On days of strict fasting (most Wednesdays and Fridays throughout the year, most weekdays during Great Lent, and many weekdays during the other three major fasts), Orthodox fasting practice is to abstain from meat, animal products (milk, cheese, butter, eggs, etc.), fish, olive oil and wine (all alchoholic drinks). On more moderate fast days, wine and olive oil are added, and on some days fish is added as well. The calendar shows for each day of the year whether it is a non-fasting day, a day of strict fasting, a wine and oil day or a fish, wine and oil day.
Keep carrot sticks and other veggies ready to eat in a container in the fridge
Peanut butter on graham crackers is a good sweet snack.
Try almonds or cashews inside pitted dates rolled in coconut.
Pizza Hut will happily make Veggie Lovers Pizzas without the cheese if you ask. They're quite good.
You can sauté in a small amount of vegetable broth and water instead of oil.
Canned Garbanzo Beans (Chick Peas) make a quick and flavorful meat/cheese substiute in many dishes. Just open the can and dump them in.
1 cup sesame oil (Tahini)
4 Tbsp
water
juice of 3 lemons
1 clove garlic, crushed
1/2 tsp salt
2 Tbsp chopped parsley
Stir sesame oil in can. Pour 1 cup
into large bowl. Add cold water and stir. You'll notice the water
thickens the paste and lemon juice thins it. Add lemon juice and stir
into a smooth sauce. Mash garlic with salt and mix with sauce.
Garnish with parsley. This is an excellent fish and meat dressing;
use also with cauliflower, eggplant and salads. Serves 6
Tahini with Lemon
1 cup chick
peas
1/2 tsp baking soda
1 Tbsp olive oil or substitute veg.
oil
1/2 tsp salt
3 Tbsp pomegranate seeds
3 Tbsp chopped
parsley
Soak chick peas with baking soda in water overnight.
Following day drain off water. Place peas in kettle, add water to
cover, and cook until well done, about 1 hour. (Soaking is
unnecessary if you use canned chick peas). Place chick peas in large
bowl, add Tahini with Lemon and salt. Mix well. Place in a flat dish.
Make several dents in mixture and spoon olive oil into the dents.
Garnish with parsley and pomegranate seeds. Serves 4
1 medium eggplant, dark skinned
2
cloves garlic
salt to taste
3 Tbsp sesame oil
juice of 2
lemons
2 Tbsp water
2 Tbsp pine nuts
2 Tbsp pomegranate
seeds
2 Tbsp chopped parsley
Broil eggplant with skin on,
turning it frequently. Remove skin under cold water and mash
eggplant. Pound the garlic with salt, add sesame oil, lemon juice,
and water. Then mix with eggplant and salt. Spread on a platter and
garnish with pine nuts, pomegranate seeds, and parsley. Serves 4
I generally make a lot of this and put into the freezer. It’s
easiest to make this with a food processor.
Ingredients (approximate):
2 fresh lemons or 2-4 Tbsp bottled lemon juice
3 C tahini
(sesame butter)
4 tins chickpeas
2 C parsley, finely minced.
1/2 onion, minced
1/2 tsp cumin, cayenne
3 cloves minced garlic
Salt, black pepper to taste
Find a big bowl in which to mix ingredients. Drain cans of chickpeas and grind them up two can at a time in food processor. Decant into mixing bowl.
Grind up onion and parsley and add to garbanzo beans. Add lemon, salt and spices. Mix together thoroughly. Add tahini and if the mix is too stiff or too spicey add some water.
Spoon into every available container in the house. Mark Pearson
1/ 2 tsp horseradish
4 drops Tabasco
1 Tbsp chopped celery
3/4 cup tomato ketchup
juice of 1 lemon
2 tsp Worcestershire sauce
salt and pepper to taste
Combine all ingredients and mix thoroughly. Place in
refrigerator jar and chill. Just before serving, place small green
piece of lettuce leaf in cocktail glass and arrange shrimp. Pour
sauce over shrimp and garnish with parsley. Yield: sauce for 4 shrimp
cups.
2 cans(16 ounces each) chick peas
1/2 C cilantro leaves(optional) , finely chopped
1 C finely
chopped parsley, or more
2 or 3 scallions(green onions), cut in large pieces
1 clove
garlic
1 to 2 Tbsp tahini(optional)
4 to 6 Tbsp lemon or lime juice
salt and pepper
Place drained chick peas in bowl of food
processor. Add parsley and cilantro, scallions, garlic and tahini if
using. Process until the mixture is smooth, adding lemon juice as you
go. Season to taste with salt and pepper. Makes a good sandwich
filling in pita bread with sliced vegetables.
1/2 C chunky peanut butter
1 Tbsp honey
1/4 C hot water
1/4 C chopped green onions (or to taste)
2 Tbsp soy sauce
1/4 tsp pepper
2 Tbsp white vinegar
few drops hot chili oil (optional)
Thin peanut butter with
hot water, mix in remaining ingredients. Can be made thinner and used
as a salad dressing. Marge McLarnan
Soak 1/2 C bulgar wheat in fridge for 1 hour and drain.
Mix soaked and drained bulgar with 3/4 C finely chopped onion, 1 tsp salt, 1/4 tsp pepper, dash each of cinnamon, allspice and nutmeg.
Place bulgar in large bowl and layer (not mix) 2 cups chopped tomatoes, 4 cups chopped parsley and top with 1-2 Tbsp dried mint (3-4 Tbsp fresh mint.)
Cover in airtight container and refrigerate overnight.
Before serving, toss with 1/4 C lemon juice, and 1/4 C veg.
or olive oil.
Patti Peterson
1 cup cracked wheat, fine
1 bunch green onions
2 large bunches parsley
1/2 bunch mint
4 large tomatoes
juice of 4 lemons
1/2 cup olive oil or substitute veg. oil
salt and pepper to taste
Soak wheat in water a few minutes.
Squeeze dry by pressing between palms. Chop onions, parsley, mint
leaves, and tomatoes very fine. Add wheat, lemon juice, olive oil,
salt and pepper. Mix well. Serve with fresh lettuce leaves, grape
leaves, or cabbage leaves used as scoops. Serves 6
The Helferichs
1 tsp baking soda
2 cups dried fava beans
1 onion, chopped
1 clove garlic, chopped
2 tomatoes, quartered
1 tsp mint
2 Tbsp lemon juice
Soak beans overnight in
water with baking soda. Following day rinse; cover with water and
boil for 1 hour. Cool, then add onion, garlic, tomatoes, dried or
fresh mint, and lemon juice. Serves 4
NOTE: Dried fava beans
can be purchased by the pound at Middle Eastern stores. Canned fava
beans are available at your supermarket.
1/2 lb lima beans
1 tsp salt
1 clove garlic, minced
juice of 1 lemon
2 Tbsp olive oil or veg. oil
Boil beans
until tender and drain. Add salt, garlic, lemon juice, and oil to
beans. Mix thoroughly. Serve hot or cold. Serves 3. Note: String
beans may be substituted for limas in this recipe.
The Helferichs
2 loaves Syrian Bread
1/2 bunch green onions
1/2 bunch parsley
1 cucumber
1/2 bunch fresh mint (or 2 Tbsp dried)
1 tsp salt
2 Tbsp fresh thyme (or 2 Tbsp dried)
1/2 tsp pepper
juice of 3 lemons
1/2 cup olive oil or veg. oil
black olives
Break hard
Syrian Bread into bite-size pieces. Cut all vegetables into small
pieces. Mix vegetables with bread in salad bowl. Add salt, pepper,
lemon juice, and oil and mix well. Garnish with black olives. Serves
6
1 lb potatoes
olive oil or veg. oil
juice of 1 lemon
1 onion, chopped
1 tsp cold water
salt and pepper to taste
1 Tbsp chopped parsley olives
2
tomatoes, sliced
1 Tbsp dried mint
Boil potatoes, then peel and cube. Coat
with olive oil. Add lemon juice, onion, water, salt and pepper.
