White Bean Soup with Butternut Squash

Abbey Cooks


This is a variation of the the following recipe from Twelve Months of Monastery Soups by Br. Victor-Antoine d'Avila-Latourette, 1996,  Triumph Books, Liguori, Missouri, page 163.

1 pound dry white beans
12 cups water
2 onions
1 butternut squash, peeled, seeded, and cut in small cubes.
2 leeks
1 celery stalk
a few leaves of garden greens (spinach, chard, etc)
4 garlic cloves
6 tablespoon olive oil
2 vegetable bouillon cubes (or to taste)

September 21, 2015 Read More

Butternut Squash Soup Portuguese Style

Abbey Cooks

This recipe is from Twelve Months of Monastery Soups by Br. Victor-Antoine d'Avila-Latourette, 1996,  Triumph Books, Liguori, Missouri, page 51.

6 servings (we usually make this about 3-4 times.)

6 TBS olive oil
3 onions, chopped
5 garlic gloves, minced
2 butternut squash, peeled, halved, seeded, and cut in chunks
1 potato, peeled and cubed
1 carrot, peeled and sliced
7 cups vegetable stock (we usually use 1 vegetable bouillon cube for a large pot of sou

September 21, 2015 Read More

Macaroni and Cheese

Abbey Cooks

Cook 2 cups of elbow macaroni in boiling salted water till tender; drain.  In saucepan, melt 3 TBS butter; blend in 2 TBS all purpose flour, 1/2 tsp salt, and dash pepper.

Add 2 cups milk; cook and still till thick and bubbly.  Add 1/4 cup finely chopped onion and 8 ounces cheddar cheese or mixed cheeses, cubed.  (This is the secret... we use only really good flavorful cheeses). Stir till melted.
Mix cheese sauce with macaroni. Turn into 1 1/2 quart casserole.  Sprinkle 1 sliced tomat

September 21, 2015 Read More

Green Goddess Salad Dressing

Abbey Cooks

Put all the following ingredients in a blender:

1/3 cup mayo
2/3 cups plain yogurt
2 TBS Olive Oil
1 TBS Lemon Juice with a splash of cider vinegar
1 smashed or cut clove of garlic
1 medium handful of chives or green onions (about 3 medium size with the white bulb)
1 handful of fresh basil leaves
1 handful parsley without the stems
1/2 tsp salt

Blend on medium - taste and adjust herbs and seasoning.


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September 21, 2015 Read More

Chard Rice Casserole

Abbey Cooks

Adapted from 'Spinach Rice Casserole' in Mollie Katzen's Moosewood Cookbook,  1977, published by Ten Speed Press, Berkeley, CA


This casserole takes about 1 1/4 hour to prepare and serves 6 +.

Prepare ahead of time:  2 cups raw brown rice cooked in 4 cups of water

2 pounds raw, chopped chard
1 1/2 cups chopped onion
2 or more cloves of garlic.  (We always use more)
3 TBS butter
4 beaten eggs
1 cup milk
1 1/2 cups grated mozzarella or che

September 02, 2015 Read More
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