Wednesday, January 16, 2013

I Can Eat Where On the Daniel Fast?!

I pray that this Wednesday finds you truly blessed and that this has been the best Daniel Fast for you. There is so much God wants us to encounter during this time of consecration. No matter how much we feel we are required to give up, God is desiring to pour out more than we could ever give him in return. So as we come to the "last leg" of this exciting moment, let's stay focused and not loose sight of the great happening taking place...this are 21 days of release for the rest of 2013. Despite the opposition that may come over the next 6 days - the enemy loves to bring great attack as we near the moments of great victory- we shall obtain all that the Lord has for us.

Many Blessing!!!

Pastor Mel





Check out tomorrows posting...great new recipes will be available.

Wednesday, January 9, 2013

A little something for the weather...

Ok, I'm sure my friends up north could use something to keep them warm...and as for me, this rainy day sure makes me want to cuddle up on the couch with a nice big hot bowl of yummy filling soup. I came across a nice soup recipe that I wish I could make tonight, but maybe later this week. I'm leaving the recipe intact despite a few items that are not allowed on the fast, because I'm sure this recipe will be revisited once the fast is done. However, I'll make note of the items that are to be left off during the fast.

This blog site that I'm sharing has a host of recipes that some of you may like to try once the fast is over, or when you have the time to shop for the items that are mentioned. Also, I think that the recipes may give you ideas into adapting a healthier eating lifestyle.

So here goes it...


Soup au Pistou Recipe

1 pound / 16 oz / 450 g dried flageolet beans, soaked for at least 4 hours, preferably overnight, then drained (Small white beans can be used)
1/4 cup / 60 ml olive oil
4 medium onions, chopped
2 medium leeks, trimmed and chopped
4 stalks celery, chopped
12 cups / 3 liters water
1 28-ounce can, whole tomatoes, well drained, chopped
4 medium yellow potatoes, chopped
1 bouillon cube, optional (not for Daniel Fast)
1/4 pound / 4 oz. stellette (tiny star) pasta, or other small pasta (Not for Daniel Fast)
3 small zucchini, chopped
1/2 cup (a big handful) chard stems, finely chopped
2 teaspoons salt, or to taste (Kosher or Sea Salt)
Pistou
1 tablespoon crushed garlic
scant 3/4 teaspoon fine grain sea salt
4 1/2 cups / 2 oz / 60 g basil leaves, torn into small pieces
1 tomato (from above), well chopped
1/4 cup / 60 ml extra-virgin olive oil
1 cup / 2 oz / 60 g grated aged Gruyere cheese (Not for Daniel Fast)
In your largest soup pot heat the oil, then add the onions, leeks, and celery. Saute for about 5 minutes, then stir in the soaked beans and 12 cups water. Bring to a boil, dial back to a simmer, then cook for about 15 minutes. Reserve one of the tomatoes for the pistou, then stir the remaining tomatoes into the pot, then the potatoes. Cook for another 15-20 minutes, or until the beans seem like they are nearly cooked. Add a bouillon cube if you like, then the pasta, and simmer for 5 minutes. Add the zucchini and the chard stems and cook for another 3 minutes. Stir in salt - perhaps less if you used a salty bouillon - essentially, you want to salt to taste. At this point the pasta should be cooked through, as well as all the beans and vegetables. For the soup to taste good, you really need to get the right amount of salt in it - just be mindful of this, and adjust if needed.
While the soup is cooking, you can make the pistou. I use a mortar and pestle, but you can use a food processor if you like. Pound the garlic with the salt into a paste. Add the basil a handful at a time and pound and grind until nearly smooth. Add the tomatoes, then gradually stir in the olive oil a bit at a time. Stir in the cheese, then chill until ready to use.
Ladle soup into bowls and top with a generous dollop of pistou.
Serves 8 - 12.
Recipe taken from www.101cookbooks.com 
Have a blessed and wonderful day...keep dry, stay safe and stay open to God's outpouring!
Pastor Mel

Monday, January 7, 2013

Hmm, I would never think to try that

Most of us can testify to the spiritual benefits to taking part in the Daniel Fast. We have seen and heard how God's glory and might is revealed during these days of fasting, praying and reading God's Word. Each year it is time of a refreshing in our spirit and body as we begin the new year.

Another benefit, though we may not want to openly admit it, is that we learn healthier ways to consume the produce of God's great big garden. Since we first started the Daniel Fast I've learned so much about food that I didn't know I didn't know, hahaha! I've been introduced to knew foods and new ways to cook foods I knew about. There were foods that I refused to eat before the Daniel Fast, but have sense come to enjoy and find that my body enjoys as well. So today I want to share with you some recipes that you may find a bid different, until you try them.

The first two dishes are taken from www.bonapetit.com




Barley Stew with Leeks, Mushrooms, and Greens

INGREDIENTS

  • 1 tablespoon olive oil, divided
  • 1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
  • 1 8-ounce container sliced crimini (baby bella) mushrooms
  • 2 garlic cloves, pressed
  • 2 1/4 teaspoons minced fresh rosemary
  • 1 14.5-ounce can diced tomatoes in juice
  • 1 cup pearl barley
  • 4 cups (or more) vegetable broth
  • 1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packedPREPARATION
  • Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

    Baked Parsnip Fries with Rosemary

    INGREDIENTS

    • 2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips
    • 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
    • 1 large garlic clove, minced
    • 3 tablespoons olive oil
    • Kosher salt, freshly ground pepper
    • 1/2 teaspoon (or more) ground cumin

    PREPARATION

    • Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
    • Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired. 

