Category Archives: Recipes

Recipe From Cove’s Kitchen: Avocado Pesto Wrap

Wraps

These wraps are loaded with usable protein, amino acids, iron,
vitamins and minerals—and they are tasty too! 
 

Cabbage Family healing powers

Watch here to see how this recipe is prepared and meet our Sous Chef Hallie Saunders

Avocado Pesto Wrap
(Serving Size: 5-8)

Pesto:
Ingredients: 
1 large ripe avocado
3 cloves of garlic
1/2 cup of basil
1/4 cup of walnuts
1/3 cup of olive oil
1/3 cup of parmesan cheese*
1/2 cup of mayo*
salt and pepper to taste

(For an extra kick or tartness, add one or more of the following: lemon juice, hot sauce or balsamic vinegar.) Mix all in a food processor.

* Vegan options: 
Substitute Vegenaise (non-dairy mayo) for mayo.
Substitute nutritional yeast for parmesan cheese.

Filling:
1 cup of cooked quinoa- the mother of all grains
2 and 1/2 cups of greens- choose one or combination of romaine, mixed field, spinach or kale
2 small blackened diced chicken breast—-or diced veggie burger
1/2 cup of chopped broccoli
1/2 cup of chopped carrots
1/2 cup of purple cabbage

Directions: Mix pesto with wrap filling ingredients and fill 5-8 large spinach, whole wheat, or tomato basil tortillas.

Fold and roll—- Enjoy!

CLICK here for PDF of this recipe

Recipe From The Cove Kitchen: Grilled Coffee Rubbed Rib Eye Steak & Lemon Roasted Asparagus

IMG_3250

It’s grilling season and whether you are a coffee drinker or not, you will LOVE this Coffee Crusted Grilled Rib Eye Steak recipe prepared by Executive Chef Douglas Walls here at The Cove 

The Lemon Roasted Asparagus recipe and Sriracha Horseradish Sauce add the perfect touch of freshness and zip to finish off this delicious dish.   

Watch here as Chef Walls expertly shows you how to prepare this great summertime meal.    

Coffee Rubbed Grilled Rib Eye Steak
(Serving Size: 1) 

8 oz. rib eye steak
1 Tbsp. ground coffee
1/2 Tbsp.  paprika
1/2Tbsp.  light brown sugar
1/2Tbsp.  ground mustard
1 tsp. granulated garlic
Salt & Pepper to taste.

Mix dry ingredients and rub on both sides of steak.  Grill steak on a hot grill for 3 minutes on each side.  Let steak rest for 5 minutes to allow juices to redistribute.  Enjoy!

Lemon Roasted Asparagus
(Serving Size: 1)  

1/2  bunch of fresh asparagus
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. chopped garlic
Salt & Pepper to taste.

Place asparagus on baking sheet.  Mix ingredients well to coat asparagus.  Place in 375 degree oven and bake for 10 minutes.  Just before removing your steak from the grill, throw asparagus on the grill for a minute or two.

Sriracha Horseradish Sauce 

2 Tbsp. mayo
1 Tbsp. sour cream
1 tsp. chopped garlic
1 tsp. Sriracha
1 tsp. of prepared horseradish
Dash of black pepper and salt.

Mix ingredients together well.  Drizzle desire amount over steak and asparagus.

CLICK here for PDF of recipe

Come stay with us at The Cove and enjoy wonderful meals such as this while attending one of our seminars, personal spiritual retreats or guest group retreats.  Click here to visit our website.     

Recipe from Cove’s Kitchen — Carrot Apple Ginger Juice & Pink Lemonade

IMG_3209Mom was right when she told us to “eat our vegetables!” but now we can drink them too!

Cove Sous Chef, Hallie Saunders has a passion for sharing the healing properties of various foods, mainly whole grains, fruits and vegetables. Hallie is a cancer survivor and knows a thing or two about healing your body with the very food that we put in our bodies.  

When asked why she loves juicing so much, she tells us, “Juice is one of the most powerful whole foods that you can put in your body.  It takes very little energy to digest, so you maintain almost all of the energy and nutrients that it gives.”

Hallie offers these four important facts about juicing: 

  • Juicing can help prevent cancer and heart disease
  • Juicing can boost immunity
  • Juicing cleanses the body of toxins
  • Juicing treats a variety of diseases from anemia and constipation to arthritis

Watch here as Hallie shows you how to prepare two delicious juice recipes, Carrot Apple Ginger Juice and  Pink Lemonade juice.  Both with ZERO sugar and just three ingredients each. 

 

Recipes

Carrot Apple Ginger Juice 
5 medium carrots
2 apples
1/4 inch piece of ginger
Feed all ingredients through juicer and enjoy!
Yields: 8oz

Pink Lemonade 
4 to 5 small apples
1/4 of lemon with rind on
1/4 inch piece of beet
Feed all ingredients through juicer and enjoy!
Yields: 8oz

Don’t have a juicer?  Most any juicer will work, but Hallie recommends the Champion Juicer.  

