Lenten Fish Dinner: Tilapia, Spinach, and Couscous

The following Lenten dinner was submitted by Eliana Murphy. Thank you Eliana!

This healthy dinner works well for any day requiring abstinence from meat, so for those Catholics who observe abstinence on all Fridays of the year, instead of offering a substitute sacrifice, it does not have to be used only during Lent.  It could be served with a green salad, and afterwards, grapes could be served.

Baked Tilapia

2 lbs. of thawed tilapia, basa swai, cod, or other white fish fillets
McCormick California Style Coarse Grind Lemon-Pepper Blend (This type of lemon-pepper does not have artificial coloring and preservatives, unlike other lemon pepper blends.)

Preheat oven to 375 degrees. Rinse fish fillets and arrange in metal or glass rectangular baking dish. Add enough water to lightly cover the bottom of the pan (but not enough to drown the fillets!). Sprinkle with McCormick California Style Coarse Grind Lemon-Pepper Blend. Cover pan with foil and bake for 25-30 minutes.


Fresh Garlic Spinach

1/2 or 1 head of garlic
2 bunches of fresh spinach leaves* (if you are short on time you may use 2 large bags of pre-washed baby spinach)
Olive oil

Peel garlic cloves. Rinse spinach very carefully to remove dirt and gravel if not already pre-rinsed. Use a large covered pot (7-10 qt) to cook this dish because the spinach leaves take up a lot of space until they cook down. Pour enough olive oil into the pot to cover the bottom, and add the garlic cloves. Saute for a few minutes on medium-high, then add the spinach leaves and a tiny amount of water, cover the pot, and cook until the spinach is wet and tender (approximately 10 minutes, stirring occasionally). If you are cooking a larger amount, you may have to add the spinach in batches and allow it to cook down before adding more.


Vegetable Couscous

5 or more garlic cloves
1 onion
2 zucchini
1/2 cup or 1 cup of sliced carrots (carrot chips, shredded carrots, or sliced baby carrots also work)
Olive oil
2 cups pearl couscous (you can also use regular couscous, but the water proportion and cook time is different from pearl couscous.)
4 cups water
1/2 teaspoon salt
pepper to taste

Peel and slice the garlic and onion. Slice the zuccini (I prefer to slice the zucchini in half lengthwise, then slice horizontally to get smaller pieces) and the carrots. Pour enough olive oil into a 4 1/2 qt pot to cover the bottom. Saute the garlic, onion, carrots, and zuchini for five minutes over medium-high heat. Add the couscous and saute a few minutes more (add more olive oil if necessary to prevent sticking). Add the 4 cups of water, sprinkle with a little salt and pepper, and cover and simmer until couscous is fluffy and the water is all absorbed, about 15 minutes. If you wish to have a greater proportion of couscous to vegetables, use 2 1/2 cups of couscous and five cups of water. For a quick version, substitute garlic and onion powder to taste for the fresh garlic and onion.

 For the sake of His sorrowful passion, 

have mercy on us and on the whole world.

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Fasting Bread for Lent

A couple years ago I ran across this recipe for Fasting Bread (originally from www.catholicradiodramas.com) at Catholic Family Vignettes.  I just finished baking it for tomorrow, Ash Wednesday, which is a day of fast and abstinence. (You can read more about fast and abstinence at EWTN.)   It took a little while to make, but my children and I really enjoyed the process and it was great to read about the symbolism attached to each of the ingredients.

Fasting Bread
(makes three loaves)

Ingredients:

3 1/2 cups Stone Ground Whole Wheat Flour
2 1/2 cups All Purpose Flour
1 1/2 tsp. Salt
1Tbs. Sugar
4 1/2 tsp Active Dry Yeast  (updated)
2 cups Luke Warm Water
1/2 cup 100% Pure Maple Syrup
1/2 cup Virgin Olive Oil
1 tsp. Holy Water
1 cup Oats – soaked in 1/2 cup hot water for 2 minutes
1 cup Pecan or Walnut pieces – broken and skillet toasted 2 min
1 cup Dried Cherries or Raisins - soaked 5 min in 1/4 cup hot water

Directions:

1. Combine the first three dry ingredients in a large mixing bowl. Mix well with a whisk.

2. Clear a small area in the center of the dry blend.

3. Add sugar, dry yeast, and the 2 cups of warm water. Let stand for 3 minutes until yeast proofs and forms bubbles. Combine with flour mixture and liquid. This will be thick but more liquid comes later.

4. Add maple syrup, olive oil and holy water. Stir mixture until well blended.

5. Add walnuts and/or pecans and raisins and/or cherries with their liquid.

6. Add soaked oats to the flour mixture.

7. Blend everything together in one bowl.

8. Turn out onto a floured board and knead by hand for 10-12 minutes adding more flour as needed to make a moderately stiff dough that is smooth and elastic. Knead the dough by flattening somewhat and fold-in from the outside towards the center. Press down hard on the center. Rotate the bowl and repeat the process until smooth and elastic and forma “ball”

9. Return the “ball” to the mixing bowl, drizzle with olive oil, cover and let rise 1 hour.

10. Remove to a floured board and kneed several more times as above. Cut into three equal pieces.

11. Place each piece into a loaf pan coated on all sides with olive oil. Drizzle loaf again with olive oil, cover and let rise for another hour. Olive oil produces a tasty crust.

12. Slash loaf tops and bake in the middle of a preheated 375 degree oven for 40 minutes or until brown on top and bottom. Loaf should sound hollow when tapped.

13. Remove bread from pans and cool on a rack.

QUALITY INGREDIENTS AND THEIR SYMBOLIC REFERENCES: This marvelous bread combines pure, wholesome ingredients with symbolic references found in Sacred Scripture.

