I have been exploring “superfoods” for a while now, wanting to incorporate some healthier eating habits into our Convent diet. We live a very active life-style within our Benedictine motto: Ora et Labora (Pray and Work). My task is to make sure we are all eating well and taking care of our bodies (since we are called to be temples of the Holy Spirit).
In my research, I learned about the wonderful nutty grain-like seed quinoa. Quinoa is native to Bolivia and a relative of swiss chard, spinach and beets. We usually think of quinoa as a grain, but it is actually the seed of a plant. It’s also a complete protein, which means it provides all nine essential amino acids necessary for good health, hence the name “essential.” Your body can’t produce these nutrients itself, so you have to get them frequently through food. Quinoa’s slow-releasing carbohydrates help to maintain blood sugar levels. It can be eaten on its own as a side dish, with a bit of butter or oil, salt and pepper, or other seasonings. Quinoa also makes a great breakfast dish mixed with dried fruit, cinnamon, milk, and maple syrup or honey. A healthy substitute for rice, it also makes a tasty pilaf.
I found and adapted this flavorful and surprising salad side dish recipe for the Sisters and everyone loved it. Last weekend we served it to our Oblates who were here on retreat, and promised that we’d share it with all of you. Enjoy!
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Quinoa Salad with Pears, Bacon and Baby Spinach
SERVINGS4-6
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COOK TIME20mins |
PREP TIME30mins |
READY IN2 hrs |
Ingredients
Instructions
- Prepare the quinoa according to the package directions. 1 cup dry quinoa should yield over 4 cups of cooked quinoa. Cool quinoa.
- In a large bowl add the cooled quinoa, diced pears, green onions, spinach and bell pepper. Reserve the crumbled bacon and toasted almonds for later.
- For the dressing: Combine all of the dressing ingredients in a small bowl and pour over quinoa mixture. Toss gently. You might not want to use all of the dressing depending on how wet you want your salad so add a little at a time. Add salt and pepper to taste.
- Chill in the refrigerator for at least an hour before serving so that the flavors can meld.
- Mix the crumbled bacon and toasted almonds into the salad just before serving, reserving a bit to garnish the top as well.
Note: To toast almonds, brown them for a couple of minutes in a skillet over medium high heat. To roast them, bake them in the oven for 8-10 minutes at 350 degrees. When you smell them, they are done!
Leaving the noon church service today I got into a conversation that resulted in my late arrival for lunch. As I entered the refectory I heard happy exclamations regarding the meal…”What a great lunch! I loved this…so fresh and beautiful so colorful and tasty.”
What was it they were raving about? It was a brand new crisp, crunchy tofu recipe and it was all they described it to be! Truly sensational and remarkably satisfying.
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Citrus Cabbage Salad with Crispy Tofu
SERVINGS4
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COOK TIME15-20mins |
PREP TIME45mins |
READY IN1hr (approx) |
Ingredients
Instructions
Tofu
- Drain tofu of excess water. Let sit 20 minutes to drain.
- While waiting for tofu, mix together the first 7 ingredients and set aside.
- Heat a skillet on medium with about a 1/2 inch of vegetable oil inside. While heating, slice tofu into 1/2" slices, then cut each slice into thirds. Coat each cube lightly with cornstarch using a sifter and then place into pan until browned and crispy. You may have to turn up the heat under the pan a bit. Remove from frying pan sprinkle with salt and pepper to taste and set aside on paper towels.
- Wipe pan clean with paper towel and add sesame oil, onions, and
chopped ginger. Cook about 1 minute, until fragrant. Add sauce mixture to pan, bring to a boil, and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Top with green onions if desired.
Cabbage Salad
- Put the cabbage in a large bowl, with the celery, cut the skin and pulp from the oranges ...slice them into wheels (cut out any seeds) and add to the cabbage. Whisk the oil, lemon juice, balsamic and oregano and salt and pepper and pour over the cabbage.
- Mix well. Let it settle then mix through a few more times so that it is completely coated. Toss prepared tofu over salad before serving.
