Friday, January 7, 2011

Eating "Daniel" Style - Part II

So, I go shopping for some groceries for a couple of the recipes on my previous post and what do ya know...the store is out of Lentils, Eggplants, Yellow Squash AND Zucchini!!!  How many people are doing this Daniel fast thing anyhow?!?!  Although, I guess that would be a really good thing if we're all wanting more of God, right?

Anyhow, here's a rundown of recipes, which is not as many as I'd hoped for due to the lack of ingredients and I'm not the type to run to every store to find what I need.  I just revamp and put it on the list for next time!  I'm also going to include a couple more recipes that my beautiful and talented SIL shared with me.  

Recipes I'll be making:
Roasted and Spiced Butternut Squash Soup
Three Bean Chili (again because I love it)
Curry Lentil Soup (no lentils at store)
Slow Roasted Vegetable soup (No eggplant, squash and zucchini)
Indian flat-bread
homemade crackers

Here are the recipes my SIL shared with me.  She got a few of them off this website.

Meditteranean Tofu wrap - the recipe originally called for shrimp but I, Natalia, changed it to Tofu to make it work with the guidlines.  There's ALWAYS a substitution you can make.
sliced, grilled or sauteed extra-firm tofu
arugala (a slighty spicy, leafy lettuce)
sliced red onion
vinaigrette dressing (recipe link)
- wrap in a whole wheat tortilla- just check the ingredients in the tortilla, make sure they didn’t add inactive yeast

Sweet potato fries – sliced thin and baked in the oven for 30-45 min, depending on preferred crispy-ness.  Drizzle with olive oil and season with salt.

Strawberry Spinach salad
fresh spinach
sliced strawberries
thinly sliced shallots
raspberry vinaigrette (recipe link)

These next few recipes are from the Daniel Fast Cookbooks available at

Southwest Corn and Black Bean Salad  -The bean, corn and nuts in this salad combine to create 19 grams of protein per serving. This is a very flavorful salad and easy to make ahead.
1 ½ cups corn kernels (fresh or frozen)
1/3 cup pine nuts
1/4 cup lime juice
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh cilantro
2 (14.5 ounce) cans black beans, rinsed
2 cups shredded red cabbage
1 large tomato, diced
1/2 cup minced red onion

1. Place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
2. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.
3. Freshly ground pepper and salt to taste just before serving.
Yield: four servings

Lemon Olive Oil Dressing
 cup fresh lemon juice (1 large or 1½ small lemons)
¾ cup olive oil (or sometimes I mix canola and olive)
1-2 tablespoons tamari soy sauce
2 large cloves garlic, crushed
Fresh ground black pepper to taste
Shake all ingredients in a bottle. Toss with fresh salad greens. Store leftover dressing in refrigerator.

Greek Vegetable Stew
The Orthodox Greeks enter partial fasts as part of their religious practices. This recipe is one that’s handed down and common among Greek families.

2 tablespoons oil
2 onions, chopped
1 pound green string beans, broken in half
1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice
1. Lightly brown onions in a hot dry skillet in 2 tablespoons oil.
2. Add oregano and garlic, cook 1 minute.
3. Add 4 cups water and tomatoes. Cook 10 minutes.
4. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally.
5. Serve with a lemon slice in each bowl.
Yield: eight servings

Chapattis or Indian Flat Bread
Chapattis are similar to tortillas, but made with no baking powder. They are easy to make and keep well if stored in an air-tight container. Chapattis are common in Southeast Asia and throughout Africa.
2 ½ cups fine whole wheat flour (you can usually find this in the natural foods section of the supermarket or with the bulk foods)
2 cups water (or enough to make a soft dough)
1 pinch salt
1. Mix flour and salt in a large mixing bowl.
2. Make a hole in flour and using your hand, mix in water to make soft dough.
3. Knead for five minutes, return to the bowl, cover with wet cloth and refrigerate for an hour.
4. Heat a cast iron skillet over medium high heat until very hot.
5. Roll out 1/2 a handful of dough into a flat round shape and place in pan, cooking for 1 minute on each side.
6. Once turned, press gently with a towel, until brown.
7. Repeat until all dough is used.
Yield: About 10 chapattis 

Homemade Crackers
Making crackers is quick, easy and fun. They can be made with various seasonings and many different kinds of grain. Try cornmeal with chili powder, rye with caraway or dill seeds, or whole wheat with garlic powder. Experiment! If made from cornmeal, buckwheat or other non-gluten grains, they can safely be eaten by gluten-intolerant individuals. This recipe makes a semi-crisp, dense cracker.
Preheat oven to 400°
1 ¼ cups whole wheat flour, divided (rye, buckwheat or cornmeal can be substituted)
½ teaspoon salt
2 tablespoons canola oil or olive oil; more as needed
4 tablespoons water; add more as needed
1 teaspoon seasoning such as dried herbs, chili powder, garlic powder, onion powder, etc. (optional)
1. Using a food processor to mix 1 cup of the flour, ½ teaspoon salt and oil.
2. Add 3 tablespoons water and mix well. Gradually add more water, mixing after each addition, until mixture forms a compact ball. If it seems too sticky to handle, add more flour.
3. Sprinkle your work surface (or a baking sheet-sized piece of parchment paper) with some of the remaining flour then press and roll the dough to about 1/8th inch thickness, trying to get it fairly uniform. If the dough is too dry to roll out, return it to the food processor and add a little more water. If necessary to prevent sticking, dust your hands and the rolling pin with a little more flour.
4. Place the rolled-out dough on a baking sheet dusted with a little flour or cornmeal (if you've used parchment paper, transfer dough and paper to baking sheet)
5. Bake for 10 - 15 minutes, until light brown.
6. Cool and break into pieces. If making several batches, mix another while the first one bakes. You can re-use the parchment paper several times.
Makes about a pound of crackers

I'll try to take pictures of and post my preparations of the Butternut Squash soup, Flat-bread and Crackers.

Thanks for reading.  God bless and happy cooking!

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