Meatless Meal Recipes from the Diocese of Manchester Staff Make

LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
The Diocesan staff gathered in 2010 to share their favorite meatless meal recipes in preparation for Lent.
Make catholicnh.org part of
your Lenten Journey.
Lent is a time for us to focus more deeply
on our Catholic traditions of prayer, fasting,
and almsgiving. We invite you to visit
catholicnh.org to:
• participate in a Lenten Radio Retreat
• read Scripture readings for each day
• view a Stations of the Cross
• refer to Lenten guidelines for fasting and
abstinence
• discover how your participation in
Operation Rice Bowl benefits the poor all
over the world.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Avocado Salad
Recipe from Mae Edwards
Ingredients:
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and diced
1 (15 ounce) can black beans, rinsed and drained
Freshly grated lime zest (1 lime)
¼ cup freshly squeezed lime juice (2 limes)
¼ cup good olive oil
½ tsp. minced garlic
¼ tsp. ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and ½ inch diced
Directions:
Place tomatoes, yellow pepper, black beans, and lime
zest in a large bowl. Whisk together the lime juice,
olive oil, galic and cayenne pepper and pour over the
vegetables. Toss well.
Just before serving, fold in the avocados, add salt and
pepper to taste.
Enjoy!
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Sassafras Restaurant’s
Meatless Spaghetti Pie
Recipe from Jude Christopher
Ingredients:
3 cloves garlic
½ medium onion sliced
1 large jar marinara sauce
1 bag frozen California veggies
15 oz. Ricotta
1 cup cottage cheese
1 cup sour cream
2 eggs, beaten separately
Italian seasoning
½ stick melted butter
Salt and pepper
1 lb. spaghetti
Grated mozzarella
Grated Parmesan or Romano
Directions:
Heat oven to 350°.
Sautee garlic and onion in a large sauce pan. Add veggies and marinara. Set aside.
Boil ½ box spaghetti and drain. Return to pot and when slightly cooled, add butter, salt and pepper to taste and 1
beaten egg.
While spaghetti is boiling, in a bowl mix ricotta, cottage cheese, sour cream. Add beaten egg and Italian seasoning.
Place spaghetti in a 9X13 baking pan and dollop cheese mix on top to cover the spaghetti. Top off with the
veggies in the marinara sauce and bake 50 minutes.
Remove from oven and let set for 10 minutes. Cut into serving pieces and then sprinkle each with a mixture of
grated mozzarella with a touch of parmesan or Romano. Return to oven for 10 minutes. Then serve and enjoy!
After Lent, substitute the veggies for 1 lb. ground beef or turkey.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Sweet Potato and Parsnip Soup
Recipe from Gloria Jacobson
Ingredients:
1 tablespoon sunflower oil
1 large leek sliced
2 celery stalks chopped
4 cups diced sweet potatoes
1 1/2 cups diced parsnips
3 3/4 cups of vegetable stock
salt & pepper
Heat the oil in a large saucepan. Add the leek,
celery, sweet potatoes and parsnips and cook
slowly for about 5 minutes. stirring to prevent
browning or sticking to pan.
Stir in the vegetable stock and bring to a boil.
Lower the heat, cover and simmer for about
25 minutes, until the vegetables are tender, stir
occassionally. Season to taste. Remove the pan
from the heat to let the soup cool slightly.
Puree the soup in a blender or food processer until
smooth.
Put the soup back into the rinsed saucepan and
reheat slowly.
Serves 6
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Salmon Pie
Recipe from Louise LeDuc
Ingredients:
1 frozen pie crust (like Mrs. Smith’s deep dish 9” - set on the kitchen counter while preparing the mixture)
1 package of instant mashed potatoes (prepare as directed) or you can boil 3 potatoes and mash
1 can of salmon, 14 ¾ oz can, drain and remove skin and bones
1 medium onion – diced (approx. one cup)
3 – 5 cloves of garlic, minced (optional)
1 or 2 tbsp. of butter or olive oil
Salt and pepper to taste
Directions:
Sautee onion and garlic while you are preparing the mashed potatoes; add salmon to the onion mixture and stir
breaking up the salmon. Fold in the prepared mashed potatoes into the salmon mixture and put into the pie crust.
Place pie into a 350 degree preheated oven for about 45-55 minutes or until the crust is browned. Remove from
oven and let it set for about 10 minutes.
