Being Used by God

We like veggies and we like pasta. We also like pesto. One day I found that I had four sweet potatoes just hanging around in the veggie bin. I was really going to the veggie bin to grab an onion or garlic to begin an ordinary pasta adventure. But there they were, four lonely sweet potatoes just sitting there, waiting anxiously to be used. I grabbed them and Sweet Potato Pecan Pesto “Pasta” was born!

You know, I sometimes feel like those sweet potatoes. I am anxiously waiting to be used by God. I wonder when I will get opportunities to work for our Lord and Saviour. I always have to be prepared cause you just never know when a door will open. 

I had to fly to work meeting a couple weeks ago. It was Friday when I was returning and I was connecting in O’Hare. Both flights were packed with weary business travelers wanting to get home for the weekend. I was one of those travelers. But I was not tired. I was anxious. Not nervous, because God is in control and I do not have fear. More like eagerness; an anticipation of something good. The first plane boarded and I found myself seated next to Megan, a sweet girl full of energy. We laughed, we talked and had a thoroughly enjoyable flight. We parted ways in O’Hare as she was heading in one direction and I in another. The next flight boarded. I sat down anticipating the final leg of my journey, this time next to Jessica. She was a beautiful newly married young lady. All I know is that the Holy Spirit was all over me and through much laughter, I had the opportunity to share my story with her; my journey of how God has brought me through thick and thin, good and bad to where I am right now; my story of faith, hope and love!  She told me more than once that she was so glad I sat next her on this flight. Isn’t it remarkable how God puts the right person in our paths just when we need them?  It is not a coincidence. It is totally God. I enjoyed sharing my story with Jessica and I enjoyed hearing hers. I know that God is continually doing a work in me and I am praying for her and her husband, along with Megan and her husband, that He will do a marvelous work in their lives. 

John 12:26 

Anyone who wants to serve me must follow me, because my servants must be where I am. And the Father will honor anyone who serves me.

Colossians 3:12

Put on then, as God's chosen ones, holy and beloved, compassionate hearts, kindness, humility, meekness, and patience.

Colossians 3:23-24

Work willingly at whatever you do, as though you were working for the Lord rather than for people. Remember that the Lord will give you an inheritance as your reward, and that the Master you are serving is Christ.

God is good; All the time!

Priscilla

Sweet Potato Pecan Pesto “Pasta”

1 1/2 cups basil

3 cloves garlic minced

1 - 2 teaspoons olive oil.

1/2 cup chopped pecans

1/3cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon hot pepper flakes, optional

4 medium to large sweet potatoes, peeled and spiral cut or sliced in thin strips

4 tablespoons olive oil

1/2 cup broth or stock 

Pesto:

Begin this adventure by placing the basil into a food processor or blender. Ignore this for a moment so that you can concentrate on preparing the garlic. Preheat a large skillet with 1 to 2 teaspoons of olive oil on a medium heat. Add the garlic and stir, stir, stir, as the garlic will quickly brown. Remove the garlic and add it to the food processor or blender on top of the basil. Now, using the same hot skillet, change the heat setting to low and add the chopped pecans. Keep the pecans moving in the skillet to prevent burning. They will be toasted perfectly in 3 to 5 minutes. Take the pecans from the skillet and set aside. Now back to that food processor or blender!  Now drizzle the 1/3 cup of olive oil, followed by the salt, pepper and hot pepper flakes. Pulse or blend the pesto until it has a smooth texture, about 30 seconds to one minute. Now it’s time to work on the “pasta”.

Pasta:

Start by dividing the spiraled sweet potatoes into four even piles. Have a large, glass casserole dish ready.  You may also prefer to “mix” the pasta and pesto in a larger bowl to prevent spillage. I do this to keep my counter clear! 

Preheat a large skillet on medium low, with 1 tablespoon of the olive oil. Add in the first of the four piles of spiraled sweet potatoes. Swirl the potatoes to coat them with the olive oil. Gently continue to move the potatoes around in the skillet while adding 2 tablespoons of broth or stock, from the 1/2 cup. Continue to move the potatoes until they begin to soften and change to a softer orange color. Place the spiral potatoes into the prepared casserole or the large bowl.  Repeat this process with the other three spiral sweet potato piles. 

