Leftovers! They’re delicious and good for the earth, too.

Leftovers! They’re delicious and good for the earth, too.

Leftovers! They’re delicious and good for the earth, too.

Leftovers deserve another look!! Using bits and pieces of ingredients in the pantry or refrigerator – often leftover from other dishes – makes delicious new dishes. These kinds of dishes are economical, too. What’s more, using up what’s available reduces waste — which is a concern we can all get behind. It’s even one of the options of the Go Green for Lent initiative this year: reducing food waste. So, ministry members from the Social Justice and Peace Commission are sharing some recipes that are their “go to” options throughout the year.  You’ll find two below!

Leftovers Frittata
6 large eggs
1/4 cup whole milk or cream
1/2 teaspoon salt & 1/2 teaspoon pepper
1/4 – 1/2 cup cheese
3 cup cooked meat &/or vegetables

Bake in well greased 10 inch pan, though well-seasoned cast iron is ideal at 350 degrees for 20-30 minutes. Check 5 minutes early. Should be barely set and a bit trembling. Do not over bake!!
Serves 4-6
Good hot or room temperature.

Here’s how to do it: Sauté any uncooked items (veggies or meat) until a little brown for added flavor. Avoid too much moisture. Sprinkle cheese over, and pour mix of eggs and milk.

Ratio of ingredients important. There are endless options for combinations of flavors:
Yogurt or crème fraiche in place of milk (full fat important )
Cheeses- cheddar, Swiss, fontina, feta, Jack ( plus bit of Parmesan opt)
Meat, bacon, sausage, chicken, fish.
Onions, bell peppers, mushrooms, broccoli, beans, peas, potatoes, spinach, squash, corn, tomatoes, kale, sun-dried tomatoes.
Garlic, herbs, mixed seasonings.

Enjoy! B.D.
from SJ & P Commission

And, for DESSERT:

Noodle Pudding

4 cups cooked pasta or egg noodles
2 cups milk
½ cup sugar
2 tablespoons butter
1 ½ teaspoon cinnamon
2 eggs beaten
½ cup of raisins or other dried fruit


  1. Warm the milk, butter, sugar, and cinnamon in a saucepan over low heat until the butter melts.  Take off heat to cool.
  2. Heat oven to 350.
  3. Butter a 4-6 cup casserole dish and fill with cooked noodles and dried fruit tossed to combine.
  4. Add eggs to the cooled milk mixture.  Whisk and pour over noodles.
  5. Bake for 45 minutes.
  6. Optional:  Sprinkle small amount of sugar and cinnamon on the top before baking.

    Enjoy!! Carole from SJ &P Commission

Meatless Recipes for Lent –  and Beyond

Meatless Recipes for Lent – and Beyond

Meatless Recipes for Lent – and Beyond

This year, members of Our Lady of Hope’s Social Justice and Peace Commission are promoting meatless recipes for Lent as a way of putting both Catholic social teaching and Pope Francis’ encyclical, “Laudato Si”, into practice. Part of becoming good stewards of the Earth entails living sustainably so that future generations will have enough resources for adequate food and shelter. “Laudato Si” emphasizes that people of the world are of one family with the Earth as our common home. We are all inner connected in the web of life. Preparing meatless meals helps us to think more critically about where our food sources come from and how our choices affect the sustainability of the planet.

When we create simple meatless meals during Lent, we also stand in solidarity with those in the world who don’t have this luxury of choice. Catholic social teaching emphasizes giving preference to the vulnerable and to those living on the margins of society. If we live sustainably, there should be enough resources for all to have adequate food and shelter.

In addition to helping the planet and standing in solidarity with those on the margins of society, sharing meatless recipes creates a sense of community among the participants. Do you have some recipes to share? Keep sending them in so we can all experience both new and favorite meatless meals.

Below are just a few of the recipes submitted so far. You’ll find all of the recipes posted each Monday and Friday of Lent on our Facebook page.

Pumpkin and Black Bean Soup

1 can pumpkin purée 16 ozs
2 cans black beans, drained and rinsed
1 can diced tomatoes 15 ozs
1/2 cup onion, chopped, 2 garlic cloves, chopped
1/4 cup olive oil
4 cups vegetable broth
1 T cumin, 1 t salt, 1 t cinnamon, 1 t allspice, 1/2 t black pepper
2 T balsamic vinegar
Sauté onion, garlic, spices in olive oil until light brown
Blend in blender beans, tomatoes, 1/2 of broth, add pumpkin purée and blend
Pour into cooking pot, add rest of broth. Simmer, uncovered, about 40 minutes. Before serving add vinegar, stir. You can add sour cream, if desired.

Spinach-Tomato Tortellini
16 oz. cheese tortellini: cook till tender. Drain, but do not rinse.
14.5 oz diced tomatoes, undrained
1/2 large onion, chopped
1 large garlic clove, minced
2C fresh spinach, chopped
½ t salt
¼ t pepper
1 ½ t dried basil
2T flour
¾ C milk
¾ C heavy cream
¼ -1/2 C grated Parmesan

Sauté onion and garlic in a little oil. Add tomatoes, spinach & seasoning. Cook till spinach wilted. Whisk milk, cream & flour, and add, with cheese.
Cook 2-3 minutes till sauce thickens. Add drained tortellini.
Serves 3-4

Easy Lentil Loaf
1 can ( 15 oz. ) lentils drained
1 and 1/2 cup oats
1 can ( 15 oz. ) diced tomatoes drained
1 cup grated carrots
1/2 cup chopped celery
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic powder
1 egg lightly beaten

Preheat oven to 375 degrees (use a greased 9 by 5 inch loaf pan). Sauté the grated carrots and chopped celery in a skillet with olive oil and set aside.
In a medium size mixing bowl combine the lentils, oats, diced tomatoes. Add the salt, pepper, basil, oregano and garlic powder. Add the sautéed carrots and celery. In a separate bowl prepare the lightly beaten egg and then add it to the other ingredients.
Mix well. Place in a 9 by 5 inch greased loaf pan.

Top with a tomato glaze and your favorite cheese ( cheddar works well )
Bake covered with foil at 375 degrees for 30 min.
Tomato Glaze ( spread over the top and then add the cheese )
2 tbsp. tomato paste
1 tbsp. Apple cider vinegar
1 tbsp. brown sugar
1/8 tsp. salt

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