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Recipes -:- Monkfish Abbey
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Recipes

Irish Soda Bread


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1 c flour
2 c whole wheat flour
2 T brown sugar
1 t salt
1 t baking soda
2 T firm butter
1 1/4 c buttermilk -or-
1 1/8 c milk plus 1 T lemon juice
Plus 1 T milk
In a large bowl mix dry ingredients. Using a pastry cutter or two knives cut in cubes of butter until mixture resembles […]

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Zwieback Rolls


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Paul’s sister’s special reciepe.
1 pkg (1/4oz) yeast
1/4 cup warm water (110-115 degrees)
1 3/4c milk, scalded
1/2 c shortening
1/4 c sugar
2 tsp salt
5-6 cups flour
Dissolve yeast in warm water.
In a bowl combine milk and shortening. When cool, add sugar and salt. Stir in yeast and 3 cups of flour. Add enough water to make a sticky, […]

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Butternut Squash Bisque


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Don’t let the fancy name fool you…this soup is simple and yummy! From the kitchen of Jennifer Roach.
1 tablespoon olive oil
1 48 ounce can chicken broth
3 lb. Butternut squash, peeled, seeded, and cut into 1″ chunks
2 large onions, peeled and cut into large pieces
3 large red delicious apples, peeled and cut into 1″ pieces
3/4 […]

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Moroccan Crock Pot Chicken


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This reciepe is flavorful and easy. My kids like it because it’s savory and sweet but not spicy. We’ve modified it heavily from the original which was from Today’s Health and Wellness magazine, October/November 2006.
1 1/2 chopped pitted dried plums
1 1/2 cups water
1T honey
1 tsp grated lemon zest
4 cloves garlic, minced
2T dried oregano
1T grated lemon […]

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Edamame Corn Chowder


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The perfect soup for bridging from Summer to Fall! My children love it!
1 pkg turkey bacon cut crosswise
1 med onion, chopped
1 box veggie broth (the original recipe calls for 2 cans chicken broth)
2 red potatoes, scrubbed and cut into 1/2 inch cubes
1/2 teaspoon each basil, thyme, oregano
2 cups frozen shelled edemame (soy beans)
1 can […]

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Spicy Red Lentil Dal


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Spicy Red Lentil Dal
Serves 12 (over brown rice)
Olive oil
4 leeks, washed and sliced
3 T minced garlic (the pre-crushed jarred stuff is okay)
3 t mustard seeds
½ t crushed red pepper
3 t ground cumin
3 t ground turmeric
1 ½ t ground coriander
1 ½ t black pepper
1 ½ t salt
3 T tomato paste (buy it in a […]

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Mexican Tomato Lime Soup


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Serves 10
3 cloves garlic, minced
2 t cumin
1 T olive oil
6 c tomato juice (campbell’s is fine)
2 c chopped fresh tomatoes
-or-
1 box Pomi crushed tomatoes
1 bag frozen corn
¼ c lime juice (1 large lime)
3 T chopped cilantro
Various Enhancing Toppings:
Tobasco sauce
Salsa
Tortilla chips
Grated cheese
Sour cream
Sliced radishes

Saute garlice and cumin in oil for 1 min, being careful not to […]

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Vegetarian Split Pea Soup


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Adapted from The Moosewood Cookbook, by Molly Katzen
Serves 6
3 c dry split peas
7 c water, or more as needed (richer w/veggie stock)
1 bay leaf
2 t salt
1 tsp dry mustard
2 c onions minced
4-5 cloves garlic
3 stalks celery, chopped
2 med carrots, chopped
1 sm potato, thinly sliced
lots of fresh black pepper to taste
3-4 T red wine or basalmic […]

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Comforting Creamy Potato Soup


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serves 5
3 strips of turkey bacon, sliced thinly crosswise
1 c chopped onion
1 lb thin skinned potatoes, cubed
2 c chicken or veggi broth
3 T flour
¼ cup fresh parsley
Various Enchancing Toppings:
Crumbled bacon
Shredded cheese
Fresh chives
Tabasco sauce

In the stock pot, stir bacon over med-high heat until lightly browned and crisp (10 min) Life from pan and allow to drain […]

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Tomato and Lentil Soup


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Served during Lent and on other fasting days, the hearty Greek soup is the antidote to a cold March day. Add a slice of crusty bread and a few black olives to finish the meal. Use a food processor to chop the vegetables if you’re short on time.
From Cooking Light Magazine
serves 6
2T olive oil
1 ½ […]

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