Lenten Recipes 2020

New Recipes for Lent 2020 may be submitted at any time and we will begin posting them by Ash Wednesday, February 26th.  Thank you for your submissions.

For additional meatless recipes visit https://www.crsricebowl.org/recipe
(Meatless recipes for Lent from Catholic Relief Services for Lent.  Put the money you save by not buying meat into your CRS Rice Bowl.  On average you can save $3 per person per meal just from not purchasing meat.)

Lenten Recipes 2020


Tuna Noodle Casserole
Submitted by Marie Saunders

Ingredients:
3 C (4 oz.) Medium Noodles
1 C Celery, Chopped
1/4 C Onion, Chopped
2 T Margarine (Diet)
2 T Flour
1/4 C Pimiento, Chopped
1 Can Condensed Cheddar Cheese Soup (Marie Suggests Using Nacho Cheddar Soup, it adds a little kick)
3/4 C Milk
2 Cans (6 3/4 oz. each) Water-Packed Tuna
1/4 C Grated Parmesan Cheese
Parsley


Directions:
Cook noodles, drain and set aside.  Cook celery and onion in margarine until tender, but not brown.  Blend in flour and stir in condensed soup.  Gradually stir in milk.  Cook and stir until mixture is thickened and bubbly.  Carefully stir in the pimiento, and the cooked and drained noodles.  Mix in tuna.  Turn noodle mixture into a 1 1/2 qt casserole.  Sprinkle with Parmesan Cheese.  Bake uncovered at 375 degrees for 20-25 minutes.  Garnish with parsley.



Jessie & Mary Vegetarian Black Bean Soup

Submitted by Mary Looney

Ingredients:
1/2 Onion, Chopped
2 T Butter
1 Taco Seasoning Packet
32 oz. Vegetable Broth
4 15 oz. Cans Best Choice Seasoned Black Beans (Undrained)
1 C Salsa (Mild or Medium)

Optional Toppings:
Fresh Chopped Cilantro
Fresh Chopped Onions or Green Onions
Fresh Chopped Chives
Sour Cream
Shredded Taco Cheese

Directions:
Saute onion in butter in skillet until caramelized.  Stir in taco seasoning and 1 C of broth. 

Mash 2 cans of black beans or pulse in food processor.  Pour the 2 cans mashed beans and other 2 cans whole beans into a crockpot.   Add rest of broth, salsa, and sauteed onion/taco seasoning/broth mixture to crockpot.

Cook on High in crockpot for 3 or 4 hours.

Serve with choice of optional toppings.



Lenten Lentil Soup
Submitted by Jim Partridge

Ingredients:
2 T Oil
1 C Diced Onions
1 C Thin Sliced Carrots
1 c Chopped Celery
4 Cloves Minced Garlic
2 t Dried Oregano
1/2 t Dried Thyme
4 C Vegetable Stock
30 oz. Canned Diced Tomatoes
1 1/4 C Dried Lentils, Rinsed and Drained
1 Bay Leaf
Salt & Pepper

Directions:
Add oil to soup pot.  Adjust to medium low heat.  When oil is hot, add diced onion, sliced carrots, chopped celery, saute for 5-6 minutes, then add garlic, oregano, and thyme.  Heat, stirring 1-2 minutes until herbs  "bloom".  Add vegetable broth, tomatoes, lentils, bay leaf and salt and pepper to taste.   Bring to simmer and cover stirring occasionally, until lentils are soft, about 1-1/2 hours.

Hints:  Fire roasted tomatoes work really well.  What makes this really, really good is using bacon to provide the oil for sauteing the veggies.  Cook bacon in large pot until crispy.  Remove bacon leaving oil in pot.  Continue as above, adn crumble bacon into soup when you add the lentils.

Editor's Comment:  For a strictly meatless Lenten meal do not use the bacon/bacon drippings. 



Rustic Sourdough Bread from Friendship Bread Starter
Submitted by Brenda Carrow

Ingredients:
1- 1 1/2 C Amish Friendship Bread Starter (you'll need to get this from a friend or look online for a recipe to start your "starter"
4-6 C Bread Flour
1 T Kosher Salt
1/4 C Sugar
1/2 C Olive Oil or Corn Oil
1 1/2 C Very Warm Water (but not boiling)

Directions

Put all ingredients in a very large bowl.  If you have a stand mixer use it.   1 C of starter will work, but I find adding the extra 1/2 C provides better results.  Start with 4 C of flour and only add another 1 or 2 as needed.  Remember that less is more and although some bread recipes say to keep adding flour, you'll find that you'll get better results if the dough is a a bit sticky.   

