Lenten Recipe: Vegetable Vindaloo

Vegetable Vindaloo

3 cups finely chopped onions
1 28 oz can tomato purée
2 1/2 tablespoons white vinegar
1 large garlic clove, chopped
1 teaspoon minced peeled fresh ginger
1 teaspoon garam masala
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon (or to taste) cayenne pepper
1 1/2 vegetable broth or water
3 c fresh vegetables such as zucchini, carrots, cauliflower
1 1/2 pounds potatoes, peeled, cut into 1-inch pieces

Add all ingredients to pot or crockpot. Can be simmered over medium heat for 30 minutes or cooked in a crockpot on low for 8 hours.
Serve over white rice.

Lenten Recipe: Vegetarian Ma Po Tofu

Meatless Ma Po Tofu
1 lb package of extra firm tofu
1 c vegetable broth
1 T cornstarch
2 T soy sauce
1 T oyster sauce
2 chili bean sauce with 3 gloves minced garlic or 2 T chili garlic sauce such as Lee Kum Kee
1 T grated peeled fresh ginger
2-3 green onions

Combine vegetable broth with soy sauce, cornstarch, oyster sauce, chili sauce (and garlic if using), ginger and chopped green onions. Bring to a boil then reduce heat to medium and simmer.
Cut tofu into ½" cubes.
Add to broth and simmer 10 minutes.

Serve over plain white rice.

Lenten Recipe: Potato Kibbee

Potato Kibbee

2 lb. potatoes, boiled and mashed in vegetable broth (moist is excellent)
2 med onions grated
1 T salt
½ t pepper
½ t allspice
½ c chopped parsley
½ c chopped mint
1 ½ c cracked wheat
1/2 c oil
¼ c bread crumbs

Put potatoes and seasoning in large bowl and mix with oil. Knead in cracked wheat. Add mint, parsley, and onion. Knead well. Place in oiled baking dish. Press down well. Cut into diamonds. Sprinkle top with bread crumbs. Bake at 350° degrees for 30 minutes or until brown.

Lenten Recipe: Morrocan Chick Pea Stew

Morrocan Chick Pea Stew

2 c thinly sliced onions
3 cloves garlic
1 c shredded carrots
1 red bell pepper sliced into strips
1 t ground cumin
1/2 t allspice
1/2 t gound ginger
1/2 t tumeric
1/2 t salt
1/4 t cinnamon
1/4 t cayenne pepper
1 c water or vegetable stock
1 zucchini sliced into thin circles
1 28 oz. can crushed tomatoes
2 c cooked or 1 can chick peas
Juice of 1 lemon
1 T sugar

Combine all ingredients in crock pot and cook on low for 8 hours.
OR
Combine all ingredients in large pot. Bring to the boil, reduce heat, simmer 30 minutes.

Serve over cinnamon couscous or cooked rice.

Lenten Recipe: Cinnamon Couscous

Cinnamon Couscous
2 c instant couscous
3 c water
1 t salt
1 t cinnamon

Boil water, salt, and cinnamon. Remove from heat, add couscous, stir, cover and let stand 10 minutes. Remove lid and fluff with a fork. Can be kept warm over a double boiler or in a warm oven.

Lenten Recipe: Honey Applesauce Spice Cake

Honey Applesauce Spice Cake

Ingredients:

1/2 c honey
1 c applesauce
2 T orange juice
1 t cinnamon
1/2 t cloves
1 t baking powder
1/2 t baking soda
1 3/4 c flour
1/2 c oat bran
2 t ginger

Combine the honey, orange juice and applesauce in a large bowl. Combine dry ingredients. Add dry ingredients to liquid mixture and stir until just mixed. Bake in a nonstick 8 x 8-inch baking pan in a 350° F oven, for 35 to 40 minutes or until done.

Lenten Recipe: Roasted Potatoes with Oregano

Roasted Potatoes with Oregano
6 small potatoes
optional: 1 cup olive oil
juice of 2 lemons
1 T oregano
salt and pepper to taste
Heat oven to 350°
Peel wash and cut potatoes in quarters. Place in baking dish and season with oregano, salt and pepper. Drizzle with lemon juice and oil, if using.

