Holiday Recipes: Easter, Christmas, Fasting & Lenten

[Rasputin]

Rasputin

I am sorry, but I don't really understand what you mean "because we are too busy with ourselves."

You are too busy with an improvement of yourself. 

In my opinion, a great many people keep hate and anger inside them and let it fester. If someone hurt you and you are no longer together, should you let your hate consume you? At some point it is better to forgive and move on.


Also, we often focus on all the pain that others have done to us, yet we forget that we also hurt others. I believe that it is important to look at how we can improve. I can't control another, but I can control my own actions and my own feelings.

Of course we need to improve ourselves every day but to work with yourself is too simple...much difficult to help  people who needs your help despite of he hurts you or not.
"Can you help me,pls?"
"No, I am too busy with my internal improvement".

I believe that very often we help ourselves the most by helping others.

[mirror]

Rasputin

I believe that very often we help ourselves the most by helping others.

It is the best for both sides anyway.

[mendeleyev]

Fresh Fruit Ambrosia

4 oranges, peeled and sectioned
½ fresh ripe pineapple, peeled and chunked
2 apples, thinly peeled and cubed
1 whole ripe cantaloupe or honeydew, halved and made into balls
½ can frozen orange juice concentrate
1 cup pecans, coarsely chopped
Freshly grated coconut (optional)

Toss fresh fruit together in a large bowl. Add orange juice concentrate and pecans. Serve salad in individual bowls with grated coconut sprinkled on top.


Notes:  WOW, this is tasty.  Hard to believe it's a Lenten recipe!

[mendeleyev]

Waldorf Salad

4 apples, diced
2 cups chopped celery
¼ cup raisins
¼ cup chopped nuts
2 Tbsp. lemon juice

Combine apples, celery, raisins, and nuts into large bowl. Sprinkle lemon juice into salad, toss well.

[mendeleyev]

Winter Fruit Salad

2 cubed bananas
2 cubed pears
2 cubed apples
12 chopped pitted dates
4 juiced tangerines
½ cup ground walnuts

Toss fruits with juice. Refrigerate for about 1 hour. Top with walnuts before serving. Yield: 6 servings.

[mendeleyev]

Carrot Salad

2 cups grated carrots
1 cup grated jicama
2 ears corn, kerneled
4 brussels sprouts, sliced thin
1 cup alfalfa sprouts, cut in half
Cucumber Dressing (recipe below)
½ cup chopped olives (optional)
Lettuce for two

Prepare a bed of lettuce. Combine the first five ingredients. Scoop onto lettuce. Pour Cucumber Dressing over top. Garnish with olives. Serves two.




Cucumber Dressing

1 medium cucumber
1 small-medium tomato
2 ribs of celery

Chop all ingredients, place in blender, and blend until smooth.

[mendeleyev]

Leek Soup:

Copied from a Greek Orthodox site:  http://www.monachos.net/forum/showthread.php?t=4585

This has been our all time favorite vegetable soup. Add some fresh baked rolls to it, and it's heavenly! Andrew (my 9-yr old) said one day: "Mom, how is it that vegetables can taste so good?" And I told him it was God's gift to us, because I'm not a great cook. Or maybe it's because St Euphrosinos has been cooking instead of me! =)

2 14.5oz cans of diced tomatoes (you can, of course, use fresh tomatoes, or one large can of 25oz - 28oz).
1 large onion, choppped
4 cloves of garlic, pressed (or more if you feel a particular desire for more)
2 Tbs oil ( - which it really doesn't need!!!)
6 Large Leeks, white part, chopped. (I use some of the green parts too - the softer, light green parts).
1 large celery stalk, chopped
2 medium carrots, chopped
6 cups of vegetable broth
1/4 cup of cabbage, chopped (for some reason, the red cabbage adds more flavor to this soup, than the green)
1/2 tsp basil
1/2 tsp thyme
Salt & Pepper to taste

I sometimes add a few potatoes, chopped. And this last time, I added 2 cups of left over Garlic Rosemary Lentils that I had. We also add this soup to our store bought spaghetti sauce. It makes a lot, so there's plenty to experiment with.

