Re: Catholic Observers...let's share Lenten recipes...

All of these sound great!

I have posted this one before but I love it-- it has become a staple for those special meals.

Shrimp Scampi

1.5 pounds of raw shrimp - cleaned and deveined.
2 tbspns Olive oil
2 garlic cloves - finely chopped or you can use the freshly chopped garlic in jars.
1 large white onion - finely chopped
Several leaves of fresh basil
1 can of chicken broth
2 tblspoons lemon juice
5 sprigs of parsley- finely chopped
Breadcrumbs, salt and pepper

Heat olive oil in skillet until hot.
Add garlic and onions - heat on med. for a 1-2 minutes.
Add shrimp, half can of chicken broth- cook several mins until pink.
Add lemon juice, parsley, basil
Do not overcook shrimp - turn off flame when shrimp look done.
Add breadcrumbs, salt and pepper to taste.

Serve with rice or pasta and sprinkle with grated Parm. cheese./pecorino romano (locatelli preferred)

Re: Catholic Observers...let's share Lenten recipes...

Here are some of my favorites (I'm vegetarian) that are from allrecipes.com.


Insanely Easy Vegetarian Chili
This chili is SO easy to make. You can pretty much throw
whatever you have into the pot and it'll be great. (I added
some leftover salsa once.) It's very colorful, not to
mention delicious. Prep Time: approx. 25 Minutes. Cook Time:
approx. 30 Minutes. Ready in: approx. 55 Minutes. Makes 8
servings.
Printed from Allrecipes, Submitted by Tianne
--------------------------------------------------------------------------------
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled
tomatoes with liquid, chopped
1 (19 ounce) can kidney beans
with liquid
1 (11 ounce) can whole kernel
corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil


Directions
1 Heat oil in a large saucepan over medium heat. Saute
onions, carrots, and garlic until tender. Stir in green
pepper, red pepper, celery, and chili powder. Cook until
vegetables are tender, about 6 minutes.
2 Stir in mushrooms, and cook 4 minutes. Stir in
tomatoes, kidney beans, and corn. Season with cumin, oregano,
and basil. Bring to a boil, and reduce heat to medium.
Cover, and simmer for 20 minutes, stirring occasionally.

Re: Catholic Observers...let's share Lenten recipes...

Addictive Sweet Potato Burritos
Once you've had one - you'll want another. The recipe is
a little different from most burrito recipes, but I've
had many, many requests for it. Serve these with sour
cream, chopped green onions and salsa. For vegan burritos,
omit the cheese and sour cream. These may be made ahead of
time, individually frozen, then heated. For an interesting
variation, try deep frying these tasty burritos. Prep Time:
approx. 25 Minutes. Cook Time: approx. 12 Minutes. Ready in:
approx. 40 Minutes. Makes 12 burritos (12 servings).
Printed from Allrecipes, Submitted by Karena
--------------------------------------------------------------------------------
3 teaspoons vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed
sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Heat oil in a medium skillet, and saute onion and
garlic in until soft. Stir in beans, and mash. Gradually stir
in water, and heat until warm. Remove from heat, and stir
in the chili powder, cumin, mustard, cayenne pepper and
soy sauce.
3 Divide bean mixture and mashed sweet potatoes evenly
between the warm flour tortillas. Top with cheese. Fold up
tortillas burrito style.
4 Bake for 12 minutes in the preheated oven, and serve.

Re: Catholic Observers...let's share Lenten recipes...

