This blog's mission is simple--to encourage moms who are married to non-Catholics and raising their children in the Faith. If you know a mom who needs a little encouragement in continuing her efforts, I would be delighted if you would share Kathleen's Catholic with her. Thank you!

Thursday, March 10, 2011

Lenten Meals from The Little Catholic Kitchen: Today, A Little Bit of God's Green Earth on Your Plate

Figuring out a simple Lenten meal can be pretty easy, no? Just cook up a little fish, and you're done. Hmm...

Wouldn't it be nice to make those fish meals a little more bright? When I make these two recipes, below, I think a lot about God's it is fresh and various. There is plenty for us to explore and enjoy on this planet. (I'm also remembering just how much Christ loved his Father's creation, too.) A Lenten Friday is a great time to put aside the heavy comfort foods and get back to the basics...and revel in a few recipes that reflect something of God's green earth--wheat, mango, cherries, herbs. Can you taste it? Me, too!

This Lent, I'll bring you some of my recipes from The Little Catholic Kitchen. Click the link to see all the recipes, both meat and meatless, that I've posted throughout the year. Happy Lenten Friday!

Kathleen's Mango Salsa

This is one of my own creations. Try this with any fish. I think it's particularly good with salmon that's been pan sauteed. It's also delicious mixed with cous-cous. To make a healthy salad out of leftovers, flake the salmon and add to the salsa/mango mix. Add a little olive oil, if you'd like. This makes a great lunch the next day.

1 mango, peeled and finely diced
1 small zucchini, peeled and finely diced
1 14-oz. can petite diced tomatoes
1/2 small onion, finely diced
1/2 14-oz. can black olives, sliced
1 14-oz. can peach slices or halves, finely diced
1/8 c. finely diced fresh cilantro (optional)
lime juice to taste
kosher salt to taste

Yields: 6 large servings

In a large bowl, combine all ingredients well. Let sit for one hour to blend flavors.

Kathleen's Cous-Cous Summery Salad

Are you hankering for the taste of summer? Okay, this recipe calls for a chicken bullion cube, which disqualifies it for Lenten Fridays. So, for Fridays, take the bullion cube out and add a little salt and pepper to taste. (A bullion cube is mostly salt anyway.) By the way, if you need to know: cous-cous is made of wheat. Check your grocery store for fresh herbs and tart cherries. If you need to use canned tart cherries, rinse them thoroughly before dicing.

1/2 c. uncooked instant cous-cous
1 c. water
1 chicken bullion cube
1 navel orange, peeled and diced
1/2 mango, peeled and diced
1/2 c. tart cherries, pitted and diced
1/4 c. fresh mint, julienned
generous squirt lime juice

Yields: 4 servings

Cook cous-cous in water and chicken bullion cube, until fluffy, about 15 minutes. Cool to room temperature. Set aside. In a large bowl, gently mix the cous-cous and all other ingredients. Refrigerate until ready to serve. If the mixture is a little too dry, add more lime juice.

1 comment:

  1. Kathleen, the mango salsa looks like something I would like to make.


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