Christian Recipe Blog

This is a blog dedicated to healthy recipes Christians to prepare for food. Please post natural, healthy food recipes to this as a running list.

 

[YeshuahComes]

Fresh Trout with Asparagus & Potatoes


Ingredients

• 1 pound baby new potatoes, halved
• 1 pound asparagus stalks, trimmed and cut in half crosswise
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 whole rainbow trout, scaled, gutted, and gilled
• Half a lemon, thinly sliced
• 1 bunch lemon thyme

Directions

1. 1.
   
   Adjust oven rack to middle position and preheat 425°F. Place potatoes in a large saucepan and cover with cold water by 1-inch. Bring to a boil and cook until barely tender, about 10 minutes. Drain. Arrange the asparagus and potatoes on a large parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to combine.
2. 2.
   
   Rub the trouts inside and out with the remaining tablespoons of olive oil and season inside and out with salt and pepper. Stuff the cavitites of the two trout with the lemon slices and fresh thyme. Arrange the two fish on the baking sheet with the vegetables so that everything is in a single layer. Roast for 25 minutes until the potatoes are crisp and tender and the fish is cooked through. Serve immediately.

Taken from: https://www.wideopenspaces.com/10-ways-cook-trout-better-last-pics/

 

[YeshuahComes]

Fowl

These birds were considered clean and suitable for eating in the Bible.

• Partridge (1 Samuel 26:20; Jeremiah 17:11)
• Pigeon (Genesis 15:9; Leviticus 12:8)
• Quail (Psalm 105:40)
• Dove (Leviticus 12:8)

Spice-Rubbed Quail

Ingredients

1. • 8 (4- to 5-ounce) semi-boneless quail
   • 1 teaspoon salt
   • 3/4 teaspoon black pepper
   • Scant 1/2 teaspoon cayenne
   • Scant 1/2 teaspoon ground allspice
   • 1/2 cup chicken broth
   • 1/4 cup fresh lime juice
   • 3 tablespoons mild molasses
   • 2 tablespoons finely chopped scallion
   • 1 tablespoon unsalted butter
   • 3 tablespoons olive oil

Preparation

1. Marinate quail:
   1. Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
2. Make sauce:
   1. Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
3. Broil quail:
   1. Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
   2. Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
4. 1. Serve quail drizzled with sauce.
5. Recipe Taken from: https://www.yummly.com/recipe/Spice_rubbed-Quail-Epicurious?prm-v1

 

[YeshuahComes]

Animal Meats

According to the book of Leviticus, clean meats are those from animals that have a cloven hoof and chew the cud. Jewish dietary laws taught God's people not to eat the blood of animals or any meat that had been sacrificed to idols.

• Calf (Proverbs 15:17; Luke 15:23)
• Goat (Genesis 27:9)
• Lamb (2 Samuel 12:4)
• Oxen (1 Kings 19:21)
• Sheep (Deuteronomy 14:4)
• Venison (Genesis 27:7 KJV)

Apple Beef Stew:

• 3 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 2 pounds cubed beef stew meat
• 3 tablespoons olive oil
• 2 1/2 cups apple cider
• 3/4 cup water

• 1/4 cup apple cider vinegar
• 1 large bay leaf
• 4 carrots, sliced
• 3 potatoes, cubed
• 2 onions, diced
• 2 celery stalks, chopped
• 1 large McIntosh apple, sliced
• Add all ingredients to list

Directions

1. Combine flour, salt, pepper, and thyme in a bowl. Toss beef cubes in the flour mixture.
2. Heat olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, brown beef cubes on all sides. Combine browned meat, apple cider, water, and cider vinegar in the pot and bring it to a boil. Add bay leaf; reduce heat to low. Simmer, partially covered, for 1 hour.
3. Stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more.

Taken From: https://www.allrecipes.com/recipe/64014/apple-cider-beef-stew/

 

[YeshuahComes]

@Heather<3 @Lover of GOD

 

[Lover of GOD]

Are all foods clean?

