With the beginning the lenten season upon us I thought perhaps I'd write this week a few recipes down that I enjoy preparing for our family . I love lent for this reason ,as well as I said lent is so much better then new years resolutions for us because we are given the time and opportunity to make healthy choices at a reasonable rate of time ;-) . I think lent is so good for us because it promotes us to perhaps take with us and carry on in healthy lifestyle habits and choices. For when we make these choices we are in turn more able to be in tune with Him and be open to the Holy Spirit in our lives .
We have quite a few good old stand bys for cookbooks along with family recipes etc. When we joined the church 9 yrs ago we began practicing lenten activities and practices while in RCIA/C formation . We were very blessed to be within a large phippino community and of course within this great culture comes great food ! I realized as well how our ways of eating the best we could organically and naturally helped us ease into the lenten season with not to much struggle ;-)
The tile at the top ,The New York Times Natural Foods Cookbook is one of my favs as my dear friend Sunshine gave it to me so many yrs ago . I have used the pizza dough recipe and the lentil stew is our fav .Of course date nut bread is wonderful as well . It was perfect for me being a new homemaker I hadn't clue of how to cook much aside from eggs and toast ;-) . I have been fortunate to have found not one but two copies of this at the local secondhand ! So I am hoping to have a draw for the end of lent to give the second copy to a wonderful home where it may also be enjoyed . So if you like e-mail me or write a comment if you like and I will enter your name in a pot ( appropriate for cookbook draw I do believe ) . Be low I will add a few lenetn recipes I hope you may enjoy . Much Love
Lentil & Barley Stew ~ Natural Foods Cookbook
1/4c butter ( I like to use olive oil )
1/3c chopped onion
1/2c chopped celery
2 1/2c choped fresh tomatoes or canned
1/2c dried lentils picked over & washed ( I prefer green lentils )
1/3c barley ( I also have used brown rice )
1/2 tsp salt
1/8 tsp pepper
1/3c shredded carrot ( I prefer more carrot then this )
you may also add sliced peppers at the end and more spices to your taste I love garlic so add lots in with the onion while saute
1. In large saucepan melt butter or heat oil saute onion until tender then add celery and saute 5min more
2. add remaining ingredients except the carrots, bring to boil cover and simmer gently for 25min stirring occasionally . I have had to cook it longer depending on the barley or rice being tender .
3. add the carrots and cook 5 min longer .
This stew is excellent like any soup the next day as the flavours settle . Serve with a good yummy whole grain bread with butter
Lentil Loaf ~ The No Fad Good Food $5 a Week Cookbook
heat to boiling
add 1c dry split lentils
simmer 30 min until tender. Drain. Mash.
Grease loaf pan.
Heat in heavy pan
add and saute until tender
1 sliced onion
1 diced tomatoe
1 clove minced garlic
add to lentils
1/8 tsp thyme
1/2 c milk
1 beaten egg
1c bread crumbs
spoon mixture into loaf pan.
1/2c bread crumbs
1T parmesan cheese
sprinkle over loaf . Bake 1 hr in moderate oven. Serve hot with cheese sause or yogurt
Pizza Dough from NYTNFCB
1 1/2 tsp dry yeast
1/2c lukewarm water
1 1/2c unbleached flour or combo whole wheat, rye, barley etc.
1 T oil ( I prefer olive )
optional 1tsp molasses or brown sugar disolved in the lukewarm water ( I do this but it is not part of the recipe )
Disolve yeast in warm water . Stir in flour and oil ( for something really yummy you can add a few T of peanut butter , this is a trick an old friend taught us yrs ago ) Knead the dough on a lightly floured board until smooth and satiny ( if you want tips on kneading bread doughs just e-mail me ) , about 3 min. Place dough in clean greased bowl , turn over to greased side up. Cover and let rise in a warm place ( I use an oven with light on or top of our old radiators ) until double in bulk , about 40 min. preheat oven to 400degrees . spread dough over well oiled 12in-14in pizza pan or cookie sheet. 9 a tip to spreading dough is turn it over once after you begin spreading not sure why but this works well . this recipe calls for you to bake crust 8-10 min before placing sauce or toppings on . I don't do this but rather just cook the pizza 20min at 400. However if following recipe . Cook crust 8-10min then remove and add toppings . Cook another 5-10 min .
Pizza Sauce our own recipe .
Olive oil to cover bottom of heavy skillet
1 can tomatoe paste
1 small onion chopped
2-3 cloves chopped garlic
1 tsp dried onion flakes
mixture of your fav sesaoning herbs I use fresh parsley & basil about a Tablespoon of each or more ;-)
black pepper to taste
1 T brown sugar
1c diced tomatoes in juice or 1/2c water
heat olive oil in skillet , add onion and garlic . saute till onion is tender . then add onion flakes , herbs and pepper . saute just till these are coated nicely with oil so flavours will have infused in oil . now add tomatoe paste . stir into oil mixture as much as possible . cook a few minutes. then add either tomatoes or water . If you like sauce really tomatoy then add tomatoes ;-) stir and let simmer about 10 min until water evaporates a bit and you have a nice thick sauce left. Stir in brown sugar at last minute . put on pizza crust as much as you like . top with fav toppings and bake ;-)
Yummy Veggie Dip
1c sour cream
1/4 c mayo
1/3 c yogurt optional
1/2tsp garlic granules ( not garlic salt )
2tsp dried onion flakes
1 tsp dry dill or 1T chopped fresh ( fresh is best )
mixed vegies for dipping
stir sour cream , mayo & yogurt so well blended . Chop dill if needed , crush onion flakes add with garlic granules to sour cream mixture . add salt . dip is best if allowed to sit in fridge for at least an hr if not leave over night for best results but I'll warn you kids love it it is hard to tuck it away wihtout them doing a finger dip first ;-)
Done eggs ( this is named after my dear friend Patrice Done who invented the recipe )
eggs for frying
left over rice from last nights supper
seasonsings like soy sauce , mrs. dash, spike etc.
heat fry pan , melt butter , place a layer of rice on melted butter serving size you could eat . let rice cook in butter about 3 min so bottom will get crispy . Then sprinkle any seasonings you like onto the rice . crack one , two or even three egs on top of rice . salt and pepper to taste . Cover egs and rice . cook until eggs are done to your liking . We prefer runny centers ;-) if you like you can add a little bit of water under the lid . This is my secret to making sunny side eggs without flipping ;-) this steams the eggs a bit . when ready serve on plate .It is so so good ! It is nice with fresh parsley or cilantro on top too . enjoy
Momma's Mango shrimp
1-2lbs raw shrimp
1 small onion chopped
2-3 mangos cut in bite sized pieces
cook shrimp and let cool . place in bowl , add chopped onion fresh cilantro , and mango , squeeze lime juice on top . Mix . let sit for 1 hr room temp or place in fridge if you prefer cold . Place on bed of freshly cooked rice . This is so good