Catholic Cookin'

[loyola_rambler]

Mjohn, guessing that Czarnina is out of the question (I know it is for me! ) I have a great recipe for Vegetable soup that’s completely vegetarian and even good for dieters.

1 head of cabbage, cleaned and chopped in long, thin julienne strips
2 mega cans Spicy V-8
1-2 cans vegetable (or chicken) broth
several stalks celery, chopped (also throw in the leaves chopped)
1 vidalia onion, chopped
2 cans Italian stewed tomatoes
1 pkg sliced fresh mushrooms
2 cans Spring Crisp corn
1 pkg sugar peas, chopped in 1 inch pieces
1 green pepper, cored/seeded/chopped
1 head garlic, peeled and chopped
1 large handful fresh parsley or cilantro
Other seasonings to tase

1 pkg kale or spinach, cleaned and destemmed, chopped in large pieces

Garlic croutons (if you want) for a little yum and crunch

Saute the chopped veggies in a little broth, then add the rest of the ingredients and simmer several hours. About 10 minutes before serving, add the kale or spinach, cover and take off the heat. Top with the croutons and a little grated Parmesan, if desired.

You can even can this and serve in the middle of the winter.

 

[flick427]

Ummm…bread and water…

 

[BLB_Oregon]

Mjohn1453:

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

Among others, I have a book titled “Soup and Bread”, by Crescent Dragonwagon, that is full of wonderful vegetarian soup recipes. Your local bookstore or library might have it.

So… I have lots of recipes. Anything in particular that you’re looking for?

 

[Mjohn1453]

How about your favorite meatless dish?

Thanks for the tip on the book as well.

 

[equinas5]

Old Skul Kebobs
(Note recipe quantities set for feast/party i.e. 25 people)

20 tbls garlic
5 pkg Sason Goya
10 tsp crushed red pepper
10 tsp salt
12 green pepper (cut into 2" squares)
12 Vidalia onion (cut into 2" squares)
6 red pepper (cut into 2" squares)
18 tomatoe (cut into 2" squares)
12 green zuchini (cut into 2" squares)
12 yellow zuchini / summer squash (cut into 2" squares)
8 tart apples (cut into 2" squares)
12 green lemons
1 adult heretic (60 lbs of meat)

Mix garlic, sason goy, crushed red pepper and salt in a freezer bag, shake well. Make mariande with the juice of the limons and equal parts water and aforementioned seasonings.

Set bonfire pire three feet high with main stake in upright position. Attach marinated heretic to main stake and light fire. Keep fire highly oxygenated to prevent over cooking.

Alternate veggie fixings and meat on stick and serve.

Recipe also works well with chicken if no heretics are to be found.

 

[Edwin1961]

BLB_Oregon:

Wow… that may be meatless, but it’s no penance!

That recipe was something I simply made up on the spur of the moment.
I’ve been making it for a month now.
It originally started as a cold pasta salad for the summer, but one day added alfredo sauce and thought I had something there!

I have also found out a good source for meatless recipes come from your local library archives. Look in local newspapers from the 1930’s to the 1950’s. The times were tough and with WWII a lot of rationing took place. Give that a try! You may need to alter some ingredients and cooking styles (no microwave of course).

To everyone, don’t just limit this to Lental meals, try to be economical and festive too (The holidays are going to be upon us before you know it! It is good to prepare now).

go with God!
Edwin

 

[SeekerJen]

I have a cookbook titled “12 Months of Monastery Soups”, by Brother Victor-Antoine d’Avila Latourrette, OSB.

Most of the soups are vegetable-heavy. A lot of the recipes suggest a chicken or meat stock for the base, but it is noted that you can use veg. stock or water instead. It’s organized by month, with cold soups in summer, heavier soups in fall and winter, etc. I made one of the soups (Red Bean and Rice- October, I think) for my best friend, and she liked it so much that she went out and bought the book that weekend.

 

[Anonymous]

This is AWESOME! (Anonymous turns printer on.)

 

[carrieloon]

My husband goes nuts for this soup!

Coconut Fish Chowder

1 T. vegetable oil
1 onion, finely chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 1/2 cups water
1 10 oz pkg frozen corn
1 13.5 oz can coconut milk
1 lb fish fillets
3-4 T. fresh lime juice
2 T. chopped cilantro

Directions: Saute onion, red pepper flakes and salt in oil until onion is tender, about 5 minutes.
Add water and corn; bring to a boil and reduce heat. Simmer until corn is tender, 4 to 5 minutes. Using a slotted spoon remove 1 1/2 cups of corn and onion to a blender. Add can of coconut milk; blend until smooth.
To the pan, add the fish fillets and simmer until opaque throughout, about 5 minutes. Return corn puree to pan and break up fish with a spoon. Heat until just warmed through–do not boil.
Remove from heat and stir in fresh lime juice and cilantro.
Serve immediately with lime wedges.

Note: I usually leave out the cilantro, since my husband doesn’t care for it, but the lime wedges really make a difference when you serve the soup!

This soup is so good that when I made it for dinner last night, he suggested we have our parish priest over and serve this dish.

Enjoy!

 

[cmom]

catholicculture.org/ has plenty of recipes.
There is an old catholic cookbook you can sometimes pick up called The Cook’s Blessings by Demetria Taylor, and a dessert one called My nameday=Come for Dessert.