Now take that pesto from the food processor or blender and drizzle it over the sweet potato pasta. Add in the toasted pecans and gently stir until the pesto and pecans are evenly distributed. If you used the large bowl, add the Sweet Potato Pecan Pesto “Pasta” into the prepared casserole. If you have other parts of the dinner to prepare, place the Sweet Potato Pecan Pesto “Pasta” into a 350 oven for up to 30 minutes. It will not over cook. 

Yum!

Three in One

We went shopping the other day at an international market. I was eyeing up the beautiful red bell peppers when all of a sudden, the lush deep green poblano peppers sitting in the next bin, jumped up and said pick me, pick me, pick me!  I really like Roasted Peppers and I like those yummy, cheesy stuffed poblanos served in most Mexican restaurants. So, it was inevitable that a few poblanos would make it into the cart! 

Hmm, cheesy stuffed roasted poblanos. I like cheese, but I thought it could use another element. So the search was on to discover that elusive ingredient that would compliment a roasted poblano pepper. I found a variety of options on the internet, but none that clearly jumped out. I liked the idea of black beans from the first recipe, but, there are currently no black beans in the house. Pinto beans, yes, black beans, no. Another recipe had a mixture that included Monterey Jack cheese. Substitute Cheddar Jack cheese. The various recipes had cumin or cilantro and one had rice listed. Rice is a major part of Stuffed Red Bell

Peppers, but I wanted something different. Substitute corn, a good, sweet element. I was on the way! As I began to create, I realized that I could make Quick & Easy Refried Beans, which uses a can of pinto beans and incorporates My Taco Seasoning. Begin by following the Roasted Peppers recipe, add in the corn and voila, Stuffed Poblano Peppers by Priscilla!

It took three recipes to complete this one recipe: Roasted Peppers, Taco Seasoning and Quick & Easy Refried Beans . As I was typing the recipe, it occurred to me that God comes to us in three persons: God the Father, God the Son and God the Holy Spirit. Like this recipe that needs all three, so do we need all three. 

God the Father, who created us and loves us deeply like no other. 

Zephaniah 3:17

The Lord your God in your midst,

The Mighty One, will save;

He will rejoice over you with gladness,

He will quiet you with His love,

He will rejoice over you with singing.

God the Son, Jesus, whose name is above all names and who gave His life to redeem our lives.

Philippians 2:9-11King James Version (KJV)

9 Wherefore God also hath highly exalted him, and given him a name which is above every name:

10 That at the name of Jesus every knee should bow, of things in heaven, and things in earth, and things under the earth;

11 And that every tongue should confess that Jesus Christ is Lord, to the glory of God the Father.

Isaiah 53:5

But He was wounded for our transgressions, He was bruised for our iniquities; the chastisement for our peace was upon Him, and by His stripes we are healed.

And God, the Holy Spirit, who leads us and guides us with that still small voice. 

Acts 2:17-21

17 And it shall come to pass in the last days, says God, that I will pour out of My Spirit on all flesh; your sons and your daughters shall prophesy, your young men shall see visions, your old men shall dream dreams.

18 And on My menservants and on My maidservants I will pour out My Spirit in those days; and they shall prophesy.

19 I will show wonders in heaven above and signs in the earth beneath: blood and fire and vapor of smoke.

20 The sun shall be turned into darkness, and the moon into blood, before the coming of the great and awesome day of the Lord.

21 And it shall come to pass that whoever calls on the name of the Lord shall be saved.

Just like the Stuffed Poblano Peppers recipe can’t survive without the three supporting recipes, neither can we survive without the love of God the Father, God the Son and God the Holy Spirit. 

God is Good; All the time!

Priscilla

Stuffed Poblano Peppers by Priscilla

4 Poblano Peppers

Olive Oil

2 cups pinto beans (15 oz can, rinsed)

1/2 cup chopped onion

3 - 4 cloves garlic

1 Tablespoon cilantro

1 Tablespoon My Taco Seasoning (recipe listed below)

1/4 tsp black pepper

1/2 tsp sea salt

2 1/2 to 3 cups shredded Monterey Jack cheese

1/2 cup frozen corn, thawed

Preheat the oven to 425

Start by preparing the peppers by slicing the top off of each. Pull out the seeds and core of the peppers and remove the stem from the cap of the pepper.  Drizzle a small amount, less

than the size of a dime, of olive oil in the palm of your hand. Rub the oil over the outsides and insides of the peppers. Place the peppers in a prepared baking dish. I use a 9 x 13 glass dish that has been rubbed with oil (or cooking spray). Place the peppers into the oven and roast for 15 minutes. 

