Archive for the ‘Recipes’ Category

Fasting Hubbard Squash Soup

Wednesday, January 5th, 2011

Hubbard Squash Soup

A Fasting soup served at Trapeza



Blue Hubbard SquashGrey Hubbard Squash

L to R: Hubbard Squash, Blue and Gray


3 – 5 T oil
2 white or yellow medium onions, chopped
2 – 3 T minced garlic (I use a lot)
1 T sea salt
3 – 4 teaspoons curry powder
2 teaspoons cardamom
ground black pepper to taste
1 large Hubbard squash cooked, peeled, and cubed (I cooked mine beforehand in the microwave)
3/4 cup chopped celery with tops
3 fresh tomatoes chopped
3/4 cup sliced and broken mushrooms
1/2 cup frozen peas
1 banana pepper, seeded and chopped fine
1 can unsweetened coconut milk

Chop onions, garlic, celery and heat oil in dutch oven.  Saute these in the oil until the onions and celery are transparent and the garlic is fragrant.  Add peppers, squash, tomatoes, mushrooms and seasoning.  Stir for about 5 – 10 minutes over medium heat until everything is hot and the mushrooms are beginning to cook.  Add enough water to cover everything and then stir in the peas.  Cover, reduce heat to simmer, and let cook for about an hour or so, or until the squash is beginning to fall apart.  Just before serving, stir in the coconut milk, let cook until heated through, and adjust seasoning to your taste.

For fish days, you can add cubed tilapia or any white fish of your choice…or scallops!  Yum!


Served and loved at Trapeza at St Nicholas Orthodox Church. Recipe by Elaine King.


Note by Priest Seraphim: It is easy to make this or any recipe with onions and garlic without oil. Just sauté the onions and garlic in water. I may be a Philistine, but the taste difference is not great.



Lots of info on Squash, with pictures (like the ones used here):



St Nicholas Russian Orthodox Church, McKinney, Texas


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Hummus – 3 Recipes

Tuesday, January 4th, 2011

Three recipes for hummus, the first of which I have had at the 6th Annual Winter Retreat at St George the Great Martyr Orthodox Church (Pharr Texas, “down in the valley…”). It was fantastic.


I have not had not tasted the other recipes, but everything I had at the retreat was great, including a vegan posole that was incredible. When I am worthy to get that recipe I will share it.


Group picture of Retreat participants

Group Picture after liturgy on Jan 1, 2011



The first one is what we call "Ana's recipe" – it's what we normally make at home and for the International Festival. The other recipes are also good!  Enjoy!


In Christ, Matushka Elizabeth Perdomo

Hummus  – Middle Eastern Garbanzo & Sesame Butter Spread  (Vegan)


This is what we do when we need to make a quick bowl of hummus at home. Sometimes we remember to cook up a large pot of garbanzos at the beginning of a fasting period and freeze these in meal-sized packets for easy use.  If not, we’re left to using cans.


4 Cans Cooked Chickpeas/Garbanzo Beans

3+ Medium Cloves of Garlic (to taste)

3/4 C. Tahini – sesame seed butter (to taste)

1/4 C. Fresh Parsley, tightly packed, Optional

1/4 C. Fresh Scallions or Onion, Chopped

Juice from 2 Med. Lemons

1/4 C. Olive Oil (or eliminate, if fasting)

1 1/2 Tsp. Salt


Put garbanzos/chick peas into food processor.  Add Lemon Juice and Olive Oil and blend well.  Blend in Tahini.  Add Salt, Garlic, Parsley, Onion and/or Scallions and blend again.  Taste and adjust ingredients to your liking.  Best if allowed to sit for several hours or refrigerated overnight.  Serve on Pita Bread, Tortillas, Crackers or Bread.  Very good.


Clergy and Servers after Winter Retreat Liturgy.

Clergy and Servers.

Center: Fr Antonio Perdomo (rector) L:Priest Seraphim Holland R:Priest Evangelos Pepps


Hummus – Moroccan or Algerian Style (Vegan)


Hummus is one of those fasting-legal dishes which have become a staple at our house. Its bean protein really sticks with you throughout the day, and also makes an excellent before Vespers snack. The following is a recipe from Orthodox and birding friend, Leslie Cusick, who is part of the OCA Parish of St. Anne’s, in Oakridge, Tennessee. 