Garnish with parsley, olives, sliced tomatoes, and dried mint. Serves
4
4 tomatoes, sliced
1 medium onion, chopped
olive oil or veg. Oil
1 Tbsp dried mint
1/2 tsp garlic powder
salt and pepper to taste
Place tomatoes and chopped onion
in salad bowl and use just enough oil to coat salad. Sprinkle with
mint. Add garlic powder, salt, and pepper. Toss and serve. Serves 4
have ready:
3/4 C dried beans (kidney, pinto, etc.), cooked
(about 2 cups)
2 C raw brown rice, cooked with salt (about 5 cups)
sauté:
2 cloves garlic
1
large onion
1-2 carrots, chopped
2/3 C parsley, chopped
2-3
tsp dried basil
1 tsp oregano
add:
large can tomatoes, broken up
2 tsp salt
pepper
the
cooked beans and rice
1/2 cup or more grated parmesan cheese is a
good non-Lenten addition
6+ servings<\P>
I got this from Jane Casper - the boss and I love this one but the
kids think it looks gross.
Ingredients:
normal curry stuff:
cumin, corainder, turmeric, curry powder, cayenne
fresh
ginger
salt and pepper
2 fresh medium sized onions
2 cloves
garlic
tin garbanzos
4 medium spuds
big tin of spinach
tin
of crushed tomatoes
This one goes a long way.
Fry the
onions until nicely brown, crush garlic up and add, add curry
ingredients in the proportions you like (I like mine hot), and grind
in the fresh pepper. Mmmmm. Now the hush-hush secret; mix up the
oniony curry stuff, put a cover on the pan and let it ‘sweat’
under a low heat for 5-10 minutes. Once it has absorbed all the
lovely aroma dump it into a big pan and add tomatoes, garbanzos
(drain first) and spinach. Oh - by the way, before you start with the
onions peel the spudatoes and cut them into bit sized pieces and boil
them the British way. This should take about 15 mins. When the spuds
are cooked add them to the big mix, stir strenuously over a meejum
heat and serve in bowls with the usual brocolli and carrots.
Yum.
Mark Pearson
Ingredients:
2 cans Garbanzos (ChickPeas)
3 cloves
garrrlic
1/2 C celery and chopped onion
1/2 tsp ground
cumin
1/2 tsp turmeric
1/4 tsp cayenne
11/2 tsp salt
3
Tbsp tahini
3 Tbsp flour or bread crmubs
Cookin:
Grind
up garbanzos in food processor. Combine with other ingrediments
(double amount of spices). Either: Make into flat Petersons or
patties and bake in’t oven (350 degress) or make small balls and
deep fry. The original recipe called for 2 beaten eggyweggeys but we
cannot do eggs during Lent now can we? You really need the binding
power of eggs to deep fry so during Lent bung em in t’oven.
Consume
in pitta bread with lots of lettuce and tomato.
Mark Pearson
I got this from Jane Casper and it’s great. The kids hate it
of course cos it’s green and yuckky looking but I love
it.
Ingrediments:
Indian Spices: Cumin, Coriander, Curry
powder, ginger, Garam Masala, Turmeric, Cayenne
2 onions
lots
garlic
4 medium spuds, cooked
1 tin spinach
1 tin garbanzo
beans
1 big tin (24 oz) crushed tomatoes
Cookin:
In a big saucepan (“sospan fach” in Welsh) sauté onions and crushed garlic (at least 2 cloves) until nicely brown. Add spices in double the quantity you think you need. Stir into onions, cover, turn down the heat and let them ‘sweat’ for a while. The spices flavour insinuates itself into the onions.
Meanwhile dig out the precooked spuds or hastily put a pot on to boil and cook 4 medium potatoes in small pieces. Open cans of beans (drain), spinach and tomatoes.
Tip canned comestibles into sospan fach and add spuds. Heat and stir adding a wee bit of water if necessary.
Yell to kids to lay table. Sip wine or beer. Give gentle reminder to finish table laying.
Put pots on table and watch noses turn up.
Mark Pearson
4-6 helpings.
This is quick and easy to make and doesn’t
taste bad. The kids complain, but ‘tough beans’ as they
say.
Ingrediments:
1/2 C chopped onion
1/2 C chopped
celery
1 clove of garlic, minced
1 C uncooked bulgar wheat
1
C fresh orange juice with bits in
1 C spring water
1 15 oz can
kidney beans, drained
1/4 lb fresh mushrooms
1/3 cup
raisins
1/4 Cup wheat germ
2 Oranges peeled and
sectioned.
Instructions
In a large skillet (or frying pan
to the plebes) sauté onion, celery and garlic until nicely
brown. Add bulgar and continue to cook with stirring for 5
minutes.
Stir in orange juice and water and bring to the boil. Add
kidney beans, mushrooms, raisins and wheat germ. Reduce the heat and
simmer for 15 - 20 minutes until all the liquid is absorbed.
Garnish
with Orange pieces.
Can stuff tomatoes, peppers or squash with the
cooked mixture. Freezes well for future recycling.
Mark Pearson
2 C brown rice, cooked with salt
1 container tofu (14 oz.),
drained and mashed
6-8 carrots, chopped
2 large onions,
chopped
4-5 sticks celery, in half inch pieces
1 C frozen
peas
1/2 - 1 C raisins
1 C chopped apple
1 tsp salt,
gradually, to taste
coriander, cinnamon, ginger about 1/2 tsp
each, to taste
1/2 C water
1 tsp cornstarch
Cook rice
with 4 C water and 1 tsp salt. Sauté onions and carrots until
tender. Add celery, peas, tofu, raisins. Heat through. Add cooked
rice, water mixed with cornstarch, spices and salt. Stir over low
heat until sauce is thick and everything is well mixed. Spices,
vegetables, etc. can be easily varied. For example: sweet red pepper,
onions , peas and curry powder is a good combination. Also try
substituting a can of chick peas for the tofu. 6-8 servings.
1C minced onion
2 cloves minced garlic (optional)
1 stalk
celery, in 1/2 inch pieces
1/4 C sunflower seeds
2-3 Tbsp olive
oil, or substitute
2 1/2 C cooked brown rice
1-2 tsp dried
mint
juice of one lemon
1/4 C parsley, chopped
salt and
pepper to taste
1 can chick peas, drained, or 1C crumbled feta
cheese
Sauté onion, garlic, celery, and sunflower seeds
in oil. Mix with other ingredients. Serve plain or use to stuff
tomatoes, peppers or eggplant. To stuff eggplant: slice 2 medium
eggplants in half lengthwise. Bake on oiled baking sheet at 350 F for
about 1/2 hour until insides are soft. Scrape out insides with spoon,
leaving shell of skin. Chop insides and mix with Pilaf, repack in
shells and return to oven for 20 - 30 minutes, until heated through.
1 medium onion, chopped
6 T oil
1 large eggplant, cut into
1/2 inch pieces
3 cloves garlic, minced
14.5 oz can tomatoes
6
ounce can tomato paste
2 cups water
1 tsp salt
1/2 tsp
basil
1/4 tsp oregano
1/4 tsp thyme
1/8 tsp cinnamon
2 T
fresh, chopped parsley
1 T honey
3 ounce jar pimiento-stuffed
green olives
In large pot, sauté onion in 2 T oil until
transparent. Remove from pan and add remaining oil; sauté
eggplant w/ garlic until softened. Add onions, tomatoes, tomato
paste, water, seasonings, parsley, honey and olives. Cover &
simmer 40 minutes or until tomatoes and eggplant are well-blended.
Serve over pasta or rice.
4-6 servings Jane and Sergei Casper
1 large eggplant, cubed
3 small red potatoes, cubed
4 large
garlic cloves, minced
2 tsp cumin seeds
1 T vegetable oil
1
bay leaf
1 large onion, chopped
1 T grated fresh ginger
2 T
vegetable bouillon
3 ounces tomato paste
1 cup water
salt
2
T chopped cilantro
Steam potatoes and eggplant until nearly tender. In large pan,
heat oil w/ the bay leaf. When hot, add onion, cumin and ginger.
Cook, stirring frequently, until onions are lightly colored, 12-15
minutes. Add bouillon to keep pan moist. Add eggplant, potato, tomato
paste and water; combine all gently. Season w/ salt and cook over
medium heat until stew is warmed and cooked. Stir in cilantro.