Bake for 45 minutes to an hour, until potatoes are brown.

Lenten Recipe: Mushroom Mock Caviar Sandwiches

This goes very well with potato slices fried in olive oil and sprinkled with sea salt, or with roasted potatoes.

Mushroom Mock Caviar Sandwiches
Rye Bread for sandwiches
1 t olive oil
2 medium onions sliced
1 lb sliced mushrooms
2 cloves garlic, minced (or pressed)
Juice of 1 lemon
3 T sherry
1/2 t thyme
salt and pepper to taste
Heat oil in sauté pan. Add onions, stir briefly add mushrooms. Cook stirring frequently for about 5 minutes or until vegetables are tender. Add garlic and saute 2 minutes more.

Use a blender or food processor to chop the mushroom mixture. Add sherry and lemon juice. Cook on high heat until liquid is evaporated.

Spread mushroom mixture as a sandwich spread on rye bread.

The mushroom mixture can also be chilled and served with cocktail rye for dipping. If chilled add a bit of extra lemon juice and a dash of cayenne pepper.

Lenten Recipe: Yaki Soba

Yakisoba
4 packs fresh yakisoba or ramen noodles
1 carrot shredded
1/2 cabbage shredded
6 shiitake mushrooms stemmed and thinly sliced
shredded beni-shoga (pickled red ginger)
Shredded nori(green laver)
Salt and pepper to taste
Any other vegetables you like or tofu can be added. 2 tablespoons cooking oil
Yakisoba Sauce
2 tablespoons Worcester sauce
2 tablespoons catsup
2 tablespoons soy sauce
2 tablespoons oyster sauce
Mix

Heat oil in a large wok or pan over medium heat and saute vegetables. Cook until all ingredients get soft, but not too brown.
Meanwhile, boil noodles according to directions (some noodles only require rinsing under warm water).
Add noodles and yakisoba sauce to wok and stirfry until warm. Add salt and pepper to taste.
Serve spinkled with ginger and nori.

Lenten Recipe: Sushi

Sushi
You might like a bamboo mat (maki-su) - to make sushi rolls. You could skip this, but it is a nice thing to have and costs $1.99 or so

2 cups of uncooked rice - high quality short grain white rice, often sold as “Sushi Rice”
3 1/2 cups of water
1/4 c Tbs. + 1 tsp. of rice or white vinegar
1/4 c sugar
1 tsp. of salt
1 package of sushi nori
To taste:
soy sauce
wasabi
salt

Sushi roll filling ingredients:
1 cucumber (peeled, seeded and sliced into strips)
2 TBS of thin sliced red ginger in red brine liquid (sold in jars, pre-sliced, in the refrigerated section)
shredded carrots
teriyaki tofu or age tofu (fried tofu)

Cook rice over high heat until brought to a boil. Without stirring reduce the heat to low, and cook covered until all the water is absorbed, about 20 minutes

Make dressing: Dissolve the sugar and salt in the vinegar over low heat.

Allow rice and dressing to cool.

Toss the rice with the dressing. Metal bowls sometimes react badly with the vinegar, so it is better if you have a ceramic, glass or wooden bowl.

Shred the carrots into julienne strips. Sprinkle with soy sauce.

Peel the cucumber, slice in two, remove seeds and julienne. Sprinkle with salt.

If you played your cards right, you bought your pickled ginger shredded. If not, shred it.

Cut the tofu into long thin strips. (You can buy it pre-grilled or brush both sides with teriyaki sauce and broil it. Let it cool before adding to sushi.)

Place the bamboo mat with bamboo strips going horizontally relative to you. Toast the nori sheets by passing the shiny side over your stove burner for a few seconds.

