Budget and Meatless Meals lists some budget-friendly and meatless meals during Holy Week.
Meatless dinners during the Lenten season don’t have to be bland or boring. Catholics who observe the Lenten season abstain from meat within the Holy Week.
Thus, we are highlighting five (5) of them that yield delicious but with a short list of ingredients.
- Pinoy MD‘s Eggplant Spaghetti
Ingredients:
2 tablespoons cooking oil
1 onion, chopped
1 head of garlic, chopped
4 tomatoes, chopped
1 eggplant, chopped
1 bundle kangkong
¼ kilo pasta, boiled
Procedure:
To cook the pasta: Fill a large pot with water and bring it to a boil. Add salt for flavor. Slowly add the pasta and keep stirring to prevent noodles from sticking together.
After 10 to 15 minutes, strain and remove pasta from water. Set aside.
To make the sauce: Saute the onion, garlic and tomatoes in a high heat pan.
Add the eggplant and let it cook until texture is mushy.
Once the eggplant is soft enough, mash it.
Add the kangkong last. Once cooked, mix the sauce with pasta. Serve.
2. All Recipes‘ Fish Tuna Burgers
Ingredients:
1 pouch (7 ounce) of tuna in water, drained and juce reserved
3 tablespoons of finely chopped onion
3 tablespoons of chopped celery with leaves
1 large egg
¼ cup dry bread crumbs
2 slices day-old bread cubed
1 pinch garlic powder, or to taste
1 pinch salt and ground black pepper to taste
3 tablespoons of olive oil
Procedure:
Mix drained tuna, onion, celery, egg, bread crumbs, bread cubes, garlic powder, salt, and black pepper in a bowl. If mixture is too dry to hold together, stir in reserved tuna juice, 1 teaspoon at a time. Divide mixture in fourths and shape each portion into a patty.
Heat olive oil in a large skillet over medium heat and pan-fry the patties until golden brown, about 3 minutes per side. Drain patties on paper towels.
3. Cook and Count‘s Mushroom-Rosemary Marinara
Ingredients
2 tablespoons butter
1 tablespoon olive oil
12 ounces onion, chopped
5 garlic cloves, minced
8 ounces mushroom, sliced
2/3 cup red wine
28 ounces can crushed tomatoes
1 1/2 tsp dried rosemary
1/8 tsp crushed red pepper
1/2 tsp kosher salt
1/2 tsp black pepper
Procedure:
In a large sauté pan, melt butter and add onion, cooking until soft and translucent. Add olive oil, garlic and mushrooms and stir occasionally over medium heat until mushrooms are browned and cooked through.
Slowly pour in wine, and stir well, scraping any browned bits from the bottom. Bring to a boil and simmer about 3 minutes until liquid reduces.
Stir in remaining ingredients gently. Reduce heat to medium-low and simmer about 10 minutes.
Serve over pasta with Parmesan and extra crushed red pepper if you like it hot!
4. Catholic Mom‘s Shrimp and Veggie Stir-Fry
Ingredients:
1/2 head napa cabbage, sliced thin
2 zucchini, cut into 1/4″ rounds
carrots- 1 cup matchstick
1 green bell pepper, julienned
Vidalia onion, chopped
a bunch scallions, chopped
ground ginger, 1 tsp divided
1 tsp salt, divided
freshly ground black pepper, 1 tsp and divided
36 medium shrimp, peeled, de-veined, cleaned, and chopped into thirds
minced garlic, 2 tablespoons
sesame oil, 2 tablespoons
soy sauce, 2 tablespoons
Directions:
Hand toss prepared napa cabbage, zucchini, and matchstick carrots in medium mixing bowl until all vegetables are evenly distributed. Repeat this process with prepared green bell pepper, Vidalia onion, and scallions. Add 1/2 tsp each of ginger, salt, and freshly ground black pepper to each bowl and toss to evenly coat.
Heat large wok or saute pan over medium high to high heat–settings will vary with different ranges. Add sesame oil, soy sauce, and garlic. Saute for 1-2 minutes or until garlic begins to darken.
Add onion, scallion, and bell pepper mixture to garlic and oil, toss to coat in oil and evenly distribute. Cook for 1-2 minutes, agitating with spatula constantly.
Add prepared shrimp to the wok and toss to coat in oil and evenly distribute. If using pre-cooked frozen shrimp, cook 2-4 minutes, agitating with spatula constantly. (If using raw shrimp, cook until bodies turn opaque).
Add remaining vegetables and toss to coat in oil and evenly distribute. Cook for 2-4 minutes, or until green vegetables brighten. Serve immediately.
5. Meatloaf and Melodrama‘s Creamy Macaroni and Cheese
Ingredients:
2 tablespoons white flour
2 tablespoons butter
milk, 1 and a half cup
heavy cream, 1 cup
1 tablespoon Dijon mustard
1/2 teaspoon ground black pepper
1 teaspoon sea salt
2 cups sharp shredded cheddar cheese
1 cup colby jack cheese
1/2 cup grated Parmesan cheese
1 pound cooked elbow macaroni
Directions:
Melt the butter in a large pot over low heat. Stir in the flour until thick and well combined
Add in the milk and cream, and keep stirring until mixture begins to thicken
Stir in the salt, pepper and mustard
Increase heat to medium, and gradually add the cheese, stirring continuously until completely melted
Add the cooked pasta, and stir until completely coated
Top with shredded Parmesan cheese and additional cheese, if desired
