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]

Honeyed -Spiced Locusts
Ingredients

1. • 2 tablespoons honey
   • 3 tablespoons lime juice
   • 1 teaspoon grated lime zest
   • 1/4 cup soy sauce
   • 1/2 cup vegetable oil, divided
   • 2 tablespoons grated gingerroot
   • 1 green onion, trimmed and thinly sliced
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon coriander
   • 1/4 cup chopped cilantro
   • 2 teaspoons cornstarch
   • 20 locusts or large grasshoppers, legs and wings removed (remove heads and black threadlike viscera)
   • 1 clove garlic, minced
   • 1 slice gingerroot, minced
   • 3 cups packaged fresh stir-fry vegetable mix
   • Salt to taste
   • Sugar to taste

Preparation

1. 1. 1. To make spiced honey marinade, combine the honey, lime juice, lime zest, and soy sauce in a bowl. Slowly whisk in 1/4 cup of the oil. Stir in grated gingerroot, onion, cumin, coriander, cilantro, and cornstarch. Place locusts in liquid and marinate for 30 minutes.
   2. 2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the locusts. Stir and toss the locusts for 3 to 4 minutes, adding 1-2 tablespoons of marinade if they seem to be drying out. Stir-fry until locusts are just turning golden brown. Remove the locusts from the pan. Drain in a colander or on paper towels.
   3. 3. Add 2 tablespoons oil to the wok or skillet. When the oil is hot, add the minced gingerroot. Stir-fry until aromatic, then add the vegetables. Stir-fry for 1 to 2 minutes, until the vegetables are tender but still crisp. Stir in salt and sugar while stir-frying the vegetables, if desired. Add 1 to 2 tablespoons of marinade if the vegetables are drying out during stir-frying.
   4. 4. Add 1/2 cup of marinade and bring to a boil. Add the locusts back into the pan. Stir-fry for 2 more minutes to heat through and thoroughly cook the locusts. Serve hot.

 

[YeshuahComes]

Jacob's Lentil Stew

Description
Historical recipe for Jacob's Lentil Stew and background on ancient Israelite food and cooking. Torah, Biblical cooking, Israel, Neot Kedumim

Ingredients

• 1/2 cup fresh chopped cilantro (coriander), divided
• 3 carrots
• 3 celery stalks, including leaves
• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 1 clove garlic, crushed
• 2 cups dry red lentils
• 1/4 cup pearl barley (omit for GF)
• 2 quarts vegetable or chicken stock
• 1 1/2 tsp cumin
• 1 tsp hyssop or parsley
• 1/2 tsp sumac (optional)
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Roughly chop the cilantro. Scrub the carrots, then cut them into chunks (do not peel). Cut celery into chunks, including leaves. Reserve.
   
   
2. 
   In a medium sized soup pot, heat olive oil over medium heat. Add diced onion and saute till translucent.
   
   
3. Add garlic, carrot chunks, and celery. Continue to saute till onion turns golden and ingredients begin to caramelize. Add red lentils and barley to the pot, stir. Cover mixture with 2 qts. of broth and bring to a boil. Reduce heat to a simmer. Add 1/4 cup of the fresh cilantro to the pot along with the cumin, hyssop or parsley, sumac (optional) and bay leaf; stir.
   
   
4. 
   Cover the pot and let the stew simmer slowly for 1 1/2 to 2 hours, stirring every 30 minutes, until barley is tender and the stew is thickened.
   
   
5. Gluten Free Modification: Omit the barley for a more soup-like texture, or substitute 1/4 cup brown rice for the barley. Rice is not a Biblical-era grain, but it makes a delicious substitute for those struggling with Celiac or gluten intolerance.
   
   

 

[baumann]

God in His infinite mercy has given to us wonderful fruits to eat, grains and anything we need. Stop eating junk food and too much greasy meals. Jesus loves you so much and wants us all healthy and happy.

