Saturday, March 25, 2006

Lent - BISHOP GREGORY'S BEET SOUP

Continuing with the lent series......because.....well......its lent.

It has the option of sour cream, for those of us that observe omission of dairy.

BISHOP GREGORY'S BEET SOUP
(this Lenten Soup was given to Matushka Mary Burba
by Bishop Gregory)
  • 1 Tbsp. of salt
  • 1 cup of beans
  • 1 cup of peas
  • 10 medium fresh beets
  • 2 medium onion
  • 1 head cabbage, cut up
  • 4 Tbsp. oil
  • 1 medium onion, diced
  • 1 Tbsp. flour
  • 2 tomatoes, diced
  • dried mushrooms
  • 1 Tbsp. of salt
  • 1 cup of beans
  • 1 cup of peas
  • 3 carrots, cut up
  • juice of 1 lemon
  • 4 medium sized potatoes, diced
  • fresh dill
  • parsley

Wash beets and parboil.

Wipe off skins, cut into slices but save 2 or 3 beets to shred.

Boil the beets with 2 onion.

Add salt, beans, peas, carrots, lemon, and potatoes.

Continue to cook.

Meanwhile, salt the cut up cabbage in water and let stand.

In a skillet, fry diced onion in oil. Add flour when light brown.

Add tomatoes and fry well.

Add this to the beet soup mixture and let boil.

Add dried mushrooms, fresh dill and parsley.

Drain the cabbage and add to soup. Cook only for about 20 minutes longer or until vegetables are done.

Add sour cream if not prepared during Lent.

Editor


http://www.holyprotectioncookbook.com/

Sunday, March 19, 2006

Lent - Vegetarian Recipes with Beer

Here' s number of creations with beer theme.

I got these courtesy of BackWoods Home Magazine.

You "cityfolk" readers could use some self-reliance tips too.

Oh come on, don't be so serious.

Stop by and subscribe to their newsletter. Its a freebie.
You just might learn somethin'.

Beer Battered Fried Vegetables
  • 2 cups all-purpose flour
  • 1 1/2 cups beer
  • 2 eggs
  • 1 cup milk
  • salt and pepper to taste
  • 2 cups vegetable oil for frying
  • 1 large carrot, cut into thick strips
  • 1 onion, sliced into rings
  • 6 fresh mushrooms, stems removed
  • 1 green bell pepper, sliced in rings

In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.

Mix eggs and milk in a small bowl.

In a separate bowl mix together 1/2 cup flour and salt and pepper.

Heat oil to 375 degrees F (190 degrees C).

Dip each vegetable in the egg and milk mixture.

Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture.

Place the vegetables into the oil and fry until golden brown.

BBQ Corn

  • 10 ears fresh corn with husks
  • 1 quart beer
  • 7-10 pounds of ice cubes

Place unshucked, whole ears of corn in an ice chest. Pour beer over top.

Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight.

Preheat smoker to 250 degrees F ( 120 degrees C).

Place corn in the smoker and close the lid.

Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. To eat, just peel back the husks and use them for a handle.


Beer Cheese Fondue

  • 1 clove garlic, split in half
  • 2 cups beer (non alcoholic is fine)
  • 1 pound sharp Cheddar cheese, shredded
  • 1 pound mild Colby cheese, shredded
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 onion, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon hot red pepper sauce

Rub fondue pot with garlic and discard garlic.

Pour beer into pot and heat over low heat until steam begins rising from surface.

In heavy skillet cook onion in olive oil until tender.

Stir into fondue along with remaining ingredients and, stirring constantly, cook over low heat until melted and blended.

You may add more cheese or beer to reach the desired consistency. Serve immediately with dippers, including cubes of your favorite breads and vegetables.


Beer Tofu

  • 1 can of beer
  • 1/2 block tofu, extra firm
  • 1 1/2 cups cornmeal
  • 1 1/2 cups unbleached white flour
  • 1 tablespoon paprika
  • 1 tablespoon garlic pepper salt (the kind that's mixed together already)
  • 1 tablespoon parsley
  • 3/4 cup soybean or sesame oil

Mix cornmeal and spices together in a big bowl, set aside.

Put the beer a large bowl and gradually add the white flour (you may not need to use all of it) until it creates a batter that drips off of a spoon, runny like pancake mix. Set aside.

Slice tofu into 1/4 inch thick pieces, cover with a paper towel and pat out any extra wetness.

Dip slices of tofu into beer batter, and let any excess drip off of it.

Dredge dipped tofu in cornmeal mixture, ensuring that it is well covered.

Heat half the oil in a large skillet on medium heat. Fry half the tofu until it is golden, drain on paper towels. Fry remaining tofu.

Serve with sour cream, pickles, and more beer!

