Chapel of St. Maximos the Confessor

Potato Casserole

category: sides

ingredients:

1/2 cup of vegetable oil
1  onion, diced
1/2 cup of sliced celery
3 – 4 Tbs. minced garlic
3 large carrots, peeled and chopped up fine
6 or 7 potatoes, peeled and cut into thick sticks
1 cup of peas
2 – 3 Tbs. dried parsley
1 tsp. salt (or to taste)
1/2 tsp. pepper
1/8 cup flour
1/2 cup non-dairy milk or water
Opt. – non-dairy shredded cheese for topping

directions:

In a very large frying pan heat the oil over medium high heat and add the onion, celery, and garlic, cook and stir until onions are golden brown.

Add the carrots and cook for a few minutes longer and then add the potatoes and all of the spices, cook while stirring gently for an additional 2 or 3 minutes.

Sprinkle the flour over the potato mixture and stir to coat.

Add the non-dairy milk or water, a little bit at a time, stirring constantly until you have a nice creamy sauce coating everything.  Finally, gently add in peas.

Place all into a casserole (top with cheese if desired) and cook at 400° F for about 25 or 30 minutes, or until potatoes are nicely browned on top.

Hot Beet Borscht                                                    Serves 6 – 8

Borscht is an old-world favorite.  It can be served hot or cold. During the winter we prefer the borscht nice and hot.  However, this is an equally refreshing cold soup for summer.

ingredients

• 4 large beets with tops (tops/greens optional)
• 1 medium onion, thinly sliced, slices quartered
• 1 t. salt
• 2 cloves garlic, minced
• Juice of 1 lemon, rinds reserved
• 3 quarts (3 liters) water
• 1 lb.(453 gr) unpeeled potatoes, cut into bite-size pieces
• 1 T. light vinegar (rice or apple cider)
• Salt to taste
• Date sugar, dehydrated maple sugar or maple syrup to taste, starting with 1 or 2 t.
• Lemon juice to taste

directions

1. Cut off beet greens.  Wash, chop, and set aside.  Peel beets, coarsely shred in food processor or with hand grater, and put them into a stock pot.
2. Add onion, salt, garlic, lemon, and water to stock pot including reserved lemon rinds. Cover and bring to a boil over high heat.  Turn heat down to medium, and simmer gently for about 20 – 25 minutes.
3. Add potatoes and vinegar to stock pot along with reserved beet greens.  Cook 8 – 10 minutes on medium-high heat or until potatoes are soft.
4. Adjust seasonings with salt, date sugar, and lemon juice.  Borscht should have a sweet and sour flavor.  Since everyone’s palate is just a little different, it may take a some playing with the salt, date sugar, and lemon juice to reach that perfect balance of flavor.  Your palate will be your guide.

Miracle Soup                                                                        makes 8 – 10 servings

*This soup is very filling and is highly recommended for people who arrive home starving after a long day at work because they only ate a tiny lunch or skipped lunch altogether. For those of you who can’t resist snacking on something right away, try one bowl of this soup to help these cravings disappear so that you are able to comfortably wait for your dinner without overeating.*

NOTE: This soup will keep, covered, in the refrigerator for 3 days.

ingredients

4 cloves garlic, chopped
6 large onions, chopped
1 large head of cabbage, cored and sliced
6 carrots, peeled and sliced
2 green peppers, seeds removed and chopped
1 bunch of celery, sliced
One 35 oz. can peeled tomatoes
6 low sodium vegetable bouillon cubes

directions

Place all ingredients in large soup pot and cover with water. Bring to a boil and continue cooking for 10 minutes. Reduce the heat to a simmer and continue cooking until the vegetables are tender, about 10 minutes.