Classic Keeping the Feast – Lenten recipes

Stop by every day during Lent to read a new meatless from the Keeping the Feast archives!

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April 16, 2011

Spend a weekend savoring the flavor of her cookbooks, Who’s Your Mama, Are You Catholic, and Can You Make a Roux? and Who’s Your Mama, Are You Catholic and Can You Make a Roux? The Sequel, and it’s easy to understand why. Read more –>

Salmon Croquettes, Spinach Bake are intriguing Lenten fare

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April 15, 2011

For many people, food, or a lack thereof, is deeply entwined with the season. Ash Wednesday and Good Friday are days of fast and abstinence in which only one full meal is to be eaten. All the Fridays of Lent are days to abstain from meat. Read more –>

Mac and Cheese, a must for Lent

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April 14, 2011

It would be difficult to characterize this pizza as penitential even though it’s meatless. It will certainly satisfy the most discriminating palates and please the kids as well. Read more –>

Homemade pizza is a classic Lenten meatless meal

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April 13, 2011

“The great thing about tofu (or soy bean curd) besides its health benefits,” she writes, “is that it takes on the flavor of whatever it is cooked with.” Read more –>

An unexpected delight for Lent, tofu and noodles

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April 12, 2011

The Lenten season is a time to bring us closer to the Lord. Shouldn’t it also be a time to bring us closer as a family? Read more –>

‘Eggplant Patrice’ delivers taste and satisfaction

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April 11, 2011

After a long week at work and shuffling kids back and forth from school and after-school activities, why not relax by involving the whole family in making dinner? Instead of going out for Lenten Friday fare – pizza – and sitting around the television, why not allow meal preparation to be the catalyst for bringing the family together in this last of our series of meatless meals for Lent?
Read more –>

Mushroom Fajitas and Pico de Gallo are festive and meatless

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April 10, 2011

Sometimes I wonder whether it is really penitential to sit down and eat meatless dishes that are so flavorful, satisfying and enjoyable. To be specific, this week’s meatless, easy-to-fix Lenten dish from Jody Finn of Our Lady of Perpetual Help Parish, Maple Shade, is elegant and exciting. Read more –>

Can this really be penance if I enjoy it so much?

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April 9, 2011

The best thing about watching Biba Caggiano cook, in person or on her Learning Channel television show, is that her recipes are designed to lure everyone into the kitchen. Read more –>

This Italian dish is quick and easy to make

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April 8, 2011

Our Lenten series on meatless meals is here. So I asked my daughter-in-law, Leigh, for an idea. True to form, she came up with a flavorful, exciting and easy-to-make recipe for Chilled Papaya Soup. To round out the meal, I have added a Vegetable Frittata. Read more –>

Frittata and papaya bring tropical rhythm to meatless fare

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April 7, 2011

Kathleen Toohey from St. Mark Parish, Sea Girt, has offered two meatless recipes this week, one for Lentil Soup and the other for Potato Soup. Both of these dishes, humble food of the poor, should be reminders of our need to die to self in Lent so that we may stand humbly before the Lord. Read more –>

Lentil Soup is a great source of nutrition with a long history

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April 6, 2011

In our circle, these meals are usually preceded by a wave of sound: the rhythmic scampering of children hungry for a treat; the sonorant whine produced when domestic animals are begging for the same. Read more –>

This simple recipe is a great Sunday brunch idea

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April 5, 2011

Not long ago, my wife Phyllis had to leave home by 7 a.m. one day to get her mother to a doctor’s appointment and left me home alone with the cat. As anyone who has just a passing acquaintance with cats knows, morning is the time for food, and let there be no confusion. Read more –>

Hearty tuna salad

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April 4, 2011

From 2001, this recipe was contributed by then-Editor of The Monitor, Joseph M. Donadieu.
Sometimes what you need is a dish that goes together fast and is still nutritious and flavorful. This week we have two (or three). Freelance writer Joann Buhler, a parishioner of St. Clement, Marlboro, faxed in her recipe for Southern-touch Rice and Beans as a low-cost, low-fat, easy-to-fix, meatless Lenten recipe. Read more –>

