Meatless Meals :: Chunky Tuna Salad Wraps

I just finished sharing this recipe for one of my new favorite meatless meals over at Shower of Roses and decided I'd share it here at Catholic Cuisine as well! I hope you are all having a blessed Lent!

 Chunky Tuna Salad Wraps

adapted from The Healing Kitchen

Directions and Ingredients:

• 2 - 5oz cans Wild Planet Albacore Tuna (I buy it at Costco.) 
• 2/3 cup red grapes, quartered
• 2/3 cup celery, diced
• 1/2 cup dried apricots, diced
• 1/4 cup green onions, chopped
• 3 tablespoons shallots, diced
• 1/2 teaspoon fine sea salt

Mix all ingredients together until well combined.

Make Avocado Mayo:  (Note: I halve the cookbook's recipe and use the following.)

• 1 large ripe avocado, peeled and pitted
• 1/8 cup plus 1 tablespoon extra-virgin olive oil
• 3/4 tablespoon fresh lemon juice
• 1/2 teaspoon apple cider vinegar
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon garlic powder

Place avocado in blender. With the blender running, slowly drizzle in the olive oil until combined. Add the remaining ingredients and puree until smooth.

Add 1/2 cup Avocado Mayo to Chunky Tuna Salad. Mix until combined.

• Baby Spinach or Mixed Greens
• Paleo Wraps - Original or Tumeric (I've had my eye on these ever since I started my AIP diet last March... My husband convinced me to splurge on them during one of our recent grocery shopping date nights. I love them and it's so nice to be able to eat a wrap made with something more than just lettuce again!) 

Place a bed of baby spinach or mixed greens and a scoop or two of chunky tuna on top of a Paleo Wrap and roll up.

Serve with Inka Plantain Chips.

You can read more about The Autoimmune Protocol :: My Journey Towards Better Health & Weight Loss with the AIP Diet over at Shower of Roses. 

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Meatless for Lent - Tortellini Soup

If you are looking for an easy and tasty idea for meatless meals for Lent, this is one that we recently tried and really enjoyed. It will become a meatless staple for us.  

Creamy Tomato Basil Tortellini Soup

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 bay leaves
Dash of crushed red pepper flakes
2 (28 oz) cans diced tomatoes
1 (32 oz) container vegetable broth
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1/2 cup sour cream
2 (9 oz) packages frozen cheese tortellini
Grated Parmesan cheese and fresh basil, for garnish, optional

Directions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves and crushed red pepper flakes.

Add diced tomatoes and vegetable broth. Stir in fresh basil, Season with salt and black pepper, to taste. Simmer on low for 15 minutes.

Remove the bay leaves from the pot. Use a hand immersion blender to blend the soup (or carefully transfer soup to a blender to blend and return to the pot). Stir in sour cream until well combined. Stir in the cheese tortellini and cook on medium-low until tortellini is cooked, approx. 8 minutes. Serve warm.

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Passion Pita Pizzas

The following post was submitted by Lori from Busy with Blessings, sharing the "Passion Pita Pizzas" she created with her children last year on Good Friday. Thank you Lori!

First we took a pita and discussed how the stripes remind us of Our Lord's scourged body and that by His stripes we are healed. We are also thankful that He gives His body to us in the Holy Eucharist to strengthen us along our journey.

We brushed the pita bread with olive oil for He was arrested in the Garden of Olives. (I bake these at 425 for about 5-8 min to get them crispy.)

Next we spread the pizza sauce to represent the blood He shed for us and for all so that sins may be forgiven.

The white cheese and mushrooms were added to represent purity from sin.

We added green bellpepper in the shape of a cross to represent life.

Black Olives were added for His 5 Wounds.

Onions were added last to represent tears shed.

I sprinkled a little more cheese on the top and baked them for about 10 min., keeping an eye on them so they didn't burn.  They are very symbolic and yummy!

Lord by Your Cross and Resurrection You have set us free, You are The Savior of the World!

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Mixing up Meatless: Baked Felafel

The following recipe was submitted by Sarah Rose, from Rose's Supposes. Thank you Sarah Rose!  

