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Mary Chris
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There are some good suggestions for meatless meals in the What's Cooking thread. If you have a favorite recipe please post it here!
Cuban Black Jack Casserole
2 cans black beans, drained
1-1/4 cups water
1/2 cup white rice (I use brown)
2 T vegetable oil
1 cup onion, diced
1 cup green pepper, diced
1 cup red pepper, diced
****I throw some yellow pepper in also***
2tsp fresh minced garlic
3/4 cup dry white wine
3/4 cup chicken broth
***I omit the chicken broth during lent and when I serve it to vegetarians, either use water and more wine  or vegetable broth******
1/4 tsp salt or more to taste
2 dashes coarse black pepper
1/4 tsp crushed red pepper flakes
2 tsp cumin
1/2 tsp dried oregano
1 cup golden raisins
4 cups grated Monterey Jack cheese
1/3 cup blanched, slivered almonds
1/4 cup dry bread crumbs, divided
Preheat oven to 350. bring 1-1/4 cup water to boil is small sausepan. Add rice and dash of salt. cover and simmer for 15 minutes or until all water is absorbed. Set aside.
Heat 2T salad oil in heavy dutch oven. Add onions, red and green peppers and garlic. Saute until peppers and onions are soft. Add beans, rice, wine, broth, spices, raisins and almonds.
Stir well to blend thoroughly and cook uncovered over low heat for 8-10 minutes or until mixture begins to thicken. Correct salt if necessary. Remove from heat and stir in cheese. Top with bread crumbs. Bake for 30 minutes or until cheese is melted and mixture is bubbly.
The original recipe, which is from Eat, Drink and Be Chinaberry, calls for this to be put into two 1-1/2 quart dishes. I usually just use a big casserole dish. I also do not add the almonds or bread crumbs. When I make it, we like to use this as a burrito filling.
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Molly Smith
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Here's a goodie--you can substitute vegetable broth for chicken broth, but you may need to add a little more seasoning.
Pasta e Fagioli
2T. olive oil
1c. chopped onion
3 cloves garlic, minced
2 (14.5 oz) cans stewed tomatoes
3c. low sodium chicken broth (or veg)
1 (15 oz) can cannellini beans
1/4 c. chopped fresh parsley
1 t. dried basil leaves
1/4 t. ground black pepper
1/4 lb. seashell pasta (uncooked)
Heat oil in dutch oven, add onion and garlic and cook about 5 minutes. Add undrained tomatoes (I run these through my processor first), undrained cannellini beans, broth, parsley, basil and pepper and bring to boil. Let boil for approx 1 minute and then let simmer about 10 minutes, covered. Add pasta to to soup and simmer approx 10-12 minutes or until pasta is tender. Serve immediately and enjoy!
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Molly Smith
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Here's another soup recipe. This one freezes really well.
Southwest Corn and Tomato Soup
1c. V8 juice
1c. chicken or vegetable broth
4 large garlic cloves, minced
5 scallions, minced
3 c. frozen white corn
1/2 c. drained, chopped green chilis
28oz can crushed tomatoes (you could use diced if you like your tomatoes chunkier)
1t. ground pepper
2T. minced fresh cilantro
Monterey Jack cheese
In a large pot, brown the garlic. Add all other ingredients through the pepper, bring to boil and let simmer for 10 minutes or so. Stir in cilantro and serve. This is yummy topped with monterey jack cheese and crushed tortilla chips. (It's also great with some leftover chicken tossed in if you want to add meat.)
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Molly Smith in VA
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TKCAnne
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| Posted: Feb 20 2005 at 3:34pm | IP Logged
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This is a new one I just tried. *All* my kids loved it!
Penne with Walnut Sauce
1 lb. Penne
4 T butter
1 clove garlic, minced
1 1/2 cups chopped walnuts
8 oz. cream cheese
3/4 cup grated Parmesan or Romano
While the pasta is boiling, melt the butter over medium heat and cook the garlic until it is very fragrant. Add the walnuts and saute for 3 minutes. Add the cream cheese and warm through, combining thoroughly.
Drain the pasta, toss with the grated Parmesan. Add the sauce and stir to combine. Add a green salad and a steamed veggie and dinner is served!
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MacBeth
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| Posted: Feb 22 2005 at 2:37pm | IP Logged
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Here's a fun Lenten soup, meatless for Fridays. I think I posted this last year:
Purple Soup
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Rachel May
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I thought I'd revive this before Lent comes so we can start thinking ahead. Any new suggestions?
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Rachel
Thomas and Anthony (10), Maria (8), Charles (6), Cecilia (5), James (3), and Joseph (1)
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Mary Chris
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| Posted: Feb 22 2006 at 5:22pm | IP Logged
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Bumping this up since Lent is just around the corner....
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Blessings, Mary Chris Beardsley
mom to MacKenzie3/95, Carter 12/97 Ronan 3/00 and wife to Jim since 1/92
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JennGM
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Can I ask about cookbooks? I saw two books out there that I wanted to ask if anyone had seen or used them.
Scroll down on this page:WHEN YOU FAST. . . Recipes for Lenten Seasons. This is following the Orthodox fast, so a little extreme.
And Sacred Meals...which isn't completely Lenten, but good ideas.