Barley Bake
Easy and good dish for potlucks. The pine nuts make all
the difference! The mushrooms are optional. Garnish with
fresh parsley. Prep Time: approx. 15 Minutes. Cook Time:
approx. 1 Hour 25 Minutes. Ready in: approx. 1 Hour 40
Minutes. Makes 6 servings.
Printed from Allrecipes, Submitted by Kat
--------------------------------------------------------------------------------
1/4 cup butter
1 medium onion, diced
1 cup uncooked pearl barley
1/2 cup pine nuts
2 green onions, thinly sliced
1/2 cup sliced fresh mushrooms
1/2 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 (14.5 ounce) cans vegetable broth


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Melt butter in a skillet over medium-high heat. Stir in
onion, barley, and pine nuts. Cook and stir until barley is
lightly browned. Mix in green onions, mushrooms, and parsley.
Season with salt and pepper. Transfer the mixture to a 2
quart casserole dish, and stir in the vegetable broth.
3 Bake 1 hour and 15 minutes in the preheated oven, or
until liquid has been absorbed and barley is tender.

Re: Catholic Observers...let's share Lenten recipes...

Caramelized Onion and Blue Cheese Orzo
Rissoni, also known as semi di melone, or any other short
soup pasta can be used for this dish. Prep Time: approx. 10
Minutes. Cook Time: approx. 35 Minutes. Ready in: approx. 45
Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Lindsay Perejma
--------------------------------------------------------------------------------
1 pound uncooked orzo pasta
2 tablespoons butter
3 tablespoons olive oil
4 onions, sliced
6 1/2 ounces blue cheese, crumbled
3 1/2 ounces mascarpone cheese
2 cups shredded spinach
salt and pepper to taste


Directions
1 Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2 While pasta is cooking, heat butter and oil in a large
skillet over low heat. Cook onion in this mixture until
golden brown, 20 to 30 minutes. Remove from pan with a spoon
and drain on paper towels.
3 In a large bowl, combine blue cheese, mascarpone and
onion and mix well. Toss cheese mixture with spinach and
pasta, season with salt and pepper and serve.

Re: Catholic Observers...let's share Lenten recipes...

Easy Mashed Potato and Roasted Vegetable Enchiladas
This is the perfect comfort food for cold days. To make
it vegan, substitute non-dairy ingredients for dairy.
Leftover filling makes a great lunch! If you want to make
mashed potatoes from scratch, you will want at least 4 cups
when you are through. Prep Time: approx. 40 Minutes. Cook
Time: approx. 1 Hour 10 Minutes. Ready in: approx. 1 Hour 50
Minutes. Makes 12 servings.
Printed from Allrecipes, Submitted by Letty
--------------------------------------------------------------------------------
1 head broccoli, cut into florets
8 ounces whole button mushrooms
3 small zucchini, chopped
2 cups chopped carrots
1/4 cup olive oil
salt and pepper to taste
3 cups water
1 cup milk
1/4 cup butter
1 (7.6 ounce) package instant
mashed potato flakes
1 (12 ounce) package corn tortillas
3 cups enchilada sauce
8 ounces shredded Cheddar cheese


Directions
1 Preheat oven to 425 degrees F (220 degrees C).
2 In a large mixing bowl, combine broccoli, mushrooms,
zucchini, and carrots. Drizzle the vegetables with olive oil,
and season with salt and pepper. Spread vegetables in a
single layer in a shallow baking dish. Roast vegetables in
the preheated oven for 30 to 40 minutes; stir halfway
through their cooking time. When finished cooking, remove from
the oven, and reduce oven temperature to 350 degrees F
(175 degrees C).
3 Bring water, milk, and butter to a boil in a large pot.
Remove the pot from heat, and mix in the mashed potato
flakes. Let stand two minutes, then stir the mashed potatoes
with a fork until they are smooth. Stir in roasted vegetables.
4 In a dry, nonstick skillet over medium heat, quickly
heat each tortilla on both sides to make pliable. Dip the
tortillas in enchilada sauce. Put a large spoonful
(approximately 1/4 to 1/3 cup) of potato-veggie mixture into the
center of each tortilla. Top mixture with about 1 to 2
tablespoons cheese, and roll tortillas. Place seam-side down in a


ALL RIGHTS RESERVED Copyright © 2004
www.allrecipes.com





9x13 inch baking dish. Pour extra sauce over top, and
sprinkle with remaining cheese.
5 Bake at 350 degrees F (175 degrees C) for approximately
20 to 30 minutes, or until the enchiladas are heated through.

