Lenten season recipes

Lenten Season

During Lenten Season, many Christians observe the practice of no meat on Fridays.  To help your family with this time of observance, try these meatless recipes for delicious family meals.

Broccoli Quiche
  • 2 Tbsp. butter
  • 1 onion, minced
  • 1 tsp. minced garlic
  • 2 c. chopped fresh broccoli
  • 1 (9-inch) unbaked pie crust
  • 1 ½ c. shredded mozzarella cheese
  • 4 eggs, well beaten
  • 1 ½ c. milk
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 Tbsp. butter, melted

Preheat oven to 350°.

Over medium-low heat, melt butter in a large saucepan.  Add onions, garlic and broccoli.  Cook slowly, stirring occasionally until the vegetables are soft.  Spoon vegetables into crust and sprinkle with cheese.

Combine eggs and milk.  Season with salt and pepper.  Stir in melted butter.  Pour egg mixture over vegetables and cheese.

Bake in preheated oven for 30 minutes or until center has set.

Classic Minestrone
  • 3 Tbsp. olive oil
  • 1 onion, sliced
  • 2 carrots, chopped
  • 1 zucchini, thinly sliced
  • 4 oz. green beans, cut into 1-inch pieces
  • 2 stalks celery, thinly sliced
  • 1 ½ qts. vegetable stock
  • 1 can chopped tomatoes
  • 1 Tbsp. chopped fresh thyme
  • 1 can kidney beans
  • 1 (15 oz.) can cannellini beans, with liquid
  • ¼ c. elbow macaroni
  • Salt and ground black pepper, to taste

Heat olive oil in a large saucepan, over medium heat.  Add leek, kidney beans, carrots, zucchini, green beans and celery.  Cover and reduce heat to low.  Cook for 15 minutes, shaking the pan occasionally.

Stir in the stock, tomatoes and thyme.  Bring to a boil, then replace the lid and reduce heat to low; simmer gently for 30 minutes.

Stir in the cannelloni beans with liquid and pasta.  Simmer for an additional 10 minutes or until pasta is al dente.  Season with salt and pepper to taste before serving.

Salsa Rice Enchiladas

  •  1 jar salsa (24 oz.)
  • 1 tsp. chili powder
  • 1 c. cooked rice
  • 1 can (15 oz.) black beans, rinsed and drained
  • 10 tortillas
  • ¼ c. shredded cheddar cheese
  • ¼ c. shredded jack cheese

Heat oven to 375°.  Spray baking dish.  Heat 1 ½ c. of salsa and the chili powder to boiling.  Stir in rice.  Stir in beans.  Spoon about 2 Tbsp. rice mixture onto one side of each tortilla.  Roll up tortillas; place seam side down.  Spoon remaining salsa over tortillas.  Sprinkle with cheeses; bake uncovered for 15 to 20 minutes.

For more information, contact:

Nancy A. Freeman, County Director
Harrison County Extension Service
(228) 865-4227