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Email a Friendsounds delish and with the burst of “cool” fall air this weekend here in the South, I am in the mood for soup 
Thanks, Arwen!!
A Marvelous Meatless Meal
Soup and biscuits for a chilly evening
Posted by Arwen Mosher in Food on Friday, October 16, 2009 11:09 PM
I know it’s not Lent right now, but I’d be willing to bet we have some readers whose families practice abstinence from meat on all the Fridays of the year.
Our family doesn’t do that particular discipline, but tonight we had my sister and her family over for dinner, and they do, so we had a meatless meal.
I know I shared recipes yesterday, but this dinner is such a good family-favorite standby that I thought I’d continue the food theme for one more day. I hope you enjoy them!
Carrot-Cheddar Soup
adapted from the More-with-Less Cookbook
2 Tbsp butter
1 medium onion, diced
½ tsp thyme
1 lb carrots (about 6-8), grated
1 lb potatoes (about 3-5), grated
6 cups chicken stock or broth (can substitute vegetable broth)
1½ cups cream or milk
1-2 cups cheddar cheese, grated
Salt and pepper to taste
1. Melt butter on stovetop in 4-quart pot. Add onions and saute until soft and translucent. Add thyme and saute until fragrant, about 30 seconds.
2. Add carrots, potatoes, and stock. Bring to a boil, reduce heat and simmer until potatoes are soft, 15-30 minutes.
3. Add cream and carrots, stir until soup is warmed through and cheese is melted. Salt and pepper to taste. Serve hot!
Note: after step 2, soup can sit on stove indefinitely at a very low heat. Add extra stock or water if it dries up too much.
Cheese Biscuits
2 cups flour
1 Tbsp baking powder
½ tsp salt
5 Tbsp cold butter, diced
1 cup sharp cheddar cheese, grated
¼ cup Parmesan cheese, grated (optional)
1 cup milk
1. Preheat oven to 400°F.
2. Measure flour, baking powder, and salt into a medium-large bowl.
3. Add butter, and cut into dry ingredients with pastry blender or pinch quickly with fingers until mixture resembles coarse meal, with the largest chunks of butter being smaller than peas.
4. Stir in cheese, then milk. Dough will be very sticky.
5. Scoop large spoonfuls onto ungreased baking sheet and bake 12-15 minutes, until biscuits are lightly browned. Serve warm.
Variations:
1. If desired, substitute buttermilk for the milk and add ½ tsp baking soda to the recipe.
2. Melt 2-4 tablespoons butter, mix in garlic and/or parsley, and brush biscuits with the butter after you take them from the oven.
Comments
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Posted by Emily on Saturday, Oct 17, 2009 6:09 PM (EDT):
We normally abstain from meat on Fridays. It’s easier then coming up with an alternative penitential practice and then making a Friday habit of it.
I would like to know what alternative penitential practices would people recommend for when meatless Friday’s would put a burden on someone else (such as visiting non-Catholic family members )?
Posted by Alice on Saturday, Oct 17, 2009 7:53 PM (EDT):
Haha. Growing up, we abstained on Fridays because we were too boring to come up with any other penance. Now, I try to take time out of my day to read penitential Psalms or the Passion or say the Sorrowful Mysteries of the Rosary if I can’t make Friday meatless for some reason. Because it is very difficult for me to actually do these things, I do think seriously before eating meat on Fridays!
Posted by Patricia on Saturday, Oct 17, 2009 9:34 AM (EDT):
These recipes sound delicious!
It is the Byzantine Catholic tradition to keep meatless Fridays all year long—this is made much easier during this chilly time of year (there was snow in the mountains of WV today!) with vegetarian soups, stews, & chili recipes.
A few of our favorites are roasted red pepper soup, butternut squash soup, curried corn chowder, broccoli-potato soup, & 5-onion soup.
Posted by Jessica on Monday, Nov 2, 2009 2:09 PM (EDT):
Just to share more information:
The Eastern Rite Catholics actually are supposed to fast on Wednesdays and Fridays (all meat products, including eggs and milk-products) and olive oil (or vegetable oil if olive oil is not a normal part of one’s diet). The fast also includes relations with one spouse. Throughout ALL of Lent, Advent, the week after Pentecost and the 40 days before the Assumption/Dormition, this fast is required every day of the week (with some leeway on weekends and feast days - Lent also has some preparatory weeks).
Since our family recently discovered this wonderful penitential practice (we are Roman/Western Rite, but are embracing more and more of Eastern spirituality, following JPII’s desire that the Church “breath with both lungs”), I’ve been on the hunt for proper meals to serve on those days. I love the above and I think we’ll use that one for Cheesefare week (a Lenten preparatory week).
Posted by Salome Ellen on Sunday, Oct 18, 2009 8:47 PM (EDT):
That would be “add cream and CHEESE”. You want those carrots cooked! ;-D
Love ya!
)
Posted by Tracy in Albuquerque on Monday, Oct 19, 2009 3:08 PM (EDT):
Oh, yeah, thanks Arwen! These recipes sound delish & inexpensive! I personally give up meat on Fridays all year round. Now my hubby’s another thing… Our daughter is a good eater, so I’m sure she’ll love these 2 recipes, as well. And thanks to everyone else for the other ideas about Friday sacrifices. I sometimes run into dining problems at non-Catholic homes on Fridays, too—my own family. I’m a convert.
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