Sacrificing meat on Fridays during Lent doesn't mean sacrificing flavor
What to serve for dinner on Fridays during Lent can prove something of a headscratcher if you want to refrain from eating meat, but are not a fan of baked or fried seafood dishes.
Sure, you can order pizza or fill up on grilled cheese sandwiches, but that can get pretty old pretty quick. That's especially the case when there's so many wonderful plant-based dishes that are not only inexpensive and easy to whip up in short order, but just as filling as a meal centered around meat.
The recipes below offer two examples.
The first takes a favorite Pittsburgh fish-fry side dish — potato-and-cheese pierogies — and deconstructs it into a filling, stick-to-your ribs casserole. The second is an easy, gently spiced onion-and-tomato curry that features chickpeas simmered in a fragrant blend of herbs and warming spices.
Both are made in one pan or pot, making for easy cleanup.
Deconstructed Pierogi Casserole
PG tested
This easy casserole boasts all the great flavors of an onion-and-cheese pierogi, but none of the hassle of having to make dough from scratch, roll it out and stuff into dumplings. It's adapted from a recipe created by celebrity chef Michael Symon, whose mother grew up in Monessen, for the Food Network. Symon's original recipe calls for farmers' cheese, a semi-soft curd-like cheese with a mild, milky flavor. I substituted cottage cheese, which is a lot easier to find in your average grocery store. I also omitted bacon to make it vegetarian and used lasagna noodles instead of homemade pierogi dough.
Be sure to let the casserole dish rest for at least 15 minutes before cutting it into slices. Otherwise, you'll end up with a soupy mess on the plate.
INGREDIENTS
12lasagna noodles 2pounds russet potatoes, peeled and cut into large chunks
Kosher salt and black pepper, to taste
1cup heavy cream, heated until hot
8 tablespoons cold butter, cubed
1/4 cup chopped chives, some reserved for garnish 1 tablespoon olive oil
3 large yellow onions, thinly sliced
11/2 cups shredded Gruyère or Swiss cheese
11/2 cups cottage cheese Sour cream, for garnish
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles and rinse with cold water.
Prepare filling: Put the potatoes in a large pot and cover with 2inches of cold water. diced
1 tablespoon ground cumin
Sea salt
5cloves garlic, minced
2tablespoons fresh ginger, minced
1/2 cup fresh cilantro, chopped, plus more for garnish
1large jalapeño, seeded and chopped
1tablespoon ground coriander
1 teaspoon chili powder
1teaspoon ground turmeric
128-ounce can finely diced tomatoes
215-ounce cans chickpeas, rinsed and drained
Sugar
1teaspoon garam masala
Juice 1/2 lemon, plus more to taste
Rice or roti, for serving, optional Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes, about 10minutes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Stir in chopped chives, then season with salt and pepper to taste and set aside. Meanwhile, preheat the oven to 350degrees. Butter a 13-by-9-inch casserole dish or metal pan. In large pan, heat olive oil and add sliced onions. Toss to coat and season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet, about 10min. Let cool. Assemble casserole: Have the cooked lasagna noodles, mashed potatoes, caramelized onions and cheeses ready on a work surface. Arrange one layer of 4lasagna noodles on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2 -inch layer of potatoes on top of the dough. Top with some caramelized onions and a sprinkling of both Gruyere and cottage cheeses. Repeat the layers to use the remaining ingredients, finishing with the Gruyere and cottage cheese. Season the top with pepper. Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives, if desired. Serves 8.
— adapted from foodnetwork.com
Chana Masala
PG tested
This naturally gluten-free vegetarian recipe has an incredible depth of flavor for something that comes together so quickly. I only added one jalapeño to keep it tame, but you could double the amount or use chopped Thai green, or bird's eye, chiles for even more spice. Eat it right out of the pan or, to stretch out the number of servings, dish over white or brown rice.
INGREDIENTS
3tablespoons vegetable oil 1medium yellow onion, finely
DIRECTIONS
Heat a large saucepan over medium heat. Once hot, add oil, onion, cumin and a generous pinch of salt.
Add garlic, ginger, cilantro, and chopped jalapeño and stir to combine. Add ground coriander, chili powder and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.
Add canned tomatoes and chickpeas and another pinch or two of salt. If the mixture looks a little too thick, add a little water.
Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 1520minutes, or until thick and stew-like. Stir occasionally. When the masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or if desired, a bit of sugar for sweetness (and to offset the heat of the chilies).
Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Enjoy as is or pair with white or brown rice and/or roti. Leftovers will keep covered in the refrigerator up to 4days, or in the freezer up to 1month. Serves 4.
— adapted from minimalistbaker. com