Catholic Cookin'

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Edwin1961

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With all the threads on the ‘Family Life’ area, that there isn’t a thread on sharing recipes for those special Catholic Fridays, Holidays and Lent.

OK, what would you like to share with everyone who wants some suggestions and variety in the Family Dinner Time?

Here is mine:
For Friday fasts, I like to combine
some tri-colored pasta-cooked (you know the spring-looking kind), alfredo sauce (or some mayo…if I want a cold pasta salad), some shrimp, scallops, tuna (regular or albacore), brocolli, chopped spinach.

Cook pasta to instructions at the same time add the frozen vegetables, except the chopped spinach.
When there is 4 minutes left on the pasta and vegetables, add the scallops and shrimp (subtract a minute of the seafood is already cooked but frozen).
Drain all ingredients and then add the chopped spinach, tuna, & (alfredo sauce or mayo) and serve.

Use the mayo if you want a seafood pasta salad, or the alfredo sauce to make a hot pasta dish. (even cold the alfredo variety tastes good too).

Ok, anyone hungry?
Let’s see what you have cookin’?

Go with God!
Edwin
 
in these forums…

lots try to serve bull… 😛

but most eat crow… :eek:

sorry could’t miss the opportunity… 😃

Peace… 👍
 
Here is one of my favorites

8 tomatoes
1 lb of Penne ~ a type of noodle
3 red chile peppers – dried is preferred
3 cloves of garlic
olive oil
salt
Pecorino Cheese

Peel, de-seed, and cube around 8 tomatoes
Peel and clean 3 cloves of garlic and cut into a few parts
Take the seeds out of the peppers – 3 makes it pretty hot

Pour some olive oil in a skillet pan and saute the garlic till it is slightly brown.
Add the diced tomatoes and cook over a medium to high heat until it thickens – probably 10 minutes depending on the tomatoes.
Add salt and the chile pepper seeds into the sauce and simmer it for twenty minutes and cover it stirring occasionally.
Cook to penne for about 13 minutes so they are still andante.

Pour the sauce over the strained noodles and mix it together.
Put some freshly grated pecorino cheese on the top.

Serves 6 people easily

I learned this recipe while studying in Rome and it is called penne all’arriabata. And it is great.
 
I like this one, and it works well with the college student budget!!

1 cup of meatless ground burger (substitute with real if you’d like)
2 cups instant white rice-uncooked
2 cups water
1 medium tomato-chopped
1 pkg taco seasoning
1/2 cup chedder cheese-shredded
  1. cook burger in large skillet as directed
  2. Add rice, water, tomato, and taco seasoning, stir until well blended. Bring to a Boil. Sprinkle with cheese; cover. remove from heat. Let stand 5 minutes.
  3. Serve topped with favorite taco toppings!!
makes 4 servings

It’s quick, easy, cheap, AND lasts days in the fridge as leftovers…strapped for cash, I once ate it for every meal for 3 days straight
 
space ghost:
in these forums…

lots try to serve bull… 😛

but most eat crow… :eek:

sorry could’t miss the opportunity… 😃

Peace… 👍
Click to expand...
Space Ghost…A little bit of humor goes a long long way, and we need that to keep from either going insane, submitting to Satan, or both.
Keep up the humor, we need it!

Go with God!
Edwin

Now let’s get cookin’!
 
Here is a great appetizer. Bruschetta with tomatoes.

Italian bread (or french, but its not as good)
3 tomatoes
garlic cloves
salt
pepper
pecorino (romano) cheese
olive oil
fresh basil – chopped

Peel, de-seed, and dice the tomatoes
then toss them in with olive oil so they are coated but not oozing oil.
Add salt, pepper, basil, and grated pecorino cheese. to taste

Then cut the bread into 1 inch thick peices and toast both sides.
On one side of the bread cut a clove of garlic in half and lightly rub it across the surface of the bread so that there is a moist sheen tot he bread.
Sprinkle a little salt over the bread then put the tomatoe topping on top.

If you don’t like tomatoes you can make the bread like above and then pour a light amount of olive oil, pepper, and pecorino cheese over the top.

It is served both ways in Italy. The best is when the tomatoes are cold and the bread is pipping hot!
 