If you like, you can add a small can of peas or another vegetable to the salmon mixture before you place it into
the pie shell.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Moroccan Orange-Walnut Salad
Recipe from Kathryn Costa
Actual preparation time is about 30 minutes, but begin an hour or two
early, so the oranges have time to rest.
4-6 servings
Ingredients:
6 large oranges
1 Tbs. honey
1/2 tsp. cinnamon
1 lb. mixed fresh greens (spinach and romaine, combined are best)
1/2 cup thinly-sliced red onion
1 cup thinly-sliced radishes
1 cup toasted walnut halves (you can chop them if you prefer smaller
pieces)
3 Tbs. olive oil
salt and pepper
Directions:
1. At least one hour ahead: Peel and section the oranges: using a
serrated knife, cut off the polar ends of the peel, then slice the peel off
the sides. If the orange is a “ready-to-eat” navel type, it will section
easily by hand. If not, use that same serrated knife to cut sections by
going in one side of the membrane and out the other, release each
orange section and leaving behind its lining. Squeeze all excess juice
from the remaining membrane into the bowl of orange tidbits. Discard
the membrane. Pick out seeds, if necessary. Drizzle honey and sprinkle
cinnamon over the oranges-au-jus. When you are done drizzling and
sprinkling, cover the bowl, and let it stand at room temperature at least
one hour.
2. Clean the greens and swing or pat them dry. Combine them in a
large bowl with onions, radishes and nuts. Toss well.
3. Drizzle the olive oil over the salad; toss to distribute. Season to taste
with salt and freshly-ground black pepper.
4. Just before serving, add the oranges and all their liquid. Mix well.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Crustless Spinach Cheese Quiche
Recipe from Theresa Bradford
Ingredients:
Cooking spray
1 (10 ounce) package frozen chopped spinach
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1/2 cup grated Parmesan
1/4 cup unbleached all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups grated Cheddar
Directions:
Preheat the oven to 325 degrees. Spray an 8 by 8-inch baking dish with cooking spray.
Unwrap the spinach and put it, box and all, on a plate. Microwave and cook on high power for 4 minutes. Allow
it to cool and remove it from the box. Squeeze out all of the liquid out of the spinach and put it into a medium
bowl.
Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt, and pepper, in a medium bowl. Stir
together, or blend in food processor until the mixture is smooth, about 1 minute. Pour the mixture into the bowl
with the spinach. Add the Cheddar and blend with a spoon until well mixed. Pour the spinach mixture into the
baking dish and smooth out the top.
Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall
slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Farro (Wheat) Salad with Tomatoes and Herbs
Recipe from Pat Goneau
Ingredients:
Directions:
4 cups water
12 ounces of farro
2 tsp. salt
1 pound tomatoes chopped
½ sweet onion chopped
¼ cup diced chives
¼ cup chopped fresh parsley
1 large garlic clove diced
2 tbsp. balsamic vinegar
Fresh ground pepper to taste
¼ cup extra virgin olive oil
Rinse the grains then combine water, salt and farro in a medium saucepan.
Bring to boil over high heat. Reduce to medium-low and cover, and simmer
until the farro is tender (15-20 minutes). Drain well and then transfer to a
large bowl and cover. Add the tomatoes, onion, chives and parsley and toss
to combine. In a medium bowl, whisk together the garlic, vinegar, pepper
and olive oil. Add the vinaigrette to the salad and toss again. Serve at room
temperature.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Seafood Quiche
Recipe from Melanie English
Ingredients:
½ chopped onion
2 tablespoons of butter
3 eggs
¾ cup of light cream
¾ cup of milk
½ teaspoon of salt
¼ teaspoon of pepper
Dash of nutmeg
1 tablespoon of flour
Can of crab meat
Can of shrimp
1 ½ cups of shredded cheese
Premade pie shell
Directions:
Cook onion in butter until tender. Beat
together eggs, light cream, milk, salt &
pepper, nutmeg, and flour. Drain crab and
shrimp. Combine cooked onion, seafood, and
cheese into pie shell and pour the egg mixture
into the shell. If necessary, cover edge of
crust to prevent overbrowning. Bake in a
350 degree oven for 50 minutes or till a knife
inserted near the center comes out clean. Let
stand for 10 minutes before serving.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Garden Vegetable Soup
Recipe from Celia Heavisides
2 tbsps. olive oil
1 yellow onion, diced
2 ribs celery, sliced into ¼ inch pieces
3 carrots, peeled, cut into ½ inch pieces
2 cloves garlic, finely minced
6 cups vegetable broth
¼ tsp. dried thyme
¼ tsp. dried basil
2 cups cubed zucchini
1 cup corn kernels
1 can (15 oz.) navy beans, drained, rinsed
1 cup cherry tomato halves
1 large handful baby spinach leaves
¼ cup chopped fresh Italian parsley leaves
Salt and fresh ground black pepper to taste
Directions:
Heat the olive oil in a soup pot over medium-low heat. Add the onions, celery, carrots, and garlic, and a big
pinch of salt. Cook, stirring occasionally, until they begin to soften, about 10 minutes.
