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Old 08-28-2004, 10:42 AM
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Dormition of the Theotokos

Today (August 15/28) is the Feast of the Dormition (falling asleep in the Lord) of the Theotokos (Birth-Giver of God, Virgin Mary). Today ends the 2 weeks of strict fasting in preparation for this feast. We have abstained from meat, fish, milk and milk products, eggs, wine and olive oil during this time. And we now celebrate by resuming a diet that includes all the things we abstained from.

During this fast, we also celebrated the Transfiguration of the Lord on Mt. Sinai on August 6/19. Prior to that we did not eat many vegetables or fruits, but on that day we brought fruits to Church to be blessed ("first-fruits").

So tonight my dh and I will have a steak! The first meat in 2 weeks.
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Old 05-31-2006, 07:17 AM
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European Georgia is a very Orthodox country. This is a wonderful recipe with a very traditional Georgian flavor. You can find tamarind paste at most Whole Foods type stores. Georgians use walnuts in many of their dishes. They add a decidedly different but nice flavor.

Khalia (georgian spicy beef stew) Ingredients:1 1/2 lb beef chuck boneless cubed 1/2"
3 tb olive oil
3/4 c beef stock
3 ea onions, chopped fine
2 ts tamarind concentrate
2 1/2 tb tomato paste
1/2 ts paprika hungarian hot
1/4 ts fenugreek ground
3/4 ts coriander seeds, crushed
1 ts tarragon, dried
salt
1 1/2 ts black pepper freshly ground
3 ea garlic cloves minced fine
3 tb cilantro leaves chopped
1/4 c walnut pieces finely chopped
1 tb sugar or honey


Directions:Heat the oil over med-high heat in a large cast iron skillet. Add the beef, onions, and garlic and cook while stirring for 12-15 minutes. Combine the hot beef stock, with the tomato paste and the tamarind concentrate in a bowl and alow to stand until all of the tamarinf concentrate is disolved, approx. 8-10 minutes. Add this mixture to the beef as well as all of the other ingredients, reduce heat to low, cover and simmer for 1 1/2 hours. Be sure to stir occassionaly. Add stock as needed if the liquid reduces too much. Add the sugar and walnuts and simmer for 15 more minutes.

Cheerio!
Elizabeth
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Old 06-02-2006, 01:20 AM
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As I mentioned in a previous post, Georgians use walnuts a LOT in their cuisine! This is just delicious!


Pkhali
Spinach with Walnut and Garlic Sauce

2 pounds fresh spinach


Walnut Sauce and Garnish:

3/4 cup ground walnuts
4 cloves garlic, minced
1 small onion, minced
3 tablespoons finely chopped fresh cilantro
1/2 teaspoon crushed coriander seeds or 1/4 teaspoon ground coriander
Pinch of cayenne pepper
1/4 teaspoon ground fenugreek
1/2 tablespoons tarragon vinegar
3 tablespoons water
Salt, to taste
Pomegranate seeds or walnut pieces for garnish


1. Rinse the spinach thoroughly and discard the stems. Cook in salted water until tender, about 5 minutes.
2. Drain the spinach and cool until manageable. Squeeze out as much liquid as possible.
3. Chop the spinach as fine as you can, or mince in a food processor, being careful not to overpuree. (The Georgians insist that it is best to put it through an old-fashioned meat grinder.)
4. To make the sauce, mix the ground walnuts with the garlic, onion, cilantro, coriander seeds, cayenne, fenugreek, vinegar, and water in a bowl.
5. Add this mixture to the spinach and stir until thoroughly blended and smooth. Season with salt. Cover and refrigerate for 6 to 8 hours.
6. To serve, spread the pkhali on a plate and smooth the top with a spatula. With a knife, make a pattern of diamonds in the top and sprinkle with pomegranate seeds, if available, or with walnut pieces.
Serves 4 to 6
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Old 06-25-2006, 12:18 PM
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Greek Christmas Recipes - I

Christmas is the most important feast of Christianity after Easter. Throughout the centuries Christmas also has been linked closely to traditional Greek cooking.