(Options: add cayenne to taste; stir in 1/2 cup plain yogurt for
non-Lenten variation)
Jane and Sergei Casper
1 lb spaghetti, linguine or angel hair pasta
2 T olive oil
2-3
jars marinated artichoke hearts
1 cup minced onion
4 cloves
garlic minced
6-8 plum tomatoes, seeded and quartered (or
canned)
1 tsp oregano
1/2-1 cup chopped parsley
salt and
pepper
Cook pasta until al dente; drain, reserving 2 cups
cooking water. Set aside. In large skillet, heat olive oil. Add
artichokes, onion and garlic; sauté until onions are tender,
about 5 minutes. Add tomatoes, 1 cup reserved pasta cooking water,
oregano, parsley, salt and pepper, and cooked pasta. Simmer over
medium heat until heated through, adding water as necessary a little
at a time to prevent sticking (should not be watery).
6 servings
Jane and Sergei Casper
Polenta: 3/4 cup instant polenta
1 tsp salt
1 T minced
garlic
1 T taco seasoning
1 tsp cumin
3 cups water
(Or
we like it with just plain polenta, made with a cornmeal mush recipe
and no seasoning but salt.)
Panache: 1 15 ounce can corn with
sweet peppers, drained
1 green pepper, chopped
1 red pepper,
chopped
1 medium onion, chopped
3 cloves garlic, chopped
10
ounce can Rotel tomatoes with green chillis
1-1/2 T taco
seasoning
2 tsp cumin
1 T vegetable bouillon
1/2 cup
water
3-4 T tomato paste
Add salt, garlic, taco seasoning
and cumin to 3 cups water; bring to boil & add polenta according
to instructions on box. Spray a 9x9 inch pan with non-stick cooking
spray. spread cooked polenta into pan. Set aside. Preheat oven to
350.
Sauté green and red pepper, onion and garlic in water
and bouillon until tender crisp. Add remaining ingredients and heat
through. Spoon mixture over polenta. Bake until edges bubble, 35-40
minutes. Cut into squares and serve. (6 servings) Jane and Sergei
Casper
1 green pepper, sliced or chopped
3 green onions or 1 small
reg. onion, chopped
1 stalk celery, in 1 inch pieces
1 large
can tomatoes, drained (reserve juice) and chopped
1 container
tofu (14 oz.) drained and cut in 1/2 inch chunks
1/4 C water
1
tsp cornstarch
2-3 T soy sauce
Mix cornstarch, water and
soy sauce in small cup. Heat a little oil in a large skillet
(non-stick is best). Add vegetables, tomatoes, and cook and stir
briefly. Add tofu cubes, and cook and stir until heated through.
Moisten while cooking with tomato juice. Stir cornstarch and water
and add. Cook, stirring often, until sauce thickens. Serve over rice.
There are endless variations to this. Use whatever vegetables are
handy, leave out the tomatoes, etc. My favorite version includes lots
of fresh coriander leaves and hot sauce, but try feeding that to a 2
year old! 3-4 servings.
2 grated carrots
1 green pepper, chopped fine
1 med. onion,
chopped fine
1 stalk celery, chopped fine
1 container tofu (14
oz.), drained and mashed
3 Tbsp flour
1-2 Tbsp soy sauce, to
taste, or salt to taste
(1/2 tsp dill weed, optional)
(1 tsp
paprika, optional)
cornmeal to coat patties
Cook vegetables in a little oil until softened. Meanwhile mix mashed tofu with flour, soy sauce, and spices, if using. Add vegetables. Make into patties as follows: pour about a cup of cornmeal on a plate. Pick up about 1/4 cup of the tofu mixture, sprinkle cornmeal on one side to coat, turn over into other hand and sprinkle cornmeal to coat on the other side. Place on greased baking sheet. Bake patties at 350 F for 10 - 15 min., then turn with spatula and bake for another 10 - 15 min. They should be firm and crusty when done. Serve like hamburgers, on bread or buns, with ketchup, mustard, hot sauce, pickle relish etc. These are good cold in sandwiches and freeze well. Makes 12 patties.
2 containers tofu (28 oz.), drained and mashed
1/4 C soy
sauce
1/2 tsp salt, or to taste
1 C sliced mushrooms
(optional)
1 C chopped celery and/or green pepper
1 large
onion, chopped fine
1 1/2 C cooked white rice, whole grain bread
crumbs, rolled oats or crushed corn flakes
Sauté
vegetables and onion in a little oil. Combine with remaining
ingredients. Press into well oiled loaf pan. (I use a non-stick tube
pan instead.) Bake at 350 F for about 1 hour. Cool 10 minutes before
removing from pan. Garnish with ketchup and parsley. Can be sliced
for sandwiches when cold.
1/2 C butter or margarine
1 1/2 C cracked wheat (bulgar)
1/2
C finely chopped onion
1 tsp seasoned salt
1 can broth
1/4 C
water
1/3 C finely chopped parsley
Melt butter or margarine
in heavy sauce pan or skillet. Add cracked wheat. Heat and stir until
toasted and golden. Add onion and cook until soft. Stir in salt,
broth and water. Cover tightly and cook over low heat until wheat is
tender and liquid is absorbed, about 25 minutes. Add parsley and toss
lightly. Makes 6 servings.
Georgette Zakaib
3 C coarsely chopped cabbage
2 C sliced carrots
1 C chopped
onion
1 C sliced celery
1 Tbs. sugar
1 1/2 tsp salt
1/4 C
veg. oil
1/2 C hot water
Combine all vegetables in pan. Mix
in sugar, salt, and oil. Add water and cook over medium-low heat just
until tender, approx. 10-15 minutes. Patti Peterson
3 C chopped cabbage
1/4 C oil
1 1/2 tsp salt
1/4 tsp
pepper
2 tsp chopped parsley
2 C water
3 Tbs. tomato paste
1
C rice
Cook cabbage and seasonings in oil over low heat for 20
minutes. Add water and tomato paste and bring to a boil. Add rice,
reduce heat and cook until rice is done. Patti Peterson
Brown one chopped onion in veg. Oil.
Add 1 can stewed tomatoes, 1 10 oz package frozen broccoli cooked, and 1 1/2 C cooked rice and simmer. (can also add one can chick peas)
Drain excess liquid and place in pie shell. Cover with another pie shell and vent shell to allow steam to escape.
Bake for 35 minutes at 375 F. Patti Peterson
Sauté 1/2 C chopped onion in 1/4 C melted margarine for 2 minutes.
Add 1/4 C chopped green pepper, 1 lb. sliced zucchini, 2 C chopped fresh tomatoes, 1 tsp salt, and 1/8 tsp pepper. Cover and cook over low heat 30-45 minutes.
Serve over cooked spaghetti.
To make more "saucy", add 1 can tomato sauce and
thicken with a little flour.
Patti Peterson
1/2 C olive oil (or substitute)
1 large eggplant (1.5 lbs.) cut
into 3/4 inch cubes
3 med. onions, coarsely chopped
3 cloves
garlic (optional)
1 large green pepper, cut in strips
2 lbs. (2
cans) tomatoes
2 tsp sugar
1 Tbsp dried basil
1/2 C chopped
parsley
2 -1/4 oz. can sliced olives
2 -1/4 oz. can
pimentos
salt and pepper to taste
Cook eggplant, onions and
garlic in oil until soft. (15 min.) Add remaining ingredients; cook
until sauce thickens (20-30 min.) Salt to taste. Serve with rigatoni,
spaghetti, or over baked potatoes. Top with grated Parmesan cheese
outside of Lent. Makes 6 servings.