Add the broth, thyme, and basil; turn up heat to high, and bring to a simmer. Turn down to medium-low and
cook for 10 minutes. Add the zucchini, corn, and navy beans. Cover and simmer for 15 minutes, or until the
vegetables are tender.
Add the tomatoes, spinach, and parsley. As soon as the spinach wilts, turn off the heat. Season with salt and
fresh ground black pepper to taste.
Serve immediately.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
A quick and easy meal includes a freshly tossed salad with pita chips and hummus on the side.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Broiled Haddock
Recipe from Bishop McCormack
Broiled Haddock: basted with butter, drizzled with lemon juice, broiled on top shelf for 7 minutes, topped with
crushed Ritz crackers, butter poured over the crackers, broil for one minute and serve with spinach and baked
sweet potato.
Baked Fish:
1 lb. white fish (sole, haddock, cod)
8-10 crushed Ritz crackers
1/4 stick butter, melted
Pinch parsley, pepper & salt to taste
Sprinkle Parmesan cheese
Put fish in greased baking dish. Sprinkle with buttered crumbs and seasonings. Bake at 375 degrees until fish
flakes, about 20 minutes. Serves 4.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Pasta Salad with Shrimp
Recipe from Jo-Ann Ellison
Ingredients:
1 box of bow tie pasta or pasta of choice (cooked per directions)
1 -1/2 cups frozen peas or vegetable of choice (cooked in microwave for 2 minutes)
1 cup chopped celery
Onion and celery salt (to taste)
Mayonnaise and ranch dressing to taste
2 cans small shrimp
Directions:
Mix all ingredients.
Add 2 cans small shrimp.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Cold Vegetable Pizza
Recipe from Melanie English
Ingredients:
2 packages of crescent rolls
2 (8 oz.) packages of cream cheese
2 tablespoons of mayonnaise
2 cloves of fresh garlic (put through press)
Chopped vegetables (We recommend: shredded carrots, chopped zucchini, sliced red and green peppers, and
radishes.)
Directions:
Open rolls and press dough onto a large cookie sheet. Bake until golden brown. Cool thoroughly.
Beat cream cheese, mayonnaise, and pressed garlic together.
When you are ready to serve spread cheese mixture on baked crust then top with vegetables of choice. Cut into
squares.
Makes a great appetizer for a large crowd.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Mixed Fresh Fruit
Mixed fresh fruit was provided for our staff
Lenten luncheon by Sr. Mary Elizabeth
Whalen, SNDdeN
Sr. Mary’s fruit salad included:
Honeydew melon
Cantaloupe
Apples
Kiwi
Pineapple
Peaches
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Creamy Tomato Basil
Soup
Recipe from Brenda Donroe
Ingredients:
2 cans (28 oz. each) crushed
tomatoes
1 can (14.5 oz.) vegetable broth
18-20 fresh basil leaves, minced
1 tsp. sugar
1 c. heavy whipping cream
½ c. butter or margarine
Directions:
In saucepan, bring tomatoes and
broth to a boil. Reduce heat;
cover and simmer for 10 minutes.
Add basil and sugar. Reduce heat
to low; stir in cream and butter.
Heat until butter is melted.
Serves 9.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Quiche
Recipe from Annette Desmond
Ingredients:
1 pie shell
2 c. filling (of your choice: mushrooms, broccoli, tomato, peppers, etc.)