Here’s a good one for Fridays:

Italian Baked Fish

1/4 c. italian-seasoned bread crumbs
4 tbsp. grated Parmesan
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 cup olive oil or melted butter
1 lb. fish fillets (I like tilapia, which is sold in bags in our local grocer’s freezer section; you could use cod, orange roughy, etc.)
  1. Preheat oven to 400 degrees F. Lightly grease a baking dish (a 9x9 square works well for this amount).
  2. Combine first 4 ingredients in a shallow bowl.
  3. Dip fish fillets first in oil or butter, then coat with dry ingred. mix.
  4. Arrange fillets in a single layer in baking dish.
  5. Bake uncovered for 15-20 min., or until fish flakes easily.
This recipe is very easily doubled or tripled, and the prep time is about 5 min. total.
 
Hi Church

How 'bout something Dr Atkins would love me to eat?
Mmm, other than my usual eggs.
 
Bertie,

How 'bout some grilled salmon? Brush it with some olive oil, sprinkle with a little salt and pepper, maybe some garlic powder and paprika, and toss it on the grill (or in the broiler).
 
Sometimes we do Lentil Soup or sometimes just grilled cheese sandwiches with tomato soup. We try to keep it pretty simple.

Love these recipes so far, though! Yum!
 
I have one from a Middle Eastern friend that’s great to take to large gatherings, especially if they’re dealing with the OT or life of Christ.

Middle Eastern Tuna Salad

(all veggies are up to you and you can adjust quantities…but it makes A LOT)

2 cans vacuum packed Spring corn (the extra crispy stuff)
1 large can garbanzo beans
1-2 bunches green onions, chopped
1 bunch cilantro, chopped
1-2 firm tomatoes, chopped fairly small and drained
1 can artichoke hearts, drained well and chopped coarse
1 jar hearts of palm, drained well and chopped coarse
1/2-1 green pepper, seeded/cored, lightly roasted, then chopped fairly small
1/2 head garlic, roasted 10 mins (not quite soft but not too bitter) then peeled and chopped
1/2 head garlic, peeled and chopped kind of fine, but not too fine
fresh cracked pepper and salt to taste
a handful of fresh basil, chopped fairly coarse
2 small or 1 large can chunk or albacore tuna, drained well but left in large chunks

Mix altogether, cover and refrigerate about an hour.

1 bag spinach or mixed lettuces, washed and patted dry, to use as a bed in serving the salad.
You can also use veggies in season, like fresh mushrooms, grated carrot, summer squash, etc…feel free to play with it
8-10 oz plain yogurt
mayo
tahini paste
Mix together the yogurt with mayo and tahini (work in big glops…no really exact measures but I find the mayo and tahini in equal parts is important to keeping it from getting too “nutty” or “gritty”…and there’s probably 1.5 times the amount of yogurt as there are each of the other 2 ingredients). As you stir it’s going to seize up and get extremely thick like peanut butter. Drain the veggie/tuna mix, then stir in enough of the yogurt/mayo/tahini mix to lightly coat everything (anything left can be used for other salads). Refrigerate a few more hours to let the flavors mix. Then serve on a bed of spinach or mixed lettuces.
 
Does anyone have good soup recipes that don’t involve meat? I suppose those that do have meat are welcome as well…just not for Fridays.

Thanks
 
Stay tuned for about a year, and the Confraterity of Penitents’ Cookbook will be available. We haven’t yet given it a title, but perhaps it will be called, “THE ASCETIC KITCHEN.” Confraternity members eat only two meals a day and eat meat only on Tuesday, Thursday, Sunday, and Solemnities. They also fast from November 11 until Christmas. Makes cooking "interesting!"Confraternity home page: penitents.org
 
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SeekerJen:
Here’s a good one for Fridays:

Italian Baked Fish
Click to expand...
Sounds good . I eat Italian fluently 🙂
 
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robertaf:
Hi Church

How 'bout something Dr Atkins would love me to eat?
Mmm, other than my usual eggs.
Click to expand...
Take that Italian baked fish and replace the bread crumbs with more grated cheese and add a bit of Italian seasoning. MMmmmm! The grilled salmon sounds good for Atkins, too.

Have you made cheese crispies? Take cubes of cheddar cheese (medium cheddar works best for me) and microwave them on parchment paper or Corning ware, or even an oven-safe glass plate until they melt, bubble and almost burn. You’ll have to burn a few to get the timing just right - they’re not good unless they get really crisp, which happens just before they burn! I can’t give you an exact amount of time, because every microwave is different, and every cheese is different. Just cook them longer than you think is reasonable! 🙂 A couple of minutes for an ounce of cheese is not unheard of. Then you can put your tuna salad on them as crackers, or crumble them on your eggs, or eat them for a snack. If you make big round ones, you can fold them while they’re still hot and make taco shells, too.