Re: Catholic Observers...let's share Lenten recipes...

Eggplant Tomato Bake
This is a simple, easy and low-fat recipe. Makes 4
servings.
Printed from Allrecipes, Submitted by Michelle
--------------------------------------------------------------------------------
1 eggplant, sliced into 1/2
inch rounds
1 tomato, sliced
1/4 cup grated fat-free
Parmesan cheese
Italian seasonings, salt, pepper, bread crumbs to taste.


Directions
1 Preheat oven to 400 degrees F (200 degrees C).
2 Spray a cookie sheet with non-stick oil spray. Arrange
eggplant rounds on the cookie sheet and sprinkle Parmesan over
the eggplant. Layer one slice of tomato on top of each
eggplant round. Sprinkle with Parmesan cheese. Italian seasonings, salt, pepper, bread crumbs to taste.
3 Bake for 10 to 15 minutes.

Re: Catholic Observers...let's share Lenten recipes...

Mama's Best Broiled Tomato Sandwich
A broiled sandwich, made of fresh season tomatoes, with
an Italian taste. A perfect match for soup. Prep Time:
approx. 10 Minutes. Cook Time: approx. 5 Minutes. Ready in:
approx. 15 Minutes. Makes 2 servings.
Printed from Allrecipes, Submitted by kat
--------------------------------------------------------------------------------
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan
cheese, divided
4 slices bread, lightly toasted


Directions
1 Preheat oven to broil.
2 In a shallow bowl, whisk together the olive oil and
vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
3 Meanwhile, in a small bowl, combine mayonnaise,
parsley, oregano, black pepper and 4 teaspoons Parmesan cheese.
Spread mixture on each slice of toasted bread. Place
marinated tomatoes on 2 slices and sprinkle with remaining
Parmesan cheese.
4 Place on a baking sheet and broil for 5 minutes, or
until cheese turns golden brown. Serve immediately, open
faced or closed.

Re: Catholic Observers...let's share Lenten recipes...

I've modified each of these as I saw fit. Sorry I didn't type out my other favorites that I only have on recipe cards! I'm pressed for time this morning! ENJOY!

Re: Catholic Observers...let's share Lenten recipes...

Oh yeah, here is one from my Mom!

Tofu Spinach Patties!
1 lb of soft tofu crumbled
10 oz. frozen chopped spinach, thawed and drained
1/2 cup of parmesan cheese
1 1/2 cup of shredded mozzarella
1/4 tsp nutmeg
2 cloves garlic mashed
1 tsp salt
1/4 tsp black pepper
2 or more cups of italian bread crumbs
3 tbs. of olive oil

mix all together. if too wet add more crumbs ..if too
dry add more oil.  form into patties and fry on oil..
serve with marinar sauce.

Re: Catholic Observers...let's share Lenten recipes...

pizza is my friday during lent dinner.

I don't like seafood

Re: Catholic Observers...let's share Lenten recipes...

---

Posted by Sasha96

Addictive Sweet Potato Burritos
Once you've had one - you'll want another. The recipe is
a little different from most burrito recipes, but I've
had many, many requests for it. Serve these with sour
cream, chopped green onions and salsa. For vegan burritos,
omit the cheese and sour cream. These may be made ahead of
time, individually frozen, then heated. For an interesting
variation, try deep frying these tasty burritos. Prep Time:
approx. 25 Minutes. Cook Time: approx. 12 Minutes. Ready in:
approx. 40 Minutes. Makes 12 burritos (12 servings).
Printed from Allrecipes, Submitted by Karena

---

Just wanted to add that I tried this recipe last Friday and it was GREAT and easy to make!! Thanks!

Re: Catholic Observers...let's share Lenten recipes...

glad you liked it!