1 c. shredded cheese
1/3 c. minced onion
4 eggs
2 c. light cream
Directions:
Preheat oven to 425º. Sprinkle filling, cheese and onion into shell. Beat eggs. Pour cream into eggs, then pour
into shell. Bake for 15 minutes at 425º, then reduce heat to 300º for 35 – 45 minutes or until knife comes out
clean 1” from edge.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Loaded Baked Potato Chowder
Recipe from Mary Ellen D'Intino
Ingredients:
3 baking potatoes
3 1/2 cups milk, divided
4 oz cream cheese, softened
2 tbsp butter
2-3 green onions with tops (1/4 cup sliced)
4 oz sharp cheddar cheese, grated
1 1/2 tsp salt
1/2 tsp coarsely ground black pepper
Optional toppings such as chopped cooked bacon, sour
cream or steamed broccoli florets
Directions:
Slice potatoes in half lengthwise and place in deep covered
baking dish. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on high 11 minutes. Remove baking dish
from microwave. Move center potatoes to ends of dish and
outer potatoes to center. Cover; microwave on high 8-11
minutes or until potatoes are easily pierced with a fork.
Remove dish from microwave. Coarsely mash potatoes.
Meanwhile, whisk cream cheese until smooth in a bowl.
Slowly add remaining 3 cups of milk, whisking until
smooth. Add cream cheese mixture and butter to baking
dish. Microwave, covered, on high 3-5 minutes or until
mixture is hot. Slice green onions.
Carefully remove baking dish from microwave. Grate cheddar cheese over chowder; add green onions, salt and black
pepper and mix until cheese is melted. Serve with toppings,
if desired.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Greek Pasta Salad
Recipe from Celia Heavisides
Ingredients:
1 pound medium-size shell or other short pasta (4 cups)
Salt
2/3 cup olive oil
2 tablespoons fresh lemon juice (1 lemon)
2 small cloves garlic, crushed in a garlic press
1 teaspoon dried oregano
Freshly ground black pepper
2 cups cherry or grape tomatoes, cut in half
1 1/2 cups chopped cucumber (2 medium-size or 1 large
cucumber)
1 cup chopped red onion (1 medium-size onion)
1 cup (4 ounces) crumbled feta cheese
1/2 cup chopped pitted kalamata olives
1/4 cup chopped fresh mint or parsley
Directions:
Cook the pasta, uncovered, according to the package
directions until just done, 8 to 9 minutes.
Meanwhile, place the olive oil, lemon juice, garlic, and
oregano in a large mixing bowl and whisk to combine.
Season with salt and black pepper to taste. Set the salad
dressing aside.
Drain the pasta well, shaking it to remove the excess
water. Transfer the pasta to the large mixing bowl with
the dressing. Stir to coat and let the pasta come to room
temperature, about 20 minutes.
When the pasta is cool, fold in the tomatoes, cucumbers,
onion, feta cheese, olives, and mint or parsley. Stir to
combine well. Taste for seasoning, adding more salt and/
or black pepper if needed. Transfer the salad to a serving
bowl and refrigerate the salad until serving time.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Cannellini/Tomato Salad
Recipe from Grace Cavallo
Ingredients:
1 large can of white beans (Cannellini) drained
4 plum tomatoes
2 cloves garlic (finely minced)
1 shallot (minced)
1/4 red onion (minced)
Handful cilantro (fresh minced finely)
2 tablespoons capers (optional)
Black olives (optional)
Pepper, olive oil to season
Directions:
Prepare tomatoes by slicing in half and discarding all seeds. Cut into small pieces. Mince garlic, shallot, red
onion, cilantro and toss with some olive oil. Place beans and tomatoes in large serving bowl, add above minced
spices.Add pepper/olive oil, stir!!
Refrigerate minimum 4 hours (best overnight).
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Stuffed Shells
Meal suggestion from David Gabert
Ingredients:
1 box jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms
Directions:
Preheat oven to 350º.
Bring a large pot of lightly salted water to a boil. Add pasta
and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix eggs, ricotta, half the mozzarella, half
the parmesan, parsley, salt and pepper until well combined.
Stuff cooked shells with ricotta mixture and place in a 9x13
inch baking dish.
In a medium bowl, stir together pasta sauce, mushrooms and
reserved mozzarella and parmesan. Pour over stuffed shells.
Bake in preheated oven 45 to 60 minutes, until edges are
bubbly and shells are slightly set.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Multi-Bean Salad
Recipe from Kathryn Costa
Serves 6-8
Make this one whole day ahead of time.
This recipe calls for 5 cups of cooked beans. Any kind of
beans will do, but it is extra nice if you use several different kinds. Steamed whole green beans are delightful.
The marinade:
½ cup vinegar (cider or wine)
¾ cup mixed olive and safflower oils
½ - 1 tsp. salt
Lots of fresh black pepper
A few dashes of marjoram or oregano
½ tsp. basil
3 clove crushed garlic
1 Tbs dry red wine
Rind and juice from ½ a large lemon
Pour marinade over these and gently mix.
