By Cheryl Radkiewicz
Well, snow is still flying and Lent is upon us…
For some unknown reason, during the year it’s easy to fix meatless meals. In fact, my husband and I try to keep Mondays as “meatless” and other days we might feel like seafood (meatless again).
But now that Lent is here and we still adhere to the “Meatless Friday” rules, sometimes we feel like something different rather than a “veggie” dinner or even potato pancakes (although my husband could eat them five days a week).
Yes, there’s always pierogi, haluski (noodles and cabbage), and pizza, however, I need to add some new items to our Lenten menus. So, I’ve come up with some great ideas for Meatless Fridays that will surely please your palate.
The first three recipes are hearty, “meal in a bowl” soups, perfect for cold weather and “Meatless Fridays.”
Chesapeake Bay Crab Bisque:
4 Tbsp. butter, melted
1 small onion, finely chopped
3 Tbsp. all-purpose flour
2 cups light cream
2 cups whole milk
1 lb. backfin crabmeat
3 Tbsp. Sherry
Salt and cayenne pepper, to taste
Saute’ onion in butter until translucent. Stir in flour. Add cream and milk, stirring constantly to make a roux. Simmer 5 minutes, stirring. Add crabmeat, Sherry and seasonings. Heat thoroughly. Serve immediately. Makes 4 servings.
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Cheddar Cheese Soup:
1/2 cup chopped onion
1/2 cup butter or margarine ( I always use butter)
2/3 cup all-purpose flour
1 tsp. dry mustard
1 tsp. paprika
1 tsp. salt (or less)
4 cups milk
1 can ( 10 3/4 oz.) cream of mushroom soup or cream of vegetable soup, undiluted
3 cups (12 oz.) shredded Cheddar cheese
3/4-1 cup vegetable broth
Fresh chives, optional, for garnish
In large saucepan, saute’ onion in butter until tender. Combine flour, mustard, paprika and salt; add to saucepan. Stir to make a smooth paste. Gradually milk and soup; cook and stir until thick, about 10 minutes. Add cheese and broth, stirring until cheese is melted. Makes 2 quarts.
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Cream of Potato Soup:
8 medium potatoes, diced
1 large onion
2 cloves garlic, finely diced
2 stalks celery, diced
Water
1 tsp. salt
Pepper
1-13 oz. can evaporated milk
1/3 cup butter
Saute’ onions, celery and garlic in butter; set aside. Add potatoes to large stockpot (about 6 quarts) which has been filled with water to 3/4 full. Cook potatoes until tender. Add rest of ingredients and taste for seasoning. Simmer 30 minutes. Before serving add evaporated milk and blend well with immersion blender.
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Angel Hair with Broccoli:
1 bunch fresh broccoli
1 Tbsp. butter
2 scallions, diced
1 clove garlic, peeled and crushed
2 Tbsp. white wine
1/2 stick butter, melted
1/4 cup light olive oil
1 lb. angel hair pasta
Grated Pecorino Romano or Parmesan cheese, to taste
Cook broccoli florets into boiling water 3-4 minutes; drain. Saute’ scallions and garlic in 1 Tbsp. butter, about 2 minutes; add wine. Cook 5 minutes; add melted butter and olive oil, then broccoli. Heat thoroughly. Cook pasta according to package directions. Drain. Toss broccoli mixture with pasta. Serve at once with cheese.
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Baked Scallops:
1 1/2 lbs. sea scallops
6 Tbsp. butter
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, pressed
1 tsp. grated onion
2 Tbsp. minced parsley
2 tsp. lemon juice
2/3 cup soft bread crumbs
Paprika
Cut scallops into 1/2″ slices. Melt 3 Tbsp. of the butter and mix in salt, pepper, garlic, onion, parsley and lemon juice. Stir in scallops, coating them well. Place scallops in buttered pie dish or individual ramekins. Preheat oven to 400 degrees. Melt remaining 3 Tbsp. butter; toss bread crumbs in it and scatter them on top of scallops. Bake scallops for 10-12 minutes.
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Teriyaki Salmon:
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
1 tsp. dry mustard
1 tsp. ground ginger
1/4 tsp. garlic powder
4 salmon steaks (about 6 oz. each)
In large resealable plastic bag or shallow glass container, combine vegetable oil, lemon juice, soy sauce, dry mustard, ginger and garlic powder; mix well. Set aside 1/2 cup for basting and refrigerate. Add salmon to remaining marinade; cover and refrigerate for 1 1/2 hours, turning once. Drain and discard marinade. Place salmon on broiler pan. Broil 3-4″ from heat for 5 minutes. Brush with reserved marinade; turn and broil for 5 minutes or until fish flakes easily with a fork. Brush with marinade. Serves 4.
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Baked Swordfish Steak:
2 lbs. swordfish, 1″ thick
Salt and pepper
1/4 cup dry sherry
Dash of cayenne pepper
1 1/2 cups sour cream
1 tsp. paprika
1 cup grated sharp Cheddar cheese
Parsley
Preheat oven to 425 degrees. Wipe steaks dry and sprinkle with salt and pepper and arrange them in buttered baking dish. Mix sherry, cayenne, sour cream and paprika, then spoon it onto the steaks. Scatted grated cheese on top, and bake for 10 minutes or until done. Serve steaks smothered in sauce. Garnish with parsley.
Grapefruit Mimosa:
1 1/2 cups fresh grapefruit sections
Kahlua Dip for Fruit:
By Cheryl Radkiewicz
I had used the oven often in the past for mostly side dishes, but two Christmas’ ago, we had unexpected family pop in right before I began starting to fix a quiet dinner for two.