2 Cans Garbanzo Beans, drained, liquid reserved

1/2 C. Tahini Pasted (roasted is best if you can find it)

1/3 C. Warm Water (or some of Garbanzo bean liquid)

6 Cloves Fresh Garlic, or to taste

Juice of 2 Lemons

1-1/2 Tsp. Salt

1 Tsp. Freshly Ground Black Pepper

3 Tsp. Ground Cumin

1/4 C. Good Olive Oil, optional if fasting


Put first 5 ingredients into food processor and process until smooth.  If adding oil, gradually add it next.  If not, blend in the remaining ingredients and process until well combined.  This recipe is more Moroccan/Algerian Mediterranean than the more Eastern or Northern Mediterranean one.  It is delicious!  Add more lemon juice for a looser consistency, if so desired.

 Spanish Spinach Hummus (Vegan)


Okay, it may seem a bit of a stretch, but we came up with this one during Great Lent one year when, early in the afternoon on a day when Pre-Sanctified Liturgy was going to be held, someone gave us a large case box of fresh spinach.  We had been planning to make hummus for the Lenten meal which our Parish traditionally holds after services. Instead, we adapted to suite our revised situation an old recipe from Seville in España, one which was originally strongly influenced by the Moors. Actually much more “Moorish” than Spanish, as the recipe is a good outcome of the “necessity is the mother of invention” quandary, it is also to be considered an example of the concept, “Moor with less


2 Lbs. or More Fresh Spinach, Washed, Stemmed & Lightly Torn

1 Lg. Onion, Roughly Chopped

6+ Cloves Fresh Garlic, Peeled

¼ C. Olive Oil or Vegetable Oil

¼ C. Fresh Cilantro, Optional

2 Tsp. Cominos (Cumin), Ground

2 Tsp. Paprika

½ Tsp. Oregano

¼ Tsp. Red Pepper Flakes or Red Chile, or to taste, Optional

1 Tsp. Salt, or to taste

1 Tbsp. Tahini (Sesame Butter)

3 Cans Garbanzo Beans (Chick Peas), partially drained

2 Tbsps. Fresh Lemon or Lime Juice, Optional


Wash and lightly tear up the fresh spinach. In a heavy pan, heat olive or other oil. Add onion and garlic, stirring frequently until sautéed. Add fresh spinach, optional cilantro, and additional spices. Stir frequently and only lightly “stir-fry” the greens, removing them from the heat while still a bright green color. Place vegetables in a food processor and process until coarsely ground. Add Tahini, garbanzo beans and optional juice of lemon or lime. Process again until well blended and coarsely ground. Serve warm, room temperature or slightly chilled, along with pita bread, crackers or French bread.  Or, serve over rice, couscous or yellow split peas.



Retreat photos from the album: Youth Retreat 2010-2011 by Rosa Perdomo


 St Nicholas Russian Orthodox Church, McKinney, Texas


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New Journal entries, homilies, etc. are on our BLOG:


Journal Archive:


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Havana Black Beans from Abby.

Sunday, February 21st, 2010

A recipe from our sisterhood. This is really good, and a bit hot. It was a massive hit at one of our trapezas.

There is no need to use the olive oil. I sautee things in water all the time. In almost any recipe, where oil is used to sautee onions or someting else, you can use water. Try it! You need not break the oil fast unless you want to.

For recipes see  the St Juliana Sisterhood blog or subscribe to the RSS Feed.

Havana Black Beans

1 T. olive oil
1/2 med onion, finely chopped
1/2 med red bell pepper, finely chopped
1/2 med green bell pepper, finely chopped
1 clove garlic, minced (1/2 t.)
1 t. cumin
1 t. dried thyme, or 1 T. fresh
1 bay leaves
1 t. canned chipotle chilies minced with sauce
2 (15 oz.) cans cooked black beans, rinsed and drained well
1 c. water
1 c. coconut milk

1 t. lime juice
salt to taste

2 scallions, finely chopped
1/2 c. fresh cilantro, finely chopped

Heat the olive oil in a medium saucepan, and saute the onion for 3 minutes, until it is golden brown. Add the peppers and garlic; continue to saute for 2 minutes. Add the cumin, dried thyme, bay leaves, and chipotle chilies; combine well.

Add the black beans, water and coconut milk to the pot, and stir well. Simmer the beans for 10-15 minutes. Stir in the lime juice and salt.

Ladle the beans into serving bowls, and top each bowl with the chopped scallions and cilantro.

Sour cream on top also helps cool, if it turns out too hot. Also serve with basmati rice if desired.

Beware: Chipotle peppers are VERY hot!