Featured Lenten Recipes


Baked Vegetable Medley (New!)

Lenten Chocolate Cake & Frosting (New!)

Meatless Stuffed Cabbage Rolls with Rice (New!)

New Orleans Shrimp and Rice (New!)

Lentil Stew (New!)

Lemon Pasta with Roasted Shrimp

Mini-Whoopie Pies

Hearty Kale Soup

Lenten Pancakes

Lenten Brownies

Tahinopita - Greek Sesame Butter Cake

Baked Vegetable Medley

Serves 8



Heat oil in large saucepan over medium-high heat. Add the onions and saute until soft. Stir in the garlic and parsley and cook for 30 seconds. Add tomatoes, water, sugar, salt, pepper and oregano. Cover and simmer for 10 minutes, then set aside.


Layer all the vegetables in a large baking dish. Season with salt and pepper. Pour sauce over vegetables and add 3/4 cup of water to the pan. Bake in a pre-heated oven at 375 degrees for 20 minutes.


Reduce oven temperature to 350 and bake until vegetables are tender, about 1½ hours. Gently turn vegetables once during cooking. Serve with crusty bread and Greek olives.


Lenten Chocolate Cake & Frosting


Chocolate Cake


Preheat oven to 350 degrees and lightly grease and flour a 9"x13" pan. Beat sugar and oil until creamy. Add vinegar, water and vanilla. Combine flour, baking soda, salt and cocoa and blend into liquid mixture. Pour batter into prepared pan and bake for about 45 minutes.


Chocolate Frosting


Combine cocoa with sugar. The amount of cocoa used determines the darkness of the frosting. Add hot water one tablespoon at a time and mix until thick and creamy. Add oil and mix well. Spread over cake while the frosting is still warm.


Meatless Stuffed Cabbage Rolls with Rice



Make the stuffing: Combine onion, rice, tomatoes, dill, parsley, salt, pepper, cumin, and 2/3 cup of olive oil in a bowl.


Prepare cabbage leaves: Remove the core of the cabbage, and stick a large fork into the center. Bring a large pot of water to a boil, and immerse the cabbage, leaving the fork in. When the outer leaves turn bright green, remove using the fork and remove softened leaves. Return to pot and repeat until all cabbage leaves have been removed.


If using other leaves: Blanch leaves in hot water until they soften and turn darker green. Remove thick stems if necessary. To use very large chard leaves, cut in half and fill each half.


Prepare rolls: If making large cabbage rolls, use the whole leaf (or half of very large leaves). If making small rolls, tear leaves into 4 parts (for smaller leaves, tear into fewer pieces).


For large rolls, place a heaping tablespoon of filling 1 inch from the thick end of the cabbage leaf. Fold the bottom over the filling, fold the sides in, and roll up.


For small rolls, place 1 teaspoon of filling at one side of the leaf part, fold the leaf up over the filling, fold in sides, and roll up.


Note: Don't roll too tightly. The rice will need some room to expand during cooking.


Line the bottom of a large pot with any torn or unused leaves (and trimmed thick stems) and drizzle with 2 tablespoons of olive oil.


Place rolls closely together, seam side down in the pot in 2-3 layers, as needed. Cover with a plate that fits over the rolls, turned upside down. Bring to a full boil over medium heat (it will boil with its own liquid). Add 1 cup of water (or enough to cover the rolls) and when it resumes full boil, reduce heat to low, cover, and cook at a slow boil for 20 minutes, long enough for the rice to cook. Test to make sure rice is fully cooked. Remove the plate.


In a small bowl, stir the flour into the lemon juice until dissolved. Add several tablespoons of liquid from the pot and stir. Pour into the pot and shake the pot gently to distribute. Let sit 10 to 20 minutes before serving.


Serve warm or at room temperature.


New Orleans Shrimp and Rice



Put water, lemon juice, onion powder, sugar, pepper, ketchup and oil into large sauce pan and bring to a boil. Add rice mix and brown rice. Cook for 20 minutes. Sample and add salt and pepper to taste. Peel shrimp and cut into thirds. Add to cooked rice and toss with fork to mix. Heat through for three to four minutes. Serve with a salad.