Regular directions: (with oil) - In a large soup pot, heat oil and cook onion till nearly translucent. Add the garlic. Saute a few more minutes. Add the remaining vegetables and saute some more. Add seasonings. Put all the sauted veggies in a crock pot, add tomatoes and broth. Cook on low for 7-9 hours or on high for 4-6 hours.

I like the use the pressure cooker - just pressure for 4 minutes under 10lbs of pressure. But this last time, I was talking to mom on the phone, and forgot to put the top on my pressure cooker, and it all boiled to perfection anyway! Except, I can't say how long it took, because I was busy talking...

When cooking without the oil - it's much easier, just dump everything into the pot as your chopping each ingredient, add the liquids, cook till everything is done.

[mendeleyev]

Meatless Spaghetti Sauce

2 cups diced onions
2 cups diced green peppers
1 cup diced celery
2 garlic cloves minced
1 tbs oil (Optional)
4 cups diced fresh tomatoes
2 cups sliced fresh mushrooms
1 can (15oz) tomato sauce
2 cans (6oz each) tomato paste
1/2 cup burgundy wine or water
2 Tbs sugar
1 Tbs red wine vinegar or cider vinegar
2 Tbs minced fresh basil (or 2 tsp dried)
2 Tbs minced fresh oregano (1 tsp dried)
1 tbs minced fresh parsley (1tsp dried)
1 tsp dried rosemary
1 bay leaf
1 tsp salt
1/4 tsp pepper

If using oil, saute onions, peppers, celery and garlic first, then add everything else, bring to a boil. Reduce heat, cover and simmer for 1 1/2 hrs. Discard Bay leaf.

[mendeleyev]

Super-quick No-oil Lenten Cookies

1 cup raising
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
1/2 cup tahini
1 cup applesauce
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Mix sugar and tahini. Add in the apple sauce. Add in the remaining ingredients. Drop by spoonfuls onto greased cookie sheets. Bake in 350 oven for 8-10 minutes. (Although I baked the cookies for a little longer just check on them and decide for yourself). This recipe is from Food for Paradise, p.118

Also keep in mind that tahini and orange juice are fantastic for baking Lenten without oil. Also tahini is very good for other super quick recipes.

[mendeleyev]

From an Orthodox Church in America (OCA) cookbook

Creamy Clam Chowder

This is an absolute favorite. Can't believe it doesn't have any milk/cream in it. The kids love this one.

2 cups cubed russet potatoes (about 2 medium)
1 cup sliced carrots (about 2 medium)
1/2 cup chopped onion
1 can broth (about 2 cups)
1/2 cup water
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
2 6.5oz cans whole baby clams, undrained (we also tried frozen clams - which work really good - my husband thought they tasted better than the canned. Use whole clams - we tried bits and pieces once, and it wasn't good at all.)
1 can (15 oz) - white beans, drained

1 can coconut milk (about 11/2 cups to 2 cups)
2 Tbs chopped fresh chives (1 Tbs dry*)
1 tsp paprika


Put everything except the coconut milk, chives and paprika in a large enough pot. Bring to a boil, cover and simmer 15 - 20 min. or until potatoes are tender. Stir in remaining ingrediants, and heat through.

Serve with bread and salad.

[mendeleyev]

Now in the church that was at Antioch there were certain prophets and teachers: Barnabas, Simeon who was called Niger, Lucius of Cyrene, Manaen who had been brought up with Herod the tetrarch, and Saul. As they ministered to the Lord and fasted, the Holy Spirit said, 'Now separate to Me Barnabas and Saul for the work to which I have called them.Then, having fasted and prayed, and laid hands on them, they sent them away. (Acts 13:1 3)

[mendeleyev]

SWEET BISCUITS


Preheat Oven to 425

2 c. flour
1/3 c. sugar
1 Tb. baking powder
1/4 tsp. salt
1/3 c. margarine
1 c. soy milk



--------------------------------------------------------------------------------

1. Mix flour, sugar, baking powder, and salt in a bowl.

2. Put softened margarine into flour mixture and cut with 2 knives or pastry blender until margarine is size of small pebbles.

3. Pour in soy milk and mix until just blended - you may have to pick up the dough and need it a few times but try not to mix it too much.

