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Recipe from The Cove Kitchen: Creamy Risotto

Recipes from The Cove kitchen logo

CREAMY RISOTTO

This creamy and satisfying side dish is a guest favorite here at The Cove!

Risotto is very versatile, and goes well with lots of different dishes. Add in wilted spinach, cherry tomatoes, pesto, or cooked crab meat for a more creative dish!  Risotto is paired well with chicken or steak and is delicious with asparagus.

We have a free printable version of the recipe found at the bottom of this post.

Creamy Risotto Recipe
(4 servings)

3 tablespoons unsalted butter
2 cloves garlic, minced
1 small shallot (or 1/4 onion), chopped
1 cup Arborio rice
2 cups chicken stock or cold water
¾ cup heavy cream
½ cup grated Parmesan
Salt and pepper to taste

Melt butter in a medium skillet over low/medium heat.  Add garlic and shallot and sauté for 2-3 minutes.  Add Arborio rice and sauté for an additional 3-4 minutes or until shallots are tender.  Pour in chicken stock (or water) and bring to a boil and simmer on medium heat. Do not cover and stir occasionally. Continue to add stock (or water, as needed) as rice cooks until it becomes tender and liquid begins to absorb.  This can take 10-20 monutes. Stir in heavy cream and Parmesan cheese once rice is cooked.  Incorporate salt and pepper to taste.

Enjoy!  Let us know how you like it!

CLICK HERE FOR PRINTABLE CREAMY RISOTTO RECIPE

To find additional recipes from The Cove kitchen click here.

Enjoy delicious recipes like this on your next stay at The Cove. Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to book a group retreat.

 

 

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: Sopapilla Cheesecake

Sopapilla Cheescake

A favorite dessert at The Cove!
Perhaps this will grace your 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.

Recipe from The Cove’s Kitchen

By Amanda Parrish

Walnut Crusted Pork Tenderloin with Peach Sauce

Smooth sweetness with a pop of light, flavorful tang, the Walnut Crusted Pork Tenderloin with Peach Sauce is a perfect closing to summer vacations and opening for the first hint of the fall season. From The Cove dining room to your own home table, this rolled in chopped walnuts and doused in sweet peach sauce recipe is bound to be a hit.

During his interview for the Executive Sous Chef position at The Cove, Doug Walls chose to make this recipe. It is now also a main meat on one of the dining room’s evening menus. Walls created the dish some time ago while experimenting with pork and different flavors.

Doug Walls

“The sweet and spice flavors go well together,” Walls said. The walnuts also add a fresh and pleasant twist.

Walls said “tweaking” the sauce is a good option to personalize the recipe. Choosing a different fruit, such as blueberries, or adding herbs is an excellent way to customize for personal preference. Various nuts, such as pecans, can also be a substitute for the walnuts.

Walls suggested this dish for Christmas parties and other get-togethers. This recipe served with spinach and mushroom risotto and roasted asparagus as sides makes for an excellent meal.

As a final word of advice, Walls warns against over cooking the pork and emphasizes cutting the meat at a bias (a 45 degree angle as shown below).

Recipe: (Preps for 6)

2.5 lb. pork tenderloins

Walnut Mix:
1   Cup Chopped Walnuts
¼  Cup Paprika
1   Tablespoon Ground Mustard
1   teaspoon Garlic Powder
1   Tablespoon Salt and Pepper
½  Cup Brown Sugar
Handful Parsley

Combine all ingredients in a bowl.

Peach Sauce:
1  Cup Ketchup
1  Cup Mustard
¼ Cup Apple Cider Vinegar
1  Cup Honey
1   Cup Brown Sugar
2   Cups Frozen Peaches

Add all ingredients and reduce down.
Place sauce in food processor and puree down.

Directions:
1.     Preheat oven to 350 degrees.
2.    Trim the silver skin from the tenderloin.
3.    Brush Dijon Mustard around loin.
4.    Roll tenderloin in walnut mix.
5.    Place on sheet pan and bake at 350 degrees for 20 minutes.
6.    Let rest for 10 minutes then slice at a bias.