Meatless Dishes to Prepare for Lent in the CI Kitchen

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Lisa Lewey-Shields is back in the CI Kitchen helping us prepare for the Lent Season when many people choose to forgo meat.

Disneyland’s Clam Chowder Recipe

Ingredients:

5 tablespoons butter

5 tablespoons flour

2 tablespoons vegetable oil

1 1/2 cups potatoes, peeled and diced

1/2 cup diced onion

1/2 cup red pepper

1/2 cup green pepper

1/2 cup celery

2 1/4 cups clam juice (I used chicken stock)

1 1/2 cups heavy cream

1 cup clam, chopped (I used canned clams)

1/2 tablespoon dried thyme

1/2 teaspoon salt

1 pinch white pepper (I used black pepper)

1/3-1/2 teaspoon Tabasco sauce or hot sauce

sourdough bread, slices (optional)

Directions: 

Melt the butter in a saucepan and then add the flour to make a roux(It will by thick). Cook for 10 minutes over medium heat, stirring often, then set aside.

In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.

Add the heavy cream, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.

Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.

Serve in Bread Bowls or with slices of French Bread

Recipe adapted from the Disney Magazine

Baked Crab Rangoon


1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, Worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 20 seconds to soften)
Spoon into wontons.


Bake at 425 °F for 8-10 minutes or until golden brown.

Scrumptious Salmon Cakes…

This recipe starts with ground salmon,  If you are not able to find ground salmon, finely diced salmon would work just the same.

For this recipe, you will need:

ground salmon, approx. 2-3 cups

2 cups panko bread crumbs {or regular bread crumbs}

1 egg, beaten with a fork

2-3 green onions, diced

3 sprigs fresh dill, chopped

1 tablespoon Old Bay spice, or to taste

salt & pepper to taste
{You could also add a bit of dry mustard or horseradish if you like too!}

Place ground salmon in a bowl.  To ground salmon, add beaten egg, 3/4 cup breadcrumbs, diced green onion, chopped dill, salt & pepper, Old Bay spice.  Stir to combine.  Shape into 4-6 patties, depending on size & thickness.

Coat with remaining breadcrumbs.

Fry in frying pan on medium high heat with bottom of pan generously coated in oil. Cook until bottom edges of patties look golden, then flip to cook other side. When second side looks crispy and golden, remove from pan and serve.  These cakes could also be made ahead of time and re-heated. They would also be fun to serve in a bun with tzatziki or chutney and sliced red onion and tomato.

Homemade Hummus

½ cup lemon juice

½ cup tahini (ground sesame

2 cloves minced garlic

1 Lg 30 oz. can of chickpeas (set aside 2 Tbls of the water and then drain)

2 tsp kosher salt

2 tsp cumin

2 TBS olive oil

Add lemon juice, tahini and 2 Tbls of water from the chickpea can to food processor and mix until very smooth and a very light color – about one min…

Add garlic cloves or minced garlic and mix until chopped well and smooth. Add drained chickpeas, salt, and cumin and mix until very smooth. (about 3 mins)  Stir in olive oil.  Tastes great but tastes even better day 2 or 3.  Keeps one – two weeks in frig. If it lasts that long…. LOL

Great on crackers, veggies, on sandwich, toast or pita bread….

Oyster Stew

2 pints shucked oysters
4 cups whole milk
1 pint cream or evaporated milk
4 to 6 tablespoons butter
Salt and whole black pepper in a mill

Directions:

Drain the oysters in a sieve set over a bowl, saving the liquor, and pick over them for any lingering bits of shell. Put the reserved strained liquor, milk, and cream in a large, heavy bottomed saucepan. Bring to a simmer, stirring occasionally, and add the butter. Season to taste with salt and pepper and let simmer 5 minutes.

Add the oysters and simmer until they’re plump and firm and their gills curl, about 5 minutes, taking care not to overcook them. Taste and adjust the salt and pepper and serve at once, making sure that a goodly portion of oysters and butter makes it into each bowl.  6-8 servings

Fried Oysters

Serves:  4-6 as a main course

Ingredients:
4 dozen large oysters
½ cup all-purpose flour
2 large eggs
2 cups fine cracker crumbs (sold in some markets as cracker meal)
Salt and pepper to taste
Vegetable, or peanut or canola oil, for frying

Directions:
Drain the oysters and spread them on two layers of paper towels. Have the flour, eggs, and crumbs ready in separate bowls. Season the crumbs lightly with salt and pepper. Put enough oil in a deep Dutch oven at least 1 inch deep but not more than halfway up the sides. Heat until hot but not smoking (375 degrees F.) over medium high heat.

Roll half the oysters a few at a time in the flour, shake off the excess, dip in beaten egg and then roll them in the seasoned crumbs until well coated. Slip them into the fat and fry until well-browned, about 2 to 4 minutes, turning if necessary.

Meanwhile, bread the remaining oysters. When the frying oysters are done, lift from the fat with a wire frying skimmer, blot briefly on absorbent paper, and transfer to a wire cooling rack set over a rimmed baking sheet. Repeat with the remaining oysters. Serve piping hot.

 

Garden Vegetable Soup

 

 

1/2 cup(s) uncooked carrot(s), sliced

 

1/2 cup(s) sweet red pepper(s), diced

 

1/4 cup(s) frozen chopped onions

 

2 clove(s) (medium) garlic clove(s), minced

 

3 cup(s) fat-free chicken broth, beef broth or vegetable broth

 

1/2 cup(s) uncooked savoy cabbage, chopped

 

1/2 cup(s) fresh spinach, chopped

 

2 tsp canned tomato paste

 

1/2 tsp dried basil

 

1/4 tsp dried oregano

 

1/4 tsp table salt, or to taste

 

1/2 cup(s) uncooked zucchini, diced

Spray large saucepan with cooking spray; heat. Sauté carrot, pepper, onion, and garlic over low heat until soft, about 5 minutes. Add broth, cabbage, spinach, tomato paste, basil, oregano, and salt; bring to boil. Reduce heat; simmer, covered, about 15 minutes. Stir in zucchini; cook 3-4 minutes more. Serve hot. Yields about 1 cup per serving.

Sunday is Valentine’s Day and then next Tuesday is Fat Tuesday in New Orleans…..   Eat Eat Eat… Party party party!  Clean out your fridges!!!

Wed is Ash Wednesday.   Ash Wednesday marks the beginning of the season of Lent.   2 simple meals.

Lent is a time when many Christians prepare for Easter by observing a period of fasting, repentance, moderation and spiritual discipline.

During Lent , you give up something for 46 days…. It is a time of change, time for a new beginning and you give up something and give your time and energy to God.  It used to be meatless for 46 days to cleanse your body and mind… 46 pieces of gold or silver…… then it went to only on Fridays ….  Some still do the whole 46 days…. Used to be Catholics and then Lutherans and now more and more and more churches and Christians are doing this practice.

Lent is actually longer than 40 days. There are 46 days between Ash Wednesday and Easter, but most churches don’t count the Sundays as part of Lent. 

Copyright 2019 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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