From the Carmelite Kitchen

Sometimes we share our favorite recipes in our newsletters, from Lenten staples to special Feast Day treats – we hope that you enjoy them!

Cranberry Chutney

Ingredients:

  • 1    16-oz. package of cranberries
  • 2 cups sugar
  • 1 cup water
  • 1 cup orange juice
  • 1 cup golden or dark seedless raisins
  • 1 cup walnuts, chopped
  • 1 cup celery, chopped
  • 1 medium apple, chopped
  • 1 teaspoon ground ginger

Directions:

  1. In a 3-quart saucepan over medium heat, heat cranberries, sugar and water to boiling, stirring the mixture frequently.  Reduce heat to low and simmer 15 minutes.
  2. Remove from heat; stir in remaining ingredients.  Cover and refrigerate chutney.

Makes 7 cups

(Begin 2 hours or up to 1 week ahead.  We have found the longer time allows the chutney to thicken more and flavors to blend well. 

This recipe is originally from an old – a very old – Good Housekeeping Illustrated Cookbook.) 

Hummus

Ingredients:

  • 1 – 15-ounce can chickpeas, rinsed (or equal amount of rinsed, soaked and cooked chickpeas – we cook our own)
  • 5 tablespoons of water
  • ¼ cup tahini (Be sure to stir the tahini thoroughly before measuring it.)
  • 3 tablespoons fresh lemon juice
  • 1½ tablespoons olive oil
  • ½ small garlic clove, minced
  • Salt
  • ⅛ teaspoon ground cumin
  • Pinch cayenne pepper
  • tablespoon minced fresh parsley or cilantro

Directions:

  1. Process the chickpeas, water, tahini, lemon juice, oil, garlic, ½ teaspoon salt, cumin and cayenne together in a food processor until smooth, 1 to 1½ minutes. If too thick, add a little more water.
  2. Transfer to a bowl, cover and refregerate until the flavors have blended, about 1 hour.
  3. Season with salt to taste and sprinkle with the parsley or cilantro before serving.

You can also add ¼ cup jarred roasted red peppers, chopped coarse, or 2 tablespoons coarsely chopped olives, to the food processor with the chickpeas and other ingredients. If adding the olives, add 2 tablespoons more of the chopped olives after transferring the mixture to the bowl.

TO MAKE AHEAD – Hummus can be refrigerated in an airtight container for up to 3 days. If serving days later, season with additional lemon juice, salt, and cayenne to taste, sprinkling with the parsley before serving.

Makes about 2 cups

From America’s Test Kitchen Healthy Family Cookbook

Orange Creamsicle Ice Cream

Ingredients:

  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 2 cup heavy cream, divided
  • pinch of salt
  • 5 egg yolks
  • ½ tsp. vanilla
  • zest of 2 oranges (about 5 tsp)
  • ½ cup orange juice
  • 2 tsp. orange extract (optional)
  • 3T orange concentrate

Directions:

  1. To a large saucepan add milk, 1 and ½ cups heavy cream and salt. Cook, stirring occasionally, over medium-low heat until mixture is steaming.  
  2. In a small bowl, whisk yolks and sugar until smooth, pale yellow, and sugar is dissolved. Continue to whisk while slowly drizzling ¼ cup warm milk mixture into bowl. Repeat three times. Pour egg mixture, and remaining milk into saucepan. Continue cooking over medium-low heat until mixture coats the back of a wooden spoon, and ideal temp. of 165 degrees. Remove from stovetop and place pan in an ice cube bath in the sink until it is cool. Pour the egg mixture through a fine mesh strainer into a large bowl. Set aside.  
  3. Add remaining ½ heavy cream and vanilla to one medium bowl. Add ½ cup orange juice, zest, extract and orange concentrate to a second medium bowl. Pour 1½ cup of the cooked milk egg mixture into each medium bowl. Cover both mixtures and chill for 4 hours or overnight for best results.  
  4. When liquid is chilled, remove one container and churn according to manufacturer’s instructions. Place in freezer-safe container for 45-60 minutes to harden slightly. Spread ice cream mixture in the bottom of an 8×4 inch loaf pan. Place in the freezer.  
  5. Repeat method with the second mixture and a fully frozen ice cream machine bowl. Freeze mixture 40 to 60 minutes prior to adding to the top of the second half of your loaf plan. Freeze both mixtures together in the loaf pan until solid, at least 4 hours.

Fava Bean Soup

Ingredients:

  • 3 cups fava beans (soaked and peeled)
  • 1 ½ Tbsp. Baking Soda
  • 1 ripe tomato, chopped
  • 1 clove of garlic, chopped
  • ½ small yellow onion, chopped
  • Salt and ground black pepper, to taste
  • 1 Tbsp. olive oil
  • ½ tsp. ground cumin

Directions:

  1. Put the fava beans in a pan and add enough water to cover the beans. Bring to a boil and add baking soda. Beans will froth and foam. Remove beans from pot and rinse with cold water; set aside.
  2. Combine tomato, garlic, onion salt and pepper in a blender or food processor and puree.
  3. Heat oil in a 4-qt saucepan over medium-high heat. Add the tomato, garlic mixture and cook, stirring constantly, until it begins to thicken, about 5 minutes.
  4. Add the fava beans, 4 cups water, and cumin.   Bring to a boil, and then simmer on low heat for at least 40 minutes. Salt and Pepper to taste.

Note: If you are using dried shelled fava beans, reduce the amount of beans to 2 cups, add 4 cups of boiling water, and cook on medium-low until beans are tender, about 40 minutes, before adding baking soda.

Buckwheat Loaf

Ingredients:

  • 2 cup buckwheat flour
  • 10-1/2 fluid oz. lukewarm water
  • 2 tablespoon melted butter, cooled (to substitute during Lent, we use olive oil)
  • 2 teaspoon dried yeast
  • 2 teaspoon sugar
  • 1 teaspoon salt
  • 1 teaspoon vinegar
  • 2 eggs (to substitute during Lent, we use 2 tablespoons ground flax + 6 tablespoons water)

Directions:

  1. Add the yeast and sugar into the water. Mix well and leave for about 10 minutes for the yeast to activate.
  2. Break the eggs (put the flax and water) into a bowl and add the melted, cooled butter (or oil).       Beat well until the mixture is smooth and frothy.
  3. Put the flour into a bowl and make a well in the center. Sprinkle on the salt and add in the egg mixture, the vinegar and the yeast/water mix. Stir well with a spoon until you have a thick batter which drops sluggishly off the spoon.
  4. Pour the batter into a slightly-greased 8-1/2 x 4-1/2 loaf pan. Spread evenly into the pan. Cover with oiled film or place in a large plastic bag in a warm place to allow the mixture to rise.
  5. Once the mixture has risen to about the level of the top of the pan, bake at 375° in a convection oven, or 400° in a regular oven, for 25-30 minutes.

Notes: This loaf has a good structure and makes very good toast and sandwiches. It doesn’t keep very long, so keep refrigerated. Don’t let the batter rise too much or it will collapse during baking.