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  • Sister Clare Josef-Maier

Hearth & Table - October 20, 2022

Thursday's recipes are ready!

We don't know about you, but that kick of spice this week was a real win for us. The weather has finally turned for fall, and when skies are gray, we just need a little cumin and paprika to spark some energy back into the week. And we didn't hear any complaints about a second consecutive week of dark chocolate truffles....

Cajun red beans & rice (vegan)

Serves 6


1 lb dried red beans

1⁄2 cup oil

2 onions, diced

1 green bell pepper, diced

1⁄2 bunch celery, sliced

1 head garlic, cloves peeled and sliced

2 tablespoons tomato paste

2 teaspoons cumin

2 teaspoons smoked paprika

2 teaspoons dried thyme

6 cups water or vegetable stock

2 bay leaves

1⁄4 cup fresh parsley, chopped

Salt & pepper to taste

Rice, cooked according to package directions.


1. Rinse the beans and then soak them overnight, covering them in 4-5 inches of water.

2. Drain the beans. Heat the oil in a large pot over medium-high heat and add the onions. Cook for 10 minutes. Add the bell pepper, celery and garlic, and cook for 10 minutes more. Reduce heat to medium.

3. Stir in the tomato paste, spices and thyme. Cook for another 2 minutes.

4. Stir in the water or stock, then add the bay leaves and beans. Bring to a boil, then reduce heat to low and cover. Simmer, stirring occasionally, for 1 1⁄2- 2 hours, or until the beans are tender.

5. Meanwhile, cook the rice and set aside.

6. Discard the bay leaves. Season the beans with salt and pepper, stir in the parsley, and serve over the rice.

Roasted Vegetable Guide – Oven usually at 400. Cut vegetables bite-sized or a little smaller. Try to get them as uniform in size as possible. Most vegetables can be cut in advance, though onions and garlic should be fresh. Toss each vegetable with oil, salt and pepper in a large bowl and put in a single layer on a sheet pan. Cook veggies separately and combine at the end, since they can take different times to cook. Season with an interesting spice or spice blend and/or fresh herbs. Be sure to get some acidity in

there as well... some lemon juice or a splash of vinegar. You can vary the seasoning with the same produce to get different dishes.

Cook for how long? Simple answer is to taste and check for doneness, but it helps to have a guide:

Potatoes: 35 min

Carrots: 17 min

Onions: 20 min

Zucchini: 12 min

Broccoli: 15 min

Cauliflower: 15 min

Turnips: 25 min

Asparagus: 7 min

Fennel bulb: 20 min

Mushrooms: 30 min

Tomatoes: 15 min

Kale/collard greens: 15 min

Cabbage: 25 min

Brussels sprouts: 25 min

Bell peppers: 12 min

Winter squash: 35 min

Dark chocolate truffles

Makes about 20 truffles, takes about 30 minutes all together of hands-on work plus 3 hours to chill


16 oz good dark chocolate chips

1 1⁄3 C heavy cream

1 t vanilla extract

1⁄2 t kosher salt (or smoked salt, for a twist)

Cocoa powder


1. Put the chocolate in a kitchen bowl.

2. Heat the cream over medium heat until it starts to simmer, then pour it over the chocolate slowly. The cream should just barely cover the chocolate. Cover with plastic wrap and let it sit for 10 minutes.

3. Uncover and whisk together the cream and chocolate until smooth, then stir in the vanilla and salt.

4. Transfer to a baking dish and cool to room temperature (about 15 minutes), then cover and refrigerate at least 3 hours, or overnight.

5. Form the truffles by scooping the chocolate with a melon baller or teaspoon, coat your hands in the cocoa powder and roll them into balls. Toss the truffles in the cocoa powder to coat.

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