Week Three Recipes

We are beginning the final week of our 21 days of prayer and fasting! I hope that this has been an awesome experience for you and your family as you grow closer to God. I want to encourage you to FINISH STRONG. It’s easy on the last week to grow weary and to start focusing on what you’re going to eat when it’s over! But, instead, I pray that this week you will press in and see God do even more in these last seven days than He did the first 14.
Here is our last week’s worth of recipes. There are a few new recipes mixed in with some of my favorites. This is a great week to go back and re-make some of your family’s favorite dishes.
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 tofu

2 red bell peppers

1 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.).