Sometimes meatless meals can get a little monotonous in our house. Both my husband and my son can be pretty picky, so very often we resort to mac and cheese or spaghetti. Its not that I don't like these things, but I'm the kind of person who likes to mix it up a bit. Much to my surprise one night I decided to feed my husband felafel and he loved it! He says its one of his favorite things that I make. I still need to work on my son, but my baked felafel helps us when we want to mix up meatless.

Felafel is kind of a chickpea fritter that is usually deep fried, but this baked version I adapted from allrecipes.com turns out great!

Baked Felafel

Ingredients:

• 1/4 cup chopped onions
• 1 15oz can chickpeas (garbanzo beans) or equivalent amount of cooked from dried*
• 1/4 cup chopped parsley
• 3 cloves minced garlic
• Cumin and curry powder to taste. My husband usually asks me to add a little cayenne too.
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 tablespoon whole wheat flour
• 1 egg, beaten
• 2 tablespoons olive oil

Directions:

Put the onions, chickpeas, parsley, garlic, baking soda, flour, egg, and seasonings into a food processor.

Turn on the food processor and drizzle in the olive oil. Process until smooth

Form into patties or balls (I personally prefer balls) and let sit for 15 minutes.
note: This recipe makes a very soft felafel that can be difficult to handle when it is still uncooked. If you feel it is too soft feel free to add more flour or even breadcrumbs to help thicken it up.

Preheat the oven to 400 degrees

Put a pan with a little olive oil in it over medium heat and brown the felafel. This will give it a little crunch on the outside.

Put the felafel on a sheet pan and bake for ten minutes.

Serve in pitas or on a salad! Some great accompaniments are lettuce, tomatoes, cucumber, and plain yogurt.


*How to cook dried chickpeas (this method works for any dried bean)

1. Sort through the beans and remove any debris.
2. Cover the beans with water and soak at least 4 hours. I usually let mine soak overnight.
3. Drain and rinse the beans. Recover them with water, add a little salt and put on the stove on high heat. Sometimes I'll add in a bay leaf here.
4. Let the beans come to a boil. Once they reach a boil, turn the heat down to low and cover. Let the beans cook for 1 hour.

Canned beans are just fine and very convenient, I have used them before. But dried beans are cheaper and you can control things like the amount of salt you use. You just have to plan ahead! Sometimes I'll cook more than I need and keep them in the refrigerator.

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Shamrock Soup

The following recipe was submitted by Joanna Cichy in honor of the upcoming feast of St. Patrick! Thank you Joanna! 

In our house an ordinary pot of cream of broccoli soup becomes "Shamrock Soup" on St. Patrick's day.  It's great as a main meatless meal during Lent or as a first course for a celebratory meal.

Shamrock Soup

Ingredients:

• 4 TBS butter
• 1/2 onion, chopped
• 2 stalks celery, diced
• 4 TBS flour
• 2 cups whole milk
• 4 cups whole milk
• 3-4 cups chopped broccoli
• 1 tsp salt
• 1/8-1/4 black pepper
• shredded cheddar cheese (optional)

Directions:

In a large pot melt butter on medium heat. Sautee onions and celery until tender. Add the flour, whisking until combined. Add the 2 cups of milk and turn the heat to high. Whisk constantly until mixture becomes thick and bubbly. Reduce heat and add the remaining 4 cups of milk. Add the broccoli, salt, and pepper. Turn up the heat to medium high/high and bring to a gentle simmer, whisking on occasion so as to not scald the bottom of the pan and to prevent over boiling. Turn to low and let simmer for about 10 minutes or until broccoli is tender.

Serve with a pot of gold (bowl of shredded cheese) and some potato rolls!

Serves 6-8

Additional recipes for the feast of St. Patrick can be found in the archives!

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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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Restorative Vegetable Broth

The following recipe was submitted by Veronica Gantley, from My Catholic Kitchen.  Thank you Veronica! 

Here is a simple broth to make on Ash Wednesday or on Good Friday when we are fasting and are so mindful of our food consumption.  It is also great for when you are sick.

Restorative Vegetable Broth

Ingredients: 

• 2 large portabella mushrooms coarsely chopped
• 2 carrots coarsely chopped
• 2 ribs of celery coarsely chopped
• 3 ounces of prunes
• 4 garlic cloves smashed
• 4 quarts water
• 1 tablespoon salt
• 1/2 tablespoon peppercorns
• 2 bay leaves

Directions:

In a 6 quart stock pot add the mushrooms, carrots, celery, prunes, and garlic.

