Baked Grapefruit

Serve this at breakfast, brunch, or dessert. Quick and easy.

Cut grapefruit in half. Loosen sections from the rind. Cook in a preheated oven at 375° for about 10 minutes or until heated through. While still warm - top with creamed honey. I used original flavor today - but ginger honey or cinnamon creamed honey would be very tasty too.

Lentil Soup

The winter rains have finally started at Redwoods Monastery. We are very thankful. This lentil soup is a hearty dish for these winter evenings.

2 Tablespoons butter
2 Tablespoons olive oil
2 onions - diced
1 large scallion sliced in small rings
4 medium leeks sliced in small rings
4 large cloves garlic minced
2 stalks of celery - diced
4 medium carrots - diced
2 Tablespoons salt
1 Tablespoon basil
2 teaspoons marjoram
2 teaspoons thyme
1/4 teaspoon cayenne
2 bay leaves
24 cups of water
4 cups of lentils

Saute onions, scallions, leeks and garlic in a large 8 quart pot for 10 minutes. Add celery and carrots and saute a few minutes longer. Add the rest of the ingredients and bring to a boil. Simmer for about 1 1/2 hours or until lentils are done. You may need to add a little more water and adjust the salt and other seasonings.

Tomato Vegetable Soup

Anyone who has been a guest at the Monastery knows that supper always includes soup. It is one of the traditions the Sisters brought with them from Belguim. Around here soups are made from what is on hand. That's how this version of Tomato Vegetable soup came to be.

3 quarts canned tomatoes
2 Tablespoons butter
2 Tablespoons olive oil
3 large onions chopped (not too small)
4 large garlic cloves minced
4 medium potatoes - cubed
5 medium carrots - diced not too finely
5 celery stalks - diced
Start with 1 quart water - you may want to add more
2 Tablespoons salt or to taste
1 Tablespoon dried parsley (If you have fresh - use it instead)
2 teaspoons fresh rosemary
2 teaspoons dried basil
1/4 teaspoon cayenne pepper
Adjust last 5 ingredients to taste
2 bay leaves
optional: 1 tablespoon bouillon paste. You can use vegetable or beef if you prefer. (f you add this you may want to reduce salt)

In a large 8 quart soup pot - saute onions and garlic until translucent - about 10 minutes or more. Add other celery and carrots and potatoes. Saute a few minutes longer. Add tomatoes and the rest of the ingredients. Bring to a boil and simmer for 1/2 hour or more. Adjust seasoning to taste. Add more water if necessary. Remove the bay leaves. Grind with a hand held blender.

When I served this soup - I really wanted to add a little cream just stirred once or twice so that there would be a swirl in the soup. Alternatively - you might want to top with a little feta cheese.

Ginger Carrots

This recipe is a favorite of many guests and sisters alike.

Cut about 8 large carrots into 3 inch strips. Slice one large onion. Melt about 2 Tablespoons of butter in a large frying pan. Saute onions a little and add carrots. Saute for several minutes. Cover and cook until the carrots are just tender. Add about 2 Tablespoons of ginger honey and let cook a little longer until the carrots start to caramelize a little. Season with salt and pepper and serve. Amounts of butter and honey may vary depending on the size and quantity of carrots.

Baked Apples

At the monastery we have a lot of apples this time of year. We used to get most of our apples from our own orchards - but recently we have had a little competition from the turkey, deer, and bear. Luckily our neighbors generously keep us supplied with their surplus harvest.

Core apples and cut in half or leave whole. Put a little hot water in a low baking dish and place the apples in the dish uncovered. Bake in a 350° oven for about 15 minutes or until done. let cool slightly and put a dollop of cinnamon honey on top of each apple. The honey melts slightly on the warm apples. Delicious!

Honey Squash

This is an easy idea for squash that came from Debbie, a friend and neighbor of the monastery.

Cook one large buttternut squash or any other kind of equivalent size, remove skin, and mash it in a large bowl. Mix with about 1/4 cup honey and 1/4 cup butter. You could also top with pecans.

Experiment with cinnamon flavored honey or orange floavored honey to add a little spice. Amount of honey and butter may vary with squash type and size.

Oatmeal Delights (Cookies)

These cookies are substantial and even good for you. I used Original Flavor Honey - but you could experiment with Orange Flavored for a more fruity flavor.

1 ½ cups shortening
1 cup brown sugar
½ cup Monastery Creamed Honey
2 eggs
2 Teaspoons Vanilla

2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon soda
1 teaspoon cloves
2 cups raisins
2 cups nuts
5 cups oats

Mix first 5 ingredients
Sift together and stir in remaining dry ingredients. Add raisins, nuts, and oats. Drop by spoonfuls – press into desired shape. Bake 10 – 15 minutes depending on size at preheated oven 350°. Makes 10 dozen small. 5 dozen larger size cookies.

Cottage Cheese Pancakes

Here is a recipe for pancakes that is simple and nutritious. The key is to get the grill hot enough, but not too hot. Also generously grease the grill. Avoid making really big pancakes. These are great topped with butter and a little honey - orange flavored creamed honey is my choice.

1 container cottage cheese (12oz)
6 Tablespoons flour
6 Tablespoons melted butter or oil. (I used butter/half canola oil)
6 eggs
1/2 teaspoon salt

Beat eggs with a whisk. Add all other ingredients. Allow all ingredients to come to room temperature before cooking.

Grill at 400° a few minutes on each side.

Belgium Whole Wheat Bread

When the Sisters came to California in 1962 from the monastery of Nazareth in Belgium they brought with them the recipe for Whole Wheat Bread. This bread has become a trademark of Redwoods Monastery ever since. Because it is so simple, it is the perfect bread to eat topped with any flavor of Monastery Creamed Honey. Sister Veronique was the first bread baker at Redwoods. Now Fr Maurice, our Chaplain, carries on the tradition. We use no mixer. All kneading is by hand. We use only organic ingredients.

Whole Wheat Bread
Ingredients for 12 loaves

About 18 pounds of whole wheat flour – preferably organic and high in glutton
4 cups rye flour
½ cup of salt
½ cup of yeast (dry)
1 and ¾ gallons warm water

Mix flour, salt.
Dissolve yeast in warm water and add to flour.

Knead until dough holds together and dough does not stick to hands – add more flour if necessary.

Let rise for ½ hour. Push down and divide dough into 12 equal portions. Let rise again in pans for the desired size. Bake at 425 ° oven for 1 hour.

For smaller batches flour – yeast ratio may need to be adjusted.

Honey Mustard Vinaigrette

Last week several guests of the Abbey asked for the recipe for a salad dressing I prepared. Since I did it on the fly – I am not sure if I have all measurements correct – so you may want to go easy at first with these quantities – especially the vinegar.

½ cup of olive oil
1 ½ cups canola oil
¼ cup balsamic vinegar
¼ cup brown rice vinegar
3 cloves of garlic – medium size
1 tsp salt about
2 tablespoons Dijon mustard
2 dollops from a large teaspoon of Ginger Creamed Honey
A handful of fresh broad leaf parsley – tear off the leaves and discard stems
Juice from one lemon
About ¼ cup water

Put all these ingredients in a blender. Blend on medium. Taste and see if it needs anything.

Every morning, our breakfast at Redwoods Abbey includes homemade granola, yogurt, breads, butter, homemade jams, and of course a jar or two of creamed honey. Try some honey with peanut butter on top of the granola. It's great! Honey on toast is good too - especially if it is buttered first!