Meatless Meals :: Grilled Tilapia with Pineapple Salsa

Last Friday, before heading to the grocery store, I pulled a couple cookbooks off my shelf looking for a bit of inspiration.  One of the recipes I decided to try was from Pampered Chef's 29 Minutes till Dinner. (With a 2 month old, I have to be able to get dinner ready pretty quickly!) 

In less than 30 minutes I really was able to have a beautiful AND delicious dinner on the table.   I did bake an additional tray of fish sticks (for our younger children), however next time I think I will just grill a couple more fillets since my children really liked the Tilapia too (the salsa, not so much... too many onions for our little ones, but my husband and I loved it.).

Grilled Tilapia with Pineapple Salsa

adapted from Pampered Chef's 29 Minutes till Dinner

Pineapple Salsa

• 1 medium pineapple OR 1 (20 oz) can pineapple slices or chunks
• 1/4 small red onion, chopped
• 1 serrano pepper, seeded and diced
• 2 tbsp chopped fresh cilantro
• 1/8 tsp salt
• 1 tsp lime zest
• 1 tbsp lime juice

Tilapia

• 1 (1.25 oz) packet taco seasoning
• 3 tbsp olive oil
• 4 boneless. skinless tilapia fillets (about 4 oz ea.)

Directions:

Heat grill pan over medium-high heat for 5 minutes.  As pan heats, prepare pineapple.

For Fresh Pineapple :: Peel Pineapple in half; cut lengthwise into two pieces and remove core.  Slice pineapple piece lengthwise into three strips.  

For canned pineapple :: drain and pat dry with paper towels before cooking to promote grill marks. 

Arrange pineapple in a single layer over grill pan; cook 2-3 minutes on each side or until grill marks appear.  Set aside on cutting board.

While pineapple cooks, combine onion, serrano pepper, cilantro and salt in a small bowl.   Add lime zest and juice and mix well.

Whisk together taco seasoning and oil.  Add tilapia; turn to coat.  Place 2 tilapia fillets onto grill pan;  cook 2 minutes on each side or until grill marks appear and tilapia flakes easily with a fork.  Remove from pan.   Wipe out pan and repeat with remaining fillets.

As tilapia cooks, chop pineapple (unless using chunks like I did) and add to onion mixture; mix well.  To serve, top tilapia with pineapple salsa.

Yield: 4 servings Pin It

Mahi Mahi- Meatless recipe for Lent week 1

I came up with this recipe last week while craving some garlic, tomatoes and feta cheese, so I decided to try this combination on the Mahi Mahi I had in the freezer for Friday's meal. It came out absolutely delicious. My husband and the kids loved it and they are very hard to please :) I'm hoping to come up with a few more meatless recipes every week during Lent for a cookbook I'm putting together with my girls.

Sautee 3 pieces of chopped garlic in 2 tablespoons of olive oil for about 5 minutes on medium heat.



Fry 4-6 pieces of frozen Mahi Mahi in the garlic oil for about 10 minutes on each side. Season with salt and pepper before turning the fish to the other side.


Squeeze the juice of one whole lime on both sides of the fish.



Pour a can of chopped tomatoes and simmer for about 5 minutes.



Sprinkle with 2 teaspoons of fresh basil.



Crumble Feta cheese on the fish and serve over a hot plate of rice or pasta. Enjoy!

Pin It

Meatless Meals :: Salmon and Rice Casserole

This Meatless Meal, for Lenten Fasting and Abstinence, was submitted by Bernadine Cerny. Thank you Bernadine!


"Here's a submission that has been a favorite in my family for years. Not sure of the origin. Adults and kids alike love it! I've never had a complaint, not even from picky eaters. I usually double the recipe for groups of 5 or more."