Place one sheet of nori on the bamboo mat. Spread 2-3 TBS of rice on 3/4 of the nori - leaving 1-2" with no rice at the ends. In the center of the spread rice place a line of ingredients. Lift the bamboo mat and roll once to make a long sushi log - slightly squeeze along entire roll. Slightly lift the bamboo mat and roll again till you get to the end of the nori sheet. The roll should be tight with ingredients directly in the center. Use a sharp knife to slice the sushi roll into 1” slices, place flat on a platter. Serve with dipping soy sauce, wasabi and pickled ginger.

You can vary this according to local custom- umm, I mean preference. Some families do nothing but complain about tofu and you do not have to force them to eat it, although my parents would have, young man. Some like it hot; for them add a bit of wasabi to the center of the roll. Mushrooms, lettuce, Japanese radish or pickled radish all go nicely in the center.
A traditional "California Roll" includes crab, avocado and cucumber.

You can also add Lenten luxury items like shrimp, fish roe, and crab.

Lenten Recipe: Crockpot Minestrone

Crockpot Minestrone
1 leek sliced thin
2 carrots, diced
2 onions, diced
2 celery stalks, diced
2 potatos, diced
2 medium zucchini, diced
2 cloves garlic, minced
3 cups stemmed spinach leaves, or 1 bag fresh baby spinach chopped
28 oz can crushed tomatoes
1 cup fresh basil leaves chopped or 1/4 cup dried basil
1 can small white beans or 1 cup dried beans soaked over night
1 quart vegetable stock
Salt and pepper to taste

Put all ingredients except salt and pepper in crockpot and cook on low 10 hours. Add salt and pepper at the end

Lenten Recipe: Spinach Pilaf

Spinach Rice
Optional :2 T Olive Oil
1 onion diced
1 clove garlic minced
1 package frozen spinach
1 1/2 cups rice
juice of 1 lemon
3 cups water
Salt and pepper

If using oil: Pour the olive oil into a 1 quart saucepan, add the onion and saute over low-medium heat until it softens. Add the garlic, and saute another minute. Add frozens spinach and steam over low heat until thawed. Add lemon juice and rice, still to coat.
If not using oil: In a 1 quart saucepan, cook the onion and garlic until over low heat until it softens. Add frozens spinach and steam over low heat until thawed. Add lemon juice and rice, still to coat.


Add water, salt, and pepper cover and cook over medium-high heat until brought to a boil. Stir, reduce the heat to low, and cook covered until all the liquid is absorbed, about 20 minutes

Lenten Recipe: Bean and Rice Burritos

Bean and Rice Burritos

8 Large flour tortillas
1 can fat free refried beans (or better yet fat free refried black beans)
1 c rice
2 c vegetable stock
1 medium onion, chopped
1 sweet red bell pepper chopped
2 c frozen or canned corn
1 t chili powder
1 t onion powder
1/2 t cumin
1/2 t garlic powder
pinch cayenne pepper
Salt to taste
(olive oil for frying vegetables is optional)

1. Heat a large sauté pan over medium heat. (Heat oil if using)
2. Place the peppers, onion in the pan.
3. Cook for five to ten minutes, stirring frequently. If the heat is too high and the vegetables do not seem to be wilting add a spoonful of water or vegetable broth. Add garlic and chili powder and cook a minute or two more. Add seasonings, and rice. Stir briefly. Add 2 c vegetable broth and corn. Bring to the boil over high heat, then reduce to low. Cook covered until all liquid is absorbed (about 20 minutes) stirring very infrequently. (The more often you lift the cover the more steam escapes instead of steaming the rice and making all the little grains fluffy).
4. After 15 minutes, heat beans in a saucepan over medium heat, stirring frequently for five minutes or until hot.
5. Line up the tortillas and roll up the burritos. Place a spoonful of beans and a spoonful of the rice and vegetable mixture in the middle of each tortilla. Fold up the top bottom and roll the burrito across one side. It is nice to put a spoonful of salsa on each plate that the burrito can be dipped in as it is eaten.

