Daniel Fast Recipe Recap

As we continue our 7 days of prayer and fasting, here is a list of recipes that I posted last year when we fasted for 21 days. This will offer you some variety when you are preparing for the second half of this week!

Week One Recipes:
Sunday:

Vegetable Stir Fry
Serves: 8
2 small onions
2 red bell peppers
2 bunch broccoli florets
4 zucchini
2 small can sliced water chestnuts
2 can baby ear corn
1/2 cup soy sauce
brown rice
sesame seedsSaute first three ingredients in olive oil and soy sauce until slightly tender.   Add zucchini and just  before done add water chestnuts and baby corn.  Sprinkle with sesame seeds.   Let simmer for 2-3 minutes and serve over brown rice.Powered by Cook’n www.dvo.com
Monday:
Black Bean Soup
Serves: 4
1 pound dry black beans
4 cups vegetable broth
1 cup leek chopped
1 cup fennel chopped
1 sweet onion chopped
1 yellow onion chopped
1 red onion chopped
1 cup cilantro chopped
1 cup scallion chopped
1/2 teaspoon thyme
1 tablespoon paprika
sea salt to taste
black pepper to taste
3 bay leaves
1.  Soak beans win warm water overnight.   Drain and rinse the beans, and transfer them to a large pot with vegetable broth and 2 cups cold, salted water.   Bring to a boil.
2.  While the beans are cooking, chop leak, fennel, onions, cilantro, and scallions.   Set aside 1/4 cup red onion for garnishing.
3.  Saute’ leek, fennel, onion, cilantro, scallions, thyme, and paprika for 1 min.  then season with salt and pepper to taste.
4.  Add bay leaves and all other ingredients to boiling beans and simmer, covered, for approximately 20-30 minutes.
5.  Remove bay leaves before serving.  Garnish with red onions.
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Tuesday:
Minestrone Soup
1 tablespoon olive oil
1 cup onion finely chopped
1/2 cup chopped zucchini
1/2 cup frozen green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic
4 cups vegetable broth
1-14 ounce diced tomato
2-15 ounces cans red kidney beans (drained)
2-15 ounces cans white kidney beans (drained)
1/2 cup chopped carrot
3 cups hot water
2 tablespoons parsley
1 1/2 teaspoons oregano
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon basil
1/4 teaspoon thyme
4 cups fresh baby spinach
In a large soup pot, saute’ onion, zucchini, green beans, celery, and garlic in olive oil for 5 minutes.  Add broth, tomatoes, beans, carrots, water, parsley,
oregano, salt, pepper, basil, and thyme.
Simmer for 20 minutes.   Add baby spinach and cook an additional 20 minutes.
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Wednesday:
White Bean Chili
Serves: 5
4 cans northern beans drained
3 cans vegetable broth
1 cup water
1 1/4 cups onions chopped
2 cloves garlic minced
1/2 teaspoon salt
1 (4-ounce) can green chili chopped
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon ground red pepper
1/4 teaspoon ground clove
1.  Place all ingredients in a large (5 quart) heavy pot.
2.   Bring to a boil, reduce heat, and simmer at least 30 min.
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Thursday:
Lentil Soup
Serves: 5
2 cups dried lentils
7 cups water
1/2 cup chopped carrot
1 medium onion chopped
1/2 cup chopped celery
3 tablespoons minced parsley
1 garlic clove crushed
Heat to boiling in large saucepan, Simmer for 1 Ω hours.
2 cups tomatoes Whatever I have, tomato soup or tomoto juice
2 tablespoons vinegar
2 tablespoons honey
1/2 teaspoon oregano
2 teaspoons salt
1/4 teaspoon black pepper
Add and simmer 30 minutes more.
I cook this in the crock pot. I double it  for my family and then freeze it as well.
Hint:  Soak the lentils in water during the day.  That night do part 1 in crock pot. Next morning add part 2 to crock pot
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Friday:
Chili Veggie Soup
1/2 cup chopped onion
1 3/4 cups chunky tomato sauce
1 3/4 cups vegetable chicken broth
1 cup water
2 teaspoons chili seasoning
1/2 cup chunky salsa (mild, medium, hot)
1 1/2 cups frozen green beans
1 1/2 cups frozen carrots sliced
1 cup frozen corn
1 cup frozen peas
1 – 8 ounce can red kidney beans rinsed and drained
In a large skillet sprayed with cooking spray, brown onion. In a crockpot container, combine browned onion, tomato sauce, beef broth, water, chili seasoning, and salsa. Stir in green beans, carrots, corn, peas, and kidney beans. Cover. Cook on LOW 6 to 8 hours.
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Saturday:
Tomato Soup with Citrus and Ginger
1-28 ounce can crushed tomato
2 oranges (zest of 2 oranges)
1 tablespoon olive oil
1 onion finely chopped
2 tablespoons fresh ginger grated
salt to taste
1/2 cup coconut milk
Heat the olive oil in a heavy soup pot.  Add the onion and the orange zest.  Mix well and cook until onions are fragrant and translucent (about 5 minutes). Pour in the crushed tomatoes.  Fill the can about 1/3 full with water to rinse out the residue, then dump that into the pot to thin things out a bit. Bring to a boil, then simmer for 10 minutes or so. Add salt to taste. Stir in the ginger, then cook for 10-15 more minutes.
If you’re feeling fancy, now would be a good time to puree the soup with a stick blender or transfer it in batches to a regular blender.  My stick blender is broken, so I?m skipping this step. Stir in the coconut milk or cream.  Taste and add more salt if necessary. Serves 4-6.
Week 2 Recipes:

Monday:

Potato Soup

Serves: 5
1/4 cup plus 2 Tablespoons olive oil
1 medium onion
3 leeks sliced
3 large baking potatoes peeled and cut in small pieces
1 box vegetable broth
salt
pepper

Saute leeks, onion and olive oil. Cover & cook for 20 minutes.
Stir in potato & cook 15 more minutes covered
Add 1 box vegetable broth, 1 tsp salt & 1/4 tsp pepper.
Bring to boil. Reduce heat & simmer. She lets it simmer 1-2 hours.
You can either cool and blend in batches in the blender OR use a potato masher right in your pot.

 

Tuesday:

Ingredients:
Veggies used:
1 – Zuccini
1 – Yellow Squash
2 – Turnips
1 – Small package of shallots from Trader Joes
2 – Sweet Potatoes
Healthy oil of your choice
Prep:
Skillet with metal handle (will end up in oven)
Preheat oven to 350 degrees.
Directions:
Cut all your veggies into bite sized pieces
Peel your shallots and trim up to cook
Heat up a skillet with a metal handle on the stove with med/high heat.
Put a little oil in the bottom of the pan.
Sauté the veggies just until the start to turn brown.
Put veggies directly in hot oven for 20 – 30 minutes.
REMEMBER PAN IS REALLY HOT!  USE AN OVEN MITT
Take out of oven, check to make sure the veggies are cooked through and serve.  Really good served hot!
 Doesn’t really need anything if you use a good combination of sweet, savory, and aromatic veggies.  The above combo worked great, but experiment.
Wednesday:
Quinoa & Black Bean Salad
Ingredients:
1 cup quinoa
2 tablespoons olive oil
1/3 cup olive oil
1 1/2 cups cooked black beans
1 1/2 cups corn, thawed if frozen
3/4 cup finely chopped red bell pepper
1 jalapeno peppers, seeded and minced
1/4 cup finely chopped fresh cilantro
1/3 cup fresh lime juice
1 1/2 teaspoons ground cumin
1 garlic cloves, minced
1 teaspoon salt
Substitutions:
We use 3tbsp sesame seed oil (instead of olive oil) & a little sea salt + Cumin per taste for each cup of Quinoa to flavor the Quinoa before boiling. We also use straight vegetable broth (2 liquid cups per 1 dry cup of Quinoa) and we like to add a little extra Jalapeño 🙂

Directions:

1. Wash the quinoa in several changes of cold water, until the water runs clear, and then drain well. Heat 2 tablespoons of olive oil over medium in a saucepan. Add the drained quinoa and cook, stirring frequently, for 4 to 5 minutes. Add 2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed and the quinoa is cooked (10 to 15 minutes.).
2. Transfer the quinoa to a large bowl and allow to cool. Add the beans, corn, bell pepper, jalapeno pepper, and cilantro and toss well. In a small bowl, whisk together the lime juice, cumin, garlic and salt. Add the remaining 1/3 cup of olive oil in a stream while whisking. Drizzle the dressing over the salad and toss well. Add salt and pepper to taste. Serve right away or keep covered in the refrigerator overnight (bring to room temperature before serving.).
Thursday:
Taco Soup:

32 oz. Vegetable Broth
8 oz. Salsa
2 Cups Frozen Corn
1 Can Black Beans

Directions:

Combine all ingredients. Cook on stovetop for 30 minutes.

