This recipe is from Twelve Months of Monastery Soups by Br. Victor-Antoine d'Avila-Latourette, 1996, Triumph Books, Liguori, Missouri.
Served at Redwoods for Supper at Guest House Opening evening and several guests asked for the recipe. Enjoy!
Makes 6 servingsIngredients
1 pound dry white beans
12 cups water
1 celery stalk
some garden greens (spinach, chard)
4 cloves garlic
6 TBS olive oil
2 bouillon cubes (we
This recipe post is dedicated to libbiali.
Today in the kitchen, we needed to make a quick salad dressing for our guests. Here's what the Spirit cooked up for us.
1/3 cup balsamic vinegar
1 cup total salad oil. ( I used half olive oil and half canola oil)*
1/4 tsp salt or more to taste
1 clove garlic pressed
1 dollop** of orange creamed honey
Whisk until all the ingredients are blended toget
One of my all time favorite ways of using Creamed Honey is with peanut butter on toast. Sometimes if I have 2 pieces of toast, I put peanut butter on one and honey on the other and put them together to mix and warm each other. Then pull apart and eat each piece separately. The honey oozes into the peanut butter and the result is simply fabulous. Make sure the toast is warm and you use crunchy peanut butter.
These nuts are simply wonderful. Sweet and spicy. They will be a welcome addition to any holiday buffet. This recipe was developed especially for Honeycooks by Bob, a friend of the monastery and a retired caterer.
1.c Original creamed honey
¼ c sugar
1 tsp ground chipolte chiles (or powder)
2 c pecan halves
course kosher salt
• In a heavy frying pan, bring honey sugar & chipolte to a boil (med-high), stirring until sugar dissolves.
This dressing is very easy to prepare and can be used as a salad dressing as well as a sauce or dip for vegetables. Great for Miso lovers.
1/4 cup olive oil (can substiture canola oil)
1/4 cup water
1/4 cup Mellow White Miso
1 1/2 TBS brown rice vinegar or lemon juice
2 level TBS Original Creamed Honey
1 TBS green onion or shallot
Blend together in a blender until dressing is smooth
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