Fasting burritos

Something I threw together a few days ago:

1 large tortilla
Several tbsp vegetarian refried beans
A handful of spinach leaves
Several tbsp salsa or chutney

*Warm the tortilla in a pan and spread the beans on one side
*Cover the beans with the spinach leaves
*Add the salsa and roll it up!

It's quick, simple, and you can have it at any time of the year!


First, let me say that, yes, I'm still alive.  I've been having some more health problems, mostly concerning my stomach, and food has been the last thing on my mind.  But I need to update ...... it needs to be done.

So, I'm not sure there is a theme this week.  But I've been on a pastry kick, so that is what I'll post tonight.

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Weekly Recipe - 05/05/07

First off ... don't forget about the most recent CONTEST!!!!!!!!  You have about another week or two to enter.

I've been vacant from the site again, I know.  Another flare up, working A LOT, and general feelings of just needing to do nothing ..... yeah, that will do it.  I was also trying to find some current religious holidays to post some good food for, and for some reason, I can't come up with anything.  But, tomorrow is Cinco de Mayo, so I thought, what the heck!

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Weekly Recipe - 04/21/07 ... AND A CONTEST!

The weather is finally warm and I'm starting to cook and bake again.  It's funny, with having colitis and a bad flare up, food was not something I wanted to think about for a good two weeks.  Entering my own kitchen was painful.  So, with my feeling better and the warm weather, I've decided to host ANOTHER CONTEST!!!


- Submit one or two recipes to me, Amy, at, by 8pm EST, May 15th, 2007.  These recipes should be faith related and summer/warm weather themed.  Main course to beverage, anything is fine.
- Include your name, your screen/LJ name, email address, and recipe.
- If you have won another contest here at orthodoxfood, I ask that you hold off submissions.  This way, we give everyone a shot at winning.
- THE PRIZE!?!?   THIS recipe book, featuring recipes from my home state, Virginia. 
- And of course, if you have questions, email me and let me know!  The winning recipe will be featured in my Weekly spot!

I was doing some recipe research this weekend, and I discovered two things.  One - Shavuot is May 23rd and secondly, I found a lot of things having to do with cheesecake and this holiday.  So, I hope my research is correct.  As always, if it's not, let me know, and I'll correct it.  So this week, I bring you some yummy cheese cake goodness!  *Note - I found this recipe on All, and it looks SO good, that I had to post it.  AllRecipes also has great info about making cheesecake, if you have not done so before.*

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sawyer/jin - woo

Weekly Recipe - 04/14/07

Howdy folks!  I'm sorry that I haven't been around lately.  I've been having some major health issues.  I've been diagnosed with Colitis, but have to have some tests done on Monday to see if it's Crohn's or not.  But, alas, I have returned to post a weekly recipe.

May 2nd is Buddha Day (although I have one source that says it was April 8th, at least in Japan)!  So, join me in saying  happy birthday to everyone's favorite jovial, bald deity!  I have been informed that Buddha is not a deity.  That's what I get for doing this at 4am! LOL  Happy Birthday to him, none the same.

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No weekly this week

Sorry folks ... I know that there is no weekly recipe this week.  I'm having some health issues, and I'm just taking the time to rest as much as I can, between work and the rest of my life.  But no fear, I shall return next week!

Ingredient: Vermouth

I posted this in my journal yesterday, and thought it might be good to cross-post here: these recipes are all meatless, which is useful during Lent.  The link to my post about risotto is friends-locked, but if anyone wants it I'll repost it here as well.  =)  Vermouth is an alcohol, though, so these recipes may not be suitable for our Muslim members, or anyone else whose faith proscribes the use of alcohol.  I don't know if it makes a difference, but in all cases the alcohol itself is cooked off, so only the flavour remains in the food.

I thought I'd mention vermouth, as it's a kitchen staple in our house, and I've used it a bit more than usual recently.  Vermouth is made from wine - white or red - and flavoured with herbs.  You can buy red vermouth, sweet white, or dry white.  I keep dry vermouth on hand at all times, for two reasons: dry vermouth is best in risotto, which is what I mostly use it for; and it's also best in martinis, which are a favourite drink of mine.  (Ah, I look forward to having one of those again one day...)

Anyway.  I've posted my recipe for a basic risotto before, but I thought I'd post a couple of other recipes involving vermouth that I've made in the past couple of days.

For a tasty snack lunch, or even a delicious breakfast, mushrooms with vermouth and butter on toast.  It's so easy, I hesitate to call it a recipe.  But it definitely made for a lovely light lunch today.

Chop some mushrooms.  How many depends greatly on their size, but for two pieces of toast you want about a cupful of chopped mushroom.  Melt a good spoonful of butter in a frying pan over moderate heat.  Please use butter: margarine just won't cut it.  If you avoid butter for dietary or ethical reasons, use a good olive oil instead - but the butter is for flavour purposes, not simply greasing the pan, and I really think that in this case olive oil would be a poor second.

Fry the mushrooms lightly until they're well coated in butter, and are softening slightly.  Then splash a little dry vermouth in the pan.  Add a little more butter if the mushrooms have soaked it all up already (they probably will have).  As the mushrooms soften and cook, the vermouth and butter in the pan will combine to make a delicious thin sauce.  Add some chopped parsley to the pan, and if you want to throw caution to the winds, a spoonful of cream is a decadent addition.  Even without the cream, though, these mushrooms are delicious served on hot toast.  Serve with a wedge of lemon.

Yesterday, I did something rather different.  Pears are in season here right now, and we bought a bag of Sweet Williams for a few dollars the other day.  So yesterday I made poached pears for dessert.  I made them ahead of time, so I could serve them cold: but I'm sure they'd be lovely served hot or warm, also.  I made them up as I went along, but they were delicious!

For two people, I used three pears, cored and sliced roughly. I put these in a saucepan and just covered them with water.  Into this water, I put a couple of heaped tablespoons of honey, a splash of vermouth, and squeezed in the juice of half an orange.  (If you don't eat honey, use a spoonful or two of brown sugar instead).  I let this simmer away gently until the pears were soft - I didn't time it, but I'd guess fifteen to twenty minutes.  I then lifted the pears out gently, placed them in a bowl, and sprinkled them lightly with ground cinnamon.  Meanwhile, I turned up the heat on the saucepan, and reduced the liquid down to half a cup or less.  It gave me a brownish coloured sweet syrup, which I poured over the pears.

I covered and refrigerated these pears before serving with whipped cream, but I'm sure they'd be delicious served warm.

Incidentally, the best martinis are made with extra dry vermouth, Bombay Sapphire gin (at subzero* temperatures, of course), and a twist of lemon rind.  Feel free to argue the point, but if you disagree with me, you're wrong.  =P

*Celsius!  None of that Fahrenheit rubbish around here.