Enjoy!
Betsy
 
Disclaimer: I don’t really measure. Sorry.

Broccoli Cheese Soup

Cook some cut up fresh broccoli in chicken broth to cover it until it’s tender but still a pretty green color. Yes, we’re allowed to use chicken broth on Fridays, even in Lent. It’s the chicken itself that we must not eat. But if you’re being more strict, I suppose vegetable broth would also work.

Using a stick blender right in the pan, blend up the broccoli until it’s partially pureed, but still recognizable as broccoli.

Add at least a cup of half and half; heat to just under boiling.

Add a few drops of hot sauce, if you wish.

Add a big handful of shredded cheddar; stir till it melts.

Die happy.

Betsy
 
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Edwin1961:
With all the threads on the ‘Family Life’ area, that there isn’t a thread on sharing recipes for those special Catholic Fridays, Holidays and Lent.

OK, what would you like to share with everyone who wants some suggestions and variety in the Family Dinner Time?

Here is mine:
For Friday fasts, I like to combine
some tri-colored pasta-cooked (you know the spring-looking kind), alfredo sauce (or some mayo…if I want a cold pasta salad), some shrimp, scallops, tuna (regular or albacore), brocolli, chopped spinach.

Cook pasta to instructions at the same time add the frozen vegetables, except the chopped spinach.
When there is 4 minutes left on the pasta and vegetables, add the scallops and shrimp (subtract a minute of the seafood is already cooked but frozen).
Drain all ingredients and then add the chopped spinach, tuna, & (alfredo sauce or mayo) and serve.

Use the mayo if you want a seafood pasta salad, or the alfredo sauce to make a hot pasta dish. (even cold the alfredo variety tastes good too).

Ok, anyone hungry?
Let’s see what you have cookin’?

Go with God!
Edwin
Click to expand...
Wow… that may be meatless, but it’s no penance! 😉
 
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robertaf:
Hi Church

How 'bout something Dr Atkins would love me to eat?
Mmm, other than my usual eggs.
Click to expand...
Beans! Black bean chili, vegetarian bean burritos (every store has low-carb tortillas), bean soups (yes, they can be made without ham hocks 😉 )

Mushrooms–roasted cremini or grilled portobellos are full of glutamates, the flavor component that makes meat “meaty”. (Tomatoes, do, too… those two will help if you find vegetarian meals are “missing” something). Put these in your standard fare where the “hunk-o-meat” usually goes.

Cheese on veggies, as in eggplant parmesan.

Of course, you have the whole spectrum of seafood: tuna, shrimp, salmon, and so on…

Vegetarian cuisine has so many gourmet adherents, it is hardly a penance to go without meat.
 
Many of our Catholic ancestors were dirt poor, so if you check out ethnic cuisine, you’ll find many examples of what loving mamas came up with to feed the family back when meat was a Sunday or feast day item.

The handiest class of recipes are what I call “pantry recipes”, made from long shelf-life staples. (As in “Oh, I forgot it’s Friday …what’s in the pantry?”) Here’s a favorite. By the way, do not be tempted to substitute plain black olives for kalamata.

Greek Potatoes Stewed with Kalamata Olives
from The Greek Vegetarian, by Diane Kochilas

2 1/2 lb medium potatoes, peeled, cut in 1/2s, then each half cut into 3-4 pieces.
1/3 cup olive oil
2 cloves garlic, minced
1 1/2 c. rinsed and pitted kalamata olives, left whole (best: use a 10 oz. jar of already-pitted olives.)
1 can stewed tomatoes with juice. (1 can, 13 to 16 oz size)
1 t. dry oregano–crush again before adding to release extra flavor
Pepper (and maybe salt) to taste
Optional sides: Feta cheese & good bread (highly recommended)

Heat a heavy pot (dutch oven) over medium high heat. Add oil until it is hot, then potatoes. Stir to coat. Add garlic, stir briefly, then add olives. Stir until mixture darkens, 2-6 minutes (the olives break up a bit, that’s okay). Add tomatoes & oregano, stir, and cover. Cook with occasional stirring to prevent sticking until the sauce is thick and potatoes are quite tender, about 30 minutes. Adjust seasonings and serve.
 
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