Add water and bring to a boil. Add salt, pepper and bay leaves. Reduce heat to low and barely simmer uncovered for 30 minutes. Skim any foam from the surface as it boils. Strain broth and discard solids.

Note: The broth will keep in the refrigerator for up to 3 days or in the freezer for 6 months.

You can also find the recipe for Fasting Bread and other recipes for Lent in the archives! 

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Meatless Fridays: Falafel

This post was written by past Catholic Cuisine contributor Amy.

So here is the deal.  I don't really like fish.  Ok, I like fish, but only the expensive stuff and when you are feeding 11 people expensive fish is not on the menu.  So generally when it comes to meatless Fridays we eat vegetarian.  This would also be am excellent meal for any Middle Eastern or Greek saint!  Especially, Saint George, etc.

One of our new favorites is falafel.  My husband actually likes it so much he requested it for a special family meal!

Falafel

This recipe is half what I make, so it will serve about 6 people.

Ingredients:

• 2 cans garbanzo beans, drained and rinsed
• 1 onion chopped
• 1 red pepper chopped
• 2 eggs
• 1 1/2 Tablespoons cumin
• 1 Tablespoon parsley
• 2 teaspoons Cajun Seasoning
• 1/2 cup flour

Cook onions and red pepper in olive oil.  Remove from heat.  In bowl mix garbanzo beans, eggs, onion and red peppers.  Add dry ingredients and mix well.  Add to food processor and pulse till you smooth.

Spoon about a large spoonful of falafel mixture into about a half inch of hot olive oil in a skillet.  This is kind of sticky so you may have to use your spoon to smooth them out into patty form.  Flip after you notice the edges turning brown.

When cooked serve with tzatziki sauce, spinach (or lettuce), chopped tomatoes, chopped cucumbers, and feta cheese on pita bread.

I usually mix my cucumbers, tomatoes, and feta together.  It is a yummy mix for all kinds of things!

 

Here is my recipe for Tzatziki Sauce:

Ingredients:

• 1/2 cucumber, finely grated and squeezed of juice
• 1 cup of Greek style yogurt
• 1 Tablespoon Greek Seasoning
• 1/4 teaspoon red pepper flakes or Cajun seasoning

Mix together!  That easy and quite yummy!  Taste it first to see if you want to add more or less seasoning.

Enjoy!

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Simple Meals for Lent :: Tehri

Photo by Philip Laubner/CRS

Tehri 

from India

Sautéed vegetables, onion and chili peppers served over hot rice. A splash of cumin and turmeric gives this dish a rich, warm aroma.

Ingredients:

• 2 Tbsp oil
• 1 tsp cumin seeds
• 2 green chili peppers, diced
• 1 onion, diced
• ½ tsp turmeric
• 4 cups various vegetables of choice, chopped (peas, carrots, green beans, cauliflower, broccoli, cabbage, potatoes)
• 2 cups rice
• 4 cups water
• salt to taste

Directions:

Heat oil in a pot, add cumin seeds and cook for 2 minutes. Add green chilis, onion and turmeric and sauté for 2 minutes. Add chopped vegetables and sauté until slightly fried. Add rice, salt, and water. Cook until rice and vegetables are cooked and water completely absorbed (about 20 minutes).

Makes 4-5 servings

Catholic Relief Services' mother and child health programs in India and around the world train health workers to care for families with young children. For more information please visit Operation Rice Bowl.

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Fry-less Fish Recipes for Lent

The following recipes were submitted by the International Olive Council.  For these recipes and more, visit www.addsomelife.org.

Lent is long. For those who keep to a Lenten schedule, at this point in the ritual they’ve had about as many fish fries as they can muster. Childhood memories of the Friday Fish Fry are replaced with visions of something light and fresh.

Luckily, the International Olive Council (IOC) has three scrumptious alternatives that offer flavor, freshness and an epicurean touch. These recipes feature olives and olives oil for a healthier twist on this Friday’s fish. Olive oil offers a naturally healthful way to incorporate fats into the diet—replacing olive oil in recipes for deep fried foods or foods sautéed in butter is an easy way to reduce the level of LDL or “bad” cholesterol while increasing the “good” HDL cholesterol in the diet.