 

[Lover of GOD]

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

Yes, I know. I make a lot of vegetable soups, chicken soup. We are living in the middle of the country now, so I could not buy fresh seafood, even if I desired to eat it. I DON'T. It is not that hard to eat healthy today. Such a variety of fruits, vegetables, legumes. Just be informed about what you are serving your family, especially to very young children.

 

[YeshuahComes]

We should start preparing for the Sabbath Day on Thursday:

Here is a suggested menu for this coming Sabbath, Make everything today or tomorrow before Sundown:

Sabbath eating
-->Lemon Coconut Protein Bars
-->Simple Squash Soup
-->Quinoa with Roasted Peppers
-->Breakfast Sandwiches
Friday night eating
-->Crock Pot Beef Stew
-->Loaf of Sourdough
-->Brownies

Saturday Eating:
Lemon Coconut Protein Bars
Ingredients

• 1 cup protein powder
• ¾ cup almond meal
• ½ cup coconut flour
• ½ cup desiccated coconut
• 3 large biodynamic, organic or free range eggs (or 3 chia gel eggs for egg-free/vegan)
• ¼ cup maple syrup
• ½ cup freshly pressed lemon juice (including pulp)
• 2 tbsp chia seeds (omit if using chia eggs)
• ¼ cup coconut or dairy milk (Add enough liquid until mixture not crumbly)
• zest from one lemon
• Instructions:
  1. Preheat oven to 180C and grease and line a 20x20cm square cake tine, put aside. Combine protein powder, almond meal, coconut flour and dessicated coconut in a large bowl and whisk until well mixed. Put aside.
  2. In another large bowl, or the bowl of a stand mixer, beat eggs until paled and creamy. Skip this step if using chia eggs. Add maple syrup, lemon juice, zest and chia seeds and continue to beat until all incorporated.
  3. 
     
  4. Turn stand mixer to lowest speed, or mix in by hand the dry ingredients mixture and stir in gently until just combined. Batter should be the texture of cake batter. If too dry, add coconut or dairy milk in 1tbsp increments until suitable moist and thickened.
  5. Pour into prepared baking dish and smooth out with back of wooden spoon or spatula. Bake for 30min or until skewer inserted in the middle comes out clean.
  6. Allow to cool completely, then remove from tin and cut once horizontally and then cut each portion into 6 bars to make 12 bars total.

Simple Squash Soup
Ingredients

• 1 medium kabocha squash
• 1 yellow onion, roughly chopped
• 2 cloves garlic, smashed (optional – I like it both ways)
• 2 tablespoons olive oil
• 1 1/4 cup milk
• 1/4 teaspoon cayenne pepper
• toasted walnuts
• salt to taste
• cream to taste

Instructions

1. Cut the squash into wedges. Scoop out the seeds, cut off the rind, and dice the squash.
2. Heat the oil in a large skillet over medium high heat. Add the squash, onion, and garlic. Sprinkle with a little salt and saute until lightly browned and the squash is cooked through.
3. Place the cooked squash in a blender and add the milk and cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted walnuts, cheese, or cream.

Quinoa with Roasted Peppers

Ingredients

• 3 cups chicken broth

• 1 1/2 cups quinoa

• 3 cloves garlic (divided, minced)

• 1/4 cup olive oil

• 1 package mini bell peppers

• salt

• pepper

• 4 ounces feta cheese

• 2 tablespoons parsely (Italian leaf)
• Cook quinoa in chicken broth same as rice, once popped: Add everything together
• While quinoa is cooking roast cut up bell peppers, garlic, when done, reserve