Lenten Recipe: Weekend Marinara

Marinara Sauce
1/4 Cup Extra Virgin Olive Oil
1 Large Yellow Onion chopped
1/4 cup fresh basil chopped, or 2 T dried basil
1 T dried oregano
4 garlic cloves minced
1 t thyme
2 cans tomato paste
2 28 oz cans plum tomatoes, crushed or whole as you prefer
Salt and Pepper

Heat olive oil in large sauce pan on medium heat Add onions and sauté 15 minutes

Add herbs and garlic, continue to sauté for 2 to 3 minutes.

Add tomatoes salt & pepper and simmer for about 30 minutes. Stir occasionally

Canned tomatoes generally have a reliable flavor, but tomatoes can have their sweet and sour nature accentuated by adding a 1 T of wine vinegar and 1 T of sugar to the sauce.

Lenten Recipe: Glazed Carrots

Glazed Baby Carrots

1 lb baby carrots
1 cup vegetable broth
Salt and pepper to taste
Optional
1 t sugar
1 t olive oil

Choose a sauté pan large enough that the carrots will fit on a single layer. Cover the carrots with the broth. Cover and bring the carrots to a boil. Reduce heat slightly and cook in partially covered pan until broth and natural carrot juices are reduced to a a thick brown syrup. If using oil, add to the pan. Swirl carrots in glaze.

To make a sweeter glaze add sugar to carrots and broth before cooking.

The glaze can be flavored with lemon juice, herbs, balsamic vinegar or anything that will complement the main meal.

Lenten Recipe: Crockpot Vegetable Stock

Crockpot Vegetable Stock
1 leek, washed and cut in a few sections
3 onions, quartered
3 carrots, washed, unpeeled & roughly chopped
4 or 5 celery stalks with leaves, cut in sections
1 parsnip, washed, unpeeled and split down the middle
1/2 teaspoon dried thyme
1 T dried parsley (or a handfull of fresh)
1 bay leaf
A few twists pepper or a few peppercorns
2 quarts water

Cook on low 8 to 10 hours. Strain and store

Lenten Recipe: Hummus without Oil

Hummus without Oil
1 can chick peas drained
Juice of one or two lemons
1 clove garlic peeled
2 T sesame tahini
1 teaspoon salt (or to taste)
Pinch paprika


Pour all ingredients into a blender or food processor; process until smooth.
or
Press a clove of garlic into a bowl, add remaining ingredients and mash by hand or with a hand beater until smooth.

Extra lemon juice or water may be added if the hummus is too stiff.

Lenten Recipe: Mushroom Pilaf

Mushroom Pilaf:

Optional: 6 tablespoons olive oil
Optional: Juice of one lemon

1 onion, finely chopped

8 oz. mushrooms, thinly sliced

2 garlic cloves, finely minced

1 1/2 cups wild, brown or white rice (or a mixture of wild and plain rice)

3 cups vegetable broth or water

Salt and freshly ground black pepper to taste

1 t (or to taste) herbes de provence (a dried blend of marjoram, thyme, summer savory, sage, basil, rosemary, fennel seeds and lavender) or thyme

Preparation:


If using oil: Pour the olive oil into a 1 quart saucepan, add the onion and mushrooms, and saute them over low-medium heat until they soften. Add the
garlic, and stir all the ingredients for about 1 minute.
If not using oil: Squeeze the lemon into a 1 quart saucepan, add the onion and mushrooms, and cook over low-medium heat until the vegetables soften. Add the
garlic, and stir all the ingredients well for about 1 minute.

Add the rice, stock or water, salt, pepper, and dried herbs, cover and cook
over medium-high heat until brought to a boil. Stir, reduce the heat to low-medium,
and cook covered until all the liquid is absorbed (about 30 minutes. Wild rice or brown rice may take up to 40 minutes, white rice as little as 20).