Cod and Kale Skillet

Infused with the Mediterranean flavors of olives, tomatoes and wilted kale.  Pair with a side of lentils for a hearty yet wholesome dinner.

Prep Time: 14 minutes
Cook Time: 16 minutes
Total Time: 30 minutes
4 to 6 servings

1 pound cod fillets, thawed if frozen, cut into serving pieces
3/4 teaspoon dry dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons plus 2 teaspoons extra virgin olive oil
1 medium onion, halved lengthwise and sliced
2 cloves garlic, minced
1 bunch kale, coarsely chopped
¼ cup water or chicken broth
½ cup quartered ripe olives
1 medium tomato, sliced

Sprinkle fish evenly with dill, salt and pepper. Heat 2 tablespoons oil in large skillet over medium heat; add fillets. Cook 3 minutes per side to brown lightly. Remove fish to platter; set aside.

In same skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic; cook and stir 2 minutes. Add kale; cook and stir until kale begins to wilt, about 2 minutes. Place fillets in center of skillet. Arrange tomato slices around edge of skillet; sprinkle with olives. Drizzle fish with remaining 2 teaspoons olive oil. Cover and cook over medium heat 10 to 15 minutes or until kale is tender and fish flakes easily in center.

Pan Seared Fillets with Wilted Greens

The “I-must-have-my-fish-fry” crowd will love this dish. Quick and easy fillets pan-fried in heart-healthy olive oil are accompanied by a salad of late-winter’s best leafy vegetables and two-types of olives.

Prep Time: 18 minutes
Cook Time: 7 minutes
Total Time: 25 minutes
4 servings

3 tablespoons flax meal
3 tablespoons semolina flour or flour
1/4 teaspoon salt, optional
12 ounces skinless flounder or Pollock fillets, thawed if frozen
4 tablespoons plain olive oil
1 clove garlic, minced
2 teaspoons chopped fresh rosemary leaves
3 cups coarsely chopped Swiss chard (stems finely chopped)
3 cups coarsely chopped fresh kale (stems finely chopped)
1/2 cup quartered pitted ripe olives
1/3 cup coarsely chopped pitted green olives

Mix flax meal, flour and salt (if desired) in shallow dish or pie plate. Coat fillets evenly with mixture; pressing lightly to coat. Place on baking sheet or platter and refrigerate. Prepare remaining ingredients; set aside.

In separate large skillet; heat 3 tablespoons olive oil over medium-high heat until very hot but not smoking. Add fillets; cover and cook 3 minutes. Turn fillets; cook uncovered 2 to 4 minutes or until fish flakes easily in center.

Meanwhile, heat remaining 1 tablespoon olive oil in Dutch oven or large skillet over medium heat. Add garlic and rosemary; cook and stir 30 seconds until fragrant. Add chard and kale; toss to mix. Cook 3 minutes, stirring occasionally. Stir in olives and cook 3 to 4 minutes longer or until greens are wilted but not soft. Serve with fillets. Add pepper to taste.

Fresh Salmon Salad

A healthful combination of quinoa and salmon, perked up with and olives for a salad that can also be eaten as a main course.

Prep Time: 18 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
6 to 8 servings

1 cup original quinoa
2 cups water
1 pound salmon fillet, thawed if frozen
3 Tablespoons plus 2 teaspoons extra virgin or plain olive oil
5 to 6 sprigs plus 2 tablespoons chopped fresh dill
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 cup chopped mushrooms
1/2 cup slivered ripe olives
1/4 cup sliced pitted green olives
3 tablespoons sliced green onion
Spinach or leaf lettuce

Heat oven to 400◦F. Line small baking sheet with foil; lightly grease with olive oil. Meanwhile, bring water to boil in medium saucepan, salt lightly if desired. Stir in quinoa; return to boil. Reduce heat; cover and simmer 10 to 15 minutes or until tender and liquid is absorbed. Remove from heat; let stand 5 minutes.

Meanwhile, place salmon skin-side-down on foil. Drizzle 2 teaspoons olive oil evenly over fillet; sprinkle lightly with pepper, if desired and top with dill sprigs. Bake 15 to 20 minutes or until fish flakes easily in thickest part. Remove from oven; cool slightly.

