Fasting While Feasting

Lent is one of the times of the Christian calendar when people think about fasting: reduced calories, meatless meals, more fish, no eggs.  Now at the Lenten season, it is not too late to begin Fasting: either for religious reasons or health reasons.  Just like dieting, if you stray, you can always get back onto the path.  Here are some suggestions for meals that will meet the requirements any day you choose.  Welcome to MLE who is now following. [Thanks, Peg.]           Check out the bottom of the page for next week’s shopping list and a recipe for some fabulous Mexican Pickled Vegetables.

Moroccan Tuna posted under ‘Western Med’ February 5, 2017

Tuna-Bean-Garlic Patties posted under ‘Rich Flavors’ February 28, 2016Tuna:bean:garlic patties

Spinach/Fish Timbals posted under ‘Keep the Faith’ February 7, 2016Spinach-Fish Timbales w: gr beans

Chili non Carne posted under ‘Go Wild’ March 2, 2016

Minestrone Soup posted under ‘Mmmmmm….’ February 3, 2016

Mediterranean Vegetables with Couscous posted under ‘…Summer…’ February 3, 2016Mediterranian Meal

Salmon Roasted with Tomatoes posted under ‘What do we do now?’ January 3, 2016Roasted slamon w: tom + sug-snap peas

Red Beans and Rice posted under ‘Some of That’ October 7, 2015

INGREDIENTS LIST FOR NEXT WEEK’S MEALS: one portion servings                               breakfast:

1 two-oz egg 1.5 two-oz eggs
¼ oz bleu cheese 3 Tbsp Mexican Pickled Vegetables
cottage cheese cheese, low-fat [or ricotta] 1/3 oz Cheddar cheese
Parmesan cheese pear or apple
salt, pepper
Applesauce [unsweetened], 2 oz [or pear]
Whatever you need for your smoothie Whatever you need for your hot beverage
Whatever you need for your hot beverage Whatever you need for your smoothie

dinner:

2.5 cups baby salad greens 1 oz thinly sliced corned beef
2.5 oz beets 1/3 cup Bechamel sauce, plain
1.25 oz bleu cheese 1/4 oz Swiss cheese, from deli
1.5 oz tomatoes, fresh 1.5 cups cabbage
1 oz white beans, canned
Olive oil + balsamic vinegar

Mexican Pickled Vegetables: This Yucatan treat comes to us via It’s All American Food by David Rosengarten. Quantities given to make one quart. Easily doubled.                       NB: Will keep in the refrigerator for several weeks.                                                                       NB: The longer it sits, the spicier it gets. Super as a side dish; a nibble; an ingredient.

2 cups cauliflower florets                                                                                                                                             1 and ¼ cup carrots, peeled and sliced 1/4” thick on the diagonal                                                        ½ cup zucchini, sliced into 1/3” rounds                                                                                                            2-3 jalapeno peppers, sliced thinly                                                                                                                 ½ cup white vinegar                                                                                                                                             1 cup cider vinegar                                                                                                                                                 1 cup water                                                                                                                                                                3 Tbsp sugar [do not use sugar substitute when pickling]                                                                          1 Tbsp kosher salt                                                                                                                                                  1.5 tsp dried oregano, Mexican if you can get it                                                                                                                   ¾ tsp peppercorns                                                                                                                                                 ½ tsp coriander seeds                                                                                                                                           ½ tsp dried thyme                                                                                                                                                   1.5 bay leaves, crumbled                                                                                                                                       ½ large onion, thinly sliced                                                                                                                                 3 cloves garlic, halved

Bring a pot of salted water to a boil and add the cauliflower and carrot. When the water returns to a boil, boil the vegetables for 2 minutes. Drain the vegetables and refresh under cold water. Put the cooked vegetables in a large bowl with the zucchini and jalapenos and stir to combine. Put into a heat-proof one quart glass jar [ex: a Mason jar], and set aside on a cutting board.                                                                                                                                                          In a sauce pan, combine the vinegars, water, and all remaining seasonings. Bring to a boil, then simmer 5 minutes to blend flavors. Take off the heat and immediately pour over the vegetables in the jar. [I had a little left over, which I saved to pour in later] Let cool to room temperature, then put a lid on it and refrigerate until cold. Very pretty. Very yummy.

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