Cook's Exchange: Meatless doesn't have to be boring
The 40 days of Lent begin today, and for some Christians this means abstinence from certain foods, especially meat.
Traditionally today, Ash Wednesday, the faithful eat only one meal and a couple of snacks to keep up strength. The same type of fasting occurs on Good Friday. Some continue this fast throughout the Lenten season, but most go meatless on Fridays. Some abstain from chocolate or caffeine, whatever is a true sacrifice for them.
For the social-media addicted, they may fast from Facebook, Twitter, Pinterest and the like.
In the early Catholic church, the faithful also had to abstain from dairy products and eggs. Today's rules are less strict, so the meatless meals certainly are not boring.
Reader Terry Thomas
asked for lentil recipes last week, and these legumes fit perfectly into a Lenten diet. I have a couple of lentil recipes, but ask readers to send in more for Thomas.
The tradition of fish on Fridays of Lent is a way to try some flavorful fish or seafood recipes. These do not have to include fish sticks and canned tuna either.
As vegetarians already know, a meatless meal can be packed with nutrition and taste great.
LENTIL VEGETABLE SOUP
1 cup chopped onion, about 1 large
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
2 cloves garlic, finely chopped
1 can (6 ounces) spicy tomato juice
3 cups water
1 cup dried lentils, about 6 ounces
1 can (14- 1/2 ounces) whole tomatoes, undrained
1 can (4 ounces) chopped green chiles, undrained
1 cup fresh or frozen whole kernel corn
2 cups julienne strips zucchini (about 2 small)
Heat onions, chili powder, salt, cumin, garlic and tomato juice to boiling in 3-quart saucepan; reduce heat. Cover and simmer 5 minutes. Stir in remaining ingredients except for corn and zucchini.
Heat to boiling; reduce heat. Cover and simmer 20 minutes. Stir in corn; cover and simmer 10 minutes. Stir in zucchini; cover and simmer about 5 minutes or until lentils and zucchini are tender. Makes 6 servings.
-- From "Betty Crocker's Low-Fat Cooking"
This lentil salad makes is a healthy, flavorful lunch.
LENTILS AND CHICKPEAS WITH GREENS
1/2 cup lentils
3 tablespoons olive oil, divided
1/2 bunch greens, such as spinach, kale or Swiss chard, bottom stems trimmed
Kosher salt, freshly ground pepper
1 (15-ounce) can chickpeas, rinsed
4 cherry tomatoes, halved or quartered if large
1 tablespoon Parmesan or sharp Cheddar, but into small dice
1 lemon, halved
Cook lentils in a medium pot of salted water until tender, 10-15 minutes, drain and let cool. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add greens and cook, stirring occasionally, until wilted and bright green, about 3 minutes. Season with salt and pepper. Combine lentils, chickpeas and remaining 2 tablespoons olive oil in medium bowl; season with salt and pepper. Divide among 2 bowls and top with greens, tomatoes and Parmesan. Squeeze lemon over.
-- From Bon Appetit, September 2014
MISSISSIPPI GULF SHRIMP PIE
3/4 pound medium Mississippi Gulf Shrimp, cleaned and peeled
1 tablespoon olive oil
1 medium onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
1/2 teaspoon each: dried thyme, salt
Freshly ground pepper
2 cups dried bread cubes, in1/4-inch cubes
1 cup corn kernels
1/2 cup Gruyere cheese
4 eggs
1/2 cup each: half-and-half, crushed tomatoes
1/2 teaspoon ground red pepper
Heat oven to 350 degrees. Heat oil in heavy skillet over medium heat; cook onion, green pepper and celery in skillet over medium heat until onion softens, about 3 minutes. Season with thyme, salt, pepper; set aside.
Line 10-inch greased deep pie pan with bread cubes; top with onion mixture, shrimp, corn and cheese; set aside.
Whisk together eggs, half-and-half, tomatoes, parsley and red pepper in large bowl; pour mixture over ingredients in pie pan. Bake until custard sets about 35 minutes; let stand 5 minutes before cutting. Makes 8 servings.
-- From "Mississippi Shrimp Recipes"
BROILED TILAPIA PARMESAN
1/2 Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon black pepper, ground
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and side aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.
-- From www.allrecipes.com
Andrea Yeager, can be reached at ayeager51@cableone.net and takes requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.
This story was originally published February 18, 2015 at 12:00 AM with the headline "Cook's Exchange: Meatless doesn't have to be boring."