      Quinoa and Black Beans

      INGREDIENTS

      1 teaspoon vegetable oil
      1 onion, chopped
      3 cloves garlic, peeled and chopped
      3/4 cup uncooked quinoa
      1 1/2 cups vegetable broth
      1 teaspoon ground cumin
      1/4 teaspoon cayenne pepper
      salt and pepper to taste
      1 cup frozen corn kernels
      2 (15 ounce) cans black beans, rinsed and drained
      1/2 cup chopped fresh cilantro


      Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
      Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

      If you have any recipes that you have discovered or come up with during this, don't be stingy...share (big BB smily face). We would love to share your recipe with the others who are fasting. Also, if you have a praise report of what God has done for you, please share it. Feel free to write or submit a video of your testimony to us. Want to rejoice with you.

      God bless you as you continue to submit to His will for your life in this new year. 
      Pastor Mel

Wednesday, January 2, 2013

Daniel Fast Scripture Reading fro 2013


Daniel Fast Scripture Reading 

January 2-22


Jan 3. Psalm 1                                                             Revelation chapters 1-3
Jan 4. Zechariah 8:1-23                                             
Revelation chapters 4-6
Jan 5. Jeremiah 29: 1-14                                           Jude 1
Jan 6. Isaiah 61                                                           Luke 4
Jan 7. Isaiah 58                                                           Matthew 5
Jan 8. Isaiah 53                                                           Mark 4
Jan 9. Isaiah 9                                                             Gospel of John 1
Jan10. Psalm 73                                                         Romans 8
Jan11. Psalm 117                                                       Acts chapters 1-3
Jan12. Psalm 5                                                           Acts chapters 4-6
Jan13. Psalm 17                                                         Acts chapters 9-10
Jan14. Psalm 23                                                         Romans chapters 1-3
Jan15. Psalm 24                                                         Romans chapters 4-6
Jan16. Isaiah 26                                                          Philippians chapters 1-4
Jan17. Psalm 27                                                         Colossians chapters 1-4
Jan18. Psalm 34                                                         1Thessalonians chapters 1-5
Jan19. Psalm 138                                                       2Thessalonians chapters 1-3
Jan20. Psalm 139                                                       1Peter 1-5
Jan21. Psalm 145                                                       2 Peter 13
Jan22. Proverb 3                                                         1John chapters 1-5 




 







Today is the First Day of the BEST DAYS AHEAD

Here we are! The first day of the Daniel's Fast 2013!!! Wow! And there is a sound of GREAT EXPECTATION and ANTICIPATION in the air! The fast will be as great as our commitment, faithfulness, and expectation. So let's give ourselves completely- emptying of ourselves- and surrender fully to the will and work of God in our lives during these days of fasting and prayer.

I would like to invite you to be a part of these blog postings. I mean personally become involved. If you have a comment, testimony, recipe or questions you would like to share/ask please feel free to do so. This is an open forum with the intent to help and encourage those who are taking part in the Daniel's Fast, no matter how many days. Using the "Daniel's Fast" topic tab, you can find recipes from previous years. All recipes can be modified based on your ministry's guidelines.


With the weather being a bit chilly for some of-a lot colder for some- I thought I would start this years recipe list with a nice and easy soup dish. Not only are soups nice on a cold evening, but they can be very filling and full of nutrition.


Roasted Carrot Soup with Dukkah Spice 

  • INGREDIENTS 

  • 1/2 cup unsalted, shelled raw natural pistachios
  • 2 tablespoons sesame seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon whole black peppercorns
  • 1 teaspoon kosher salt plus more
  • 2 pounds carrots, peeled, cut into 1-inch pieces
  • 2 tablespoons of olive oil
  • Freshly ground black pepper
  • 1 quart vegetable broth

PREPARATION

  • Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. DO AHEAD Dukkah spice blend can be made 1 week ahead. Store airtight at room temperature.
  • Preheat oven to 425°. Place the carrots on a rimmed baking sheet. Drizzle with olive oil, season to taste with salt and pepper, and toss to coat. Roast until the carrots are tender and just beginning to brown, about 25 minutes. Let the carrots cool slightly.
  • Transfer the carrot mixture to a blender. Add the vegetable broth. Blend mixture until soup is very smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper.
  • Divide hot soup among bowls. Sprinkle with dukkah. 
    Makes 4-6 servings 
    Recipe was taken from Bon Appetite, but modified for the Daniel's Fast 


The non-French Onion Soup

INGREDIENTS
3 large sweet onions sliced
2 cloves of garlic sliced
1 package of sliced baby bella mushrooms (optional)
1 carton of Vegetable broth
1 tablespoon of olive oil
2 rosemary sprigs (optional)
1 Thyme chopped
salt and pepper (Kosher or Sea Salt)

DIRECTIONS
In a medium saucepan heat olive oil. Add garlic and 1 rosemary sprig and sauté on medium heat until soften. Add sliced onions to pan, stir and cover. Let sauté for about 40 minutes, stirring occasionally. Keep covered. Then add mushroom, thyme and 1/3 cup of broth, stir and cover for 10minuets on medium low. Stir often. Then add remaining broth, rosemary sprigs, and salt and pepper to taste, return to medium heat and let simmer for about 20 minuets.

Makes 4 servings

Serve with a nice small green salad

While cheese is not allowed on the fast, once the fast is over you can use this recipe to enjoy simple onion soup and add crusted bread and your favorite cheese.