Recipes for Lent

[maryelizabeth1]

I love to cook! I have started to collect recipes and am making my own book. I even have a section for Fridays, Lent, advent, and Easter. Anyway…because I try not to eat meat on Fridays year around I defiently got sick of fish and chips every week. Here are some cool recipes.

(Ingrediants are optional)
Tuna salad with hard boil egg and onion
-Your favorite pasta boiled and cooled
-About 4 hard boiled eggs (depending on how much you like)
-1/2 cup of onion chopped
-1/2 cup of celery chopped
-1 1/3 cup of mayo
-Two cans of tuna
Mix all ingrediants together and serve chilled!

Greek Village salad:
EVERYTHING IS CHOPPED IN THIS SALAD
-Tomatoes
-Feta
-Cucumber
-Olives
-Beets
-Green pepper
-Onion
Served with a piece of pita ( I like my pita toasted nice and crunchy)

Veggie Pita
-Tomatoes
-Onion
-Beets
-Lettuce
-Feta
Rap all ingrediants inside of a pita and serve with tzatziki (Greek gyro sauce). You can most likely buy this at the grocery store.

Mussels with shallot butter
-8 cups of vegetable broth
-3 lbs. fresh mussels, scrubbed and debreaded
-1 cup of butter
-1/2 cup finely chopped shallots
-1/4 cup lemon juice
-1 tbsp. grated lemon peel
-2 tbsp. chopped fresh parsley

Heat broth in large skillet or Dutch oven over medium high
heat. Add mussels to broth, cover and cook 4 to 6 minutes, stirring occasionally until mussels open. Keep Warm
Melt butter in medium skillet. Saute shallots 5 minutes or until tender. Add lemon juice and lemon peel; heat through. Pour over mussels and sprinkle with parsley. (Optional). Serve as an appetizer, side dish or main dish.

Pierogis cheese or Potato
You can buy frozen pierogis at the store. I like to eat my pierogies with grilled onions and sour cream. Everyone one is different.

I hope that these ideas are somewhat helpful during the Lenten season!

 

[BeeSweet]

potato leek clam chowder
knorr’s leek soup is a good base, or start from scratch.
slice one leek stalk in half the long way, cut off the root and the tough green tops, rinse under running water, rubbing off all the dirt and separating the layers. shake dry, cut the leek into thin slices, saute in butter until soft. add canned or prepared chicken or vegetable broth to make 3 cups. cook fresh or frozen shredded potatoes (about 2 cups, or 2 potatoes) in the pan you used for the leeks, but stop before they get brown. Add the potatoes to the broth, along with a cup of cream or half n half, and a can of clams, with juice. To give it more protein and body you can poach a filet of cod or other white fish, and flake it into the chowder. To extend it for more servings add a can of corn, drained, and another can of water.

poached fish
any fresh or frozen fish fillet can be done this way, easiest way to cook without overcooking
spray a casserole or pyrex baking dish with pam, or grease with butter
layer the fillets, top with seasoning of your choice
Mrs. Dash any flavor (dill is good)
lemon pepper
lawrey season salt
paprika
cajun
italian seasoning
preheat oven to 400, and heat poaching liquid to just below a boil, gently pour liquid over the fish until it is just covered, not swimming in it
for a spicy seasoning use broth as the liquid, canned chicken or veggie (low sodium if there is salt in your seasoning)
for an herbal seasoning like Mrs. Dash, dill, use milk as the liquid, fat free is fine, doesn’t make a difference.
put the pan in the oven, check after 10 minutes that flesh of the fish is white in the center and flakes easily, check every 3 minutes after that. one-two fillets will take 10 minutes, longer for a bigger pan with more fish.

I tried the clam chowder on Ash Wednesday, and it was fabulous! I could have thickened it a bit more, but no matter, it was still absolutely delicious, and suprisingly easy!

And I tried the poached fish tonight with homemade vegetable broth and orange roughy filets. The fish was done just right, we loved it! Thank you Annie, you’ve widened my repetoire!

