B
BLB_Oregon
Guest
Ash Wednesday is 12 days away!
Between that and other duties that call, I’ll be absent from the forums starting today or tomorrow.
I thought I’d probably be the first of many. Here’s a thread to use to sign off, so your friends will all know that you took none of their posts as flames!
In case I am not back, let me take this opportunity:
May you all have a blessed Lent, and a joyful Easter season!
On that note, here is a favorite vegetarian recipe
(If I get stuck on ideas for meat-free meals during Lent I may come back lurking!)
Greek Potatoes Stewed with Kalamata Olives
From “The Greek Vegetarian” by Diane Kochilas
From the Greek Island of Zakinthos
2 1/2 lb potatoes, peeled, each cut into 6-8 pieces
1/3 c. olive oil
2 cloves minced garlic
1 1/2 c. pitted Kalamata olives, rinsed (a 10 oz jar works nicely)
1 can stewed tomatoes, (13-16 oz can) WITH JUICE
1 t. dried oregano
Pepper to taste (maybe salt, but the olives add a lot)
Feta Cheese
Heat a dutch oven over medium high heat. Add oil, heat to shimmering but not smoking. Add potatoes, stir to coat. Add garlic, then olives. Stir until mixture darkens, 2-6 minutes. Add tomatoes, stir, cover. Cook, stirring ocassionally, until potatoes are quite tender and sauce is thickened, about 30 minutes. Add the oregano and pepper, stir well. Salt will probably not be needed.
Top each serving with feta cheese, if desired.
Serve with a simple salad, and maybe some bread.
Between that and other duties that call, I’ll be absent from the forums starting today or tomorrow.
I thought I’d probably be the first of many. Here’s a thread to use to sign off, so your friends will all know that you took none of their posts as flames!
In case I am not back, let me take this opportunity:
May you all have a blessed Lent, and a joyful Easter season!
On that note, here is a favorite vegetarian recipe
(If I get stuck on ideas for meat-free meals during Lent I may come back lurking!)
Greek Potatoes Stewed with Kalamata Olives
From “The Greek Vegetarian” by Diane Kochilas
From the Greek Island of Zakinthos
2 1/2 lb potatoes, peeled, each cut into 6-8 pieces
1/3 c. olive oil
2 cloves minced garlic
1 1/2 c. pitted Kalamata olives, rinsed (a 10 oz jar works nicely)
1 can stewed tomatoes, (13-16 oz can) WITH JUICE
1 t. dried oregano
Pepper to taste (maybe salt, but the olives add a lot)
Feta Cheese
Heat a dutch oven over medium high heat. Add oil, heat to shimmering but not smoking. Add potatoes, stir to coat. Add garlic, then olives. Stir until mixture darkens, 2-6 minutes. Add tomatoes, stir, cover. Cook, stirring ocassionally, until potatoes are quite tender and sauce is thickened, about 30 minutes. Add the oregano and pepper, stir well. Salt will probably not be needed.
Top each serving with feta cheese, if desired.
Serve with a simple salad, and maybe some bread.
BTW, vegetarian recipes are a great idea
Have a blessed Lent everyone!