So, I'm posting some Greek Christmas recipes here. I'll start with some Cookie Recipes:

Small almond cakes - (Kourabiethes)

Ingredients:
1lb 9oz butter (5 sticks plus 1 Tbs)
1 1/4 cups olive oil
1/2 cup sugar
3 yolks and 1 egg white
1 teaspoon baking soda
3 tbsp cognac
1 tbsp cinnamon powder
1lb 9oz blanched and ground almonds
10 cups (or less) flour
4 cups of icing sugar (caster sugar) in a bowl for coating. (can use 10X sugar)

Procedure:
* Line cookie sheets with parchment paper and set aside.
* Preheat oven to 350deg F.
* Using a large bowl, cream the butter and the oil with the sugar until fluffy.
* Beat eggs, and stir into the creamed mixture. Mix soda with cognac, and stir into the mixture along with the cinnamon and the ground almonds.
* Add the flour to the mixture very gradually, and knead thoroughly until it becomes a dough ball.
* Form balls the size of a walnut from the dough.
* Arrange about an inche apart on the cookie sheets and bake 15 - 20 mins.
* Remove from oven and cool slightly. Cover really *thickly* with 10X sugar.

= = = = =
Baklava

Ingredients:
Filling
1 pound walnuts, coarsely chopped
1/4 c sugar
1 teaspoon cinnamon

Pastry
1 pound. phyllo pastry (available in freezer section of grocery)
6 Tbs unsalted butter, melted

Syrup
8 oz caster sugar
1 1/4 c water
2 cinnamon sticks
2 teaspoons lemon juice
some lemon peel
2 tablespoons honey

Procedure:
* Generously butter a rectangular baking dish. Set aside. Preheat oven to 375 deg F.
* Mix all filling ingredients together in a bowl.
* With a very sharp knife, cut phyllo pastry a little longer than the inside length of the baking dish.
* Line the entire dish with 5 layers of phyllo, brushing each layer with melted butter before placing in dish. Sprinkle the 5th layer with a thin coating of filling all over the surface. Add 3 more layers of phyllo, generously brushing each layer with butter. Sprinkle a thin coating of filling and place 2 more sheets of buttered phyllo on top. Sprinkle on all the remaining filling, spreading it evenly, and cover with 7-8 more layers of phyllo, again brushing each layer generously with butter.
* Fold any excess pastry on either of the sides over the filling and brush it with butter. Brush the top layer generously with butter in order for it to become crisp and golden when baking. Trim excess pastry with a small sharp knife. It will shrink, so keep that in mind. Cut the top layers of phyllo carefully, either diagonally into diamond shapes or straight, which will result in square or elongated pieces. Be careful to not cut all the way down to the base, but only the top layers. This is done in order to make cutting and lifting the pieces out, once it is cooked, much easier and efficient. Sprinkle drops of water all over the surface and cook in preheated oven for about 15 minutes; lower the heat to 350 deg Fand bake for 20 more minutes.
* While the phyllo is cooking, prepare the syrup. Place the sugar, water, cinnamon sticks, lemon juice and lemon peel in a saucepan and stir to dissolve the sugar. Simmer for 6-8 minutes, add the honey and simmer for 5 more minutes until it thickens. After the baklava cools, pour the hot (but not boiling) syrup (through a strainer) slowly all over the top. Let the baklava stand and absorb the syrup.
* When serving, cut the pieces rest of the way through. Use a small spatula to remove from pan as needed. Leave unused baklava pieces in the dish so it will continue to absorb any remaining liquid syrup.

Cheerio!
Elizabeth
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Old 01-19-2007, 06:29 AM
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Tuna Loin for Theophany Falling on a Friday

Today is the Old Calendar Feast of the Theophany. In the Western Churches it is called "Epiphany" and is the "12th" day. On the New Calendar, it is celebrated on Jan 6th. As the Old Calendar is 13 days later, today, Jan 19, is Jan 6th!

The Theophany of the Lord in the Eastern Churches is the celebration of His Baptism in Jordan by St. John the forerunner and Baptist.

