From "theArmenianChurch.net"
"Then Jesus was led up by the Spirit into the wilderness to be tempted by the devil. And he fasted forty days and forty nights, and afterward he was hungry." (Matthew 4:12.)
This is the Biblical basis of the period called Lent, given to us to prepare for the Feast of Feasts, the Resurrection. Just as we need time to prepare for any great event in life, we need time to make ourselves ready to participate in the blessed and wondrous event commemorated by Easter.
Lent gives us the opportunity to:
Renew our commitment to God
Reflect on our lives and let them be directed by God
Respond to Jesus' call for love and mercy toward all of God's children
Lent is a special time in the year when we guard against worldly distractions and make room for the Holy Spirit to fill us. During Lent we go into our own inner wilderness --caused by sins, spiritual laziness, and empty vanity. There we confront the devil. Through prayer, fasting, Bible reading, and self-examination we gain the strength to work at being more loving, humble, and gentle.
After a successful Lenten journey, we should each be able to say "Be gone, Satan." We also will find ourselves hungry after this long effort; hungry for the only thing that can truly fill the place we have worked hard to clear: the beautiful fruit of the Resurrection, which is Life Everlasting with Christ our Lord.
The heart of Lent is inner penitence and reconciliation with God. Begin with self-examination and inner healing. Set aside this period to examine and evaluate your life as a Christian. Spiritual renewal is possible only if you're willing to repent for your sins and change your life for God.
Uniting with God involves:
Sorrow for Sins--Changing your life begins when you admit that Christ suffered and died for your sins.
Spiritual Growth--Christian maturity begins when you acknowledge dependence on God. Resolve to accept and carry out His will.
Commitment--Realize that commitment to God is more than just going to church. It involves carrying out God's will daily, whatever the circumstances.
Perseverance--Keep your hope and faith in Easter's promises alive all year long, every year. Realize that Christians of every age have experienced times of testing and have overcome temptation and despair.
Monday, February 16, 2009
Fage Yogurt
I have fallen behind in posting and I apologize but I promise to get caught up!
For this moment- I have found a yogurt that is ALMOST (not quite!) as good as Mama's home made. It's Fage Greek Yogurt (pronounced fay-eh) and it's thick and delicious!
For this moment- I have found a yogurt that is ALMOST (not quite!) as good as Mama's home made. It's Fage Greek Yogurt (pronounced fay-eh) and it's thick and delicious!
Wednesday, February 4, 2009
I found these recipes in a fundraising book originally published in 1973 by St. Gregory's Armenian Apostolic Church of Indian Orchard, Massachusetts .
Stuffed grape leaves (YALANCHY SARMA / Patat)
by Gadar Tanelian
Prepare all ingredients beforehand and allow at least 2½ hours.
Rice Filling
1 cup rice, extra long grain
½ cup pure olive oil
¼ cup veg. oil
2½ lbs. onions (chopped - equiv. to 5 heaping cups)
1 tbsp. salt
¼ tsp. black pepper
¼ tsp. red pepper
1½ cups water
½ cup fresh lemon juice squeezed and strained
1 tbsp. pignoli nuts
½ cup chopped fresh parsley
1 tbsp. dried dill or (2 tbsp. fresh chopped)
Heat oil in a 4-quart saucepan (stainless steel). When piece of onion sizzles then add pignoli nuts and all of onion. Mix well, then stir in salt, black and red pepper.
Cook over medium heat stirring all the time. Do not brown onion. Cook until soft or until color changes from pure white to off-white. Now add washed and drained rice. Mix well. Add chopped parsley and dill mixing well with ingredients in pan. Add 1½ cups water and cook approximately 15 minutes, stirring often so bottom and sides won't stick to pan or burn. Now add lemon juice. Mix well. Remove from heat.
Empty ingredients into open pan. Line bottom of another 4-quart stainless steel pan with grape leaves. (This helps prevent burning.)
