Week One Recipes and Grocery List

Yesterday we started our 21 Days of Prayer & Fasting as a church. If you made the decision yesterday to join us, here are some recipes and a grocery list to help you!

There is one for each day the first week of the fast. A great tip is to make enough so that there are leftovers for lunch the next day! At the end of the week’s recipe list, you’ll find a grocery list with the ingredients and amounts of each that you should need. Hope you enjoy!


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
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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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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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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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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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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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.
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Here is the grocery list for the above recipes…
1- sweet onion
7-yellow onion
1-red onion
2-red bell pepper
fresh ginger
1 stalk leek
1 whole stalk celery
1 cluster garlic
1 bag carrots
1 bag baby spinach
fennel – if you can’t find this, you can leave it out
black peper
3-bay leaf
olive oil
chili seasoning
brown rice
soy sauce
1 jar-salsa
1 pound dried black beans
1 bag frozen green beans
3-15oz can red kidney beans
2-15oz can white kidney beans
4-can northern beans
2 cans tomato sauce
2 cans chunky tomatos
1-14oz can diced tomato
1-28 oz can crushed tomato
1-4oz can green chiles
1 bag frozen corn
1 bag dried lentils
1 bag frozen peas
1 bag frozen carrots
2-bag water chestnuts
sesame seeds
2 bunch-broccoli florets
2-baby ear corn
4-32 oz can vegetable broth
1 bunch cilantro
1 bunch scallion
ground red pepper
ground cloves
garlic cloves
coconut milk (spice aisle)