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What do lapsed Catholics cook during Lent?
By islander
March 27, 2023 6:48 am
Category: Food & Beverages

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Marcy Wheeler gives us some very good ideas for meals that sound delicious ďandĒ they are good for you !!
 👍

Itís been quite a while since I posted an open thread around an open question, like what are you reading, or what are you streaming or podcasting.

This time I want to ask what are you cooking, since even more of us cook than read and/or stream Ė even if cooking for some of us is nothing more than preparing a Cup-O-Noodles.

The topic occurred to me as I wandered the internet looking for recipes for a Lenten meatless Friday supper. Iím a long-lapsed Catholic but I still observe Lent this way.

My youngest who vacillates between agnosticism and atheism, asked me once why I still gave up some non-essentials and/or observed meatless Fridays. I told them it was one way in which I recognized my privilege Ė I can choose to forgo something when many people have no choice but to go without.

Itís also one of the ways I can consciously reduce my carbon footprint, recognizing not only the privilege of conspicuous consumption and its burden on climate, but actively practice a habit on which I should and will expand.

Meat production is carbon intensive, thereís just no way around it. If I want to be more aggressive about reducing my CO2 production, reducing meat in my diet is a big step in the right direction.

Animal protein is also not good for oneís health. I really donít want to take my spouse to the ER again for another euphemistic ďcardiac event,Ē thank you.

Nor do I want to be the reason why children are injured or killed in the work place in states like Arkansas where child labor has once again become acceptable. (Thanks, Gov. Sarah Huckabee Sanders, for that new spin on ďchicken fingers.Ē)

Yet I admit Iím an omnivore. I canít see myself ever completely giving up a juicy rare steak, crispy bacon, or plump and tender poultry though Iíll eat less of them. Iíll be in line when lab-grown meat finally becomes commercially viable as a replacement for our current meat production. It hasnít yet arrived and may not for some time.

But I can cut back on the number of meals based on meat and I can stretch what meat I use. This past week because of Lent I focused on a meatless Friday meal.

Iíve got lots of different whole grains in my pantry and a mess of canned tomatoes. When I ran across this recipe for a North African barley-tomato soup, I ran with it.

Holy wah! Itís easy and tasty even with a few tweaks Ė even faster with an Instant Pot pressure cooker.

I found the recipe in The New York Times (I swear Cooking is the Grey Ladyís only reliable section):

https://cooking.nytimes.com/recipes/1024017-tchicha-barley-and-tomato-soup

But there are other very similar versions elsewhere:


😀 Smiley says to click the link for some of Marcy's wonderful soup recipes !


Cited and related links:

  1. emptywheel.net

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