Feast of the Holy Family



Today we can have a traditional Lebanese meal, since this is the same kind of food that Mary served Jesus and St. Joseph. Taken from Catholic Culture

Stuffed Cabbage Rolls

Ingredients:
10 leaves cabbage
1 cup uncooked white rice
2 cups water
1 pound lean ground beef
1 cup dry bread crumbs
1 pinch ground cinnamon
1 (28 ounce) can whole peeled tomatoes, chopped
1 onion, diced
1 teaspoon salt

Directions:
Preheat oven to 300 degrees F (150 degrees C).
Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain. Combine the rice and water is a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.
In a large bowl, combine beef, bread crumbs, cinnamon, drained and chopped tomatoes, onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking in edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow baking dish.
Bake 40 minutes, or until beef is cooked through. Serve warm.

Lentil Soup

Ingredients:
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Directions:
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Hummus

Ingredients:
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

Directions:
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley

Pin It

3 comments:

  1. Those recipes sound delicious!! Thanks for posting Ruth!

    ReplyDelete
  2. Does anyone know how to copy this recipe without the brown background? Thanks.

    ReplyDelete
  3. Can you just copy and paste the text into word? I have done that in the past when I wanted to print something out... Hope that helps!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...