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Vegetable Stew-Lenten Recipe

Ingredients

1 medium Rutabaga

2 Turnips
4 Parsnips
2 carrots
3 stalks of celery
1 onion
4 cloves of garlic
salt, pepper, basil, oregano to taste
2 T tomato paste
1 cup frozen peas
1 chopped capsicum (which is bell pepper de-seeded)
1 chopped Courgette (zucchini)

Directions

Since some of these vegetables are often preserved by "waxing" them, they will need to be peeled, with a potato peeler or a paring knife (and the peels can't be saved). They are hard and need to be cubed into spoon sized pieces.

Chop and sauté the onions, celery, capsicum, courgette and garlic in a stewing pot, using enough oil for them to be moist. Add the seasonings to taste. Cover the mixture with water and then add several more cups of water. Bring to a boil and cook on low for 2 hours. Add water, and seasonings as needed. Adding the tomato paste to the stew, after an hour, adds a rich flavor and color.

If a thicker stew is desired, remove some of the broth and let it cool. Slowly add the cooled broth to a bowl with 3-4 tablespoons of flour. Whisk the flour into the liquid and add to the stew, returning the mixture to a near boil, stirring as it thickens.

(This stew does very well overnight in a crock pot.) (It also works wonderfully well as a "pot pie," if cooked for one hour in a stew pot and then poured into a pie pan, with or without a dough bottom, and covered with pie dough. Then bake one more hour in the oven.)

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Coconut Cupcakes

Ingredients

3/4 pound unsalted butter at room temperature

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

Cream Cheese Icing (recipe follows)

Directions

Preheat the oven to 325 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.

Cream Cheese Icing

1 pound cream cheese at room temperature

3/4 pound unsalted butter at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

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Cooking for Lent-Ratatouille

Ingredients

1 Eggplant

3 Zucchini

3 Yellow Squash

5 or 6 Plum Tomatoes (or canned tomatoes)

2 bell peppers

1 medium onion

6 cloves of garlic

1 Tablespoon of Basil and Oregano

1/2 Teaspoon of ground black pepper.

1/2 Teaspoon crushed red pepper (optional)

3 Bay Leaves

olive oil

parmesan cheese

Directions

Peel and cube the Eggplant, Zucchini and Squash. Slice the tomatoes. (Hand crush canned tomatoes.) Remove tops and inner membranes from peppers; slice and cut slices in half. Slice Onion, and then quarter the slices. With flat side of knife, press down on garlic cloves; remove skin; slice.

In a large soup pot, sauté peppers, onions and garlic in a small amount of olive oil - adding peppers first, then onions, then garlic - until onions are turning transparent.

Then add Eggplant, Zucchini, Squash, Tomatoes and seasonings. Add enough water to cover vegetables.

Cook on medium heat until liquid begins to boil. Lower to a simmer and cook for one hour, stirring occasionally. (Mixture may also be poured into a casserole dish and baked at 350 degrees for 45 minutes, uncovered for the last 15 minutes.)

Serve in bowls, topped with grated parmesan cheese.

Freeze leftovers, or share with a family or friend who may need a wonderfully prepared home cooked meal.

Enjoy!

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