Stone Ground Wheat and Oats – Symbol of the pain of being crushed by the wheels of God’s Justice – which “grind slowly but exceedingly fine.” “Unless a grain of wheat falls to the ground and dies, it remains alone. But if it dies, it brings forth much fruit.” Jn 12: 24

White Flour – a reminder of the manna given by God to the Hebrews during their forty years in the desert as Moses led them to the promised land. Manna foreshadowed the Holy Eucharist, also the called “Bread from Heaven”. Exodus 16:35 Jn 6:41

Yeast– unifying many parts into one; a symbol of the the kingdom of heaven and of the Church. Mt 13:33

Salt – Christ said to his Apostles: “You are the salt of the earth.” Mt 5:13

Water – Giving life to all things; a symbol of baptism; cleansing. Lenten penances aid the washing away our sins. “He who drinks of the water that I will give him shall never thirst.” Jn 4: 14

Olive Oil – Acclaimed throughout history as a source of strength, olive oil was used by the athletes of ancient Greece to prepare for them for the contests. Mixed with wine it was found useful in healing the wounds of those injured on the battlefields of medieval Europe. Olive oil is used by the Church in the Holy Oils applied in sacramental anointing.

Pure Maple Syrup – Collected in pure form flowing from a tree; symbolic of the cross and of the sweetness of the Blood of Christ which flowed freely from the tree of his cross, the tree of life; shed so that “sins may be forgiven.” A symbol of God’s love by making this sweet nutrient a gift to be discovered.

Holy Water – A sacramental used in blessings and bringing new life in Baptism. Holy water carries a blessing just by its use and when introduced with the sign of the cross how could this not be a must an key ingredient of fasting bread for lent?

Walnuts and Pecans and Cherries – These pleasant gifts found in abundance from prolific trees are reminders of Christ’s command to go forth and “produce good fruit;” They are reminders of our own call to perform works of charity, prayer, fasting and almsgiving; the fruit of good works to be undertaken during Lent. Jn 15:16

Raisins – Made from pure grapes, raisins are the fruit of the vine; a reminder of the miracle of water changed into wine at the wedding feast in Cana; of the wine changed into the Blood of Christ at the Last Supper and at the Consecration during Mass. These serve as reminders of that mystery where wine is described as the “fruit of the vine and work of human hands, it will become our Spiritual Drink.”

Heavenly Father, Let us enter the season of Lent in the spirit of joy, giving ourselves to spiritual strife, cleansing our soul and body, controlling our passions, as we limit our food, living on the virtues of the Holy Spirit;

Let us persevere in our longing for Christ so as to be worthy to behold His most solemn Passion and the most holy Passover, rejoicing the while with spiritual joy. Amen.

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An Overview - Planning the Menu for Holy Week

There are some weeks during the year, liturgically speaking, that allow us to link our offerings in the kitchen to the Church year more than others - Holy Week is one of those weeks.

Florence Berger perhaps sums it up best in her book, Cooking For Christ, when she says,

"...the cooking which we do will add special significance to the Church Year and Christ will sanctify our daily bread. That is what is meant by the liturgical year in the kitchen."

There are so many recipes here - ideas for those lovely teas, Resurrection Rolls - and so many others in the archives...and yet to be posted. How does one organize and shop for all these ideas to live the liturgy through our humble offerings in the kitchen?

I'd like to offer a weekly menu planning sheet for you to use as you plan your offerings next week.


Click on the image, and then print the menu. Fill in your plans as you go, add in a teatime next week, your meals, the significant focus of each day. Use the menu to shop from as you go to market. I know on a week like Holy Week I like to have a good plan going in so that I too can observe a little silence rather than rushing around wondering if I have everything I need for Hot Cross Buns.

I use this menu sheet year round to help me plan because it helps me link seasonal offerings at the market with meals, teas, and menu plans that link the liturgical year with my family table.

Consider the days of Holy Week:

Palm Sunday
Figs are associated with Palm Sunday - possibly because of the traditionally held belief that Christ ate figs after His entry into Jerusalem. There is also the account of the withering fig tree right after Our Lord's entry.

**A plate of fresh figs and cheese would be lovely on Palm Sunday.

Monday, Tuesday and Wednesday of Holy Week
These days are usually set aside for intense cleaning and tidying so that the house is made ready to rejoice in the Resurrection and so that the woman of the house can spend Holy Thursday and Good Friday immersed in the liturgy, observing silence, and reflecting in prayer. These days are good days for baking and preparing foods for the days to come. Consider:

**Pretzels
**Several loaves of homemade bread
**Your Maundy Thursday meal as you are likely to return home late after the liturgy that evening.
**Get a head start on Easter baking.

Holy Thursday or Maundy Thursday
Maundy comes from the Latin "Mandatum", more specifically "Mandatum novum do vobis" -- "A New Commandment I give to you", Our Lord's words spoken to His disciples on the eve of His death. In Germany, Holy Thursday is referred to as Green Thursday. It's actually quite odd how the name came about - Father Weiser explains in Handbook of Christian Feasts and Customs,

"In all German-speaking countries people call Maundy Thursday by this name (Grundonnerstag)...Scholars explain its origin from the old German word grunen or greinen (to mourn), which was later corrupted into grun (green)."

**In light of the green connection, albeit a strange one, why not consider a Spinach pie? (recipe below). It is easy to use a paring knife to etch a symbol into the top of a Spinach pie...consider a simple crown of thorns, a Cross, a nail.
**How about shaping your bread dough into a rope to signify the ropes Our Lord was bound by during the scourging?

Spinach Pie

2 boxes of Pillsbury frozen pie shells (in the refrig section)
2 pkgs. frozen spinach - thawed and squeezed to remove excess water
1 lg container ricotta cheese
2 cups fresh grated parmesan
1 large onion - chopped and sauteed in olive oil
3 eggs

You'll need 2 9inch pie dishes. Press a pie shell into the bottom and sides of each pie dish.