In large bowl, blend remaining 3 tablespoons olive oil, lemon juice, remaining 2 tablespoons dill and lemon peel; whisk until blended. Add quinoa, mushrooms, olives and green onion; mix to coat.
Layer spinach on serving platter or plates; top with quinoa. Break salmon into large chunks and arrange on quinoa.


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Simple Meals for Lent :: Ifisashi

Photo by Philip Laubner/CRS

Ifisashi 
from Zambia

Hot rice casserole served in a thick, buttery peanut sauce. Collard greens and tomatoes add a garden-fresh flavor to this creamy dish.

Ingredients:

• 2-3 cups water
• 1 cup chopped peanuts
• 2 tomatoes, chopped
• 1 onion, chopped fine
• 2 bunches fresh collard greens (or spinach), washed and chopped
• Salt to taste
• 2 cups cooked rice

Directions:

Bring water to a boil in medium pot and add peanuts, tomatoes, and onion. After a few minutes, add chopped greens. Stirring occasionally, continue cooking for about 15-20 minutes, or until peanuts are soft and mixture has become a thick buttery sauce. Serve hot over rice.

Makes 4-5 servings

Photo by Kim Pozniak/Catholic Relief Services

Catholic Relief Services' microfinance programs in Zambia help people earn more money to support their families and save for the future. In’utu Kokola and her husband are farmers living in Mongu, Zambia. Recently In’utu Kokola opened a shop in the market where she sells vegetables and corn meal from her farm. She didn’t believe this day would ever come, but it did thanks to a Savings and Internal Lending Community (SILC) started with the help of Catholic Relief Services. In a SILC, the group saves money and makes small, interest bearing loans together. With her market stall, In’utu Kokola and her husband now have a reliable income to feed their family, buy medicine and pay school fees for their grandchildren.  For more information please visit Operation Rice Bowl.

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Simple Meals for Lent :: Casamiento

Photo by Philip Laubner/CRS

This recipe was submitted by Catholic Relief Services. "Sample the food of the Operation Rice Bowl featured-countries with your family and friends by preparing a simple, meatless recipe shared with us by the people we serve around the world. "

Casamiento 

from El Salvador

Black beans and hot rice seasoned with garlic, onion and bell peppers. Your family will love this traditional and hearty Latin American dish.

Ingredients:

• 2 Tbsp vegetable oil
• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 can black beans, drained, liquid reserved
• Salt and pepper, to taste
• 2 cups cooked rice

Directions:

Heat oil in a large pot. Add the onions, bell pepper, and garlic. Sauté for 2-3 minutes, until tender. Stir in the drained beans, some of the bean liquid, and salt and pepper. Cook at medium-low until heated through. Add rice and stir until cooked through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.

Makes 4-5 servings

Catholic Relief Services' water and sanitation projects in El Salvador and around the world help bring clean water to families and communities. For more information please visit Operation Rice Bowl.

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Meatless Meals :: Three Sisters Stew

This following recipe was submitted by Dust Thou Art.  She says, "I made this for St. Katharine Drexel this past Saturday, but it would also work very well for Bl. Kateri Tekakwitha (July 14th), and it is meatless also." 

March 3rd was the commemoration of St. Katharine Drexel. As I wrote in my monthly planning post:

St. Katharine is kind of a hilarious story. She was an American heiress (think Paris Hilton with a brain) who read books about the plight of the poor, and in particular about the suffering of American Indians. So (being rich, naive, and headstrong) she went to Rome to ask the Pope, in private audience, to do something about it. And the Pope was like "Um... what are YOU doing with your time?" And to her (everlasting) credit, instead of reacting like "What do you mean, I was thinking more along the lines of me holding 'awareness' events and cocktail parties," she was shocked into actually really thinking about what he was saying. It didn't happen overnight, but she began to do more and more, and soon she actually gave up all her wealth and founded an order of religious sisters. Anyway. Since it's also an ember day, I was thinking a hearty meatless stew with native North American ingredients--corn, beans and squash. Often called "three sisters soup", so doubly appropriate for a religious sister. :)

Three Sisters Stew

If you Google around for this soup, nobody makes it the same way. Nobody even makes it close to the same way. One recipe will include pureed pumpkin, hominy, and kidney beans. The next will be chunks of butternut squash, frozen corn, and green beans. The only must for this recipe is some kind of squash, some kind of corn product, and some kind of bean. You MUST have one of each of these three categories, as they are the "three sisters" of the title. They go together because they grow well together. But other than that you can really go for whatever's in season and your own tastes.