4. Pull dough apart into cupcake size pieces and place on cookie sheet.

5. Bake for 15 minutes or until golden brown.

[mendeleyev]

Vegan Lasagna

Preheat oven to 375

1 package of lasagna noodles (12-15 noodles)
1/2 onion, diced and sauteed
1 10 oz. package frozen (de-thawed and drained) chopped spinach
1 15 oz. package extra firm tofu
1 Tb. lemon juice
1 Tb. minced garlic
1 Tb. honey
1 Tb. oil
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano
1 medium-sized jar of favorite tomato sauce
Optional: 1/2 cup sliced black olives, 1/2 c. chopped mushrooms

1. Cook noodles according to package directions. Sautee onion in a small pan until soft.
2. In a medium-sized mixing bown, mash tofu with lemon juice, salt, garlic, seasonings, and honey and then mix in vegetables.
3. Put layer of lasagna noodles at the bottom of a 9 x 12 baking dish.
4. Cover noodles with a later of sauce, then a layer of tofu-vegetable mixture, then more noodles.
5. Make 3 layers, cover with foil and bake for 40 minutes or until bubbling around the edges.

Variation: to make Suffed Shells, cook Jumbo shells according to package directions, fill each shell with tofu-vegetable mixture, lay shells in a baking dish and cover with sauce. Bake, covered, for 40 minutes. The same goes for manicotti.

[mendeleyev]

Pad Thai

8 to 10 oz package "linguini style" rice noodles
1 minced shallot
2 tsp minced garlic (4 chopped cloves)
1/2 bunch scallions, chopped
12 - 15 oz. prefried tofu (or fry drained, cubed extra firm tofu yourself until golden brown).
1 c. fresh bean sprouts
1/2 c. crushed peanuts oil for frying

SAUCE:
2 Tb. sugar
2 Tb. white vinegar
5 tsp. soy sauce
1 tsp. water
2 Tb. peanut butter
1/2 tsp. cayenne pepper
1 tsp. lime juice

1. Cook rice noodles according to package directions. Set aside.
2. In a small bowl, blend ingredients to make sauce.
3. In a large wok or frying pan, heat about 1 Tb. oil and stir-fry peanuts over med-high heat until they begin to darken. Remove from wok and set aside.
4. Add 2 Tb. oil to wok and stir fry shallot, then adding garlic and scallions. Add tofu to wok and stir fry. Add prepared noodles, peanuts and bean sprouts to wok, then quickly pour in sauce.
5. Stir fry all ingredients until noodles are covered with sauce and heated, about 2-3 minutes. Serve. Feeds 3-4 people.

[mendeleyev]

Here is an updated list of Orthodox Easter dates:

2008 - Easter Sunday - April 27th
2009 - Easter Sunday - April 19th
2010 - Easter Sunday - April 4th (same)
2011 - Easter Sunday - April 24th (same)
2012 - Easter Sunday - April 15th
2013 - Easter Sunday - May 5th
2014 - Easter Sunday - April 20th (same)
2015 - Easter Sunday - April 12th
2016 - Easter Sunday - May 1st
2017 - Easter Sunday - April 16th (same)
2018 - Easter Sunday - April 8th
2019 - Easter Sunday - April 28th
2020 - Easter Sunday - April 19th
2021 - Easter Sunday - May 2nd
2022 - Easter Sunday - April 24th
2023 - Easter Sunday - April 16th

Note:  (same) indicates the years when Easter will be celebrated on the same day in both East and West.

 

"No-Quesa"dillas

1 package burrito-sized flour tortillas
1 16 oz. can vegetarian refried beans or black beans
1 11 oz. can corn and peppers
2 Tb. chopped scallions
1 Tb. chopped jalapenos
1 Tb. margarine
12 oz. extra firm silken tofu, sauteed (optional)
margarine for sauteing

1. In a large bowl, mix beans, corn, onions, jalapenos, spices and tofu (if using black beans, lightly mash them).
2. Heat a greased griddle or frying pan over medium-high heat.
3. Lay one tortilla onto griddle. Spread about 1/2 cupt of mixture onto half of the tortilla (quickly, so the tortilla doesn't burn).
4. Fold the Tortilla in half and pat down into place with a spatula. Turn and fry both sides of the tortilla until they are golden brown and lightly crispy.
5. Serve with salsa and guacamole.

