Marlyn Monette
We are in our third week of the Lenten season, the 40-day period leading up to the celebration of Easter.
For Christians, this is a time for reflection. Although rules for fasting have been relaxed through the years, some rituals are still observed, such as giving up a favorite food or taking on a special penance. Lent is not simply a time for “giving up,” but it’s also a time to take on some form of discipline, such as doing charitable works or attending services.
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In years past there was lots of talk over what we were “giving up” for Lent. As a kid, I gave up chocolate every year and it nearly killed me! Sixteen years ago I gave up cigarettes — a dual way to do something for the Lord and my health at the same time. I never picked up another cigarette.
My mom had a friend who gave up alcoholic beverages during Lent every year. It was rumored she did a lot of “tipping the bottle” during the week prior to Ash Wednesday. It’s amazing what a little kid can learn while ease-dropping on her Mom’s bridge group.
In the spirit of the Lenten season, why not serve your family a couple of meatless meals each week. Vegetable and legume entrees are a great addition to our diet. Most Americans consume far too much meat which can be high in saturated fat. Also, let's not forget that shrimp, fish, crabmeat, salmon, tuna and most other treasures of the sea are low in fat and healthy for us.
Growing up Catholic in south Louisiana, I had my share of fasting, so I feel qualified to offer suggestions for delicious meatless meals. To be honest, the days my mom served her scrumptious shrimp Creole, salmon croquettes, and gumbo on meatless days was actually a joyful time. It was definitely not a sacrifice!
Now for the recipes ... Each year before Lent begins, I make a double batch of individual crawfish pies and freeze them which provides us with a great Lenten entree, lunch or snack. I simply pull them out of the freezer and pop in the oven! With the individual frozen pie crusts (eight to a package), it’s a snap to put these little gems together. This recipe is courtesy of Kelly Schexnaildre of Baton Rouge.
Another favorite is eggplant Parmesan. This hearty dish will rival any to be found in a four-star Italian restaurant. Accompany this dish with romaine lettuce, marinated artichoke hearts (and its juice), Greek olives, sliced purple onions, olive oil, freshly grated Romano cheese and coarsely ground black pepper. Crispy garlic bread will add the perfect finishing touch for this grand meal.
A favorite that requires no recipe and is a fun meal for the family to prepare together is fresh tomato basil pizza. If you're intimidated making fresh dough, there are some great prepared ones at the market; thin-crust Boboli is my favorite. This pizza is so basic, you may use any veggies — mushrooms, eggplant, zucchini, peppers, onions... Just don’t forget the mozzarella!
I'm sharing a recipe today from a fantastic cook— my friend, Norma Ann Harrison who hails from Baton Rouge. This shrimp and grits dish represents south Louisiana at its best! Simply reading the recipe can make your mouth water. Norma Ann says it has been the “birthday meal” for her family for years, and it will also be on the menu for the Harrison's Easter this year. It originally called for a six-ounce roll of garlic cheese, but since Kraft hasn’t made that in years, I substitute with Velveeta cheese and add one teaspoon of crushed garlic.
These recipes are anything but ordinary. They are versatile, lean and flavorful, and offer a welcome alternative at any time of year. I hope you’ll try them and add some excitement to ho-hum Lenten meals.
RECIPES:
Kelly’s Crawfish Pies
- 1 large onion, chopped
- ¼ cup green onion, chopped
- 2 cloves garlic, minced
- ½ bell pepper, chopped
- 2 ribs celery, chopped
- 1 stick butter
- 1 can cream of celery soup
- 4 tbsp. tomato sauce
- ½ cup milk
- ¼ cup chopped fresh parsley
- 1 lb. crawfish tails
- ½ cup seasoned breadcrumbs
- 1 tsp. salt
- ½ tsp. Cayenne pepper
- Black pepper, to taste
Sauté first five ingredients in butter until soft; add soup, tomato sauce, milk, parsley and crawfish tails. Cook for 10 minutes. Add remaining ingredients; cook five minutes. Place mixture in individual tart shells. Bake at 350-degrees for 30-35 minutes.
Yield: 18-20 small tart shells
*If using frozen crawfish tails, rinse and drain in a colander before adding.
Eggplant Parmesan
- 1 large eggplant
- 2 eggs, beaten
- 1 tsp. water
- 1 cup seasoned bread crumbs
- 3/4 cup olive oil
- 3 cups canned Italian tomato sauce
- 1 tsp. dried basil
- 3 tbsp. crushed garlic
- 1/2 tsp. crushed red peppers (optional)
- 16 oz. shredded mozzarella cheese
- 2/3 cup grated Parmesan cheese
Peel eggplant and cut into 1/4-inch slices. Dip each slice in egg/water mixture and coat with bread crumbs. Heat olive oil in large skillet and fry on both sides until golden brown. Drain on paper towels. In a saucepan, mix tomato sauce with dried basil, garlic and crushed red peppers; heat. Spray a 13x9x2-inch baking dish. Place a layer of eggplant slices in bottom of dish; cover with tomato sauce mixture, shredded mozzarella cheese and top with grated Parmesan. Bake, uncovered, in a 400-degree oven for 20 minutes or until hot and bubbly. Serve with cooked spaghetti.
Yield: 4-6 servings
Fresh tomato basil pizza
- 2 cups grated mozzarella cheese
- 1 prepared pizza crust (your favorite)
- 2 medium tomatoes
- or 3-4 roma tomatoes
- 1 bunch fresh basil, finely chopped
- (about 1/4 cup)
- 1/4 cup sliced black olives
- 1/4 cup pine nuts
- Olive oil, to taste
- Black pepper, to taste
Spread grated mozzarella cheese on pizza crust. (Crust can be baked or unbaked—if you use unbaked crust, just increase the baking time until the crust is brown.) Slice tomatoes very thin and place on top of cheese. Add finely chopped basil, black olives and pine nuts. Drizzle a little olive oil over all of this and add black pepper to taste. Bake in a 375-degree oven for about 15-20 minutes until cheese is melted and crust is browned.
Norma Ann's Shrimp and Grits
Grits
- 6 cups water
- 2 tsp. salt
- 1 1/2 cups Quick grits
- 2 Tbs. butter
- 6 oz. Velveeta, cut into cubes
- 1 tsp. crushed garlic
- 1 cup grated Cheddar cheese
- 1 tsp. Worcestershire
Preheat oven to 350 degrees. Grease a large saucepan with cooking spray, add water and bring to a boil over high heat. Whisk in salt and grits. Lower heat and cook, stirring occasionally, until water is absorbed and grits thicken. Add butter, cheese, crushed garlic and Worcestershire. Cook until cheese melts. Pour into a greased casserole dish and bake for about 20 to 30 minutes until set.
Shrimp
- 1/2 cup butter (1 stick)
- 1/4 cup olive oil
- 3 lbs. medium shrimp, peeled
- 2 cloves garlic, minced
- 1 cup chopped green onion
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1/2tsp. cayenne pepper
- 1/2tsp. paprika
- 1/4 tsp. basil, thyme and oregano
- 1 Tbsp. fresh lemon juice
In a large saucepan, melt butter and oil over medium heat. Add shrimp and sauté just until pink. Stir in all other ingredients and seasonings. Simmer about 10 minutes. Mixture will be saucy. Serve a scoop of grits surrounded with shrimp and sauce. Serve with hot French bread for dipping.
Yield: 8 servings
Recipe from Norma Ann Harrison, Baton Rouge, Louisiana