Sometimes you need a dish that’s both fast and nutritious

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April 3, 2011

One of the best ways to explore and understand any culture is by experiencing its food, letting its different tastes and textures speak for the cuisine. Extending the Table, by Joetta Handrich Schlabach, gathers authentic recipes from around the world to show the diversity and simplicity of what ordinary people eat on a regular basis. Read more –>

This Vegetable Harvest Stew is great year round

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April 2, 2011

One of the real treasures I inherited from my mother was her cookbook, a large, ragged old tome that lost its cover sometime between World War II and the election of Pope John XXIII. Read more –>

This Fish Pie has the taste of an old-time, homey recipe

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April 1, 2011

When Lidia Bastianich cooks every Sunday on PBS, it seems as though the big, train station clock that once had pride of place in my grandfather’s Newark barbershop turns back to the 1950s. Read more –>

Salt Cod, Potato and String Bean Salad is family fare

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March 31, 2011

Some of my friends have great gifts for flavoring feast days, adding new ingredients to ancient customs and traditions. Read more –>

Lenten Customs ancient and new

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March 30, 2011

The bumper crop of advertisements in this week’s newspapers – all you can eat fish dinners at area restaurants, big bucks off on all manner of seafood – gives the impression that Lent is one big supersize meal after another, provided, of course, the main course has fins. Read more –>

White Clam Soup is a simple Lenten recipe

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March 29, 2011

Open the front door of the St. Veronica Parish Spiritual Center on Hulce’s Corner Road in Howell early any Friday morning in Lent and the good smell of hot soup greets the senses. Read more –>

Lenten soup has been a regular feature at St. Veronica Parish

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March 28, 2011

Originally published in Keeping the Feast, March 2004.
The kitchen at The Center is always a hub of activity. The scent of warming food is the first greeting clients and friends get when they stop by. A seat in the wide and generous dining area is always available and the food is as it should be, comforting and good. Read more –>

The Center brings you Butternut Squash and Leek Soup

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March 27, 2011

Another great recipe originally published in 2004
We continue this season’s Lenten Recipe file with a Manhattan Clam Chowder that delights the palates of the 22 Sisters of Mercy who break bread with each other daily in the Mansion House at Georgian Court University. Read more –>

For an artist, cooking is another way to be creative

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March 26, 2011

This Father’s Day recipe from the Sirianni family, originally published in Keeping the Feast in 2004, is another that is easily adapted for Lent!. Read more –>

Tut’s special shrimp scampi is ideal for Lent

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March 25, 2011

Lent is a wonderful time to pray the Rosary. There are many ways to work the Rosary into your Lenten observance. Read more –>

Celebrate the Rosary with a Lenten meal

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March 24, 2011

Nearly 1,400 years ago, Pope Gregory the Great called upon all Christians to abstain from the pleasures of the palate throughout the 40 days of Lent in penance for their sins. Read more –>

Key concept in lenten recipes is ‘simplicity’

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March 23, 2011

Simple, direct and satisfying, aglio olio – spaghetti with olive oil and garlic – has tempted palates and warmed hungry stomachs for centuries. Read more –>

Who gets credit for creating the classic ‘aglio olio’?

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March 22, 2011

The great solemnities of winter and spring are over and the smaller feasts of summer are at hand. Read more –>

Celebrate SS. Peter and Paul with St. Peter’s Fish

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March 21, 2011

In the apse at the end of the central nave in St. Peter’s Basilica in Rome, surmounted by Baroque embellishments created so long ago by Italian artist Gian Lorenzo Bernini, stands a chair. Read more –>

Feast of the Chair of St. Peter celebrates Peter as teacher

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March 20, 2011

In these days leading up to Ash Wednesday, the rich foods of Mardi Gras and Carnivale translate to mounds of pancakes and sausages at parish breakfasts and Fat Tuesday dinners around the diocese. Read more –>

