Saturday, April 14, 2012

Great and Holy Pascha...our last supper

As we prepare for Pascha tonight at midnight, its time to make our "last supper" of fasting foods. Tonight we are having large grilling shrimps with a Thai inspired barbecue sauce. I am roasting the shrimps after marinating them for an hour in the sauce.

Thaw and rinse the shrimp. Mine came butterflied, if yours are not then do so.
I made a marinade from:

3 T lemon juice
1 T Dijon
2 t minced garlic
2 t Red curry paste
1 T soy sauce

Soak the shrimps in the marinade for about an hour. Since the weather is particularly nasty today in Omaha, I lined a baking sheet with foil and laid the shrimps out meat side down and tails in the air. I baked them at 400 degrees for about 15 to 20 niutes till opaque throughout. Delicious! We served them with grilled eggplant and zucchini. Yum.

Tuesday, April 3, 2012

Tabouleh...lenten treat



Having an abundance of cracked grain in the cupboard and the variety of fresh veggies at the market, the menu calls for Tabouleh. I used:

about 6-8 ounces of dried cracked wheat, soaked in water till soft, about 30 minutes
chopped cucumber
chopped mixed bell pepper
chopped green onion
cherry tomatoes halved
1 bunch of parsley chopped
1/2 bunch of cilantro chopped
2 cloves of garlic minced
juice of 1 lemon
olive oil
salt and pepper
mint (optional)
4 ounces of zesty Italian dressing (optional)

Combine all and allow to sit for a while. Stir occasionally, add more dressing if the wheat takes up too much.

Traditionally served on romaine leaves but we spoon it right up. Great taste, nice and fresh.

Thursday, March 29, 2012

Green Beans and Tomatoes....A Lenten affair



Doesn't sound like much does it?

I sauteed some blanched green beans with 2 cloves of garlic and a pinch of cinnamon. I added one can of diced tomatoes and heated through.

Weird. Very good eats.

I am not sure what it is about tomatoes and their alliance with green beans that makes this so tasty. The Lebanese at our old parish would serve this over rice but a bit of Prosphora soaked up the juices nicely.

Sunday, March 25, 2012

Eating Omaha...The Twisted Cork Bistro

Last night was a beautiful evening in the Big O. Temperate and no wind, a nice night to eat al fresco. We had reservations at The Twisted Cork for 5:30. Not sure why so early but that's what they gave us and when we left at 7 the place was still pretty much empty.


I think I started the evening in sticker shock. They had a nice selection of Washington State and Oregon wines but not one under $35.  Almost everything on the menu was ala carte and entrees started at $23.00. It is a very expensive place to eat, so I expected good food and good portions.

The evening began with a lavosh pizza and a bottle of Goose Ridge G3 blend. The pizza ($11) was grand with various cheeses, artichokes and sun dried tomatoes but only 1/2 a 12 inch size pizza. Odd, no breads on the table and no salt and pepper. Salads started at $5 and up from there. A pretty moderate salad for the price. We split one.

Lori had the seared Yellow fin, Mat and Brenda had the Fin Fish duet and I had the Shellfish Duet. Lori seemed pretty happy with the tuna, seared just right with a duet of sauces. The white sauce was a wasabi aoili and complimented fish very well. My duet was comprised of 3 shrimps and 3 large scallops with a yellow curry sauce and mango. The dish was great with the exception of the mango. Several pieces were still quite cold (obviously a previously frozen ingredient)

Mat and Brenda's duet consisted of a fillet of salmon, halibut and one shrimp. Frankly the serving looked meager. One shrimp, really? Brenda's salmon was very rare. I have to confess, I like my salmon a bit more done than that. I actually finished it for her with a bit of Lori's wasabi aoili. I think Mat still looked hungry. The bill was a whopping $100 per couple by far our most expensive meal so far.  Probably not on our list to revisit. Lori has been there before for lunch and it was great so maybe a lunch spot is best.

Post script: I revisited the menu from Twisted Cork. I suppose we all got what we asked for. Perhaps the owners, from Seattle, eat their salmon a bit on the rare side. There was not much mention in the menu about how rare its going to be. Maybe I overcook my salmon ( I like it ever so on the edge of translucent and I like the edges crisp, personal preference) I do like sushi, so the raw fish thing is ok with me but I am not a huge fan of raw salmon.

