Share Your Lenten Recipes Here!

[Theodora Elizabeth]

I created this recipe on the spur of the moment last year. I'll cook up a big pot and eat off it all week.

Theodora Elizabeth's easy veggie soup

In your largest soup pot (at least six quarts) saute 2 chopped green peppers and 2 chopped onions (sweet yellow/Vidalias are good) in a little veggie oil (I use canola). Can also use water. Cook until onions are soft and fragrant. Add a quart of veggie broth or water. Add one large can of plain diced tomatoes, undrained. Add two cans, undrained, or one large bag of frozen, sweet kernel corn. Add as much sliced carrot as you would like. Season to taste with salt and pepper. Cook until veggies are tender, but not too soft. Add additional water if needed.

Enjoy!

Theodora Elizabeth

[Theodora Elizabeth]

I use this bread recipe year round (I make just about all my own bread). Was taught to make it by a SAHM in my parish, with four kids (ages 7, 6, 2, 6 weeks!). It's "fasting" since there is no milk or eggs in it, just a little canola (or other veggie) oil (don't use olive).

Best to use a large stand mixer like a Kitchen Aid for this (I have carpal tunnel medium-bad in my right hand and it hurts to knead. As a result, my priest - who also suffers from carpal tunnel - has given me his blessing to use my mixer to make prosphora). If not, knead for 20 minutes.

In mixer bowl (or large mixing bowl if kneading by hand) in this order:

2-1/4 c. hot water
1-1/2 t. salt (kosher salt is good)
1/4 c. honey
1/4 c. oil (I use canola)
6-2/3 c. flour (I use half white and half whole wheat. All whole wheat doesn't rise as nicely and can be a brick!)
1 T. yeast.

Use dough hook and knead on low for 8 minutes. Form dough into a ball, place in a large bowl. Cover with a clean dish towel and place in a warm place to rise, until double, for 90 minutes. Punch down and reform into a ball. Put back in warm place, this time for 45 minutes. Punch down and form into two loaves. Place into 2-8"x4" loaf pans. Cover with towel and place in warm place to proof in pans for 45 minutes (rise above pans). Bake at 28-30 minutes until golden brown on top, and loaves sound hollow on the bottom when taped with your knuckles.

Very tasty, filling and I get sandwiches out of this bread.

Enjoy!

Theodora Elizabeth

[Theodora Elizabeth]

I used whole wheat couscous I get at Trader Joe's or Whole Foods. It has more protein than plain couscous.

Boil one cup of water (or veggie broth) with a dash of salt in a medium saucepan. After it comes to a rolling boil, take pan off heat. Add one cup of uncooked couscous and stir. Cover pan and let sit for five minutes. Fluff with a fork and add one undrained can of diced tomatoes. Season to taste with salt and pepper.

I use this as a main dish. Since I'm still single, I don't currently have to worry about feeding other family members. But I'm looking forward to the challenge!

Theodora Elizabeth

[尼古拉前执事]

San Francisco Fish Stew
Serves 5-6

Sauté in Dutch oven or large saucepan:
1 T. oil
1 clove garlic, chopped
1/2 c. chopped onion
1/3 c. chopped green pepper
Add:
1/4 lb. Mushrooms, sliced (optional)
2 c. cooked tomatoes
3/4 c. tomato paste
1 c. vegetable broth
1 T. lemon juice
1 small bay leaf
1/2 t. dried oregano
1 t. sugar 
3/4 t. salt
1/8 t. pepper
Cook uncovered 20 minutes. Add:
1-1 1/2 lbs. Flounder or other white fish, cut into large pieces
Cook 10-15 minutes, or until fish flakes easily. Serve over rice or spaghetti.

From the More-with-Less Cookbook by Doris Janzen Longacre

[尼古拉前执事]

Spice Cake

Code: Select all

• 	3 1/2 cups flour 
• 	1 Tbsp Cocoa 
• 	1 1/2 tsp cinnamon 
• 	1/2 tsp nutmeg 
• 	1/2 tsp cloves 
• 	2 cups sugar 
• 	2 tsp baking soda 
• 	1 tsp salt 
• 	2 cups cold water 
• 	1/2 cup plus 2 Tbsp corn oil 
• 	1 Tbsp vanilla extract 
• 	2 Tbsp white vinegar or lemon juice 
• 	OPTIONAL:  1 cup raisins, 1 cup chopped nuts

Heat oven to 350 degrees. Grease a 9 X 13 pan or 2 nine inch round cake pans. In a large mixing bowl, combine dry ingredients. Stir well with a fork to distribute soda and spices. In a separate bowl, combine wet ingredients. Pour wet ingredients into dry and whisk until all lumps are gone and batter is smooth. Pour into pan(s) and bake layers for about 25 minutes, 9X13 40-45 minutes. Cool on wire rack 10 minutes. Remove from pans if desired or cool completely in pan. Ice or dust lightly with powdered sugar before serving, if desired.

Creamy Icing
• 1 cup soy milk
• 2 Tbsp flour
• 1 cup margarine
• 1 cup granulated sugar
• 1 tsp vanilla

In a small saucepan over medium/high heat, whisk together flour and soy milk. Stirring constantly, bring to a boil and continue cooking for 2-3 minutes until mixture is thick. Let cool completely. Cream together margarine, sugar, and vanilla. Add cooled cream mixture and beat well.

[尼古拉前执事]

SESAME CABBAGE SALAD

1 head cabbage chopped
1 bunch green onions chopped
1/2 cup chopped celery or peppers
3 packages Ramen noodles
1 bag frozen peas
1/2 cup vegetable oil
1/4 cup cider vinegar
2 Tablespoon sugar
8oz chunk almonds, toasted
4 Tablespoons sesame seeds, toasted

Mix cabbage, green onions, and celery. Break up dry Ramen noodles and toss in. Mix dressing of vinegar, oil, and soup mix. Toss dressing and toasted almonds and sesame seeds with salad mix. This yields a lot of salad and is best served same day. Serves 15-20 people.

[尼古拉前执事]

Glazed Maple Nut Cake

Cake:
3 1/2 cups all-purpose flour
2  1/2 tsp. baking soda
1/2 tsp. ginger
1/2 cup plus 2 Tbsp. vegetable oil
1 1/2 cups maple syrup
1/2 cup water
2 Tbsp. white vinegar
1 tsp. salt
1 cup chopped walnuts

Preheat oven to 350 degrees.
Grease and lightly flour two 9x2-inch round cake pans. Sift dry ingredients together in one bowl. In a separate bowl, mix together the oil, syrup, water, and vinegar.  Gradually add the flour mixture until well incorporated. Stir in the nuts. Divide the batter between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center of cake comes out clean.  Let cakes cool in pan for ten minutes. Remove from pans and cool completely on wire rack.

Glaze:
2 cups powdered sugar
1/4 cup maple syrup
1/4 cup soymilk

Mix together well.

To assemble:

Place first layer on a serving plate. Lightly coat with glaze. Place second layer on top and drizzle remaining glaze over the top and down the sides of the cake.

Variation: Reduce walnuts to 1/2 cup and add 1/2 cup dried currants, or 1/2 cup dried cranberries.