Mix spinach, ricotta, onion, eggs, and cheeses in large bowl. Divide in half and split between the two pie dishes. Cover with remaining two pie shells. Trim edges and slit top for venting. Brush with egg if desired. Bake at 400 for 45 minutes.

Good Friday
Without a doubt, the Church leads the faithful on a journey throughout Lent building us to this point - Good Friday. Pius Parsch calls this "Christendom's great day of mourning" and that is exactly what it is. On this one day of the year, out of reverence for the day that Our Lord sacrificed Himself for us, Holy Mother Church restrains from offering the unbloody sacrifice of the Mass. The altar is stripped, sanctuary lamp is dark, lights are out. Our Lord is on the Cross. He thirsts. We mourn.

This one statement by Our Lord, "I thirst", motivates my entire meal plan for the day - it should leave us thirsting. I don't mean that I withhold liquids from my family, but I do mean that the meal offerings are stripped of every extra, every shred of decadence. According to Florence Berger in Cooking for Christ, "Pope Gregory (I) directed that only bread, salt, and vegetables be eaten on Good Friday." For a few years now, we've tried this.


**Consider a hearty, whole-grain bread to sustain everyone on this day.
**How about a vegetable tray for lunch?
**Try roasting or baking some vegetables as a dinner with the whole grain bread - roasted sweet potatoes, baked potatoes (minus all the toppings) with chives and salt, cucumber salad tossed with vinegar.
**Consider incorporating vinegar into an offering this day as a remembrance that vinegar was offered to Our Lord on the Cross.
**Consider water only as a drink for the day remembering that from the Cross Jesus thirsted.

May your Holy Week plans allow you and your families to immerse in the sorrowful tone of the week so that you may rejoice all the more when we hear the Alleluia once again on Easter morning! Pin It

Chicken Broth on Fridays: Yes or No?

I have recently received a couple emails asking what constitutes a meatless meal or recipe for the days of abstinence during Lent. One reader writes: "I've seen recipes for "Good Friday vegetable soup" and other meatless recipes that use chicken or other meat broth. I don't want to be overly legalistic or over-scrupulous, but I also don't want to offend God by being careless with the obligation to meatless meals on abstinence days. Can you tell me if the Church has a clear ruling on this?"

I wasn't sure myself, but have always substituted Vegetable Broth, when needed, to make our meals truly meatless. I decided to do a little research and found the following article on EWTN which is worth reading: Why No Chicken on Days of Abstinence.

I'll share a few quotes here, but please click through and read the whole article if you can:

In the United States, the bishops recommend abstinence on all Fridays of the year. Abstinence is obligatory on all Fridays of Lent.

The law of abstinence prohibits eating the flesh, marrow and blood products of such animals and birds as constitute flesh meat.

In earlier times the law of abstinence also forbade such foods that originated from such animals, such as milk, butter, cheese, eggs, lard and sauces made from animal fat. This restriction is no longer in force in the Roman rite.

Canon 1250 states: "The penitential days and times in the universal church are every Friday of the whole year and the season of Lent."

Canon 1251: "Abstinence from eating meat or some other food according to the prescripts of the conference of bishops is to be observed on every Friday of the year unless a Friday occurs on a day listed as a solemnity. Abstinence and fasting however are to be observed on Ash Wednesday and Good Friday.

Present canon law allows the use of sauces made from animal fats, as well as their use in cooking, so the use of beef or chicken stock would enter into this category.

While the use of chicken consommé (that is just the liquid) might fall within the law, it would be more in accordance with the spirit of abstinence to prefer a fish or vegetable soup.

The main thing is to embrace the penitential spirit of Lent. It seems to me at least, if there is an opportunity to deny ourselves, then it would be a nice gift to God and a spiritual reward for us. Another excerpt from the article reads:

The motives for practicing abstinence are admirably expressed by St. Augustine in his Sermon on Prayer and Fasting: Abstinence purifies the soul, elevates the mind, subordinates the flesh to the spirit, begets a humble and contrite heart, scatters the clouds of concupiscence, extinguishes the fire of lust, and enkindles the true light of chastity.

This is summarized in the IV Preface of Lent: "Who by bodily fasting suppresses vice, ennobles the mind, grants virtue and rewards"

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Foods for St. Joseph's Altar

I should have posted this a few months ago, to give ideas to people planning to host a St. Joseph Altar, as it is a large undertaking. And even a few days ago would have been better timing, but you can't argue with a virus that hits the family, so today is the best I can do. I can't let the Solemnity of St. Joseph go by without sharing this wonderful tradition, and a few recipes attached to it, and next year there will be information ready-at-hand.

The Solemnity of St. Joseph is such a special feast day during Lent. Besides being a patron of the Universal Church, of fathers, of families, and so many other patronages, he is also one of the most beloved saint of Sicilians, Italians, and Italian-Americans. One way this devotion is displayed through the tradition of tavola di San Giuseppe (St. Joseph's Table or Altar).

The origin of the St. Joseph Altar comes from a legend that there was a great famine in Sicily many years ago. Things were so bad that the main staple to keep people alive was the Fava Bean, used mainly for cattle fodder. The people prayed to St. Joseph to intercede for the end of the famine, and their prayers were answered. And in thanksgiving, a huge celebration was held, with wealthy families hosting huge buffets, inviting all, especially the poor and sick. A form of this celebration has continued for years as the St. Joseph Table, or St. Joseph Altar.