Salmon and Rice Casserole

Ingredients:

1/4 c. finely chopped celery
1/4 c. chopped onion
1 T. butter (or oil)
2 c. cooked rice (do not salt rice)
1 can cream of mushroom soup
7 oz. can boneless skinless salmon, flaked (for doubling, my mom always used a 14-15 oz. can of bone-in skin-on salmon, scraped off the skin, and mashed the bones into the salmon, as they are soft anyway, and full of calcium), do not drain - mix in liquid while flaking
1/2 c. shredded sharp cheddar (other cheeses can be substituted, but sharp cheddar gives it more flavor)
seasoned bread crumbs, for topping

Directions:

Saute the celery and onion in butter until soft (cover with a lid to speed the process and keep the butter from drying up too quickly). Pour into baking dish and add remaining ingredients, except for bread crumbs. Stir well, top with bread crumbs and bake for 20-30 min. at 350, or until heated through and starting to bubble around edges.

Serves about 4.

Side dishes: tossed salad, sliced fruit, biscuits or french bread. Pin It

Meatless Meals :: Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

Ingredients:

1 T. vegetable oil
1/2 c. onion, chopped
3 cups of spinach
1/2 cup chopped or sliced mushrooms
5 eggs
2 1/2 cups of cheddar cheese, shredded
1/4 tsp. salt
1/8 tsp. pepper

Directions:

Preheat oven to 350 degrees F. Lightly grease a 9" pie pan.

Heat oil in large skillet over medium high heat. Add onions and saute. Stir in spinach and mushrooms and continue cooking for a couple more minutes.  Transfer vegetable mixture to pie pan.

In a large bowl, combine eggs, cheese, salt and pepper. Poor over vegetable mixture.

Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Note:  The Quiche tastes much better than it looks. ;)  Despite the Spinach, Mushrooms and Onions, my husband and all our children (with the exception of our super picky 2 year old and nursing 2 month old) loved it and requested seconds.  Next time I'll be doubling the recipe!

Pin It

Recipes for Lent ~ From the Archives

We adore Thee O Christ, and we praise Thee,
Because by Thy holy Cross Thou hast redeemed the world.

Shrove Tuesday:

• Quick and Easy Mardi Gras King Cake
• King Cake for Mardi Gras
• Shrove Tuesday Pancakes
• Shrove Tuesday? Fat Tuesday? Mardi Gras?... Pancake Tuesday! 
• King Cake for Epiphany
• A Shrove Tuesday Treat: Filhoses!

Ash Wednesday:

• Ash Wednesday Beans

Prayer for Ash Wednesday

Lord, protect us in our struggle against evil. As we begin the discipline of Lent, make this season holy by our self-denial. Grant this through our Lord Jesus Christ, your Son, who lives and reigns with you and the Holy Spirit, one God, for ever and ever. Amen.

Breads for Days of Abstinence:

• "I am the Bread of Life..." (Artisan Bread)
• Pretzels

Meatless Meals for Days of Abstinence:  
(Information on Fast & Abstinence)

• Chicken Broth on Fridays:  Yes or No?
• Lenten Taco's or Tostadas
• Fish Tacos for Friday
• Cheese Enchiladas
• Fish Fajitas
• Meatless Meals for Lent Using Beans
• El Paso Pilaf ~ A Meatless Meal for Days of Abstinence

• Meatless Lasagna and Shrimp Creole
• Meatless Meal from Grace Before Meals
• Mahi Mahi- Meatless recipe for Lent week 1
• Shrimp Pasta

• Ember Days and Autumnal Fasting (Includes Recipe for Mom's Vegetable Bean Soup and Spinach Pie)
• St. Anthony of the Desert Soup
• Interesting Ember Day Food (Tempura and Tart in Ymbre Day)
• Brown Rice Vegetable Casserole

• Meatless Meals :: Crustless Spinach and Mushroom Quiche
• Meatless Meals :: Salmon and Rice Casserole
• Meatless Meals :: A Simple fish recipe for Fridays
• Meatless Meals :: Grilled Tilapia with Pineapple Salsa
• Meatless Meals :: Salmon Chowder
• Meatless Meals :: Rigatoni with Tuna and Sun-dried Tomatoes
• Meatless Meals :: Turkish Spinach and Lentil Soup

Please consider submitting your favorite recipes, 
for Meatless Meals on days of Abstinence, 
as guest posts here at Catholic Cuisine.  