So far our Eat Omaha thing has been kind of a disappointment. Nicola's is the only place I would hit again out of the three we have visited.  Next up is Mexican and we are talking about hitting Netties. I have been a SOB (South Omaha Boy) most of my life and simply have never eaten there. So, to Bellevue we go. I have in the past eaten at some great Mexican places in South Omaha. Most of them came and went, some were quite memorable especially one on Q street east of 30th street. Authentic and delicious but that place was boarded up years ago.  We'll see what happens.....

Saturday, March 17, 2012

Welsh Rarebit


A sale on Marble Rye at HyVee got me to thinking. This is not Lenten Fare in the strict sense of our Lent but it's meatless and delicious. From Alton Brown's recipe on Food Network this makes a weekend of mucking out the pond bearable. Even Ben ate some.

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup porter beer
  • 3/4 cup heavy cream
  • 6 ounces (approximately 1 1/2 cups) shredded Cheddar
  • 2 drops hot sauce
  • 4 slices toasted rye bread

Directions

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

Saturday, March 10, 2012

Chickpea and Artichoke Masala

I made a recipe from Aarti Party tonight with a bit of Na an on the side. Purely vegetarian with the exception of 1/4 cup of yogurt.

1 large red onion chopped
1 clove of garlic
1/2 inch piece of ginger grated
3 Roma tomatoes chopped
2 T canola oil
1 t cumin seeds
1 t ground coriander
1/2 t garam masala
1/4 t paprika
1/4 t turmeric
1/4 c yogurt
1 T lime juice
1 can (14 1/2 ounce) chickpeas
1 can (14 1/2 ounce) artichoke hearts drained and rinsed
1/2 c water
salt
Chopped fresh cilantro

optional 1 serrano pepper split

Process the onion, ginger, garlic, and tomatoes in a food processor and process till smooth.

Meanwhile warm the oil and once shimmering, add the cumin seeds. (I added a serrano and let it cook in the oil too for a little bite) Once they are done popping, add the onion tomato mixture and saute till the color darkens and it thickens about 10 minutes.

Add the spices and cook 30 seconds then add the yogurt slowly. Stir in the lime juice and water, chickpeas and artichokes. Salt to taste. Cover and simmer 10 minutes. Check seasoning then garnish with cilantro.

Man, this was a great recipe. Tasty and filling. The side of hot off the griddle Na an really made it but you could serve it over rice also. Yum.



Monday, March 5, 2012

New month but still in Lent

We are getting pretty well fed considering the restrictive diet. Haven't tried anything daring yet but we bought more fish and shrimp at the market and I usually have a pound of cooked shrimp in the fridge for snacking and lunches.

My typical lunch is about 6 Castelvetrano olives, hummus, pita and 6 large shrimps with Trader Joe's cocktail sauce. I am always hungry at about 1 or 2 in the afternoon. Haven't remembered to bring a snack yet to help with the afternoon munchies. Since I come in at 0530 I usually eat lunch at 10 but sometimes I am starving and eat a bit earlier. I have a jar of peanut butter here for the occasional tablespoon hunger killer.

Last week I made a panko baked mahi mahi that was good but I thought a bit dry. I will try again with some cod this week. Generally I simply pan saute my fish with a dredge of flour and a bit of oil. A reduction of white wine makes a nice sauce with a splash of lemon. I have cod, mahi and sole in the fridge. I think I have a few fillets of flounder left also.

The Thai noodle dish I made last week was great but we get tired of that flavor quickly. I am looking into Indian recipes especially from Arti Party on the Food Channel. A lot of vegan type things from her repertoire to make. I think all the spice would be a welcome addition to normally bland fare we are eating.

Monday, February 27, 2012

Coconut Red Curry Sauce and noodles



Coconut Red Curry Sauce and Noodles


adapted from: Bobby Flay  

1 Tbl. canola oil

1/2 c. mushrooms, chopped

1 (one-inch) piece fresh ginger, grated

1/4 medium onion, finely diced

2 Tbl. red curry paste

1 (15 oz.) can unsweetened coconut milk, stirred

1 c. napa cabbage, chiffonade

2 medium carrots, julienned

1/2 Tbl. honey

3 scallions, chopped

juice of 1/2 a fresh lime

chopped fresh cilantro

salt and black pepper

1 Lb. noodles (I used fettucini), cooked



Heat oil in a large skillet over medium heat. Cook the mushrooms, ginger and onion until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk and then add the cabbage, carrots and cook 5 minutes more (I went 10-15 minutes, so my carrots would be softer). Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Toss over the noodles. Serves 4.

That whole fish without a backbone thing...