Last week the Food Network pronounced chicken to be currently the most popular choice of meat, and kale the most popular vegetable. I was not surprised about the chicken. I was a little surprised about the kale, but also delighted because we still have a vibrant crop of it in our garden….healthy and wholesome as ever having survived wind, sleet, rain and snow….just like the old fashioned US Postman of the past.
I think most cooks would agree that it’s wise to always have a supply of chicken on hand, especially boneless breasts. They have saved many a chef from disaster in a time of crisis or emergency.
My recipe is one I concocted on the spur of the moment when I was suddenly called on to produce an unscheduled and completely unexpected meal in a very short period of time, using only what was on hand, and available from the freezer, fridge, and pantry. To my surprise and delight it was a success that received many compliments, while no one eating it ever knew the circumstances under which it came to be.
Citrus Chicken Cutlets on a chiffonade of garlic-sautéed Kale
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Citrus Chicken Cutlets
SERVINGS
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COOK TIME |
PREP TIME |
READY IN |
Ingredients
Instructions
- Brown chicken in butter and oil.
- Remove and set aside in warm oven.
- Add thinly sliced onion to pan of chicken drippings and simmer slightly.
- Remove onions and add to chicken.
- Next stir remaining ingredients into pan of chicken drippings and simmer all together into a sauce. Leave sauce in pan. Remove from heat.
- Cut kale into long thin strips and sauté in oil with garlic.
- Cover and simmer until tender, adding water as needed.. Add salt to taste.
- Place chicken and onion slices in pan of sauce heating thoroughly until chicken is completely cooked but still tender and juicy.
- Serve on top of kale, pouring pan sauce over all and garnishing as desired.
My favorite time of day is early morning especially whenever I am able to spend any of that time out in the gardens. The thrill of discovering something fresh and new poking up through the soil, opening of buds and unfolding of leaves all give me incentive for the day. It makes me expect good things to happen and encourages me to look for new life developing around me. Right now we are harvesting mostly lettuce. Big, full, beautiful leafy heads — Boston bib, Buttercrunch and several other red leaf types for variety of texture and flavor.
There is no end to the beautiful salads that can be created with these crisp tender leaves and we’ve been using them in that way for most of our meals. We also enjoy them for a main meal in the form of Asian lettuce wraps, a favorite at the convent year-round, but especially nice in this warm weather.
Asian Lettuce Wraps
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Asian Lettuce Wraps
SERVINGS16wraps
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COOK TIME2mins. |
PREP TIME |
READY IN |
Ingredients
Instructions
- Rinse whole lettuce leaves and pat dry, being careful not to tear them.
- Set aside.
- In a medium skillet over high heat, brown the ground beef in 1 Tablespoon of oil, stirring often and reducing the heat to medium, if necessary.
- Drain, and set aside to cool.
- Cook the onion in the same pan, stirring frequently.
- Add the garlic, soy sauce, hoisin sauce, ginger, vinegar and chile pepper sauce to the onions, and stir.
- Stir in chopped water chestnuts, green onions, sesame oil, and cooked beef; continue until the onions just begin to wilt, about 2 minutes.
- Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.
- To serve, allow each person to spoon a portion of the meat into a lettuce leaf.
- Wrap the lettuce around the meat like a burrito, and enjoy!
Now that spring is definitely here to stay we want to turn to warmer weather needs—dishes that are fresher and lighter and require less cooking. Here’s where plump tender chicken breasts can be so accommodating—offering endless possibilities. Last week one of the sisters gave a “Birthday Gift” lunch to a young community girl who loves Asian food. The result was a delicious and attractive chicken salad. That inspired me to have something similar made for the convent lunch the next day. Both versions were a success, similar in some ways, yet each quite different in others. Here’s my Basic Asian Chicken Salad that you can alter to your liking—adding to or taking away any ingredients that do or don’t appeal to you.
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Asian Chicken Salad
SERVINGS2servings
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COOK TIME |
PREP TIME |
READY IN |
Ingredients
Instructions
- Chop or thinly slice grilled chicken; set aside.
- In a large bowl, whisk together all the ingredients for the spicy ginger dressing.
- Add the cabbage, chicken, carrots, spinach, tomato, mint and cilantro to the large bowl and toss gently.
- Top with mango slices and roasted peanuts. Garnish with scallions and roasted sesame seeds and serve immediately.
