[marieber]

I'm not a good Catholic, but I was raised in a very Catholic house and for some reason I choose to still do the meatless Fridays during Lent.

Let's use this thread to post some of your favorite Lent / meatless recipes.

[TP]

I'm not a good Catholic, but I was raised in a very Catholic house and for some reason I choose to still do the meatless Fridays during Lent.

Let's use this thread to post some of your favorite Lent / meatless recipes.

Oh with meatless I always think "beans"!!!!
Here is my favorite chickpea recipe!!!

1 Can drained cooked chickpeas (Instead of canned I usually soak dry chickpeas overnight and pressure cook them)
little oil (I use abt 1 teaspoon)
chopped Mint leaves
chopped tomato ....lots
"Garam masala" Indian spice powder (If you dont have it any curry powder/paste will do)
paprica
minced garlic
minced ginger...
1 pinch turmeric

heat oil , once hot add ginger-garlic paste & mint leaves .. cook till it gives off aroma..
add tomotoes , cook on low/low-med heat till tomoatos wilt & look oily...
add cooked chickpeas , paprica , garam-masala , salt if needed...
cook till spices coat chickepeas and you are done.. serve this with any bread/rice...

[Kimani]

Falafel balls in pitas with cucumbers, sprouts, tomatos, greek yougart or sour cream. Yummm, I need to make this soon!

Does shrimp scampi count? Made that a couple weeks ago.

Vegetarian pizza with veggies and feta.

Vegetarian lasagne. Pasta with puttanesca sauce.

You could make tofu fried rice or a simple tofu curry, great recipes online. (I love google!)

Boca burgers are yummy too.

Easy vegatable stew. Just sautee a bunch of onions, carrots, celery and potatoes add some stock, a bit of a package of frozen spinach, some tomato paste and a bit of V8 and a couple bay leaves salt and pepper and hot sauce if you like. Let it cook for 20 minutes and you're done!

So many ideas come to mind. I need to stop though cause I'm getting really hungry right now.

[MichelleL]

I make baked haddock a lot during Lent. For two of us...this is what I do.

1 lb. haddock
1/2 lemon
few pats of butter
Ritz crackers

Spread a bit of butter on the bottom of a 9x13 baking dish, or coat with cooking spray. I try to get skinless, but if not, place fish skin side down. Squeeze 1/4 lemon over fish, reserve other 1/4 to use if desired once baked. Crumble 1/4 sleeve Ritz crackers, add a little melted butter if desired and toss in with crackers. Spread crackers over fish.

Bake 350 for approx. 25 minutes, until it flakes easily with a fork.

I usually serve it with rice pilaf and either steamed green beans or broccoli.

[marieber]

Here's one of DH and my all-time favorites: "Friday Night Spaghetti"

Friday Night Spaghetti with Tuna and Black Olives
Adapted from Kasper, Lynne Rossetto. The Italian Country Table. Scribner. 1999.

2 large cloves garlic
2 tightly packed Tbsp Italian (flat) parsley leaves
1/8 tsp coarse salt, or more to taste
1 lb spaghetti
6 quarts boiling water
2 Tbsp EVOO
1 med red onion cut into 1/4 inch dice
2-3 oil packed anchovy fillets, rinsed and chopped
1 Tbsp tomato paste (I buy this in toothpaste-like tubes in the canned tomato section of the supermarket)
1 6-oz can of tuna packed in olive oil (Italian brands like Progresso or Cento if available)
Freshly ground black pepper
1/3 cup Kalamata olives, pitted and coarsely chopped
1 Tbsp vinegar packed capers, drained

Cook the spaghetti, drain and reserve at least 2 cups of cooking water.

Chop together the parsley and the garlic, with the salt (either in a food processor or on a board).

Heat the olive oil in large saute pan and add the garlic-parsley mixture and half the onion. Saute until onion is beginning to soften, about 3 minutes. Don't brown the garlic. Blend in 1/4 cup of the reserved pasta water and cook to nothing. Stir in the anchovies and tomato paste, along with about 1/3 cup more of the reserved pasta water. Continue stirring over medium heat 1 minute. Blend in the tuna, seasoning with salt and pepper to taste. Cook another minute, adding a little pasta water if there's no moisture in the pan. Remove from the heat.

If the sauce has dried up, add more water. Toss with drained pasta, remaining onion, olives, and capers. Toss to cloak spaghetti with the sauce. Add more liquid if it seems dry.

[Meximeli]

I finally remembered to bring this in.

Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon olive oil (or what ever oil you use)
1 cup dry lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
(I've used a Texas Spice mix, which includes the previous three and a few other things, I was given as a gift its is great in this recipe)
2 1/2 cups chicken broth (I usually just use water)

In a large skillet, saute onions and garlic in oil until tender. Add lentils, chili powder, cumin and oregano. Cook and stir for 1 min. Add broth, bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until lentils are tender. Unover, cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly stir in your favorite salsa if desired (I usually serve the salsa on the side, but we use hot! salsa) Spoon about 1/4 cup on to a tortilla or taco shell, top with lettuce, diced tomatoes, cheese, sour cream, green onions as desired.

I really love these lentils.

[Callen]

I finally remembered to bring this in.

Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon olive oil (or what ever oil you use)
1 cup dry lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
(I've used a Texas Spice mix, which includes the previous three and a few other things, I was given as a gift its is great in this recipe)
2 1/2 cups chicken broth (I usually just use water)

In a large skillet, saute onions and garlic in oil until tender. Add lentils, chili powder, cumin and oregano. Cook and stir for 1 min. Add broth, bring to a boil. Reduce heat, cover and simmer for 25-30 minutes or until lentils are tender. Unover, cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly stir in your favorite salsa if desired (I usually serve the salsa on the side, but we use hot! salsa) Spoon about 1/4 cup on to a tortilla or taco shell, top with lettuce, diced tomatoes, cheese, sour cream, green onions as desired.

I really love these lentils.

Thank you so much for sharing. I love lentils!

[Stacy]

Spinach-Ravioli Lasagna

Ingredients
1 (6-oz.) package fresh baby spinach, thoroughly washed
1/3 cup refrigerated pesto sauce
1 (15-oz.) jar Alfredo sauce
1/4 cup vegetable broth*
1 (25-oz.) package frozen cheese-filled ravioli (do not thaw)
1 cup (4 oz.) shredded Italian six-cheese blend
Garnishes: chopped fresh basil, paprika
Preparation
1. Preheat oven to 375°. Chop spinach, and toss with pesto in a medium bowl.

2. Combine Alfredo sauce and vegetable broth. Spoon one-third of alfredo sauce mixture (about 1/2 cup) into a lightly greased 2.2-qt. or 11- x 7-inch baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining Alfredo sauce.

3. Bake at 375° for 30 minutes. Remove from oven, and sprinkle with shredded cheese. Bake 5 minutes or until hot and bubbly. Garnish, if desired.

*Chicken broth may be substituted.

Southern Living, AUGUST 2008

**I made this for the first time last night and it was very good! Even the kiddos gobbled it up. The only change I made was using 1/2 cup of pesto. Otherwise, perfect he way it is!**

[Meximeli]

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