Very interesting. Very eye opening. His point about would we eat things like rat or dog, make make me realize that this verse has been misinterpreted, and misunderstood. Of course we don't eat something as unclean as vermin, rats. And the countries that consume dogs, torture them horribly first, so they "taste better". I will definitely think more carefully about the food I serve. Although, I have never consumed much meat, I grew up eating seafood. We lived right along the coast, and my parents bought fish right off the boats. Very inexpensive, healthy food 35 years ago.

 

[Lover of GOD]

Potato Latkes

Often Eaten during the season celbrated as Hanukkah are Potato Latkes. They are fried in oil to commemorate the miracle in the Bible of the oil not running out. After the Jews won their rebellion against their Syrian rulers in 164 BCE, they found their holy temple had been desecrated. They had only enough untainted olive oil to light the menorah for a single day, but miraculously, the candles stayed lit for eight days, giving them time to restock their supply. So in honor of that oil, Jews deep fry.

Ingredients

• 3 lb. large russet potatoes (4–6)
• 1 lb. Vidalia or yellow onions (about 2 medium)
• 1/4 cup fine plain dried breadcrumbs
• 3 1/2 teaspoons kosher salt
• 2 teaspoons baking powder
• 1/4 teaspoon freshly ground black pepper
• 2–3 large eggs
• 2 tablespoons (or more) schmaltz (chicken fat; optional)
• 2-4 tablespoons (or more) vegetable oil
• Applesauce, sour cream, cranberry sauce or almost anything you want to eat them with (for serving)

Recipe Preparation

• Preheat oven to 325°. Peel potatoes. Using the large holes of a box grater or the grater disk on a food processor, grate potatoes and onions. Transfer to a large kitchen towel. Gather ends of towel; twist over sink and squeeze firmly to wring out as much liquid as possible. Open towel; toss mixture to loosen. Gather towel; wring out once more.
• Whisk breadcrumbs, salt, baking powder, pepper, and 2 eggs in a medium bowl to blend. Add potato mixture. Using your fingers, mix until well coated. Latke mixture should be wet and thick, not soupy; mix in remaining egg if mixture is too dry and doesn't hold together.
• Line a large rimmed baking sheet with several layers of paper towels. Set a wire rack inside another large rimmed baking sheet; set aside. Heat 2 tablespoons schmaltz, if using, and 2 tablespoons oil (or 4 tablespoons oil if not using schmaltz; fat should measure about 1/8 inches) in a 12 inches nonstick skillet over medium-high heat. Drop a small amount of latke mixture into pan. If the fat sizzles around the edges, it's ready. (Do not let fat smoke.)
• Working in batches and adding more schmaltz and oil to skillet as needed to maintain 1/8 inches fat, drop large spoonfuls of mixture into pan, pressing gently with the back of a spoon or spatula to flatten slightly. (If mixture becomes watery between batches, mix to incorporate; do not drain.)
• Cook latkes, occasionally rotating pan for even browning, until golden brown and cooked through, 2 1/2-3 minutes per side. (If small pieces of potato floating in the oil start to burn, carefully strain out.)
• Transfer latkes to paper towel-lined baking sheet to drain, then transfer to prepared wire rack. Place sheet with latkes in oven to keep warm and crisp while cooking remaining latkes.
• Serve warm latkes with applesauce and sour cream.

I have made these many times! Delicious. Make your own applesauce!

 

[YeshuahComes]

Very interesting. Very eye opening. His point about would we eat things like rat or dog, make make me realize that this verse has been misinterpreted, and misunderstood. Of course we don't eat something as unclean as vermin, rats. And the countries that consume dogs, torture them horribly first, so they "taste better". I will definitely think more carefully about the food I serve. Although, I have never consumed much meat, I grew up eating seafood. We lived right along the coast, and my parents bought fish right off the boats. Very inexpensive, healthy food 35 years ago.

Except now, it is all irradiated by Fukushima. Everything that is in the ocean is damaged. (See page 2 of blog)

 

[YeshuahComes]

Dairy

Fresh, raw products from grass-fed cows, sheep, and goats provided the dairy portion of the biblical diet.