While the peppers are pre-roasting, drain the can of beens and rinse them thoroughly. Place the rinsed beans into a food processor. Add the onions, the garlic, cilantro and taco seasoning, along with the salt and pepper. Pulse to crush the beans and blend the ingredients. Place the refried beans into a bowl and fold in 1 cup of the  shredded cheese and the thawed frozen corn. 

Remove the peppers from the oven. They should be slightly blistered and tender. Carefully fill each pepper with the refried bean mixture. Place the Stuffed Poblano Peppers back in the pan. The pepper caps may be placed on top of the peppers but they will probably slip off as the refried bean mixture tends to bubble our of the peppers. Sprinkle 1 cup of the shredded cheese over the peppers, then place the peppers back into the oven for 15 minutes. Remove the pan from the

oven and sprinkle the remaining 1/2 to 1 cup of cheese over the peppers, depending how cheesy you like them. I like a lot of cheese!. Back into the oven for another 3 to 5 minutes, until the cheese is melty.  You are ready to eat!

Yum!

Roasted Peppers

Peppers - bell peppers, poblanos, any kind!

Olive Oil

Preheat the oven to 425.

Start by preparing the peppers by slicing the top off of each. Pull out the seeds and core of the peppers and remove the stem from the cap of the pepper.  Drizzle a small amount, less than the size of a dime, of olive oil in the palm of your hand. Rub the oil over the outsides and insides of the peppers. Place the peppers in a prepared baking dish. I use a 9 x 13 glass dish that has been rubbed with oil (or cooking spray). Place the peppers into the oven and roast for 15 minutes. Turn the peppers and roast for another 15 minutes. 

My Taco Seasoning

1/4 Cup plus 1 Tablespoon Chili Powder

1 1/4 teaspoon Garlic Powder

1 1/4 teaspoon  Onion Powder

1 1/4 teaspoon Crushed Red Pepper Flakes

1 1/4 teaspoon Dried Oregano

2 1/2 teaspoon Paprika

2 Tablespoon plus 1 1/2 teaspoon Ground Cumin

1 Tablespoon plus 2 teaspoon Sea Salt

1 Tablespoon plus 2 teaspoon Black Pepper (optional)

Place all of the seasonings in a jar. Place the lid on the jar and shake, shake, shake to blend the seasonings. 

For tacos, use 2 tablespoons of My Taco Seasonings per one pound of ground meat. 

Quick & Tasty Refried Beans

2 cups pinto beans (15 oz can, drained and rinsed)

1/2 cup chopped onion

3 - 4 cloves garlic

1 Tablespoon cilantro

1 Tablespoon taco seasoning (mix your own!)

1/4 tsp black pepper

1/2 tsp sea salt

1/2 cup cheddar or Monterey Jack cheese

Preheat the oven to 350. 

Prepare a casserole dish with a lid with cooking spray or oil. 

Drain the can of beens and rinse them thoroughly. Place the rinsed beans into a food processor. Add the onions, the garlic, cilantro and taco seasoning, along with the salt and pepper. Pulse to crush the beans and blend the ingredients.

Spoon the bean mixture into the prepared casserole dish. Place the lid on the dish and into the oven for 20 to 25 minutes to heat through. 

Remove the lid and sprinkle the shredded cheese over the hot Quick & Tasty Refried Beans. Back into the oven for 5 minutes or until the cheese is melted. 

Yum.

Food, Fellowship and Fun!

We invited guests for dinner the other night. It was ladies night. There were seven of us including my daughter, three long time friends, one out of town guest, who I had never had the blessing of inviting to dinner previously, and one new friend, who we were all eager to get to know.  Over roasted chicken, spinach pesto over baby shells, Italian green beans, a big Italian salad, and homemade bread, we laughed and talked. Oh, and we ate! It was quite lovely. 

And what made it more lovely was the fellowship. People need people. It’s a cliche and a song, but it is true. Therefore encourage one another and build one another up, just as you are doing. 1 Thessalonians 5:11. I really like having the opportunity to offer encouragement and to receive it! And God has given us the tools to do this:

Proverbs 27:17

Iron sharpens iron, and one man sharpens another.

In this case one woman sharpens another. And then there is one of my favorites:

Matthew 18:20

For where two or three are gathered together in my name, there am I in the midst of them.

Isn't that the best? Jesus is with us when we gather in His name. He is there to comfort us, to encourage us and mostly, to hang out with us when we are having food, fellowship and fun! So, did I say there were seven of us? Nope, there were eight of us!

