Lenten Recipes

Ever get to a Friday and never know what to cook? We deal with this every Friday of the year, but even more so during Lent, as we do not eat meat on Wednesdays and Fridays. Here are some go-to meals our families enjoy!

Tomato Bisque

2 Tbsp Olive Oil

4 cloves of minced garlic

1 cup vegetable stock

1 cup milk

2 cans 28 oz. peeled whole tomatoes

1 Tbsp Italian Seasoning

1 Tbsp sugar

Parmesan Cheese and croutons (for topping, if desired)

Using a dutch oven, sauté the minced garlic in the 2 Tbsp. of olive oil.  After a few minutes, add all other ingredients into the pot.  Cook over medium heat, with the lid on, for 12 minutes.  Using an immersion blender, puree’ the soup until it is smooth and the chunks are gone.  Put the lid on and cook over low heat for another 30 minutes.  When ready, top with parmesan cheese and croutons.

Potato Jalapeno Soup

6 garlic cloves, minced

1 large carrot, sliced

1 medium white onion, sliced

6 jalapenos, sliced

2 large russet potatoes (or 4-5 smaller potatoes)

2 Tbsp olive oil

1 can condensed cream of jalapeno soup

3 cups vegetable stock

1 Tbsp Morton’s All-Season (it is a mixture of onion power, garlic powder, salt, and pepper). 

Shredded cheese to garnish

Turn on the oven to 400 F.  Place the carrot, onion, jalapenos, potatoes, and garlic onto a baking sheet.  Cover with the olive oil and use a spoon to stir the vegetables and coat them.  Cook the vegetables for about 20 minutes, until they are fork tender.

Add the vegetables and the rest of the ingredients to a dutch oven.  Using an immersion blender, blend the soup until smooth.  You can add milk or more vegetable stock if it is too thick.  Place the lid on the dutch oven and cook over medium heat for 10 minutes, then lower it and cook for an additional 15 minutes.  Garnish with cheese and enjoy!

Gouda Spaghetti

2 eggs

2 egg yolks

1 cup gouda, shredded

1 cup Parmesan cheese, shredded

16 ounces spaghetti

1 tsp each of salt and pepper

Combine the eggs, egg yolks, cheese, salt, and pepper in a bowl.  Mix well.

Boil the spaghetti until it is al dente.  While the spaghetti is boiling, heat a cast iron skillet on the stove.  Once the spaghetti is al dente, drain the water, reserving about 2 cups of the pasta water.  Immediately add the spaghetti to the cast iron skillet.  Add the egg and cheese mixture to the skillet. Using tongs, toss the noodles continuously (to avoid the egg cooking separately) for about 3 minutes.  Add in the pasta water a little at a time and continue tossing the noodles.  Add in as much or as little of the pasta water as you want for how thick or thin you want it.