We want to hear what you thought of these juices.  Which was your favorite? 

Please share in the comments section below. 

We would love to see you in person!  Visit www.TheCove.org to see what’s going on at The Cove.

Recipe from The Cove Kitchen: Apple Delight Wrap & Whipped Parsnips

Jan 23 2014 shoot Doug and Hallie 3We receive rave reviews about the food that comes out of The Cove’s kitchen, and if you’ve had the opportunity to dine with us, you know why.

Not only is the food delicious, but the recipes, 99% made from scratch, are healthy. 

Watch here as Executive Chef Douglas Walls and Sous Chef Hallie Saunders share a delightful and healthy Apple Delight Wrap recipe and whipped parsnip side dish. 

Apple Delight Wrap
(Serving Size: 1 Wrap)

1/4 – 1/2 cup chopped kale
1/4 cup chopped carrots
1/4 cup chopped broccoli
1/4 cup chopped purple cabbage
2 Tbsp. of mixed nuts (sunflower seeds, pumpkin seeds, almonds or other nuts of your choice)
1/4 cup of cooked quinoa
1/4 cup chopped apples

1/4 cup Hummus
Drizzle of Apple Cider Vinaigrette (Combine 1 Tbsp. of Apple Cider, 2 Tbsp. of Olive Oil, 1 Tbsp. of Soy sauce, 1 Tbsp. Honey)

Chop vegetables by hand or in a food processor. 
Mix all ingredients in a bowl and place in a tortilla wrap of your choice, roll and slice in half and enjoy.

Whipped Parsnips
(Serving Size: 1)

2 parsnips (peeled & roughed chopped, boil down until they are soft)
2 Tbsp. of unsalted butter
1/4 cup of Heavy cream
Salt & pepper to taste

Combine all ingredients and serve with the apple delight wrap. 
Garnish with chopped scallions.

Plan a trip to The Cove!  See what’s happening here.

SAVING A SEAT FOR YOU: November’s Cove Update

It is a beautiful time of year here at The Cove and we sure do have a lot going on!

Watch here for the latest on what’s happening in November and take a special behind-the-scenes peek in our kitchen, where our chef shares one of his favorite recipes.

Click here for the walnut crusted pork tenderloin recipe from The Cove kitchen.
Click here for more information or to register for an event at The Cove.

We’re saving a seat for you at The Cove!

Recipe From The Cove’s Kitchen…Famous Key Lime Pie

At The Cove, we are blessed with amazingly gifted chefs with a heart to serve God. 

A recipe that has been requested many times over the years, has now been released from the “vault”! 

Now retired from The Cove, French born, Jean-Claude Mille, is celebrated for his exquisite cuisine and cooking expertise.  Today, Jean-Claude shares the famous key lime pie recipe he served while at The Cove, described by one guest as, “…simply the best I’ve had!” 

Yesterday’s Restaurant Famous Key Lime Pie
Served at The Cove

Makes 1 – 9 inch pie, 6-8 servings
Preparation time: 1 hour

Ingredients

Crust
1 cup graham cracker crumbs
1/3 (3 oz) cup sugar
½ stick (2 oz) unsalted butter, melted
¼ cup walnuts, chopped fine and oven toasted

Filling
6 large egg yolks
1 teaspoon vanilla extract (pure only)
4 tablespoons lime zest, grated
2 – 14oz cans of Borden Eagle Brand sweetened condensed milk
1 cup fresh key lime juice or fresh squeezed lime juice

Topping
1 cup heavy cream
1 teaspoon pure vanilla extract
¼ cup toasted walnuts, coarsely chopped
1 tablespoon confectioner’s sugar

Preparation

For the Crust:
Preheat oven to 350 degrees
Mix together: graham cracker crumbs, sugar, butter, and toasted walnuts and combine well.  Put mixture in a 9 inch glass oven-proof pan and press evenly in pan.  Bake crust in oven for 15 minutes and let it cool down.

For the Filling:

Preheat the oven to 325 degrees
It’s easier to remove the lime zest from whole limes.  Then cut the limes in half and squeeze out the juice and strain to exclude the pits.  Put aside.

1.  Whisk the egg yolks, vanilla extract and lime zest together in a bowl.  This takes about 2 minutes.
2.  Slowly add the condensed milk.  Add the juice and whisk well.
3.  Pour filling into crust and bake for about 15 minutes.
4.  Let the pie cool down and refrigerate for at least 4 hours.

For the Topping:
Pour the heavy cream in to a very clean bowl.  Add the vanilla extract and whisk until firm.
Top the pie with the whipped cream, add walnuts, sprinkle with sugar and serve. 

Enjoy!