Breakfast Sandwiches

• Nonstick cooking spray
• 10 large eggs
• 1 cup whole milk
• 1 teaspoons salt
• 1 teaspoon pepper
• 2tomato
• 6 lamb patties
• 4 Tablespoons butter melted
• 6 English muffins*
• 6 slices American cheese
• Instructions
  1. Preheat the oven to 375 degrees.
  2. Lightly coat a 9 x 13 inch baking pan with oil. Add the eggs, milk, salt, and pepper and whisk until well combined. Bake for 20-25 minutes, until firm.
  3. Meanwhile, place the lamb patties (you can season) baking pan and bake for 10-15 minutes, until they’re cooked through . Dab the excess grease off once finished and set them aside.
  4. Slice the English muffins and place on another large baking sheet. Brush butter evenly over the top of each slice, and bake for 5-8 minutes, or until crisp and slightly toasted on the top.
  5. Cut the baked eggs into 6 squares of equal size.
  6. Place an egg square on the bottom half of each English muffin, then one lamb patty, followed by a slice of cheese, and finally the English muffin top.
  7. Take 6 paper towels and dampen each one with water, wringing out the excess water. Wrap each breakfast sandwich in the damp paper towel, and then in wax paper. Place them in labeled freezer bags, (or label each individual sandwich).
  8. Freeze for up to a month.
  9. To Heat: Remove each sandwich from the wax paper but leave it loosely in the paper towel. You can reheat it however you want (oven, microwave, toaster oven, etc) Let it stand for one. Remove the paper towel, eat, and enjoy! (Just remember the Sabbath rule- no fire) So I would use a crock pot that is already plugged in and put a plate on a cup load the prepared muffins on the plate, put water below and let them be heated with steam.
  
  Friday Night Eating:
  
  
  
• Crock Pot Beef Stew
• 
  
  Ingredients
  
  • 1 1/2 pounds beef chuck roast, trimmed and cut into 3/4-inch cubes (about 1 lb. trimmed meat)
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons salt, divided
  • 1 tablespoon canola oil
  • 3 medium carrots (about 7 oz.), cut diagonally into 1 1/2-inch pieces
  • 1 medium-size yellow onion (about 8 oz.), cut into 12 wedges
  • 6 garlic cloves, chopped
  • 1 cup dry red wine
  • 2 tablespoons all-purpose flour
  • 4 cups beef broth
  • 12 ounces baby new potatoes, cutting larger ones in half
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon red wine vinegar
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  
  
• Step 1
  
  Sprinkle beef with pepper and 1 teaspoon salt. Heat oil in a Dutch oven over medium-high. Add beef to Dutch oven; cook, stirring occasionally, until brown on all sides, about 6 minutes. Transfer to a plate.
  
  Step 2
  
  Add carrots and onions to Crock Pot; cook, stirring often, until carrots and onions start to soften, 4 to 6 minutes. Add garlic; cook, stirring occasionally, 1 minute. Add red wine; cook until liquid has almost evaporated, 10 to 12 minutes, stirring and scraping to loosen browned bits from bottom of Crock Pot
  
  Step 3
  
  Whisk together flour and 1/2 cup broth in a small bowl; add to Crock Pot. Stir in beef and remaining 1/2 teaspoon salt and 3 1/2 cups stock; bring to a boil. Reduce heat to medium-low; cover and simmer 45 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in mustard and vinegar. Sprinkle each serving with about 1 tablespoon parsley.

Eat wit Loaf of Sourdough bread. No Butter because the Bibles tells us not to use dairy with the animal it comes from. But olice oil & red wine vinegar dipping would be wonderful with this recipe.

Brownies

Ingredients

• 3/4 cup mashed potatoes
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup sunflower oil
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup chopped nuts, optional
• Confectioners' sugar
• Directions
  
  
  • In a large bowl, combine the mashed potatoes, sugars, oil, eggs and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to potato mixture. Fold in pecans if desired. Transfer to a greased 9-in. square baking pan.
  • Bake at 350° for 23-27 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

 

[YeshuahComes]

I have Just made my own cookie dough:

Smash 1 banana (med with a spoon)
add 2 Tablespoons of cinnamon powder
add 1/3 cup coconut oil
mix well
Now begin adding rice flour until it reaches a dough consistency, mixing well before adding more rice flour - mine took about 1/2 cup of rice flour
add a little oil to prevent sticking in a fry pan on low heat (I do not have an oven)
add a spoon of dough to the pan press into a cookie shape
Cook for ~10 minutes on low heat, until firm and warm
add a spot of Dulche de leche on top =-)

Enjoy!

