Lenten Meals part 1







We’re a week into Lent and Christey and I have been giving up land animals (seafood is okay) and dairy. We’ve allowed ourselves eggs as well. So far, we’ve been doing pretty well. It’s certainly made us think about our food a lot more. I’m finding the challenge to be strong, and in some cases fairly limiting, but it’s been interesting!

One of the meals we had (including our friend Krissy from The Sugar Pixie as a guest) was Green Shrimp Curry, mixing a variety of ingredients such as bamboo shoots, bean sprouts, and carrots, with a coconut-milk based green curry sauce. I served this over cellophane noodles — which I’ve never really mastered, and this meal was no different. The taste was there, but I think the noddles turned out a little gummy.

Cellophane noodles out of the hot water


Shrimp Curry



Another night, I made a glazed salmon with a dill/mustard sauce. This was really good and I’ll definitely be making this sauce again even outside of Lent. 



Soy and dijon mustard

Some maple syrup is added

Fresh chopped dill

Fresh lemon juice




I pan-seared the salmon, then baked at 400F for about 10-12 minutes, until the center was still a bit raw, but almost there. I poured the glaze over the fish and put it back in at 425F for about five minutes — enough for the glaze to, well, glaze the fish, and bring the center to just underdone. As it rested, the center cooked a bit more, but I do like my salmon to be a little on the medium rare side.

Glaze goes over the salmon

Sauce is shrimp and lobster stock with roux, shallots, white wine, dijon mustard, fresh chopped dill, and some lemon juice

Poured through a fine strainer

Salmon out of the oven





Served over penne










We joke that we’re pesco-ovo vegetarians now (no lacto). Krissy has come over for dinner twice and claims she’s pesco-ovo curious.

Also, we had just moved recently, and the new house had a older 2-burner stove with electric coils. Our new glass flattop range arrived yesterday, and I couldn’t be happier with it. New posts coming soon!