Lenten Recipe: Potato-Leek Soup

Potato-Leek Soup
4 c Peeled & sliced potatoes
4 c Water or vegetable broth
2 Leeks, white parts only, washed & sliced
1 small onion chopped fine
1 clove garlic minced
Freshly ground pepper to taste
1/2 c Finely Chopped scallions

Place the potatoes, water, onion, and leeks in a medium-sized soup pot. Bring to a boil, reduce the heat, cover and cook until the potatoes are tender, about 30 minutes. Transfer half of the soup to a blender or processor and blend until smooth. Add the garlic, scallions, and pepper to remaining vegetables in soup pot. Return pureed potato soup to the pot and stir. Cook over very low heat for 10 minutes.

Optional: If using as a main dish, small white beans (canned or previously cooked) can be added to give a little kick of protein.

Lenten Recipe: Bean and Tofu Burritos

Bean and Tofu Burritos

10 Large flour tortillas
1 can fat free refried beans (or better yet fat free refried black beans)
1 c salsa
1 c sliced bell peppers
1 medium onion, chopped
1 pound extra firm tofu, cubed
1 finely chopped jalapeno pepper
2 cloves garlic, minced
1 t chili powder
Salt to taste
(olive oil for frying vegetables is optional)

1. Heat a large sauté pan medium heat. (Heat oil if using)
2. Place the tofu, peppers, onion in the pan.
3. Cook for five to ten minutes, stirring frequently. If the heat is too high and the vegetables do not seem to be wilting add a spoonful of water or vegetable broth. Add garlic and chili powder and cook a minute or two more.
4. While vegetables are cooking, heat beans in a saucepan over medium heat, stirring frequently for five minutes or until hot.
5. Line up the tortillas and roll up the burritos. Place a spoonful of beans, a spoonful of the tofu and vegetable mixture, and a spoonful of salsa in the middle of each tortilla,
6. Fold up the top bottom and roll the burrito across one side.

Lenten Recipe: Vegetable Soup

Vegetable Soup
1 clove garlic
2 T parsley
3 potatoes
1 onion
3 carrots
1 bunch of celery
1 28 oz can crushed tomatoes
2 small zuchini
2 T rice
1 small can white beans
salt, pepper

Peel potatoes and carrots and dice. Dice zuchini and onion. Slice celery. Mince garlic. Put all ingredients into a pot and cover them with water. Add salt, pepper and bring to boil; reduce heat and simmer 20-30 minutes.

Clean Monday: Fasting Accoding to Kallistos Ware

From The Lenten Triodion

On weekdays (Monday to Friday inclusive) during the seven weeks of Lent, there are restrictions both on the number of meals taken daily and on the types of food permitted; but when a meal is allowed, there is no fixed limitation on the quantity of food to be eaten.

(a) On weekdays in the first week, fasting is particularly severe. According to strict observance, in the course of the five initial days of Lent, only two meals are eaten, one on Wednesday and the other on Friday, in both cases after the Liturgy of the Presanctified. On the other three days, those who have the strength are encouraged to keep an absolute fast; those for whom this proves impracticable may eat on Tuesday and Thursday (but not, if possible, on Monday), in the evening after Vespers, when they may take bread and water, or perhaps tea or fruit-juice, but not a cooked meal. It should be added at once that in practice today these rules are commonly relaxed. At the meals on Wednesday and Friday xerophagy is prescribed. Literally this means 'dry eating'. Strictly interpreted, it signifies that we may eat only vegetables cooked with water and salt, and also such things as fruit, nuts, bread and honey. In practice, octopus and shell-fish are also allowed on days of xerophagy; likewise vegetable margarine and corn or other vegetable oil, not made from olives. But the following categories of food are definitely excluded:

(i) meat;
(ii) animal products (cheese, milk, butter, eggs, lard, drippings);
(iii) fish (i.e., fish with backbones);
(iv) oil (i.e., olive oil) and wine (i.e., all alcoholic drinks).

(b) On weekdays (Monday to Friday inclusive) in the second, third, fourth, fifth and sixth weeks, one meal a day is permitted, to be taken in the afternoon following Vespers, and at this one meal xerophagy is to be observed.