Note: Frozen peas and carrots may be added with the shrimp to the rice mixture. For a spicier meal, pepper flakes may be added to the boiling liquid.


Lentil Stew



1. Heat oil, adding onions and carrots (use a 4½ quart dutch oven). Cook over medium heat for 8-10 minutes. Add garlic and cook 1 minute more.


2. Rinse and clean lentils.


3. Add tomatoes, lentils, vegetable stock, curry, thyme, salt and pepper to pan with veggies. Raise heat, bring to a boil, then lower heat and simmer for 1 hour or until lentils are tender.


4. Remove from heat and stir in vinegar. Serve over rice.


Lemon Pasta with Roasted Shrimp

Serves 6



1. Preheat oven to 400 degrees. Place the shrimp on a rimmed baking sheet with 1 tablespoon oil, ½ teaspoon salt and ½ teaspoon pepper. Toss to coat. Spread in one layer on baking sheet. Cook for 6-8 minutes in oven until just pinked and cooked through. Do not overcook.


2. In a large pot of salted boiling water, add 1 tablespoon oil and one pound pasta. Cook according to package directions. Drain pasta, saving 1 cup of the pasta water. Quickly toss the pasta with the margarine, ¼ cup oil, zest and juice of the two lemons, 2 teaspoons salt and 1 teaspoon pepper, and 1/2 cup reserve pasta water. Add the shrimp to the pasta. Add more water if needed. Sprinkle with chopped parsley. Serve hot.


Mini-Whoopie Pies



1. Pre-heat oven to 350 degres. Sift together coca, flour, salt, and baking soda. Stir in sugar and all liquid ingredients until blended.


2. Line cookie sheet with parchment paper. Drop dough by tablespoonfuls 2 inches apart. Bake for 12 minutes.


3. Let cool. Frost bottom side of cookie and place another cookie on top to create a sandwich.


Frosting for Whoopie Pies



Place all ingredients in mixing bowl. Mix on low speed of mixer until all ingredients are blended. Beat at highest speed for 1 to 2 minutes. Add more water if frosting is to stiff. If frosting is too watery, add more powdered sugar. Keep frosting covered to prevent it from drying out.


Hearty Kale Soup

Serves 6



1. Cook chopped onion and minced garlic in vegetable oil until clear (translucent). Add ½ teaspoon salt and stir.


2. Add chopped kale, vegetable broth, water and V8 juice. Simmer for 20 minutes.


3. Add potato, crushed pepper flakes, carrots, and salt and pepper to taste. Simmer for 20 minutes.


4. Add lemon zest, lemon juice and cannellini beans and cook for 10 minutes. Add salt and pepper to taste. Serve with crusty bread.


Lenten Pancakes



1. Mix all dry ingredients in medium mixing bowl. Mix liquids in another bowl.


2. Pour all liquids into the dry ingredients and blend well. Be careful not to over mix. The batter should be a loose consistency – add more water if too stiff or add flour if too runny.


3. Heat a griddle or fry pan on medium. Lightly coat pan with oil. Pour batter to form 4" pancakes. Cook for two minutes on each side.


Lenten Brownies



1. Preheat the oven to 350 degrees F (175 degrees C).


2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.


3. Bake for 25 to 30 minutes, until the top is no longer shiny and a toothpick inserted in the middle comes out clean. Let cool for at least 10 minutes before cutting into squares.


Tahinopita - Greek Sesame Butter Cake



Cream the tahini or peanut butter with sugar, adding sugar gradually. Slowly add ½ cup of orange juice. Add spices, nuts and raisins. Alternate flour and remaining orange juice into the batter. Mix well. Add whiskey (or apple juice). Mix baking soda in lemon juice and stir quickly into batter. Add hot water last and stir. Line muffin tins with muffin cups and pour 2/3 full with batter. Bake at 350 degrees Fahrenheit for 20 minutes or until done. This cake freezes well.

Transfiguration Greek Orthodox Church | 25 Fr. John Sarantos Way (Clark St.) | Lowell, MA 01854 | 978-458-4321 | info@transchurch.org