Accordingly, this is more like a blueprint for you to follow. I'm giving what I put in this time, but I don't expect you to put the same things in your soup. I don't expect me to put the same things in next time I make it. Many different indigenous groups planted using the Three Sisters technique. I had some southwestern ingredients handy so I followed that style.

AROMATICS:
1/2 yellow onion, diced
3 cloves garlic, minced
2 c. sliced mushrooms
(or other aromatics, such as shallots, celery, etc)

FAT:
1 T olive oil
1/2 T butter
(or however you like to saute)

LIQUID:
4 c. vegetable broth
(or other broth, or water)

MAIN VEG:
1 butternut squash, peeled and cleaned, cut into large dice
1/2 lb fresh green beans, trimmed and broken into bite sized pieces
1 lb baby yellow potatoes, large dice
2 c. frozen corn
(or other soup veg, making sure you include corn and squash!)

PROTEIN BEANS:
1 can black beans, rinsed and drained
1 c. dry lima beans, soaked overnight and drained
(or other protein beans, are you getting the idea yet)

SEASONINGS:
cumin seeds, ground cumin, cinnamon, black pepper, oregano, chili powder... all to taste
(this parenthesis intentionally left blank)

1. Take a large stock pot and heat up the fat in it over medium heat. Add your aromatics once the fat is hot and "sweat" them. You can add some seasoning at this time (like cumin seeds) also. The aromatics will release their lovely scents, as well as water, which will evaporate so that the mixture reduces somewhat in volume, and maybe even caramelizes. We like this.

2. Once this mixture is looking brilliant, we add in everything else, liquid last. If you want it thick, only add liquid up to the point where it barely covers the veg. If you want more liquid... add more! Turn the heat up to high.

3. Once the soup hits boiling, reduce to a simmer. The temperature will depend on whether you cover the pot, how big the pot is, how hot your stove is, sunspots, etc. On my stove it was on medium-low uncovered.

4. Let it simmer for an hour or so, until vegetables are tender to your liking or you get too hungry to wait any more. This is assuming that you are like me and like your soup vegetables very tender. If you like your green beans (or what have you) more crisp, you'll have to divide your vegetables into two groups. One group being the squash, carrots, potatoes, and other things that need to cook for a while. The second group being green beans or other quick cooking veg. Add the first group, and reserve the second until ~10 minutes before serving.

ACCOMPANIMENTS:
ripe avocado slices
shredded cheddar cheese

The avocado and cheese suited the Tex-Mex style of the soup. You might try sprigs of fresh herbs or croutons, or if you want to get advanced, corn fritters or fried squash blossoms.

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Meatless Meals :: Zucchini and Sweet Potato Frittata

I hope you are all having a blessed and fruitful Lent! I wanted to take a second to share one of our new favorite meatless meals this year: Zucchini and Sweet Potato Frittata.  With a newborn in our home I've had to find meals that are not only healthy, but quick and easy to make as well.   For those with allergies, this recipe is also free of dairy and grains. I've made it a few times now and it is definitely a keeper!

Zucchini and Sweet Potato Frittata

adapted from Paleo Diet Lifestyle

Ingredients:

• 2 tbsp Coconut Oil (or butter)
• 8 eggs
• 1 large sweet potato, peeled and cut in slices
• 2 sliced zucchinis
• 1 sliced red bell pepper
• Salt and pepper to taste
• Salsa, optional

Directions:

Heat the coconut oil in a pan over a medium-low heat.  Add the sweet potato slices and cook until softened, about 6-8 minutes.

Add the red bell pepper and zucchini slices and cook for another 4 minutes.

While the vegetables cook, whisk the eggs in a bowl, seasoning with salt and pepper.  Add the egg mixture to the cooking veggies.

Cook on low heat until just set, about 10 minutes.  Finish the frittata until golden under a heated broiler.

Cut the finished frittata into wedges and serve salsa, if desired.