Details for submissions can be found in the left sidebar. 

Laetare Sunday (4th Sunday of Lent):

• Simnel Cake for Laetare Sunday 

Passion Sunday (5th Sunday of Lent):

• Passion Fruit Cheesecake for Passion Sunday

Palm Sunday:

• Carling and Fig Sunday
• Fig Bibles and Palm Sundaes

Holy Week:

• Planning the Menu for Holy Week

Holy Thursday:

• Holy Thursday in the Home
• Teatime Suggestions for Lent and Easter
• A Lenten Tea on Holy Thursday (pictures here and here)
• Judases

Good Friday:

• Hot Cross Buns for Good Friday
• Hot Cross Buns - A History
• Hot Cross Buns (A Bread-maker Recipe)
• Pretzels
• Teatime Suggestions for Lent and Easter
• A Lenten Tea on Good Friday (pictures here)

Holy Saturday:

• Easter Story Cookies ~ Resurrection Cookies
• Resurrection Rolls

May you all have a Blessed and Holy Lent! 

Pin It

El Paso Pilaf ~ A Meatless Meal for Days of Abstinence

When I was a child, my siblings and I were members of 4-H.  Each year we took part in an event called "Food Fiesta" where we each had to prepare a dish and present it to the judges.  One year my little brother won a medal for his entry: "El Paso Pilaf".  I couldn't agree more with the judges... I *loved* it!!!

Ever since, I have been making and modifying the recipe.  Since that was about 20 years ago, I have no idea exactly what the recipe called for, so I am going to share my version with you all.  It is a staple in our home since it is easy, healthy, filling, and affordable.

I usually serve it in fried taco shells, though I have also served it in flour tortillas as burritos, and as a side dish for other Mexican dishes. 

El Paso Pilaf

"stolen" from my brother and modified over the years ;) 

Ingredients: 

• 1 medium onion, diced
• 3 cloves garlic, pressed
• 1/2 cup basmati rice (though I do use short grain brown rice on occasion)
• 1/2 cup lentils
• 1 cup frozen corn
• 1 can (16 oz) kidney beans, drained
  
• 1 can (16 oz) chicken broth (I substitute vegetable broth on days of abstinence)
• 1 can (16 oz) tomato sauce
• 1/2 cup water (I usually rinse out the tomato sauce cans into the pan with the water)
• 1 to 2 tablespoons chili powder
• toppings of your choice:  lettuce, tomato, cheese, sour cream, olives, avocado, salsa, etc...
  

Directions:

Saute onion and garlic in pan.  Add all other ingredients and mix together.  Cover pot and simmer on low for 45 to 60 minutes.  Serve on tortillas topped with lettuce, cheese, or any other toppings of your choice.

Enjoy!

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"

Pin It

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 Meals for Lent Using Beans

Meatless meals on Fridays during Lent are not a problem for my family – we are very fortunate that our parish has a meatless dinner followed by the Stations of the Cross every Friday during Lent. Despite this, we enjoy many meatless meals throughout the year, as I have found it to be a real money-saver. I also have been made aware in the past year or so that the meatless Fridays obligation was not actually removed… if we do not refrain from eating meat on Fridays, we are supposed to substitute another sacrifice. So, seeing as I was already making at least two meatless dinners a week, I have begun to plan one of those meals for Fridays.

Here are two of our favorite, relatively easy, and healthy bean recipes:

Bean Chalupas

This makes three full-size chalupas (two tortillas each). Younger children may only eat half of a whole chalupa.

1 can pinto beans (can cook dry beans instead if desired)

Cumin to taste

Cilantro to taste

6 whole grain flour tortillas

1 can diced tomatoes, drained

1 avocado, thinly sliced

¾ cup cheddar, shredded

¾ cup Monterey jack, shredded

Optional toppings:

Sour cream

Shredded lettuce

Diced red bell pepper

Sliced black olives

Heat a small amount of olive oil in a skillet over medium heat. Cook each tortilla for a few minutes on both sides. Make sure to watch them carefully as they can burn easily, especially when cooking the second side (you may find that it helps to add more oil for each tortilla). Set aside. You can also proceed to the next step if you are able to keep an eye on the tortillas as well.