Enjoy other recipes from The Cove kitchen here.

Recipe from The Cove’s Kitchen: Black Bean and Turkey Chili

Want a new idea of what to do with all that leftover turkey? Here’s a great recipe from our wonderful kitchen staff at The Cove!

Ingredients:
1 lb black beans
2 diced yellow onions
2 diced red bell Pepper
1 diced green bell pepper
2 – 3 lbs shredded turkey (you can use as more or less depending on the amount you have leftover)
32 fl oz. beef stock
4 tbsp chili powder
2 tbsp cumin
1 tbsp paprika
2 tbsp minced garlic
3 bay leaves
1 lb fresh diced tomatoes
Salt and black pepper to taste

Directions:
1. In stock pot, sauté onions until caramelized
2. Add and sauté peppers and garlic
3. Add beans, beef stock, diced tomatoes, and turkey and stir.
4. Add chili powder, cumin, paprika, bay leaves and simmer for 1 hour.
5. Add additional seasoning to preferred taste
6. Enjoy a nice bowl of turkey chili on a nice cool fall day!

Recipe from The Cove’s Kitchen: Sopapilla Cheesecake

A favorite dessert at The Cove!
Perhaps this will grace your Thanksgiving table this year!

Sopapilla Cheesecake

Crust:
1 C. + 3 Tbsp. graham cracker crumbs
½ C. light brown sugar
½ tsp. cinnamon
1-1/2 sticks unsalted butter, melted

Combine graham cracker crumbs, brown sugar, and cinnamon.  Add melted butter and mix until thoroughly combined.  Press into bottom of pan (may use a spring form pan, but a 9” x 13” baking dish works best)  and bake at 350 degrees for approximately 9 minutes.

Filling:
4- 8 oz. packages of cream cheese
1-3/4 C. sugar
2-1/2 tsp. vanilla extract
1 tsp. cinnamon

Beat all ingredients until smooth.  Spread filling on top of baked crust.

Topping:
1 sheet puff pastry (or 2 tubes of crescent rolls)
½ stick unsalted butter, melted
2 tsp. cinnamon
5 Tbsp. sugar
As needed – slicked or slivered blanched almonds

Place puff pastry (or unroll and spread crescent roll dough) over filling.  Brush with melted butter.  Combine cinnamon and sugar and sprinkle over top.  Sprinkle with sliced almonds.  Bake at 350 degrees for approximately 30-40 minutes.

Want to taste the food at The Cove for yourself?  Come see us!
Visit our website, www.TheCove.org, to see a list of programs and events.

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Recipe from The Cove’s Kitchen: Greek Lemon Chicken Soup

You will love this one!!!  We served this recently at our Women’s Bible study luncheon, here at The Cove.   

Greek Lemon Chicken Soup

Ingredients:
8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup diced carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

Directions:
1. In a large pot, combine the chicken broth, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, and then simmer for 20 minutes.

2. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.

3. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken.

Add lemon juice last for fresh taste.

Ladle hot soup into bowls and garnish with lemon slices.  Enjoy!

Don’t miss when we post other recipes here!  Make sure to subscribe to our blog…just go to the top right hand side of this page to do so. 

Want to taste the food at The Cove for yourself?  Come see us! 
Visit our website, www.TheCove.org, to see a list of programs and events.

Recipe from The Cove’s Kitchen: Lentil & Beef Chowder

Delicioso!  We served this chowder the other day at our Women’s Bible study luncheon, here at The Cove, and had an ENORMOUS amount of requests for the recipe.  We hope you will enjoy this as much as we did!  

Lentil & Beef Chowder
Yield:  4 Quarts ● Portion Size: 8 oz. ● Serves: 16

Ingredients:
1 lb. 80/20 ground beef
½ cup diced carrots
1 cup diced onions
½ cup diced celery
2 Tbsp. diced red bell pepper
1 cup sliced button mushrooms
1 Tbsp. minced garlic
8 cups chicken stock
8 cups beef stock
12 oz. lentils
1-1/2 teaspoons dried thyme
¾ teaspoon black pepper
¼ lb. butter (1 stick)
1 cup flour

Directions:
1. Brown the beef. 
2. Add butter to the beef and melt, then add flour and stir for 20 seconds. 
3. Add carrots, onion, celery, and garlic to the “roux”. 
4. Stir in the beef and chicken stocks.  Simmer for 45 minutes.  Stir often.  
5. Add red bell pepper, lentils, mushrooms, black pepper, and thyme. 
6. Simmer for 20 minutes or until the lentils are soft.  Stir often. 
7. Serve with sour cream and chopped herbs. 
8. Relax and ENJOY!

Don’t miss when we post other recipes here!  Make sure to subscribe to our blog near the top right hand side of this page. 

Want to taste the food at The Cove for yourself?  Come see us!
Visit our website, www.thecove.org, to see a list of events.