The Feast of the Holy Theophany (Epiphany) of our Lord God and Savior Jesus Christ is celebrated each year on January 6. The Feast commemorates the Baptism of Christ and the divine revelation of the Holy Trinity. At the Baptism of Christ, all three Persons of the Holy Trinity—Father, Son, and Holy Spirit—were made manifest. Thus, the name of the Feast is Epiphany, meaning manifestation, or Theophany, meaning manifestation of God.

Christ’s baptism in the Jordan was “theophany,” a manifestation of God to the world, because it was the beginning of our Lord’s public ministry. It was also a “theophany” in that the world was granted a revelation of the Holy Trinity. All three Persons were made manifest together: the Father testified from on high to the divine Sonship of Jesus; the Son received His Father’s testimony; and the Spirit was seen in the form of a dove, descending from the Father and resting upon the Son.
The theme of “manifestation” or “revelation” is also expressed in Scripture with the symbolism of light. In the hymn of the Feast we sing, “Christ has appeared and enlightened the world.” Thus, January 6 is also known as the Feast of Lights. The Church celebrates on this day the illumination of the world by the light of Christ.

The Orthodox Celebration of the Feast of Epiphany
The celebration of this Feast of our Lord begins on January 5, a day known as the Forefeast of Theophany. Depending on the day of the week, this could be an evening service with Vespers followed by the Liturgy of Saint Basil or a morning service with Matins and the Liturgy of Saint John Chrysostom. Following the service on January 5, the service of the Blessing of the Waters is conducted. Prior to the evening or morning service the Royal Hours with the Typika are said.
On January 6, the day of the Feast, the Divine Liturgy of Saint John Chrysostom is conducted preceded by Matins and followed by the second Blessing of the Waters.
The Blessing of the Waters is conducted in the church; however in many places throughout the world services are conducted near open bodies of water. As a sign of blessing as Christ blessed the Jordan, holy water is poured into the body of water. An associated tradition has been the tossing of a cross into the water to be retrieved by divers.
The holy water from the church is given to the faithful to consume and to use in blessing their homes. In the weeks following the Feast, clergy visit the homes of parishioners and conduct a service of blessing using the holy water that was blessed on the Feast of Theophany.

In the period of time between the Great Blessing of Water at Theophany and the beginning of the Pre-Lenten season on the Sunday of Zachaias, the priest visits the home of each member of the parish and blesses the home with Holy Water. There is a prayer service, and the priest then goes through the home, sprinkling each room with Holy Water.

Among the Orthodox, there are few real "divisions" in the year. One prefeast blends into a feast and then blends into the prefeast of another feast. So the blessing of homes is, in a way, a cleansing that once again prepares us for another prefestal season of preparation - Great Lent.

Thre are no "special foods" for Theophany that I'm aware of. But it is a major feast day, so when it falls on a Friday, fish, wine and olive oil are permitted. So here is a wonderful recipe for a Tuna Loin. My DH adapted it from an Alton Brown recipe:

Chimney Tuna Loin

1/2 cup dark soy sauce
1/2 cup honey
1/4 cup dry wasabi powder
2 lbs tuna loin, cut into 2 pieces
1/2 cup sesame seeds
2 Tbs peanut oil

1 In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.
2 On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.
3 Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. (In lieu of a chimney, you can saute in a hot skillet with a little olive oil in it. Sear for about 1-2 minutes per side depending on how "done" you prefer it. Then follow the rest of the directions.) Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.

Comments: You can substitute Panko (Japanese bread crumbs) for the sesame seeds if desired. They work just fine!

Servings: 4
Preparation time: 10 minutes
Cooking time: 3 minutes
Recipe Source Author: Alton Brown
Source: Good Eats: Tuna: The Other Red Meat

Fish is a frequent dish in most Orthodox households. Many cultures use dried fish. I hope you will enjoy this recipe. Fresh ocean fish is an excellent source of Omega-3 oils which help to lower cholesterol.

Enjoy!
Cheerio!
Elizabeth

*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*
When Thou, O Lord, wast baptized in the Jordan, the worship of the Trinity was made manifest. For the voice of the Father gave witness to Thee, calling Thee His Beloved Son; and the Spirit, in the form of a dove, confirmed the truthfullness of His words. Glory to Thee, O Christ our God, Glory to Thee who hast appeared and enlightened the world.
Troparion of the Theophany
*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*

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Old 02-12-2007, 03:01 PM
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Recipes for Cheesefare Week!