 

[YeshuahComes]

Vinegar is produced through fermentation, during which alcohol is converted by bacteria to acetic acid.

Despite its strong and distinctive flavor, vinegar is a common ingredient in many baked goods.

In fact, the acidic pH of vinegar is perfect for use as a substitute for baking powder.

Vinegar has a leavening effect when paired with baking soda in cakes and cookies.

Though any type of vinegar will work, white vinegar has the most neutral taste and won't alter the color of your final product. (I like apple cider vinegar)

Substitute each teaspoon (5 grams) of baking powder in the recipe with 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) vinegar.


Very Basic Bread Recipe without Yeast:

(I cook mine on the stove top by steaming or in a pan because I do not have an oven).

1. Add to a bowl 3 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt.


2. Begin to mix while adding 1/3 cup of oil (extra virgin olive oil).


3. Continue to mix while adding 3/4 cup of warm water. Then continue to add more water a little at a time until the mixture holds together and will roll into a ball while barely sticky. If it becomes too soupy, just add a bit more flour.


(You can be creative and add pretty much anything to the dough for an enhanced bread – maybe some herbs, nuts, etc..)


4. Grease an oven-proof pan (about 8″ or thereabouts) and flatten the dough into the pan. Then flip the dough which coats the other side.


5. Cover tightly with aluminum foil. Bake at 375 F for 30 minutes. Then check it. You might sprinkle some sea salt on top at this point for flavor enhancement. You might need to continue cooking for another 10 to 20 minutes – just check for a golden top, and it should spring back when touched.

 

[YeshuahComes]

Hard Times Navajo Coffee

Toast 1/8 cup flour per cup of coffee, When flour is peanut butter color: stop heating
Make your coffee: Now once your coffee is prepared add Some heaping tablespoons of the flour to the coffee.
Stir well after each addition. Make it as thick as you like.

Normally this is eaten with a spoon. It provides carbs & protein when you do not have much food.

 

[YeshuahComes]

Here’s how to make a good sourdough starter from scratch and how to keep it alive (feeding it). No added yeast. Sourdough bread baking instructions.

Sourdough Starter Recipe

3 tablespoons whole rye or wheat flour.


Enough water to make what looks like a “thick pancake batter.”


Stir to mix and let it sit out, loosely covered, for 24 hours.


Then take (1/4 cup) of the sourdough starter, discarding the rest, and mix it with (1/4 cup) of water and (3/8 cup) of flour.


Repeat this process every 12 hours for 4 to 6 days. By the time it’s obviously alive (slightly bubbly and smelling distinctly acidic) you’ll have succeeded in creating a levain.


You can jump straight to baking (from room temperature) in the section below with this the new starter or store in the refrigerator until you’re ready to bake.




Prepare Sourdough Starter For Baking

Next, prepare your culture for baking:

From Refrigerated Starter

Start 24 hours ahead if you’re using a refrigerated starter. Why? Because you’ll need to wake it up and get it ready to leaven a loaf. Here’s how:


Mix (3/8 cup) flour, (1/4 cup) warm water, (1/8 cup) starter in a small bowl. Let sit at room temperature (~70 degrees F) for 12 to 14 hours.

From Room Temp Starter

Take (1 tablespoon) of the starter, which will have begun to get lively, and mix it with (1/2 cup) flour and (1/4 cup) water.


Let it sit for 12 to 14 more hours. Now you’ll have just enough lively sourdough starter for a loaf (a little more than a half cup) plus a bit left over to begin the next batch of starter.


Now, get that next sourdough starter batch going: Scoop out about (1/8 cup) of the starter, and add (1 1/3 tablespoons) of flour and (1 1/3 tablespoons) of water. Mix it, and let sit for 3 hours at room temperature. Then store in the fridge, covered tightly. Keep it alive by baking every week; or feed it once a week by scooping out (1/8 cup) of starter (discarding the rest), and mixing with (1 1/3 tablespoons) of flour and (1 1/3 tablespoons) of water, as above.




