Recipes for Lent

  • Thread starter Thread starter Catherine_Grant
  • Start date Start date
Status
Not open for further replies.
Vegetable Stew

1 pkg. frozen stew vetgetables

1 pkg. frozen spinach

4 vegetable bouillion cubes and a white sauce.

Put it all in a pot and heat and stir. Serve with sliced braed.

It is simple, so you have more time to pray.
 
Pug said:
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.
Click to expand...
Another favorite at our house is Shrimp Etoufee. Crawfish is better but hard to find fresh since I lived in NO.
 
Roast Vegetables
Cut these fresh veggies in roughly the same size pieces, about 2" (too small and they burn), any combo
white potato
sweet potato
carrot
parsnip (peeled looks better)
broccoli or cauliflower florets
green and red bell pepper
zucchini or calabeza squash
turnip or rutabaga (peel these)
asparagus spears also work, but will cook faster than others
same with cherry tomatoes or roma tomatoes
toss pieces in a bowl with 2T olive oil and sprinkled herbs: any of these combos, or use what you like:
rosemary and parsley
basil and oregano
oregano and lemon pepper or lemon zest
basil and mint
parsley and paprika

spreak in a single layer on a baking sheet and roast in preheated oven at 350, test after 15 minutes, when potatoes are getting soft rest are ready, you should probably stir every time you check so they cook more evenly, otherwise broccoli and peppers start to char on the edges.

this is a great hearty side for fish, we like it all by itself with a bowl of tomato soup.
sage and thyme
 
Today I was bored, and decided I wanted to make a yummy dip. I bought a sharp white Celtic chedder the other day and thought I would put it use. Anyway this is a recipe not only for Lent for the rest of the year! I hope you enjoy!!
P.S. All of the portions are totally adjustable, depending on how many people you are serving.

White cheddar with spinach and portabella mushroom dip
1 1/3 cup of milk
2 Tbsp of butter
1 to 1 ½ cup of sharp white cheddar
1 cup of chopped portabella mushrooms
1 cup of spinach thawed and chopped
½ cup of onion (white) chopped
1 tbsp. of chopped garlic
½ cup of flour
Salt
Pepper

Heat milk and butter together. Making sure the milk does not boil. Add cheese slowly, mixing with a wooden spoon. When cheese, milk and butter are combined, slowly add garlic and onion. Continue to stir slowly add spinach and portabellas.
Stirring vigorously bring ingredients to a boil. When mixture is completely combined reduce to low heat. In a separate pan melt about 5 tbsp of butter slowly adding flour to the mixture. Make sure it is a paste and not clumpy. When paste is finally combined, but not clumpy add cheese and spinach ingredients. Stir mixture in slowly combining everything as it thickens.
Serve on crackers, a crunchy baquette, or Italian toast.

During the year outside of Lent it would probably be an awesome spread for a sandwhich, or on top of chicken breast!
 
BeeSweet said:
I tried this last night, and it was really wonderful. I cut out the flour, and added some sliced zucchini to the sauce. And I only messed up one pan! Easy clean up!
Click to expand...
Still have to try it this week. I’m sure this will be great! I’ll post the result.
Thanks.
 
Booklover said:
Try Bumblebee’s Atlantic salmon. It’s delicious and has no bones!

Vickie
Click to expand...
😃 I am just glad Lent is over and I don’t have to eat anymore salmon til next year. Just kidding…I will be eating some dreaded fish or other come Friday as usual.
 
Someone has probably asked this… but is imitation/vegitarian “meat” okay for Friday’s and Lent? Like Boca and Morning Star?
 
maggieodae said:
😃 I am just glad Lent is over and I don’t have to eat anymore salmon til next year. Just kidding…I will be eating some dreaded fish or other come Friday as usual.
Click to expand...
Well, you don’t *have *to eat fish. Vegetarian meals are OK, too (and in fact, we don’t eat any fish in our house, so our Fridays are always vegetarian).
 
It’s that time again… Lent begins in a little more than two weeks.

I tried this fish dish last Wednesday, the sauce was real tasty:

Mackerel Nicoise
(Modified version of this recipe)

Ingredients

1 fresh mackerel 2 - 3 lb
2 tbsp (30 ml) olive oil
1 large onion, finely chopped
6 garlic clove, crushed
6 oz medium-dry white wine
1 small can tomato paste
pinch of powdered saffron
salt and pepper
1 14 oz can diced no salt tomatoes

for the garnish
parsley sprigs
6 chopped black olives

Directions
Rinse mackerel inside and out and dry well, set aside. In a large covered saute pan, saute onion and garlic in olive oil till translucent. While onion sautes, combine in blender one can tomato paste, broth and white wine. Set mackerel on top of onions and garlic, then pour sauce over the top of the fish. Season with saffron, salt and pepper. Cover the pan and let the fish poach till it flakes easily with a fork. Once fish is done, remove from the pan, set in a baking dish in oven at a low heat to keep it warm while you finish the sauce. Add one can of diced tomatoes to the saute pan and cook for about ten minutes to reduce the liquid and thicken the sauce.
To serve, portion out the mackerel onto plates (this is a boney fish, try to remove as many bones as you can before serving), cover with the chunky tomato sauce, sprinkle with parsley and chopped olives.

Number of Servings: 6
 
Ya know, these threads always crack me up. I’m not sure I consider shrimp and salmon to be very penitential! LOL

But I’m taking notes anyway! 😉
 
1 pkg Ramen Noodle soup

1 envelope tuna.

Prepare noodles per package directions. Drain. Add envelope of tuna. Mix. Enjoy.
 
With Lent being less than a month away I thought it would be a good time to revive this thread. It’s been just over a year since the last post so, not much new was added last Lent 😦
 
beabree.com/2006-03/kellogs-special-k-cottage-cheese-loaf-sda-style/

Highly recommended!! It really does taste like a meatloaf…I know, I know, but try it. I have been using this recipe (or one of the variants in the replies to the post) for several months now, and the last time I made a meatloaf, I was surprised at how much grease was in the pan, etc…
The color is lighter than beef, more like my friend’s turkey loaf looks. (I can’t say anything about taste; I am allergic to turkey–can’t even handle the stuff any more). But really, this is a wonderful meatless meal.
If you are OK with the beef flavoring, the easy way to make this is with a packet of Lipton dehydrated onion soup. But I have never found a bad recipe for what I call 😃 “Meatless Loaf”.👍 👍
It is also very inexpensive to make!!
 
Status
Not open for further replies.
Back
Top