Retreat Recipes

Ingredients – use as much or little as you like. Or try other things.

1 Tablespoon Olive Oil
1 Carrot
1 Celery Stalk
1 Onion
2 Cloves of Garlic
½ red wine or water
1 16 oz Can of Tomatoes, whole or diced
20-30 Green Olives
¼ cup Raisins, or more as desired
1-2 Cans of Lentils or 1-2 Cups dried Lentils (add 1.5 cups water or stock per cup of lentils)
1 Bay Leaf, optional
salt and pepper

Kitchen tools needed

Procedure:

Chop carrots, celery, onion, and garlic. If using whole tomatoes, chop them.
Heat oil and cook the onion, celery, and carrot until onion is soft. Salt to help soften the vegetables. Add the garlic and cook for 1 or 2 minutes.
Add the tomatoes and rinse the can with the water or wine. Add in the olives, raisins, bay leaf, and lentils. If using dry lentils, add the water or stock. Bring to a simmer and simmer until done.
Taste and season with salt and pepper to taste.

Gluten-Free Soda Bread (Bob’s Red Mill)

Ingredients

4 cups Gluten Free 1-to-1 Baking Flour
3 Tbsp Sugar
2 tsp Baking Powder
1 ½ tsp Baking Soda
1 tsp Kosher Salt
⅓ cup Unsalted Butter or Dairy Free Alternative, cut into ½-inch cubes and chilled
2 ⅓ cups Buttermilk* or Dairy Free Buttermilk, cold**
1 Egg or prepared Egg Replacer Equivalent to 1 Egg
2 ½ Tbsp Unsalted Butter or Dairy Free Alternative, melted (optional)

Tools

Procedure

Set a rack in the middle of the oven and preheat to 400°F.
In a large mixing bowl add the dry ingredients: flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add the cubed butter to the flour mixture and use a pastry cutter or fork to work the butter until it becomes the size of small peas.
Add the buttermilk and egg to a small mixing bowl and whisk to combine. Then, pour the wet ingredients into the flour mixture and use a spatula to work the dough until it starts to come together.
Turn the dough onto a lightly floured work surface. Form the dough into a 7-inch round and place in the cast iron skillet or other baking dish. Using a sharp knife, score a cross from end-to-end into the center of the loaf that’s 1 inch deep. Brush the loaf with melted butter if desired. Place the skillet into the oven and bake the bread for 50-60 minutes, or until the loaf has browned, is dry to the touch and a knife inserted into the center comes out clean.
Remove from the oven and place on a cooling rack.

Ingredients

Tools

Procedure

Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.
In a large bowl, stir together the flour, sugar, salt, baking soda and baking powder.
Make a well in the dry ingredients and pour in the buttermilk and the oil or butter. Stir together until blended — some lumps will remain.
Turn the dough out onto a floured board and knead about 10 times, or until it all holds together.
Form the dough into a large ball and place it on the prepared baking sheet. Cut a deep cross in the top.
Bake the bread for approximately 40 minutes, or until it tests done (a cake tester or toothpick inserted into the center will come out clean).
Remove the bread from the oven, and cool it on a rack. Enjoy warm or at room temperature. Serve with sweet butter and a dollop of marmalade, if desired.
Store, well-wrapped, for a couple of days at room temperature; freeze for longer storage.
* If you don’t have (or don’t want to buy) buttermilk, use Greek-style yogurt thinned with milk or water to the consistency of heavy cream.

Breathe deep.