Drain most of the liquid from the can of beans. Heat beans on the stove, then mash to make a paste. Season with cumin and cilantro. Place three tortillas on a large baking sheet and divide the bean mixture evenly onto each tortilla, spreading it to the edges. Top with tomatoes, avocado, and cheese. Bake in a 375 degree oven for seven minutes. This time can be used to either cook the remaining three tortillas or to prepare the toppings.

Top each chalupa with remaining tortillas and return to the oven for an additional two minutes. Add desired toppings and enjoy!

Toddler Tip: These can be hard for little mouths to handle if they are made too thickly. I try to make one with a much thinner layer of beans, tomatoes, and cheese so that my little one can eat it more easily. If it is thin enough, you may be able to cut it into wedges like a quesadilla. I usually use a pizza wheel to cut it into small pieces that she can pick up with a fork. My husband and I cut them up with serrated steak knives, which seem to work better on the crispy tortilla than a table knife.

Red Beans and Rice

This is a recipe that my mother used to make on Fridays during Lent. It is very easy and uses simple ingredients. We like to have cornbread on the side.

½ lb. Dry red beans

¼ cup chopped onion

1 tsp. Cumin

1 tsp. Cilantro

1 cup uncooked rice (we use brown rice)

Shredded cheddar (as much as desired!)

Sour cream, if desired

Rinse, sort, and soak beans according to package directions. Once beans have completed soaking, place them in a pot with approximately three cups of water. Add the onions and seasonings and bring to a boil. Turn down the heat and simmer, covered, at least 1 – 1 ½ hours. Check the water every so often and add more water if it begins to get low.

Cook the rice according to package directions so that it will be ready at about the same time as the beans. Serve the beans over the rice and top with cheese and sour cream if desired. This makes 4 generous servings.

And an easy meatless lunch idea… top a layer of tortilla chips with a can of drained black beans. Add cheeses, olives, tomatoes, salsa, and bake for just a few minutes in the oven to make nachos!

I hope these ideas make plain ol’ beans sound a bit more appealing!

This post was written by Erin at Growing my Girls for publication here at Catholic Cuisine. Thank you Erin!

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.

Pin It

Shrimp Pasta

This post was written by past Catholic Cuisine contributor Amy.

Not exactly a fancy name, but we just never came up with anything better! Believe me, the name may not be great but the meal is! Also, don't forget, I feed an army over here, so this might be more than you need!

Amy's Shrimp Pasta

Ingredients:

• 1 medium onion
• Approx 1 pound cooked tail off shrimp
• 1-2 teaspoon garlic salt
• 1/2 teaspoon kosher salt
• 1 can of sliced mushrooms (fresh is great too)
• 2 cans diced tomatoes
• 2 handfuls of baby spinach
• 1 stick of butter
• feta or Parmesan cheese

Directions:

Melt butter in saute pan with onion. Meanwhile start to cook your choice of pasta, egg noodles are great. Add garlic salt, mushrooms, kosher salt, and tomatoes. Let heat through then add baby spinach.. Once pasta only has about 5 minutes left to cook turn sauce down to low and add shrimp.

Drain pasta (duh) and then toss with sauce. Sprinkle with feta or Parmesan cheese.

Enjoy!

Pin It

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.

Pin It

Shrove Tuesday pancakes

The Tuesday before Ash Wednesday is known as Shrove Tuesday, or "Pancake Tuesday" because traditionally, fats, eggs, and butter in the house had to be given up for Lent, and pancakes, or waffles call for all these ingredients, so this was a great way to use them up before Lent began. The money not spent on dairy products was then collected and donated to the church.

Fluffy Pancakes

1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1 teaspoon vanilla
1/4 cup softened butter

1) In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, vanilla and softened butter; stir into dry ingredients just until moistened.

2) Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Pin It

St. Anthony the Abbot

This coming Saturday, January 17th, is the feast of St. Anthony the Abbot, also known as St. Anthony of Egypt, St. Anthony the Great, and the "Father of Monks."

In Catholic Traditions In The Home And Classroom, author Ann Ball mentions that "legend reports that he had to endure severe temptations and that the devil often appeared to him in the form of a pig. Thus, pork is the traditional fare of the dinner on St. Anthony's feast day."

Cooking With the Saints offers a recipe for Olla De San Anton (St. Anthony's Stew) which they say is very popular over in Spain, and attempts "to use as much as possible of the fresh pork." Even though the author has updated the recipe by "eliminating some of the more exotic pork cuts, such as ear or tail" it still contains pork belly and blood sausage, therefore you won't catch me making it. Personally I would be much more inclined to make Rachel Ray's Roasted Pork Tenderloin or Pork Skewers with Pineapple-Scallion Rice.

Another option would be to prepare some Monastic Soup or any other recipe From a Monastery Kitchen since St. Anthony was known as the "Father of Monks." Here is a simple recipe in honor of St. Anthony from the aforementioned book.

St. Antony of the Desert Soup

Source: From a Monastery Kitchenand Catholic Culture

INGREDIENTS:

3 tablespoons oil of choice
1 cup barley
1 carrot, finely grated
2 leeks, sliced
1 bay leaf
1/3 cup fresh parsley, minced
salt to taste
7 cups water
1 bouillon cube, if desired
chopped mushrooms, if desired

DIRECTIONS:

1. Heat the oil in a soup pot and add the barley, stirring continuously for one minute. Immediately add the carrot, leeks, bay leaf, parsley, salt, and water.

2. Cook the soup over low to medium heat, covered, for 40 to 45 minutes, until the barley is tender. Add more water if needed. For extra taste, add the bouillon and the mushrooms during the last 20 minutes of simmering. Remove the bay leaf. Serve hot.

Serves: 4
Prep Time:1 hour, 30 minutes

Saint Anthony, you spoke of the importance of persevering in our faith and our practice. Help us to wake up each day with new zeal for the Christian life and a desire to take the next challenge instead of just sitting still. Amen.

Pin It

Cheese Enchiladas

This recipe was submitted for publication by Lori at Busy with Blessings. Thank you Lori!

The following recipe is one of our family favorites for Our Lady of Guadalupe's feast day.

Cheese Enchiladas

• Pack of corn tortillas
• can of enchilada sauce
• can of tomato sauce
• shredded Mexican cheese

Heat non-stick skillet to medium and lightly brown your corn tortillas. This will only take about 30 sec. a side. Once these are ready. Mix enchilada sauce and tomato sauce in a bowl. Dip your tortilla into the sauce and place in casserole dish. Fill the center of the tortilla with about 1/4 cup of the shredded cheese and roll the tortilla into a tube shape. Continue this process, place your enchiladas closely together until your dish is full . Cover the top with cheese and bake at 350 15-20 min until bubbly.

Pin It

Fish Tacos for Friday

Since the feast of Our Lady of Guadalupe falls on a Friday this year, we will be making Fish Tacos for dinner. The following Mexican recipe is both delicious and easy, making it perfect for this busy Advent season.

BAJA FISH TACOS

Recipe from Ortega

INGREDIENTS:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh cilantro
• 1 package (1 1/4-oz)ORTEGA Taco Seasoning Mix - divided
• 1 pound (4 total) cod or white fish fillets, cut into 1-inch pieces
• 2 tbls. vegetable oil
• 2 tbls. lemon juice
• 1 package ORTEGA Taco Shells (12 ct), warmed (I will probably fry my own corn tortillas)
  

DIRECTIONS:

COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.

COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.

FILL taco shells with fish mixture. Optional: Top with cabbage, tomato, sour cream mixture, lime juice and taco sauce.

ENJOY!!

Pin It

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