Corn and Potato Soup

Ingredients:

2 Cloves Garlic - minced
1 Med. Onion - diced 
6 Red Bliss Potatoes - Peeled and diced
1 Large Can Yellow Corn
2-4 Diced carrots 
Vegetable Stock - 1-2 Cartons depending on your preference
Olive Oil
Basil
Oregano
Parsley
Marjoram
Curry Powder
Almond Milk (optional)

Directions:

Heat oil in pan - saute the garlic and onion until the color begins to change.
Add carrots and spices. 
Add in potatoes and corn and stir. Add more spice as desired. I tend to add it twice, once to coat the onions and garlic for a base flavor and then as I add the corn and potatoes to make sure everything gets a good coat. 
Add in vegetable stock and cook on high until potatoes begin to soften. 
Turn to a simmer and cook for 30-45 minutes, stirring occasionally. 
Divide soup in half - put half through the blender then add it back into the pot. Cook for another 10-15 minutes. 
Check for taste, add salt and pepper and ENJOY!

My apologies for not posting sooner. I've had to try a few things out. Here are three recipes that might pique your interest - or your appetite. Remember during the fast that reading and spending time on the word is just as important as what you eat. There's a link to Pastor Jim's blog in the top left corner if you want to keep up with him!

First, I've had this the past couple of mornings and it comes out to a yummy and substantial breakfast equivalent: It is a tofu Snickerdoodle Smoothie. (Courtesy of http://www.ultimatedanielfast.com/2010/08/snickerdoodle-smoothie.html) This is the original recipe, I altered it a tad for myself. I cut everything in half, but added a bit more almond milk so it wouldn't be too thick to drink through a straw. Try your own variation!

6 ounces silken tofu  
½ cup unsweetened almond or rice milk 
¼ cup Date Honey or Natural Organic Honey
2 frozen bananas, peeled, sliced (about 2 cups)  
1 teaspoon cinnamon  
1/8 teaspoon nutmeg
 
Directions Place tofu, almond milk, Date Honey, banana slices, cinnamon, and nutmeg in blender. Mix until smooth.
Yield: 2 servings (serving size: about 1 ½ cups)

Next, I have a recipe provided by Pastor John which sounds wonderful! 

TUBETTINI LENTIL SOUP

8 cups water
1 1/2 cups lentils, rinsed
2 stalks celery, chopped
1 small onion, chopped
1 (8 ounce) package Prince Tubettini Pasta (whole grain or whole wheat)
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil


In a large pot, combine water, lentils, celery and onion; bring to a boil. Reduce heat; cover and simmer 45 minutes or until lentils are tender.

In a separate large pot, cook pasta 9-11 minutes. Drain.

Add tomatoes, salt, pepper and olive oil to lentil mixture; heat through.

Add pasta to soup. (whole grain or whole wheat pasta)

Makes 6 to 8 servings
Source: Prince Pasta, New World Pasta Company

And last - I am trying this recipe out when I get home tonight! 

2 TBSP Olive Oil

1/2 C Roasted Red Pepper Strips

1/3 Spinach 

1/2 C. Cannellini beans 

Jospeph's Whole Wheat Pita bread 

Heat olive oil in saute pan, add peppers and cook 3-4 minutes. 

Stir in spinach and cook an additional 3-4 minutes. 

Add cannellini beans and cook until beans are heated throughout. 

Toast your Joseph's bread - and top with your homemade bruschetta! 

 

Welcome to the Fast for 2013! There is a link in the top left corner here that says "LCC Fasting Blog" - that will take you right to Pastor Jim's Blog as well.

First recipe I tried this year was a really simple one, but it was quite good. It was a variation on a baked potato. All you do is peel the potato, cut slices into the potato but don't cut all the way through. Drizzle with Olive oil, Salt, Pepper, and any other spice you like (I added a little curry powder) and bake in a preheated 425 degree oven for 40 minutes! Ta-da Daniel Fast Potato!

Spicy Potato Curry - Vegan

Ingredients 

4 potatoes, peeled and cubed
2 tablespoons vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons cayenne pepper
4 teaspoons curry powder
4 teaspoons garam masala (You can emit this)
1 (1 inch) piece fresh ginger root, peeled and minced
2 teaspoons salt
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 (15 ounce) can peas, drained
1 (14 ounce) can coconut milk

Directions

1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Grilled Yellow Squash

Ingredients

• 4 medium yellow squash
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, crushed
• salt and pepper to taste

Directions

1. Preheat the grill for medium heat.
2. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
3. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
4. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

Artichoke Salsa

Ingredients

• 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
• 3 roma (plum) tomatoes, chopped
• 2 tablespoons chopped red onion
• 1/4 cup chopped black olives
• 1 tablespoon chopped garlic
• 2 tablespoons chopped fresh basil
• salt and pepper to taste

Directions 

1. In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.

Pita Bruschetta Pizza's

Ingredients:

Pre-made Bruschetta
Olives
Joseph's Pita Bread

Directions:

1. Spread bruschetta over the pita.
2. Slice olives in half lengthwise, scatter along on top of pita.
3. Place in toaster oven and cook until outer edges are crispy.
4. Enjoy!!