(c) Holy Week. On the first three days there is one meal each day, with xerophagy; but some try to keep a complete fast on these days, or else they eat only uncooked food, as on the opening days of the first week. On Holy Thursday one meal is eaten, with wine and oil (i.e., olive oil). On Great Friday those who have the strength follow the practice of the early Church and keep a total fast. Those unable to do this may eat bread, with a little water, tea or fruit-juice, but not until sunset, or at any rate not until after the veneration of the [Plashchanitsa] at Vespers. On Holy Saturday there is in principle no meal, since according to the ancient practice after the end of the Liturgy of St. Basil the faithful remained in church for the reading of the Acts of the Apostles, and for their sustenance were given a little bread and dried fruit, with a cup of wine. If, as usually happens now, they return home for a meal, they may use wine but not oil; for on this one Saturday, alone among Saturdays of the year, olive oil is not permitted.

The rule of xerophagy is relaxed on the following days:

(1) On Saturdays and Sundays in Lent, with the exception of Holy Saturday, two main meals may be taken in the usual way, around mid-day and in the evening, with wine and olive oil; but meat, animal products and fish are not allowed.

(2) On the Feast of the Annunciation (March 25) and Palm Sunday fish is permitted as well as wine and oil, but meat and animal products are not allowed....

(3) Wine and oil are permitted on the following days, if they fall on a weekday in the second, third, fourth, fifth or sixth week: [First and Second Finding of the Head of St. John the Baptist (Feb. 24), Repose of St. Raphael (Feb. 27), Holy Forty Martyrs of Sebaste (Mar. 9), Forefeast of the Annunciation (Mar. 24), Synaxis of the Archangel Gabriel (Mar. 26), Repose of St. Innocent (Mar. 31), Repose of St. Tikhon, Patriarch of Moscow (Apr. 7), Holy Greatmartyr and Victorybearer George (Apr. 23), Holy Apostle and Evangelist Mark (Apr. 25), as well as the Patronal Feast of the church or monastery].

(4) Wine and oil are also allowed on Wednesday and Thursday of the fifth week, because of the vigil for the Great Canon. Wine is allowed-and, according to some authorities, oil as well-on Friday in the same week, because of the vigil for the Akathist Hymn.

It has always been held that these rules of fasting should be relaxed in the case of anyone elderly or in poor health. In present-day practice, even for those in good health, the full strictness of the fast is usually mitigated. Only a few Orthodoc attempt to keep a total fast on Monday Tuesday and Thursday in the first week or on the first three days in Holy Week. On weekdays-except, perhaps, during the first week or Holy Week-it is now common to eat two cooked meals daily instead of one. From the second until the sixth week, many Orthodox use wine, and perhaps oil also, on Tuesdays and Thursdays, and less commonly on Mondays as well. Permission is often given to eat fish in these weeks. Personal factors need to be taken into account, as for example, the situation of an isolated Orthodox living in the same household as non-Orthodox, or obliged to take meals in a factory or school [lunchroom]. In cases of uncertainty each should seek the advice of his or her spiritual father [emphasis mine]."
The following statement is extremely important to consider when we speak of fasting and fasting rules in the Church. "At all times it is essential to bear in mind that 'you are not under the law but under grace' (Rom. 6:14), and that 'the letter kills, but the spirit gives life' (2 Cor. 3:6). The rules of fasting, while they need to be taken seriously, are not to be interpreted with dour and pedantic legalism; 'for the kingdom of God is not food and drink, but righteousness and peace and joy in the Holy Spirit' (Rom. 14:17)."

Cheesefare Recipe: Willie's Doughnuts

Willie’s Doughnuts
1 c sugar
2 T melted butter
2 eggs
1 c milk
½ t salt
3 t baking powder
1 t cinnamon
1 t nutmeg
3 ½ c flour
Oil for frying
powdered sugar

Measure flour, baking powder, cinnamon, and nutmeg into a large mixing bowl. In a smaller bowl beat eggs until light, then add milk and butter. Pour into flour mixture. Stir until dough is firm and well mixed.
Cut with a doughnut cutter (or by hand).
Heat oil to 325°F. (Or between medium and high)
Fry doughnuts. Brown on one side, turning only once. Cool and roll in powdered sugar.
(Chocolate frosting is nice on these, too. A simple glaze can be made by melting chocolate chips and thinning the mixture with a bit of milk.)
It takes a while but once you get the knack of frying these, it becomes obvious when the oil needs to be turned up or down.

