Lenten Recipes to Share

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I thought it would be fun to start a thread where people could share Lenten recipes. 😊📖🍲
@oldgraymare2 @adgloriam @Tis_Bearself @greenfields @stephienorthco @thelittlelady
 
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WELSH RABBIT/RAREBIT [Serves 6]

1French Baguette
1pound Cheddar cheese, shredded
2 ounces porter or other dark beer
Pinch of paprika
Pinch of salt
Pinch of white pepper
1 small bunch fresh parsley

Preheat the oven to 350 degrees Farenheidt. Slice the baguette on a bias into 1/4-inch-thick slices and place them on a baking sheet. Bake until slightly golden, about 5 to eight minutes. Remove from the oven and let cool.
Preheat the broiler.
In a small mixing, combine the cheese, beer, paprika, salt, and pepper to make a slightly moist mixture. Mound the mixture on top of each bread slice and place under the broiler, until melted.
To serve, place on a large serving platter and garnish with parsley.
 
Med/Hard boiled or steamed eggs. Smash them with a potato masher.

Make a simple light roux in a skillet.

Add the smashed eggs with the milk.

The resulting gravy is rich and creamy (and inexpensive!). Serve on toast or biscuits.
 
Tomato Gravy
This is effectively tomatoes and roux. Can be used as a thick gravy for mashed potatoes, or all by itself.

In a skillet, lightly brown a stick of butter. Add 2 cans of sliced tomatoes. Cook. Stir in flour until thickened. This is usually a couple tablespoons worth of flour. Add a bit at a time. For spicer version, use stewed tomatoes and or add hot sauce.
 
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For Friday meals, don’t forget Fried Green Tomatoes… I’ve done both floured version and floured, dipped in beaten egg then breadcrumbs.
 
I know. It’s wierd. It was common at my house growing up but I have met only one person ever who knew of it.
 
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I’ll bring a Portuguese Carthusians wine, produced at 200 meters from Scala Coeli monastery, in Alentejo. Wine has been produced in this region since before the time of prophet Jonas, one of my favorites an unerring choice.

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StephieNorthCo said:
For Friday meals, don’t forget Fried Green Tomatoes… I’ve done both floured version and floured, dipped in beaten egg then breadcrumbs.
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Those are wonderful, but also just insanely messy to make. I made a whole bunch a couple years ago when the garden at work had too many green tomatoes and my idiot colleagues threw them on the compost heap. Got them all out, took them home and had fried green tomatoes for several days, but that egg and flour mixture coupled with tomato juice stuck to everything.
 
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Usually if the tomatoes are truly green, they hold together well. Some people very thinly slice them. I tend to thick slice the tomatoes… similar to fried zuccini.
 
I usually am eating the church fish fry. Black bean tacos are also awesome. Find a nice mom-and-pop Mexican place that makes them and patronize it, you’re helping out immigrants as well as getting something really good to eat. Tons of such places near where I work.

I realize that some places like the UK might not have a lot of Mexican places, but y’all have great Indian restaurants over there with all kinds of veggie curry and dip…Middle Eastern veg food is also a wonderful option…stuffed grape leaves, hummus, that smoked eggplant dip stuff.

If I must make food for myself, I tend to just buy some smoked salmon and eat it on Wasa crackers with some nice blueberries on the side. Or make a nice Caprese sandwich with greens, tomatos, mozz and some basil spread. Or hit the salad bar at the grocery store.

My work cafeteria does a great vegetarian chili also.
 
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Salmon Patties

1-14 and 1/2 oz. can of pink or red salmon, using the juice and small fine bones. Remove the round spinal bones.

2 large eggs

2 teaspoons of fresh squeezed lemon juice, or 2 teaspoons bottled lemon juice

Finely ground or ground black pepper to taste

Dry or finely chopped fresh parsley to taste

1 small onion finely grated–or can use powdered or minced onion to taste if you prefer, or can even omit if you don’t like onions.

1 whole sleeve, and 1 quarter sleeve of Saltine crackers, crushed–I crush them by hand in a large Zipper-type bag, but you can also use a rolling pin to crush them or a food processor.

You will also need:

Bowl for mixing the salmon and everything else in.

Large skillet for frying patties in

Cooking oil for frying

Paper towels and plate for patties when done frying

Lemon wedges, tartar sauce, or cocktail sauce or whatever you prefer, for serving with your salmon patties.

To Make:

Empty the salmon and the juice and bones into a bowl. Remove the round spinal bones.

Mix the juice and the rest of the skin and fish together. I leave the skin in, but if you don’t want it, you can remove it.

Add in the eggs, lemon juice, and the rest of your seasonings, ingredients, and onion.

Add in your crushed Saltines.

Stir ingredients together by hand and mix well.

I let the mixture set for several minutes, before I form into small-medium sized patties. I can usually get about 16 patties out of a can, with the size that I prefer to make them. We usually get two separate meals out of them.

You can make the patties larger if you like, but mine turn out to be about the size of small crab cakes, to give you some idea of how I make mine.

While the mixture is setting up, preheat your skillet on med.-high heat. I use enough oil to coat the bottom of my pan, as I use a non-stick pan. You only want about 1/4 inch of oil in your pan.

You want to heat the patties on each side for about 4-5 minutes on each side, until they’re golden brown on one side, and then turn them over and cook for another 4-5 minutes on the other side.

Watch carefully, as they can burn easily and brown quite fast. If you think that they’re getting a little too hot or too brown, then you can adjust your heat and turn it down just a little bit.

Drain them on a paper towel on a plate.

Serve them with lemon wedges/slices, tartar sauce or cocktail sauce or whatever other sauce you like, or they’re even good just plain, too.
 
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