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  • 2

    St George Greek Orthodox Church

    Community Lenten Cookbook

    Sponsored by the

    St George Philoptochos

  • 3

    Table of Contents

    StartersPgs 2 - 4

    Soups and

    Salads...Pgs 5 - 11

    Side and Main DishesPgs 12 - 24

    Desserts Pgs 25 - 28

    The Philoptochos ofSaint George would like

    to thank the entire Church Community for

    sharing some of their favorite Lenten recipes.

  • 4

    Hummus

    Courtesy of Mary Andrews

    Ingredients:

    1 cup chickpeas (soaked overnight)

    1/4 cup lemon juice

    2 cloves garlic

    1 tsp salt

    1/2 cup tahini

    Preparation:

    1. Boil the soaked chickpeas in fresh water for about 1 hour or until soft 2. Drain and save a few whole chickpeas for garnish. 3. Puree the drained chickpeas in a food processor. 4. Add the lemon juice, garlic, salt and tahini gradually and blend well. 5. Add water if the paste is too thick. 6. Adjust seasoning if needed. 7. Sprinkle paprika, parsley and/or olive oil over the dish. 8. Serve with pita bread

    Chunky Artichoke Salsa

    Courtesy of Erin Strategos

    Ingredients:

    1 jar (6 oz/170 ml) marinated artichoke hearts

    1/3 cup slice ripe olives (85 ml)

    2 tbsp coarsely chopped red onion (30 ml)

    3 medium plum tomatoes, coarsely chopped

    1 clove garlic, crushed

    3 tbsp snipped fresh basil leaves or 2 tsp dried basil (45 ml)

    Salt and ground pepper to taste

    Tortilla Chips

    Preparation:

    1. Drain marinade from artichokes into small bowl. Chop artichokes, olives and onion; add to the marinade in the bowl.

    2. Add tomatoes, garlic and basil, mix gently. 3. Season with salt and pepper. 4. Serve with tortilla chips

  • 5

    Black Bean Salsa Dip

    Courtesy of Erin Strategos

    Ingredients:

    4 cans black beans (drained)

    3 avocados, small cubes

    1 jar Pace Picante Sauce (or salsa of your choice)

    Lime juice to taste

    1/2 onion diced

    Optional: jalapeno peppers, chopped

    Tortilla chips

    Preparation:

    1. Mix all ingredients together and serve with Tortilla chips

    Peanut Sauce

    Courtesy of Genevieve Christensen

    Ingredients:

    (makes 1/4 cup sauce)

    2 cloves garlic, crushed

    2 tbsp dark soy sauce

    1/4 cup smooth peanut butter

    1 tbsp sugar

    1 cup water

    2 small fresh red hot chiless seeded (can substitute 1/4 tsp ground ginger for a zesty yet milder sauce)

    Crisp raw vegetables

    (carrots, cucumbers, green beans, radishes, pea pods, blanched cauliflower, etc)

    Preparation:

    1. Put garlic into a small sauce pan with soy sauce, peanut butter, sugar and water 2. Cut the chilies into small slivers and add to the sauce pan. 3. Bring to a simmer for 5 minutes, stirring constantly. If sauce is thin, simmer until slightly

    thickened.

    4. Remove from heat and cool to room temperature before serving. 5. If sauce solidifies upon cooling, thin with hot water. 6. Serve with raw vegetables

  • 6

    Laganes (Flat Bread)

    Courtesy of Kathy Exarchoulakos

    Ingredients:

    2 packages active dry yeast

    2 cups warm water

    2 tbsp sugar

    1 tbsp salt

    3 tbsp oil (optional)

    5 6 cups all purpose flour Egg white, beaten with 1 tbsp water

    Sesame seeds

    Preparation:

    1. In a large bowl, dissolve yeast in water 2. Stir in sugar and let stand until mixture is foamy; 5 8 minutes 3. Add salt, oil and 2 cups of flour to the mix and beat about 5 minutes. 4. Site in 2 more cups of flour to make stiff dough. 5. Measure the fifth cup of flour; sprinkle about half or it on a board. 6. Turn dough onto floured area and knead until smooth and satiny, about 15 20 minutes

    add flour as needed to prevent sticking.

    7. Place dough in a greased bowl; turn dough over to grease top. 8. Cover and let rise in a warm place until doubled about 1 hour. 9. Lightly grease 2 large baking sheets; dust with flour 10. Punch down dough, divide into 2 equal parts and shape each into a smooth ball. 11. Set each ball on a baking sheet, cover loosely and let rest 30 minutes. 12. Flatten with palm of hand and shape each loaf into an oval about 14 x 11 x 1/3 inches. 13. Allow to rise again for 20 30 minutes. 14. With a fork prick the entire surface of loaves. Brush with egg white, sprinkle with sesame

    seeds. Bake one loaf at a time at 425 degrees 10 12 minutes or until golden brown, cool on wire racks.

    Fasting is wonderful, because it tramples our sins like a dirty weed, while it cultivates and raises truth like a flower.

