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Moms View Message Board: General Discussion Archive: Archive March 2006: Lenten dinners
We keep Fridays a fasting day during lent. If anyone has any great recipes they could share for lent instead of the same old pizza,perogies,tuna,haddock. I would sure like some new dinner ideas. Anyone?
How about grilling tuna or salmon or other fish? Have a vegie meal, or vegies and pasta, for a change. We don't follow that, but we eat a number of meals that consist of several vegie dishes with or without pasta, or something like vegie lasagna.
Stir fry with shrimp is pretty good, we had that last night. I get a bag of the frozen stirfry veggies that have the stirfry sauce already with it and then add some fresh veg like bean sprouts and mushrooms and scallops or shrimp. Turns out pretty good. If you want to do kung pow shrimp add peanuts and red pepper, that is pretty good too.
I'm not Catholic, so I don't do the meatless Friday thing, but some suggestions would be....pastas (fettucine alfredo with or without seafood, spaghetti, vegetable lasagne, eggplant parmesan), sauteed or grilled shrimp, big fancy salad, breakfast foods like fruit covered waffles and eggs.
We had clam chowder and rolls last night. Some of the things I make are pasta with alfredo sauce, grilled fish, tuna/noodle casserole, spinach lasagne. If I need something quick, I make egg and cheese breakfast burritos or we have clam chowder like last night. Progresso makes a great canned one. Also, dh likes me to make him a big salad with shrimp.
1 lb. dried Italian tubular pasta,-such as penne, cooked to desired doneness and drained but not rinsed. (Leave the starch intact. It helps to hold the sauce). 2 T extra-virgin olive oil 1 lb. medium shrimp, steamed or cooked peeled and chopped coarsely. 1 medium onion, diced. 1/2 red or green bell pepper, diced 1/4 cup diced celery 3-5 cloves garlic, sliced. (Sliced garlic that is not razor thin will hold up better in cooking. Finely diced is easily burned and may turn bitter) 1 T flour 2 T balsamic vinegar 1/2 t crushed red peppers-(hot red pepper flakes), or to taste 2 cups homemade tomato sauce. 3/4 cup V8 or tomato juice 1 c non-fat half and half 2 T freshly chopped rosemary leaves 3-4 T fresh Italian, flat-leaf parsley, diced 1/4 cup parmigiano-reggianno, grated. In a sauce pan, heat the tomato sauce. Over medium low heat, warm 1-2 T olive oil in skillet. Add the onions, bell pepper and celery and "sweat" for about 5 minutes. (This is the famed Cajun "trinity", by the way, but it works really well in Italian, also). Add garlic and sauté for about 2 more minutes. Add flour. Mix in well until flour soaks up juices. Add balsamic vinegar. Reduce liquid by about half. Add red pepper flakes. Add the tomato sauce and juice, and rosemary. Simmer until liquid is reduced by about half. Add chopped shrimp. Add the cooked and drained pasta and combine it with the penne with sauce. (Note  Time the pasta so it goes directly from the drainer into the sauce, that is the best method we've found to produce "perfectly done" pasta. Add the half and half, stir it in quickly, then remove the pan from the heat. Garnish with Parsley and parmigiano-reggiano. Serve with hot bread and a salad. The Easy Way Buy 1 jar Prego plain Sauce and 1 jar any brand Creamy Alfredo Sauce. Mix together in a saucepan and heat. Stir often. Add 1 lb. medium shrimp, steamed or cooked, peeled and chopped coarsely. Serve over 1 lb. Pasta of choice, with hot bread and a salad.
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