Fast, abstinence and potato soup

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March 19, 2011

St. Joseph’s Day is here. It’s time to think about honoring this great anchor of faith, love and commitment who saw his foster son and pure, young spouse safely through a sea of troubles. It’s time to make a special place for him in our hearts, in our churches and in our homes. Read more –>

Feast of St. Joseph is a customary break in Lent

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March 18, 2011

When it comes to comfort food, the simple dishes composed by my mother and grandmother with very few ingredients still hold pride of place in my recipe collection. Read more –>

‘Pasta and Runnyside Eggs’ is real comfort food

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March 17, 2011

As a little girl I always was excited when my family and I went to visit my Great Aunt Jean on 43rd St. in North Bergen. It meant that my mother, sisters and I were going to help her make spinach and potato calzones. Read more –>

Great Grandma Gamba’s Calzones

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March 16, 2011

Father Alphonse J. Stephenson and his cousin, Antoinette Scillieri like to say that all good ideas are born in the kitchen. Read more –>

Lenten recipes offered in new cookbook

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March 15, 2011

Some memories have begun to fade. Others remain crystal clear.
Growing up, meatless Friday night meals during Lent were simple and made with little fuss. Some Fridays we had pizza. Other times it was fish and chips, or the old stand-by, grilled cheese sandwiches and tomato soup, but the all-time family favorite was definitely my mother’s macaroni and cheese. It was love in a CorningWare dish! Read more –>

All you need is love

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March 14, 2011

If ever a family represented the immigrant melting pot, it is ours. Every corner of the British Isles was once home to one member or another of our diverse tribe. Geographically speaking, the northern, southern, eastern and western regions of the European mainland all also contributed to the gene pool. Read more –>

Potato Pancakes make great Friday meal

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March 13, 2011

My best pal Linda Walls and I have been sharing family stories for years. It’s a tradition that started more than a decade ago when we realized we were born the same month of the same year in the maternity ward of Newark’s Presbyterian Hospital to military wife moms. Read more –>

Our favorite things: Tomato soup, grilled cheese sandwiches

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March 12, 2011

Pasta, in all its shapes and sizes, is a signature ingredient of Lenten meals around our house. The sheer adaptability of this staple makes it a happy companion of this season of fast and abstinence. During this time of year, I enjoy remembering the Lenten pasta concoctions my mother and grandmother would whip up for Friday night meals. Mom’s macaroni and cheese with elbows and cheddar cheese topped with homemade bread crumbs was always a favorite. Read more –>

Pasta is always a Lenten recipe favorite

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March 11, 2011

Lent is the perfect time of year to appreciate the universal nature of the Catholic faith by sampling meat-free recipes from around the world like this simple yet tasty Chinese vegetable soup. Read more –>

Chinese Veggie Soup provides basis for many meat-free Lenten meals

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March 10, 2011

Some people refer to salmon as the king of all fish. I’d be the last to disagree. Salmon has been the monarch of the sea around our house for generations or so I’ve been told and it has been served in so many forms – salmon salad, salmon cakes, grilled salmon, baked or poached with parsley potatoes – that its infinite variety and adaptability have been hard to ignore. Read more –>

Try the king of all fish this Lenten season

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March 9, 2011

Salmon with Linguini

Serendipity is often the key ingredient in a great meal. Take our new family favorite, aptly named Irish Pasta for its tri-color combination of linguini, petite peas and salmon with brown sugar and cracked pepper. Read more –>

Fish for Lent has whole new slant

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3 thoughts on “Classic Keeping the Feast – Lenten recipes

  1. Pingback: Visit our Classic Keeping the Feast for exciting Lenten recipes « Keeping the Feast

  2. Pingback: Need Lenten dinner ideas… Visit Our Classic Keeping the Feast page « Keeping the Feast

  3. Pingback: Need Lenten dinner ideas… « Keeping the Feast

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