    Holy Hierarch John Chryssostom

  • 7

    Curry Squash Soup

    Courtesy of Dawn Truelove

    Ingredients:

    1 cup squash, chopped (butternut or acorn)

    3 cups cauliflower, chopped

    2 cups yams, chopped

    1 onion, chopped

    1 leek, sliced

    4 cups vegetable stock

    1 can coconut milk

    2 tbsp mild curry powder (or more to taste)

    1 tsp turmeric

    Salt and pepper to taste

    Preparation:

    1. Put everything in a large pot, stir and bring to a boil. 2. Turn heat to low and simmer until vegetables are cooked. 3. Use a hand blender or food processor to blend half or all of the soup. 4. Return to the pot and re-heat.

    Split Pea Soup

    Courtesy of James and Jenny Saunders

    Ingredients:

    1 cup Dry Peas

    3 Cups Water

    1 medium onion, chopped

    3 carrots, chopped

    Preparation:

    1. Wash, rinse and drain peas 2. Cover pan with water (3 cups of water to 1 cup of dry peas) and bring to a boil. 3. Add the onion and carrots. 4. Cover and simmer, 30 45 minutes or until peas are tender. 5. Salt and Pepper to taste.

  • 8

    Grilled Vegetable Kabob Salad

    Courtesy of Erin Strategos

    Ingredients:

    1 each small green and red pepper cut into 1 inch chunks 1 package mushrooms

    1 small yellow summer squash, thickly sliced

    1 small onion, cut into 1/4 inch wedges

    3/4 cup Kraft Special Collection Green Vinaigrette Dressing or Italian Dressing

    8 cups torn assorted greens or 1 package salad greens

    Preparation:

    1. Arrange vegetables alternately on 12 small skewers. 2. Place in a large pan and brush with dressing. Let stand 15 minutes to marinate. 3. Place skewers on grill over medium hot coals. Grill 6 to 8 minutes or until tender,

    brushing with dressing and turning occasionally.

    Place greens on individual plates. Top each with 2 kabobs. Drizzle with additional dressing if

    desired.

    Yummy Monastery Soup

    Courtesy of the Zervis Family

    Ingredients:

    8 cups water

    1 cup raw Tahini

    1 large can stewed tomatoes, broken & most liquid drained

    1 head garlic, peeled & sliced

    1 box Barilla Orzo pasta

    salt to taste

    Preparation:

    1. In a medium pot boil water and Tahini for 15-20 minutes. 2. Strain into a large soup pot, discard Tahini. 3. Add tomatoes, garlic, and lemon juice and bring to a boil. 4. Simmer until garlic is soft - about 1 hour. 5. Add orzo and cook until done - about 10 minutes. 6. Remove from heat. Serve.

    This recipe is from Gerondisa at the Monastery of the Life Giving Spring, Dunlap, CA

  • 9

    Lentil Soup

    Courtesy of Mary Jennings

    Ingredients:

    1 lb lentils

    8 1/2 cups water

    1 tbsp oil (optional)

    1 medium onion, chopped

    1 can (6 oz) tomato paste

    1 tbsp parsley, chopped

    1 tsp salt

    Pepper to taste

    Preparation:

    1. Place lentils in large pot, add water and bring to a boil. 2. Skim off foam. 3. Cover and simmer for 20 30 minutes until lentils are tender. 4. In a separate pan, saut the onions in oil. 5. Add this to the lentils. 6. Mix in tomato paste, parsley, salt and pepper and bring to a boil. 7. Cover and simmer for 10 minutes more. 8. Adjust salt.

    This dish freezes well.

    Let thy mind fast from vain thoughts; let thy memory fast from remembering evil; let thy will fast from evil desire; let thine eyes fast from bad sights: turn away thine eyes that thou mayest not see vanity; let thine ears fast from vile songs and slanderous whispers; let thy tongue fast from slander, condemnation, blasphemy, falsehood, deception, foul language and every idle and rotten word; let thy hands fast from killing and from stealing another's goods; let thy legs fast from going to evil deeds: Turn away from evil, and do good.

    Saint Tikhon of Zadonsk

  • 10

    Crock Pot Minestrone

    Courtesy of Erin Strategos

    Ingredients:

    1 medium onion, chopped

    2 medium carrots, thinly sliced

    2 stalks celery, cut into 1/2 inch pieces

    1 red bell pepper, seeded, cut into 1/2 inch pieces

    1 zucchini, cut into 1/2 inch rounds

    2 cloves garlic, minced

    2 14 1/2 oz cans vegetable broth 1 28 oz can crushed tomatoes 2 15 oz cans kidney beans, drained 2 tsp dried marjoram

    1/4 tsp black pepper

    1 1/2 cups cooked rice

    Preparation:

    1. Add all ingredients except rice to crock-pot. 2. Cover and cook (Low 8 10 hours or High 4 5 hours) 3. When finished, add cooked rice, stir to combine and serve.

    Crock Pot Mixed Bean Soup

    Courtesy of Erin Strategos

    Ingredients:

    1 15 1/2 oz can black beans, rinsed and drained 1 15 1/2 oz can red kidney beans, rinsed and drained 1 15 1/2 oz can garbanzo beans, rinsed and drained 1 14 1/2 oz can crushed tomatoes 1 medium onion, chopped

    1 16 oz package frozen mixed vegetables 4 cloves garlic, mined

    1 14 oz can ve