[mendeleyev]

Garlic and Spinach Cous Cous

1 c. cous cous
1 1/4 c. water
1 cube vegetable bouillon
1 chopped onion
2 Tb. margarine
2 tsp. garlic
1/2 c. chopped spinach
2 Tb. chopped pine nuts (optional)
1/4 tsp. pepper

1. Boil water in a saucepan.
2. Add garlic and vegetable bouillon cube.
3. Stir together and add onion, spinach and pine nuts.
4. Boil, covered, for 3-5 minutes.
5. Add cous cous, cover and remove from heat immediately.
6. Let stand for 5 minutes, then fluff with a fork. Serves 2.

[mendeleyev]

Moreover, when you fast, do not be like the hypocrites, with a sad countenance. For they disfigure their faces that they may appear to men to be fasting. Assuredly, I say to you, they have their reward."

But you, when you fast, anoint your head and wash your face, so that you do not appear to men to be fasting, but to your Father who is in the secret place; and your Father who sees in secret will reward you openly. (Matthew 6: 16 18)



Note:  The third Sunday in the Easter Lenten period is the day when all Orthodox Christians venerate the Holy Cross.

[mendeleyev]

Thai noodles (with peanut sauce)

2 packages Oriental-flavored Ramen noodles
2 c frozen veggies - I use a stir-fry pack
1/3 c hot water
1/4 c peanut butter (creamy or crunchy) (I use natural peanut butter)
1 tsp sugar
1/8-1/4 tsp crushed red pepper flakes
Chow mein noodles (optional)


Reserve seasoning packet from noodles. Bring 4 cups of water to boil in a large sauce pan. Add noodles and vegetables to water. Cook for 3 minutes, stirring occasionally. Meanwhile, whisk together hot water, peanut butter, red pepper, and seasoning packets (to taste) in a large bowl. Drain noodles and veggies; add to peanut mixture and toss to coat. Serve warm with chow mein noodles. Serves 4.

[mendeleyev]

Sweet Potato Bars (Lenten Dessert)

1 c. mashed sweet potatoes
1/2 c. vegetable oil
1 c. sugar
Mix together.

Add:
2 c. flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp nutmeg
1/2 tsp cinnamon
1 c. raisins (dust w/ flour so they don't sink to the bottom of batter)

Pour into 9" X 13" pan; bake @ 350 for 25-30 min.

After baking, drizzle glaze all over the top.

Glaze:
1/4 c. confec. sugar
2 Tbsp hot water

Cut into squares when cool.

[mendeleyev]

Greek Bean Salad (Lenten)

3 cans Northern beans
1 clove garlic, minced
1/2 cup red onion, chopped
1/4 cup green onion
1/2 cup chopped black olives
salt to taste
pepper to taste
oregano to taste
basil to taste

Dressing: 1/2 cup balsamic vinegar
1/2 cup olive or vegetable oil

Drain beans and rinse lightly. Add garlic, red onion, green onion, black olives and seasonings. Blend dressing and mix into beans. Let marinate at least 8 hours in refrigerator.

[mendeleyev]

Tuna Salad Sandwich

8 oz canned tuna, drained
1/4 c diced onion
1 tsp celery seed
1 Tbl garlic powder
1/2 c lenten mayo
1/4 c diced celery
1/4 c diced pickle
1 tsp dill
1 tsp pepper

Mix all ingredients and serve on lenten bread with alfalfa sprouts & tomato.

[mendeleyev]

Sprout Sandwich

2 c. alfalfa sprouts
2-3 Tbs veg. mayo
1 diced tomato
3 diced celery stalks
3 chopped green onions
1/4 tsp. dill weed
2 pita loaves

Toss all, except the pita, together lightly. Fills 2 average pitas. For variety, add shrimp, or chopped peppers. Serves 4.

[mendeleyev]

Fasting

In Orthodox Catholic communities, fasting is an important part of their spiritual life, providing times for contemplation and prayer. During these times, Orthodox Christians abstain not only from meat but also from eggs, milk, and cheese during all fasting days.


