Saturday, March 1, 2014

Approaching Lent

Wow, I can't believe it has been so long since I have posted on my blog.  Life gets so complicated and time passes too quickly.  However, we had a wonderful Friday meatless meal that I wanted to share for Lent.

Lenten Dinner 1 (for Ash Wednesday, Good Friday, or any Friday meal):

Soup and Salad Menu--Serve with Sour Dough or a good crusty bread and butter

Lobster (or shrimp) Bisque (8 servings)

6 Tbls butter
6 Tbls all-purpose flour
3/4 tsp salt
1/8 tsp pepper
1 tsp paprika
4 1/2 cups milk
1 1/4 cups chicken stock (may use vegetable stock but I have not tried it)
1/4 cup white wine
3 Tbls minced onion
3 Tbls shredded carrot
3 cups cooked lobster meat, shredded (I used frozen cooked shrimp because Lobster is almost impossible to find in the middle of Oklahoma)
1 Tbls Cognac (I used sherry because I had no cognac, it was delicious)
1/2 cup heavy cream

In a large pan over med-high heat, melt butter and then stir in flour, salt, pepper, and paprika.
Slowly whisk in the milk, chicken stock, and white wine, stirring until smooth and slightly thickened.
Add onions, carrots, and lobster meat (or shrimp); simmer 10 minutes.  Stir in cognac (or sherry) and cream, heat through, and serve hot.
(original recipe can be found here)

Avocado and Romaine Salad (makes 4 servings)

1 cup grape or cherry tomatoes, halved
1 Tbls fresh chives, chopped
1 1/3 cup avocado, chopped
3 cups chopped Romaine hearts
2 tsp fresh parsley, chopped
1 teaspoon fresh dill weed, chopped
Balsamic vinegar dressing (below)

Toss all ingredients and drizzle with dressing.
(Original recipe here.)

Balsamic Vinegar Dressing

1/4 c. Balsamic Vinegar
3/4 c. Extra virgin olive oil
2 tsp. brown sugar (optional)
1/2 tsp. salt
1/2 tsp. pepper
garlic powder to taste

Whisk ingredients together.  Let flavors meld in the refrigerator until ready to use.  Whisk again before serving.
(Inspired by Emeril Lagasse's Simple Balsamic Vinegrette)

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