Easy Lenten Suppers
add variety to your meatless meals
By Sue Haggerty
From slow-cooked to fast and easy, these simple recipes offer some variety for your meatless meals this Lent.
Black Bean Burritos
Simple meal that bursts with flavor
1 tablespoon olive oil
1 medium onion, diced
1 bell pepper (red, green or yellow), chopped
1 1/2 teaspoon minced chipotle peppers in adobo sauce
1 garlic clove minced
1 tablespoon cumin
1 15-ounce can diced tomatoes
1/4 cup fresh orange juice
2 15-ounce cans black beans, drained
8 10-inch diameter flour tortillas
Heat olive oil in large heavy skillet over medium-high heat. Add onion and bell pepper. Sauté until crisp and tender, about eight minutes. Add chipotle peppers, garlic, and cumin. Sauté one minute longer. Add tomatoes, orange juice and black beans. Stir and heat through for two minutes longer. Spoon into tortillas with rice and fold. Serves eight.
Garnishes: sour cream, shredded cheese, diced red onion, diced avocado, salsa, and chopped cilantro.
This exotic meal can be made ahead of time and saved for later. Let it cool, then refrigerate it for up to three days, or freeze it for several months.
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
1 tablespoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon black pepper
1 cup water
1 15-ounce can diced tomatoes, drained
1 15-ounce can, garbanzo beans (chickpeas), drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled sweet potatoes
2 cups 3/4-inch cubes peeled carrots
1/2 cup golden raisins (optional)
Heat oil in large saucepan over medium heat. Add onion. Sauté until soft, stirring often, about five minutes. Add garlic, sauté one minute. Mix in paprika and next six ingredients. Add water and tomatoes. Bring to boil. Add sweet potatoes and carrots. Cover and simmer over medium low heat until vegetables are tender, stirring occasionally about 20 minutes. Add garbanzo beans and heat through, about two minutes. Serves six. Serve over couscous.
Spinach and Tomato White Pizza
Homemade pizza is a special treat. With this easy recipe you can make multiple pies with a variety of toppings.
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 13.8-ounce tube refrigerated pizza dough
1 cup baby spinach
2 plum tomatoes, thinly sliced
1 cup shredded mozzarella cheese
1 four-ounce crumbled garlic-and-herb-flavored feta cheese
1 teaspoon chopped fresh rosemary
3 tablespoon grated Parmesan cheese
Position rack in center of oven and preheat to 450 degrees. Brush 13-inch by 9-inch pan with one tablespoon olive oil. Roll out pizza dough on floured surface and transfer to pan. Mix two tablespoons olive oil and garlic in small bowl. Brush over pizza dough. Top with spinach, mozzarella, tomatoes and feta cheese leaving 1/2 -inch border. Sprinkle on Parmesan cheese. Bake until crust is golden brown and cheese is melted, about 18 minutes. Let stand five minutes. Serves four.
This savory cheesecake makes a great side or tasty appetizer with crackers or vegetables
1 cup Parmesan cheese
1 cup breadcrumbs
1/2 cup unsalted butter, melted
3 eight-ounce packages of cream cheese, room temperature
1/2 cup onions, chopped
1/2 cup diced tomatoes
2 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon cayenne pepper
1/2 teaspoon salt
1 pound fresh lump crabmeat
Preheat oven to 375 degrees. In a medium bowl, combine Parmesan cheese, breadcrumbs, and butter. Press onto the bottom of a nine-inch springform pan. Beat cream cheese until smooth. Add eggs and beat on low just until combined. Stir in onions, tomatoes, Worcestershire sauce, mustard, pepper, and salt. Fold in crabmeat. Pour over crust. Bake for 40 minutes or until firm to touch.
Serve with a side of Spring Salad mix tossed with your favorite vinaigrette. Serves eight.
—Recipe courtesy of Liz Kelly
Blackened Tilapia with Fettuccine Alfredo
2 teaspoons paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon cayenne
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tilapia fillets
1 tablespoons olive oil
1 tablespoons unsalted butter
1 pound fettuccine
1/2 cup heavy cream
1/2 stick unsalted butter
1 cup freshly grated Parmesan cheese
Fettuccine: Bring pasta pot to boil and add fettuccine. Follow directions for pasta. Drain. Meanwhile, bring cream and butter to a simmer in a saucepan over medium low heat. Stir in Parmesan cheese. Toss with fettuccine.
Tilapia: Combine spices in small bowl. Pat fillets dry. Rub mixture on both sides, covering them well. Heat oil and butter in heavy skillet over medium-high heat. Sauté tilapia for three minutes each side, or until cooked through. Serve over fettuccine alfredo.