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For oil days: Crab Stuffed Mushrooms

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Crab Stuffed Mushrooms

Recipe yield: 10 servings
PREP TIME 20 Min
COOK TIME 15 Min
READY IN 35 Min

INGREDIENTS

Code: Select all

* 20 large fresh mushrooms, stems removed
* 3 tablespoons Italian-style salad dressing
* 1 cup crabmeat
* 3/4 cup vegan bread crumbs
* 2 eggs, beaten (mix of 2 tsp of potato or corn starch & 2 TBS of water to take the place of 1 egg)
* 1/4 cup nayonnaise (or other fasting versions of mayonnaise)
* 1/4 cup minced onion
* 1 teaspoon lemon juice

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a cookie sheet with non-stick cooking spray.
  2. In a shallow bowl, marinate mushrooms in Italian dressing for 20 minutes. Drain well.
  3. In a small mixing bowl, combine crabmeat, 1/2 cup of breadcrumbs, egg substitute, nayonnaise, onions, and lemon juice. Fill the mushroom caps with the mixture. Arrange the mushrooms on the prepared baking sheet. Top with remaining breadcrumbs.
  4. Bake for 15 minutes.
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Lenten Byzantine Paximadia Variations

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Lenten Byzantine Paximadia

1 c. vegetable oil
1 c. sugar
1 c. orange juice
2 1/2 t. baking powder
1/2 t. baking soda
flavoring (see below)
5 c. flour (may need a bit more)
optional fruits or nuts (below)

Mix oil and sugar.
Add orange juice, mix well.
Add baking powder and soda.
Add flavoring as desired.
Add flour and mix well to get a fairly stiff dough.
Add fruits or nuts as desired and mix well.
Divide dough into 4, 6, or 8 portions (depending on size of cookies desired) and roll out each portion into a log as long as your cookie sheet or baking pan.
Grease two cookie sheets or 10"x15" baking pans.
Place half the logs on each pan, spacing evenly.
Flatten the logs somewhat.
Bake at 350 degrees for approximately 25 minutes.
Remove logs from pans with pancake turners.
Slice logs into 1/2" - 3/4" slices on the diagonal.
Return the slices to the pans, cut side down, and toast them in a 275-300 degree oven until light brown and dry.
The small recipe makes about 5 dozen good sized cookies.
The amounts really depend on how you slice the logs.

Variations:

Orange-Cranberry
2 t. orange extract
1 c. dried, sweetened cranberries (4 oz.)

Vanilla-Currant
2 t. vanilla
1 c. currants

Maple-Nut
1 t. maple extract
1 c. chopped pecans

Anise
3 or 4 t. anise extract
or 3 T. anise seeds

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Baked Bulgur with Pecans

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Baked Bulgur with Pecans

1 cup bulgur wheat, uncooked
1/2 tsp dried basil
1/8 tsp salt
1/8 tsp pepper
2 cups boiling water
1/4 cup chopped pecans

Preheat oven to 350 degrees F. Lightly oil or spray a 1-quart baking dish with a nonstick cooking spray. Place bulgur, basil, salt and pepper in prepared baking dish. Add boiling water and mix well. Cover tightly and bake 20 minutes. Fluff with a fork, add pecans, and mix well. Serve hot.

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Topig - Armenian Chickpea Kofta

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Topig - Armenian Chickpea Kofta

2 cup chick peas
6 cup cold water
2 sm potatoes, boiled in jackets
1 1/2 tsp salt
1/2 tsp freshly ground white pepper
** FILLING
3 lg onions; halved & sliced
2 Tbs water
1/4 tsp allspice
1/2 tsp cumin
1/3 cup pine nuts
1/3 cup currants
3/4 cup tahina
freshly ground black pepper
** TO FINISH
olive (or canola) oil
cinnamon
paprika
lemon wedges
parsley sprigs