Cheesefare Recipe: Pancakes

Pancakes being a traditional way to use up those eggs, milk, and butter before the fast:

Pancakes
2 c all-purpose flour
1 T sugar
2 t. baking powder
1/2 t salt
2 eggs, separated
2 c milk
2 T melted butter
Oil for griddle or pan

Beat egg whites until stiff - set aside.

Beat egg yolks, add milk, sugar and salt, beat in.

Add flour and baking powder and butter. Beat until just mixed (not necessarily smooth.

Add egg whites to batter and FOLD gently.

Cook over medium heat on a hot greased griddle or pan

Cheesefare Recipe: Carnival of Grilled Cheese Sandwiches

Carnival of Grilled Cheese Sandwiches

Ricotta Cheese Sandwich
White Bread
Ricotta Cheese
mozzarella Cheese Cubes
Salt and Pepper
Butter

Mix ricotta with mozzarella cubes, salt and pepper to taste. Take 2 slices of bread. Spread cheese mixture on one slice of bread, cover with second slice. Butter the outside of the bread on both sides. Place in a pan on low heat and turn when needed, until both sides are golden brown.

Cheddar Cheese Sandwich
Wheat Bread, Sourdough Bread, or Herb Bread
Cheddar Cheese
Olive Oil

Take 2 slices of bread. Cover one slice of bread with sliced cheese, cover with second slice. Brush the outside of the sandwich with olive oil on both sides. Place in a pan on low heat and turn when needed, until both sides are golden brown.

Swiss and Tomato on Rye
Rye Bread
Swiss
Tomato
Butter

Take 2 slices of bread. Cover one slice of bread with sliced cheese, add thinly sliced tomato, cover with second slice. Butter the outside of the sandwich on both sides. Place in a pan on low heat and turn when needed, until both sides are golden brown.

Cheesefare Recipe: Penne Pasta with Vodka Sauce

Penne with Vodka Sauce

1 lb. penne pasta
28 oz. can crushed tomatoes
1 T extra-virgin olive oil
1 T butter
3 cloves garlic, minced
1 t parsley flakes
1/4 cup torn fresh basil or 1 T dried basil
1 t. crushed red pepper
1/4 c. Absolute Citron or another vodka
1 c. heavy cream
1/2 c. Parmesan cheese

Saute garlic in olive oil. Add butter and vodka, bring to boil and allow to cook for a minute, add red pepper , parsley, basil, and crushed tomatoes. Reduce heat to medium and simmer for about 10 minutes.
Cook penne; drain.
Add heavy cream to sauce and cook for 2 minutes over low heat.
Toss penne with sauce. Top with Parmesan cheese.

Lenten Recipe: Crockpot Vegetarian Chili

Crockpot Vegetarian Chili
1 t cider vinegar
2 large yellow onions, diced
3 cloves garlic, minced
1 red pepper, diced
1 green pepper
2 28-oz. cans crushed tomatoes
1 T. cumin
1 t. chipolte pepper
1 T chili powder
1 can black beans
1 can pinto beans
1 small can jalapeño peppers or mild green chiles, diced

Put onions and garlic in crockpot, drizzle with cider vinegar.
Add remaining ingredients. Stir
Cook on low about 8 hours.

