Recipes for Lent

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Catherine_Grant

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With Lent fast approaching, please share your recipes for Lenten fasting here.

It is that time again already! I’ve merged this year’s thread into last year’s for the convenience of all.
 
Salmon, scallops and shrimp. I’m a single person, so I make things as easy as possible. Cook the seafood anyway you like and serve with a vegetable.

Sorry, no formal recipes. I can’t tell you how much weight I’ve lost eating the same seafood that I love day after day. On April 15, I will be baptized, confirmed and take first communion and I plan to be 10-15 lbs lighter than I am now as a result of Lenten fasting and a very healthy diet.

Look for those salmon recipes. There’s nothing more healthy than salmon.

God Bless.
 
I made a pretty good ‘risotto’ by cooking multigrain rice, and mashing in baked salmon, and then adding ragu or prego or some kind of tomato sauce.

A couple of garlic cloves in the mix is pretty nice too.
 
Seafood Pasta Delight
(serve either hot or cold (like a salad).

One package of pasta (elbows, wagon wheels, etc…)
frozen cooked shrimp - no tails
one can of salmon, cleaned
one can of tuna (any kind)
Brocolli
Alfredo sauce

Cook pasta and frozen brocolli to desired tenderness.

Place frozen shrimp on bottom of strainer.
Pour cooked pasta and brocolii over shrimp to de thaw them while everything drains.

Place alfredo sauce in pan used to cook pasta and brocolli.
Add to taste:
garlic powder, lemon pepper seasoning, cajun seasoning (add seaonings to taste)
Open can of salmon and tuna. Add to sauce while on stove.
Add shrimp and brocolli.

Eat warm as a heated meal or place in frig and eat as a pasta salad.
 
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aimee:
canned salmon has…bones in it :eek: :eek:
Click to expand...
You de-bone it. But I have bought the canned salmon from Sam’s Club and it is all de-boned. I’ve had no problems using it.
Be on the safe side, de-bone it.
 
How about some good vegetarian meals…no seafood…ick!!

BTW, are dairy products/eggs included in fasting?
 
I found this recipe from another thread.
I made this one during Christmas. I thought it was pretty good.

TATER TOT CASSEROLE

1 (32-ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch-baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese, and mushroom soup.
Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole. Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.

When I made this I added broccoli and I’m sure you could substitute cream of mushroom soup for any other cream soup (especially cheese and brocolli or cream of brocolli soup!) :cool:
 
Sarc,
I’m with you!! Yucky seafood.

In the Latin rite, eggs are not prohibited during fasting periods. The only current prohibited item is warm-blooded animals. Rich, indulgent foods would obviously be frowned upon. However, the eastern rites have a much more defined fasting schedule. About half of the liturgical year is spent in some form of fast. This is a good webpage that puts it all in a nutshell. This page gives, what appears to me, a good outline of fasting and abstinence.

I’ll put some vegetarian, seafood-less, egg-less, diary-less recipes on here that would be appropriate for either tradition.
**
Dr. Turi’s Cake**

Mix together:

2 cups all purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt

In another bowl mix well:
1 1/2 cups mashed banana, applesauce or prune baby food, or any combination thereof
1/2 cup vegetable oil
1/2 cup brown sugar - not packed too tightly (The original recipe called for 1 cup of white sugar, but I found it way too sweet after adding the dried fruit. It was still sweet even with the 1/2 cup sugar.)
1 tsp. vanilla

Gently stir dry ingredients into wet, then add 1/2 cup raisins, currants, chopped dates, or chopped apples. You can also add 1/2 cup chopped nuts if you wish. Pour into greased and floured 9x9 baking pan. Bake at 350°F for 30-40 minutes, until tester comes out clean.

Enjoy - but not too much.

You can see more of Dr. Turi’s recipes here.
Cajun Red Beans and Rice

2 cups dried red kidney beans, soaked overnight
2 bay leaves
1½ cups onion, chopped
½ tsp. thyme
3 garlic cloves, minced
¾ cup fresh parsley, minced
1 cup green bell pepper, diced
1 tsp. salt
2 Tbsp. red miso
4 cups cooked brown rice
Chopped scallions (to garnish)

*Rinse beans and drain well. Cook (with bay leaves) in 5 cups of water for 50 minutes or until tender. Add onion, thyme, garlic, parsley, green pepper, and salt to pot. Simmer over medium low heat for 15 to 20 minutes. Add miso and simmer for another 5 minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.
  • You can see more Great Lent recipes here.
 
The bones have all the calcium and shuld be mashed into the tinned salmon. My kids are fussy and they can’t taste the bones.

The first time I cooked chile con carne I told the kids that the kidney beans were ‘mouse kidneys’ :eek: The look on their faces was priceless. 😃
 
Rice and Onions

Quantitles according to numbers

Slice about 5 onions and cook them in a little olive oil until they caramelise. This takes a very long time - don’t be in a hurry.

Add to cooked rice. I use 2 cups raw rice.

If you wish you can add tuna.

Lemon juice and salt to taste. I would use about 1/2 cup of lemon juice.

This is very popular at my house.
 
Our parish has Stations of the Cross on Friday evenings during Lent, then a soup supper afterward. The Altar Society takes one Friday, the Parish Council the next, etc. People make big pots of soups; clam chowder (red or white), bean/vegetable soup, potato soup, fish chowder, etc. Just watch out for the recipe that calls for beef or chicken stock - substitute vegetable stock. Bread is also provided and water.
 