A. McLarnan
1/2 C oil
2 med. onions, chopped
1 bell pepper, chopped
1/2
C chopped parsley
8 cloves garlic, minced or mashed
15 oz. can
tomato sauce
1 tsp diced basil
1 tsp dried thyme
1 lg.
eggplant, peeled, chopped
1/2 head cauliflower, chopped
1/4 lb
mushrooms, sliced
2 lg cans tomatoes
1 bay leaf
1 tsp dried
oregano
salt to taste
Heat oil in a large sauté pan
or pot that holds 3 1/2 qts. to a gallon. Add vegetables and garlic
and sauté over medium heat for 15 minutes, stirring
frequently. Add tomatoes, tomato sauce and seasonings. Bring to a
boil, reduce heat and simmer for 3 hours. Serve over spaghetti.
Serves 10-12. Fr. Ted
1 lb small shell macaroni or 1 19 oz can of cannelloni
elbow
macaroni
beans
1 8 oz can of tomato sauce
salt, pepper, onion and garlic powder to taste
Cook
macaroni according to directions on package. Drain and set aside.
Meanwhile, in sauce pan add beans, sauce and seasonings. Bring to
boil, stirring frequently to avoid sticking. Pour over macaroni.
Depending on how much sauce you prefer, you can add another can of
tomato sauce. OPTION: sprinkle with grated cheese.
Sauté 1 chopped onion in 1/4 C veg. oil until soft.
Add 2 boxes frozen spinach thawed or 1 lb. fresh spinach chopped, and simmer slowly.
Add 1 1/2 C water and bring to a boil. Stir in 2/3 C rice, 1 Tbs dill and salt and pepper to taste. Cover and simmer 15 minutes or until rice is soft and liquid is absorbed.
Add juice of 1/2 lemon before removing from heat.
Patti
Peterson
1 large onion 1/2 cup oil
2 lbs spinach 2 cups rice
salt and
pepper to taste 6 cups boiling water
Dice onion and brown in
oil. Wash spinach and cut in small pieces. Add onion and oil to
spinach and cook. Rinse rice, add to spinach, stir well with salt and
pepper to taste. Then pour water over the whole. Cook on medium fire
for 10 minutes, then on low fire for 15 minutes. Serves 6
1 box frozen chopped spinach (thawed and drained)
3 Tbsp olive
oil (or substitute)
2 cloves garlic (optional)
2 tsp salt
1
tsp dry dill weed (or lots more to taste)
2 tsp vinegar (more to
taste)
pepper
1 1/2 C rice, cooked
1 can chick peas,
drained
Cook rice with 1 1/2 tsp of the salt. Sauté
spinach and garlic in oil. Add remaining salt, dill, vinegar, pepper
and chick peas. Cook 10 minutes, until liquid evaporates. Combine
with rice. Adjust seasoning to taste. Outside of Lent this is good
topped with a mixture of grated Parmesan cheese and crumbled feta
cheese.
About 8 servings.
A. McLarnan
3 lg. onions, chopped
1/2 C veg. oil
1 6 oz. pkg. Uncle
Ben's Long Grain & Wild Rice
1 8 oz. can tomato sauce
1 1/2
C water
2 tsp salt
1/4 tsp pepper
1 1/2 C fresh parsley,
minced
2 Tbs lemon juice
1 16 oz jar grape leaves
2 C
water
Cook onions in oil until golden. Add rice and seasoning
packets, tomato sauce and water. Bring to a boil. Cover, cook over
low heat for 25 minutes until water is absorbed. Stir in salt,
pepper, parsley and lemon juice. Rinse leaves, pat dry. Fill and fold
leaves. Place in 2 qt. casserole dish, seam side down and add 2 cups
water. Weight down with an ovenproof plate. Bake 45 minutes. Makes
60-70 rolls.
Patti Peterson
1 C cracked wheat
1/2 C canned chick peas
1/2 bunch parsley,
minced
salt and pepper to taste
lemon juice
Soak grape
leaves in hot water 15 minutes to soften. Remove from water and stem
each. Combine wheat, chick peas, parsley, and seasoning. Put 1 tsp of
the stuffing on each leaf and roll. Arrange in rows in pan, each row
in opposite direction. Add 1 Tbsp salt. Press stuffed leaves with
inverted dish. Add water to reach dish. Cover pan and cook for 35
minutes on medium fire. Add lemon juice and cook another 10 minutes.
Serves 4.
The Helferichs
1 box couscous (rice section)
oil or margarine
raisins
coconut
- shredded
1 onion, chopped
salt
walnuts, chopped
Cook
couscous according to directions. Fry onion, add coconut and brown.
Add raisins and walnuts and warm. Add to couscous.
Pam Friesel
1 head cabbage, in bite size pieces
onions, diced
peanut
oil
Chinese noodles
Fry cabbage and onions in oil. Make
noodles according to recipe. Add noodles to cabbage and onion
mixture.
Added ingredients: pepper slices, carrots (cook longer),
shrimp
Pam Friesel
Cook 3/4 bag of noodles according to directions on package. (I use
curly type or medium width noodles.)
Cut a medium size head of
cabbage in small pieces. Place in pan with melted oleo (about 1/2 - 1
stick). Sauté cabbage and 1 medium chopped onion until tender
and slightly browned about 25 minutes, stirring frequently. Add salt
and pepper and 1 tsp sugar to taste. Pour over cooked noodles and mix
well.
Lenten Pie Dough
2 lbs spinach
salt
3 onions, chopped fine
juice 3 lemons
1 cup ground walnuts
pepper and allspice to taste
1 cup oil
Wash spinach thoroughly and cut into small
pieces. Sprinkle with salt. Squeeze until all water is removed. Add
onions, lemon juice, walnuts, and spices. Mix well. Then add oil and
mix. Place spinach mixture on pieces of Lenten Pie Dough and close
into triangular shape. Brush oil on baking tray and arrange pies in
rows. Bake in moderate oven (350•) for 15 minutes until bottoms
are lightly browned. Place under broiler until tops of pies are
lightly browned. Serve hot or cold. Yield: 3 dozen pies
2 lbs flour
1/2 C oil
1 cake yeast
1 Tbsp salt
about 3
C lukewarm water
1/2 tsp mahleb (optional)
Mix ingredients and knead with water. Cover and let rest in warm
place about 1 1/2 hours. When dough rises, cut into small sections 3
" in diameter. Cover with cloth and allow to rise again for 30
minutes. Then flatten with your hand to thinness of pie dough. Makes
enough dough for 3 dozen pies.
The Helferichs
1 onion, diced
1 clove garlic, chopped
1/4 cup olive oil or veg. Oil
1 lb green beans
1 cup water
1 10 oz can tomatoes
salt and pepper to taste
Sauté
onion and garlic in oil. Cut beans in half. Add to onion and garlic.
Cover and let steam for 30 minutes, mixing frequently. Add water and
tomatoes until even with beans. Add seasoning to taste. Cook 15
minutes or until tender. Serves 4
The Helferichs
1 large head cabbage 1 tsp salt
2 cloves garlic, chopped juice
of 3 lemons
Carve out thick core from center of cabbage. Drop
cabbage into salted boiling water, cored end down. Boil a few minutes
until leaves are softened. While boiling, loosen each leaf with a
long fork, remove, and place in a dish to cool. Remove heavy center
stems from the leaves. If the leaves are extremely large, cut in
half. Fill each leaf with 1 tsp stuffing and roll in the shape of a
cigar. Place cabbage stems on the bottom of kettle. Arrange cabbage
rolls on top, alternating in opposite directions. Add salt and
garlic. Press with inverted dish and add water to reach dish. Cover
kettle and cook on medium fire 45 minutes. Add lemon juice and cook
10 minutes more.
1/2 cup chick-peas
1 tsp oil
1 cup rice (or cracked wheat)
1/2 bunch minced parsley
pinch of cinnamon, nutmeg, allspice
salt and pepper to taste
Soak chick-peas overnight. Following day remove from water and rub peas with fingers to remove outer skins. Mix peas with oil, rice, parsley, seasoning and spices. Serves 4
1/2 cup chick-peas
1/2 tsp baking soda
1 clove garlic, chopped
1 onion, chopped
1/3 cup olive oil or veg. Oil
2 green squash, cubed
1 eggplant, cubed
1 large can tomatoes
salt and pepper to taste
Soak
chick-peas with baking soda in water overnight. Following day drain.