Be sure to visit to the Virtual St. Joseph Altar. This is a beautiful tribute to St. Joseph, imitating a real St. Joseph Altar with different offerings in memory of departed family and friends. The site is full of information on the history of the Altar, recipes, coloring pages including a 3D Cut and Color Virtual St. Joseph Altar.

For further reading, I highly recommend a most beautiful book that shares full-color photographs of Altars around the United States, includes the ritual, symbolism, stories, recipes, and prayers, St. Joseph's Altars by Kerri McCaffety.

Since this is a food blog, now a little about the foods on a typical St. Joseph Altar. For details on the food symbolism, see
St. Joseph's Table: An Age-Old Tradition and St. Joseph Altars.

There are three tiers of tables, representing the Trinity and the three members of the Holy Family, Jesus, Mary, and Joseph, with a statue or painting of St. Joseph or the Holy Family placed on top. The foods on the table are varied, and not limited to the typical symbolic foods listed below:

Traditional Breads in symbolic shapes: lilies, sandals, ladder, saw, hammer, nail, beard, ladder, and cane or staff of St. Joseph; cross, palm, wreaths symbolizing Jesus; artichokes; grapes; twists (some pictures and ideas have been previously posted here).

Symbolic Pastries, usually inedible with fig: Monstrance; chalice; cross; dove; lambs; fish; Bible; hearts.

Fava Bean: As mentioned above, the fava bean was the sustaining food for the families of Sicily. They considered themselved blessed or "lucky" to have the fava bean to survive, so the dried fava bean is now considered the "lucky bean". There are dishes that incorporate the fava bean, and it is given as a token of the St. Joseph Altar. It is a reminder to pray to St. Joseph.

Mudica: Over Pasta Milanese (see below) browned and seasoned bread crumbs are sprinkled representing the sawdust of St. Joseph, the carpenter.

Pignolatti: Fried pastry in pine cone shapes, reminders of the pine cones Jesus played with as a child.

Twelve Whole Fish: These fish represent the twelve apostles or the miracle of loaves and fishes. The Altar is not limited to just the 12 fish, as there are many dishes of shellfish and seafood, particularly Baked Red Snapper.

Pupaculova: Bread baked with dyed Easter eggs reminding of the close approach of Easter.

Wine: Miracle of Cana

Grapes, Olive Oil and Olive Salad, and Dried Figs: All these are reminders of vineyards and orchards of Sicily

Although a solemnity, which is one of the highest feasts of the year means no fasting or abstaining, typically the Altar is meat free. There are many different cakes, breads, pastries, and cookies, including St. Joseph's Sfinge or Cream Puffs, rice fritters, Zeppole, Osso di Morto, biscotti, pizelle, anise cookies, and cannoli, to name a few. Frittata or Omelets full of vegetables, and stuffed artichokes play a large role.

Besides the links above, I had compiled a page for St. Joseph's Altars for more information and recipes. Below are a few recipes I wanted to highlight this year:

Pasta Milanese

3 medium onions, chopped
1 Tbsp. olive oil
2 (2 oz.) cans anchovies
1 (6 oz.) can tomato paste
1 (18 oz.) can tomato puree
1 (15 oz.) can tomato sauce
1/2 cups water
salt, pepper, and sugar to taste
1/2 teaspoon oregano
4-5 fresh basil leaves or 1/2 teaspoon dried basil
1 small bunch fresh fennel
1 can macaroni seasoning with sardines (Pasta Con Sarde available from Italian speciality stores)
Cooked spaghetti pasta

In a heavy saucepan over medium heat, sauté onions in oil until clear; add anchovies. Fry slowly. Add tomato paste, tomato puree, tomato sauce, water, salt, pepper, sugar, oregano, and basil. Wash fennel and chop finely; add to sauce. Simmer uncovered on low to moderate heat for 1 hour. Add undrained can of macaroni seasoning with sardines. Cover and continue cooking over moderate heat another hour until thick.

Serve over pasta.

Mudrica

The traditional topping for Pasta Milanese is made using stale Saint Joseph's bread. Hard bread is grated into fine crumbs and browned in a skillet then mixed with a little sugar and sometimes a pinch of cinnamon.

Another type of pasta special to the St. Joseph Altar:

Pasta with Honey

1 lb. thin spaghetti or millerighe macaroni
3 cups toasted breadcrumbs
1 cup honey
3 Tablespoons water
1 Tablespoon sugar

Cook spaghetti (or macaroni) according to directions. DO NOT ADD SALT. Drain thoroughly. Place on a large platter well separated to prevent sticking together. Add toasted breadcrumbs and mix well. Let stand until cool. Heat honey, water and sugar until well blended. Pour over pasta and mix well. (From Mrs. J. Occhino in St. Joseph's Table Recipes)

I already mentioned in a previous post how much I'm enjoying Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker. The New Orleans area has many beautiful St. Joseph Altars, and this cookbook shared several recipes used for these altars, including Fig Cakes, Italian Seed Cookies, and Ursuline Academy Anise Cookies. The one I'm sharing here is for stuffed artichokes, a unique recipe because there are no bread crumbs for the stuffing -- a bonus for those with gluten or wheat free diets.

Stuffed Artichokes alla Scilian
(Makes 2 servings)

1 artichoke
1 head (about 12 cloves) garlic, peeled and minced
1 cup parsley, finely chopped
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon olive oil
1 lemon, sliced
3 to 4 cups water

Cut stem off artichoke and trim 1/2 inch off top of leaves. Open and spread the leaves as much as possible. Wash under faucet. Turn upside down and drain 10 minutes. Mix remaining ingredients except olive oil, lemon and water in a large bowl. Salt artichokes lightly. Spread artichoke leaves and pack stuffing between them. Pour 1 teaspoon olive oil on top of artichokes and top with lemon slice. Place artichoke upright in a pot with a tight lid. Pour 3 to 4 cups water in pot, cover, and simmer over low heat about 45 minutes. Add more water if necessary. When a leaf is easily removed, the artichoke is done. Season with additional lemon if desired.