The last week before the beginning of Great Lent (AKA the Great Fast) we abstain from meat. However, dairy products, eggs, olive oil, wine and fish are included.

Among the Russian traditions, the Sunday of Cheesefare (coming up - the last day before Orthodox Lent begins) is called "Maslenitza," (or Maslenitsa) which means "Butter Festival." We eat up all the fish, dairy products, eggs, etc before Pure Monday - one of the strictest of the fasting days.

The Russians are renowned for making blini and having a wonderful feast of dairy products, cheese, eggs and fish on this day. So I thought I'd put a typical menu and some recipes here for those who might be interested.

Menu for Maslenitza:
Bliny - lots of them!!
melted sweet butter
sour cream
cheeses of choice
smoked fish
grated hardboiled eggs
caviar
chopped spring onions
Cool Raspberry Soup
Cheesefare Pasta w/ Spinach

I've been known to make my grandmother's EggNog, and Charlotte Russe for Cheesefare, but that isn't "traditional" Russian. Of course, the Cheesefare Pasta isn't very "traditional" either.

Anyway, here go the recipes:

Cool Raspberry Soup
20 oz. frozen raspberries, thawed
1 1/4 cups water
1/4 cup white wine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1 1/2 teaspoons cinnamon
3 whole cloves
1 tablespoon lemon juice
1 carton raspberry yogurt
1/2 cup sour cream

In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon, and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. (I strain several times to remove the seeds.) Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. Yield: 4-6 servings (but probably only when served with other dishes at a shower, which was what it was originally featured in a magazine for. I think it pretty much serves 2 or 3, with a little left over.)

= = = = =

Blini

5 1/2 cups flour (just plain old multi-purpose works fine)
2 1/2 cups water
1 package yeast
1 Tbsp sugar
2 1/4 cups milk
3 eggs, separated
1/4 lbs sweet butter, melted

Dissolve yeast in 1/2 cup of warm water. Add 4 cups flour, 2 1/2 cups water and sugar. Mix well, cover, and let rise in a warm place.

(You may wish to substitute Buckwheat flour for some or all the all purpose flour. **Very** traditional!)

When risen, add 1 cup flour, mix well, and let rise.

Bring milk to a boil, and add to the flour mixture VERY slowly (quite literally drop by drop at first), stirring constantly until smooth. Add egg yolks, butter, and 1/2 cup of flour. Mix well, cover and let rise again.

As soon as it has started to rise, fold in stiffly beaten egg whites.

Wait 1/2 hour and start baking!

Using a cast iron skillet (works best), brush melted butter on pan until covered and bubbly. Ladle batter into skillet, and rotate so the bottom is covered. Let bake over medium heat until the bubbles on top are popped and the batter is dry. Flip and bake other side.

Keep baked blini in a covered dish over hot water.
--------------------------

This is a fool-proof recipe as long as you follow it to the letter.

= = = = =

Once the blini are made, you simply serve them along with any or all of the following toppers:

Blini Toppers

"Traditional" toppers are (any or all):

Melted butter (sweet)
Sour cream
Smoked salmon (the saltier the better)
Pickled herring
Chopped scallions
Chopped hard-boiled egg
Raspberry Jam
Caviar - of several varieties, and again the saltier the better (In my humble opinion, shelling out vast quantities for, say, beluga caviar, is silly... Although it goes well alone on a blin, or with sour cream, or on black bread with butter, it is much too bland when mixed with the other stuff)
Syrup
Honey

Take a blin, spread with melted butter, spread with sour cream, add whatever other topper you wish. Now fold in 1/2 and then fold again. Pick up in fingers and eat!! Yummmmm!
= = = = =

NOTE: Should there be any blini left over, they may be used to make blinchiki: Spread the cooked blini with any desired filling (cottage cheese, creamed mushrooms, jam, etc) and fold the pancake around the filling like an envelope. Fry in butter until browned on all sides.

