I have some more suggestions.
If you are married and you are both Christians, fast from intimacy. I know people who have done this and found this sacrifice greatly efficacious.
If you are single, do not go out to eat for that time, as most young people do, but eat very simply at home.
Moms, I use to make soup for the Byzantine fast days. These are easy and nutritious for the family. Soup is a traditional fasting food. Recipes at bottom.
Dads, do not play sports, or watch sports on television.
Children, do not play computer games and do extra chores for your parents.
Fasting must become a habit again among Catholic, who have lost the art of fasting.
This is a time to practice before the tribulation begins.
Some soup recipes:
Carrot Soup
Makes: 8 servings, about 1 cup each
Active Time:
Total Time:
IngredientsActive Time:
Total Time:
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 5 cups chopped carrots
- 2 cups water
- 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
- 1/2 cup half-and-half (optional)
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in carrots. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 25 minutes.
- Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
Vegie Lemon Grass Soup for 2
- 8-10 oz. dried Thai rice noodes, linguini-width
- 1-2 stalks minced lemongrass , OR 4 Tbsp. frozen prepared lemongrass
- 4-6 cups vegetable (or faux "chicken") stock (or regular chicken broth if non-veg.)
- 1 thumb-size piece galangal OR ginger, thinly sliced into matchstick pieces
- 1/2 package medium or soft tofu (packed in water) - drain off the water and slice tofu into cubes
- 1 head broccoli, chopped into florets including stems
- 1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
- 1-2 carrots, sliced
- 4 Tbsp. soy sauce OR wheat-free soy sauce (or use 3 Tbsp. fish sauce + 1 Tbsp. soy sauce if non-veg.)
- 1/2 can good-quality coconut milk
- 3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
- 1/2 cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
- Optional: fresh-cut chilies OR chili sauce, to taste
| CANADIAN CHEESE SOUP | |
|
3 tbsp. minced onion
3 tbsp. grated carrot 3 tbsp. butter 4 c chicken broth 1/2 tsp. dry mustard 1/2 tsp. paprika 2 tbsp. cornstarch 1/4 c. milk 1/4 lb. (1 c.) grated Cheddar cheese 1 c. beer or ale 2 tbsp. minced parsley
Cook
the onion and carrot in the butter for 10 minutes, stirring
occasionally. Add the broth, mustard, and paprika. Cook over low heat 15
minutes. Combine together the cornstarch and milk; stir into the soup.
Cook 5 minutes.Add the cheese and beer or ale, stirring over low heat until cheese melts. Taste for seasoning. Sprinkle with parsley.
Serves 6. | |
Ukrainian Borchst Original recipe makes 10 servings
