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.