= = = = =

Cheese Fare Week Pasta

2 lbs matching pasta, chef's choice
1 package frozen chopped spinach

1 8 oz. package cream cheese
2 Tbsp. butter
Parmasean Cheese to taste
green onions, finely chopped (yes, you can chop the top of an onion that
sprouted)

Boil and drain the pasta.
In the microwave, remove the wrapping from the frozen spinach and cook the
whole box, on a paper plate, for five minutes.
Meanwhile, tbe in bottom of the pot the pasta was cooked in, melt the cream
cheese.
Return the pasta to the pot full of melting cream cheese.
Start stirring.
Stir in the butter.
Stir in the spinach.
Stir in the green onion to taste.
Sprinkle in as much parmesean cheese as you like.
Serve in bowls.

Serves 4-8.

= = = = =

For a more non-traditional, but "legal" Maslenitsa, you may want to serve Nigiri sushi, a baked whole salmon, Tuna chimney rolls, or other favorite fish.

As we live in the south and there are many converts, we often refer to ourselves as "Redneck Orthodox" and have been known to serve catfish and hushpuppies on Maslenitsa!!

In Russia, you will often see Cheesefare Week celebrated in this way:

Monday.People start making “baked suns”, or blyni (Russian pancakes). Most often, the all-knowing mother in law was leading the process of cooking. She would use only her own, personal “equipment”: a trivet, a frying pan and a special vat for the dough. Her daughter, in turn, had nothing else to do but to watch her mother's craftsmanship.
On Tuesday, people usually visit their friends and host parties at their homes. Young men are scouting their future wives and ladies search for their future husbands.
Wednesday is a real feast.
The next day (Thursday), everyone would go outside and participate in fistfights. In ancient times, even women participated in those fights. Interestingly, broken jaws, broken ribs arms and fingers were all regarded as a goof omen.
Friday. This day is often called “an evening with a mother in law”. Respectful sons in law would visit their mothers in law on this day and enjoy a delicious meal in each other's company.
Saturday is a women's day! Girlfriends gather together to discuss their problems, men…while eating delicious bliny.
The next day, Sunday, is called “Farewell” or “Forgivness Sunday”. Once again, everyone gathers for an unforgettable sleigh ride. Afterwards, people prepare a scarecrow and burn it. It is immensely important to ask your relatives, friends, loved ones for forgiveness on this day.
The next Monday is considered to be “Clean Monday”. It signifies the official beginning of Lent

Cheerio!
Elizabeth

Picture: A child in Vladisvostok enjoying Blini!
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Old 02-14-2007, 03:34 PM
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More Cheesefare Recipes!

Macaroni and Cheese is always a good dish for Cheesefare Week. To "jazz" it up, though, I often will line the bottom of the casserole dish with about 1/3" slices of Philadelphia Cream Cheese, then layer macaroni and cheddar slices about 3 times over the cream cheese. Bake at 350deg until the cheddar on top bubbles and gets just a bit crusty.

Another dish that will "work" is any pasta with Alfredo Sauce.

Noodles Romanof is another alternative. I usually add some mixed veggies and tuna to it to make a one-dish meal.

I've discovered a wonderful brand of canned tuna - full flavored - packed in olive oil. Of course, I drain it well, but the olive oil is good for you, and oil gives the tuna a much better flavor. I'm not sure if I'm allowed to post brand names here, so if you are interested, PM me!

Egg Salad is a staple with us during Cheesefare. Here is my recipe:

4 hard-boiled eggs, peeled, sliced and diced
2 stalks celery, very finely diced
1/4 onion, very finely diced
seasoned salt (can use saltless seasoning) to taste
seasoned pepper (can use saltless pepper) to taste
2 Tbs spicy brown mustard
1/4 - 1/2 c mayonnaise (or more - depends on how mushy you like it)

Dice eggs into bowl, add diced celery and onion. Sprinkle with seasoned salt and seasoned pepper. Add mustard and mayo. Stir well.

We use this to stuff tomatoes, stuff large zucchini, as a spread for toast or crackers and, of course, as a sandwich filling.