How To Bake Sourdough Bread

Now, finally, make the bread:

Sourdough Bread Ingredients

(4 cups) whole wheat flour
(2 1/4 cups) water, at room temperature
(2 1/2 teaspoons) salt
(1/2 cup) Sourdough Starter

Step 1

This is known as the autolyse step. Mix the starter and water together in a large bowl or plastic bread-making tub. Add the flour, and mix well. Let sit 20 to 40 minutes.

Step 2

Mix dough by hand, squeezing and folding it to develop gluten.

Step 3

Let it rest, covered, for 3 hours, periodically folding as above (3 to 4 times).

Step 4

Shape the dough into a round by gently folding it over on itself, leaving a smooth, round top and a seamed bottom. This is known as a boule. Let it rest, covered, 20 minutes.

Step 5

Very gently place the boule, seam side up, into a floured proofing basket for 1.5 to 2 hours. If you do not have a proofing basket, you can take a linen (or fine mesh cotton, but linen is best) cloth, rub plenty of flour into it and place it in a small mixing bowl.


Sourdough Proofing Basket Kit



Make sure there is ample flour covering all surfaces that the dough will touch, and also be sure that the bowl is deep enough to really shore up the sides of the boule.

Step 6

About an hour into the proof, preheat the oven to 500 degrees and put the empty Dutch oven, with cover, into the oven, so that it will become blazing hot.


Very carefully, drop the boule into the hot Dutch oven, seam side down.


Make a few incisions along the top membrane about 1/4 inch into the dough’s surface, to help with the loaf expansion. I use a straight razor, a serrated knife works too.

Step 7

Bake approximately 30 minutes, then remove the lid of the Dutch oven and bake until the boule is a deep brown (10 to 15 minutes more). You can insert an instant-read thermometer into the loaf—when done, it will be within a few degrees of 212 F.


5 qt Dutch Oven

Step 8

Let cool on a metal rack—at least one hour; 4-6 hours is optimal to let the loaf develop flavor.



FEED THE SOURDOUGH STARTER
The starter keeps well in the fridge, feed it once a week or so by scooping out (1/8 cup) of starter (discarding the rest), and mixing with (1 1/3 tablespoons) of flour and (1 1/3 tablespoons) of water.


I make this whole wheat fresh ground. It is heavy. You can lighten it up some with store bought white flour. If you give it a nice warm place to rise and some time, whole wheat is fine.


There’s lot’s of ways to make sourdough. This one works and is pretty good.

Tip>If you are starting from scratch this way, and you have fresh homegrown fruit like apples, drop a few peels into the first batch, take them out when you split it the second day (or peanuts)

 

[YeshuahComes]

Drop biscuits
2 c flour
1 T baking powder
Pinch of salt
1 T sugar
1/3 c shortening (coconut oil, etc.)
1 c milk


Buttermilk powder added or buttermilk substituted for part of the milk with added 1/2 t baking soda
Don't have Buttermilk? Make buttermilk: (If we don’t have buttermilk in the fridge, the closest substitute would be another dairy product with a little acidity added — milk with a spoonful of lemon juice or white vinegar does the job quite nicely. This mixture won’t get as thick and creamy as buttermilk, but it will perform its role in the batter just as well. Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes. )


Handful of oats, half and half or cream substituted for part of the milk, plus a little more milk, with added 1/2 t baking soda (scones)


Leave out sugar, add some sage, serve with turkey sausage gravy – the best!


Make as for scones, add a sprinkle of dried orange peel, sprinkle of cardamom, pat into a small rectangle, spread on butter, sprinkle cinnamon and brown sugar, maybe add dried fruit, nuts, candied fruit, roll up and cut into rounds, bake like cinnamon rolls. Much quicker than yeasted cinnamon rolls and have a nice crunchiness to them.


Add fresh, frozen, or dried blueberries (or any fruit) and 1/4 to 1/2 t baking soda


NOTE – when acidic ingredients are added, baking soda is also added.