Remove skins by rubbing peas between fingers. Sauté garlic and
onion in olive oil. Add chick-peas, cover, and simmer abut 15
minutes. Add unpeeled squash, eggplant, and tomatoes. cover and cook
on medium fire until vegetables are tender, about 30 minutes. Serve
hot or cold. Serve 6
4 medium potatoes
1 onion, diced
1/4 cup oil
salt and pepper to taste
juice of 1 lemon
1 onion, sliced
1/2 cup pine nuts
Boil potatoes. Peel
and mash. Add diced onion, oil, salt, pepper, and lemon juice and
knead together. Fry onions and pine nuts in oil and use to garnish
potatoes. Serves 4
1 lb okra
l lb squash
1 lb potatoes
1 lb tomatoes
1 lb onions
1/4 cup chopped parsley
salt and pepper to taste
Peel
potatoes. Slice all vegetables and arrange in baking pan, sprinkling
parsley, olive oil, salt, and pepper between layers. Add a little
water; bake in moderately hot oven (350•) about 1 hour. Serves
10
2 lbs potatoes
1 cup cracked wheat
salt and pepper to taste
1 cup flour
Boil potatoes. Peel and mash. Rinse and squeeze cracked wheat between palms to drain off the water. Knead potatoes and wheat together thoroughly. Add salt and pepper. Then blend in flour. Shape into small football-shaped kibby. Perforate one end and fill, using 1 tsp filling in each kibby.
1 onion, sliced
olive oil or veg. oil
1 cup pine nuts
1 tsp lemon juice
Sauté onion in olive oil. Brown
pine nuts in oil and mix with onion. Add lemon juice. Stuff kibby.
Fry in oil until golden brown. Serves 6
2 lbs potatoes
1 cup cracked wheat
1 cup English walnuts, ground fine
1 onion, grated
salt and pepper to taste
1 large onion, sliced
Boil potatoes. Peel and mash. rinse
and squeeze cracked wheat between palms to drain off the water. Mix
all ingredients together. Add a little water and knead well. Place in
platter and garnish with onion that has been sautéed in olive
oil. Serves 6
2 cups lentils
8 cups water
1 cup cracked wheat
salt and pepper to taste
1 onion, diced
1/2 cup oil
Sort lentils and rinse with cold water. Add
lentils to pan filled with approximately 8 cups water. Do not cover.
Boil about 20 minutes, until lentils are soft, then add wheat. Add
salt and pepper and cook another 15 minutes, stirring occasionally to
prevent sticking, until all liquid is absorbed. Fry onion in oil. Add
oil to pan lentils and garnish platter of lentils with fried onions.
Serves 4-6
1 cup lentils
6 cups water
1/2 cup rice
salt and pepper to taste
2 large onions, chopped
4 Tbsp olive oil or veg. oil
Sort lentils and rinse with
cold water. Cook lentils in 7 cups water over medium fire for 20
minutes. Add rice, salt, and pepper and cook another 15 minutes. Fry
onion in olive oil. Remove onions, pour oil over rice-lentil mixture,
and mix. Set until cool. Garnish with onions. Serves 5
The
Helferichs
1 cup lentils
8 cups water
1 onion
1 green pepper
3 pimentos
4 Tbsp oil
2 cups tomatoes
salt and pepper to taste
Rinse lentils with cold water.
Cook in boiling salted water 20 minutes. When tender, drain. Sauté
onion, green pepper, and pimentos in oil. Add tomatoes, salt and
pepper. Add drained lentils and cook about 30 minutes, uncovered.
Serve hot. Serves 3-4.
1 onion, chopped
2-4 cloves garlic, minced (optional)
1C
brown rice, washed
1C dry lentils, washed and picked over
1 bay
leaf
4 C water
salt to taste
soy sauce to taste
Place
all the ingredients but the soy sauce in a large heavy pan and bring
to a boil. Reduce heat, cover, and cook 40 minutes. Uncover and cook
another 15 minutes, or until the liquid has evaporated. Season with
soy sauce. This is very easy, and is good plain or stuffed in
tomatoes, green peppers or eggplant. Serves 4-6.
A. McLarnan
1 lb frozen haddock (cut in large pieces)
2 cups water
1 Tbsp vinegar
1 tsp salt
1 tsp seafood seasoning
Add salt and seasoning to water and
vinegar. Bring to a boil. Add frozen fish and simmer 15 to 20
minutes. Drain and serve with melted butter. (Any white fish can be
used.)
2 onions, chopped
3 cloves garlic, minced
2 Tbsp oil
2
tsp sugar
1 Tbsp cider vinegar
1 tsp ground cumin
1/4 tsp
ground cardamom
1/2 C fresh mint leaves, minced, or 1 tsp
dried
1/2 C pearl barley
1/2 C lentils
1/2 C brown rice
3
C water
salt and pepper
1/2 C raisins or currants
Sauté
onion and sugar in oil for about 1 minute at medium heat, then cover,
reduce heat to low and simmer 5 minutes until tender. Add vinegar,
garlic, cumin, cardamom and dried mint (if using), sauté just
30 sec. Add barley, lentils, rice and water. bring to a boil, then
cover and simmer over low heat until almost tender, about 30 min.
Stir in currants or raisins, simmer until grains are completely done,
about 10 minutes more. Adjust seasoning , let sit off heat 10 minutes
more, then fold in fresh mint if using. Serve hot. From Monday to
Friday Cookbook.
2 - 4 cloves garlic, minced
1/2 C dried apricots, halved or
quartered
1 Tbsp oil
1 C brown or white rice or cracked
wheat
1/4 tsp cayenne pepper (omit if desired)
1/4 tsp ground
coriander
1/4 C dried currants or raisins
21/2 C water or
vegetable broth
salt and pepper
2 cans drained chickpeas
1/2
C walnuts or pecans, coarsely chopped
Preheat oven to 375 F.
Sauté garlic in oil for a few seconds over medium heat in a
medium sized heat proof casserole , stir in rice and spices, then
apricots and currants. Add the water or broth and bring to a boil.
Season to taste with salt and pepper, cover and bake in oven for 35
minutes (20 min if using white rice or cracked wheat.) Remove pan
from the oven and stir in chick peas. Cover and bake until the rice
is tender, 15 minutes or more. Just before serving, stir in chopped
nuts and some chopped fresh mint, if you have it.
From Monday to
Friday Cookbook.
1 large eggplant
1 medium onion (chopped)
1/4 C oil
1 can
chick peas
1 can whole tomatoes
salt and pepper to taste
1
clove garlic, minced
1 1/2 C water
Peel and cube eggplant
into large pieces. In saucepan, sauté onions and garlic in
oil. Add remaining ingredients except for chick peas. Bring to boil.
Reduce heat and cook covered for approximately 20 minutes. Add chick
peas and cook for 5 more minutes. ( Squash or potatoes may be
added.)
Georgette Zakaib
Ingredients:
Lentils: 2 C
Fresh Green Beans: 1/4 lb.
Garlic: 6-10 fresh cloves
Yellow Onion: 1 large or 2
small
Carrots: 1 large or 2 small
Potatoes: 1 large, 2 medium,
or 4 small
Water: 10 C
Toasted Sesame Oil: 1/4 C
Red Wine or
Balsamic Vinegar: 1/4 C
Salt: 2 tsp.
Pepper: 1/4 tsp.
Celery
Seed: 1 tsp.
Wash lentils in cold running water in a colander and sort, removing any damaged grains and stones.
Put water, lentils, salt, and oil in a large pot, heat to boiling, and then turn down to a simmer and cover.
Chop garlic gloves and onion coarsely and add.
Wash carrot(s) and potato(es), chop into 1/4 inch pieces and add.
Wash green beans, chop into 1" lengths, and add after the soup has been cooking for approximately 20 minutes.
Now add the celery seed and pepper, and cook for an additional 25 to 30 minutes.
Remove from heat, and stir in vinegar, or serve with vinegar on the side for people to add to taste.
Substitute olive oil for sesame oil on wine and oil days.
Chop
a red bell pepper into 1/2" (1 cm) pieces and add
8-10
minutes before cooking is finished.
Provide lemon or lime wedges
instead of vinegar.
