Author Archives: Father Symeon
Chocolate Chip Oatmeal & Nut Cookies
Category: Cookies Recipe provided by Presbytera Bridget Ingredients 1/2 cup vegan butter 1/2 cup each sugar and brown sugar 1 1/2 cups flour 1/2 tsp. each salt and baking soda 1/2 cup walnuts or pecans or your favorite 1 tbls. … Continue reading
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Mama’s Homemade Soup
Category: Soup Recipe provided by Presbytera Bridget Ingredients 1 14.5-ounce can Stewed Tomatoes ¼ bunch Celery, chopped—save leaves for later 1 Onion, chopped 1 Tbls. Crisco 1 Potato 1 cup Pasta (small macaroni or shells) Salt and Pepper Note: This … Continue reading
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Lentil and Bulgar Wheat Soup
Category: Soup Recipe provided by Presbytera Bridget Ingredients 2 Tbls. Oil, plus more for drizzling 1 medium Carrot, finely chopped 1 Celery stalk, finely chopped 1 Shallot or Leek, thinly sliced 6 cups Water (or vegetable broth) 1 cup green … Continue reading
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Greek Lenten Lentil Soup
Category: Soup Recipe provided by Anna Pelonis-Mills Ingredients 1 pkg. Lentils 8 cups Water 1 1/2 Tbls Tomato Paste 1/2 cup Extra Virgin Olive Oil 1/2 cup Carrots, sliced 1/2 cup Celery, sliced thinly 1 medium to large Potato, diced … Continue reading
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Toasted-Coconut Rice
Category: Sides Recipe provided by Presbytera Bridget Serves: 4 Ingredients 1 T Oil 1/2 cup finely shredded unsweetened Coconut 1 cup Basmati rice 2 cups Water 3/4 tsp. coarse salt 2 Scallions, thinly sliced on the bias Directions 1. Heat oil … Continue reading
Posted in Entrées and Dinner Dishes
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