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  1. #1 What's A Good Non-Bacon Budget Dish.... 
    ....that's suitable for Lent?

    Let's be fair and make two categories: one with cheese and oil or fat and one for the Orthodox without. :)
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  2. #2 Rock Soup 
    HR Corporate Scum patriot45's Avatar
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    Skip the chorizo, and I think you have it!

    Ingredients
    2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
    3/4 pound chorizo, casings removed and diced
    2 large russet potatoes, peeled and cubed
    4 ribs celery, chopped
    4 carrots, peeled and chopped
    1 large onion, chopped
    1 rounded teaspoon (about 1/3 palmful) sweet paprika
    3 cloves garlic, finely chopped or grated
    1 bay leaf, fresh or dried
    Salt and freshly ground black pepper
    1 15-ounce can chickpeas, drained
    1 15-ounce can diced or stewed tomatoes
    2 tablespoons hot sauce
    6 cups chicken broth or stock
    2 cups stale bread , cut into bite-size cubes
    A handful of flat-leaf parsley or cilantro, chopped, optional


    Preparation
    Place a medium-size soup pot over medium-high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the chorizo (or whatever meat you're using) and cook 2-3 minutes, until crispy.

    Add the vegetables, paprika, garlic, bay leaf, salt and freshly ground black pepper. Cook, stirring frequently, for 6-7 minutes, until the onions and celery begin to soften.
    Add the chickpeas, tomatoes, hot sauce and chicken broth or stock to the pot then raise the heat to bring it up to a bubble. Once bubbling, reduce the heat slightly and simmer the soup until the potatoes are tender, 10-12 minutes (cooking time will depend on the size of the potato pieces). Remove the bay leaf before serving.
    To serve, place a handful of bread cubes into each of your serving bowls and drizzle them with some EVOO. Ladle the Rock Soup over the croutons and garnish with some fresh herbs.

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  3. #3  
    An Adversary of Linda #'s
    Join Date
    Aug 2005
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    22,891
    Quote Originally Posted by Gingersnap View Post
    ....that's suitable for Lent?

    Let's be fair and make two categories: one with cheese and oil or fat and one for the Orthodox without. :)

    spinach lasagne

    Ingredients:
    1 pound lasagne
    36 ounces chopped or crushed tomatoes
    3 cloves garlic, crushed
    1 T. dried oregano
    1 T. dried parsley
    1 pound ricotta cheese
    3 ounces grated Parmesan cheese
    8 ounces grated mozzarella cheese
    2 eggs, slightly beaten
    10 ounces frozen chopped spinach
    Preparation:
    Preheat the oven to 375F. Put the frozen spinach in the bowl of a food processor, and process until broken up and nearly flaked. Add the garlic, oregano, parsley, ricotta, eggs, and mozzarella. Process briefly until the mixture is uniform. Pour about 1/4 of the tomatoes on the bottom of a 9" by 13" baking pan. Cover the pan with a layer of lasagne noodles (uncooked). Spread 1/3 of the spinach/cheese mixture over the noodles. Repeat two more times with tomatoes, noodles, and spinach/cheese mixture, ending with a layer of plain noodles on the top. Pour the remainder of the tomatoes on top of the noodles. Sprinkle with the Parmesan cheese. Cover tightly with foil. Bake for 1 hour. Remove the foil, and bake for an additional 15 minutes. If any of the noodles have not softened after the first hour, carefully tuck them under the sauce to be sure that they will soften during the final baking period. Let the lasagne sit for about 10 minutes before serving.
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  4. #4  
    An Adversary of Linda #'s
    Join Date
    Aug 2005
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    22,891
    Vegan Spinach and Mushroom Lasagna

    1/2 lb fresh mushrooms, sliced
    1 tsp. chopped garlic
    2 tbsp. water
    2 26-oz jars of spaghetti sauce (or your favorite pasta sauce)
    9 lasagna noodles (regular lasagna noodles, uncooked)
    Soy Parmesan (optional)
    Sliced black olives (optional)
    Filling:
    10 oz frozen chopped spinach, thawed
    1 lb tofu (firm, reduced-fat recommended--not silken!)
    1 tsp. salt (optional)
    2 tbsp. nutritional yeast (adds a cheesy taste)
    1 1/2 tsp. oregano
    1/2 tsp. garlic powder
    1 tsp. basil
    1/2 tsp. rosemary, crushed
    1/8 tsp. cayenne pepper

    Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.

    Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)

    Preheat the oven to 375 degrees.

    Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using three dry noodles and leaving a little space in between them. Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it).
    Cover with another layer of 3 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.
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