www.byzcath.org Forums General Discussions Town Hall Food - Recipes Recipes for Lent

I need help coming up with some different recipes for Lent. If you have any favorite recipes to share for Lent, please post them here.

Thank you,

Michael

Michael,

How good of you to respond to the Administrator's suggestion

I'll offer the final edited version of a Vegetarian Chili recipe that was the product of a deranged collaboration between Bob/Theophan and myself last year at Lent:

TWO GUYS VEGETARIAN CHILI
(aka Swedish-Irish Chili)

Ingredients

• 1 16 oz. can of red (kidney) beans
• 1 16 oz. can of black beans
• 1 16 oz. can of light red beans
• 1 16 oz. can of chili (pinto) beans
• 1 16 oz. can of white Navy beans
• 1 16 oz. can of vegetarian Boston Baked Beans (see Comments)
• 1 16 oz. can of chickpeas (see Comments)
• 1 16 oz. can of niblet corn
• 2 to 3 tsp chili powder
• 2 to 3 cans of chopped, diced, or stewed tomatoes (see Comments)
• 1 small can of chopped or sliced mushrooms, or 1 half cup fresh chopped or sliced mushrooms
• 1 large or 2 medium Spanish onions (see Comments)
• 2 stalks of fresh celery
• 1 green pepper (see Comments)
• 1 orange pepper
• 1 purple pepper
• 1 yellow pepper
• 1 red pepper
• 2 6 oz. cans of tomato paste
• 1 tbspn finely granulated brown sugar
• Garlic powder or roasted garlic cloves � to taste
• Horseradish - to taste
• 1/2 tsp Oregano
• 1/2 tsp Cilantro
• 1/2 tsp Cumin
• Salt and pepper - to taste (see Comments)
• Water, as needed, for thinning
• Corn flour, as needed, for thickening

Directions

• Drain and discard liquid from cans of beans, corn, tomatoes, and mushrooms.
• Combine beans, niblet corn, chili powder, tomatoes, and tomato paste in 8-quart stockpot and simmer on low heat.
• Coarsely chop onions, peppers, mushrooms (if using fresh mushrooms which aren't already sliced) and garlic (if using fresh garlic cloves).
• Slice celery stalks length-wise, then either dice or chop into bite-size pieces.
• If using garlic cloves, roast the chopped cloves in non-stick frying pan.
• Add salt, pepper, cumin, cilantro, oregano, horseradish, brown sugar, and roasted garlic or garlic powder to pot.
• Soften celery, mushrooms, onion, and peppers in non-stick frying pan using water rather than oil to help the process.
• Add celery, mushrooms, onions, and peppers to pot, bring to boil, and return heat to simmer.
• Cook until broth is thick. Broth may be:
  </font><ul type="square">
• Thinned by addition of water, adding small amounts until desired consistency is achieved, or
• Thickened by addition of corn flour, adding small amounts until desired consistency is achieved

[*]Adjust seasoning � salt and pepper (and more garlic powder) � prior to serving.</ul><font size="2" face="verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif">Serving

• There is a school of thought that suggests that chili's taste benefits from resting overnight in the refrigerator and being reheated the next day, rather than serving it on the day it is made.
• Serve alone or, if preferred, with:
  </font><ul type="square">
• Corn chips;
• Tortillas;
• Pita bread;
• Corn bread;
• Oyster or Saltine crackers;
• Chunks of crusty bread; or,
• Topped with chopped onions.

[*]For variety, can be served over:

• <font size="2" face="verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif">Mashed potatoes;
• Pasta; or,
• Rice.

</font></li>
[*]After serving, divide remainder into quart containers and freeze.</ul><font size="2" face="verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif">
Comments

• Traditional canned Boston (or New England style) Baked Beans includes a piece of salt pork for taste, so it is important to look for the vegetarian variety.
• Use of chickpeas/fava beans - optional, as one believes they have no valid use in this life, except to make hummous and another postulates that their inclusion in the basic recipe was an attempt to hide something that no one would eat otherwise .
• Use of only green versus colored peppers - one's wife has been known to point out that there are no taste distinctions, only cost differences, among the various colored peppers - however, some of us enjoy the visual diversity that they lend to a dish .
• Choice between chopped, diced, or stewed tomatoes is a matter of personal preference.
• Those familiar with cooking with leeks, ramps (wild leeks), or shallots may want to consider substituting any of them for onions, for taste and texture (leeks and ramps are crunchy) variety.
• Freshly squeezed juice of a lemon or lime makes a healthy substitute for salt.
• Addition of crushed red pepper, Tabasco Sauce, chili or Jalapeno peppers will add to the spiciness .

Enjoy.