Cheesefare Recipe: Baked Ziti

Baked Ziti

1 lb ziti
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon basil
1 teaspoon oregano
28 oz can crushed tomatoes
1 1/4 cup shredded mozzarella
3/4 cup grated Parmesan cheese
1 cup ricotta
Salt and pepper to taste

Preheat the oven to 400 degrees. Grease a 13" x 9" baking dish. Cook pasta; drain. Meanwhile, heat the oil in a nonstick skillet over medium high. Add the onion and cook, stirring, 2 minutes, or until onion is slightly softened. Add garlic and cook a minute more; do not allow the garlic to brown or it will become bitter. Stir in the basil,oregano, and tomatoes. Reduce the heat to medium and simmer 5-10 minutes.
Combine 1 cup of the mozzarella, 1/2 cup of the Parmesan and the ricotta in a large bowl.
Add the pasta to the sauce tomato sauce and toss thoroughly. Place half the pasta mixture in the baking dish. Evenly top with cheese mixture and remaining pasta. Sprinkle with remaining 1/4 c mozzarella cheese and 1/4 c parmesan cheese. Bake 35-40 minutes or until bubbly.

Cheesefare Recipe: Vegetable Lasagne

Vegetable Lasagne
12 lasagna noodles
2 tablespoons olive oil
2 heads fresh broccoli, chopped
2 carrots, thinly sliced
1 large onion, chopped
2 small yellow zucchini, sliced (green zucchini will do, but a yellow squash is prettier)
1 diced red bell or Italian pepper
2 cloves garlic, minced
3 c. milk
1 stick butter
1/2 c. white flour
Salt and pepper to taste
pinch nutmeg
3/4 cup Parmesan cheese
1 package frozen spinach, thawed and drained
32 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese

DIRECTIONS:
Preheat oven to 350 degrees F. Grease a 9 x 13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add lasagne noodles and cook for 8 to 10 minutes. Drain.
Heat oil in a large sauté pan over medium heat. Add onions and cook for two minutes. Add broccoli, carrots, pepper, zucchini and garlic. Saute 5 minutes; set aside.

In one sauce pan heat milk until hot but not boiling. In another pan melt butter. Whisk in flour, cook 3 to 4 minutes, stirring constantly. Add milk gradually. Stir until sauce thickens. Stir in 1/2 cup parmesan cheese, salt and pepper, and nutmeg; remove from heat; set aside.

In a small bowl combine spinach and ricotta cheese; stir well.

Spread about 1/2 cup of sauce in the bottom of the prepared pan. Alternate layers of 4 noodles, about half the ricotta-spinach mixture, half the vegetables, and one cup mozzarella cheese, and 1/2 cup sauce, ending with noodles. Top with reserved sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Bake in preheated oven for 35 minutes, or until bubbling and lightly browned on top. Cool for 5 to 10 minutes before serving.

Cheesefare Recipe: Spinach Lasagne

Spinach Lasagne
2 lb Ricotta Cheese
3 c. Shredded Mozzarella cheese
1 egg
1 package frozen spinach, thawed (or fresh spinach, steamed in very little water until wilted)
1/4 t cinnamon
1/4 t nutmeg
1/2 t salt
several twists of ground pepper
1 lb. lasagne noodles
2 cloves garlic, chopped
dash red pepper flakes
1 6 oz can tomato paste
1 28 oz can of crushed tomatoes
1 t olive oil
1 T dried basil (or 1/4 c fresh basil chopped)

Preheat oven to 350 degrees. Cook lasagne noodles according to the directions on the package. Drain and rinse thoroughly with cold water.

Heat the olive oil. Add the garlic and saute briefly. Add spinach and cinnamon; saute two minutes. Add dash of red pepper flakes; set aside.

In a bowl, mix together the ricotta cheese, salt, nutmeg and pepper. Stir in the spinach and garlic mixture.

In a medium saucepan, heat the tomatoes, tomato paste and basil. Stir. Heat until the sauce just begins to bubble.

In a 13x9 inch baking pan, arrange a thin layer of sauce, a layer of 1/3 of the noodles, then 1/2 the spinach mixture, then 1 c mozerella cheese. Repeat. Cover with remaining noodles, then mozzarella cheese (reserving a handful to sprinkle on top)and remaining sauce. Bake for 45 minutes, sprinkle remaining cheese on top and bake another fifteen minutes. Let stand a few minutes before serving.