Gluten Free & God Seeking

Monday, August 7, 2017

Lessons the Israelites Learned in Numbers 13 & 14

    Who doesn’t like a good spy story?  In Numbers 13 Moses chose one man from each of the 12 tribes to spy out the land of Canaan. When they came back they gave the people two different kinds of reports. 

    Ten of them concentrated on the fact that there were giants in the land and next to them they felt like grasshoppers.  These spies forgot that God had brought ten plagues on Egypt, parted the Red Sea, and on top of all that destroyed Pharaoh’s army in it!  These 10 men focused on what they saw outwardly, and their fears of being destroyed by the giants governed their vision. 
      But Joshua and Caleb reminded the people what kind of God they served.  I like their bold statements of faith that these giants would be food for them. But sorry to say but most of the Israelites didn’t believe that God could safely bring them into the land He had promised Abraham over four hundred years before!
    What a sad moment in their history.  And I’m sure it made God’s heart sad that His people didn't have faith in God.  Because of that God sent a  plague that killed the 10 spies that gave an evil report (Numbers 14:37).  The people’s failure to believe the true report cost them dearly. All the Israelites had to wander in the wilderness for 40 years, 1 year for each of the 40 days the spies were gone until everyone from that generation had died (Numbers 14:33-34).  

    This account touches me deeply because it's not always easy to believe God when you see giants everywhere. That's when we need to hold God to His words of promise.   


Wednesday, July 26, 2017

Country Style BBQ Sauce

You can't always tell a recipe by its ingredients.  I remember when I first made this BBQ sauce, I was skeptical, but boy was I in for a surprise when I licked the spoon!  It reminded me of a BBQ sauce we had tried out in South Carolina.  This recipe comes from one of my daughter-in-laws family reunion cookbooks.  The recipe states to use it to baste the chicken the last half hour.  I kept the extra to pass around the table.  Delicious!

Country Style BBQ Sauce
1.  In a pan combine the following ingredients:
(1)  1 cup of ketchup and 1/4 cup of salsa
(2)   2 T brown sugar, 2 T melted butter (I use olive oil), and 2 T Worcestershire sauce
(3)  Then add 1 T of dry mustard and 1/2 to 1 teaspoon salt
(4)  2 cloves of minced garlic and 1 small stem of celery diced.
(5)  Simmer the sauce for ten minutes.
2.  Bake 3 to 4 pounds of chicken pieces at 350 for 30 minutes.
3. Drain any water.  Baste with sauce and bake for another 30 minutes.
4.  Put extra sauce in a small serving bowl to pass around the table.
List of other chicken recipes on this blog:

Authentic Chinese BBQ Chicken  (From my friend Rose)
Gluten Free Soy Sauce Chicken   (Modified from Internet search)
Tasty Gluten Free Filipino Chicken Adobo  (Modified from Internet search)
Gluten Free Sweet & Sour Chicken (From my church cookbook, Come & Dine)

Italian & Greek:
Chicken Souvlaki   (Marinade for chicken from my son-in-law)
Gluten Free Chicken Cacciatore With Peppers & Mushrooms  (Modified from my mother-in-law)
Delicious Gluten Free Chicken Parmesan   (From my church cookbook, Come & Dine)
My Son-in-Law's Own Recipe for Greek Chicken

Pollo Guisado (Mexican Braised Chicken)  (From a church friend in Phoenix)
Belizean Chicken, Black Beans & Rice, and Belizean Coleslaw  (From my daughter's family)

American Favorites:
Amazing BBQ Chicken    (From my daughter-in-law's family reunion cookbook)
The Best Gluten Free Oven Fried Chicken   (From my sister-in-law)
Fantastic Gluten Free Chicken Kabobs  (From my church cookbook, Come & Dine)
Great for Summer BBQ - Lemon Rosemary Chicken Legs  (From my church cookbook, Come & Dine)
Curried Mushroom & Apple Chicken  (From my church cookbook Come & Dine)
The Best Homemade Chicken BBQ Sauce  (From my daughter-in-law's family reunion cookbook)
A Gluten Free Twist on Tarragon Chicken - From my  church Come & Dine cookbook
Saucy Chicken 
Chicken & Mushrooms in Wine Sauce   - From my church Come & Dine cookbook

Chicken Casseroles
Chicken Divan  - From my Come & Dine Cookbook
Chicken Pot Pie - A combination of 3 different recipes!

