Recipes from Friends

Here are two great recipes that are Daniel-fast friendly that two of my friends sent in.  If you have a recipe that is good to share, leave a comment and I can post it!  We have about a week and a half to go, and it's always easier (and more fun) when we do it together!

Balsamic Roasted Vegetables

  1-2 Vidalia onions
  1 lg. eggplant, skinned & sprinkled w/salt
  2-3 bell peppers (red, orange, or yellow)
  5 Roma tomatoes
  2 zucchini 
  2 yellow squash
  extra virgin olive oil or cooking spray

  balsamic vinegar

      kosher salt & black pepper

Preheat oven to 400 degrees.  Coat baking sheet or large glass casserole dish in olive oil/cooking spray.

Cut onions & eggplant into chunks.  Cut bell peppers, tomatoes, zucchini, & squash into slices.  Toss in extra virgin olive oil to lightly coat all vegetables.  Sprinkle with salt & pepper.  Spread out on baking sheet/casserole dish.  Drizzle balsamic vinegar over vegetables.

Roast in oven for 20-25 minutes, turning once halfway through cooking, until vegetables are tender.

Enjoy!





Vegetable Stir Fry
1 small onion
1 red bell pepper
1 bunch broccoli florets
2 zucchini
1 small can sliced water chestnuts
1 can organic baby ear corn
1/4 cup soy sauce

Sautee first three ingredients in olive oil and soy sauce until slightly
tender. Add zucchini and just before done add water chestnuts and baby corn.
I also sprinkled with sesame seeds. Let simmer for 2-3 minutes and serve
over brown rice.


 Happy Cooking!
  • Allison Haase

    Here are some great recipes for Daniel Fast…
    Great Northern White Chili
    Makes 8 servings
    1 medium onion, chopped
    1 teaspoon minced garlic
    2 (15-ounce) cans Great Northern beans, rinsed and drained
    1 (15-ounce)can garbanzo beans, rinsed and drained
    4 cups vegetable broth
    1 teaspoon chili powder
    1 teaspoon ground cumin
    1/2 teaspoon dried oregano
    1 (4-ounce) can diced green chiles, drained
    1 (14-ounce) can white sweet corn, drained
    Coat a large pot with nonstick cooking spray, then sauté the onion and garlic over medium heat for 3-5 minutes, until tender. Stir frequently so vegetables don’t stick. Empty one can of the Great Northern beans into a food processoror blender and process with one cup of the vegetable broth until smooth. Add everything to the pot: the pureed bean mixture, the second can of Great Northern beans,the garbanzo beans, the remaining 3 cups of vegetable broth, chili powder, cumin, oregano, green chiles, and corn. Bring to a boil, then reduce heat and cook for 20 minutes. Garnish with a dollop of tomato salsa.
    Cuban-Style Black Beans and Rice
    Serves 4-6
    Ingredients
    Brown Rice
    2 cups brown rice
    4 cups spring water
    1/2 teaspoon sea salt
    Black Beans
    1 tablespoon olive oil
    1 large onion, chopped
    1 red bell pepper, chopped
    5 cloves garlic, minced
    1/2 teaspoon chili powder
    1 can (14.5 ounce) diced tomatoes with their liquid
    3 cups (cooked) black beans, drained
    Sea salt, to taste
    Ground pepper, to taste
    Chopped, fresh cilantro for garnish (optional)
    1 lime, cut in 4-6 wedges for garnish (optional)
    Method
    Place rice in a strainer and rinse under cool running water. Heat a stainless steel or cast iron skillet over low heat and add rice. Dry roast the rice for 3 minutes, stirring occasionally, until rice is dry and aromatic.
    Place the roasted rice in a pot. Add the water and salt and cover with a lid. Bring to a boil. Lower heat and simmer for 1 hour, or until the water is absorbed and rice is tender. Remove from heat. For fluffier rice, after the rice comes to a boil, place it in a covered casserole dish and place in a preheated 225°F oven for one hour.
    Meanwhile, heat a large skillet over medium high heat. When pan is hot, add olive oil. Add the onion and sauté for 2 to 3 minutes. Add the bell pepper, garlic and chili powder. Continue to sauté for 2 more minutes. Reduce heat to low, add diced tomatoes and simmer, uncovered, 15 minutes. Add beans and simmer 5 minutes longer to heat through. Taste and adjust seasoning with salt and pepper.
    Serve beans over brown rice with cilantro and lime wedges.
    For Quick Meals:
    Black Bean Burritos with Mojo Sauce
    2 Cans of Black Beans
    Rice or Corn Tortillas (you can find them at Trader Joe’s)
    Avocados
    Salsa
    Mojo Sauce: makes a few cups
    •4 garlic cloves
    •2 serrano chilies, seeds removed
    •1 large handful fresh cilantro leaves
    •Juice 2 limes
    •Juice 1 orange
    •1/2 cup extra-virgin olive oil
    Mash the black beans and mix desired amount of sauce to beans and fill tortillas. Then top with salsa
    Wild Salmon Lettuce Wraps w/Cucumber Dill Relish
    1 can of Wild Alaskan Salmon
    Lemon Juice
    Cucumber
    Red Onion
    Fresh Dill
    Few splashes of Rice Vinegar
    Bibb Lettuce
    Drain can of salmon. Add juice of 1 lemon. Place in lettuce. To make the Cucumber Relish cut cukes in half, peel and seed middle with a spoon. Chop dill and red onion and add the rice vinegar. Top salmon with the cucumber relish.
    Chinese Dressing
    1 Cup Rice Vinegar
    1 Tbs. Sesame Oil
    1 Tbs Soy Sauce
    Great with Spinach salad- spinach, red onion and mandarin oranges, pine nuts- or rice noodles and veggies for a cold pasta salad.