Wrapping leaves: (1 cup rice uses up a 9 ounce grape leaves). Cut stems off leaves and unfold. Fill grape leaves with rice mixture using tablespoon. Mix rice occasionally so oil will be evenly distributed. Hold leaf on left palm with stem side away from you and vein side up. Place tablespoon of rice on top end near stem. Now fold top down and the two sides over, then roll toward the inside of your palm covering all the rice. Make a firm roll in shape of cigar. Lay wrapped grape leaves end to end in circle in bottom of pan, covering first the bottom, then start 2nd row continuing in circle pattern. when all wrapped leaves are arranged in pan, add 2 cups of water and cover pan with inverted 10" plate over sarmas and cook until it comes to a boil, then reduce heat and cook ½ hour. Turn off heat and let set for approximately 15 minutes. Remove plate. Let cool.
Using same system of arranging in cooking pan, empty rolled leaves carefully and place on shallow serving dish or pyrex bowl.* Cover with saran wrap. Refrigerate. Serve cold or at room temperature. Garnish with lemon wedges or parsley sprigs.
Makes approximately 60 sarmas, using small leaves
NOTE: or use following method:
Place shallow pan over top of pan. Hold firmly by both handles and quickly invert away from you with a good firm twist of your wrists, without disturbing the rows of sarmas.
Mixed pickles (TOURSHI) (NOTE: Tourshi is basically pickled vegetables)
3-4 cauliflowers, broken into small flowerets
2 bunches celery, cut in desired lengths
3 lbs. carrots, cut in desired lengths
3 lbs. green pepper, cut in desired lengths
small white onions (opt.)
green tomatoes (opt.)
green or wax beans (opt.)
4-5 hot peppers
garlic
brown sugar
celery tops
Into each quart bottle place 1½" piece of hot pepper and clove of garlic cut in half. Fill bottles with assorted, washed, cut-up vegetables. Pour brine to about 1½' from top and tightly pack additional vegetables in jars as they begin to settle.
Use celery tops to keep vegetables under liquid. Then complete filling of brine. Place a teaspoon of brown sugar on top of each jar and seal tightly. Set bottles in cool place. Tourshi will be ready in two weeks.
Brine:½ gal. cider vinegar½ pt. water, strained from ½ box cooked pickling spices 1 gal. water1½ cups cooking salt (non-iodized)
Makes approximately 12 quarts
Pickled green peppers stuffed with chopped vegetables (SALAMORAH TOURSHI)
by Akaby Yaylaian
1 bunch celery, finely chopped
3 green peppers, finely chopped
10 cloves of garlic, minced or crushed
1 tbsp. salt
2 tbsp. vinegar
2 tbsp. brown sugar
Mix salt, vinegar, brown sugar and add to other ingredients. Mix well. Cover and set aside.
Clean pulp from 12 large thick green peppers. Save tops. Sprinkle inside lightly with salt Fill with chopped vegetable mixture. Replace pepper tops. Tie crosswise and lengthwise with string. Pack in one gallon wide-mouthed jars.
Brine:1½ gallons water½ gallon vinegar1½ tbsp. brown sugar1½ cups salt
Boil half package pickling spices with one cup water for ten minutes. Strain. Add liquid to brine. Stir thoroughly. Pack peppers tightly in jars. Pour brine to very top. Place one wide slice green pepper on top and seal tightly.
Keep in dark place. Ready to eat in about 10 days. To serve: cut pepper in half length-wise.
Makes 2 gallons
NOTE: Finely chopped cauliflower or cabbage may be substituted for some of the vegetables.
Cured spiced meat (BASTERMA)[ Armenian Jerky]
by Mary Garibian
1 slice of beef (about 2 lbs.)
¼ cup bagged granulated salt
Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8"). Insert heavy string through one end and make a loop. Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
Wash meat well with cold water and leave in clear water for one hour. Then drain and press between towels to remove moisture. Continue until meat is quite dry. Hang in cool airy place to dry about two weeks.
Chaimen mixture:2 tbsp. paprika
½ tsp. red pepper (opt.)
½ tsp. salt
½ tbsp. blk. pepper
½ tbsp. kimion (cumin)
½ tsp. allspice3-4 cloves garlic, crushed
1 cup water
Combine all above ingredients, adding water a little at a time to make thick paste. Soak meat in it for 2 weeks. Hang in airy place for 2 more weeks.
May be used immediately, refrigerated, or frozen.
NOTE: A cheese cloth casing may be used to slip meat into before hanging.