You can find additional Meatless Meals for Lent in the archives!

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Simple Meals for Lent :: Vegetable Spring Rolls

 Photo by Philip Laubner/CRS

This recipe was submitted by Catholic Relief Services. "Sample the food of the Operation Rice Bowl featured-countries with your family and friends by preparing a simple, meatless recipe shared with us by the people we serve around the world. "

Vegetable Spring Rolls 

from Vietnam

Fresh herbs and vegetables rolled in thin rice paper wrappers. The garlic and wine vinegar dipping sauce is the perfect topping for this tangy and tasty meal.

Ingredients:

Sauce

• ¼ cup water
• 1 tsp corn starch
• 2 Tbsp rice wine vinegar
• 2 cloves garlic, minced and crushed
• 2 Tbsp sugar

Spring Rolls

• 1 cup cooked thin rice noodles
• ½ cup bean sprouts
• 1/3 head of green cabbage, chopped
• 5 green onions, chopped
• ¼ cup carrots, grated or julienned
• ¼ cup fresh herbs (cilantro, basil or mint)
• 1 package rice paper wrappers

Directions:

Combine all sauce ingredients in small saucepan and simmer for 3-5 minutes, stirring until sugar dissolves and mixture begins to thicken. Cool before serving. Cook rice noodles as described on package. Lightly steam cabbage, green onions, and carrots together until slightly tender. Toss noodles, vegetables, and herbs in large bowl. Quickly submerge a rice paper wrapper in warm water and lay on a smooth surface. Place about 2 tablespoons of mix on each wrapper and fold wrapper into shape.

Makes 6 - 8 servings

Photo by Laura Sheahen/Catholic Relief Services

Catholic Relief Services' education programs in Vietnam promote quality education for all people. Finding services and programs for disabled students was a challenge for Giap and his family living in Hanoi. But recently Giap started a web design business after enrolling in a residential school for students with disabilities. There he and his fellow students gained skills and confidence to work in the growing field of web design. With support from Catholic Relief Services, Giap’s school offers programs and accommodations for students who are blind or physically disabled so they can fulfill their potential and realize their dreams. For more information please visit Operation Rice Bowl. Pin It

Simple Meals for Lent :: Vary amin'anana

 Photo by Philip Laubner/CRS

This recipe was submitted by Catholic Relief Services.   "Sample the food of the Operation Rice Bowl featured-countries with your family and friends by preparing a simple, meatless recipe shared with us by the people we serve around the world. "

Vary amin’anana

from Madagascar

Hot rice served with fresh greens and juicy tomatoes. A dash of ginger makes this a fragrant and delicious dish.  

Ingredients:

• 2 Tbsp vegetable oil
• ½ small onion, minced
• 1 tsp ginger, minced
• 1 tomato, diced
• 3 cups collard greens, thinly sliced
• 1 cup rice
• 2 cups water
• salt, to taste

Directions:

Heat oil in a medium pot. Add onion, ginger, and tomato. Sauté for about 2-3 minutes, until tender. Add greens and stir for 1 minute. Add water and bring to a boil. Add the rice and salt. Cover and cook on medium heat for 30 minutes or until water is absorbed.

Makes 4-5 servings

Catholic Relief Services' agriculture programs in Madagascar help farmers in the poorest communities improve their harvests using environmentally sensitive techniques. For more information please visit Operation Rice Bowl. Pin It

Meatless Meals :: Turkish Spinach and Lentil Soup

Last month I was blessed with being the very thankful recipient of a whole bunch of dinners made by a local Little Flower Girl's Club as a service project!    One of the dinners was this lentil soup, which was very delicious.  I was able to get the recipe from my friend Kathleen so I could make it again, and then share the recipe here at Catholic Cuisine.  Enjoy!

Turkish Spinach and Lentil Soup

Ingredients:

1 cup dried lentils
5 cups vegetable stock
1 teaspoon salt
1/4 cup olive oil
2 cups chopped onions
3 garlic cloves, pressed
1/4 teaspoon cayenne
2 bay leaves
1/2 cup raw bulghur
1/4 cup chopped fresh parsley
2 cups chopped tomatoes
1/4 cup tomato paste
pinch of dried rosemary (or to taste)
salt and freshly ground black pepper to taste
2 cups stemmed, cleaned, and coarsely chopped fresh spinach
chopped fresh parsley


Directions:

Rinse the lentils. Bring them to a boil in the salted stock. Reduce the heat and simmer, covered, for 40 minutes.

Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayenne , bay leaves, and raw bulghur. Stir the mixture on medium heat until the onions and bulghur are lightly browned.

Mix in the parsley and tomatoes. When the tomatoes begin to give up their juice, gently stir in the tomato paste.

Pour the lentils and their liquid into the soup pot with the onions and bulghur. Simmer the soup for 15 minutes. Add the rosemary, salt, and pepper to taste. If the lentils and bulghur have absorbed too much liquid, add more stock, water, or tomato juice. Remove the bay leaves.

Just before serving, stir in the fresh spinach and let it wilt in the hot soup. Garnish with more fresh parsley and serve with crusty bread. Pin It

Meatless Meals :: Rigatoni with Tuna and Sun-dried Tomatoes

Here is another recipe I served my family a couple weeks ago. It was quite easy to make and enjoyed by everyone. The recipe serves 4, so I doubled it for my family.

Rigatoni with Tuna and Sun-dried Tomatoes

adapted from Pampered Chef's 29 minutes to Dinner

Ingredients:

8 oz uncooked rigatoni pasta
2 oz Parmesan cheese, divided
1/2 cup Sun-dried tomatoes packed in oil, drained
1/2 cup chopped fresh parsley, divided
1 lemon
3 tbsp olive oil
2 garlic cloves, pressed
1/2 tsp crushed red pepper flakes
1 pouch chunk light tuna (I substituted with canned albacore)

Directions:

1. Bring salted water to a boil and cook pasta according to package directions; drain.

2. Meanwhile, grate cheese. Pat tomatoes dry using paper towels. Chop tomatoes and parsley. Cut lemon into wedges; set aside.

3. Heat oil, pressed garlic and pepper flakes in skillet over medium-high heat 1-2 minutes or until garlic turns golden (do not allow to burn). Immediately stir in tuna and tomatoes; cook 2-3 minutes or until tomatoes are tender. Add pasta, half of the parsley and half of the cheese to Skillet; toss gently.

4. To serve, divide pasta among serving plates. Sprinkle with remaining parsley and Parmesan. Serve with lemon wedges on the side. Pin It

Meatless Meals :: Salmon Chowder

This recipe for Salmon Chowder, perfect for the remaining days of Lenten Fasting and Abstinence, was submitted by my friend Jacinta.   Thank you Jacinta!

Salmon Chowder

1 (7 1/2-ounce) can salmon
1/2 cup chopped onions
1/2 cup chopped celery
1 garlic clove, finely minced
2 tablespoons butter
1 cup diced potatoes
1 cup diced carrots
2 cups chicken broth
(substitute with vegetable broth during lent)
1/2 teaspoon thyme
1/4 teaspoon freshly ground pepper
1/2 cup broccoli
1 (13-ounce) can evaporated milk
1 (10-ounce) package frozen corn kernels, thawed
Minced parsley

1. Drain and flake salmon, reserving liquid.

2. Saute onions, celery and garlic in butter. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender.

3. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.

Note: I like to chop all the vegetables (except the corn) with the Pampered Chef chopper so they are all small and uniform.

Makes 6 servings Pin It

Meatless Meals :: A Simple Fish recipe for Fridays

This recipe, for Lenten Fasting and Abstinence, was submitted by Amelia. She says that it is "a very simple one that we normally do during Lent any days cause growing up in the Philippines we always have Fish or any sea food on Fridays."  Thank you Amelia!

This is very good with Cod, Mahi-mahi, Tilapia or any white fish.

Steam the fish (I just normally put them on aluminum foil or parchment paper wrap them seal and baked them for 10-15 min), then put aside and keep warm.

Heat a small pan, make sure the pan is really hot, put about 3-5 T of olive oil, heat the oil until hot.

Saute equal amount of minced ginger and garlic for 1 min. Add chopped green onion (about 3 stalks) and cook for another 1-2 min. Finally add 2T of light soy this will make a lot of sizzles. Pour hot oil mixture over fish.

Serve over rice.

Pin It