Devilled Eggs are another wonderful Cheesefare week dish.
6 hard-boiled eggs, halved with yolks scooped out
1-2 tsp spicy mustard
seasoned salt and seasoned pepper to taste
onion powder, to taste
garlic powder, to taste
sweet paprika
"enough" mayonnaise

Breakup the yolks in a bowl with a fork. When thoroughly broken into bits smaller than little peas, add the salt, pepper, onion powder, and garlic powder. Mix thoroughly and taste for adequate seasoning. Add mayonnaise and mix. Consistency should be slightly thinner than paste.
Carefully spoon some of the yolk mixture into the hollow of each egg white half. Smooth it over the flat surface of the egg white. Place finished eggs on a plate and sprinkle lightly with paprika.
Chill for 2-4 hours and serve.

Enjoy.

Cheerio!
Elizabeth

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*
~*~ I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. ~*~
~*~ Agatha Christie ~*~
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ *~*
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Old 03-04-2010, 11:21 AM
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Arrow Lent 2010

Well, it's been a looooooong time since I last posted.

I know some of you are wondering what on earth we eat during Great Lent, when we cannot have animal products (meat, milk, butter, cheese, eggs, fish). Well, there are lots of vegetables, grains, and beans that are available!

An example is what we had the other day:

Rice, Lentils and Tomatoes

2 cups cooked Royal Blend Rice (white rice, wild rice, red rice)
1 can Progresso Lentil soup (totally legal and very tasty - if it's Lent we have lentils! LOL)
1 can (14 1/2 oz) Hunts diced tomatoes, chilled

Cook lentil soup down by about 1/3 - 1/2
Put 1/4 of the hot rice in each of two bowls
Put 1/4 of the soup over each bowl of rice
Put 1/4 of the chilled diced tomatoes over each.

This is a very hearty and filling lunch, and there is enough for lunch the next day.

Spaghetti and Beans

2 servings of cooked spaghetti (or other pasta of choice)
1 14 1/2 oz can of crowder peas (or legumes of choice)
1 14 1/2 oz can diced tomatoes (or tomato sauce)

Warm peas or beans up in a thick-bottom pan. If watery, cook down by about 1/3 to 1/2 or until the liquid is thickened.

Serve peas over the spaghetti. Add diced tomatoes or a little tomato sauce over the peas if desired. You will have enough of the peas and tomatoes for another meal the next day or day after.

As you can see, we use a lot of tomatoes - because they are such a nice, tangy addition to the plain foods of Great Lent.

We don't use many herbs and spices during Great Lent - the whole purpose is to make us hungry for God. We just didn't "get" it until about half-way through our first Orthodox Lent. Then, hungry from fasting since breakfast, we went to a mid-week Presanctified Liturgy - about 6pm it starts and isn't over until about 7:30 or 7:45pm. We were doing the pre-communion chants, when Father poured hot water over the wine, and the scent pervaded the Church! We salivated - and were truly ready for Holy Communion about 30 minutes later! Afterward, we were not as hungry as we anticipated being - because we had received the Body and Blood of Christ into our bodies, and we were, however briefly, filled with Him. We had some Lenten bread and lentil soup while Father gave a homily about Great Lent. But it was at that moment that we truly understood - as far as we were capable of doing so - that fasting wasn't just some legalistic requirement of the Church. We understood that Orthodoxy is a very *Practical* way of life. Fasting puts us more in touch with the spiritual world. Every religion has fasting - whether it is practiced by many or not - with the experience over ages that fasting will make you more aware of the spiritual world. We have to take care, however, to increase our prayer life and to receive the Holy Gifts more frequently during Fasts - because we are not only aware of the goodness of the spiritual world, but the evil, also. And are more susceptible to temptations and spiritual attacks. So we fast, carefully, and try to be aware of the need to fight off spiritual attacks from the Evil One.

Some days we just have various kinds of bread - with or without margarine, with or without cinnamon-sugar, toasted or not - with some water. I used to make bread using pureed pinto beans for the liquid. It really rose! And together with the wheat flour, made a complete protein. So eating bread and water was not exactly as "fasting" as some people do. Monks often literally eat only one small meal a day! For the full 56 days of the Fast.