Mix until batter is stiff.  Oil hands with additional olive oil or corn oil and knead the dough into a mound on a very lightly floured surface.  Continue to knead until you can create a "window pane" when you stretch your dough.  (Hard to explain, but there are some great bread videos online that will show you what that means.  Basically, if you carefully stretch a section of your bread until it's very thin then you should be able to see light through your dough.  But if the dough tears before it gets that thin then it either has too much flour or it just isn't ready.  Keep kneading and oil your hands a little more if you need to.)  Add a little more flour to your surface if your dough absorbs all of the original flour and is starting to stick as you knead, but don't overdo it!  Note that this can easily take 10-15 minutes of kneading by hand and you really want to work it hard.

Once you decide that the bread has been kneaded enough, form it into a nice ball and  place it into a large oiled bowl.  I like to warm the bowl a little ahead of time, this helps to get a better rise. Flip your bread ball over so that the oil completely covers the top too.  Cover loosely with plastic wrap and allow to rise overnight or until the dough fills the bowl.  It can even sit for 24 hours. 

Time to bake.  Remove dough from bowl and knead just a bit more on a lightly floured surface.  Divide dough in half or thirds and then place in lightly oiled pans.  I don't personally like to use the pans.  I like to place  on a baking stone (Pampered Chef stones are awesome), no oiling of the stone is necessary.  Oil the top of the "loaf" slightly and cover lightly with plastic wrap.  Allow to rise all day or all night once again.  Bake in a preheated 325 degree oven until very golden brown.  Properly baked bread should create a nice "thud" sound when you flip it with your finger.  Hope the extra advice helps. 

(Tip:  Oops, I made too much sour dough starter and don't feel like making more bread or putting it in the freezer!  Make "Fry Bread"!  Pour your starter directly into a medium skillet with hot oil and fry it!)



Chocolate Banana Nut Cake
Submitted by Jim Partridge

Ingredients:
3/4 C  (1 1/2 Sticks) Unsalted Butter
6 Oz. Semisweet Chocolate (Broken into Pieces) or Chocolate Chips
1 1/2 C Unbleached All-Purpose Flour
1 C Sugar
1/2 C Ground Walnuts (Put whole walnuts on a cutting board, put parchment paper over top of them and roll until crushed with your rolling pin)
2 t Baking Powder
1/2 t Baking Soda
1/4 t Salt
2/3 C Buttermilk
1 T Pure Vanilla Extract
2 C Lightly Mashed Overripe Bananas (5-6)
3 Eggs, Lightly Beaten
3/4 C Chopped Walnuts, for Topping

Directions:
Grease 10" round cake pan (the sides and bottom) with a cooking spray.  Then line the pan with parchment paper on the bottom.  Preheat oven to 350 degrees.

In a saucepan over low heat (or use the microwave), melt the butter and chocolate, stirring until smooth.  Cool for 10 minutes.

In a large bowl whisk together flour, sugar, ground walnuts, baking powder, baking soda and salt.  Blend thoroughly.  Stir in buttermilk, vanilla and bananas just until combined.  Set aside.

Add the eggs to the cooled chocolate mixture and stir well.  Stir the chocolate mixture into the banana mixture.  Pour the batter into the prepared pan.  Bake for 25 minutes.  Remove pan from the oven and sprinkle the chopped walnuts across the top.  (The cake will still giggle [or maybe it will  jiggle, don't you love typos?] in the middle). Return the cake to the oven and bake for 25 minutes or until a toothpick comes out clean.

Cool for 15 minutes and carefully remove the cake from the pan.  (If you use a 9" pan the baking time will be longer.)





Lenten Recipes 2019

Not Quite Made From Scratch Tomato Soup
Submitted by Brenda Carrow

Ingredients:
2 Cans (Family Size) Condensed Tomato Soup
1 Can Spaghetti Sauce
1 Can (15 oz or 28 oz) Crushed Tomatoes
Water
Italian Seasoning to taste

Directions:
Throw all ingredients into a crock pot.  Add fresh or dried Italian seasoning to taste (oregano and basil).  May add some minced garlic or use a garlic spaghetti sauce.  Add enough water to the mixture to bring the crock pot up to a full level.  Place lid on crock pot and set heat at high for 3 or 4 hours or until the mixture is thoroughly heated.


Tuna Melt
Submitted by Brenda Carrow

Ingredients:

Tuna Salad
 
2 Cans of Tuna, Partially Drained
4 Hard Boiled Eggs, peeled and chopped
1-2 T Pickle Relish
Salt & Pepper to Taste
1-2 T Salad Dressing or Mayonnaise

Directions:
Mix all ingredients together for tuna salad.  Additional add-ins that are good are chopped green onion, shredded carrot, diced celery, diced bell pepper, or diced green olives.

