Orthodixie

Huw on slugger Mark McGwire’s testimony before Congress. It’s a personal letter. I’m not really a baseball fan. But this ain’t about baseball. Go read it.

As promised, some Lenten Recipes. My wife is a superb cook, but these aren’t hers. I’ll wiggle some of those from her later. In the meantime, below are some recipes that I have stolen & typed. These come from handouts that I was given by Fr Chad Hatfield years ago. You are welcome to share your own variations and/or recipes in the comments or email them to me: Orthodixie at aol dot com.

Sprout Sandwich
2 c. alfalfa sprouts
2-3 Tbs veg. mayo
1 diced tomato
3 diced celery stalks
3 chopped green onions
1/4 tsp. dill weed
2 pita loaves

Toss all, except the pita, together lightly. Fills 2 average pitas. For variety, add shrimp, or chopped peppers. Serves 4.

Tofu “Egg” Salad Sandwich
4 oz tofu
1 Tbs minced celery
2 tsp soy mayonnaise
1 tsp mustard
dash of garlic powder
dash of paprika

Combine all, crumbling tofu. Stir and spread with lettuce & tomato in Arabic Bread.

Tuna Salad Sandwich
(Remember, the Feast of the Annunciation is March 25th!)
8 oz canned tuna, drained
1/4 c diced onion
1 tsp celery seed
1 Tbl garlic powder
1/2 c lenten mayo
1/4 c diced celery
1/4 c diced pickle
1 tsp dill
1 tsp pepper

Mix all ingredients and serve on lenten bread with alfalfa sprouts & tomato.

These recipes are from a Lenten Pantry Seminar (1996) at St Mary Antiochian Orthodox Church, Wichita, KS. I don’t cook, but I do type. Any errors are most likely my own. Recipe corrections, suggestions appreciated. More to come …

Tomato Bisque
1 chopped onion
1 Tbs soy margarine
1/4 c. water
1/2 tsp dill weed
1/4 c. chopped red pepper
3 diced tomatoes
1 bouillon
1 1/2 tomato juice

saute onions & peppers in margarine. Add the rest of ingredients. Simmer 20 min. Puree. Serve hot or cold. Serves 4.

Vegetarian Chili
2 c. dried and rinsed kidney beans (or 4 c. cooked)
1/3 c. oil
2 large onions, diced
6 cloves garlic, minced
1 Tbs chili powder
1 Tbs ground cumin
1 tsp oregano
1/8 tsp cayenne pepper
2 bay leaves
1/2 bulgur wheat
1 Tbs lemon juice
1/2 c. chopped scallions
28 oz plump tomatoes with juice
1 Tbs tamari soy sauce
3 c. water
1 tsp salt
pepper to taste
2 Tbs soy margarine
1/2 chopped red onion
1 c. chopped celery
1/4 tsp peppercorns
1/2 tsp tabasco sauce
3 Tbs tomato sauce
1 Tbs Worcestershire sauce

Prepare beans according to package directions.
Heat oil in large pot, put in onions & garlic and saute for 10 min. Add chili powder, cumin, oregano, cayenne pepper, bay leaves & bulgur. Cook for at least 2 min. stirring frequently. Add the remaining ingredients, save the margarine, chopped scallions & red onion. Cook over low heat for 30 min. or until thick and fragrant. Stirring occasionally. Just before serving, add margarine and stir until melted.
Serve with chopped red onions and scallions as a garnish on top. Serves 6.

French (Canadian) Onion Soup
4 c. water
2 vegetable bouillon cubes
2 onion bouillon cubes
4 slices lenten toast
2 chopped onions
2 chopped scallions
1/2 minced celery
1 minced garlic clove

Bring to boil all ingredients together; save the toast. Place in individual bowls and crumble one slice of toast on the top of each and serve. Serves 4.

