Catholic Info
Traditional Catholic Faith => General Discussion => Topic started by: katoliko on March 10, 2007, 02:15:31 AM
-
Please share your favorite meatless recipes. I gave up meat for lent and I need to try some new things. Thanks
-
Fried bugs.
Pretty self explanatory.
:popcorn:
Hehe.
I'll come back later, with something real. Can you tell me some specifics?
To get a complete protein that is only found in meat, a mix of beans and rice would be good. Together they form a complete protein.
Fish, and some edible bug products from the Far East.
-
I made fettuccine a few weeks ago and it really didn't taste like "Friday" food should. :wink:
Here's the recipe I used: http://www.epicurious.com/recipes/recipe_views/views/105505
I tossed in some shrimp, artichoke hearts, and black olives and it got two thumbs up with both dh and myself.
A few days later I wanted to complete the "Olive Garden" appeal in case I ever need anything meatless to serve company, so I found a recipe for their salad dressing (best outside attempt, of course) and thought that turned out pretty good as well. Here's that one too:
OLIVE GARDEN SALAD
---DRESSING---
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley
1 tablespoon lemon juice
---SALAD---
American-blend bagged salad mix
red onion slices
black olives
pepperoncini peppers
croutons
tomatoes, quartered
Parmesan cheese, freshly grated
Directions:
Mix all ingredients in a blender or processor until well blended. Add a little sugar to taste if too tart. Create salad to your liking and toss with dressing.
A cousin gave me a recipe for some great garlic breadsticks to go with this, but I haven't been ambitious enough to try and make them myself as I'm not much of a baker. Here's that recipe too:
WHITE BREAD
2 ¼ cups water (luke warm, room temperature)
2 tablespoons sugar or honey
1 ½ teaspoons salt
2-3 tablespoons margarine, butter, or oil
1 package or 2 teaspoons yeast (dry active)
5 ¾ to 6 ¼ cups all purpose flour
In a bowl put water, sugar, salt, and melted margarine or butter; mix. Sprinkle yeast on top, and wait until dissolved. Stir in flour until it forms a ball. Kneed for about 8 - 10 minutes or until right consistency. Rubbery or elastic. Put in bowl with oil, and turn once to coat. Cover with towel and place in warm spot until doubled in size (about 1 hour). Punch down once, and form into desired shape. Let rise again until doubled, then bake at 350 until golden brown and sounds hollow.
FOR GARLIC STICKS:
Melt butter in frying pan.
Add parmesean cheese, garlic powder, Italian seasoning and mix well
Turn sticks in mixture to coat
-
Get a bag of tortilla chips, and a bag of shredded "Mexican blend" cheese (Cheddar, or Cheddar/Monterey Jack is a good substitute).
The recipe is self-explanatory :chef:
Before you put the plate of nachos (covered with shredded cheese) in the oven/toaster oven/microwave, though, you might want to put some toppings on:
black olives
tomatoes
green peppers
refried beans
(even sour cream, if you're a sour cream person...I am not)
but just plain cheese nachos are good too. After Lent, you can add hamburger meat with taco seasoning, chicken, etc. During Lent, you can add shrimp.
Matthew
P.S. Hmm..I was wondering what I would have for dinner tonight...I'm thinking nachos for some reason... :ready-to-eat:
-
Camp, no specifics, I just need a constant variety of recipes to appease my appetite and my joy for cooking. I usually have beef, pork, chicken, etc to experiment with but now I'm limited to fish and shrimp. I would try bugs, but I don't know where I would get them :) PS, taco bell has the best 1/2 lb cheesy bean and rice burrito, only 99 cents.
MaterDominici, I've made something similar before but I didn't make the sauce, it came from a can. I'll probably try making the sauce myself, but I'm a little hesitant since I don't too well with milk products.
Chant, nachos sounds very good. I like sour cream, but my stomach doesn't.
-----------------------------
Garlic Shrimp
(I don't really have an exact recipe, I like to substitute and play around with ingredients)
10 cloves of finely chopped Garlic (some people like more, some people think this is too much)
1 large Onion
1 tsp of finely chopped ginger
1/2 lb Shrimp - cooked or raw
1 Bell Pepper
2 tbsp Light Soy Sauce
3 tbsp Oyster Sauce
Oil - vegetable or sesame oil, enough to saute the garlic, onions, and ginger
Salt & pepper
1 tbsp Cornstarch mixed with a small amount of water
Heat the oil, saute the garlic and ginger until light brown, then add the onions.
Add the shrimp and keep stirring, then add the the soy sauce and oyster sauce.
Leave on high heat until shrimp is cooked, then add the salt & pepper and the bell peppers.
If the shrimp is cooked but it is too watery, add the cornstarch. Try not to over cook the shrimp or it will become ruberry/leathery.
Serve with steamed white rice.
-
Hoy! Kumusta ka?! =P
Here's a favourite of mine! I've never made it m'self, but the restaurant version is amazing! Give it a try:
Hot and Sour Shrimp Soup
A subtle blend of hot and sour with citrus overtones, tom yam goong is the most famous of all Thai soups. Each region has its own particular variation of the recipe.
Recipe:
8 oz (250 g) shrimp/prawns, shelled and deveined, with shellsreserved
3 cups (24 fl oz/750 ml) water
2 garlic cloves (kratiem), minced
5 kaffir lime leaves (bai ma-good)
3 thin slices fresh or dried galangal (kha)
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
2 stalks lemon grass/citronella (ta-krai), lower 1/3 portiononly, cut into 1-in (2.5-cm) lengths
2 shallots, sliced
1/2 cup sliced straw mushrooms
5 green Thai chili peppers (prik khee noo), optional
1/4 cup (2 fl oz/60 ml) lime juice
1 teaspoon black chili paste (nam prik pow)
1 tablespoon chopped cilantro/coriander leaves (bai pak chee)
How to cook:
1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.
SERVES 4