Share recipes and cookbooks for Lent
#11
I have not gotten around to looking up some of the good Lenten recipies I have from an Orthodox cookbook, but as I was in a rush last night to throw something together for lunch today and tomorrow (Sat. and Sun.) for the working weekend my improvision from what was available in the cupboard was rather tastey IMHO:

1-1/2 cups lentils
5 cups water
I 14.5 oz can diced tomatoes (Safeway Kitchens Italian Style)
1/3 lb. Chiocciole pasta (sorta like "sea shells" but bigger)
1 onion chopped up

I put the lentils, water, tomatoes, onion in the crock pot over night on high, with Worchestershire sauce, 3 bay leaves, cumin, minced garlic, salt, pepper.

I cooked the pasta on the side "al dente".  I will not add this to the soup until the morrow (otherwise it gets all mushy).  I would normally dress it with butter or olive oil so it wouldn't be all "stickey".  It being Lent and all I dressed the pasta with some liquid stock from the soup before putting it in a sealed container in the fridge for the night.  That worked well.

In the morning I combined the pasta with the soup and there was my lunch to take to work!

For this kind of soup I would typically add some chopped up celery but was not in the mood to go to the store for that.  It was still good though.

I have another lenten soup I'm making for the parish soup supper after Stations this Wed. that I'lll post later (pasta and clams ~ no dairy).
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#12
Lobster Thermador
Recipe Courtesy of Emeril Lagasse

[Image: Lobster%20Thermidor.jpg?__SQUARESPACE_CA...9210494059]

http://www.foodnetwork.com/recipes/emeri...index.html

Prep Time:10 min
Inactive Prep Time: --
Cook Time:1 hr 0 min
Serves: 2 servings

Ingredients
1 whole lobster, about 2 to 2 1/2 pounds
2 lemons, halved
1 onion, quartered
1 bouquet garni
1/4 cup butter
1/4 cup flour
2 tablespoons minced shallots
1/4 cup white wine
2 cups milk
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
1/2 cup plus 1 tablespoon grated Parmesan cheese
6 ounces bacon
1 cup julienned onions
1/2 pound haricot vert, blanched
Salt and pepper
1 teaspoon chopped garlic
2 teaspoons finely chopped parsley

Directions
Preheat the oven to 375 degrees F. Bring a pot of salted water containing the lemons, quartered onion and bouquet garni to a boil. Add the lobster to the boiling water and cook for 8 to 12 minutes. Remove the lobster from the water and place in a bowl of ice water. This will stop the cooking process of the lobster. In a sauce pan, melt the butter. Stir in the flour and cook for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30 seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce coats the back of a spoon. This sauce will be thicker than a normal Bechamel because it will be used as a filling. Season the sauce with salt and pepper. Remove the sauce from the stove and stir in the mustard and tarragon. Remove the lobster from the water and split the lobster in half. Remove the tail meat from the shells and with the back of a knife, gently crack the claws.
Dice the tail meat and fold in the Bechamel sauce. Stir in 1/2 cup of the cheese and reseason if necessary.

Divide the mixture and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster. Place the filled lobster on a baking sheet and place in the oven. Bake for about 8 to 10 minutes or until the top is golden brown. In a hot saute pan, add the bacon and render until crispy, about 8 to 10 minutes. Add the onions and saute for 2 minutes. Add the beans and continue to saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Remove the beans from the heat. To assemble, divide the bean mixture between two plates. Lay the lobster halves on top of the beans. Garnish with parsley.

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#13
Of course, ixnay on the aconbay.
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#14
The Catholic Cookbook (1965) by William I. Kaufman 50 recipes in the Lent section and another 20 in the Days of Fast and Abstinence section a good half of these recipes look like some serious penance is involved.
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#15
(02-05-2013, 07:31 PM)salus Wrote: Any easy fish soup recipes besides opening up a Campbells Clam Chowder?
In one pan stirfry catfish in butter with cayenne pepper (to taste)
In the next pot cook up some grits.

When grits and catfish are done mix ingredients together. Add butter (to taste)
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
:) :) :) 
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#16
(03-04-2013, 04:15 AM)Poche Wrote:
(02-05-2013, 07:31 PM)salus Wrote: Any easy fish soup recipes besides opening up a Campbells Clam Chowder?
In one pan stirfry catfish in butter with cayenne pepper (to taste)
In the next pot cook up some grits.

When grits and catfish are done mix ingredients together. Add butter (to taste)
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
:) :) :) 
Another alternative is to substitute shrimp for catfish.
mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

:) :) :)
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#17
(02-06-2013, 03:47 PM)AntoniusMaximus Wrote: I am interested in finding oil-free recipes as well, I am looking to do my fasting akin to the Eastern practice this year, and while it is easy to give up meats and fish and dairy. 

Lentil soup.

Ingrediants:  one bag of lentils.  Two onions, chopped.  Several tomatoes, chopped.  Two or three potatoes, cubed.  Two cloves garlic, or to taste.  Salt.  Six cups water, less or more depending on desired thickness.  A little curry powder.

Flavor with red wine vinegar, or yogurt.  But if you're Greek, dairy is out. 

Modiefied:  Forgot the spuds. 
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#18
I made creamed salmon on toast last night - very good.  It's just a basic white sauce with a can of salmon added.
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#19
(03-05-2013, 12:43 AM)Warrenton Wrote:
(02-06-2013, 03:47 PM)AntoniusMaximus Wrote: I am interested in finding oil-free recipes as well, I am looking to do my fasting akin to the Eastern practice this year, and while it is easy to give up meats and fish and dairy. 

Lentil soup.

Ingrediants:  one bag of lentils.  Two onions, chopped.  Several tomatoes, chopped.  Two or three potatoes, cubed.  Two cloves garlic, or to taste.  Salt.  Six cups water, less or more depending on desired thickness.  A little curry powder.

Flavor with red wine vinegar, or yogurt.  But if you're Greek, dairy is out. 

Modiefied:  Forgot the spuds. 

Besides Lentil soups which I make with some frequency.
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#20
(03-05-2013, 01:25 PM)AntoniusMaximus Wrote:
(03-05-2013, 12:43 AM)Warrenton Wrote:
(02-06-2013, 03:47 PM)AntoniusMaximus Wrote: I am interested in finding oil-free recipes as well, I am looking to do my fasting akin to the Eastern practice this year, and while it is easy to give up meats and fish and dairy. 

Lentil soup.

Ingrediants:  one bag of lentils.  Two onions, chopped.  Several tomatoes, chopped.  Two or three potatoes, cubed.  Two cloves garlic, or to taste.  Salt.  Six cups water, less or more depending on desired thickness.  A little curry powder.

Flavor with red wine vinegar, or yogurt.  But if you're Greek, dairy is out. 

Modiefied:  Forgot the spuds. 

Besides Lentil soups which I make with some frequency.

Sorry!  :blush:
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