These recipes are from a Lenten Pantry Seminar (1996) at St Mary Antiochian Orthodox Church, Wichita, KS. I don’t cook, but I do type. Any errors are most likely my own. Recipe corrections, suggestions appreciated. More to come …

Mini Tofu Pizzas
1/2 tsp oregano
1 Tbs sugar
2 Tbs parsley
6 lenten english muffins
6 oz firm tofu, pat dried and crumbled
1 tsp basil
1/2 tsp salt
1 Tbs oil
1 large can of tomato puree

Spit & place muffins on cookie sheet, spread with puree; sprinkle with spices and crumble firm tofu over top. Sprinkle oil over all & bake at 450 for 10 minutes.

Elegant Crab Meat Balls
6-7 oz crab meat
1 cup lenten bread crumbs
1 Tbs lemon juice
1 Tbs grated red onion
1 tsp mustard
1/2 tsp salt
1/2 cup pine nuts
1 tsp old bay spice
pepper to taste

Drain & flake crab meat & combine with remaining ingredients except pine nuts. Shape into walnut-sized balls, and press into pine nuts. Place balls on a cookie sheet, pine nuts to the bottom and broil under medium heat about 10 minutes.
Garnish with parsley and lemon slices. Makes 2 dozen.

Stuffed Mushrooms
1 lb fresh mushrooms
2 Tbs chopped chives
2 Tbs milk-free margarine
1 tsp salt
1 Tbs garlic powder
1 tsp pepper
1 tsp italian seasoning
milk-free bread crumbs

Clean and dry mushrooms; remove stems & chop. Set aside the caps.
saute chives & stems in margarine for 1 min. Put mixture in bowl, add all remaining ingredients & blend.
Spoon mixture into mushroom caps & sprinkle with extra bread crumbs or pine nuts. Place on an ungreased cookie sheet and bake at 425 for 15 min.
Serves a party of 20.

Carrot Hors d’oeuvres
10 carrots, sliced into 1/2 inch pieces
2 medium onions, spliced and separated
1 handful of pine nuts
2 cloves diced garlic
3/4 cup apple cider vinegar
2 Tbs oil

Mix together & bake at 400 for 45 min. Serves party of 15.

Broccoli-Potato Nests
2 c. cooked broccoli florets
6 oz diced pared baking potatoes, cooked
1 Tbs & 1 tsp lenten margarine
1 c. cooked thinly sliced carrots
1/8 tsp salt
1/8 tsp nutmeg
1/8 tsp pepper
2 Tbs minced onion

Using a food processor, puree broccoli and potatoes. In saucepan combine broccoli, margarine and seasonings. Cook, stirring constantly, until margarine is melted and mixture is thick.
On a greased cookie sheet, spread a 1/4 inch think layer of broccoli puree, forming a 2-in. round; repeat 3 more times. Spoon remaining puree into a pastry bag with a #3 star tip; pipe an equal amount of remaining puree around the edge of each circle, forming a rim.
Bake until firm, about 15 min. Let stand for 3 min; then, using a spatula, transfer next to a serving plate. Fill each with 1/4 of carrots & onion mixture. Serves 4.

Crab Crostini
8 oz lump crabmeat
1/2 c. diced red bell pepper
2 Tbs & 2 tsp lenten mayo
2 Tbs chopped parsley
1 Tbs lime juice
1 Tbs dijon mustard
4-5 drops hot pepper sauce
1/4 c. diced celery
4 oz. lenten french bread, cut into 16 slices

Preheat broiler & line broiler pan with foil. Pick over crab meat to remove any cartilage.
Combine all but the bread and blend together well. Spread 2 Tbs of mixture on each slice of bread.
Place under broiler about 4 inches from heat. Broil until lightly browned,or 5-6 min.

These recipes are from a Lenten Pantry Seminar (1996) at St Mary Antiochian Orthodox Church, Wichita, KS. I don’t cook, but I do type. Any errors are most likely my own. Recipe corrections, suggestions appreciated. More to come …