I was looking for answers to the inevitable questions that will follow the previous post and this seems to satisfy me the most. A simple explanation of why we eat no fish with a backbone (shellfish). I pulled this Monacho's post from Fr. David Moser. He seems to have some very good answers as a moderator on the web site.



"I don't think anyone really "knows" why this is - I've heard as many explanations as there are people. The simple fact is that this is the tradition we have received from our ancestors and forefathers in the faith.

My own personal explanation for this is that shell fish do not have discernible "blood" and since the blood is linked closely to the soul, a creature without discernible blood is not ensouled and thus can be consumed without unduly inflaming the passions. St Basil the Great also indicates that cold blooded animals (fish in particular) have "inferior souls" because while they have discernible blood, it is "inferior" to that of warm blooded animals. Good science? probably not - but good spirituality? I'd bet on St Basil. By extension then this is why fish is sometimes permitted during a fast but other meat is not. (Being that an inferior soul it inflames the passions to a lesser degree). But then this is all my own opinion and not really necessarily the "real" reason."

Fr. David Moser

Great Lent


Rather than paraphrase, I looked for some easy text to understand and talk about the observance of Great Lent.  We participant in this process for the full 40 days or so. We do not eat meat but we do have some dairy in our fast in our house, it's a very individual process in the church.

While there are major guidelines and there are certainly several "degrees" of fasting, we generally choose a fast that we can live with in our daily lives.  Some folks want to see how much they can bend the fast with meat substitutes or other items. I see that a lot of us become so food focused we kind of miss the whole point, myself included. I have to provide meals for my family but elaborate preparation of "gourmet" meals is kind of the opposite of fasting, we tend to get caught up in the whole process.  This year I am looking for simpler recipes that get the job done, leave me a little hungry and remind me of why I am doing this.

We had a sermon on Sunday kind of about fasting but mostly about not chastising those who don't participate.  I am not sure who that sermon was directed at but I did look again at my personal attitude. I am not sure I talk so much to others about the fast. I do try to make it clear that whether you participate or not, any church sponsored event should follow the rules to the letter. I am not a popular guy.

Frankly I am thinking that people want more information about fasting which we don't seem to get at church. Not so much to beat each other up with but more for some guidelines and reminders. There are so many ways to honor the season besides beans and rice after sundown. That does not work well for most of us. And let's face it, we sponsor a Fish Fry each Friday and serve fish. We eat fish a lot during Lent but we are not supposed to. I know it.  Just on feast days. Well, perhaps this article will put some perpective on things.

So about Great Lent:

Purpose

The purpose of Great Lent is to prepare the faithful to not only commemorate, but to enter into the Passion and Resurrection of Jesus. The totality of the Orthodox life centers around the Resurrection.[1] Great Lent is intended to be a "workshop". Through spending more time than usual in prayer and meditation on the Holy Scripture and the Holy Traditions of the Church, the believer in Christ becomes through the grace of God more godlike.

 Observance

 Self-discipline

Observance of Great Lent is characterized by abstinence from certain foods, intensified private and public prayer, self-examination, confession, personal improvement, repentance and restitution for sins committed, and almsgiving. The foods traditionally abstained from are meat and dairy products, wine and oil. (According to some traditions, only olive oil is abstained from; in others, all vegetable oils.) Since strict fasting is canonically forbidden on the Sabbath and the Lord's Day, wine and oil are permitted on Saturdays and Sundays. If the Great Feast of the Annunciation falls during Great Lent, then fish, wine and oil are permitted on that day.
Besides the additional liturgical celebrations described below, Orthodox Christians are expected to pay closer attention to and increase their private prayer. According to Orthodox theology, when asceticism is increased, prayer must be increased also. The Church Fathers have referred to fasting without prayer as "the fast of the demons" since the demons do not eat according to their incorporeal nature, but neither do they pray.

Liturgical observances

Great Lent is unique in that, liturgically, the weeks do not run from Sunday to Saturday, but rather begin on Monday and end on Sunday, and most weeks are named for the lesson from the Gospel which will be read at the Divine Liturgy on its concluding Sunday. This is to illustrate that the entire season is anticipatory, leading up to the greatest Sunday of all: Pascha.
During the Great Fast, a special service book is used, known as the Lenten Triodion, which contains the Lenten texts for the Daily Office (Canonical Hours) and Liturgies. The Triodion begins during the Pre-Lenten period to supplement or replace portions of the regular services. This replacement begins gradually, initially affecting only the Epistle and Gospel readings, and gradually increases until Holy Week when it entirely replaces all other liturgical material (during the Triduum even the Psalter is eliminated, and all texts are taken exclusively from the Triodion). The Triodion is used until the lights are extinguished before midnight at the Paschal Vigil, at which time it is replaced by the Pentecostarion, which begins by replacing the normal services entirely (during Bright Week) and gradually diminishes until the normal services resume following the Afterfeast of Pentecost.

