Week Two Recipes

Here we are at the start of week 2 of our 21 days of praying & fasting. If you’ve been fasting with us since last Sunday, congratulations! I know that God has been speaking to you this week and I know He will continue to in the next 2 weeks. If you are just joining us, welcome! You can look through my blog for helpful ideas and recipes and check out Matt’s blog for devotionals and encouragement!

Here is week two’s recipes. Some of these are new favorites of mine!


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

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.



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
Skillet with metal handle (will end up in oven)
Preheat oven to 350 degrees.
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.
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.
Quinoa & Black Bean Salad
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
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 🙂


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.).
Taco Soup:

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


Combine all ingredients. Cook on stovetop for 30 minutes.

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.
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.
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 seeds
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.