Fasting is observed during the Great Lent, every Wednesday and Friday throughout the year (unless a feast takes precedence over the fast), and on all days listed below:


The Great Fast. Beginning seven weeks before Easter, Lent is the most important period of the year for the Holy Eastern Orthodox Church. The fast is divided into two parts. The first forty days commemorate the fast of Christ in the desert. During this fast, according to the Scriptures, Satan appeared before Christ to tempt him.


The Passion-week fast, a separate fast, commemorates the suffering and passion of Christ. Orthodox Christians abstain from meat and dairy foods, but children and the sick are exempt.


A period of self-denial, contemplation, and prayer, the Great Fast begins on Monday after Cheese-fare Sunday - forty days before Palm Sunday - and ends on the eve of Palm Sunday.


Holy Week, from the evening of Palm Sunday to Holy Saturday, is a special fast in the honor of Christ’s passion.


The Weekly Fasts. Each Wednesday and Friday is observed with fasting, unless a feast takes precedence over the fast. The fast on Wednesday is in memory of the betrayal of Christ; the fast on Friday is in memory of His passion and death on the Cross.


The Fast of The Holy Apostles. Beginning on the Monday after All Saints’ Sunday - the Sunday following Pentecost - and lasting until the Feast of The Holy Apostles (Peter and Paul) on June 29th, this fast varies in length depending on the date of Easter.


The Fast of the Theotokos (Virgin Mary). Preceding the Feast of the Falling Asleep of the All-holy Theotokos, this fast begins on August 1st and lasts until the day of the feast, August 15th.


The Fast before Christmas. Beginning on November 15th, this fast lasts until the day of the Feast of the activity, December 25th.


Special Fast Days:
August 29th: The Beheading of St. John the Baptist.
September 14th: The Elevation of the Holy Cross.
January 5th: The Eve of the Epiphany



Note:  These are dates for fasting according to the Antiochian Orthodox Christian Archdiocese of North America, a sister church of the Russian Orthodox.  Some dates may be different from the Russian Church fasting calendar.

[mendeleyev]

Shrimp Linguine

From the Russian (OCA) Orthodox Church in Alaska

½ lb linguine
12 jumbo shrimp, peeled and deveined
½ C butter (or margarine)
4 cloves garlic, minced
½ C mushrooms ( I use 1- 10oz can pieces)
¼ C   Romano or parmesan cheese (non dairy for Lent)
½ tsp salt
Parsley for garnish
Salt and Pepper to taste

Cook linguine until al dente. Drain, rinse in cold water and set aside. Dice or cut shrimp in half, depending on your preference (I cut in three). Melt butter or margarine in a large skillet and add shrimp and garlic. Slice or dice mushrooms, add to pan and cook slowly about 5 minutes. Add linguine to skillet; sprinkle with cheese (if not Lent), salt and pepper. Toss until linguine is heated through. Turn onto warm serving platter and add garnish with extra cheese and parsley if desired.

Serves 4

[mendeleyev]

Fried Brown Rice with Vegetables


1 C vegetable stock
1 T soy sauce
1 T canola oil
2 tsp dark sesame oil
1/2 lb. button mushrooms
5 green onions OR 1/4 cup chives, snipped
2 med carrots, diced
2 C cabbage, diced
2 cloves garlic, minced
1/2 cake firm tofu, drained
4 C cooked brown rice, (1 C dry, cooked in 2 C water)

Braggs
Cayenne
Bean sprouts

Combine the stock, soy sauce, canola oil, sesame oil. Set aside. Thinly slice mushrooms, discard all but 2 inches of the green portion of the onion, cut off the root end, and cut the onions into 1 inch pieces. Set aside.

Preheat a wok or large saute pan over med-high heat until very hot and pour in 1/4 of stock mixture, along with the carrot and mushrooms. This should begin to sizzle and bubble immediately. Stir-fry 3 min. Add the onions, cabbage, and garlic, plus an additional 1/4 C of the stock. Stir-fry 3 min. Add the cooked rice and the remainder of the stock mixture. Use two metal spatulas or spoons to keep the rice moving in the pan as it cooks for 5 min.