Saint Gregory Dialogus, who is credited with compiling the Liturgy of the Presanctified Gifts.
On weekdays of Great Lent, the Divine Liturgy is not celebrated, because the joy of the Eucharist (literally "Thanksgiving") is contrary to the attitude of repentance which predominates on these days. However, since it is considered especially important to receive the Holy Mysteries (Holy Communion) during this season, the Liturgy of the Presanctified Gifts—also called the Liturgy of St. Gregory the Dialogist— may be celebrated on weekdays. Technically, this is not actually a Divine Liturgy, but rather a Vespers service at which a portion of the Body and Blood of Christ, which was reserved the previous Sunday, are distributed to the faithful. Most parishes and monasteries celebrate this Liturgy only on Wednesdays, Fridays and feast days, but it may be celebrated on any weekday of Great Lent. Because the Divine Liturgy is not celebrated on weekdays, it is replaced with the Typica, even on days when the Presanctified Liturgy is celebrated. On Saturday and Sunday the Divine Liturgy may be celebrated as usual. On Saturdays, the usual St. John Chrysostom is celebrated; on Sundays the more solemn and penitential Divine Liturgy of St. Basil the Great is used.
The services of the Canonical Hours are much longer during Great Lent. In addition to doubling the number of Psalms read, the structure of the services is different on weekdays. In the evening, instead of the normal Compline (the final service before retiring at night), the much longer service of Great Compline is chanted. In the Greek practice, ordinary Compline is chanted on Friday night together with the Akathist to the Theotokos (Mother of God). The Akathist is divided into four sections and one section is chanted on each of the first four Friday nights of Great Lent. Then the Akathist is chanted in its entirety at Matins in the Fifth Saturday. In the Slavic usage, Great Compline is chanted on Friday night—though some parts are read rather than sung as they are on other weeknights, and some Lenten material is replaced by non-Lenten hymns—and the Akathist is not chanted until Matins of the fifth Saturday.
An interesting difference between the Eastern and Western observances is that while in the West the chanting of Alleluia ceases during Lent, in the East its use is increased. This is because for the Orthodox, fasting should be joyous (cf. Matthew 6:16), and the sense of unworthiness must always be tempered with hope in God's forgiveness.[2] In fact, days which follow the Lenten pattern of services are referred to as "days with Alleluia". This theme of "Lenten joy" is also found in many of the hymns of the Triodion, such as the stichera which begin with the words: "The Lenten Spring has dawned!..." (Vespers Aposticha, Wednesday of Cheesefare Week) and "Now is the season of repentance; let us begin it joyfully, O brethren..." (Matins, Second Canon, Ode 8, Monday of Cheesefare Week).
The making of prostrations during the services increases as well. The one prayer that typifies the Lenten services is the Prayer of Saint Ephrem, which is said at each service on weekdays, accompanied by full prostrations. One translation of it reads:
O Lord and master of my life! a spirit of idleness, despondency, ambition and idle-talking, give me not.
But rather, a spirit of chastity, humble-mindedness, patience and charity, bestow upon me Thy servant.
Yea, my king and Lord, grant me to see my own failings and refrain from judging others: For blessed art Thou unto ages of ages. Amen.
The public reading of Scripture is increased during Great Lent. The Psalter (Book of Psalms) is normally read through once a week during the course of the Daily Office; however, during Great Lent, the number of Psalms is increased so that the entire Psalter is read through twice during each of the Six Weeks (during Holy Week it is read through once). Readings from the Old Testament are also increased, with the Books of Genesis, Proverbs and Isaiah being read through almost in their entirety at the Sixth Hour and Vespers (during Cheesefare Week, the readings at these services are taken from Joel and Zechariah, while during Holy Week they are from Exodus, Ezekiel and Job). Uniquely, on weekdays of Great Lent there is no public reading of the Epistles or Gospels. This is because the readings are particular to the Divine Liturgy, which is not celebrated on weekdays of Great Lent. There are, however, Epistles and Gospels appointed for each Saturday and Sunday.

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