Tuesday, March 16, 2010

Daniel Fast Recipes

Our church is doing a Daniel Fast for the next 3 weeks so I thought I would post some of my favorite recipes from last year's fast, as requested by my friend Elisha :) For more info on the Daniel Fast go to: http://www.miracles2010.com/

Hearty Split Pea Soup

1 Tbsp olive oil
1 onion, chopped
1 bay leaf
3 cloves garlic, minced
2 cups dried split peas
2 tsp. salt, or to taste
7 1/2 cups water
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, diced
1/2 tsp dried thyme
1/2 tsp ground black pepper

1. In a large pot over med-high heat, saute the oil, onion, bay leaf and garlic for 5 min. or until translucent.
2. Add the peas, salt and water. Bring to a boil and reduce heat to low.
3. Simmer for 2 hours, stirring occasionally.
4. Add the carrots, celery, potatoes, thyme and pepper. Simmer for 20-30 more minutes or until the peas and vegetables are tender.

Tortilla Soup

1 carrot, chopped
1 stalk celery, chopped
1 medium onion, chopped
3 cloves garlic, chopped
2 Tbsp olive oil
8 cups vegetable broth
4 cups water
1 can black beans
16 oz. frozen corn
1 can diced tomatoes
1/2 cup cilantro, chopped
2-3 tsp salt
6 corn tortillas

Heat oil in the botom of a pot, and saute the first 4 ingredients until soft. Add everything else, except tortillas. Simmer on low for about 30 minutes. Add tortillas. Cook for another 10 minutes.

Spaghetti Sauce

2 Tbsp olive oil
1 med onion, chopped
1 green pepper, chopped
1 zucchini, cut-up
8 oz. sliced mushrooms
2 cloves garlic
1 or 2 lg cans crushed tomatoes, depending on how much you want to make
crushed red pepper flakes (optional)

In a large pan, saute veggies in olive oil until soft. Add crushed tomatoes and red pepper flakes. Simmer on low for 30 minutes.

You can add any veggies you like. And make as spicy as you like with the red pepper. Serve with whole wheat pasta.

White Bean Dip

2 (16 oz) cans white beans (I use cannelini), drained & rinsed
2 Tbsp roasted garlic
3 Tbsp extra virgin olive oil
3 Tbsp freshly squeezed lemon juice
salt & pepper

In a food processor, combine the beans, roasted garlic, olive oil and lemon juice, mix till smooth. Season to taste with salt & pepper. Serve with vegies or triscuits.


1 (28 oz) can diced tomatoes with juice
2 (10 oz) cans Rotel (diced tomatoes & green chilies)
1 lg jalapeno (or however many you like to your taste), rough chopped
1 clove garlic, minced
1/4 tsp salt
1/4 tsp. sugar
1/4 - 1/2 cup chopped onion (however much you like), chopped
1/2 cup fresh cilantro

Throw it all in a blender and that's it. You can get organic blue corn tortillas at Publix to serve with this for Daniel Fast.

This is a Pioneer Woman recipe, and man is it ever good.

Saturday, March 13, 2010

Mini meatloaves & parmesan smashed potatoes

This is the meal that Jordyn prepared for our dinner the other night. She is going to start cooking one night a month. It turned out great, she's a natural. A shout-out to David for doing all the shopping, they make a great team.

Individual meat loaves

1 Tbsp olive oil
2 cups chopped onions
2 tsp salt
1 tsp freshly ground pepper
3 Tbsp worcestershire sauce
1/2 cup chicken stock
1 Tbsp tomato paste
2 1/2 lbs ground chuck
1/2 cup dry bread crumbs
2 eggs, beaten
1/2 cup ketchup

Preheat oven to 350 degrees. Heat the olive oil in a saute pan. Add the onion, salt & pepper. Cook over med-low heat, stirring occasionally, for 8-10 minutes, until transparent but not brown. Off the heat, add the worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 portions and shape each portion into a small loaf on a sheet pan. Spread about a Tbsp of ketchup on the top of each loaf. Bake for 40-45 minutes, or until the loaves are cook through.

Parmesan Smashed Potatoes

3 lbs. red new potatoes, unpeeled
1 Tbsp salt, plus 2 tsp salt
1 1/2 cups half & half
1 stick butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan cheese
1/2 tsp. ground black pepper

Place the potatoes and 1 Tbsp salt in a saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25-30 minutes, or until competeley tender. Drain.

In a small saucepan, heat the half & half and butter. Put the potatoes into a mixing bowl, and mix the potatoes with an electric mixer for a few seconds on low speed, to break them up. Slowly add the hot cream & butter to the potatoes, mixing on the lowest speed (the last quater of the cream should be folded in by hand). Fold in the sour cream, parmesan cheese, remaining salt, and pepper; taste for seasoning and serve immediately.

This is definitely not a low calorie meal, but it was worth the splurge. Thanks again Jordyn for the recipe and for cooking, it was delicious. Be sure to watch for her recipes on here in the future.

Enjoy :)

Chocolate Cheesecake

This is Jordyn's favorite dessert that I make, and we made it for Dave's birthday dinner last night. It is pretty easy, super rich, and very delicious.

1 1/2 cups finely crushed Oreo cookies
3 Tbsp buter or margarine, melted
3 (8 oz) packages cream cheese, softened
1 (14 oz) can Eagle Brand sweetened condensed milk
1 (12 oz) package semi-sweet chocolate chips, melted
4 eggs
2 tsp vanilla

Preheat oven to 300 degrees. Combine crushed Oreos and butter; press into a 9-inch springform pan. In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then remaining ingredients until smooth. Pour into pan, and place on a baking sheet. Bake 1 hour and 5 min or until set. (I usually turn the oven off, open the oven door and let the cheesecake sit for about 30 min or so, then I remove it from the oven to a cooling rack.) Cool. Chill. Serve with whipped cream.

Enjoy :)