So, plain, vegan foods are the rule.

Some shellfish are allowed, so for supper we tend ot have shrimp or scallops, in small amounts, with rice or pasta. The Ol' Curmudgeon is doing a good bit of the cooking these days, and he doesn't "do" fasting meals very well. He does like to make various shrimp and scallop dishes, so we tend to eat fairly "luxurious" dinners.

I hope to post more in another week or two.
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Old 10-20-2011, 09:39 AM
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Roast in a Crimean Way

Roast in a Crimean Way
Source: Roast in a Crimean way at Russian Foods .com

Description
Roast is a traditional dish of Slavic people. Meat, in a crockery or cast-iron pot, baked in the oven with favorite vegetables, will agitate your senses. Here is the portion for one pot.

Ingredients
150 g lamb.
50 g apple.
20 g onion.
10 g tomato paste.
20 g butter.
200 g potato.
20 g raisins.
5 g flour.
100 g sour cream.
30 g red wine.
Dough
100 g flour.
1 ea egg.
30 g water.

Method
Preheat oven to 350deg.
Make dough from flour, egg and water and roll out a round.

Slice lamb and braise on high heat.Make sauce from sour cream and flour and pour over lamb, stew for 10 minutes.

Slice an apple finely and put on the bottom of the pot, top with potato slices, chopped onion and pour in sauce and lamb. Then add well washed raisins, wine and cover the top with the dough round.

Bake in 350deg oven for 30-40 minutes. Serve in individual crockery bowls or deep soup bowls.
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Old 11-21-2013, 01:45 PM
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After 2 Years, I'm Back! In a Fast!

Well, the Nativity Fast has begun! Seems as if I post mainly during Fasts!

Here is a wonderful recipe for a:

Moroccan-Inspired Vegetable Stew
This delicious Moroccan-inspired stew looks as good as it tastes. It’s a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.
Read more at Moroccan-style vegetable stew

This delicious Moroccan-inspired stew looks as good as it tastes. It’s a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas.

Serves: 6 or more

1 1/2 tablespoons olive oil
2 large onions, chopped
2 medium-large potatoes, scrubbed and cut into 3/4-inch chunks
2 heaping cups raw sugar pumpkin or butternut squash,
peeled and cut into 3/4-inch chunks (see Note)
2 large carrots, peeled and coarsely chopped
14-ounce can diced tomatoes, undrained
2 teaspoons ground cumin, or to taste
1/2 teaspoon ground turmeric
Dried hot red pepper flakes, to taste
15- to 16-ounce can chickpeas, drained and rinsed
Salt and freshly ground pepper to taste
1 cup raw couscous, preferably whole grain (see Note)
Minced fresh parsley for garnish

Heat the oil in a soup pot. Add the onions and sauté over moderate heat until golden.

Add the potatoes, pumpkin or squash, carrots, tomatoes, and just enough water to cover. Bring to a simmer, then add the seasonings and simmer gently, covered, for approximately 45 minutes, or until the vegetables are tender.

Add the chickpeas, then season to taste with salt and pepper. Simmer over low heat for 15 minutes longer.

Meanwhile, place the couscous in an ovenproof bowl. Cover with 2 cups boiling water, then cover the bowl and let stand for 10 minutes. Fluff with a fork. Place a small amount of the couscous in each soup bowl, then ladle the stew over it. Garnish each serving with parsley, if desired.

VARIATION: Substitute one large sweet potato for the white potatoes.

NOTES:

To make the squash or pumpkin easier to cut and peel, wrap the whole thing in foil. Partially pre-bake it at 375 degrees F. for 40 minutes or so, or until you can pierce through the part without seeds, with some resistance. Then, cool until it can be handled. Or, if you’re really in a hurry, buy pre-cut butternut squash from your supermarket’s produce section.

For a gluten-free variation, substitute quinoa for the couscous. Cook 1 cup quinoa in 2 cups simmering water or broth for 15 minutes, or until the liquid is absorbed.

Delicious Middle-Eastern Food!

Cheerio!
Elizabeth

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