And speaking of food, of course there were leftovers. I do love leftovers. If there are a lot of leftovers, we enjoy them for dinner the next day. This time, however, we had two pieces of chicken, Italian green beans and homemade bread. But, there was also a jar filled with roasted chicken pan drippings, and since I love gravy, I put on my creative cap and went to work. Pot Pie Gravy over Savory French Toast were born! On a TV cooking show, this may be called Deconstructed Pot Pie, so I’ll call it by both names! 

God is Good; All the time!

Priscilla

Pot Pie Gravy over Savory French Toast

Deconstructed Pot Pie

Pot Pie Gravy   

This recipe is versatile. I used leftover roasted chicken and leftover Italian green beans, but had to steam the carrots, potatoes and onion. However,  any  cooked or steamed left over veggies may be used.

1 1/2 to 2 cups green beans

1 1/2 to 2 cups sliced carrots

1 1/2 to 2 cups small potatoes, sliced

1/2 cup plus chopped onion

1 to 3 cloves minced garlic

2 cups cooked shredded or sliced chicken

3 Tablespoons chicken fat or butter or olive oil

3 to 4 Tablespoons flour (I use rice flour)

3 cups chicken pan drippings or chicken stock

1 cup cream or milk

2 teaspoons adobo seasoning or 1 1/2 teaspoons salt and 1/2 teaspoon pepper

I used leftover chicken and leftover green beans but steamed the carrots, potatoes and onions:

In a large pot, add 1 1/2 to 2 inches of water and a 1/2 tsp salt. Place a metal steamer into the pot. Add in the onions, then the carrots and the potatoes, and top with the garlic. When the water begins to boil, reduce the heat to a steady simmer and place a lid on the pot. Steam the veggies until they are tender, 12 to 20 minutes. Remove the veggies from the pot to cool. 

I used the same large pot to make the pot pie gravy, just drain any remaining water from the pot first. This is called conservation - not having to wash more pots than necessary! 

Now melt the chicken fat, butter or olive oil in the pot over medium heat. Whisk in the flour. Add the chicken pan drippings or stock and stir until well incorporated. Continue stirring while the stock heats up. As the broth begins to heat, the pot pie gravy will thicken. Reduce the heat if the gravy begins to fly out of the pot. The mixture will appear to become too thick, but it will loosen up as the milk or cream is added now, followed by the adobo seasoning. Whisk until the milk or cream has mingled well with the gravy. Now gently fold in the veggies, potatoes and chicken. Turn off the heat. The veggies and the chicken will heat up while bathing in the hot gravy. Place a lid on the pot and set aside.

Savory French Toast

The rule of thumb that I use for when making French Toast is one egg for 2 to 3 slices of bread. So with that thought, this recipes makes 5 to 6 slices of Savory French Toast.

2 eggs

1/3 cup milk or cream

1/2 teaspoon adobo seasoning or 1/4 teaspoon salt and 1/4 teaspoon pepper

1 tablespoon chicken fat, butter or olive oil

6 slices of homemade bread (find the recipe in the Our Daily Bread post on December 19, 2016)

In a shallow bowl, beat the eggs with the milk or cream. Stir in the adobo seasoning. Place a slice of bread in the egg mixture to coat both sides.

Heat a griddle to melt the chicken fat or butter or oil over medium heat. 

Add the soaked bread slice to the griddle. Repeat with more bread until the griddle is full. Mine is large enough to hold up to four slices of Savory French Toast. Cook or fry for about 30 seconds and turn over. The cooked side should be golden. If it looks too pale and moist, flip it back and cook for another 10 to 15 seconds. Have a plate available to place the Savory French Toast when it is ready.  

To serve, place one to two slices of Savory French Toast on the plate and smother with a large ladle of Chicken Pot Pie Gravy.  Yum!

Chicken Soup, Italian Style

Chicken Soup. Yum. Who doesn't like chicken soup? It is good anytime, but it is especially good when you are not feeling well. Recently, I made a pot of soup for a friend who was under the weather. A bowl of homemade chicken soup can warm the cockles of your heart, especially when it is filled with the rich flavor of the moist chicken and sweetness from the carrots and celery. Throw in a burst of pizazz from the onions and garlic and then, as a bonus (I like to call it an Italian bonus), add in fresh, tender and delicious baby spinach. Hmmmm. Feeling better already! 

