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Archive for the 'Recipes' Category

Himalayan Noodle Stir-Fry

serves 4-6 Note from the cook: Nearly everything in this dish can be varied and adapted to taste or available ingredients. The only exception I’d say is to be careful with the amount of ginger because it can be overpowering. Likewise, don’t substitute anything in that has a really strong flavor. The main flavor in this […]

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Salsa Soup, a Moore Family Recipe

source: Heather (and her Papa) Ingredients 1–2 tablespoons olive oil 1 yellow onion, diced 4 cloves garlic, minced 2 bell peppers (a combo of colors), chopped medium (see note below) 1 can fire-roasted diced green chiles 1 can fire-roasted diced tomatoes 1 container salsa (I prefer fresh salsa, like pico de gallo, but you can use […]

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Mock Carbonara with Asparagus

(It’s ‘mock’ because it uses sun-dried tomatoes instead of meat, and it’s ‘mock’ because the eggs are cooked.) [You can substitute blanched sugar-snap peas for the roasted asparagus, or another vegetable, or leave it out. And you can use any pasta. Traditional carbonara uses spaghetti but penne works better with added vegetables.] If you time it right and […]

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Heather’s Quickie Panzanella

serves 4-6 olive oil 2 cloves garlic, minced 1 loaf crusty Italian bread, cut into 1-inch cubes salt and pepper 2-3 tomatoes, chopped 1 english cucumber, halved lengthwise and cut into 1/4-inch-thick half-moons 1/2 red onion, thinly sliced 1 cup pitted mixed olives, chopped 1 pound fresh mozzarella, cubed 1 bunch fresh basil, stems discarded […]

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List of spices at the Zen Center

Phil did an amazing thing last week. He made a list of all the spices in the cupboard at the Zen Center. So if you are planning a meal at St. Lydia’s, you can refer to it. If you think your recipe will use a large amount of something or deplete the supply listed below, […]

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Red Kidney Bean Curry (Rajma)

Adapted from Smitten Kitchen serves 6 1/3 cup extra-virgin olive oil 1/4 cup chopped fresh ginger 1 medium onion, finely chopped 1 or 2 plum tomatos, diced 3 cloves garlic, chopped 1 large green chile (such as poblano or cubanelle), chopped [Note: you can substitute 1 green bell pepper plus 1 or 2 jalapenos] 1 […]

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Quick and Simple Red Beans with Baked Sweet Potatoes

Baked Sweet Potatoes: Scrub 24 yams or sweet potatoes, place on baking sheet and pierce each one a few times with a fork.  Bake at 400° on the convection setting for one hour. Quick & Simple Red Beans: – 10 cans kidney beans – 1 pkg garlic cloves (around 15 or more cloves) – 1 […]

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Curried Corn Chowder

Ingredients   4 to 6 ears of corn 1 tablespoon neutral oil, like canola or grapeseed 1 medium onion, chopped 2 medium potatoes, peeled and diced 1 T curry powder 1 T minced fresh garlic Salt and freshly ground black pepper 2 tomatoes, cored, seeded and chopped (optional) 1 cup whole or low-fat milk 1/2 […]

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Lentil Soup with Apricots

(serves 4) Ingredients: 1c (1/2 lb) green lentils 1 medium potatoes, cubed 3 carrots, chopped 2c broth 2c water 1c (3oz) mushrooms, quartered 1c minced onion 1T garlic, minced 1/4t chili powder 1t cumin 1t dry mustard 1/4t fresh ginger, minced Handful of whole leaf spinach or more 1/2t salt or more to taste 1/2c (app. 3 […]

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Maple Roasted Butternut Squash Salad

Serves 4 Ingredients: 1 tablespoon butter 1.5 cups Israeli (pearl) couscous 2 cups vegetable broth 2 cups butternut squash, peeled, seeded & diced into 1/2-inch cubes 1 tablespoon + 2 teaspoons extra-virgin olive oil 1 tablespoon maple syrup 2 tablespoons + 1 teaspoon balsamic vinegar coarse salt & ground pepper 3 cups spinach, roughly chopped 1/3 cup […]

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