• Butter (Proverbs 30:33)
• Cheese (2 Samuel 17:29; Job 10:10)
• Curds (Isaiah 7:15)
• Milk (Exodus 33:3; Job 10:10; Judges 5:25)

We may not eat any dairy: For this is an offense to the Lord that we take the animal with that which gives it life or sustains life. Blood by itself is forbidden in all forms. We can not use or eat blood from any animal. We can not eat anything that is dead or killed by another animal.

May not have : KJB1611 Deuteronomy 14:
¶ 21 Ye shall not eate of any thing that dieth of it selfe: thou shalt giue it vnto the stranger that is in thy gates, that he may eate it, or thou mayest sell it vnto an alien: for thou art an holy people vnto the Lord thy God. Thou shalt not seethe a kidde in his mothers milke.

But does this intent stop with a a young animal and it's mothers milk?

No.

KJB1611 Deuteronomy 22

6 ¶ If a birds nest chance to be before thee in the way in any tree, or on the ground, whether they be yong ones, or egges, and the damme sitting vpon the yong, or vpon the egges, thou shalt not take the damme with the yong.

7 But thou shalt in any wise let the damme goe, and take the yong to thee, that it may be well with thee, and that thou mayest prolong thy dayes.

Ahh, so the concept is not to take all of anything for he is the creator and this offends him that we would take all of his creation and leave nothing left.

But, life is HOLY, all life for it is the creation:

As for the life of an animal it is the blood: KJB1611 Leviticus 17:

11 For the life of the flesh is in the blood, and I haue giuen it to you vpon the Altar, to make an atonement for your soules: for it is the blood, that maketh an atonement for the soule.

12 Therefore I said vnto the children of Israel, No soule of you shall eat blood, neither shall any stranger that soiourneth among you, eat blood.

13 And whatsoeuer man there be of the children of Israel, or of the strangers that soiourne among you, which hunteth and catcheth any beast or foule that may be eaten, he shall euen powre out the blood thereof, and couer it with dust.

14 For it is the life of all flesh, the blood of it is for the life thereof: therefore I said vnto the children of Israel, Ye shall not eat the blood of no maner of flesh: for the life of all flesh is the blood thereof: whosoeuer eateth it, shalbe cut off.

 

[YeshuahComes]

Greek Yogurt Cheesecake (Cultured milk is much healthier)
Yield: 1 (9-inch) cheesecake
Prep Time:
10 mins
Cook Time:
1 hr 15 mins
An easy recipe for Greek Yogurt Cheesecake with a fresh strawberry sauce and buttery graham cracker crust. Creamy, fluffy, and perfect for any occasion!

Ingredients
For the Graham Cracker Crust:

• 
  
• 6 tablespoons unsalted butter
• 1 1/2 cups graham cracker crumbs — from about 10 full cracker sheets—be sure to measure!
• 2 tablespoons granulated sugar
• 1/8 teaspoon kosher salt

For the Greek Yogurt Cheesecake:

• 2 cups nonfat plain Greek yogurt — at room temperature
• 16 ounces reduced-fat cream cheese — Neufchatel; do not use fat free, at room temperature
• 3/4 cup granulated sugar
• 3 large eggs — at room temperature
• 1/4 cup all-purpose flour
• 2 teaspoons pure vanilla extract
• 2 teaspoons freshly grated lemon zest — from about 1 large lemon

For the Strawberry Sauce:

• 
  
• 1 1/2 tablespoons cornstarch
• 1 pound fresh strawberries — hulled and sliced
• 3 tablespoons granulated sugar
• Juice of 1/2 lemon

Instructions

1. Place a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a medium, microwave-safe bowl, or melt it on the stove and transfer it to a bowl. Place a 9-inch springform pan on a rimmed baking sheet. Brush a little of the melted butter on the insides of the pan, reserving the rest in the bowl.
2. 
   