 
Friday:
Black Bean Soup
Serves: 4
1 pound dry black beans
4 cups vegetable broth
1 cup leek chopped
1 cup fennel chopped
1 sweet onion chopped
1 yellow onion chopped
1 red onion chopped
1 cup cilantro chopped
1 cup scallion chopped
1/2 teaspoon thyme
1 tablespoon paprika
sea salt to taste
black pepper to taste
3 bay leaves
1.  Soak beans win warm water overnight.   Drain and rinse the beans, and transfer them to a large pot with vegetable broth and 2 cups cold, salted water.   Bring to a boil.
2.  While the beans are cooking, chop leak, fennel, onions, cilantro, and scallions.   Set aside 1/4 cup red onion for garnishing.
3.  Saute’ leek, fennel, onion, cilantro, scallions, thyme, and paprika for 1 min.  then season with salt and pepper to taste.
4.  Add bay leaves and all other ingredients to boiling beans and simmer, covered, for approximately 20-30 minutes.
5.  Remove bay leaves before serving.  Garnish with red onions.
Saturday:
Minestrone Soup
1 tablespoon olive oil
1 cup onion finely chopped
1/2 cup chopped zucchini
1/2 cup frozen green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic
4 cups vegetable broth
1-14 ounce diced tomato
2-15 ounces cans red kidney beans (drained)
2-15 ounces cans white kidney beans (drained)
1/2 cup chopped carrot
3 cups hot water
2 tablespoons parsley
1 1/2 teaspoons oregano
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon basil
1/4 teaspoon thyme
4 cups fresh baby spinach
In a large soup pot, saute’ onion, zucchini, green beans, celery, and garlic in olive oil for 5 minutes.  Add broth, tomatoes, beans, carrots, water, parsley,
oregano, salt, pepper, basil, and thyme.
Simmer for 20 minutes.   Add baby spinach and cook an additional 20 minutes.
Sunday:
Vegetable Stir Fry
Serves: 8
Ingredients:
2 small onions
2 red bell peppers
2 bunch broccoli florets
4 zucchini
2 small can sliced water chestnuts
2 can baby ear corn
1/2 cup soy sauce
brown rice
sesame seeds
Directions:
Saute first three ingredients in olive oil and soy sauce until slightly tender.   Add zucchini and just  before done add water chestnuts and baby corn.  Sprinkle with sesame seeds.   Let simmer for 2-3 minutes and serve over brown rice.
Week 3 Recipes:
Monday:
Zucchini Lasagna
Serves: 6
6 zucchini (or more)
2  – 1 quart jar thick marinara sauce
1 onion sliced
1/4 pound mushrooms sliced
1 tablespoon oregano dried, crushed
1 tablespoon basil dried, crushed
salt & pepper
sunflower seed toasted (optional)Slice zucchini 1/2-inch thick.
Spread thick layer using half of marinara sauce in 13- x 9-inch baking dishAdd layer of half of zucchini slices.  Top with half of onion and mushrooms, then sprinkle with half of oregano and basil. Season to taste with salt and pepper.  Cover with second layer of remaining sauce and repeat layering process,  onion, mushrooms, oregano, and basil.  Top with remaining Marinara sauce and  garnish with sunflower seeds.Bake at 350F 45 minutes, or until zucchini is cooked but not mushy.Tuesday:Hummus2 (15-ounce) cans or 4 1/3 cups  cooked garbanzo beans rinsed and drained
3 garlic cloves peeled and minced
1/4 cup lemon juice
2 tablespoons sesame tahini (sesame paste)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon lemon zest (finely grated)
1/2 teaspoon salt
pita breadCombine beans, garlic, lemon juice, tahini, cumin, paprika, lemon zest and salt in a food processor with the metal blade or in a blender.  Process until smooth.   Serve with crackers or pita bread.Wednesday:Mediterranean Eggplant:2 Large Eggplants(optional) 8 oz. extra firm tofu2 red bell peppers1 medium onion, chopped