Pierogis cheese or Potato
You can buy frozen pierogis at the store. I like to eat my pierogies with grilled onions and sour cream. Everyone one is different.

I hope that these ideas are somewhat helpful during the Lenten season!

I’m planning a trip to a local Polish deli and restaurant this Sunday. So I’ll pick up some pierogis and have them soon, they sound so good!

I’ve been trying to make all Fridays, those outside Lent as well to be non-meat days. These ideas and recipes are so great! I’m so thankful for them.

I also tried Zooey’s casserole chart and came up with a really really good turkey noodle casserole, but that was a regular weekday before Lent.

 

[BeeSweet]

I’ve not tried this, but it looks good, so I will soon:

Russian Palace’s Vegetable Borscht Recipe
Ingredients
1 Tbsp vegetable oil
1-1/2 cups onion, finely chopped (1 large)
5 medium beets
1/2 cup carrot, chopped (1 small)
5 tsp tomato paste
16 cups stock
2 large potatoes
1 medium cabbage head
1 cup green bell pepper, chopped
3 Tbsp sugar
1/3 cup lemon juice, fresh squeezed
1 tsp salt
1/2 tsp ground black pepper
1 clove garlic, minced
1 tsp fresh dillweed, chopped

Instructions
Peel and julienne raw beets to yield 4 cups. Peel and cube potatoes to yield 2 1/2 cups. Finely chop cabbege to yield 6 cups.

Heat oil in a large skillet over medium-high heat. Add onion and saute until browned, about 5 to 7 minutes.

Add beets and carrot. Saute, stirring constantly, for 10 minutes.

Stir in tomato paste. Remove from heat and set aside.

In a large stock pot, bring stock to a boil over high heat. Add potato and cook for 3 minutes. Add cabbage and continue boiling for 5 minutes.

Add reserved beet-tomato paste mixture, green pepper, sugar, lemon juice, salt and black pepper. Reduce heat to a simmer and cook for 15 minutes.

Remove from heat. Stir in garlic and dill. Serve hot.

Yield: 12 servings

Credits
Recipe from: Chef Roza Gorenuk, Russian Palace Restaurant, Chicago, Illinois

 

[epower]

Salmon Burgers:

• 1 can Wild Salmon
• 1 tbsp lemon juice
• 1 tsp rosemary
• 1 tsp dill
• 1 onion chopped
• 1 egg
• 3 tsp cooking oil
• bread crumbs

1. Scramble eggs
2. Mix everything together except for oil.
3. Shape 3 patties.
4. Place in oven pan, or frying pan.
5. Spoon 1 tsp oil on top of each.
6. Cook at 325-350 degrees, or fry until done.

Beanie Burgers:
Same as above except substitue beans for salmon.
1 can chick peas, 1 can kidney beans, 1 can black beans.
Use 2-3 eggs.

Delicious.

 

[lizaanne]

Egg gravy -

Plain white gravy, add crushed/chopped hard boiled eggs - and serve on toast.

We call this Creamed Eggs on Toast! YUM!!! I may make that for dinner tonight - I have not had it in years!

~Liza

 

[puzzleannie]

Learned a new one from the grand-kids
quesadilla pizza
they have a quesadilla maker (tortilla, grated cheese, top with another tortilla, put the top down like a waffle maker, cheese melts, tortilla gets brown, it is in a pattern so you can cut it in wedges) or you could just do this on a griddle or electric frying pan. But the kicker is that they spread pizza sauce on top. They warm the sauce in the microwave, just spread it on. Older kids add more toppings, little ones eat it plain, kind of messy but knowing them that is why they like it.

Potato-bean tacos
this is a normal breakfast here but would make a good quick supper
fry fresh grated or frozen home fries or hash browns (add chopped green pepper and onion, or use Ore-ida potatoes o’brien if you like).
scramble an egg for each 2 tacos (you can just dump the beaten eggs into the browned potatoes and stir gently until they are set–season with salt and pepper, or a sprinkle of chili seasoning if your family likes hotter) if someone in the family won’t eat breakfast tacos without a bacon flavor you could use bacos which are soy based, but we don’t like them.
heat refried beans (vegetarian) in a small pan or in the microwave
warm the tortillas on a griddle
spread each tortilla with beans, then add a spoonful of the potato-egg mixture, and roll up.
serve with salsa fresh or from a jar or hot sauce, depending on family preference.
I suppose to be authentic a salad with nopal would be served, but any salad you like would be good, or just sliced tomatoes.