May St. Joseph bless you and your family, and any St. Joseph Altar, big or small you may visit or participate. Pin It

Lenten Tacos or Tostados

When people ask me what is the best in-print liturgical cookbook, my unhesitating answer is A Continual Feast by Evelyn Vitz. The book encompasses the Liturgical Year, seasonal foods, and daily sacramental living and family celebrations. Besides a wide variety of recipes, the text is inviting and informative with information about Catholic traditions.

It seems my interest in recipes does change over time, so I find myself pulling out cookbooks and rereading them with new eyes. I'm always pleasantly surprised to find new recipes to try. The following is so easy, but just is so perfect for our meatless Fridays. I kept thinking, "Now why didn't I think of that?" We love tacos, and it seems those taco shells can cover a lot of dislikes for my children.

Lenten Tacos or Tostados
Also known as Tacos or Tostadas di Vigilia

Both tacos and tostadas are prepared for Lent in the ways described below. (They might also be eaten on Fridays: the term vigilia in Spanish refers to meatless days--days of "vigil"--in general.)

FILLING:
6 1/2- or 7-ounce can tuna, preferably packed in olive oil (Italian brand best)
2-3 tablespoons peeled green chilies, chopped (or small can of chopped chilies) (optional)
2 tablespoons wine vinegar

TOPPING (any or all of these):
Chopped cucumber
Wedges of avocado
Chopped tomato
Shredded lettuce
Mexican Tomato Sauce (see below), or use store-bought taco sauce

I'd also add the following options for toppings:
Chopped black olives
Chopped green chilis, if not included in the tuna
Chopped hardboiled egg
Grated cheese
Sour cream
Maybe even refried beans?

Flake the tuna into a bowl, mixing in the olive oil as well. (If your tuna is packed in water, drain it carefully, and when you flake the tuna into the bowl, add 1 tablespoon olive oil.)

Add the chilies and vinegar.

Serve on tostadas, or in tacos, with various toppings.

Yield: 6 tacos or tostadas



Mexican Tomato Sauce
(Salsa Cruda)

1 medium tomato, unpeeled, chopped
1/2 medium onion, chopped
2 canned serrano chilies, or other fresh hot chilies, chopped
Salt to taste (about 1/2 teaspoon)
Pinch of sugar
1-2 tablespoons chopped fresh green coriander (cilantro)

Optional: Few tablespoons cold water

Mix all the ingredients in a blender until well mixed, but not too smooth. Serve as soon as possible: this sauce is best when very fresh.
Yield: about 1 1/4 cups sauce Pin It

Meatless Lasagna and Shrimp Creole

It seems I spend more time looking through cookbooks during Lent than the rest of the year. My behavior could be hunger-driven, since I'm denying myself in eating, I'm making up the denial in other senses. But I think the actual reason isn't gluttony, but more of a practical nature. Because of our family's resolve to be more frugal, to eat out less, and to have more meatless meals during Lent, it requires some planning on my part. With my own personal resolution to have a meal plan and make the presentation of my meals as a loving act, not just duty-driven, I need to "hit the books" for more creative and tasty ideas.

One of the latest cookbooks I use for my inspiration is Cooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker. After Hurricane Katrina struck New Orleans, so many lost their collection of recipes. This is a project of trying to rebuild the collections. There are some wonderful recipes, and here are two that will be wonderful for those meatless, penitential days (including the Ember Days of Lent, which is this Wednesday, Friday, Saturday).

The following recipe can be made ahead and just save the baking time (1 1/2 hours) for later. A recipe fit to serve to guests on Friday.

Meatless Lasagna

Makes 6 to 8 servings

2 (15 ounce) containers low-fat or nonfat ricotta cheese
1 large egg
1 1/2 teaspoons salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon black pepper
2 teaspoons crushed garlic (from jar)
1 pound part-skim mozzarella cheese, grated
4 3/4 cups prepared pasta sauce, without cream or cheese (Classico was recommended, but homemade is also acceptable)
12 lasagna noodles, uncooked
3 medium zucchini, sliced (lengthwise) 1/4 inch thick
1/2 cup water

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan with cooking spray.

In a large bowl, mix the ricotta, egg, spices, and garlic, and stir in about one-fourth of the mozzarella cheese.

Spread one-third of the pasta sauce evenly over the bottom of the prepared baking dish. Layer with 4 noodles, half of the ricotta mixture, half of the zucchini, and one-third of the remaining mozzarella. Repeat the layers. Top with the last 4 noodles, the remaining sauce, and the remaining mozzarella. (The recipe may be prepared up to this point and refrigerated for several hours or overnight.)

When ready to bake, pour the water around the edges of the lasagna and cover the pan with foil. Bake for 1 1/2 hours.

This next recipe originally came from a column by Marcelle Bienvenu in the Times-Picayune, January 1997:

Shrimp Creole, or Shrimp a la Creole, was for years a mainstay on most restauant menus in New Orleans. It was often served in homes on Fridays during the Lenten season, in keeping with the Catholic rules of fast and abstinence....I embarked on a week-long research project.... This is the result. It's quite simple and quick to prepare. You can make it your own by adding personal touches, so use it as a basic recipe.

With the Shrimp Creole I serve a green salad and either Southern biscuits, cornbread, or French rolls. For allergy reasons I skip the roux step (we can't have flour) and add corn starch (or Filé powder, also called gumbo filé) at later stage before serving if the sauce needs to be a bit thickened.