Easy Curried Chickpea Potato Stew

  • 4-6 idaho potatoes, cut into even sized chunks
  • 4 carrots, sliced into bite size pieces
  • 1 can garbanzo beans, or soaked equivalent
  • 1/2 medium onion, chopped
  • 1/2 tablespoon Olive oil
  • ample curry powder (to taste)
  • 1 bottle beer

Boil a big pot of water. When it is boiling, add potato chunks.

While they are cooking, saute your carrots in big frying pan. After 2-3 minutes, add onions.

Check your potatoes-they won't take long (don't overcook 'em). Add the potatoes (without the water) to the frying pan. Add curry to taste.

About this time, the whole thing will start to need a little liquid, so pour in about 1/4 of the bottle of beer.

Let the whole thing simmer with a top on and check it after a few minutes.

Some of the beer should have boiled off by this point. Add some more beer (really, to taste) and then leave the top off while most of the beer boils off.

I'm pretty sure noone ever said you couldn't enjoy lent.

Editor

Holy Protection Cookbook

Thursday, March 16, 2006

The Official Ramen Homepage » Vegetarian

I ran across this page and had to tell you about it.

Since its lent - and I remember low budget Ramen
Noodle days.

Its a website (actually a blog) devoted to the
aforementioned subject. He has a whole section
with vegetarian recipes. The link is below.

Poke around for interesting finds.

Editor

The Official Ramen Homepage » Vegetarian

Wednesday, March 15, 2006

Lent - LINGUINE-BROCCOLI

I'm continuing with the lenten recipes.

Do you miss the meat yet? Does anyone else gain weight during lent? All the pasta and starch in these recipes tend to pack on the pounds, huh? At least this one sprinkles in some highly nutritious vegetables.

Since some of us lent observers cut out dairy also, so this recipe calls for a substitute. Hope you like it

Its pretty good stuff. Give it a try.

LINGUINE-BROCCOLI
  • 1 package linguine
  • 1 package frozen chopped broccoli
  • 1 can sliced mushrooms (4 oz.)
  • 1 cup sliced black olives
    1 cup Italian blend cheese (use imitation for Lent)
  • 1 cup olive oil
  • 3 Tbsp. minced garlic

In a medium saucepan heat olive oil on low heat.

Add garlic and broccoli; cover and cook until broccoli is very soft (about 25 minutes), stirring once to separate broccoli.

Cook very low heat.

Cook linguine according to package directions.

Saute mushrooms in 1 teaspoon olive oil. Set aside.

Drain linguine and return to pan.

Dump in broccoli along with olive oil.

Add the mushrooms, black olives, and cheese.

Blend well to spread the oil and garlic throughout the mixture.

I'll post others later. I have quite a few.

Editor


Holy Protection Cookbook

Tuesday, March 07, 2006

Lent - SPAGHETTI WITH ZUCCHINI SAUCE

Lent began Sunday after services.

I'm going to skip ahead a couple or three sections and post several recipes that are appropriate for consumption during this period.

I think you will find them appetizing.


SPAGHETTI WITH ZUCCHINI SAUCE

  • ¼ cup margarine
  • ½ cup finely diced onion
  • ¼ cup finely diced green pepper
  • 1 lb. zucchini (sliced)
  • 2 cups diced fresh tomatoes
  • 1 tsp salt
  • 8 tsp pepper
  • 1 can sliced mushrooms (4 oz)-undrained
  • 8 oz. spaghetti

Melt margarine over low heat. Add onion and saute for 2 minutes.

Add green pepper, zucchini, tomatoes, salt, pepper, and undrained mushrooms.

Cover and cook over low heat for about 40 minutes.

Cook spaghetti according to package instructions. Drain and serve hot sauce over spaghetti.

Editor

P.S. Did I mention we have an extensive section of lent recipes in our cookbook?


http://www.holyprotectioncookbook.com/

Sunday, March 05, 2006

KOLOZASVARI SAUERKRAUT

Today is Forgiveness Sunday.

Time to start clean.

Lent begins soon.

Start stocking up on your meatless recipes.

Did I mention our cookbook has a whole section devoted to recipes for Lent?


KOLOZASVARI SAUERKRAUT
  • ½ lb. ground pork
  • ½ lb. ground beef
  • 1 lb. sauerkraut, rinsed and drained
  • 1 cup rice
  • 1 cup sour cream
  • ½ tsp. salt
  • ½ tsp. paprika
  • ½ tsp. black pepper
  • ½ tsp. garlic powder
  • 1 onion, chopped
  • 1 Tbsp. butter
  • 3 cups water

Brown chopped onion in butter, add meat and seasonings.

In another pan, cook rinsed and drained sauerkraut in 1 cup water for 15 minutes.

In another pan cook rice in 2 cups water until tender.

Drain rice and sauerkraut.

Place ½ of sauerkraut in casserole.

Layer ½ of rice over sauerkraut.

Layer all of meat mixture next.

Layer remaining rice and top with remaining sauerkraut.

Over this spoon sour cream.

Bake in 350° oven for ½ hour.

'Til next time,

Editor


http://www.holyprotectioncookbook.com/