RECIPES FOR LENT~PLEASE SHARE YOURS! :)

[Dawn Marie]

With Lent already right around the corner I thought it would be nice to share some of our Lenten Recipes.  Catherine sent me this grand cookbook for my birthday (thank you Cath :) and I made a white bean squash soup today (meatless Friday) and it was just wonderful!  So to start the ball rollin I'm going to post that recipe here.

 

 

 

WHITE BEAN AND SQUASH STEW

 

You will need:

 

1 tbsp extra virgin olive oil

 

2 cups of chopped onions

 

6 cloves of garlic (minced)

 

1 tbsp of sweet paprika

 

2-14 ounce cans of broth (veg.)

 

3 cups 1 inch cubed peeled and seeded butternut squash

 

1-14 ounce can of diced tomatoes undrained

 

1 tbsp chopped fresh rosemary

 

1-19 ounce can of cannellini beans (white kidney beans) rinsed and drained

 

2 tbsp of copped fresh flat parsley

 

1 tbsp chopped fresh thyme

 

1tbsp kosher salt

 

1 tbsp ground black pepper

 

2 tbsp of shredded Manchego cheese (or whatever is your taste, parm., romano, etc)

 

 

To Prepare:

 

1.  In a lg. saucepan heat oil over medium heat.  Add onion;cook about 5 min or until tender. Add garlic and paprika, cook for two minutes more.  Add broth, squash, undrained tomatoes and rosemary.  Bring to boil; reduce heat.  Cover and simmer about 15 minutes or until squash is tender.

 

2.  Add beans, parsley and Thyme.  Season to taste with kosher salt and pepper.  Simmer uncovered for 10 min more.

 

3.  Sprinkle individual servings with shaved Manchego cheese (or parm, romano etc)

 

 

 

 

 

 

 

 

 

[Mary Ellen]

This is great! I love to cook and as result have many recipes I will share...soon.

[Birgitta]

Neat!. I have a really old Catholic recipe book for feastdays and holidays. I will get it out this week, if I can find it...

[Mary Ellen]

That sounds good Rebecca. I am looking forward to trying those recipes.

[Mary Ellen]

I am going to try both these recipes. I have squash in the freezer I have to use up and the soup sounds delicious and nutritious too!

[Gloria]

Created By: StarKist

 

Classic Tuna Melt Sandwiches

Prep Time:

10 minutes

Cook Time:

5 minutes

Servings:

4

RECIPE

Ingredients

• 1 pouch (6.4 oz.) or 2 pouches (2.6 oz.) or 2 cans (5 oz.) StarKist® Chunk Light or Albacore Tuna (if using cans, chunked and drained)
• 2 tbsp. chopped onions
• ½ cup mayonnaise
• 1 – ½ tbsp. finely chopped celery or pickle relish
• 8 slices bread, toasted
• 4 slices cheese

Directions

1. In a medium bowl, combine tuna, mayonnaise, onion and celery; mix well.
2. Top 4 of the slices of bread with 1 slice cheese each.  Spread tuna mixture over cheese slices and top with remaining bread slices.
3. Spread each sandwich with additional mayonnaise; place in skillet.  Cook on medium heat until lightly browned on both sides.

Tips

Cucumber and carrot may be substituted for onion and celery.

[Gloria]

 

TUNA  LASAGNA

Ingredients

1 pouch (11 oz.) StarKist® Chunk Light Tuna in Water

1 tsp. dry basil

1 tsp. dry oregano

1 clove garlic, minced

4 cups Ricotta cheese (low fat if desired)

1-1/2 cups mozzarella cheese, divided

2 eggs

½ cup parmesan cheese

1 jar (24 oz.) pasta sauce

12 lasagna noodles

Directions

1. Preheat oven to 350 °F. Mix tuna with basil, oregano and garlic.
2. Mix ricotta cheese, 1 cup mozzarella cheese, eggs and parmesan cheese and blend well.
3. Cook lasagna noodles 3 at a time.
4. Place 1 cup sauce in bottom of 13 x 9 pan.  Place 3 lasagna noodles on top of sauce.  Top with 1/3 cheese mixture.  Top cheese with ½ tuna.
5. Place 3 more noodles on top of tuna.  Top with 1/3 cheese.
6. Place 3 more noodles on top of cheese.  Top with remaining cheese and tuna.
7. Top with the last noodles and remaining pasta sauce.
8. Cover with foil and bake in preheated oven for 30 minutes.  Remove foil and cover with remaining ½ cup cheese and bake 10 minutes more.

 

[Cathleen]

My sister-in-law used to make a really delicious veggie lasagne.  I will have to look for the recipe.

We live on pyrohy here (or "pierogie" or "pirogy or however you spell it) -- those simply wonderful little pockets of dough, potato and cheese.  But I don't have a simple recipe for them, and my kids eat them faster than I can make them.  In the meantime, we are very fortunate to  have several Ukrainian "grandmothers" who keep us well-supplied!  :-D

[Cathleen]

PYROHY (aka Pierogie)

 

4 cups flour

1 tsp salt

1 egg

about 1 cup water

 

Sift flour with salt.  Stir in egg and knead well by hand, adding water until dough is smooth, flexible and doesn't stick to your hand.  Roll out dough about 1/4 - 1/8 in. thick and cut into circles about 3-4 inches wide.  Put filling of your choice (about 1 tbsp or so) on half of the dough circle and fold over into a half circle.  Pinch edges shut.  Drop into boiling water and cook until the water begins to boil again and the pyrohy start to float.  Remove at once with slotted spoon, and serve with melted butter.....or with onions sauteed in butter. 

If the pyrohy "burst" just try, try again!  Really, pyrohy dough is just rich noodle dough.  Try not to "over-roll" the dough or make it too thick....that is when they can get too chewy. 

 

Potato-cheese filling

Peel potatoes and cook in boiling water until soft (like mashed potatoes).  Put through a sieve or ricer.  Add shredded cheddar cheese, and salt -n-pepper to taste.  Also add in some onion fried in butter.  I have "cheated" before and added onion powder, but it is not quite the same.

 

There are also cabbage and mushroom fillings for pyrohy.  Some "old country" folks also use fruit fillings.  But I don't have good recipes for those.  I do know that they use a combination of sauerkraut ("fresh" - from a bag is better than canned) and cooked (steamed) cabbage, finely chopped.  But you have to squeeze a lot of the moisture out of the cabbage or the pyrohy get too "wet."  My gang are not fans of the cabbage ones, so I just get any I want from my Ukrainian "babas."

 

Good luck!  It is really more a matter of practice, and takes a bit of time.  But it can be fun, esp if you have willing helpers.

[Dawn Marie]

For the sake of copyrights I can only post the link to this recipe.  It looks really good and is ridiculously easy to make. 

Spinach and Potato Frittata

Another good one...

Cornflake-Crusted Snapper