To Make the Tuna Melt


Ingredients:

Tuna Salad
Margarine or Mayonnaise
Sliced Bread (Suggestions:  Texas Toast, Sour Dough, Rye)
Cheese Slice (American, Swiss, Cheddar, Pepper-Jack or whatever)
Tomato, Sliced

Directions: 

Heat your skillet or griddle to medium-high.  Lightly brush one slice of bread on one side with margarine or mayonnaise.  Place brushed side down in hot skillet or griddle.  Top with a large scoop of tuna salad, spreading with the spoon to cover slice of bread.  Add 1 cheese slice and 1 tomato slice.  Add second slice of bread which has been brushed with margarine or mayonnaise (brushed side out).  Toast until nicely browned on bottom.  Flip to toast other side.  Eat warm.

Tuna Melt goes great with a bowl of  meatless soup such as the tomato soup recipe found above or the black bean soup recipe from 2018.



Lenten Recipes 2018

Lentils with Rice (Mjaddara or Mujadara)
Submitted by Fr. Mark Ebert

Ingredients:

1 C Lentils, rinsed
1/2 C Olive Oil or Salad Oil
3 Large Onions, slivered
1/2 C Rice
1 T Salt
Water 6 Cups or More

Directions:

Saute slivered onions in oil.  Cook until onions are a golden brown color (carmelized).  Reserve 1/2 of onion mixture.  Place lentils in a deep saucepan, cover with water, add salt and cook for about 20 minutes.  Add uncooked rice, half of onion mixture, and cook for another 20 minutes.  Cook until all moisture is absorbed.  To serve, turn on a platter and arrange sauteed onions on top.  Serve with Lebanese salata or greek yogurt.

Variations: 
Prepare as above, but use a mix of rice and vermicelli. (See following recipe.)

Prepare as above, except cook lentils for about 10 minutes and then add 1/2 C of wheat (burghul, coarse ground) and continue to cook. 



Rice with Vermicelli (Riz bish-Sh(iriyyi)
Submitted by Fr. Mark Ebert

Ingredients:

1/2 C Vermicelli (about 1/2 doz. pieces cut into 1-2" lengths)
1/4 C Margarine or Butter
1 C Uncooked Rice, Long Grain
2 1/2 C Water
1 T Salt

Directions:

Brown vermicelli in the margarine.  Rinse rice in cold water, drain and saute with vermicelli for a few minutes.  Add water and salt, cover, and cook for 20 minutes on medium heat, then simmer for 5 minutes.  When done, rice and vermicelli should be tender. 



Easy Black Bean Soup

Submitted by Brenda Carrow

Ingredients:

4 Cans (15 oz. each) Black Beans, undrained
1 Swanson Vegetable Broth (32 oz.)
1 C Salsa
2 T Chili Powder
Extra water to reach desired consistency

Optional Toppings:  Shredded Cheese, Sour Cream, Chopped Onion, Cilantro, Tortilla Chips or Tortilla Salad Strips

Directions: 

Add all ingredients to a large soup pot.  Bring to a boil and cook until heated through.  If desired, top with your choice of toppings.



Mackerel Cakes
Submitted by Brenda Carrow
(This is roughly based on the fish cakes my mother used to  make.  Although we typically use canned mackerel, any canned fish should work.  Mackerel costs more than it used to, but this is still a very economical main dish and it pairs well with mac-n-cheese and stewed tomatoes.)

Ingredients:

1 (15 oz.) Can Mackerel, drained with bones removed
2 green onions, sliced thin
1/4 C Celery, chopped fine
1 egg, beaten
1/4 t pepper
1/2 C saltine cracker crumbs (use more if mixture seems too wet to form patties)
1 T fresh chopped dill leaves (or 1 t dried dill)
1 T fresh chopped parsley (or 1 t dried parsley flakes)
Seafood seasoning, to taste (optional)
1/4 C vegetable oil for frying


Directions:

Put all ingredients, except for vegetable oil,  into a medium sized mixing bowl.  Mix well with a spoon (or use your hands).  Using your hands, form into patties for frying.  Add vegetable oil to skillet and heat.  Add patties to hot skillet.  Fry until browned and crispy on the bottom and patty holds together.  Flip and fry until other side is well-browned and patties are cooked through.


Gooey Butter Cookies
(Ok, so these are more like something you should give up, but who can resist?)

Ingredients:

1/2 C Softened Butter
8 oz.  Cream Cheese
1 Egg
1 Box Butter Recipe Yellow Cake Mix
Powdered Sugar


Directions:

Mix butter, cream cheese, and egg until fluffy.  Add cake mix.  Mix well.  Roll into 1 inch balls and drop into powdered sugar to coat.   Bake at 350 degrees F for about 12 minutes.


Comments