But chicken soup is not the first line of defense when fighting sickness or disease. First we fight by rebuking the enemy, in the name of Jesus Christ, for the attack of sickness and disease:

Luke 10: 19 

Behold, I give unto you power to tread on serpents and scorpions, and over all the power of the enemy: and nothing shall by any means hurt you.

I bind and rebuke this flu, these aches and pain and demand they flee now, in the name of Jesus Christ. 

Then we pray, thanking our Father in Heaven for a quick recovery:

Psalm 30:2 

LORD my God, I called to you for help, and you healed me. 

Thank you for the complete healing. I accept this healing in the name of Jesus Christ. 

Then we make soup. (recipe below)

The enemy attacks. Any sickness, flu, virus, disease is not from God. It is from the enemy, Satan, attacking because he wants to stop us from doing what we are intended to do, the works of God; worshiping His son, Jesus; living for God; praying continuously.  Satan hates Jesus, so he tries to stop us. He puts things in our way to distract us: Little things like a barking dog, the phone ringing, you just remembered that you need to do this or you need to do that. Or big things like knocking you down with the flu, virus, disease or a broken bone.

In the words of Jesus in John 10:10:

The thief comes only to steal and kill and destroy. I came that they may have life and have it abundantly. 

The thief is Satan. It doesn't get any clearer than that. He simply does not want us to pray to God. He does not want us to worship God. He does not want us to do the works of God.

So, when the enemy attacks, remember the order:

Bind and rebuke Satan in the name of Jesus Christ. 

Pray and thank God for a quick recovery.

And eat soup!

God is Good; All the time!

Priscilla

Chicken Soup, Italian style

4 pounds bone in, skin on, chicken thighs; about 6 water

1 to 2 teaspoons sea salt

1 teaspoon pepper

1 aged cheese rind, optional

1 medium to large onion, chopped

4 or 5 medium carrots, peeled and chopped

3 or 4 cloves garlic minced

4 or 5 stocks celery, leaves on, chopped

3 tablespoon basil

3 tablespoon parsley or cilantro

2 tablespoons oregano

2 tablespoons turmeric

4 cups baby spinach, the Italian bonus

Noodles, optional

Add the chicken to a large stock pot. Fill with water to about an inch from the top of the pot. It may be six cups, but it may be more (or less). Bring the chicken and water to a boil. Reduce heat to a steady simmer. Stir in the salt, pepper and add the cheese rind. Cover the pot and simmer for about 50 minutes. 

While the chicken is simmering, I prepare the vegetables, chopping onion, carrots and celery, then mincing the garlic. 

After the 50 minutes, check the soup. It should be a lovely shade of golden goodness! 

With a slotted spoon, lift a piece of the chicken and poke it with a fork to see if it is tender. If it is, using that same spoon, remove the chicken from the pot into a glass dish or a small pot to cool. Turning back to the beautiful broth that you’ve created, add in the veggies, onion, carrots, celery and garlic, followed by the many seasonings. Basically, add all of the other ingredients, except the spinach. Stir. Turn up the heat to a boil. Then, once the broth is moving well, lower the heat and simmer for about 20 minutes.

While the veggies are cooking and mingling in the pot, you can turn your attentions to the chicken. Have a second bowl or dish at the ready to hold the chicken meat. Using a fork, gently pull the chicken from the bones and place it into the second bowl. Once all the chicken is off the bones, shred it to the size of meat you prefer. When the veggie timer goes off, grab a carrot with the slotted spoon and poke it with a fork to make sure it is tender. If it is, add the chicken into the soup. If not, check the veggies in another 3 to 5 minutes. 

Now that the chicken is back in the pot and the veggies are ready, stir in the spinach. Turn off the heat and place the lid back over on the pot. The spinach will cook quickly in the hot broth.

You are ready to eat now!!

Note: If you are not a fan of the leafy green stuff, then simple omit it. This soup is just as tasty without the spinach. 

If you like noodles in your soup, now is the time to prepare them according to the package directions. To serve, add the cooked noodles in a bowl, followed by the chicken soup. Yum!

Remember that cheese rind? While this big pot of Chicken Soup, Italian Style was simmering, that cheese rind was doing its duty by releasing rich flavor to make your soup better than ever! Now that the soup is done, stir  the pot and you will find that cheese rind. When you do, you found gold! Gently remove it from the pot and place it into a small bowl. Now grab a spoon scrape the extra melty cheese from the rind and eat it! Just a little extra added bonus for making such a wonderful pot of soup!