Diabetics may omit potatoes and carrots, and
substitute
3-4 sunchokes (Jerusalem artichokes). If you do this,
chop the sunchokes into 1/8" or 1/4 cm pieces and add
only
8-10 minutes before cooking is finished.
Catharine Hampton
1 qt tomato juice
2 C water (or vegetable stock)
2 med.
potatoes, chopped (2 C) (use redskins and leave the peels on)
1
(15 oz.) can garbanzo beans, undrained
1 C dry lentils, rinsed and
drained
1 large onion (1C) chopped
2 carrots, chopped
2 Tbsp
chili powder (or less for children)
2 tsp bouillon
1 tsp dried
basil
1/2 tsp garlic powder
Garnish: snipped chives or parsley,
tortilla chips
In a 4 1/2 qt Dutch oven stir together all
ingredients except garnishes. Bring to boil; reduce heat. Simmer
covered about 30 min. or until lentils are tender. Spoon into bowls.
Garnish and serve. 6-8 servings.
Fr. Ted
1 lb dry navy beans
1 qt. canned tomatoes
1 large can V-8
juice (46 oz.)
1 Tbsp salt
Little Kettle Soup, continued
1 C
celery, diced
1 C carrots, diced
1 med. onion, chopped
2
potatoes, diced
3/4 - 1 C ketchup
1/4 tsp pepper
1/4 tsp
celery salt
1/2 lb Racconto Macaroni, cooked
Wash and sort
beans. Let stand overnight. Add remaining ingredients, except
macaroni. Bring to boil, cover and simmer 2- 4 hours until beans are
tender. Add water if necessary. Meanwhile, cook macaroni according to
directions. Drain. When soup is ready, add macaroni and serve.
Fr.
Ted
2 T olive oil
1 heaping cup chopped onion
1 stalk celery,
diced
1 medium carrot, diced
1-1/2 tsp salt
1 tsp
oregano
1-1/2 tsp basil
1 small zucchini, diced
1 small
bell pepper, chopped
4 cloves garlic minced
black pepper to
taste
4 cups water (or less)
3 ounces tomato paste
1/4 cup
red wine
3 cups cooked white beans
1 cup sliced black olives
1
T fresh lemon juice
Sauté group 1 ingredients 8-10
minutes, or until tender.
Add group 2 ingredients; sauté 5
minutes more.
Add remaining ingredients; simmer.
Optional: top
w/ diced ripe tomato and minced parsley.
6 servings Jane and
Sergei Casper
1 pound dried chick-peas, washed and picked over
2 quarts
water
1 teaspoon olive oil
1 large onion, chopped
3 large
garlic cloves, minced or pressed
1 pound (4 or 5) fresh or canned
tomatoes, chopped
4 tablespoons tomato paste
1 bay leaf
1
small dried hot red pepper, such as cayenne
1/2 teaspoon dried
thyme
1/2 teaspoon dried oregano
Salt and black pepper
1/2
cup small pasta shapes
Chopped fresh parsley for garnish
Soak
chick-peas overnight in lots of cold water. Drain, then combine
soaked chick-peas with 2 quarts of water and bring them to a boil.
Reduce heat and simmer covered for 1 hour. About 10 minutes before
hour is up, heat olive oil in a nonstick skillet and cook onion with
1 clove garlic until softened, about 10 minutes. Scrape into soup
pot, then add tomatoes, tomato paste, bay leaf, and dried pepper and
bring to a boil. Reduce heat, cover, and simmer 1 to 2 hours, until
beans are tender. Add remaining garlic cloves, thyme, oregano, salt,
pepper, and pasta and cook another 20 minutes. Remove bay leaf and
serve, garnished with parsley. Serves 8 to 12. Jane and Sergei Casper
1 tablespoon olive oil
1 large onion, chopped
2 cups
vegetable bouillon
2 cups water
1 28-ounce can whole tomatoes
3
medium potatoes, scrubbed and cut into cubes
2 medium zucchini,
scrubbed and cut into cubes
1 10-ounce package fresh tomatillos
(optional)
1 15-ounce can pinto beans or red kidney beans
1
16-ounce package frozen corn
1-1/2 teaspoons ground cumin
1
teaspoon chili powder
1/2 teaspoon oregano
Salt and black
pepper
A handful of crushed tortilla chips for garnish
Heat
vegetable oil in a large soup pot, then add onion and cook until
tender, about 5 minutes. Add bouillon, water, and liquid from
tomatoes. Crush the tomatoes in your hands or chop roughly and add to
the pot. Bring to a low boil. Add potatoes and zucchini. Remove
papery husks from tomatillos, rinse then under cold water, and chop.
Add to simmering soup. Drain the beans in a strainer, rinse with cold
water, and stir into pot. Add frozen corn and spices, plus salt and
pepper to taste. Cook at a steady simmer for 30 minutes to 1 hour,
until potatoes are tender, To serve, ladle into bowls and sprinkle
each portion with crushed tortilla chips. Serves 10. Jane and Sergei
Casper
1 Tbsp vegetable oil
1 1/2 C sliced onions
2 cloves garlic,
minced
1 C carrots, cut into 1 inch thick slices
1 C celery,
cut into 1 inch thick slices
4 C mushrooms, cut into quarters
3
med potatoes (18 oz total), unpeeled, cut into 1 inch chunks
1 lb
can tomatoes, undrained, coarsely chopped
2 C cooked kidney beans
(12 oz)
8-oz can salt free, or regular tomato sauce
1 C water
1
tsp dried thyme
1 bay leaf
salt and pepper to taste
3 Tbsp
all purpose flour
1/4 C water
1/4 C red wine
Heat oil in
a large, heavy saucepan over medium heat. Add onions, garlic,
carrots, celery, and mushrooms. Cook 10 minutes, stirring frequently.
Add small amounts of water, if necessary to prevent sticking. Add
remaining ingredients, except flour, 1/4 C water and wine. Cover,
reduce heat to low, and simmer 30 minutes, or until vegetables are
tender. Stir occasionally while cooking. In a small bowl, gradually
stir flour into 1/4 C water until smooth. Add to stew, along with
wine. Cook, stirring, 5 more minutes. Remove and discard bay leaf
before serving. Makes 6 servings.
Fr. Ted
1 Tbsp vegetable oil
2 cloves garlic, finely chopped
2 C
sliced mushrooms
1 C chopped onions
1 C chopped carrots, in 1/2
inch pieces
1/2 C chopped celery, in 1/2 inch pieces
2 C water
1 C split peas, uncooked
1 lb can tomatoes, chopped,
undrained
3 med potatoes, unpeeled, cut into 1/2 inch chunks
1
tsp dried basil
1 bay leaf
1/2 tsp dried marjoram
1/4 tsp
dried thyme
1/4 tsp ground cumin
Salt and pepper to taste
Heat
oil in a large saucepan over medium heat. Add garlic, mushrooms,
onions, carrots, and celery. Cook 10 minutes, stirring frequently.
Add remaining ingredients. Bring mixture to a boil, stirring
occasionally. Reduce heat to low, cover, and simmer 1 1/4 hours.
Remove and discard bay leaf before serving. Makes 6 servings.
Fr.
Ted
1 Tbsp plus 1 tsp vegetable oil
1 C finely chopped onions
2
C finely chopped celery
2 C finely chopped green pepper
4
cloves garlic, minced
2 1 lb cans tomatoes, undrained, chopped
2
1 lb cans kidney beans, rinsed and drained
1 C water
1 C
coarsely shredded carrots
2 med potatoes, unpeeled, coarsely
shredded
1 Tbsp chili powder
1 Tbsp dried parsley flakes
1
1/2 tsp dried oregano
1 1/2 tsp dried basil
1 tsp each ground
cumin and ground allspice
2 bay leaves
salt to taste
Heat
oil in a large soup pot over medium heat. Add onions, celery, green
pepper, and garlic. Cook, stirring frequently, until vegetables are
tender, about 10 minutes. Add remaining ingredients and bring mixture
to a boil. Then cover, reduce heat to low, and simmer 1 hour. Stir
occasionally while cooking. Remove and discard bay leaves before
serving. Makes 8 servings. Fr. Ted
5 oz. frozen lima beans
3/4 C chopped celery
3 carrots,
sliced
10 oz. package frozen green beans
1 onion,
chopped
chopped parsley
1 can whole tomatoes
1 C tomato
sauce
1 tsp salt
pepper
1 Tbsp honey
5 cups water
2
Tbsp rice
Combine all ingredients except rice and bring to a
boil. Cook for 30 minutes. Add rice, cover and simmer until
vegetables and rice are tender. Makes 6 servings.
