Today is the 2nd Friday of the Lenten Season; or the 3rd Friday since Ash Wednesday. Whatever else might be going on today, for Catholics throughout the world, our attention is focused on Christ’s sacrifice for the forgiveness of sin.
Every Friday throughout Lent there is a universal call to abstain from meat, and to reflect with true humility that we are loved. God came down from heaven, became man in Christ Jesus and willingly died for us. Not just for the rightous but for all, the lowly, the sinners, those most unworthy. When I think of this, my eyes fill with tears. They are tears of joy because of the love that rises up inside me. When you allow God’s love to overflow, it’s easy to be kind and compassionate. As easy as breathing. And that’s really all He wants from us. To know His love, to feel it deeply and to be that love to others.
Today is also Minnesota Day. When I first went in search of things to share about Minnesota, most sites seemed to suggest cities were a must visit. While they are pretty as cities go, I’m really not much of a city girl these days. Once a very long time ago, I was. So I can appreciate the beauty of a city and the music of the streets. Try sitting up high, maybe a roof top or a fire escape and listen to the heart beat of the city streets early in the morning. Each city has its own unique sound.
And when you are done with that, be sure to visit the great outdoors that is Minnesota; the Land of 10,000 Lakes. It’s no wonder that a Walleye Fish Fry is one of the most popular dishes in the state.
Minnesota Lenten Supper
Walleye Fish Fry
Jasmine Vegetable Rice Pilaf
Kitchen Cut Green Beans
Minnesota Walleye Fish Fry
Handful Parsley
1 large Lemon
2 cups crushed Ritz Crackers
Pinch Salt
Pinch White Pepper
1 large Egg
2 teaspoons Honey
1-1/2 lbs Walleye Fillets
Vegetable Oil for frying
Note: If unable to find Walleye Fillets, substitute with Cod.
Mince parsley. Cut lemon into wedges. Set aside for the finishing touches.
Place about 50 Ritz Crackers into a gallon-size resealable bag. With a rolling pin, crush crackers. Place crackers in a shallow dish. Season with a pinch of salt and white pepper. In another shallow dish, beat eggs; whisk in honey. Set aside.
Lay out fish. Pat dry with paper towels. Dip each fillet in the egg mixture followed by the cracker mixture, turning to coat well. Set fish aside.
Heat about 1/4-inch of oil over medium heat in a cast iron skillet. Fry fish until golden and flakey, about 4 minutes per side. Scatter parsley over the fired fish. Serve directly from the skillet with lemon wedges on the side.
Serve with Rice Pilaf and Green Beans for a nice supper.
Jasmine Vegetable Rice Pilaf
1 small White Onion
1 cup frozen Peas and Carrots Mix
2 tablespoon Vegetable Oil
Sea Salt to taste
Black Pepper to taste
1 teaspoon Minced Garlic from a jar
1 cup Jasmine Rice
1-1/2 cups Chicken Stock
Peel and finely dice onion, set aside. Place peas and carrots in a strainer. Rinse with cold water to gently thaw, drain and set aside.
Heat oil in saucepan over medium heat, add onions salt and pepper, cook 4 minutes, until tender, add garlic and cook another minute.
Add rice, stirring often, cook 3 minutes. Stir in peas and carrot mix. Add chicken broth, bring to boil, reduce heat to medium low, cover, simmer for about 20 minutes or until liquid has adsorbed and the rice is tender.
Uncover, fluff with a fork. Serve and enjoy.
Kitchen Cut Green Beans
1 can Kitchen Cut Green Beans
Pinch Salt
Drain green beans, rinse under cold water. Warm gently in a saucepan over medium-low heat. If desired just before serving, season with a pinch of salt and enjoy.
God so loved the world that He gave His only-begotten Son;
so that everyone who believes in Him might have eternal life.
John 3:16
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