Recipes from Friends

Yesterday, our staff and their spouses had a Daniel's fast lunch and a time of prayer together.  It is always a powerful time when we come together and seek God as staff and families.  Everyone brought one of their favorite Daniel's Fast recipes.  

Here is one that was a big hit…

Mediterranean Eggplant

– 2 large eggplants
– (optional) 8 oz. extra firm tofu
– 2 red bell peppers
– 1 medium onion, chopped
– 3 tsp minced garlic
– 1 can (14.5 oz) diced tomatoes
– 1 cup vegetable stock
– 1/2 cup pearl barley
– 2 cups baby spinach
– 3 Tbs chopped fresh basil
– red pepper flakes to taste

1. Skin & chop eggplant into cubes.
2. Coat large nonstick skillet w/2 Tbs olive oil or nonstick cooking spray.  Over medium-high heat, cook eggplant, onion, red peppers, garlic, & tofu until veggies have softened.  
3. Add tomatoes, stock, & barley.  Reduce heat.  Cover & simmer for 25 minutes or until barley is tender.
4. Stir in spinach & basil into mixture.
Enjoy!



And a couple other good ones…

Brown Rice with Edamame and Vegetables

2 cups brown rice
4 cups water or vegetable broth
1 cup fresh squeezed orange juice
1 package frozen, shelled edamame
1 cup shredded carrots
1 cup sliced white mushrooms
½ teaspoon cumin
1 clove garlic minced
½ cup chopped green onion

Combine orange juice and water/broth in a saucepan and bring to a boil. Add brown rice and bring back to a boil. Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove lid to let steam escape and set aside.

While rice is cooking, prepare edamame according to package directions but without salt. Drain in a sieve. Saute garlic, cumin, mushroom and carrot just until tender (do not overcook). Put rice in a large bowl and add the edamame and other vegetables. Top with chopped green onion.

Servings:4-6 entrée size

Serve with orange slices and celery sticks.


Warm Black bean and corn Salad

2 Tbls. Extra virgin olive oil
1 med. onion chopped
2 large garlic cloves, chopped
1/2 tsp. – 1 tsp. crushed red pepper flakes
1 tsp. ground cumin
Salt and freshly ground black pepper
Juice of 1 lime 
1 red bell pepper, cored, seeded, and chopped
1 10oz. box frozen corn kernels, defrosted
1/2 cup vegetable broth
1 15 oz can black beans, rinsed and drained
2-3 Tbls. fresh cilantro leaves, chopped
6 cups baby spinach

Preheat a mediium skillet over medium heat with 2 tablespoons of the Extra-virgin olive oil. Add the onions,garlic, red pepper flakes, cumin, salt, and pepper. Cook stirring occasionally, for 3 minutes. Add to the cooked onions, bell peppers and corn kernels and cook for 1 minute. Add the vegetable stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach.

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