As some of you might know I am Catholic and on Lent Fridays and Holy Week I don’t eat meat. I know you can eat fish, but I really like fish and it would be too much of a treat. So I just eliminate meat altogether. This poses a challenge, to cook 3 days vegetarian meals that can satisfy the carnivore husband! This is the first year that we spend Lent as husband and wife (we lived in separate states after marrying) and so far it’s been good.
My recipes for this year are: Savory corn pie, Spinach Pie, Baked Stuffed Tomatoes, and Leftover Croquetas. I also baked breads, but I’ll leave that for another time.
Savory Corn Pie.
For the dough disc you will need:
*300 gr flour (10.6 ounces)
*150 gr soft butter (1 stick)
*3/4 cup of milk
*1 teaspoon baking soda
*1/2 teaspoon salt.
Place the flour, baking powder and salt in a bowl and mix well. Add the butter and mix it with the flour, integrate it well, if should be grainy and lumpy. Then start pouring the milk slowly, integrate mixing, but not kneading. You have to place the dough in the fridge for at least one hour. After that, bring it out of the fridge and use a rolling pin to spread the dough in a thin circle (about 1/4 inch or less), the texture should be firm and elastic. Place in a pie tray and make sure you stab it with a fork so it stays flat. You can cover with saran wrap and freeze it for later use.
The filling is very similar to the Corn Empanadas recipe, but instead of using butter for the bechamel I used olive oil. For the broth, I like the bouillon cubes by Knorr Swiss.
Put the filling in the pie, add mozzarella cheese on top and bake at 350 for about 30 minutes, until the pie crust is golden.
The crust is the same as above.
For the filling you will need:
*2 pounds spinach (you can use mustard greens, kales, or any other comparable leaf vegetable)
*1 large onion
*1/2 bell pepper
*spices: salt, pepper, nutmeg, bay leaves
*1/4 cup milk
Chop the vegetables. To a pot add 1 tablespoon of olive oil and cook the onion, garlic and pepper. Add the spinach, season and cook down. This is going to reduce the volume of spinach a lot! But do not despair… In a separate bowl mix the milk and eggs, whisk and add to the cooked spinach and veggies (make sure they are not hot). Then add to the pie crust. You can add mozzarella cheese on top. Cook at 350 for 30 minutes or until the pie crust is golden brown. The milk and eggs will inflate increasing the volume of your pie
Stuffed Baked Tomatoes
*Two large tomatoes.
*1 cup of cooked brown rice
*1 stick of celery
*1 medium onion
*salt, pepper, oregano
In a bowl mix the rice with the chopped onions, celery and minced garlic.
Cut the top of the tomatoes and empty them carefully not to break them, you should obtain two shells. Chop the flesh of the tomatoes and mix it with the rice. Season. With a spoon stuff the filling into the tomato shells. Sprinkle some cheese on top and bake at 350 for 30 minutes or until the contents of the tomato are warm. Notice that the filling of the tomato will most probably be raw (I like crunchy veggies), so if you rather you can cook all the ingredients before stuffing the tomatoes. If you cook the tomatoes for longer they will turn watery and mushy.
*1/4 cup of milk
*5-7 tablespoons of flour
*season: salt, pepper, oregano (it depends on what your leftovers are)
*vegetable oil (2 cups)
My left overs were the stuffing for the tomatoes. In a bowl mix the milk, eggs and flour until achieving uniform consistency, add your leftovers and season. You want the batter to be thick and tacky.
In a deep pan add the oil and heat until it’s boiling hot, be careful when you prepare this dish, the oil tends to jump at you! Once the oil is very hot use a large spoon to pour the batter into the oil. Cook on both sides until golden brown. Take out of the oil and place on a plate with paper towels.
I hope you liked the recipes. As usual, if you try them tell me! And if you have suggestions to enhance or modify a recipe, I would love to hear them too!