It's Not the End, But the Beginning

As we near the close of the beginning of what God desires to do for us, we must be wise to know that the enemy will do his best to distract us. We should not be surprised when he sends oppositions from the outside, disagreements and offenses from the inside, doubt and fear and the list goes on. But we must hold strong to what we have received and what we are believing God to do. Our faith, commitment, faithfulness and love is what is going to help us to witness live in the promise that God has for us in 2011. Let's grab a hold of His hand and not look back!

THE VICTORY IS OURS FOR GOD'S GLORY!

Blessings!!!

Mel

ON TO THE FOOD:

Sweet Potato Tacos

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 4 teaspoons prepared mustard
• 1 pinch cayenne pepper, or to taste
• 4 cups cooked and mashed sweet potatoes
• 12 corn tortilla, warmed

• (After the fast 8 ounces shredded Cheddar cheese

Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper. Divide bean mixture and mashed sweet potatoes evenly between the warm corn tortillas.

MUSHROOM BARLY SOUP

• 1/4 cup olive oil
• 1 cup chopped onion
• 3/4 cup diced carrots
• 1/2 cup chopped celery
• 1 teaspoon minced garlic
• 1 pound sliced fresh mushrooms
• 6 cups vegetable broth
• 3/4 cup barley
• season to taste (Natures Season or pepper and sea salt)

Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season before serving.

SIMI- GREEK PASTA

• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 10 ounces fresh spinach, washed and chopped
• 8 ounces penne wheat pasta

Cook the pasta in a large pot of boiling water (add a table spoon of olive oil to water for tender pasta). Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.

Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.

Serve sauce over pasta. After the fast try sprinkle with feta.