Sunday, July 16, 2017

Lessons the Israelites Learned in Numbers 12

     Big sisters can get a bit bossy. I know because I have one.  And probably Miriam thought as the older sister she had the right to complain about Moses marrying a Cushite woman.  She even got Aaron to take sides with her. But God didn’t like it. 
    The Bible tells us because Moses was so humble, he fell on his face when he heard her.  God was so unhappy with Miriam, that He paid them all a personal visit. How many times do you see that happening in the Bible?  It looked like because Miriam was a prophetess among the people she could put that authority over Moses.   But God wouldn't tolerate it. 

     After He was done speaking with all of them, Miriam was completely leprous. In chapter 19 of the Life-Study of Numbers Witness Lee shares about the spiritual meaning of this account:
 All three of them were quite distinctive among the people. They were well-educated, they were close to God, they were knowledgeable in the things of God, and they were considered leaders among the people of Israel. Nevertheless, there were "germs" hidden within Miriam and Aaron that were stirred up by the "winds" blowing with the tide of the turmoil. From this we need to need to learn that in the service of the Lord we should not allow anything negative to remain hidden within us. Any such thing that is not rooted out of our being will come out sooner or later. We need to be alert and aware of any germs that may still be in us (Lee, Witness. Life-Study of Numbers. Living Stream Ministry: Anaheim, 1990, Print). 
 In this next section Witness Lee points out that only Moses was God's representative and it had nothing to do with who was older.  Within Miriam and Aaron just like within us are the germs of rivalry and jealousy.   God said to Miriam in verse 8, Why then were you not afraid to speak against My servant, against Moses?  This is a huge lesson to all of us.

Thursday, June 29, 2017

Janah's Oatmeal Cookies With a G.F. Spin

When I was visiting my youngest grandchildren in April, I wanted to make some cookies with my two-year-old granddaughter. It's  just been one of those things I like to do with each of them. I feel that besides getting help making fantastic foods together, cooking bonds the generations.

 Her mother plopped her onto the counter as you can see from this picture, and from there she helped dump flour, oatmeal, chocolate chips and raisins. She liked collecting her own assortment of chocolate chips and raisins to munch on while we worked! This recipe is a family one, and I don't know where it originated, but it is good!

Janah's Oatmeal Cookies

1.  Dry Ingredients - In a large mixing bowl stir together: 
(1)  1/2 cup of white rice flour, 1/4 cup sorghum flour, and 1/4 cup of tapioca flour
(2)  Add leavening & spices:   1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, and 1/4 t salt.

2.  In a small bowl put 1 cup of quick oats and 2 tablespoons of milk, stir and let sit for 10 minutes.

3.  Cream butter & sugar:
(1)  In a mixing bowl put 34 cup of butter and cream with 3/4 cup of brown sugar and 1/3 cup of white sugar.
(2)  Then add 1 egg and 1 1/2 teaspoon of vanilla extract.

4.  Add the oats slowly to the bowl of creamed butter.

5.  Then slowly add the dry ingredients stirring to combine.

6.  Stir in 1/2 cup of chocolate chips, raisings, and chopped walnuts.

7.  Drop by rounded teaspoons and bake for 350 for 10 minutes.  Check at 7 minutes.

Other Gluten Free Baking & Desserts on This Blog:
Breads & Coffee Cakes: 
Gluten free & Low-fat Banana Bread    (From my daughter-in-law's family reunion cookbook)
Celebrate Fall With Gluten Free Pumpkin Bread  (A friend's recipe)
Delicious Gluten Free Zucchini Bread (From my Heritage School Cookbook)
My Favorite Gluten Free Cranberry Nut Bread  (From my daughter-in-law's family cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!)   (From a former neighbor)
Here's a Zucchini Bread with a Hawaiian Twist! Gluten Free Pineapple Zucchini Bread (From my Syre School Cookbook)

Dot's Old Fashioned Pumpkin Bread   (From my father's friend)

