Daniel Fast Recipes: Part 2

I’m so excited for everything God is already doing.  For those of you that are taking the time to read these blogs I want you to know that this is only the beginning.  God has great things in store for us this year.  And as we take the time to make Him priority in our lives, I believe He is going to take the time to make us priority in His.  He will speak to us, he will open up doors that no one can shut, he will open up the windows of heaven and so much more that only He can do.  I hope you’re as encouraged as I am this year to really seek the face of God like never before.  I pray that these blogs are a blessing and a continued motivation for you to go forward in all that God has for you, your family and your city this year!

Black Bean & Brown Rice Stuffed Peppers Recipe

1 qt 100% Vegetable or Tomato Juice

2 cups cooked black beans

1 cup cooked brown rice

2 med green onions (chopped)

¼ cup fresh cilantro (chopped)

2 tbsp extra virgin olive oil

2 tbsp lime juice

1 clove garlic (finely chopped)

2-3 large bell peppers (cut in half lengthwise and deseeded)

Combine all ingredients except juice and bell peppers in bowl and mix well. Place peppers in glass dish and stuff with mixture. Pour juice over peppers and plenty of excess in the dish. Cover and bake in oven on 350 degrees for 45-60 minutes. Enjoy!

Leek and Potato Soup

1 tsp crushed fennel seeds

1 tsp crushed fennel seeds
1 tsp ground pepper
2 cloves garlic
2 tbsp olive oil
4 pints vegetable stock (you can use just water as long as everything is seasoned well)
2 lbs leeks (trimmed, cleaned, sliced)
2 lbs potatoes (cleaned, cut into cubes)

Heat olive oil on a medium heat in a large pan. Add garlic – heat for a few min. until golden. Add fennel seeds and pepper and stir in with garlic. Add leeks and potatoes and mix well with other ingredients. Cover and cook for 5 min. stir quickly. Cover and cook for further 5 min. Add stock. Bring to boil, then cover, turn heat down and simmer for 40 min

Stir Fry Brown Rice w/Vegetables Daniel Fast Recipe

1 box of instant brown rice

Vegetables to stir fry (either fresh or frozen)

Canola Oil

Olive Oil

Soy Sauce (Many avoid soy sauce because it is fermented and may contain MSG. Substitute salt to taste)

Peanuts

Cook your rice according to package (I season my rice as well when I cook).

Heat Wok on Med. High heat add 1/4 cup of Canola Oil (more or less) Give a minute for oil to get hot.

Place raw onions in now, if you are adding to recipe, also garlic for taste. Pour the cooked rice into Wok and stir for 4 mins add Soy Sauce or salt to taste.

Pour rice back into container it was cooked in and set aside.

Now add 1/4 cup Olive Oil to hot Wok again. Then add the vegetables and lots of whatever seasonings you like. Stir until done add peanuts right before serving.

This recipe is very good reheated for lunch the next day.

Homemade Cilantro Soup

2 bunches fresh chopped cilantro

10 carrots chopped and the juice of 1/2 squeezed lemon

15 brussel spouts quartered

1 large sweet onion chopped

8 vegetable bullion cubes with 8 cups water

4 tsp garlic salt

1 large can tomato sauce

10 chopped garlics or a chopped jalpeno

Bring almost to a boil and simmer for 1 hour

Taco or Burrito Filling

(also good over rice)

½ large onion

½ large bell pepper

4 cloves garlic minced

1 link Trader Joe’s Soy Chorizo

1 teaspoon olive oil

1 can corn drained

1 can garbanzo or black beans (optional)

2 fresh tomatoes diced

1 small can diced green chillis

¼ cup chopped cilantro

Salt and pepper

In a sauce pan add oil and soy chorizo cook stirring until chorizo is cook, add garlic and sauté for 2 minutes, add remaining ingredients and cook for 7 to 10 minutes

Zesty Pasta Salad

2 cups whole grain bite size pasta

1 onion chopped

1 bell pepper chopped

1 (6 ounce) can black olives

3 diced tomatoes

¼ cup fresh cilantro

1 can baby corn

1 teaspoon chilli powder

Salt and pepper

Dressing

¼ cup olive oil,

¼ cup vinegar

the juice from 2 lg lemons

Cook pasta as directed in the package. In the meant time chopped all the ingredients.  Drain the pasta and run cold water through until pasta is completely cold. Add the vegetables to the pasta and set aside.  With the whisk mix oil, vinegar and lemon juice.  Pour it over pasta mix and serve.

Tortilla Soup

2 cartons vegetable broth

1.2 onion

2 carrots diced

3 celery stalks diced

1 bay leaf

3 cloves garlic

½ bell pepper diced

2 cloves garlic

2 zuchinis diced

2 large very ripped tomatoes

1 small can corn

2 teaspoon chilli powder

Salt and pepper

1./4 cups cilantro

1 or 2 diced avocados

In a large pot pour oil and add garlic let it get golden brown stirring occasionally.  Add onions an the rest of the ingredients, let them cook for 5 minutes stirring occasionally.  Add the vegetable broth and simmer for 10 to 15 minutes.  Serve hot and add cilantro and diced avocados on top of he soup.

Fast and Easy Potato Corn Chowder

5 lag potato cubed

½ onion chopped 2 leeks thinly sliced

1 clove garlic minced

1 ½  carton vegetable broth

1 cup soy milk

1 lg can corn

2 tbps fresh Italian parsley

Salt and pepper

Cook potatoes on vegetable broth with garlic, onions salt and pepper until potatoes are tender (15 minutes) In the blender mix about 2 cups cooked potatoes and 1 cup soy milk.  Add the mixture back to the pot.  Add corn, parsley and simmer for 5 minutes and serve.

Empanadas

1 package whole wheat pizza dough from Trader Joe’s

1 large potato cubed small

2 tablespoons grape seed or olive oil

1 medium onion

½ Bell pepper

2 cloves garlic

½ teaspoon any dried herbs (oregano, basil thyme, rosemary etc.)

1 large tomato diced

Salt and pepper

You could also add 1 link of soy chorizo from Trader Joe’s for more flavor.

Heat oil in a large frying pan and cook potatoes until ender (15 minutes) stirring often so potatoes don’t stick (on used a non stick pan)  Add bell pepper, onion, garlic dried herbs, tomatoes and salt and pepper and let it cook for 5 minutes.

Preheat the oven at 450 degrees

Prepare dough according to package instruction. Prepare a flour surface to roll the dough. Divide the dough into 10 balls. Roll the dough to the size of a saucer plate, add the mixture to have of the dough and fold it over into the shape of a taco.  With a fork press the edges of the empanada in both sides. Spray pam or lightly oiled a cookie sheet and place the empanadas on it. Brush olive oil to the top of the empanadas and bake them for 10 minutes.  You can serve them with beans and fresh salsa (recipe included).

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