 

[Pug]

I tried crab cakes last Friday, but was disappointed. They tasted fishy. I used the kind of crab that is in a plastic tub from the fish counter and is labeled as “pasteurized” and “lump backfin”. I did this because it was on sale. I checked the expiration date, but it was fine.

Is it always fishy? Puzzleannie mentioned crab in the tuna section, but in a pouch. Is that fishy? How about in the cans? Our market doesn’t have the crab in the pouch, just in the cans.

Any suggestions besides buying whole crab? If I do, though, what is the yield of meat once you take all the shells off?

 

[Mary3]

Pug, not they are not always ‘fishy’. But you live in the midwest and it’s probably hard to get fresh crab. Crab cakes on the Eastern seaboard are divine. Having lived there at one time, I find myself unable to eat crab cakes anywhere else. Too much disappointment.

 

[Pug]

Pug, not they are not always ‘fishy’. But you live in the midwest and it’s probably hard to get fresh crab. Crab cakes on the Eastern seaboard are divine. Having lived there at one time, I find myself unable to eat crab cakes anywhere else. Too much disappointment.

I had some in a fancy French restaurant once. They were great!

 

[mary_bobo]

How about quiche. It’s all cheese and eggs. I often put crabmeat in mine during Lent. You can add a few green chilis if you like it spicy. You can also put spinach or broccoli in it. Lots of ways to innovate. I have a very simple, easy recipe if anyone wants.

 

[Pug]

How about quiche. It’s all cheese and eggs. I often put crabmeat in mine during Lent. You can add a few green chilis if you like it spicy. You can also put spinach or broccoli in it. Lots of ways to innovate. I have a very simple, easy recipe if anyone wants.

Please post the spicy version.

 

[chevalier]

Have you tried a very simple dish… potato pancakes? Or you could call it pies, whatever? You just grate some potatoes and fry them like that, with let’s say, one egg for a big bowl of potato crumbs, some salt, maybe onion and/or garlic if you like. Speaking of potatoes, for something even more fast-like, might just cook potatoes in skins, peel them only after cooking, have them with butter and salt. Extremely modest and very tasty at the same time.

 

[mary_bobo]

Please post the spicy version.

Easy Quiche (apologies to the French chef)

One large or two small frozen pie crust (let thaw) Line the crusts with meat of your choice (fried and drained bacon, chopped ham are the best, or use crabmeat. I bet you could use tuna, drained well, also.

Beat in large bowl: 3 eggs

Add to eggs: 1 cup sour cream
1/2 to 3/4 pound shredded Swiss cheese
1/2 teaspoon salt

Pour over meat in pie shell.

Sprinkle with nutmeg. Bake 350 for 45 minutes. Let stand a few minutes before cutting.

Now for the add ons. I usually add minced onion and minced green pepper. I have used chopped spinach (drained and dried with paper towel), chopped cooked broccoli. If you use crab meat, I have added chopped green chilis to taste. You can also use sun dried tomatoes.

Be creative. I gave a friend this recipe and her DH does not like swiss cheese, so she makes it with cheddar.

As you can see, this recipe is very forgiving. Add whatever your family likes. This quiche and a salad make a good meal.

 

[Pug]

As you can see, this recipe is very forgiving. Add whatever your family likes. This quiche and a salad make a good meal.

Thanks, Mary. I would never have guessed the sour cream.

Another idea for Lent is a Shrimp Louis (aka Crab Louis). It went over well with my husband this year. The dressing is fattening, though.

 

[baltobetsy]

I suppose to be authentic a salad with nopal would be served, but any salad you like would be good, or just sliced tomatoes.

What’s nopal?

Betsy

 

[Pug]

What’s nopal?