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JennGM
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Found another one on Emmanuel Books Cooking by the Cross. Feedback?
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marihalojen
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Here's a great recipe with a name dating back to the eighth-century Moorish invasion of Spain.
Moros y Christianos
1 cup onion, chopped
3 cloves garlic, minced
2 Tbsp olive oil
1/2 cup tomato sauce
1 - 16oz can veggie broth
2 cups long-grain parboiled rice (like Uncle Ben's)
1 tsp cumin
1 tsp oregano
1/2 tsp black pepper
2 - 15 oz cans black beans, rinsed and drained
1 bay leaf
1/2 cup chopped green bell pepper
Cilantro or parsley sprigs
Heat oil in skillet, add onions and garlic, saute 2 min.
Stir in tomato sauce and broth, bring to boil.
Add rice through bay leaf, return to boil.
Cover, reduce heat and simmer 20 minutes, stirring occasionally.
Discard bay leaf before serving.
Sprinkle with green peppers and cilantro.
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Karen E.
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TKCAnne wrote:
This is a new one I just tried. *All* my kids loved it!
Penne with Walnut Sauce
1 lb. Penne
4 T butter
1 clove garlic, minced
1 1/2 cups chopped walnuts
8 oz. cream cheese
3/4 cup grated Parmesan or Romano |
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Wow, does this sound delicious! Thanks for the new recipes. Lots of stuff is sounding great here ....
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JennGM
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marihalojen wrote:
Here's a great recipe with a name dating back to the eighth-century Moorish invasion of Spain.
Moros y Christianos |
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This sounds delicious! Have you tried it with brown rice?
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Family in Feast and Feria
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momwise
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This must be brand new. It looks promising. I haven't seen the others.
I have Lenten Fare and Food for Fridays by Constance Cruickshank, who was Anglican. The recipes use oz. and lbs. and it has a lot of food we wouldn't try, like Fish Custard and Anchovy Eggs 
Another resource for Lenten meals is the Operation Rice Bowl site. This is the Educator's page. When you go to the Fasting page there are links for meatless recipes from Kenya, Vietnam, Nicaragua, etc. You can really connect your Rice Bowl, or almsgiving with these recipes by going to the Learn pages and using the Interactive Map
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marihalojen
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jenngm67 wrote:
This sounds delicious! Have you tried it with brown rice? |
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In my previous (organized) life I would cook loads of brown rice for quick meals later in the week and it would work wonderfully. I've definitely gotten away from that and should make an effort to try again...
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The Mari Hal-O-Jen
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Rachel May
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DO you ever cheat and may "minute" brown rice. Not quite as good but we keep it on hand for those days I forget to start it ahead.
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Rachel
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JennGM
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marihalojen wrote:
jenngm67 wrote:
This sounds delicious! Have you tried it with brown rice? |
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In my previous (organized) life I would cook loads of brown rice for quick meals later in the week and it would work wonderfully. I've definitely gotten away from that and should make an effort to try again... |
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I try to do this on a regular basis, but it's not because I'm organized, it's that I need it on hand for my ds' food, as he can't have bread and such.
rachel May wrote:
| DO you ever cheat and may "minute" brown rice. Not quite as good but we keep it on hand for those days I forget to start it ahead. |
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Trader Joe's has some frozen brown rice packets that can cook up in 3 minutes and they are quite good. And I have made those minute brown rice things. I don't remember the brand, only saw it up in PA, but it was a lifesaver. I can't go back to white rice now.
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jdostalik
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Here is a favorite recipe I have used for about three years. It is very filling and great as a tortilla filling, as well.
Cuban Beans and Rice
It is not spicy and my kids will eat it! 
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Jennifer in TX
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Let the Little Ones Come
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Mary G
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This is great -- I'm getting lots of ideas for lent. One year we tried the Byzantine fast -- no eggs, dairy, meat, etc. BOY, that was hard. Ever since, my kids ask, anytime I make a new recipe -- "does this have tofu in it"
Anyway, my family will thank you so much for these kid-tested recipes....now which one to make first?
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amyable
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Oooo, this looks good to me - a dairy free, egg free, meat free cookbook? Sounds perfect. Unless of course it's filled with nuts and tofu. I wonder if these meals are more traditional (i.e. would they have had tofu 500 years ago?). I may just splurge on this one. I'll let you know what it's like if I do!
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Rachel May
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My kid's very favorite dinner is tostadas.
I fry corn tortillas in crisco and drain them.
I cook dry pintos, but skip the overnight soak. They still cook in 2 hours without soaking. I add my salt (2 tbsp to 4 lbs beans) in the cold water before cooking. Otherwise you have to wait until you smash them so you don't make them tough. Instead of refrying them, I just smash them with some of the bean liquid until they are peanut butter consistency. They can be frozen before or after smashing.
We put the beans on the tortillas and top with grated cheddar, shredded lettuce, tomatoes, sour cream, hot sauce, avocado or guacamole.
The best part is that you can do any one part of the meal ahead, so I do a little here and a little there across the day, and then we just warm the beans before dinner.
Mangoes, mandarin oranges and banana salad is a good side.
I love the Byzantine fast idea. Maybe when I'm not pregnant I'll finally get to try it.
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Rachel
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Meatless Meals, Recipes