Gluten Free German Apple Cake   (From my grandmother)
You Won't Believe It's Gluten Free Carrot Cake (From my daughter's husband's grandma--whew)
Judi's Super Moist Gluten Free Chocolate Cake    (From a church friend)
Judi's Gluten Free Orange Chiffon Cake    (From a church friend)
Marilyn's Spectacular Gluten Free Oatmeal Cake   (My mother-in-law's specialty!)
The Best Gluten Free Black Bottom Cupcakes   (From my Heritage School Cookbook)
Delicious Gluten Free Rhubarb Cake   (From my daughter-in-law's family reunion cookbook)
Grandma's Gluten Free Applesauce Cake   (From an Internet search--tastes like my grandma's!)
Old Fashioned Gluten Free Banana Cake   (From my grandmother)
Rosie's Gluten Free Pineapple Upside Down Cake   (From my daughter-in-law's family reunion cookbook)
Overwhelmed By Your Bumper Crop of Zucchini? Try Claudia's Gluten Free Chocolate Zucchini Cake!   (From my former neighbor Claudia of 12 years)

Scrumptious Gluten Free Blackberry Cake   
Decadent & Gluten Free German Chocolate Cake  (From my Come & Dine church cookbook)
Debbie's Delicious Hot Water GF Chocolate Cake   (From my Come & Dine cookbook)
Debbie's Less Oil Carrot Cake (Made Gluten Free!)   (From my Come & Dine cookbook)
Jud's Crazy Cake (You Can Easily Make It Gluten Free!)  (From a church friend)

The Ultimate Gluten Free Cowboy Oatmeal Cookies   (From my Heritage School Cookbook)
Mom's Go To For Gluten Free Peanut Butter Cookies (From my Heritage School Cookbook)
The Best Gluten Free Recipe for Snickerdoodles    (From my Heritage School Cookbook)
Gluten Free Rocky Road Brownies    (From a church friend)
Mark's Famous Chocolate Chip Cookies - Made Gluten Free!   (From my daughter-in-law's family reunion cookbook)
Judi's Gluten Free Oatmeal Craisin & Coconut Cookies (From a church friend)
Marie's Old Fashioned Molasses Cookies (Also Great Gluten Free!)   (My friend Marie's recipe)
Bebe's Gluten Free Whoopie Pies  (From my friend Debbie)
Gluten Free Coconut Chocolate Chip Macaroons  - (Recipe on Baker's bag of coconut)
Dale's Gingersnaps Made Gluten Free  (From my Come & Dine cookbook)
Chewy Gluten Free Molasses Cookies (From my daughter-in-law's Family Reunion Cookbook)
Those Famous Neiman Marcus Cookies Made Gluten Free   (From my daughter-in-law)

Cornbread & Rolls:
Beth's Amazing Gluten Free Cornbread   (From my Heritage School Cookbook)
Judi's Favorite Gluten Free Buttermilk Biscuits   (My friend Judi's sister's recipe)

Crisps & Pies:
Lena's Rhubarb Crunch (A crisp with a gluten free top and bottom crust!) (My daughter-in-law's mother. She's an amazing cook, which I think most of us moms become after a few years!)
Delicious Gluten Free Apple Crisp    (From my Heritage School Cookbook)
Ginger's Outrageous Apple Pie    (From a church friend)

The BEST Lemon Meringue Pie with Mrs. Lauralicious Gluten Free Pie Crust  (Internet)
My Grandmother's Favorite Banana Cream Pie  (A recipe from my grandmother)
Granny's Lemon Cheesecake Squares   (From my friend Judi's granny)
Simple & Gluten Free Chocolate Cream Pie   (From my Syre School Cookbook)
Judi's No Fail Gluten Free Pie Crust    (From my friend Judi)

Desserts with Fruit:
Sensational Gluten Free Strawberry Shortcake   (From the back of Costco's organic sugar)
Terrific Gluten Free Strawberry & Peach Trifle  (Modified from an Internet search)
My Favorite Gluten Free Strawberry Cheesecake (From my Heritage School Cookbook)
Just Like Grandma's (But Only Gluten Free) Berry Cobbler (My husband's grandma's recipe)
Gluten Free Lemony Rhubarb Bars (From my Syre School Cookbook)
Old Fashioned Strawberry Buckle (Made Gluten Free)   (A recipe I picked up from a berry farm)
From New Zealand - Triple Berry Pavlova  (A friend's recipe - Heritage School Cookbook)

