1lb boneless skinless chicken breasts1 13.66oz can coconut milk1 32oz carton chicken stock1 5oz carton sliced shiitake mushrooms1 bunch cilantro, washed and stems removed1 bunch scallions, thinly sliced1 jalapeno, thinly sliced (optional)½ cup crushed peanuts (optional)1 8oz bag sugar snap peas, sliced into ¼’ pieces4 medium garlic cloves, crushed1 inch piece fresh ginger, grated2 carrots,…
Author: Mary Reynolds Hemmer, Prayerful Kitchen
Author. Retreat and Workshop Leader. Mom. Friend. Celebrating joy at every opportunity, especially if it's in the kitchen.
Lemon Asparagus Soup with Asiago Cheese
3 lbs asparagus, trimmed and cut into approx ½ inch lengths 1 yellow onion (approx 225g), chopped 2 Tbsp olive oil 2 Tbsp butter 2 celery ribs (approx 120g), chopped 3 garlic cloves, smashed 2 32 oz cartons of chicken stock ¼ cup freshly squeezed lemon juice 60 g Asiago cheese, finely grated Melt butter…
Whipped Feta Dressing with Za’atar
8 oz Feta cheese 1 cup full fat Greek yogurt 1 Tbsp Za’atar spice mix Blend all ingredients in a food processor until smooth. Store in an airtight container in the refrigerator. You can use this on your favorite salad or grilled meat or really anything. I use it drizzled on my roasted root vegetable…
Roasted Root Vegetable Salad with Pomegranate Seeds, Arugula, and Whipped Feta Dressing
2 sweet potatoes (approx 550g), peeled and cut into ¼ inch cubes3 parsnips (approx 120 g), peeled and cut into ¼ inch cubes1 butternut squash (approx 620 g), peeled and cut into ¼ inch cubes1 red onion (approx 210 g), diced8 oz rainbow baby carrots, cut into ¼ pieces⅓ cup olive oilSalt and Pepper to…
Roasted Pumpkin and Goat Cheese Spread with Pistachios
1 15oz can pumpkin1 8oz block cream cheese1 4oz package goat cheesePinch fresh grated nutmeg½ tsp ground cinnamon½ tsp smoked paprika1 Tbsp sugarZest of 1 orangeJuice of ½ of an orange½-¾ cup crushed roasted pistachios Preheat oven to 400°. Line a small baking sheet with a piece of parchment paper and spread canned pumpkin in…
Chicken Noodle Soup
6lb whole chicken32 oz vegetable broth32 oz chicken stock86 oz water (I refill one of the empty cartons of stock three times)4 stalks celery, washed and cut into 3-4 inch pieces4 medium carrots, washed, peeled, and cut into 3-4 inch pieces2 medium yellow onions, peeled and quartered1 large bay leaf or 2 small1 Tbsp whole…
Cranberry Sauce with Shallots
2 Tbsps Butter1 small shallot, minced1 12oz bag fresh cranberries2 oranges, zested and juiced½ cup sugarPinch ground cloves¼ tsp salt Place a saucepan on medium heat. Melt butter in pan and add shallots. Sweat shallots until translucent. Add other ingredients and lower heat to medium low or low. Cover and allow to simmer. Check after…
Holiday Brisket
I recently made this to share at a retreat for which I was the leader. We talked about food, faith, and memories. They loved this and it’s a favorite in our house. I developed this recipe based on one from the Ashkenazi Jewish community I found online. I first made it when I was hosting…
North Carolina Sweet Sourdough
When I was ten years old or so, my dad briefly took up baking. I remember the sweetness of the bread and how wonderful it made our house smell! This was my first introduction to sourdough and all I knew was that he kept a starter in the fridge that he fed with sugar and…
Prayerful Kitchen Recipes 