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!