Fr. Ted
1 lb lentils
1 can tomato sauce
1 C chopped onions
2
carrots sliced
2 stalks of celery, chopped
1 clove garlic
1
bay leaf
Wash lentils. You may soak lentils in water to
shorten cooking time. Cover with 2 quarts water and bring to a boil.
Add tomato sauce, vegetables, garlic and bay leaf. Simmer until
tender (about 1 1/2 hours). Remove garlic clove and bay leaf. Serve
with dash of vinegar (optional)
Fr. Ted
Combine the following in a large cooking pot:
1 C dry
lentils
1 qt canned whole tomatoes (juice and all)
1 large
onion (cut in large chunks)
4 medium potatoes (cut in large
chunks)
1 tsp granulated garlic
1/4 C olive oil or veg. oil
1
1/2 to 2 tsp salt
pepper to taste
Add enough water to make
soup the consistency you desire. Bring to a boil and then simmer for
at least 11/2 hours. Observe soup during cooking and add water as
needed. Stir occasionally.
Diane Helferich
2 cups lentils
6 cups water
salt and pepper to taste
6 small onions
2 large potatoes
1 large onion, chopped
olive oil or veg. Oil
lemon slices
Sort and rinse lentils. Cook in water for 15
minutes. Add salt and pepper. Quarter onions and add to cooked
lentils. Cut potatoes in cubes and add to mixture. Cook 10 minutes
more. Brown chopped onion in olive oil and use with lemon slices as a
garnish. Serves 4
The Helferichs
4 medium carrots - 2 chopped, 2 grated
1 large stalk of
celery
1 medium onion
1/3 cup veg. oil
sauté in a
large soup pot with lid on for approx. 10 minutes
Add one 8 oz can
tomato sauce and a pinch of sugar. Stir well and add 1 C water.
Add
1/4 C parsley, 3 cans beans (variety of northern, pinto, red or
kidney, ) pepper, basil, savory, and mint.
Simmer (the longer the
better). Just before serving, add salt to taste.
Patti Peterson
Chop until very fine:
1/2 C carrots
1 C onions
2 C
beets (pared)
Barely cover these ingredients with boiling
water. Simmer gently, covered, about 20 minutes. Add and simmer 15
minutes more:
1 Tbsp oil or margarine
2 C vegetable broth
1
C very finely shredded cabbage
1 Tbsp vinegar
Season to
taste and serve hot or cold. About 5 cups.
Fr. Ted
At least an hour to prepare. 4 - 5 servings.
Ingredients:
11/2 C chopped onion
11/2 C thinly sliced potato OR
2-3
medium sided spuds precooked
1 C thinly sliced beets OR
1 tin
cooked beet pieces
1 large carrot, sliced
1 stalk (small)
celery, chopped
3 C cabbage, chopped
1 Tbsp raisins
4 cups
vegetable stock or water
2 tsp salt
black pepper
1/4 tsp
dill
1 1/4 Tbsp cider vinegar
1 1/4 Tbsp honey
1 C tomato
purée
Cookin:
Cook potatoes and beets if not already cooked or from can. Save the juice.
Sauté onions in large pan until brownish. Add celery, carrots and cabbage, salt and stir up. Add water from beets / potatoes (or from can) - top up with water to cover - and cook until all veggies are tender. Add spuds and beets and other remaining ingrediments.
Cover and simmer for 30 mins. Taste and bung in more salt and peppah.
If the fancy takes you, whip out the blender and blend
away.
Eat with balalaikas and blinys. Failing that, we use pita
bread.
Mark Pearson
1/4 C veg. oil
1 C chopped onion
4 C peeled, cubed
eggplant
5 med. fresh tomatoes, peeled and quartered
1 tsp
salt
1 tsp basil, crushed
1 clove garlic, minced or pressed
1/8
tsp pepper
1/2 lb zucchini, sliced 3/4 inch thick and halved
1/4
lb fresh mushrooms, halved
1 green pepper, thinly sliced
Heat
oil in 4 qt saucepan. Add onion, cook until tender. Reduce heat to
medium low. Add eggplant, tomatoes, salt, basil, garlic, pepper.
Cover and continue simmering 10 minutes. Remove cover, simmer 10-15
minutes longer or until vegetables are tender and liquid reduced.
Serve hot or cold. 6-8 servings
Fr. Ted
1/2 C raw pearled barley
6 1/2 C stock or water
1/2 - 1 tsp
salt
3-4 Tbsp Soy sauce
3-4 Tbsp dry sherry
3 Tbsp oil or
margarine
2 cloves minced garlic (optional)
1 heaping C chopped
onion
1 lb fresh mushrooms, sliced
pepper
Cook barley in
1 1/2 C of the water until tender (in saucepan). Sauté the
onions and garlic in butter in large soup pot. When they soften add
mushrooms and 1/2 tsp salt. When all is tender, add cooked barley,
remaining stock or water, soy sauce and sherry, and pepper. Cover and
simmer 20 minutes over the lowest possible heat. Don't boil. Taste to
correct seasoning (may need more soy sauce or sherry, or salt). 6-8
servings.
The soy sauce–sherry broth is an excellent base
for any Lenten vegetable or bean soup, and works fine in place of
meat or chicken broth in grain dishes. It's been a real lifesaver for
me.
A. McLarnan
2 C dry black eyed peas
7 C water
1 large can tomatoes and
juice
2-3 tablespoons soy sauce
1 bay leaf
salt to taste if
needed
hot sauce to taste
1 chopped onion
2 cloves garlic
1
package frozen chopped spinach
Add onion, garlic, peas,
tomatoes, bay leaf, water and tomato juice to large pot; cook (bring
to boil then simmer) until peas are tender. (45 minutes to 1 hour)
Add soy sauce and hot sauce to taste. Add spinach and simmer until
tender (5-10 minutes). Good with cornbread, muffins or biscuits.
A.
McLarnan
6 medium potatoes, peeled and cubed
6 large carrots, peeled and
sliced
2 medium onions, chopped
3 celery stalks, sliced
1 C
frozen peas, thawed
1 C frozen corn, thawed
salt to taste
2
Tbsp cornstarch, mixed with 1 C cold water
Place potatoes,
carrots, onions and celery in large pot. Cover with water, salt to
taste, cook until tender. Scoop out some potato chunks and mash,
return to pot to thicken soup. Add thawed peas and corn and
cornstarch and water mixture. Cook on medium heat until somewhat
thickened. Adjust salt. You can vary the amount of water you start
with to make more or less soup.
2 C whole wheat flour
3/4 tsp salt
2 tsp baking powder
1/4
C oil
1/4 C honey , molasses or brown sugar
21/4 C water
2C whole wheat flour
1/2 tsp salt
2 1/2 C water
for either version:
Combine dry ingredients. Combine wet
ingredients. Fold quickly wet and dry together, just until flour is
moistened. Spoon into greased muffin tin. Bake at 400 F for about 20
min. From The Tassajara Bread Book
4 C all purpose white flour
2 pkg. Rapid Rise yeast (note: must
be a special quick rise yeast variety)
2 tsp salt
1 tsp sugar
1
1/2 C hot water (125- 130 F)
2 tsp oil (opt.)
In a large
capacity food processor combine flour, yeast, salt and sugar. With
motor running, add hot water (and oil if using) through feed tube.
