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16 May
BRAISED LAMB SHANKS WITH BEANS AND BLACK OLIVES

  Serves 4 INGREDIENTS: 11/2 cups dried rose coco (cranberry) beans, soaked overnight and drained ½ cup first pressed olive oil 4 lamb shanks 12 shallots, peeled, chopped 8 carrots, peeled, halved widthwise and quartered lengthwise 1/4 cup roasted garlic 2 tomatoes, peeled and chopped 4 bay leaves 1 cup of Chablis wine or Burgundy wine ½...

02 May
STUFFED TOMATOES WITH BLACK OLIVES – CATALAN STYLE

  Serves 4 INGREDIENTS: 4 large beefsteak tomatoes ½ tsp sea salt ½ cup first pressed olive oil 2 red bell peppers, seeded and cut into strips 2 red onions, thinly sliced 24 black olives, pitted ½ cup panko, Japonese breadcrumb 8 fillets of anchovies PREPARATION: Preheat the oven 250 f. Cut the tomatoes in half across the...

22 Apr
EASTER BRUNCH 2018

Easter Brunch 2018 Celebrating the Spring Season Rectory Abbey, April 1st 2018     Smoked Salmon on Wheat Sprouted Tartine with Dill Creamy Goat Cheese mixture Red Beets and Pinto Beans Salad Tossed with Baby Spinach - Honey Dijon Balsamic Vinaigrette Grilled Italian Chicken Sausages - Caramelized Onions - Colored...

18 Apr
RAGOÛT OF ARTICHOKES AND LAMB

  Serves 4 INGREDIENTS: 1 small, young shoulder of lamb, about 5 lbs, boned and cut into 21/2x13/4x1/2 inch pieces 4 tbsp all-purpose flour 4 tbsp duck fat or olive oil 2 tbsp olive oil 12 shallots, peeled 3 fresh tomatoes, peeled and coarsely chopped bouquet garni, parsley, fennel, thyme, and bay leaves 1 cup...

28 Mar
COLORFUL SPICY RATATOUILLE

  Serves 6 INGREDIENTS: 10 oz. eggplant, cut into pieces 2 tsp sea salt ½ cup first pressed olive oil or duck fat 1 red bell pepper, seeded and cut into medium pieces 1 yellow bell pepper, seeded and cut into medium pieces 1 green bell pepper, seeded and cut into medium pieces 1...

21 Mar
CHICKEN SHIITAKE MUSHROOM SAUCE

  Serves 4 to 6 INGREDIENTS: 3 pounds meaty chicken pieces - breasts, thighs, and drumsticks salt and pepper to taste 4 tbsp first pressed olive oil 8 ounces pearl onions 5 medium carrots, cut into 1 - inch pieces ½ cup Chardonnay wine 16 ounces chicken broth 1/4 cup snipped fresh parsley 2 tbsp snipped...

16 Mar
CONTEMPLATIONS

  How could we love more with every living breath and search life with an open heart? How could we liberate our heart, let the expression of our true self reach out, vibrate to as higher realm of fulfillment and act as a secret agent of the...

14 Mar
BROILED PINEAPPLE CHICKEN SALAD

  Serves 4 INGREDIENTS: 4 medium skinless, boneless chicken breast halves 1/4 of a medium pineapple, cored and cut into wedges 1 cup green grapes, halved 6 cups shredded romaine lettuce 1 cup peeled jicama cut thin bite-size strips 1 ½ cups coarsely shredded carrots 1 8-ounce carton tropical coconut yogurt 2 tbsp orange juice ½...

07 Mar
ARUGULA-FENNEL SALAD WITH PEAR VINAIGRETTE

  Serves 4 INGREDIENTS: 1 cup pear nectar 4 tbsp seasoned rice vinegar 2 tbsp first pressed olive oil ½ tsp groung black pepper 1 fennel bulb 3 cups arugula leaves 2 cups romaine lettuce leaves 2 small ripe pears, cored and thinly sliced 2 tangerines, segmented ½ small onion, thinly sliced and separate into rings ½ cup...