 

[puppylove]

How many of your guys/gals have eaten Louisiana cuisine? How about a shrimp corn soup? I’m afraid that the receipe is sooooo good it isn’t much of a fast!

 

[Marie]

My recipe is easy. Bread (maybe) and water. Sometimes iced tea. I hate FISH! Gag! I have done that since I was a child. My family always ate fish on friday. Shudder!

Although, if I am not feeling up to snuf and need to eat, I do like fried Macaroni. Now that is a good fast meal…as in Fast/easy and delicious.

 

[Edwin1961]

Marie:

My recipe is easy. Bread (maybe) and water. Sometimes iced tea. I hate FISH! Gag! I have done that since I was a child. My family always ate fish on friday. Shudder!

Although, if I am not feeling up to snuf and need to eat, I do like fried Macaroni. Now that is a good fast meal…as in Fast/easy and delicious.

Never heard of fried macaroni. Is it anything like Chinese noodles?

go with God!
Edwin

 

[juno24]

I don’t have a particular recipe to post here, but I have found this website. It is a food timeline, with the history of many, many different foods (such as when or where a food was first discovered, or used, what it may have been used for, etc). It also has lots of great looking recipes. I love the site, and get lost clicking through all the links in it.

Enjoy!
Judy

 

[bluerose]

That thud you hear is me falling off the diet wagon!

Okay, veggie soups… here are two of my faves!

Cream of Squash/Corn Soup

2 cups grated yellow squash
2 cups corn kernels (sweet ones!)
2 cups boiling water
1 cup chopped onion
1/2 cup chopped green pepper
6 Tblsp. butter
6 Tblsp. flour
5 cups milk
1 Tblsp. salt
1/4 tsp. pepper

Combine squash, corn and water. Cover and simmer till tender. Meanwhile, cook onion and green pepper in melted butter until soft. Stir in flour. Add milk and cook, stirring constantly, until thickened. Add to squash-corn mixture along with salt and pepper. Heat thoroughly. Makes 9 cups.

***This soup goes GREAT with BLT sandwiches on the other 6 days of the week!

---

Carrot Soup

3 Tblsp. butter
2 pounds carrots, chopped
1 small onion, chopped
1 bay leaf
1 potato, peeled and chopped
6 cups chicken or vegetable stock
Salt and pepper

Melt the butter in a large saucepan and cook the carrots and onions over low heat for about 10 minutes, covered. Add the bay leaf, potato, and chicken stock and simmer for 40 minutes, covered, stirring occasionally. Discard the bay leaf. Use a blender or food processor and puree the soup in small batches if necessary. Add salt and pepper. Serve hot or cold garnished with chopped mint, or sour cream and parsley. 6 servings.

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And finally, one of our Friday feast day recipes ('cause it sure don’t feel like a “fast” day recipe!) I got this from “Taste of Home” magazine and we love it!
Seafood Lasagne (serves 12)

1 green onion, finely chopped
2 Tblsp. vegetable oil
2 Tblsp. plus 1/2 cup butter or margarine, divided
1/2 cup chicken broth
1 bottle (8 oz.) clam juice
1 lb. bay scallops
1 lb. uncooked small shrimp, peeled and deveined
1 package (8 oz.) imitation crabmeat, chopped
1/4 tsp. pepper, divided
1/2 cup all-purpose flour
1 1/2 cups milk
1/2 tsp. salt
1 cup whipping cream
1/2 cup shredded (not grated) Parmesan cheese, divided 9 lasagna noodles, cooked and drained
In a large skillet, saute onion in oil and 2 Tblsp. butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 tsp. pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and the reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixtured.

Spread 1/2 cup white sauce in a greased 13"x9"x2" baking dish. Top with three noodles; spread with half of the seafood mixture and 1 1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese. Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

Now I’m really hungry! Gotta go raid the fridge!

BlueRose

 

[Marie]

Edwin1961:

Never heard of fried macaroni. Is it anything like Chinese noodles?

go with God!
Edwin

LOL! No resemblance that I know of. It’s just cooked macaroni, shell roni is best, cooked as normal, drained and then put in a frying pan with a little oil, beaten eggs, salt, pepper and cooked until the eggs are well scrambled and firm.

It goes great with Salmon etc. which of course I don’t care for the salmon but for those who do it’s a great combo meal.

 

[Rivera]

Is tofu Atkins friendly? I make an awsome tofu stroganoff. Basicallly substitute sauteed extra firm tofu for the meat. It won over my non-tofu friendly husband on the first try. Home made pizza, vegetable stir fry, vegetable curry…all really good and pretty cheap too. We have meat free on Wednesdays and Fridays so we always have something vegetarian in the refrigerator.

n

 

[AmandaPS]

Wow these are some great recipes!

Anyone have good budget recipes? Even less than the “broke college student” budget.

 

[Mjohn1453]

raman noodles

 

[AmandaPS]

Mjohn1453:

raman noodles

LOL Even as a broke college student, I was never desperate enough for those the way they were, although sometimes, I’d mix a can of tuna and a can of cream soup with the drained (unseasoned) noodles.

I grew up on better tasting Thai noodles, so I’m a bit spoiled in the noodle department.