5 cups of cooked beans
½ cup chopped scallions
½ cup finely minced red onion
Freshly chopped parsley
Options for garnishes:
Grated cheese
Tomatoes
Olives
Eggs
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Zucchini Squares
Recipe from Theresa Bradford
Ingredients:
3 cups thinly sliced unpeeled zuchinni
1/2 c. Bisquick
2 T. parsley
1/2 t. salt
Dash pepper
4 eggs, slightly beaten
1/2 c. grated parmesan
1/2 c. finely chopped onion
1/2 t. seasoned salt
1 clove garlic, chopped fine
1/2 c. vegetable oil
Directions:
Heat oven to 350 degrees. Grease 13x9" pan. Mix all
ingredients. Spread in pan. Bake until golden brown,
about 25 minutes. Cut into 2 by 1" pieces.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Roasted Vegetable Lasagne
Recipe from Mary Ellen Mahon
Ingredients:
1 each eggplant, red onion, red bell pepper cut into ½ inch pieces
1/4 teaspoon salt and pepper
Nonstick cooking spray
4 cups Marinara sauce
1 pkg (8 oz) no-boil lasagne noodles
1 container (15oz) fat-free ricotta cheese
1 cup shredded part-skim mozzarella cheese
Directions:
Heat oven to 425 degrees.
Have 13 x 9 inch baking pan ready.
Mix vegetables, salt and pepper in roasting pan. Coat vegetables
with cooking spray. Bake 35 minutes stirring twice, or until tender. Remove pan from oven. Reduce temperature to 350 degrees.
Spread 3/4 cup sauce in baking pan.
Cover with 3 noodles, being careful they don’t touch edges of
pan or overlap.
Cover noodles with 2/3 cup ricotta cheese, 1 cup roasted vegetables, 3/4 cup sauce, 1/4 cup mozzarella cheese.
Repeat layers twice. Cover with remaining sauce and mozzarella
cheese.
Cover with foil and bake 50 minutes if baking right away or
refrigerated.
If frozen (no need to thaw) bake at 350 degrees for 1 ½ to 1 ¾
hours or until hot.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Tomato and Potato Salad
Ingredients:
1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper
Directions:
Add the potatoes to a medium saucepan with enough cold
water to cover by at least 2 inches. Set the saucepan over
medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes.
Drain the potatoes in a colander and allow them to dry for
5 minutes.
In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss
gently until all the ingredients are coated and season with
salt and pepper, to taste. Refrigerate for 1 hour and gently
toss again before serving.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
North African Couscous Paella
Recipe from Kevin Donovan
Ingredients:
2 T. vegetable oil
1/2 cup chopped red bell pepper
4 scallions, chopped (about 1/2 cup)
2 cloves garlic, minced or pressed
1 t. ground coriander
1/2 t. turmeric
pinch of cayenne
2 cups hot vegetable stock or hot water
1/2 lb. shelled shrimp (or tofu)
1 cup fresh or frozen peas
1 cup couscous
1 T. butter or margarine
salt and pepper to taste
coarsely chopped toasted almonds
chopped fresh parsley
lemon wedges
Directions:
Heat oil in a 2 qt. saucepan. Add the peppers, scallions,
garlic, coriander, turmeric and cayenne. Saute over
medium heat for 3 to 4 minutes, stirring occasionally.
Stir in the stock or water. Add the shrimp and cook for
another 3 to 4 minutes, until the shrimp is pink. Stir in
the peas and cook for another minute. Mix in the couscous and butter or margarine. Cover, remove from heat
and let stand for 5 minutes.
Uncover the pan, and using a fork, fluff up the couscous and break up any lumps. Add salt and pepper to
taste.
Serve on a platter, topped with toasted almonds, parsley and lemon wedges. Serves 2.
LentenPotluck
Meatless Meal Recipes from the Diocese of Manchester Staff
www.catholicnh.org
Broiled Tilapia with Thai Coconut-Curry Sauce
Recipe from Kathryn Costa
Tilapias's mild flavor allows the bold flavors of the coconut and curry to shine. Serve this dish with rice, which
will absorb the brothy sauce.
Yield: 4 servings (serving size: 1 fillet, 1/2 cup sauce, 3/4 cup rice, and 1 lime wedge)
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add
pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce,
sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime
wedges.