For those who keep the days of fasting and abstinence appointed by the Catholic Church, here are some recipes to make your sacrifice bearable, as well as sensible from the health perspective. Abstinence from eating meat or some other food or another penitential practice is to be observed on Fridays throughout the year, according to the Code of Canon Law. Abstinence and fast are to be observed on Ash Wednesday and Good Friday. Senior citizens, persons with disabilities and persons caring for the sick are exempted from fasting. Abstinence is to be practiced from age 14.
Lemony Steamed Fish
Ingredients: 6 (6 oz) halibut fillets; 1 tbsp dried dill weed; 1 tbsp onion powder; 2 tsp dried parsley; 1/4 tsp paprika; 1 pinch seasoned salt, or more to taste; 1 pinch lemon pepper; 1 pinch garlic powder; and 2 tbsp lemon juice
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut six foil squares large enough for each fillet.
3. Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
4. Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Jumbo Shrimp and Asparagus
Jumbo Shrimp and Asparagus
Ingredients: 2 c water; 2 bunches asparagus, trimmed and cut into 1-inch pieces; 2 tbsp vegetable oil; 24 large fresh shrimp, peeled, deveined and cut in half lengthwise; 2 tsp chopped fresh ginger root; 3 tbsp soy sauce; 2 tsp granulated sugar; 1 tsp dry sherry; and salt to taste
1. In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for three minutes. Drain, reserving two tablespoons of liquid.
2. Heat the oil in a skillet over medium-high heat. Sauté the shrimp pieces until the color changes, about three to five minutes. Stir in asparagus with reserved liquid and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for five more minutes.
Country-style Greek Potato Stew (Patates Yahni)
Ingredients: 8 large potatoes, peeled and cut into 2.5-cm chunks; 1 medium red onion, finely chopped; 2 cloves garlic, finely chopped; 1 tbsp tomato paste;3 ripe tomatoes, peeled and grated; 3/4 c olive oil; 1 tbsp salt; 1/2 tsp freshly ground pepper; and 2-3 tbsp chopped parsley
Greek Potato stew recipe Patates yahni
1. Peel and cut the potatoes into 2.5 cm chunks, finely chop (or grate) the onion and garlic and set aside. Peel the tomatoes and grate. You may find it easier to peel the tomatoes if you blanch them first for one minute in hot water. (For this Greek potato stew recipe, it is best to use fresh tomatoes rather than canned.)
2. Heat a large pot over medium- high heat. Add the olive oil and onion and sauté until softened. Stir in the garlic and sauté for one more minute. Add the tomato paste and cook for one more minute.
3. In the same pot add the grated tomatoes, the potatoes, sprinkle with chopped parsley and season with salt and pepper. Add just enough warm water to cover the potatoes (while stirring occasionally) and bring to the boil. Turn the heat down to medium, cover and simmer for 30 minutes or until the potatoes are tender.
4. Greek potato stew is best served while still warm or at room temperature. (Recipes and photos from http://allrecipes.com/; www.mygreekdish.com)