3 tsp. minced garlic

1 can (14.5 oz.) diced tomatoes

1 cup vegetable stock

½ c. pearl barley

2 c. baby spinach

3 tbs. chopped fresh basil

Red pepper flakes to taste

1.   Skin and chop eggplant into cubes.

2.  Coat large nonstick skillet with 2 tbs. olive oil or nonstick cooking spray.  Over medium-high heat, cook eggplant, onion, red peppers, garlic, and tofu until veggies have softened.

3.  Add tomatoes, stock and barley.  Reduce heat.  Cover and simmer for 25 minutes or until barley is tender.

4.  Stir in spinach and basil into mixture.

Thursday:

Potato Soup

Serves: 5
1/4 cup plus 2 Tablespoons olive oil
1 medium onion
3 leeks sliced
3 large baking potatoes peeled and cut in small pieces
1 box vegetable broth
salt
pepper

Saute leeks, onion and olive oil. Cover & cook for 20 minutes.
Stir in potato & cook 15 more minutes covered
Add 1 box vegetable broth, 1 tsp salt & 1/4 tsp pepper.
Bring to boil. Reduce heat & simmer. She lets it simmer 1-2 hours.
You can either cool and blend in batches in the blender OR use a potato masher right in your pot.

Friday:

Minestrone Soup

1 tablespoon olive oil
1 cup onion finely chopped
1/2 cup chopped zucchini
1/2 cup frozen green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic
4 cups vegetable broth
1-14 ounce diced tomato
2-15 ounces cans red kidney beans (drained)
2-15 ounces cans white kidney beans (drained)
1/2 cup chopped carrot
3 cups hot water
2 tablespoons parsley
1 1/2 teaspoons oregano
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon basil
1/4 teaspoon thyme
4 cups fresh baby spinach
In a large soup pot, saute’ onion, zucchini, green beans, celery, and garlic in olive oil for 5 minutes.  Add broth, tomatoes, beans, carrots, water, parsley,
oregano, salt, pepper, basil, and thyme.
Simmer for 20 minutes.   Add baby spinach and cook an additional 20 minutes.
Saturday: 
Quinoa & Black Bean Salad
Ingredients:
1 cup quinoa
2 tablespoons olive oil
1/3 cup olive oil
1 1/2 cups cooked black beans
1 1/2 cups corn, thawed if frozen
3/4 cup finely chopped red bell pepper
1 jalapeno peppers, seeded and minced
1/4 cup finely chopped fresh cilantro
1/3 cup fresh lime juice
1 1/2 teaspoons ground cumin
1 garlic cloves, minced
1 teaspoon salt
Substitutions:
We use 3tbsp sesame seed oil (instead of olive oil) & a little sea salt + Cumin per taste for each cup of Quinoa to flavor the Quinoa before boiling. We also use straight vegetable broth (2 liquid cups per 1 dry cup of Quinoa) and we like to add a little extra Jalapeño 🙂

Directions:

1. Wash the quinoa in several changes of cold water, until the water runs clear, and then drain well. Heat 2 tablespoons of olive oil over medium in a saucepan. Add the drained quinoa and cook, stirring frequently, for 4 to 5 minutes. Add 2 cups of water and bring to a boil. Reduce to a simmer, cover, and cook until all of the water is absorbed and the quinoa is cooked (10 to 15 minutes.).

2. Transfer the quinoa to a large bowl and allow to cool. Add the beans, corn, bell pepper, jalapeno pepper, and cilantro and toss well. In a small bowl, whisk together the lime juice, cumin, garlic and salt. Add the remaining 1/3 cup of olive oil in a stream while whisking. Drizzle the dressing over the salad and toss well. Add salt and pepper to taste. Serve right away or keep covered in the refrigerator overnight (bring to room temperature before serving.).