Well sort of...,
At the Market Fair over the weekend, we had a couple that are Orthodox, and their Easter this year is NEXT Sunday, so they are still in Lent.
Well Orthodox Lent is pretty heavy...no meat nor fish (shellfish are OK), no oil, no dairy (eggs, butter cheese), no alcohol, so that leaves grains, veggies, and fruit...but really if it wasn't modern times, where would you get fruit or green veggies at this time of year other than dried or pickled?
On the weekend they can have oil and wine.
:shocked2:
So I made them black beans and rice for Friday night supper. Pretty simple and due to time constraints, I cheated a bit.
1½ cups, uncooked white rice, cooked according to directions.
2 Veggie bullion cubes added to water for the rice
In a seperate pot:
3 cans Goya black beans in easy open cans.
Salt, pepper, garlic, and cumin to taste.
(Now given more time it would be better to use dried beans and simmer them several hours.)
When the rice is done and the beans are hot, spoon rice into folks' bowls, and then spoon the beans over the rice to serve. Have a bottle of something like Tabasco standing by for those who want it spicy.
Then for Saturday dinner, Since it was an invite to join a pot-luck dinner at another camp, the husband, Steve, made
Butternut Squash Risotto.
2 butternut squash, peeled, de-seeded, and cubed.
Fresh Garlic
Olive oil (Saturday he could use the oil
)
Two containers Trader Joe Butternut Squash soup.
8 oz. peeled, raw shrimp
4 cups instant rice
So you fry up the squash with the garlic, and add the shrimp. When the shrimp is done, you then, here's the key, add the rice and follow the directions to make the four cups of rice from the rice package BUT you substitute for plain water the Trader Joe's butternut squash soup in an equal amount, plus 1/2 cup. So the rice absorbs the soup instead as it cooks. Once added you move it off the direct heat and allow the rice to cook. When the rice is tender, and most but not all of the liquid is absorbed, it's done.
Since different instant rice vary, try this at home before you do it in a pot or Dutch Oven over the fire.
For my contribution, I did Quick & Easy Apple Crumble, which if you can't find this thread later in the year, is also uploaded to the "desert" section under recipes.
2 cans apple pie filling
1 box instant oatmeal cereal, brown sugar/cinnamon flavor.
1 stick of butter, cold
cold water.
Dump both cans of apple pie filling into the Dutch oven and place it over the fire to heat. Take 8 pouches of the instant oatmeal, and add cold water to it to make a stiff dough. (you can stretch the dough for a really large DO by adding more pouches of cereal to the dough) Cut small bits of the butter into the dough, and use a wooden spoon to mix it but don't completely melt the butter. Spoon this over the apples in the DO and use the spoon to smooth the dough into a solid layer. Cover and heat with coals on top of the DO for about 40 minutes or until toasted and crusty. Serve.
LD
At the Market Fair over the weekend, we had a couple that are Orthodox, and their Easter this year is NEXT Sunday, so they are still in Lent.
Well Orthodox Lent is pretty heavy...no meat nor fish (shellfish are OK), no oil, no dairy (eggs, butter cheese), no alcohol, so that leaves grains, veggies, and fruit...but really if it wasn't modern times, where would you get fruit or green veggies at this time of year other than dried or pickled?
On the weekend they can have oil and wine.
:shocked2:
So I made them black beans and rice for Friday night supper. Pretty simple and due to time constraints, I cheated a bit.
1½ cups, uncooked white rice, cooked according to directions.
2 Veggie bullion cubes added to water for the rice
In a seperate pot:
3 cans Goya black beans in easy open cans.
Salt, pepper, garlic, and cumin to taste.
(Now given more time it would be better to use dried beans and simmer them several hours.)
When the rice is done and the beans are hot, spoon rice into folks' bowls, and then spoon the beans over the rice to serve. Have a bottle of something like Tabasco standing by for those who want it spicy.
Then for Saturday dinner, Since it was an invite to join a pot-luck dinner at another camp, the husband, Steve, made
Butternut Squash Risotto.
2 butternut squash, peeled, de-seeded, and cubed.
Fresh Garlic
Olive oil (Saturday he could use the oil
)Two containers Trader Joe Butternut Squash soup.
8 oz. peeled, raw shrimp
4 cups instant rice
So you fry up the squash with the garlic, and add the shrimp. When the shrimp is done, you then, here's the key, add the rice and follow the directions to make the four cups of rice from the rice package BUT you substitute for plain water the Trader Joe's butternut squash soup in an equal amount, plus 1/2 cup. So the rice absorbs the soup instead as it cooks. Once added you move it off the direct heat and allow the rice to cook. When the rice is tender, and most but not all of the liquid is absorbed, it's done.
Since different instant rice vary, try this at home before you do it in a pot or Dutch Oven over the fire.
For my contribution, I did Quick & Easy Apple Crumble, which if you can't find this thread later in the year, is also uploaded to the "desert" section under recipes.
2 cans apple pie filling
1 box instant oatmeal cereal, brown sugar/cinnamon flavor.
1 stick of butter, cold
cold water.
Dump both cans of apple pie filling into the Dutch oven and place it over the fire to heat. Take 8 pouches of the instant oatmeal, and add cold water to it to make a stiff dough. (you can stretch the dough for a really large DO by adding more pouches of cereal to the dough) Cut small bits of the butter into the dough, and use a wooden spoon to mix it but don't completely melt the butter. Spoon this over the apples in the DO and use the spoon to smooth the dough into a solid layer. Cover and heat with coals on top of the DO for about 40 minutes or until toasted and crusty. Serve.
LD