Shrimp Creole

Makes 4 to 6 servings

4 Tablespoons butter
2 Tablespoons all-purpose flour
1 1/2 cups chopped onions
1 cup chopped green bell peppers
3/4 cup chopped celery
3 cloves garlic, minced
2 bay leaves
2 cups chopped fresh tomatoes or chopped canned tomatoes with juice
1 cup shrimp or chicken stock
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds medium shrimp, peeled and deveined
2 teaspoons chopped fresh parsley
Hot cooked rice for serving

Melt the butter in a medium heavy pot over medium heat and add the flour Cook, stirring, to make a blond roux, 5 to 6 minutes. Add the onions, bell peppers, celery, and garlic. Cook, stirring, until the vegetables are soft and lightly browned, about 6 minutes.

Add the bay leaves, tomatoes, shrimp stock, salt, and cayenne. Simmer, uncovered, for 30 minutes, stirring occasionally. Add the shrimp and cook until they turn pink, 3 to 4 minutes.

Remove the bay leaves and add the parsley. Serve over rice.

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Meatless Meal from Grace Before Meals

Imagine my surprise when I looked over yesterday's front page of The Washington Post and saw this photograph and article: A Maestro of the Soul Kitchen: Md. Priest's Culinary Art Adds Zest to Ministry. Well, you might not understand my surprise, so I'll explain that I had Father Leo E. Patalinghug's book, Grace Before Meals: Recipes for Family Life sitting in front of me this week, as I was planning my meatless meals for Lent. I was actually considering sharing a recipe from his book for Catholic Cuisine.

So the article (which is wonderful, by the way) really has motivated me to post my recommendation for his book. His site provides a more thorough description of Father's work and writings.

Father tries to "preach the importance of the dinner table in family life. The family that cooks and eats together stays together, he says." His book tries to focus on conversations around the family meal, with many themes around the Liturgical Year. His section on Lenten Sacrifice I really enjoyed, particularly:

The tradition of abstaining from meat products during Lent reminds us of the staple of food in Jesus' time: fish. In fact, the Greek phrase "Jesus Christ is Lord" creates the acronym "FISH" in that language. Eating fish is a reminder of Jesus!

He then goes on to explain about sacrifice, and how our Friday meals should be both frugal and sacrificial. "God will give you creative ideas for making this sacrifice a truly special time of worship in word and deed."

I also enjoyed this text box: "Meals on Lenten Fridays should be more than cheese pizzas. They should be about creating flavors from simple ingredients."

I won't share the recipes from the book, but this recent post from his blog would be a marvellously simple Friday meal, with FISH included. And our family could easily substitute with rice spaghetti to make this allergy safe for us.

Spaghetti al Vongole (Spaghetti and Clams)
1/2 pound spaghetti or linguine
16 ounce can clams (or 1 1/2 -2 pounds of fresh baby clams, washed and cleaned)
1/3 cup olive oil
2 tablespoons butter
2 cloves garlic, finely minced
1-2 teaspoons red pepper flakes
1 1/2 tablespoons fresh parsley, finely minced
1/4 cup white wine
1/4 cup chicken broth (or vegetable)
2 teaspoons salt
1 teaspoons black pepper

Instructions:
Boil water in pot and cook pasta until al dente. In a large skillet, heat olive oil and 1 tablespoon of butter together over high heat. Add garlic, red pepper flakes, and 1 tablespoon of parsley and saute. If using a can, add the clams and half the juice from the can. If using fresh clams make sure they are wash and soaked in cold water so that there is no sand. Add the fresh clams and stir together. Add the white wine, broth, and salt and pepper. Cover the pan and cook until the clams begin to open up. When pasta is cooked, drain water (leave about 2 tablespoons of starchy pasta water for later). Add pasta to the pan and mix together. Add the starchy water, the rest of the butter, and salt and pepper. Top off with fresh parsley.

Find out more at his website: Grace Before Meals. Pin It

Ash Wednesday Beans

I've now made this dish for two Ash Wednesdays. It's the perfect start for the beginning of Lent. I found this recipe in Celebrating the Faith: Lent and Easter in the Christian Kitchen by Laurie Navar Gill and Teresa Zepeda, printed by Emmanuel Books (I highly recommend the whole series). Mrs. Gill’s reasoning behind this dish: “This is a tasty dish, but in my opinion, canned black beans with their purplish liquid are fitting for this day of sackcloth and ashes.” She even slips a tiny teaspoon of ashes from the burned palms after it is all cooked. It doesn’t change the taste, but provides another Lenten reminder.

I highly recommend this cookbook, especially if have special food needs and can’t seem to find inspiring meatless meals that don’t incorporate cheese (or wheat or eggs). But the cookbook has more than abstinent menuse. There are also other Lenten ideas, bread recipes, Holy Week and Easter Season recipes.

We found this meal tasty, and even better the next day, and I only made a few changes. The spices and veggies reminded me of tacos, so I served this with taco shells and brown rice (this year I might serve with polenta). It serves 8, so I reduce the recipe to fit my family. I've shared my adaption below, although I didn't change the measurements:

Black Beans and Rice

3 cans black beans
1 green pepper, thinly sliced (I omit)
1 red pepper, thinly sliced (I omit)
1 onion, finely diced
1 clove garlic, minced
1 1/2 cups carrots, thinly sliced
4 stalks celery, thinkly sliced
1/2 cup picante sauce (or tomato salsa)
1/2 cup water (or vegetable stock or white wine)
white wine (optional)
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon black pepper
a few dashes Tabasco sauce
Salt and pepper to taste
Olive oil for pan
Cooked brown rice

In a family size skillet, heat olive oil and then saute carrots for 3 minutes. Add peppers, onions, garlic, celery, picante sauce or salsa, water or stock, and spices, mix together and cover. Depending on liquid amount and desire of flavor, add 1/4 cup or so of white wine for flavor. Cook for 15 minutes. Drain and rinse beans, add to skillet, cook 5 more minutes. Serve over rice and/or in taco shells with a salad.