Betsy

Nopal, or nopales is a cactus paddle about the size of a large man’s hand. You take a knife and cut off the nasty needles and then typically chop it up or make strips of it. You can buy it in a can as well, but only somewhere with the right ethnic population.

It has characteristics like okra. It is green and it has that odd slime.

 

[baltobetsy]

Nopal, or nopales is a cactus paddle about the size of a large man’s hand. You take a knife and cut off the nasty needles and then typically chop it up or make strips of it. You can buy it in a can as well, but only somewhere with the right ethnic population.

It has characteristics like okra. It is green and it has that odd slime.

I guess I won’t be running across it anytime soon in my Baltimore supermarket then. And, from the description, that’s really OK with me!

Betsy

 

[pegelmom]

It is very easy to find meatless meals that do not include fish. Some examples: Any meatless pasta dish such as a marinara sauce or cream sauce, like Fettucine Alfredo. I’ve had a terrific pasta of olive oil, garlic, and parmesan with sauteed zucchini, but add any sauteed vegetables you like. I make some really good risotto with vegetable broth and tomatoes and cheese.
How about some Mexican dishes? Cheese enchiladas, cheese quesadillas, and you can also find vegetarian refried beans to make tostados.
You can make some terrific vegetable bean soups made with vegetable broth, such as Minestrone.
Then there is always cheese or vegetable pizza.
Hope this helps!

 

[Ravyn_Guiliani]

Don’t know if anyone likes fish soups/stews but Cioppino is famous in San Francisco and I had it there many years ago and never forgot it! A dear friend’s grandmother taught me how to make it and I learned thru the years to improvise on it. Here is my recipe—it is made with just fish, but the San Fran version has all kinds of shellfish and seafood.
I came up with just fish because my husband is not a fish person and I ended up with about 6 different kinds in the freezer that he would not eat so I put them all in the pot. He loves this! here it is:

St. Joseph’s Day Ciuppin (Chup-peen)–Ravyn’s Recipe

Sauce:
You will need a VERY large pot with a good tight fitting lid!

6 cups broth/leftovers from St. Patrick’s Day Cabbage Pot–(see below)*

12 oz. can of tomato paste-preferably a sweet roma/Italian style

6 cloves chopped garlic sauteed until transparent in a little olive oil WITH
2 tins of smashed anchovie filets or 1/4 cup anchovie paste

3/4 cup Rose or fruity sweet red or white wine (preferably NOT cooking wine)

1/2 cup dry sherry (preferably NOT cooking sherry)

1/4 cup turmeric powder-can substitute 1 TBLS of crushed saffron

1/4 cup GOOD indian curry powder

3 TBLS. EACH:
crushed rosemary leaves
ground thyme
crushed oregano leaves
crushed basil
sugar

3 bay leaves bruised

1 tsp. anise extract

2 tsp. chili oil

1 cup prepared chunky salsa-medium heat

1 cup chopped fresh parsley leaves

juice of 2 lemons

2 TBLS. Worcestershire Sauce

salt and pepper to taste​

*St. Patrick’s Day Cabbage Pot broth (if you have to make it from scratch)
2 cups of shredded cabbage
3 pounds of scrubbed, diced red skin potatoes
1 pound of scrubbed, diced carrots
3 large onions chopped large
1 bunch of celery, scrubbed and diced fine
1 pound of uncooked smoked bacon, chopped into bite-sized pieces
1 cup apple cider vinegar
3 TBLS sea salt
enough water to make 6 cups (if using left-overs may need to add water)​

all boiled together in a large pot for about 1 hour and then simmered for 2 more hours.
preferably done 2 days ahead of time –
(St. Patrick’s Day is March 17th and St. Joseph’s Day is March 19th.)
Can be strained or not–I like it unstrained.​

Combine all ingredients for Sauce and bring to a full boil,
then reduce and simmer covered for 3 hours.
Last 30 minutes of covered simmering add to pot:

Ciuppin:
1 cup diced zucchini

1 cup diced yellow squash

1 cup diced cauliflower

1 cup diced broccoli
(if using left-overs and all the potatoes and carrots are gone or cooked up-
add 1 cup each of those too!)

