Other Options for Lent
Lent is just around the corner with the season of penance, reflection and fasting which prepares us for Christ's Resurrection from the tomb. Many of us fast by eliminating the consumption of meat on Fridays, between Ash Wednesday and Easter Sunday, which in itself can be a challenging task. In times when the traditional Lenten food might seem a little monotonous, we’ve got you covered. Following lent traditions has never been this easy and with these simple yet delicious recipes, your family will not miss meat during Lent but rather welcome these new options year round.
Tacos de Papa
6 large potatoes, peeled
Olive oil for frying
10-12 corn tortillas
Cabbage or lettuce, finely shredded
Asadero cheese, grated
Salsa of your choice
Salt and pepper to taste
- In a large saucepan with enough water to cover the potatoes, boil the potatoes until they are fork tender. Drain but set aside about one cup of liquid.
- Mash the potatoes with a masher and season with salt and pepper. If mixture is too thick, add some of the liquid with which the potatoes were cooked, a little at a time. Mixture should be a little lumpy and not quite as creamy as mash potatoes.
- In a frying pan, heat just enough oil to barely cover the bottom of the frying pan, the tacos should not be deep fried.
- Warm the tortillas before you stuff and fry them so they don’t break when you fold them. Spoon mixture onto the tortilla and fold. Fry until golden brown on each side.
- Top with your choice of cabbage or lettuce, cheese, and salsa. For salsa recipes, click here.
Shrimp & Zoodles with Lemony Avocado Dressing
2 lbs of raw shrimp
4 small zucchinis
4 garlic cloves, minced and divided
½ tsp crushed red peppers
1 tsp olive oil
1 tbsp butter
Juice of 1 lemon, divided
Salt and pepper to taste
- Cut zucchini into thin, noodle-like strips or use a mandoline. You can also make ribbons by running a vegetable peeler down the length of zucchini, creating long strips, although these are thinner and cook much faster.
- Heat a medium nonstick skillet over medium-high heat. Add the butter and allow it to melt. Next add half of the minced garlic and the crush red peppers and cook until garlic is fragrant. Add the shrimp and season with a pinch of salt and pepper; cook 2 to 3 minutes. Add half of the lemon juice and continue cooking until the shrimp is cooked through and opaque. Remove the shrimp and its juices from pan and set aside on a dish.
- Add the olive oil and the remaining garlic to the pan, cook for 30 seconds then add the zucchini noodles and cook 1½ minutes. Return the shrimp to the pan with noodles and squeeze the remaining lemon over the dish. Remove from heat and serve.
2 large avocados, pitted
1 cup of water
Juice of one lemon
1 tsp salt, or to taste
- To prepare the avocado dressing, simply process all the ingredients together in a blender. Add water little by little and as need so that dressing is thin enough to drizzle. Keep refrigerated in an airtight container. Drizzle over the Shrimp & Zoodles.
Spicy Ahi Tuna Burger with Hoisin Dressing
Spicy Ahi Tuna Ingredients:
2 lbs ahi tuna steaks, diced
3 tbs soy sauce
¼ cup light mayo
1 tb sriracha sauce
1 cup scallions, chopped
1 tb fresh ginger, grated
2 tbs sesame seeds
¾ cup panko breadcrumbs
Olive oil for cooking
6 Kaiser buns
6 pineapple slices, cored
1 avocado, sliced
Hoisin Dressing Ingredients:
¼ cup Dijon mustard
¼ cup Hoisin sauce
1 tb honey
- In a large mixing bowl, fold in the first nine ingredients and do not over work. Divide the mixture into six parts and gently form into patties.
- Preheat a skillet or griddle on medium-high heat. Once the surface is very hot, brush it with olive oil and sear the patties for approximately 3 minutes on each side. Flip the patties carefully and do not over cook. The ahi tuna should remain pink in the middle.
- On the same hot surface, sear the pineapple slices on both sides.
- For the Hoisin dressing, whisk together all the ingredients until they are well combined. Spread the Kaiser buns with the dressing and assemble your burger as you please. Serve warm and enjoy!
Creamy Silky Flan
The history of flan dates back to the Roman Empire. It is said that the French adopted the sweet custard from the Romans and later it was introduced to Spain. One story has it that, from there it was brought to North America during the time of Christopher Columbus's expedition and eventually made its way to Mexico. Another story claims that when Spain invaded Mexico in the 1500s, they had a major influence in the Mexican diet and that’s how it was introduced.
Historically speaking then, flan cannot be called an authentic Mexican dessert because it is not originally from Mexico. However, it has been present in Mexican cuisine for so long that it has become a staple in Mexican traditions and for that we believe it has earned the title of a typical Mexican dessert.
Flan is a creamy custard dessert that is topped with a light caramel sauce. It is baked in a water bath until a gelatinous consistency is achieved. Individual ramekins are normally used to bake the flan, but in the absence of ramekins, a glass pie dish can also be used.
6 large eggs
1 cup and ½ cup sugar, divided
1 14oz. can sweetened condensed milk
2 13oz. cans evaporated milk
1 tsp vanilla extract
1 tbsp water
You will need a baking pan large enough to fit 6 ramekins in a water bath.
- Preheat oven to 325°
- Over medium heat, in a small sauce pan add 1 cup of sugar and water, stirring constantly until it caramelizes. When it has reached an amber brown color, immediately pour 2-3 tablespoons of caramel in each ramekin and swirl it around the bottom and sides to coat. If it starts to harden simply reheat.
- Lightly blend the eggs with an electric mixer and then add the sweetened condensed milk and the evaporated milk. Slowly pour in the ½ cup of sugar and the vanilla. Continue mixing after each ingredient is added until smooth.
- Place the ramekins in the large baking pan and fill the pan with about 2 inches of hot water. Pour the flan mixture into the caramel lined ramekins. Bake for about 45 minutes and check for doneness by inserting a knife in the center. Your flan is ready when the knife comes out clean.
- When done, remove the water bath from the oven and let cool. Allow each ramekin to cool in the refrigerator for at least an hour. Once they have completely cooled, invert each ramekin onto a small plate, the caramel sauce will flow over the custard.
Note: Never attempt to invert a flan before it is completely cooled as it will fall apart.