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Interesting Ember Day Food

In researching the Ember days it was intriguing to find some interesting food connections and old recipes.

Tempura
Fr. Weiser indicates that in the earliest liturgical books the Ember Days are simply called “the fast of the first, fourth, seventh and tenth month” (that is, March, June, September, December following the ancient practice of starting the year in March) . During the sixth century the Latin term Quatuor Tempora (Four Times or Seasons) was introduced, and has remained as the official ecclesiastical name for the Embertides. From the Latin word most European nations coined their popular terms. The Portuguese referred to these days simply as temporas.

Since Quatuor Tempora days were days of fast and abstinence from meat, the Portuguese missionaries and sailors would be practicing that tradition. It is generally regarded that the Portuguese missionaries (sailors and traders are sometimes mentioned) introduced the practice of deep frying battered fish and vegetables to the Japanese about 400 years ago. Though the Japanese rulers banned Christianity and the Portuguese were expelled (effectively closing Japan to the outside world until the 1850s) tempura had become embedded in Japanese popular cooking.

Tempura Batter
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
Oil for deep frying
Your choice of dippers; shrimp, scallops, and vegetables are good.

Sift together the dry ingredients. Beat egg slightly and mix with the water. Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy. Dip shrimp or vegetables into the batter and deep fry until golden brown. Drain on paper towels.



Uncooked Foods
The northern Slavs of the Latin Rite call the Embertides Suche dni (”Dry days”) from the ancient custom of eating uncooked food during fasts. A culinary option on these days could be to eat only "dry" or raw foods - like fruits, salads, fresh vegetables or foods that had been pre-prepared like breads and grain dishes. Dairy and egg goods were permitted on fast days days out of Lent at this time so cheeses or hardboard eggs would reflect menu options to consider as well.


Tart in Ymbre Day (From A Continual Feast)
The old English spelling was Ymbre Day

This tart, clearly a forerunner of our quiche, is delicious and perhaps rather more in the spirit of abstinence than the preceding dish. The recipe is adapted from a fourteenth-century cookbook called Forme of Cury, or way of cookery.

Preheat the oven to 350.

2 tablespoons butter
1 large onion, finely chopped
3 tablespoons fresh breadcrumbs
4 eggs, lightly beaten
pinch of saffron
1/2 teaspoon salt
1/8 teaspoon sugar
pinch each of: mace (or nutmeg), allspice, cinnamon
3 tablespoons dried currants
1 nine inch pie crust, partially pre-baked

Melt the butter in the skillet and cook the onion until soft and transparent. Combine the crumbs in a bowl with the eggs, saffron, salt, sugar, spices, and currants. Add the onion and butter, and stir until the mixture is well blended. Pour into the pie crust and bake for about 30 minutes, or until golden brown; a knife inserted in the center should come out clean. As the Forme of Cury invites: "Serve it forth." Yields about 6 servings

Here is a similar online version -Tart in Ymbre Day (From Boke of Gode Cookery Recipes) Pin It

Ember Days and Autumnal Fasting

The post that follows was written by Jennifer at Wildflowers and Marbles and submitted to Catholic Cuisine for publication. Thank you, Jennifer, for sharing your plans for this week's Embertide and giving readers a glimpse into your efforts to weave these days so meaningfully into your hearth and home.

The autumnal Ember days are September 24, 26, 28 - that is Wednesday, Friday and Saturday. They are days of abstinence and fasting. Specifically...

**Ember Wednesday is a day of partial abstinence and fast - one full meal which may contain meat with the two other meals of the day small and together not equaling one full meal.

**Ember Friday is a day of full abstinence and fast - one full meal with the other two meals of the day small and together not equaling one full meal. No meat offered on this day.

**Ember Saturday is a day of partial abstinence and fast again.

For more reading on Ember days check here at my blog, or check out the many very helpful sources found on Family in Feast and Feria.

My children enjoy participating in these penitential times. While I certainly do not require them to participate in a fast, I like to offer foods that allow for the entire family to offer penitential acts of fasting and abstinence while providing for the high calorie, high energy needs of the children.

In as much as I considered carefully the spiritual focus of our days during the Embertide, and the seasonal preparations to be made in and around the home, I also considered the meals to be offered. I am coming to appreciate more and more the central role that my offerings in the kitchen - the heart of the home - impact our focus and recollection for the liturgical year. Meals are a time of re-connection for the family - when we come together again after our individual efforts throughout the day. They are a source of nourishment and of connection with the day. It makes sense then to connect them to the liturgical rhythm, to connect them to the rhythm of days set for us by Holy Mother Church.

I consider the tone of the days when I consider the menu - for Embertide, the tone is penitential, but also one of thanksgiving for the harvest, one of thanksgiving for the seasonal bounties gifted us by God. I took this into consideration when planning the meals. I wanted my menu to reflect a simple sparseness that allowed the family (including the younger children) to still feel like they were included in the family fast and abstinence while still offering enough calories and heartiness for them to function. This week's menu was really a labor of love. I focused on simplicity of ingredients, and nothing that spoke of richness while keeping in mind the seasonal bounties.