1 Soak chick peas in the cold water for 24 hours, in a cool place if weather is warm.
2 Remove the skins by taking a handful at a time and rubbing with the palms of both hands so that the chick peas actually rub against one another. Drop back into bowl and take up another lot. Skim off the floating skins as they accumulate. (why not just leave the skins on, if this sounds like too much trouble!) Drain well.
3 Pass the skinned chick peas through food grinder twice, using fine screen. Alternatively, place in food processor container in 2 lots and process to a paste
4 Peel skin from boiled potatoes and mash finely with a fork. Combine with ground chick peas, add salt and a good grinding of white pepper. Blend thoroughly and keep aside.
5 Put sliced onions in a pan with the water, cover and steam over medium heat for 10 minutes, then remove cover and leave until moisture evaporates.
6 Turn into a bowl and cool.
7 Add allspice, cumin, pine nuts, and currants to the onion. Blend well, then mix in tahina, and salt and pepper to taste.
8 Take 4 pieces of unbleached calico or similar cloth, each about 50 cm (20 inches) square and scald in boiling water.
9 Cool a little, then wring out well. Open out a square of cloth on work surface and put a quarter of the chick pea paste in the centre.
10 Spread evenly with a spatula to a 20 cm (8 inch) square and place a quarter of the filling in the centre, spreading it a little. Bring each corner of the paste over the filling by lifting up corners of cloth. Paste should enclose filling in envelope fashion.
11 Smooth joins to seal well. Make a single tie with each pair of diagonally opposite corners of cloth, then tie a second time. Complete another 3 topigs in the same way.
12 Half fill a large pot with water, bring to the boil and add about 1 tablespoon salt. When briskly boiling, lower prepared topigs into pot and return to the boil.
13 Cover and boil steadily for 12-15 minutes or until topigs float and feel firm to the touch. Lift out immediately and place on a tray, draining off water in tray.
14 Untie and invert topigs onto platter. Leave until cool.
15 When ready to serve, pour a little olive (or canola) oil over each topig and dust lightly with cinnamon or paprika. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, then slice in thick pieces. Olive (or canola) oil and lemon juice are added to individual taste. NOTE: Ready-skinned chick peas are available at some Armenian and Greek food stores. These look like split peas, but are larger and nut coloured.

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Armenian No-Cook Pilaf

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Armenian No-Cook Pilaf

You can substitute cooked brown rice or couscous for the
bulgar if you wish

1 cup #1 cooked bulgur
1 small can tomato sauce (the smallest kind of generic, cooking style sauce sold - about 4-6 ozs)
0.5 of tomato sauce can worth of water
salt
paprika
juice of 1.5 lemons
chopped parsley and chives

Mix bulgur, tomato sauce and water. Wait until
liquid is absorbed. Add the rest of the ingredients to taste.

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Sunflower Pilaf

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Sunflower Pilaf

1 cup sunflower seeds
3/4 teaspoon dried thyme; crumbled
1/4 cup fresh cranberries chopped
1 yellow bell pepper; cut julienne strips
2 1/2 cups wild rice - (apx 1 lb); rinsed well in several changes of water and drains
4 1/2 cups vegetable broth
2 tablespoons unsalted margarine; melted
1/4 teaspoon salt
1 large onion; halved lengthwise, and sliced thin lengthwise
1/4 cup olive or canola oil

Preheat the oven to 375 degrees. In a small baking pan toss the sunflower seeds with the margarine, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant. In a flameproof casserole cook the onion and the bell pepper and cranberries in the oil over moderately-low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the sunflower seeds.

This recipe yields 8 servings.

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Eleni's Tomatoey Yummies!

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Eleni's Tomatoey Yummies!

Dice an onion & two cloves of garlic and saute in non-olive oil (a tablespoon or two) in a large saucepan

Add 3/4 cup of rice - stir in

add a bunch of cleaned fresh spinach - chopped with stems removed or chopped. Stir until spinach softens and wilts

add a small (8 oz?) can of tomato sauce and that same can full of water TWICE. Salt and pepper to taste.

You can also use stewed tomatoes - just add that as well with the tomato sauce - makes it more tomatoey

Put the lid on and simmer until rice is done (about 15-20 minutes) - add more liquid if necessary.

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