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Dec 29th, 2019
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Joined: Feb 2002
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Had a great Lenten dessert too!
Try this fresh semi ripe pears poached,(Peeled)
in a sauce pan boil down some maple syrup with the juice about (2 teaspoons) of fresh ginger.
pour over the pears and add crushed walnuts.
Decorate with a fresh sprig of mint,
Voila!
Stephanos I
PS real good outside of Lent with a scoup of haggendaz vanilla ice cream. Yum.
Last edited by Stephanos I; 03/14/11 07:39 PM.
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Joined: Jan 2003
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Dear Father Stephen,
That sounds great! My mother sometimes makes poached pears, and I will tell her about the maple syrup. Walnuts and maple syrup are a great pair indeed!
I used to dislike it, but Cool Whip is a good fasting replacement for ice cream and/or real whipped cream on any Lenten desserts.
In Christ,
Alice
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Joined: Jan 2003
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We had this for dinner last night, served over cous-cous. It was a hit with everyone. Even the very picky 7 year old liked it when she finally tried it, under threat of hunger. She didn't admit to liking it, of course, but she at it all without complaining.
Vegetable and Chickpea Stew
1 tablespoon olive oil
3 shallots, chipped,
1 large carrot, chopped
1 small yellow or red bell pepper, seeded and chopped
1 garlic clove, minced
1 teaspoon peeled and minced fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon turmeric
8 ounces green beans, trimmed and cut into 1 inch pieces
1 1/2 cups cooked garbanzo beans, or 1 can, drained and rinsed
1 can diced tomatoes
1 1/2 cups vegetable stock
1 tablespoon lemon juice
salt and pepper to taste
1/2 cup frozen peas
1/2 cup mixed dried fruit
1/4 cup green olives, drained, halved and pitted
1 tablespoon minced fresh parsley leaves
1. In a large skilled, heat the oil over medium heat. Add the shallots, carrot, bell pepper, and garlic. Cover, and cook until softened, about 5 minutes. Add the ginger, cinnamon, cumin, paprika, and turmeric and cook, stirring, for 30 seconds to bring out the flavors.
2. Transfer the mixture to a 4-6 quart slow cooker. Add the green beans, chickpeas, tomatoes, stock, and lemon juice and season with salt and pepper. Cover and cook on low for 6 to 8 hours.
3. About 20 minutes before serving, add the peas and dried fruit.
4. When ready to serve, stir in the olives and sprinkle with the parsley. Taste to adjust the seasonings and serve hot I have made and eaten variants of this recipe and it is very good. (These are the types of vegetarian stews that are made in Greece, and can be found at any local taverna any time of the year and vary according to when the ingredients are in season...is it any wonder that the Mediterranean diets are considered the healthiest!)
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Joined: Jan 2003
Posts: 10,994 Likes: 10
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I don't remember which thread he posted it on, but last night I made one of Bob/Theophan's quick and easy recipes, and my husband loved it...
I was at a particularly nice supermarket and saw these wonderful 'flat breads' which were for wraps, (and had only 130 calories to boot)...So I bought them and remembered the sauteed veggie and hummus wrap that Bob told us about. I then bought a yellow and green zucchini to add to the veggie mix.
At home, in a large non-stick frying pan well coated with Olive Oil spray, and a tablespoon of olive oil, I sauteed: a large onion, some garlic, the sliced zucchinis, and some peppers I had in the fridge. I sauteed them until the onions were nice and caramelized...Added a generous layer of hummus to the breads, then the veggies, rolled it up, and voila! Very tasty and as my husband said 'suprisingly satisfying'. (Then hummus adds protein to the carb, and lots of cooked veggies are always satisfying)
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Joined: Apr 2009
Posts: 1,522 Likes: 24
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I am shamelessly promoting a product: Hunt's finely diced tomatoes with oregano and rosemary.
I've made many slow cooker pots of lentil soup during the fasting seasons but none as good as the one simmered today.
The extra spices in the canned tomatoes blended beautifully with the black pepper, bay leaves, paprika, and garlic specified in the recipe.
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