Lenten Recipe Contest: February 24 – March 9

We are running a Lenten Recipe Contest!

Best Lenten Recipe Contest

What is a Lenten Recipe Contest you say?

You send us your favorite meatless recipes over the course of the next two weeks and we will make and try all of them (we have a couple of eager volunteers at home)! We will post out some of our favorites, and the winner will receive a prize!

How will the recipes be judged?

Dill and Christine (greennotebook and compudomer) will each make every recipe (and share it with our at-home testers).

We will rate the recipes from 1-10 on four categories:

  • taste
  • ease of preparation
  • nutrition
  • creative use of meatless ingredients

We will then average our two sets of scores to determine the recipe’s score.

Every submitted recipe will get an email back from us with their score and some reviews!

So what is this prize anyway?

The owner of the winning recipe will receive a copy of The Catholic Cook Book: Traditional Feast and Fast Day Recipes, published in 1965 and currently out-of-print!

Wow! How do I send my recipe in?

Email it to us at LadiesOfOurLady@NDDenver.com and we will work our way through each one!

All right, I’m in, when do we begin?

The contest starts…..now! Send us some great recipes!

To get you started, here’s one of my Lenten favorites: Pasta e Fagioli (pasta fa-zhool)

This recipe originated with my Italian grandmother, and has been recorded (and tweaked) by my mother. My mother calls it “Italian Soul Food” and she used to make it for us at midnight on Ash Wednesday, so that we could break our fast with it.

1 medium onion, finely chopped
1 large cloves garlic, minced
1 (28 oz.) can crushed tomatoes (slightly drained)
1 (8 oz.) cans tomato sauce
1 Tablespoon of tomato paste
1 can Cannelloni Beans, drained and rinsed
1 can of Kidney Beans, drained and rinsed
5 Shakes of Red Pepper
olive oil
Pecorino Romano cheese (my mother feels strongly about this brand)
Tons of Fresh Parsley
Salt and pepper
1 lb. Ditalini

  1. In a saucepan sauté onions in oil until transparent (about 5 min.), add garlic and sauté for 1 min.
  2. Add tomatoes, beans, red pepper, cheese (my mother says “until I can see the occasional fleck of cheese in the mixture”), salt, and pepper. Cook until heated thoroughly.
  3. Turn off heat and add parsley before serving. (It is important to turn off the heat or the parsley wilts.)
  4. Cook ditalini according to package instructions, drain and set aside.
  5. In serving bowl put as much cooked ditalini as desired and top with bean tomato mixture on top, sprinkle with cheese and parsley. Serve hot.

I personally like about twice as much of the bean mixture on top of my pasta. This recipe should serve about 6. Feel free to try it out this Lent!

I’m looking forward to all of your recipes!

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