1 pound tilapia filet cut into 1 inch pieces

1 pound (total) white fish or orange roughy or cod filet cut into 1 inch pieces

1 pound (total) flounder or tuna or snapper filet cut into 1 inch pieces

1 pound of salmon filet cut into 1 inch pieces

3 -6 oz cans of chunk light tuna in water -flaked (water included)
(^thickens stew)​

serve warm with crusty Italian or French bread or Sourdough (my favorite!) and a nice crisp green salad.​

A demi-sec or fruity wine is preferred—can be any color–
Beaujolais or Zinfandel or even a Catawba are wonderful compliments!
A rich cheesecake or canolli make a wonderful dessert with this.
Originally this was made from left-overs, what veggies were in the fridge
and whatever fish was at the market, so it leaves alot of room for improvising.

 

[Ravyn_Guiliani]

St. Joseph’s Day Ciuppin (Chup-peen)–Ravyn’s Recipe

Sauce:
You will need a VERY large pot with a good tight fitting lid!

6 cups broth/leftovers from St. Patrick’s Day Cabbage Pot–(see below)*

12 oz. can of tomato paste-preferably a sweet roma/Italian style

6 cloves chopped garlic sauteed until transparent in a little olive oil WITH
2 tins of smashed anchovie filets or 1/4 cup anchovie paste

3/4 cup Rose or fruity sweet red or white wine (preferably NOT cooking wine)

1/2 cup dry sherry (preferably NOT cooking sherry)

1/4 cup turmeric powder-can substitute 1 TBLS of crushed saffron

1/4 cup GOOD indian curry powder

3 TBLS. EACH:
crushed rosemary leaves
ground thyme
crushed oregano leaves
crushed basil
sugar

3 bay leaves bruised

1 tsp. anise extract

2 tsp. chili oil

1 cup prepared chunky salsa-medium heat

1 cup chopped fresh parsley leaves

juice of 2 lemons

2 TBLS. Worcestershire Sauce

salt and pepper to taste​

*St. Patrick’s Day Cabbage Pot broth (if you have to make it from scratch)
2 cups of shredded cabbage
3 pounds of scrubbed, diced red skin potatoes
1 pound of scrubbed, diced carrots
3 large onions chopped large
1 bunch of celery, scrubbed and diced fine
1 pound of uncooked smoked bacon, chopped into bite-sized pieces
1 cup apple cider vinegar
3 TBLS sea salt
enough water to make 6 cups (if using left-overs may need to add water)​

all boiled together in a large pot for about 1 hour and then simmered for 2 more hours.
preferably done 2 days ahead of time –
(St. Patrick’s Day is March 17th and St. Joseph’s Day is March 19th.)
Can be strained or not–I like it unstrained.​

Combine all ingredients for Sauce and bring to a full boil,
then reduce and simmer covered for 3 hours.
Last 30 minutes of covered simmering add to pot:

Ciuppin:
1 cup diced zucchini

1 cup diced yellow squash

1 cup diced cauliflower

1 cup diced broccoli
(if using left-overs and all the potatoes and carrots are gone or cooked up-
add 1 cup each of those too!)

1 pound tilapia filet cut into 1 inch pieces

1 pound (total -can combine) white fish or orange roughy or cod filet cut into 1 inch pieces

1 pound (total -can combine) flounder or tuna or snapper filet cut into 1 inch pieces

1 pound of salmon filet cut into 1 inch pieces

3 -6 oz cans of chunk light tuna in water -flaked (water included)
(^thickens stew)​

serve warm with crusty Italian or French bread or Sourdough (my favorite!) and a nice crisp green salad.​

for times other than Lent:
A demi-sec or fruity wine is preferred—can be any color–
Beaujolais or Zinfandel or even a Catawba are wonderful compliments!
A rich cheesecake or canolli make a wonderful dessert with this.

Originally this was made from left-overs, what veggies were in the fridge
and whatever fish was at the market, so it leaves alot of room for improvising.