Tuesday, February 27, 2007

Time for some more Lenten Recipes

Lenten (Broccoli) Rice Stuff

This makes a crock pot full...in other words, a vat.

2 cups white rice
1 cup TVP
1 packet Lipton Onion Mushroom Soup Mix
5 cups of water
1/4 cup (Ok, I'll admit it: 1 glug) of canola oil.

Bring the above to a boil, turn down and let simmer until water is absorbed.

Stir in one bag of chopped frozen broccoli and warm until the broccoli is cooked.

Tasty! (Or so they tell me.)

This would also work with peas, or no veggies at all, or any other veggie one might desire.



Pancakes/Waffles (Depending on if the Waffle Maker is clean or not, LOL!)

3 cups flour
3 heaping T. of soy flour
Heaping T. of baking powder.

Mix well.

Add a glug of oil and Rice milk, whisk or beat until the right consistency (thinner batter will make flatter pan cakes and crisper waffles). Cook on medium griddle or in Waffle maker with pam.

These keep nicely in the fridge and can be microwaved for 30 seconds by a kid for breakfast.


Shrimp and Veggie Stir Fry

A couple of tablespoons of cooking oil or pam for stir fry

Bag of mixed veggies (You know, the kind made for stir fries)
small bag of mini shrimp (the already cooked pink kind)
soy sauce to taste
spoon of sugar or splenda
red pepper to taste
corn starch or guar gum

Get oil hot, dump in veggies and soy sauce to taste and let them get started stir frying. Don't add shrimp until veggies almost done, as overcooked shrimp gets rubbery.

Cook until done, add the sugar and red pepper, stir around to blend. Thicken juices with either a bit of corn starch or a tiny bit of guar gum. It's the sugar that makes it taste like something from a chinese restaurant.

Serve over rice.

Alternate: Do the same above but instead of shrimp use garbanzo beans, and instead of soy sauce use curry powder...no sugar for this dish. Also, an onion sauteed into this is so good.

Cinnamon toast made with margarine is a big hit with the kids when we don't allow them dairy.

Pizza made with soy cheese is a good hit with the kids. My ueberpicky son seems to like it better than regular pizza with mozarella cheese. Who knew?

Baked potatoes with margarine and soy bacos.

1 comment:

Very Rev. Fr. Gregori said...

Alana,

Here are some Lebanese Lentil Recipes for Lent:

These dishes were enjoyed by my family during Lent when I grew up as a Lebanese Melkite Byzantine Catholic:

Mjadra – (Lentil Pottage)

1 cup uncooked lentils
4 cups water
1 large onion, chopped
½ cup olive oil
1/8 t. pepper
1/8 t. cumin
salt to taste
½ cup uncooked rice

Rinse lentils and place in a pan with water. Boil for 20 minutes on medium fire. Sauté chopped onions in oil. Add onions and residue, seasonings, and rice to the lentils. Cover and cook for 20 minutes. Stir occasionally. Serve on a platter – this thickens as it cools. May be eaten hot or cold. Serves 4-6.

Mihshi Waraq – (Lenten Stuffed Grape Leaves)
The Grape Leaves can be purchased in jars at Middle Eastern or Greek food stores:

40-50 grape leaves
1 ½ cups of parsley, finely chopped
1 cup uncooked rice
2 large tomatoes, peeled
½ bunch green onions
1 small onion
½ cup lemon juice
salt and pepper to taste

Finely chop all vegetables except the grape leaves and mix well with the uncooked rice. Place a heaping tablespoon of this mixture on a grape leaf and roll up, make sure the ends of the grape leaves are folded in to secure the filling. Continue until all mixture and grape leaves are used. Arrange the rolls in a pan for cooking. Barely cover the rolls with water. Sprinkle about a tablespoon of salt over the top. Cover the pan and cook on medium heat for about 15 minutes. Add the ½ cup of lemon juice and cook for another 10 minutes or until all liquid has been absorbed.

These can be eaten hot or cold, served with laban as a dip.

Laban – (Laban is a Yogurt dip for the Mihshi Waraq)

1 cup plain yogurt
1-2 cloves of fresh garlic
1 Tablespoon dried mint, or 3-4 fresh mint leaves with stems
1 Tablespoon salt
margarine or butter
1 Tablespoon cornstarch

Mash garlic, mint and salt. Sauté in the margarine or butter. Set aside. Dissolve the cornstarch in one cup of water. Pour in the yogurt and mix well. Place the yogurt and cornstarch mixture into a sauce pan and cook on medium heat stirring constantly. Bring to a boil. Then add the sautéed garlic, mint mixture to the yogurt and mix well.

Place this mixture into individual dipping bowls and serve with the Mihshi Waraq. This will serve 4-6.