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21 days of worship and prayer

 

Recipes

WEEK 1 :  JANUARY 2nd - 10th

No Meats, No Sweets

Our fast is 24 hours a day from January 2nd to January 22nd

Recipe Page 1

Lighter eggplant parmesan

INGREDIENTS

  • 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise

  • 1 tablespoon olive oil

  • Coarse salt and ground pepper

  • 1 cup fat-free (skim) milk

  • 3 tablespoons all-purpose flour

  • 2 garlic cloves, minced

  • 1 cup homemade or best-quality store-bought marinara sauce

  • 1/2 cup grated part-skim mozzarella

  • 1/3 cup grated Parmesan

 

DIRECTIONS

  • Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

     

  • Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.

     

  • Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan.

 

  • Bake on upper rack until browned and bubbling, 10 to 15 minutes.

Recipe Page 2

california grilled veggie sandwich

INGREDIENTS

  • 1/4 cup mayonnaise

  • 3 cloves garlic, minced

  • 1 tablespoon lemon juice

  • 1/8 cup olive oil

  • 1 cup sliced red bell peppers

  • 1 small zucchini, sliced

  • 1 red onion, sliced

  • 1 small yellow squash, sliced

  • 2 (4-x6-inch) focaccia bread pieces, split horizontally

  • 1/2 cup crumbled feta cheese

 

DIRECTIONS

  • In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

     

  • Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil.

     

  • Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes.

 

  • The peppers may take a bit longer. Remove from grill, and set aside.  Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer the with vegetables.

 

  • Enjoy as open faced grilled sandwiches.

 

 

Recipe Page 3

stuffed peppers​

INGREDIENTS

  • 1 cup water

  • 1/2 cup uncooked Arborio rice

  • 2 green bell peppers, halved and seeded

  • 1 tablespoon olive oil

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • 1 pinch ground black pepper

  • 1 tomato, diced

  • 1/2 cup crumbled feta cheese

 

DIRECTIONS

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

    In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.

     

  • Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown. 

     

  • While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.

    Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves. 

    Return to the oven for 5 minutes.

 

  • Serve immediately. 

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