These are our family plans for observing the upcoming autumnal Ember Days:
My offerings for Wednesday:

**Breakfast - oatmeal blueberry muffins, water (orange juice for little people)
**Lunch - turkey slices rolled in whole wheat tortillas with cheese, water
**Dinner - Vegetable and Bean Soup, sliced whole wheat bread, water
+ Thanks offered for the harvest of oats, wheat, blueberries

My offerings for Friday:

**Breakfast - Skillet toast (buttered whole wheat bread toasted on cast iron skillet) with cheddar cheese (sort of like an open faced grilled cheese sandwich), water (orange juice for littles)
**Lunch - Baked sweet potatoes with butter and cinnamon, water
**Dinner - Meatless spinach pie/quiche, wheat bread, water
+ Thanks offered for the harvest of wheat and vegetables and for the humble chicken

My offerings for Saturday:

**Breakfast - English muffin with fried egg and slice of cheese, water, (orange juice for littles)
**Lunch - Small cup of leftover veggie and bean soup, water
**Dinner - *Considering that we are allowed to eat meat for one meal on this day, and considering this is the night of our bonfire I am opting for roasted hot dogs, pickles and chips tonight.
+ Thanks offered for the past season's harvest as well as asking God to bless and abudantly provide for a rich harvest of grapes for the vintage (Autumn is the traditional season to ask God's blessing for the vintage and the grape).

Oatmeal Blueberry Muffins

2 cups oats
2 cups milk
2 tablespoons lemon juice
1 cup white flour
1 cup wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups brown sugar
2 eggs
1/2 cup butter - melted or extremely soft
2 cups fresh blueberries
In medium bowl combine oats, milk, and lemon juice - let stand while you prepare the other ingredients.

In a large bowl combine flour, baking powder, soda, and brown sugar. Add eggs and butter to the oat and sour milk mixture, mix well. Add wet ingredients to dry ingredients, mix carefully just until combined. Gently fold in blueberries.

Fill greased muffin tins 3/4 full and bake at 400 degrees for 15 -20 minutes.

These are delicious anytime of the day and because of the whole grains are quite filling. Eat them warm!!!

Mom's Vegetable Bean Soup

1 medium onion chopped
2 - 3 cloves garlic minced
butter or olive oil for sauteeing onion and garlic
1 box of chicken stock
3 -4 good size carrots cut up and cooked to soft
1 bag of frozen sweet corn
1 can of beans (pinto or white beans will do)
1 can of diced tomatoes
1 package of frozen chopped spinach - thawed
basil - to taste
1 cup macaroni noodles

Saute onions in butter or olive oil. Add garlic. To a large stock pot add all other ingredients except for spinach. Cook for about 20 minutes then add spinach, turn off heat. Let sit about 10 minutes. You may have to add some water to suit your family's preference for soupiness - chunky or soupy :).

This can be prepared in the morning and allowed to simmer during the day - but expect to add more water as the macaroni absorb a lot of the liquid if allowed to sit all day. It's a very forgiving recipe - if all your liquid disappears, just add more water or stock to your taste. This recipe was written for the cold weather months so it assumes many vegetables have been canned or set aside. Because so many of the vegetables used in this recipe are readily available at Farmer's Markets or from your own garden - choose fresh as much as possible!!!

Spinach Pie

2 boxes of Pillsbury frozen pie shells (in the refrig section)
2 pkgs. frozen spinach - thawed and squeezed to remove excess water
1 lg container ricotta cheese
2 cups fresh grated parmesan
1 large onion - chopped and sauteed in olive oil
3 eggs

You'll need 2 9inch pie dishes. Press a pie shell into the bottom and sides of each pie dish.

Mix spinach, ricotta, onion, eggs, and cheeses in large bowl. Divide in half and split between the two pie dishes. Cover with remaining two pie shells. Trim edges and slit top for venting. Brush with egg if desired. Bake at 400 for 45 minutes.

We love embellishing the top pastry shells of these pies with decorative vents that bespeak the feast or feria we are embracing - so for this evening we might use a small paring knife to etch the initials of our Lord into the pie shell, or if we're ambitious a group of grapes. If nothing else, we etch the Cross into the shell of the pie. Pin It

Ember Days

This week on Wednesday (September 24), Friday (September 26), and Saturday (September 27) we observe the Ember Days of Autumn - referred to as the Michaelmas Embertide. The Embertide are days of fasting to sanctify the season. Jennifer at Wildflowers and Marbles has written a very thorough post which details the history and meaning behind Ember Days in the Catholic Church. It includes quite a compilation of resources to check out as well. One specific resource I found fascinating is the chapter on Ember Days and Rogation Days from Fr. F. X. Weiser's Handbook of Christian Feasts and Customs which Jenn has graciously made available on line at Feast and Feria. In addition to that chapter there are many other Ember Day resources there.

A Continual Feast provides a brief explanation of Ember Days:

Ember Days occur in the Catholic tradition four times a year, at the beginning of each of the four seasons of the year. (The word "Ember" apparently derives from an Anglo-Saxon word meaning "circuit".) They are the Wednesday, Friday and Saturday following the Feast of St. Lucy (for winter); following the first Sunday of Lent (for spring); following Pentecost (for summer); and following the Feast of the Holy Cross (for fall).

These three days are set apart for some degree of fasting or abstinence from meat, and for prayer, to sanctify each of the seasons. Ember days have been observed since ancient times; we know they were already customary of the time of St. Augustine (AD 354-430), and it is said that they go back to the time of the Apostles. They may well in fact derive from the Jewish tradition, in which there were four yearly fast periods.

With the revision of the liturgical calendar in 1969, the Vatican left the celebration of Ember Days up to the discretion of each national conference of bishops. They're commonly celebrated in Europe, particularly in rural areas. In the United States, the bishops' conference has decided not to celebrate them, but individual Catholics can and many still do, because it's a nice way to focus our minds on the changing of the liturgical seasons and the seasons of the year.

Because the observance of the Ember Days is not as universal as it once was, we wanted to take some time this week to share ideas for these seasonal days of our liturgical year and help you become more familiar with incorporating them into your home. Watch for additional Ember Day posts this week which will look at food customs, the fasting and abstinence guidelines, and some sample menus.

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