Process, adding up to 2 Tbsp cold water if needed , until the dough
forms a ball, then process for 1 minute to knead. Turn out onto a
lightly floured surface, cover with plastic wrap and let rest for 10
minutes. The dough can be made ahead, punched down placed in a
plastic bag and refrigerated overnight. Bring to room temperature
before using.) The dough can then be shaped into crusts for several
pizzas and topped with sauce and lots of vegetables, or cut into 10
or so pieces and twisted into breadsticks. Place pizza or breadsticks
on baking sheet dusted with corn meal and bake in 450 F oven until
golden brown ( 8- 14 min.) The dough can also be made in a bowl,
mixing flour , yeast salt and sugar first and adding hot liquid.
Knead by hand 8-10 minutes and let rest as above.
Put 4 cups warm water in a large mixing bowl. Add 2 Tbsp sugar and 1 Tbsp dry yeast (one packet). Stir. Begin adding flour (unbleached, whole wheat, or a mixture), stirring with a wire whisk after each addition. When you have added 3 or 4 cups stir 100 strokes in the same direction around the bowl. Add 1 rounded Tbsp salt and more flour , stirring now with a wooden spoon, until the dough gets too stiff to stir. Turn out on a floured surface and begin to knead, incorporating more flour as you go. It will start out fairly gloppy , but as you knead and add flour it will become firmer and begin to have a smooth, elastic texture. You want to add enough flour to keep it from being too sticky, but not so much that it becomes too stiff and dry. This takes some practice, but you can err pretty far one way or the other and the result will still be better than store bread, so keep trying. Once you have a lump of dough that has a nice smooth surface, doesn't stick to your hands, and springs back in a nice elastic way when you poke your finger into it you're ready to let it rise. Put 1 Tbsp oil in a clean large mixing bowl, put the dough in and turn to coat. Cover with foil or plastic wrap and leave in a warm place to rise, around 1 hour or 90 minutes. When doubled punch down, knead briefly, divide into 3 equal pieces, shape into loaves and place in greased loaf pans. Cover with foil or plastic wrap and return to warm place to rise again, 45 min. or so. Preheat oven to 365F. When loaves are risen, nicely curved above the sides of the pans place in oven. Bake 45 or 50 minutes, until light brown, and hollow sounding when tapped. Ann McLarnan
1 C honey
1 C oil
2 tsp cinnamon
flour
1 1/4 C sugar
1
C cold strong tea
1 tsp baking soda
With electric mixer,
mix honey and sugar, slowly adding oil. Add (slowly) about 1 1/2 cups
flour, mixing constantly. Next, dilute soda in tea; add to above
mixture. Add cinnamon and enough flour until mixture is quite thick,
but so it may still pour. Pour into baking pan ( not cookie sheet)
and bake at 350 F for about 50-60 minutes. Fr. Ted
1 1/2 C flour
2 Tbsp cocoa
1/2 Tbsp salt
6 Tbsp oil
1
C cold water
1 C sugar
1 tsp soda
1 Tbsp vinegar
1 tsp
vanilla
Mix together oil, vinegar, vanilla and sugar; slowly
add water. Then add remaining ingredients. Pour into cake pan and
bake 30 minutes at 350 F.
Fr. Ted
3 C flour
2 tsp baking soda
6 T cocoa or carob powder
3 T
vinegar
2 tsp vanilla
1-2 C Sugar
1 tsp salt (optional)
3/4
C cooking oil
2 C cold water
Combine all ingredients in
mixing bowl. Turn into an oiled 13 x 9 pan ( or 2 round layer pans,
or 24 cupcakes.) Bake at 350 F for 40-45 min. Adjust baking time
accordingly for round pans or cupcakes.
1/2 C margarine
confectioner's sugar
1 tsp vanilla
1/4 C
water
Cream oleo and sugar. Beat in vanilla. Add water a
little at a time until consistency is right. Margarine and sugar may
be adjusted to taste.
Pat Drosdak
Line cookie sheet with foil. Place saltine crackers in single layer on foil.
Boil 1 C brown sugar and 2 sticks margarine for 3 minutes, stirring often.
Pour over crackers and bake at 375F for 5 minutes.
Sprinkle one 12 oz. package chocolate chips over crackers and bake just long enough to melt chip
Spread melted chips to cover evenly and cool.
Patti Peterson
1 C flour
1/3 C sugar
2 Tbsp unsweetened cocoa
3/4 tsp
ground instant coffee crystals
1/2 C margarine
powdered
sugar
Mix dry ingredients. Cut in margarine. Form into a ball
and knead until smooth. Spray cookie sheet with non stick spray. Pat
dough into 8" circle. Prick with fork to make 16 pie shaped
wedges. Bake at 350 F for 35 minutes until center is set. Slice along
perforations and loosen from baking sheet while warm. Sprinkle with
powdered sugar.
Patti Peterson
These are the proportions, increase to desired amount.
1
Tbsp margarine
1 C Rice Krispies
1 C marshmallows
Melt
margarine over low heat and add marshmallows. Pour over Rice Krispies
and mix well. Press into buttered pan.
Patti Peterson
1/2 C whole wheat flour
1/2 C quick cooking oats
1/2 tsp
baking soda
1/4 tsp cinnamon
1/4 C vegetable oil
1/2 C
applesauce (generous 1/2 C)
1-2 Tbsp brown sugar
1/4 - 1/2 tsp
vanilla
1/2 C raisins
1/4 C chopped walnuts
Stir
together flour, oats, baking soda and cinnamon, raisins and nuts. Add
applesauce, oil and vanilla. Stir until combined. Spread evenly into
greased 9" pie pan, bake at 350 F for 15-20 minutes until
browned. Cut in squares or wedges.
Ann McLarnan
2 cups flour
1 cup oil
1/2 cup sugar
1 tsp anise seeds
1 tsp mahleb, crushed
drop of orange-blossom water
1/2 cup water
Combine
ingredients and knead well. Cut dough into small patties. Flatten
patties in palm of hand to 2 1/2 inches in diameter. Fill with 1 Tbsp
filling and bring edges together. Bake in moderate over (350•)
until bottoms and tops are lightly browned. Let cool, then dip in
syrup.
4 cups ground English walnuts 1/2 cup sugar
2 Tbsp
orange-blossom water
Combine ingredients.
1 cup water
1 cup sugar
juice of 1 lemon
1 drop orange-blossom water
Boil together until syrupy.
Yield: 50 cakes
3 Tbsp gelatin
1/2 cup cold water
2 cups sugar
1/2 cup hot water
grated rind and juice of 2 lemons
grated rind and juice of 1 orange
1/2 lb pistachio nuts,
chopped
confectioner's sugar
Soften gelatin in cold water. Combine
sugar and hot water and heat to boiling. Add gelatin and simmer 20
minutes. Add citrus juices, rind, and coloring. Strain into loaf pan.
The pan should be large enough so the mixture is 1/2 to 1 inch deep.
Add chopped nuts. Chill until firm. When cold, cut into cubes and
roll in confectioners' sugar. Yield: 2 dozen
1 lb sugar
4 oz honey
1/2 cup water
1/2 lb sesame seeds
Blend sugar and honey in pan. Add water
and cook over low heat, stirring frequently, about 12 minutes or to
soft-ball temperature on candy thermometer. Remove and add sesame
seeds. Spread on buttered pan to 1/2 -inch thickness. When cool, cut
into 2 by 1-inch pieces. Yield: 2 dozen pieces
3/4 cup light corn-oil spread (1 1/2 sticks)
2 cups sugar
1 cup all-purpose flour
1 cup unsweetened cocoa
3/4 cup thawed frozen no-cholesterol
egg substitute
1/2 tsp salt
2 tsp vanilla extract
1/2 cup walnuts, coarsely
broken
Preheat oven to 350•. Line an 8" by 8"
metal baking pan with foil. In heavy 3 quart saucepan over low heat,
melt corn-oil spread, stirring frequently. Remove from heat. With
spoon, stir in sugar, flour, cocoa, egg substitute, vanilla, and
salt. Spread batter evenly in pan. Sprinkle nuts on top. Bake 45-50
minutes until toothpick inserted in center comes out clean. Cool
brownies in pan on wire rack. When cold, cut brownies crosswise into
3 strips, then cut each strip onto 3 pieces. Store tightly covered.
Makes 9 brownies.