Share Your Lenten Recipes Here!

[尼古拉前执事]

Roasted Potato and Garlic Salad
Original recipe yield: 6 servings.

Prep Time:
15 Minutes
Cook Time:
30 Minutes
Ready In:
45 Minutes
Servings:
6

INGREDIENTS:

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* 8 red potatoes - unpeeled, scrubbed and cubed
* 2 red bell peppers
* 2 medium heads garlic
* 1/2 cup olive oil
* salt and pepper to taste
* 1/3 cup balsamic vinegar
* 1/3 cup olive oil
* 1 teaspoon dried oregano

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
3. Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
4. Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
5. Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
6. Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
7. Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
8. Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

[尼古拉前执事]

Lemon Garlic Tilapia
Original recipe yield: 4 servings.

Prep Time:
10 Minutes
Cook Time:
30 Minutes
Ready In:
40 Minutes
Servings:
4

INGREDIENTS:

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* 4 tilapia fillets
* juice of 1 fresh lemon
* 1 tablespoon butter, melted
* 1 clove garlic, finely chopped
* 1 teaspoon dried parsley flakes
* pepper to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
2. Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

[DavidHawthorne]

Thank you, Deacon Nicolai, for sharing a Lenten recipe so long before the Fast- particularly since it is one we can eat for only two days of the Fast. This gives us plenty of time to try it beforehand!
I've actually had a hankerin' for a new Tilapia recipe the last few days. I'll be sure to give it a try soon (purely for scientific purposes, of course).

[尼古拉前执事]

David,

Just remember there are plenty of fish days in the upcoming Nativity Fast!

[尼古拉前执事]

Foil-Pack Mushrooms

PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
SERVINGS 4

NGREDIENTS

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* 24 fresh crimini mushrooms, stems removed
* 4 green onions, chopped
* 2 tablespoons pine nuts
* 1/4 cup olive oil
* 1 pinch salt and freshly ground black pepper to taste

DIRECTIONS

1. Preheat the grill for high heat. Lightly grease 4 large sheets of heavy duty aluminum foil.
2. Stuff each mushroom with equal amounts of green onions and pine nuts. Place 6 mushrooms on each piece of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Seal the foil around the mushrooms, forming 4 packets.
3. Place the foil packets on the preheated grill, and cook 20 minutes, until mushrooms are tender.

[尼古拉前执事]

New Orleans Barbequed Shrimp

Original recipe yield: 2 servings
PREP TIME 10 Min
COOK TIME 30 Min
READY IN 40 Min

INGREDIENTS

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* 1 pound shrimp, heads off and unpeeled
* 1/2 cup butter
* 1/2 cup zesty Italian dressing
* 1 tablespoon lemon juice
* 2 teaspoons ground black pepper
* 1/8 teaspoon garlic powder

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Wash shrimp and drain well.
3. Melt margarine/butter in a one quart casserole dish. Add salad dressing, lemon juice, black pepper and garlic powder.
4. Add shrimp to the casserole dish. Stir gently to cover the shrimp with the mixture. Cover and bake, stirring occasionally for 25 to 30 minutes or until shrimp are pink.
5. Serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily 'dunk' bread in the sauce!

[尼古拉前执事]

Tomato Rasam

Serves 4 to 6

This rasam brings back memories of being a young boy in Nagpur, a small city in the western state of Maharashtra where my family lived for about three years. My dad's boss there was South Indian, and I was introduced to the exotic smells and tastes of southern Indian cooking in his home. Every time we went there for dinner, his wife would meet us with glasses of this rasam. It took only a very short time for me and my family to become enchanted by these wonderful tastes.

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* 2 medium tomatoes, one quartered and one chopped
* 1 garlic clove
* 4 cups water
* 2 teaspoons minced fresh ginger
* 1/4 cup chopped fresh cilantro
* 1/2 fresh hot green chile, cut crosswise into 4 pieces
* 1 teaspoon store-bought curry powder, or 2 teaspoons rasam powder
* 1/2 teaspoons ground cumin
* 1/2 teaspoon ground black pepper
* 2 teaspoons salt, or to taste

Tempering Oil:

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* 2 teaspoons canola oil
* 1/4 teaspoon black mustard seeds
* 2 whole dried red chiles
* 4 fresh or 6 to 8 frozen curry leaves, torn into pieces (optional)
* 1 teaspoon unsweetened shredded coconut (optional)

Puree the quartered tomato with the garlic in a blender of food processor. Set aside.

Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes.

Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.

For the tempering oil, combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop) and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds. Add the curry leaves and coconut, if using, and cook, stirring, until the coconut turns golden brown, about 30 more seconds. Pour immediately into the soup and stir. Serve hot.