I’m not sure what Lenten fast recipies mean exactly - I thought we could eat the same things in Lent as rest of the time? Except on Ash Wednesday and Good Friday? Anyway, if you just want meatless recipies, here are a few borrowed from my mum’s directory.

Curried Prawns

1 onion chopped into long strips

Heat oil in pan and brown onion

Lower heat and now add –

-1 cubed potato

-1 cubed red capsicum

-Chopped carrots

-Curry

-Salt

Simmer for 5 minutes

Now add sugar and water to cover vegetables and 1” (2.5 cm) higher, bring to boil.

Add corn, peas, broccoli, prawns, bring to boil (2-3 mins)

Med heat add cornflour and water to thicken cook for a few more minutes
GOOD FRIDAY KIBBA

¾ cups chickpeas

1 cup red beans

1 bunch English spinach

1 bunch normal spinach

½ bunch shallots

1 bunch parsley

small amount mint

1 medium onion

Soak chickpeas and beans over night in salted water to soften.

Drain chickpeas and beans and cover in fresh water and boil until soft.

Strain peas and beans and keep aside – half for the filling of the Kibba and the other half for the soup. Also keep stock aside for boiling Kibba shapes then making soup.

Wash both bunches of spinach, shallots, parsley and mint and let them dry.

Chop them up finely.

Chop onion up finely.

In a fry pan, fry onion in oil until brown. Now add to fry pan the spinach, shallots, parsley and mint and fry until half cooked.

Add salt and pepper to taste. (You can also add sultanas – optional)

Add the boiled chickpeas and beans kept for the filling. Cool filling.

**Kibba **

4 ½ cups of cracked wheat ( burgol)

mint

Onion

2 ½ cups plain flour

salt, pepper & cinnamon

Wash the wheat and put it aside for 1 hour to soften.

Finely chop the mint and onion.

Mix the flour into the wheat. Add the onion and mint. Now knead the mixture into Kibba with some warm water. (Until it does not break up – but holds together).

Make small balls of kibba for soup.

Make the rest of the kibba into kibba shapes and fill with the filling of spinach and beans that you prepared earlier and cooled.

Boil the soup stock and add salt and lemon juice to taste.

Cook the kibba shapes for 1 minute each and then remove from stock.

When cooled – fry in oil.

Soup

Boil the small balls of kibba in the soup stock. Put aside.

In a fry pan, fry onion in oil until golden brown. Add to the soup stock.

Add the peas and beans put aside for soup.

Add the small kibba balls put aside for soup.

Bring to boil and add salt to taste.
 
I should also note that while some of my relatives love these recipies (and actually look forward to Good Friday so that they can have the above mentioned kibba), they don’t taste good to everyone. Same goes for this lasagna.
Lasagna (Vegetable)

Sauce

2 onions

garlic

1 tablespoon oil

2 carrots

1 capsicum

olives

2 cups of chopped mushrooms

1 can chopped tomatoes

2 dessertspoons tomato paste

4 cups water

salt

Chop onions and garlic. Fry in oil. When onions are brown add chopped carrots. Pour one cup of water over carrots and let boil for 5 minutes.

Chop capsicum, mushrooms and olives add to saucepan. Also add can of chopped tomatoes, tomato paste rest of water and salt. Bring to boil and then let simmer for 15 minutes.

Eggplant

Peel eggplant and slice into thin strips. Cook in microwave until half cooked and keep aside for lasagna.

Cottage Cheese

Chop 1 tablespoon of mint and parsley and add to cottage cheese.

In lasagna tray

-place a scoop of juice from sauce on bottom of tray

-1 layer of lasagna sheets

-1 layer of eggplant

-a few scoops of sauce and vegetables

-cottage cheese

-lasagna sheets

Make 2 layers of this. On top layer of lasagna sheet cover the sheet with extra liquid from sauce to make sure all sheets are covered. Top with grated cheese.

Bake in hot oven for 40 minutes.
 
does anybody have a recipe for Greek spinach pie (I can’t spell the name).
 
thanks, the first one is what I was thinking of, make with phyllo dough, I will try it, and if it works, cut in triangles and freeze to reheat, since I am the only one eating it. I also love vegetarian lasagna so I will have to come up with a lo-carb version, maybe with zucchini strips instead of noodles.
 
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Edwin1961:
I found this recipe from another thread.
I made this one during Christmas. I thought it was pretty good.

TATER TOT CASSEROLE

1 (32-ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch-baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese, and mushroom soup.
Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole. Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.

When I made this I added broccoli and I’m sure you could substitute cream of mushroom soup for any other cream soup (especially cheese and brocolli or cream of brocolli soup!) :cool:
Click to expand...
I haven’t any recipes to share but I must say this sounds so good! 🙂
 
How about quiche with crab meat? It can be canned. Put on pie shell and then add quiche mix. Had one last night and it was very good. That and a salad and you have it made.

East quiche, not gourmet, but very good–
Code: 
 Pie shell
 Cover shell with meat of any kind (crumbled bacon, ham  
 or crab)
 
 In bowl, beat 3 eggs
 Add 1 cup sour cream, 1/2 to 3/4 lb. shredded swiss cheese
 1/2 teaspoon salt

 Pour over meat and sprinkle with nutmeg.  

 Bake 350 for 45 minutes.l  Let cool for a few minutes before 
 cutting.
This is original recipe. I usually add chopped onion and a little chopped green pepper and have been known to add chopped green chilis.
 
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