Armenian spiced dried sausages (SOUJOOKH)
by Olivia Hagopian
10 lbs lean ground chuck or undercut
1/3 cup salt
1 can curry powder (1½ oz)
1 can cloves (1½ oz)
1 can kimion (1½ oz)
1/3 cup blk. pepper
2 tsp. cinnamon
¼ cup allspice
¼ can paprika
2 cloves garlic, crushed
Mix all spices and sprinkle over meat. Knead until well blended. Refrigerate overnight. Mix again and add more spices according to taste. Again refrigerate overnight. Prepare two cloth bags 10x14 inches.
Divide meat in half and fill bags. Take two sticks (about 12" long), one for each bag, and place at open end of bag. Wrap cloth around stick firmly and sew in place, leaving ends exposed. with a rolling pin spread the meat inside bag to all corners to fill air space lake some string loops on extended ends of stick and hang out to dry in cold, dry sunny weather. Bring bags in at sundown and refrigerate overnight. Repeat this process for 2 weeks, then cut bags away from meat and then cut up partially dried meat into quarters. Thread a string through each piece and hang out to dry uncovered for one more week, refrigerating at night. when done, wrap each in aluminum foil and refrigerate or freeze. Use as needed.
NOTE: Casings may be used instead of cloth bags.
Makes 8 5x6 pieces
Stuffed grape leaves (YALANCHY SARMA / Patat)
by Gadar Tanelian
Prepare all ingredients beforehand and allow at least 2½ hours.
Rice Filling
1 cup rice, extra long grain
½ cup pure olive oil
¼ cup veg. oil
2½ lbs. onions (chopped - equiv. to 5 heaping cups)
1 tbsp. salt
¼ tsp. black pepper
¼ tsp. red pepper
1½ cups water
½ cup fresh lemon juice squeezed and strained
1 tbsp. pignoli nuts
½ cup chopped fresh parsley
1 tbsp. dried dill or (2 tbsp. fresh chopped)
Heat oil in a 4-quart saucepan (stainless steel). When piece of onion sizzles then add pignoli nuts and all of onion. Mix well, then stir in salt, black and red pepper.
Cook over medium heat stirring all the time. Do not brown onion. Cook until soft or until color changes from pure white to off-white. Now add washed and drained rice. Mix well. Add chopped parsley and dill mixing well with ingredients in pan. Add 1½ cups water and cook approximately 15 minutes, stirring often so bottom and sides won't stick to pan or burn. Now add lemon juice. Mix well. Remove from heat.
Empty ingredients into open pan. Line bottom of another 4-quart stainless steel pan with grape leaves. (This helps prevent burning.)
Wrapping leaves: (1 cup rice uses up a 9 ounce grape leaves). Cut stems off leaves and unfold. Fill grape leaves with rice mixture using tablespoon. Mix rice occasionally so oil will be evenly distributed. Hold leaf on left palm with stem side away from you and vein side up. Place tablespoon of rice on top end near stem. Now fold top down and the two sides over, then roll toward the inside of your palm covering all the rice. Make a firm roll in shape of cigar. Lay wrapped grape leaves end to end in circle in bottom of pan, covering first the bottom, then start 2nd row continuing in circle pattern. when all wrapped leaves are arranged in pan, add 2 cups of water and cover pan with inverted 10" plate over sarmas and cook until it comes to a boil, then reduce heat and cook ½ hour. Turn off heat and let set for approximately 15 minutes. Remove plate. Let cool.
Using same system of arranging in cooking pan, empty rolled leaves carefully and place on shallow serving dish or pyrex bowl.* Cover with saran wrap. Refrigerate. Serve cold or at room temperature. Garnish with lemon wedges or parsley sprigs.
Makes approximately 60 sarmas, using small leaves
NOTE: or use following method:
Place shallow pan over top of pan. Hold firmly by both handles and quickly invert away from you with a good firm twist of your wrists, without disturbing the rows of sarmas.
Mixed pickles (TOURSHI) (NOTE: Tourshi is basically pickled vegetables)
3-4 cauliflowers, broken into small flowerets
2 bunches celery, cut in desired lengths
3 lbs. carrots, cut in desired lengths
3 lbs. green pepper, cut in desired lengths
small white onions (opt.)
green tomatoes (opt.)
green or wax beans (opt.)