3. Prepare the crust: Add the graham cracker crumbs, 2 tablespoons sugar, and salt to the bowl with the melted butter. Stir until evenly moistened, then pour into the prepared pan. With your fingers, press the crumbs into an even layer along the bottom and 1 inch up all sides. Bake for 8 minutes, until the crust is lightly golden and fragrant. Remove the pan from the oven, transfer the springform pan to a wire rack, and let the pan cool to room temperature. (Once the pan has cooled a bit, you can also place it in the refrigerator or freezer to speed along the cooling process). Reduce the oven temperature to 325 degrees F.
4. Prepare the cheesecake filling: In a food processor fitted with a steel blade, combine the Greek yogurt and cream cheese. Once they are partly combined, add the 3/4 cup sugar and blend until perfectly smooth and blended. Scrape down the bowl then add the eggs, one at a time, blending between each. Once the eggs are incorporated, scrape down the bowl again. Sprinkle in the flour, vanilla extract, and lemon zest. Process until very smooth, creamy, and completely blended, stopping to scrape down the bowl as needed. Pour the batter into the cooled crust and smooth the top. Place the springform pan back on the rimmed baking sheet. Bake at 325 degrees F in the in center of the oven for 45 to 55 minutes, until the cheesecake is set around the edges but 2 to 3 inches in the middle still wiggle a little bit when you move the pan. The center should jiggle like Jell-O but not be moving like a wave.
5. Remove the cheesecake pan from the baking sheet and place the pan on a wire rack. Let the cheesecake cool COMPLETELY at room temperature, at least 2 to 3 hours. Once it has reached room temperature, cover the top of the pan with plastic and place it in the refrigerator. Let cool an 8 additional hours or overnight.
6. Meanwhile, prepare the strawberry topping: Place the cornstarch and 1/4 cup water in a medium saucepan. Stir to completely dissolve. Add the strawberries, 3 tablespoons sugar, and lemon juice to the pan and turn the heat to medium. With a wooden spoon or rubber spatula, stir the mixture and continue to heat. Break up the some of the strawberries as you stir, leaving them a little chunky. Bring the mixture to a simmer and let simmer for 5 minutes, stirring constantly. Remove the pan from the heat and let cool. The mixture will continue to thicken.
7. When ready to serve, run a knife under hot water, wipe it dry, then run it around the outside edges of the cheesecake to loosen it from the pan. Carefully remove the outside of the pan. Slice and serve with the strawberry topping.

Recipe Notes

• Having all of the ingredients at room temperature is NOT optional. If any of the ingredients (yogurt, cream cheese, eggs, etc.) are cold, the cheesecake will not be smooth. Your patience will be rewarded!
• Prepare the crust and filling up to 1 day in advance. Store separately in the refrigerator, then pour the filling into the crust and bake as directed. The entire baked cheesecake can be prepared and stored up to 1 day in advance. Leftovers will keep in the refrigerator for 2 to 3 days.
• To freeze: Cover the baked cheesecake tightly and freeze for up to 2 months. Let thaw overnight in the refrigerator before serving.
• Leftover strawberry topping can be stored in the refrigerator for up to 2 weeks. Any extra is delicious over vanilla ice cream, brownies, oatmeal, or Greek yogurt with fruit and granola.

Taken from: https://www.yummly.com/recipe/Greek-Yogurt-Cheesecake-2101831#directions

 

[YeshuahComes]

Unusual and Supernatural 'Foods' in the Bible

• Fruit From the Tree of Knowledge of Good and Evil and the Tree of Life (Genesis 3:6, 22)
• Manna (Exodus 16:31-35)
• Gold Dust (Exodus 32:19-20)
• Human Flesh (Deuteronomy 28:53-57)
• Miraculous Bread and Water in the Desert (Genesis 21:14-19; Numbers 20:11)
• Two-Sided Scroll of Lamentations (Ezekiel 2:8 - 3:3)
• Bread Baked Over Human Excrement (Ezekiel 4:10-17)
• Angel Cakes (1 Kings 19:3-9)
• People eating grass and weeds (Daniel 5:21)
• Animal Diet of Grass (Daniel 4:33)
• Bread and Meat From Ravens (1 Kings 17:1-6)
• Miraculous Flour and Oil (1 Kings 17:10-16; 2 Kings 4:1-7)
• Locust (Mark 1:6)
• Miraculous Fish and Loaves of Bread (2 Kings 4:42-44; Matthew 14:13-21; Matthew 15:32-39; Mark 6:30-44; Mark 8:1-13; Luke 9:10-17; John 6:1-15)