Ash Wednesday/Lent/Mardi Gras 2023 recipes thread

[leebee]

Everybody had to work yesterday so cooking time was at a premium. We made "gumbalaya" which starts with a box of Zatarains' red beans and rice. I chopped up some onion, carrot, and celery and sautéed that for a bit. Then sliced some andouille (well... what they call andouille here, in Maine) and threw that in to brown, then threw in the Zat's and the water it calls for. After 20 minutes I added a can of petite diced tomatoes, a can of black beans, and about 3/4 cup of rotisserie chicken and let it all get happy! it was pretty good, and dessert was a king cake that DD made that afternoon, complete with an authentic Mardi Gras baby that I've had since 1988, when we went to Mardi Gras! Laissez les bon temps rouler!

 

[NotUrsula]

Simple broiled fish:

plain (no breading) fish filets, fresh or defrosted frozen (species doesn't matter)
minced garlic or garlic powder
bottled zesty Italian salad dressing

Use a shallow baking pan with a metal rack. Spray the rack with non-stick spray and place the fish on it. Sprinkle garlic liberally on the fish, then pour on a enough salad dressing to spread over it. Broil for 5-8 minutes per side, depending on thickness.
(If the fish still has skin, cook with that side up first, and don't season it until you've turned it skin-side-down.)

 

[LuvOrlando]

This week there will be stuffed peppers, I also make the same mix for cabbage rolls.

-Cut peppers (I like them in half for serving control) and remove stem plus insides and boil 3-5 min, then fish out and drain, can put in ziplock to keep a few days in fridge. If it's cabbage I also precook and can store it.
-Make rice, can keep this in fridge a few days too, the water the peppers or cabbage was boiled in can be used to make the rice & is yummy. Usually 1/2 cup dry rice (1 cup cooked) for every full pepper
-Saute onion, 1 TBS-4 TBS chopped shallots & 1-6 cloves chopped garlic, a TBSP paprika and 1 TBSP chili then
add 2 containers Campbells Tomato soup to the saute mix, can store this separately in fridge a few days as well

When we want to eat I mix it all up and scoop into the peppers then bake 350-400 for 30 min or so

++On a day we are having meat I cook the ground beef thoroughly with the other saute' ingredients before mixing and do the same thing. I just don't trust stuffing anything with raw anything to cook properly so I deconstruct then mix it & notice zero difference.

++ TBH there were times when the kids were little and in sports when I just spread the rice mix out in a roasting pan & put slices of pepper or cabbage on top and baked it all, came out just as good.

 

[jalapeno_pretzel]

Lent always feels festive to me since it means I'll get out my easter decor. Bunnies and painted wooden eggs and spring themed stuff. And, it's also time to plant some spring crops and start getting the garden beds ready. Spring is on the way!

As far as food, I had a king cake for the first time last week. It was delicious! We will definitely make that a tradition going forward.

 

[LuvOrlando]

Waking this one up for inspiration as this week I have two meatless meals to plan for this week, Ash Wednesday and Friday.

Thinking fish and something with rice, was toying with rice torte but there are some excellent ideas in this thread.

https://www.food.com/recipe/torta-di-riso-457071

 

[NYCgrrl]

knew what you meant Buzz and I like your thread.

If anyone has some easy fish recipes that they make, please post them. My DH is now diabetic

This is the closest to the real deal dish I’ve ever made:

https://www.foodnetwork.com/recipes/rachael-ray/fool-i-ya-baise-seafood-stew-recipe-1941364

Instead of just chicken broth I frequently use 1/2 clam juice or mussel stock .

PS don’t be intimidated by the ingredient list. Comes together really fast.