Many years,

Neil

Looks like a good recipe that I will try. I'll leave out the mushrooms. As an Eastern Catholic, I am used to being treated like a mushroom by some Latins, but am not willing to eat them.

This is NOT a Lenten recipe, but certainly would make a great way to close out the days prior to Lent or to celebrate after Pascha. I was gifted this recipe by our Bulgarian brother, AntonI, last year as a reward for finding him some info on the development of Old Bulgarian. I've tried the recipe and it is delicious

Anton's Death By Chocolate Cake

Ingredients

• FOR THE CAKE
  </font><ul type="square">
• 125 g (4 oz) butter
• 225 g (8 oz) dark soft brown sugar
• 2 eggs
• 142 ml (1/4 pint) soured cream
• 175 g (6 oz) plain flour
• 5 ml (1 tsp) baking powder
• 2.5 ml bicarbonate of soda
• 50 g (2 oz) Cadbury Bournville cocoa

[*]FOR THE FILLING

• <font size="2" face="verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif">40 ml (2 Tbs) Cadbury Bournville cocoa
• 125 g (4 oz) butter
• 150 g (5 oz) icing sugar, sieved
• Vanilla essence

</font></li>
[*]FOR THE FROSTING

• <font size="2" face="verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif">200 g bar of Cadbury Bournville chocolate
• 40 ml (2 Tbs) Cadbury Bournville cocoa
• 142 ml (1/4 pint) double cream

</font></li>
[*]FOR THE PLEASURE OF IT ALL

• <font size="2" face="verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif">Whipped Cream, and/or
• Ice Cream

</font></li></ul><font size="2" face="verdana, geneva, lucida, 'lucida grande', arial, helvetica, sans-serif">
Comments
Your favorite chocolate/cocoa can be substituted for the Cadbury products listed above.

Directions

• Prepare two 20 cm (8-inch), shallow cake tins, greased and base-lined

Cake

• cream together the butter and sugar until the mixture is light in colour and texture.
• Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage).
• Sieve together the dry ingredients and fold them into the mixture.
• Divide the mixture equally between the tins.
• Bake at Gas Mark 5/190�C:/375�F for 30 � 35 minutes, until cooked.
• Turn out on to a wire tray to cool.

Filling

• Mix the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool.
• Beat together the butter, sieved icing sugar and essence, until light and fluffy.
• Beat in the cocoa.
• Slice the cake in half and then sandwich the halves together with the filling.

Frosting

• Melt the chocolate carefully.
• Make the cocoa into a paste with water as before and mix with the chocolate.
• Slowly whisk the cream into the chocolate until smooth and thickened.
• Spread the frosting evenly over the cake with a palette knife.

Serving

• Serve in slices, with whipped cream or ice-cream.
• If you have made the cake in advance, warm each slice in a microwave or oven.
• It can also be served cold (but is definitely more interesting hot, with the contrast of ice cream.)

Free Advice from Anton

"USE LOTS OF WHIPPED CREAM."

Many years,

Neil

Again, not a Lenten recipe, but one for lobster lovers to put away for use after Pascha, courtesy of our brother, Incognitus.

Incognitus' Lobster Thermidor

Single serving:

Cook 1 1/4 - 1 1/2 pound lobster (boil or steam as usual) for about 10 minutes. Remove from water and cut in half lengthwise.

Remove the lobster meat from claws and tail, heat slightly in butter.

Add 1 teaspoon Dijon mustard, a generous splash of white wine and an equal measure of cream.

Bring to a boil and simmer gently.

Add a splash of brandy and flame.

Remove lobster meat from the sauce; arrange the meat in the shells (which should have been cleaned and arranged nicely on baking dish or baking tray).

Reduce the sauce if necessary.

Pour the sauce over the lobster meat.

Top with grated reggiano, grated parmesan or grated reggatto.

Glaze under grill; serve immediately.

Many years,

Neil

WOW...the vegetarian Chili looks great!

But you forgot one important ingredient:

A Beano pill.

LOL

SPDundas
Deaf Byzantine

Neil:

I thought we decided that we could heave the chick peas if we put in the white Navy beans? They were just there for the color contrast.

My son puts a 12 oz can of beer in during non-Lenten times like Super Bowl Sunday.

BOB

My Italian mother-in-law's Friday and Lenten dish:

Pasta Faggoli

1 can of white Navy beans
1/4 cup of water
celery (include the leafy tops)
garlic
2 tbsp oil
salt and pepper

Combine all ingredients, including the liquid from the beans, heat to almost a boil, and simmer for 20 minutes.

Cook one pound of Angel Hair or other spaghetti that has been broken into four inch pieces. Drain the water when spaghetti is cooked, but do not drain completely--some of the starchy water is needed so that the end product will not be too sticky.

