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Meatless recipes for Fridays in Lent
Source: Catholic News Service
Published: Friday, February 27, 2009
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Here are some meatless recipes that could be used for family dinners during Lent.
St. Didacus' Toasted Spanish Eggplant Slices
(Saints at the Dinner Table, by Amy Heyd. Reprinted with permission of St. Anthony Messenger Press. 2008.)
Serves: 6
Prep time: 15 minutes
Cook time: 20 minutes
Preheat oven: 350 degrees F
1 1/2 pounds eggplant (2 small to medium eggplants)
1 cup flour
1 teaspoon garlic salt
3/4 teaspoon onion powder
3/4 teaspoon ground cumin
1/4 teaspoon ground chipotle pepper
1/2 teaspoon ground black pepper
3 beaten eggs
2 cups vegetable shortening, or as needed
Remove the skin from the eggplant and then slice into 1/4-inch disks. Sprinkle generously with salt and place into a colander and set aside for 15-20 minutes. In a large flat bowl mix flour, garlic salt, onion powder, cumin, chipotle and black pepper. Set this aside.
Place the beaten eggs in a separate bowl.
Take the eggplant slices and rinse them off with water and then immediately pat dry. Take the dry eggplant slices and dredge in the flour mixture. Next, cover the eggplant with beaten egg. Let any excess egg drip off of the eggplant and dip into the flour mixture one final time. Repeat until all slices are covered.
Place the shortening in a large pot over medium-high heat. When the shortening looks hot, test it by dropping a little of the flour into it. The shortening is ready when the flour sizzles and rises to the top. Place the eggplant in the shortening and cook for about 2 minutes on each side. You may place as many pieces that fit in the pan without touching. They will be golden brown when ready. Remove and place on a paper towel until all of the eggplant is cooked. You may need to add extra oil during this process.
- - -
Deb's Easy Tuna Melts
(Reprinted with permission of
4 toasted English muffin halves
1 can tuna in water, drained
1/4 cup chopped celery
2 tablespoons chopped onion
1/4 cup mayonnaise
salt and pepper as desired
8 very thin slices tomato
8 slices cheese of your choice (jack, American, white or cheddar)
Preheat oven to 350 degrees.
Lightly toast the muffins.
Line baking sheet with foil and put muffins on this.
Mix up the tuna salad.
Spoon the tuna salad onto the muffins, add sliced tomato on top.
Bake for about 8 minutes, then add cheese slice and bake for another 2 minutes.
Serves 4
- - -
Ruth's Cajun Seafood Pasta
(Reprinted with permission of
2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 pound shrimp, peeled and deveined
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettucine pasta
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
Drain pasta. Serve sauce over noodles.
- - -
St. Andrew's Salmon With Maple Soy Glaze
(Saints at the Dinner Table, by Amy Heyd. Reprinted with permission of St. Anthony Messenger Press. 2008.)
Serves: 6
Prep time: 5 minutes
Cook time: 15 minutes
Preheat oven: 400 degrees F
2 1/2 to 3 pounds salmon fillets
1 1/2 cups pure maple syrup
1 cup low-sodium soy sauce
3 tablespoons Dijon mustard
3 teaspoons chili garlic sauce (found in the Asian section of the supermarket)
Place salmon fillets skin side down in a 9x13-inch glass baking dish. In a separate bowl mix maple syrup, soy sauce, Dijon mustard and chili garlic sauce. Pour this marinade over the salmon. Bake in oven for 10-15 minutes. The thicker the salmon, the longer it will take to bake. The salmon will be ready when it flakes easily and looks opaque in the center.
- - -
Lisalis' Chile Relleno Casserole
(Reprinted with permission of
Serves 4-6.
NOTE: Make ahead then cover dish and chill overnight (or at least four hours) before baking.
4 slices whole wheat bread
2 cups (8 oz.) grated cheddar cheese
2 cups (8 oz.) grated jack or mozzarella cheese
4-ounce can chopped green chiles
6 eggs
2 cups milk
1/2 teaspoon crumbled oregano
1/4 teaspoon each salt, pepper, paprika, mustard powder and garlic powder.
Oil a 9-inch by 9-inch casserole pan. Place bread on bottom of pan. Sprinkle cheeses over bread. Spread green chiles on top of cheese. Beat eggs in a bowl; add milk. Add oregano and other spices to egg mixture. Beat until blended. Cover dish and chill overnight, or at least four hours.
Bake at 325 degrees for 55-60 minutes, until top is lightly browned. Let stand 10 minutes before serving.

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