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Are you running out of Friday dinner ideas during this Lenten season? I’ve experienced this situation many times, especially when my kids were younger and getting tired of grilled cheese sandwiches. As years passed, I started compiling a list of different foods my husband and I have prepared, and I was pleasantly surprised by the variety. (We’re a blended family with a blend of cultures–Hispanic, Swedish, and Polish.) So here are a few ideas I’d like to share with you from our humble kitchen here in New Mexico.
If you’re a fan of chile con carne, you can still enjoy an amazing chile without the carne. I’ve come across three-bean chile recipes that consist of black beans, pintos and kidney beans. However, we tend to substitute the black beans with garbanzos or Great Northern beans. (For my husband, it’s a texture thing.)
First off, I would highly recommend using different types fresh tomatoes. The prep work takes longer, due to all the chopping, but the flavor makes it worthwhile. For example, you can use tomatillos (which add a “zing” to your chile), big beef or better boy tomatoes, and some romas. I usually dice them, but if you want a thicker stew, cut the tomatoes into bigger pieces. Just remember to maintain a slightly higher ratio of beans to tomatoes if you’re going for a hardy end result. You can also add minced garlic and red or green bell peppers.
At the same time, don’t rule out using the canned options. For instance, my go-to for a quick meal contains chunks of tomatoes, garlic, and green bell pepper.
As far as seasonings go, my mainstays are red chile pepper, a pinch of cayenne, paprika, a pinch or two of sea salt or Kosher salt, and a bit of oregano or basil. Throw in a couple cubes of caldillo de tomate (tomato bouillon), and you’re ready to go. Trust me; the bouillon won’t be overkill. It adds a whole other dimension of flavor.
Whether you prefer red, green, or (as we say in New Mexico) “Christmas,” cheese enchiladas present a tasty option–especially if you add a fried egg on top. Better yet, this dish is quick and easy once you get a firm grasp on making the sauce. One helpful hack that my mom taught me is to make a gravy-like base before adding the red or green chile. I usually use olive or avocado oil instead of vegetable oil to start the process and then gradually throw in the flour or cornstarch to thicken it.
Another time-saving hint is to use the frozen, chopped green chile or the frozen pureed red chile. This might sound counterintuitive, but the frozen varieties help you to bypass the hours’ long process of roasting and peeling fresh, green chile or rehydrating the dried red chile pods in the blender. (Although, if you have the time, I recommend roasting, and freezing fresh chile peppers. However, that’s a project for another day.) You can also use chile in its powder form, but keep in mind that two or three tablespoons give plenty of flavor–and spiciness. And the lighter shades of green or red are perfectly normal. (Yes, I learned this the hard way when we kept racing to the water faucet to refill our glasses.)
One other idea is to take Taco Tuesday and switch it to Taco Friday during Lent–sans the meat. Tilapia or cod make an excellent filling for tacos and are fast and simple to prepare. You’ll need to pan-cook the fish on medium heat with just enough olive oil or avocado oil to coat the bottom and keep your fish from sticking. Season with paprika, minced garlic (or garlic powder), lime juice, and a small pinch cayenne or red chile powder, depending on how much heat you prefer. Once your fish is done, you can shred it apart into flakes.
I also like to add some fresh, chopped cilantro to the mix. Or some folks like to keep the cilantro on the side as a garnish. Either choice works well. Also, place some sliced avocado on the side and garnish with pico de gallo (a zesty mix of chopped tomatoes, red onions, and jalapeños), and your fish tacos (tacos de pescado) are ready to go.
So there you have our family favorites for Friday dinners. Feel free to try your own variations and get creative with the sides. And speaking of variations, I’ll share more of my culinary (non-meat) “experiments” in Part Two of this series. In the meantime, as we say around here, ¡Buen provecho!
Leslie Anderson, a cradle Catholic, has worn many hats (literally and figuratively) in her professional and personal life and in her service to the Church. Formerly a teacher and now a freelance writer and editor, Leslie has been writing articles for different online publications and web content for various businesses. However, she felt compelled by the Holy Spirit to shift directions and focus her efforts toward spreading the faith. When Leslie isn't writing, she and her husband love spending time with their family and volunteering with pro-life organizations in their community. She also remains active in her local parish.