Fold into beans and toss together.

Serve with a heavy bread.

Note: some people like to add some hot peppers to give this very bland dish some zing. You might also try red pepper flakes--those usually served with spaghetti.

BOB

Another of my mother-in-law's favorites:

Poor Man's Lobster

In a six to eight quart pan, fill about two thirds full of water. Add I Tbsp each of sugar and vinegar. Bring to a boil.

Add your favorite white fish--cod, haddock, etc.

Boil for 20 minutes or until flaky. Serve.

Note: It doesn't matter if the fish is frozen. Put it in frozen and it may take another five minutes.

BOB

Bob,

I do believe your recollection is correct and seeing as I firmly believe that chickpeas were intended only for hummus, let's do it

Folks,

My fellow chili-afficianado and partner in recipe testing, Bob, pm'ed me (either so as not to publicly embarress me or because he thought I had discovered some new cooking secret ) to call attention to an issue in the chili recipe. As I posted it above, he was concerned that draining off all liquids from the canned ingredients would result in the beans, etc. sticking to the pan. He's right :rolleyes: . Actually, last time I made the chili, I used the liquid from the canned tomatoes. The liquid in the mushroom can was negligible (and I was put off by the murky appearance of the liquids in the cans of beans and corn), so I supplemented with small amounts of water, as needed.

Sorry about that. Thanks, Bob .

Many years,

Neil

Neil:

In the interests of our wives and families not exiling us from our respective kitchens, I figured we should stick together and watch each other's backs!

BOB

Neil and Bob,

Thank you for posting these wonderful recipes. With your permission, I would like to create an extra page on our Parish website and list these recipes for all to share (with appropriate credit given to the contributor, of course) .

I know how frustrated I get eating the same veggies and rice or veggies and pasta on Wednesdays, Fridays, and all fast periods.

To everyone else, please post some of your favorite Lent recipes for everyone to share. I am sure that I am not the only one that needs some more help in the kitchen.

Thank you again.

Michael (a sinner)

Michael:

One of my relatives had a neighbor who made a spaghetti sauce--red sauce--without meat during Lent and added a couple cans of tuna. Serve over your favorite pasta.

Now I can almost hear the groans, but they say it tastes like chicken.

Did you ever try some of the Mexican dishes that feature beans rather than meat? There are lots of variations there.

One dish that I used to eat during some early periods of my life when hunger was large and the budget was small was vegetarian beans served over steamed rice. Salad on the side. Not the most elegant meal, but it reminds me that there are people who would love to have even this modest fare.

While I think about it, a friend of mine makes a hearty vegetable soup with two quarts of V-8 juice as a base, a couple bags of frozen vegetables, and Soup Starter. Simmer for awhile. She says it's not rocket science, but it sure tastes good. Try the spicy version of V-8, too, for a change.

BOB

Chickenless Risotto [ for 2 folk ]

about 75grm of Arborio Rice per person

chopped onion [ a red one adds colour to it ]

bunch of spring onions [ syboes/ salad onions ?? ] trimmed leaving some of the green stalks and chopped into pieces about half an inch long

clove or two of garlic [ depends on you]
assortment of brightly coloured veggies - mushrooms peppers , tomatoes, green [Haricot] beans sweetcorn if you wish.[ chop things like peppers , haricot beans etc]

about 3/4 pint of boiling strong vegetable stock

wee bit of oil [vegetable/grapeseed etc ] if you are allowed it for cooking - otherwise whatever you can use.

Into a large pan put the onions and garlic and fry off till transparent

add rice and continue till that is transparent

now add boiling stock - about a ladleful - bring to simmer stir, and wait till it is absorbed and then repeat with more - and simmer till absorbed.

Continue like this till rice almost cooked - it should be 'al dente' then chuck in all the chopped veggies .

Serve when very hot

At non fast times - cook in good oil or butter , then add a glass of dry white wine before adding chicken stock . Add previously cooked wee strips of chicken then the veggies once the rice is almost ready. To add that wee extra - try adding a few [ not many ] drops of Truffle oil [ mine is in grapeseed oil - wonderful] and just before serving add a tablespoon of double cream [ thick cream ] and then at the table serve with parmesan cheese

Michael,

Have at it (although this will probably take away from sales of the cookbook that Bob and I were planning to publish :p . Oh well, we'll just put our energies into publishing a Typikon instead .).

Bob also related to me his experience (suggested by his son, as I recollect) that V-8 juice works well to meet the liquid needs of the chili recipe. I concur and suspect that using one of the spiced versions of V-8 would add extra zing for those (like me ) who feel compelled to saute their tonsils .

Many years,

Neil