4-5 hot peppers
garlic
brown sugar
celery tops
Into each quart bottle place 1½" piece of hot pepper and clove of garlic cut in half. Fill bottles with assorted, washed, cut-up vegetables. Pour brine to about 1½' from top and tightly pack additional vegetables in jars as they begin to settle.
Use celery tops to keep vegetables under liquid. Then complete filling of brine. Place a teaspoon of brown sugar on top of each jar and seal tightly. Set bottles in cool place. Tourshi will be ready in two weeks.
Brine:½ gal. cider vinegar½ pt. water, strained from ½ box cooked pickling spices 1 gal. water1½ cups cooking salt (non-iodized)
Makes approximately 12 quarts
Pickled green peppers stuffed with chopped vegetables (SALAMORAH TOURSHI)
by Akaby Yaylaian
1 bunch celery, finely chopped
3 green peppers, finely chopped
10 cloves of garlic, minced or crushed
1 tbsp. salt
2 tbsp. vinegar
2 tbsp. brown sugar
Mix salt, vinegar, brown sugar and add to other ingredients. Mix well. Cover and set aside.
Clean pulp from 12 large thick green peppers. Save tops. Sprinkle inside lightly with salt Fill with chopped vegetable mixture. Replace pepper tops. Tie crosswise and lengthwise with string. Pack in one gallon wide-mouthed jars.
Brine:1½ gallons water½ gallon vinegar1½ tbsp. brown sugar1½ cups salt
Boil half package pickling spices with one cup water for ten minutes. Strain. Add liquid to brine. Stir thoroughly. Pack peppers tightly in jars. Pour brine to very top. Place one wide slice green pepper on top and seal tightly.
Keep in dark place. Ready to eat in about 10 days. To serve: cut pepper in half length-wise.
Makes 2 gallons
NOTE: Finely chopped cauliflower or cabbage may be substituted for some of the vegetables.
Cured spiced meat (BASTERMA)[ Armenian Jerky]
by Mary Garibian
1 slice of beef (about 2 lbs.)
¼ cup bagged granulated salt
Select very tender cut of beef from rib part, about one and a half inch thick, any length you desire (approx. 8"). Insert heavy string through one end and make a loop. Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a day.
Wash meat well with cold water and leave in clear water for one hour. Then drain and press between towels to remove moisture. Continue until meat is quite dry. Hang in cool airy place to dry about two weeks.
Chaimen mixture:2 tbsp. paprika
½ tsp. red pepper (opt.)
½ tsp. salt
½ tbsp. blk. pepper
½ tbsp. kimion (cumin)
½ tsp. allspice3-4 cloves garlic, crushed
1 cup water
Combine all above ingredients, adding water a little at a time to make thick paste. Soak meat in it for 2 weeks. Hang in airy place for 2 more weeks.
May be used immediately, refrigerated, or frozen.
NOTE: A cheese cloth casing may be used to slip meat into before hanging.
Armenian spiced dried sausages (SOUJOOKH)
by Olivia Hagopian
10 lbs lean ground chuck or undercut
1/3 cup salt
1 can curry powder (1½ oz)
1 can cloves (1½ oz)
1 can kimion (1½ oz)
1/3 cup blk. pepper
2 tsp. cinnamon
¼ cup allspice
¼ can paprika
2 cloves garlic, crushed
Mix all spices and sprinkle over meat. Knead until well blended. Refrigerate overnight. Mix again and add more spices according to taste. Again refrigerate overnight. Prepare two cloth bags 10x14 inches.
Divide meat in half and fill bags. Take two sticks (about 12" long), one for each bag, and place at open end of bag. Wrap cloth around stick firmly and sew in place, leaving ends exposed. with a rolling pin spread the meat inside bag to all corners to fill air space lake some string loops on extended ends of stick and hang out to dry in cold, dry sunny weather. Bring bags in at sundown and refrigerate overnight. Repeat this process for 2 weeks, then cut bags away from meat and then cut up partially dried meat into quarters. Thread a string through each piece and hang out to dry uncovered for one more week, refrigerating at night. when done, wrap each in aluminum foil and refrigerate or freeze. Use as needed.
NOTE: Casings may be used instead of cloth bags.
Makes 8 5x6 pieces
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