Lenten Recipes 2020

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.)

Recipes below have been submitted by parishioners and friends of the parish.


Lenten Recipes 2020


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.


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 for 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 for Tuna Salad:

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 for Tuna Melt:

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.