Holiday Cookies & Baking:

Old Fashioned Gluten Free Pumpkin Cookies  (Modified from back of the Libby's pumpkin can)
My Family's Favorite Gingerbread Cookies (Now Made Gluten Free!)  (From my Heritage School Cookbook)
My Grandkids Favorite Gluten Free Peppermint Sugar Cookies  (From Syre School Cookbook)
Our Favorite Pumpkin Pie   (With extra spice-- from back of Libby's pumpkin can)

Perfect Gluten Free Pumpkin Cheesecake   (From back of cream cheese box)
Gluten Free Polish Fruitcake  ( Modified from Internet search)
Old Fashioned Gluten Free Gingerbread Cake   (From my Heritage School Cookbook)
Gluten Free Nordy Bars  ( From my Syre School Cookbook)
Grandma Pitcher's Old Fashioned Sandies (Made Gluten Free)  (My husband's grandma)
Make a Family Tradition & Make Your Own Fruitcake    (From my Heritage School Cookbook)
Homemade Gluten Free Butter Cookies  (From my Heritage School Cookbook)

My Favorite Banana Nut Muffins   (From my daughter-in-law's family reunion cookbook)
Gluten Free Tremendous Pumpkin Muffins   
(From my Heritage School Cookbook)
Bursting with Blueberries Gluten Free Muffins   (From my Heritage School Cookbook)
Toni's Outrageous Gluten Free Corn Muffins    (From back of a Bob's Red Mill package)
Sassy Gluten Free Apple Cinnamon Muffins  (From my Heritage School Cookbook)

Puddings & Ice Cream: 

Dairy Free Strawberry Coconut Ice Cream (And other ice cream favorites!) (From searches)
Baked Coconut Pudding   (Something I worked out from my Aunt Sue's rice pudding recipe)
Tangy Lemon Pudding   (From my daughter-in-laws family reunion cookbook

Saturday, June 10, 2017

Lessons the Israelites Learned in Numbers 11 - Part 1 of 5

     After receiving God’s law and then building the tabernacle, you would think that the children of Israel wouldn’t have any problems on their journey in the wilderness.  Hardly.   Actually the Israelites complained over and over against Moses and even rebelled against God.  But I saw as I read these chapters in the Life-Study of Numbers that God used all these trials to purify His people’s hearts.

    The first thing that happened on their journey was the mixed multitude that had joined them from Egypt began to murmur about the food. As you may recall, that was just manna for breakfast, lunch, and dinner. They didn't have any onions and garlic to season it with. This caused the mixed multitude in Numbers 11:4b-15 to want some Egyptian food, and this stirred up the lust among God’s people.  Witness Lee says that this lust was already hidden within them, but the environment brought it out.  
And the mixed multitude that was among them lusted exceedingly; and the children of Israel also wept again and said, Who shall give us meat to eat? We remember the fish which we used to eat in Egypt for nothing, the cucumbers and the melons and the leeks and the onions and the garlic; But now our appetite has gone; there is nothing at all but this manna to look at.   Numbers 11:4-5
     God wasn't too happy with all these complaints. He sent quails to their camp for 30 days that were about 3 feet high and a day's journey on each side.  As they were biting into it, God sent a huge plague.
    So what lessons are in this account?  I learned from my reading that the foods in Egypt symbolize the worldly taste, and the manna they detested represented Christ as the heavenly  bread. We might experience this, too--the world may cool us down, and we may not always want to come to the Lord’s word and eat the spiritual bread.  This is brought out on pages 130-131 of chapter 18:
Manna signifies the heavenly Christ as the daily food for God's people. This is pointed out by the Lord Jesus Himself in John 6:29-35. In the wilderness the people became bored of eating manna. Day after day, they received the miraculous supply of manna. No matter where they were, there was enough manna in the morning to feed more than two million people. This surely was a miracle. But even though the children of Israel witness this miracle daily for forty years, they were not affected by it in a positive way. Instead they became tired of manna, even bored of eating it....If we are honest, we will admit that just as the children of Israel were bored of eating manna, we have sometimes become bored of eating Christ as our daily food (Lee. Witness.  Living Stream Ministry: Anaheim. 1990, Print).

   What's helped me not get bored is to come to God's word with a seeking heart and ask Him to give me a word.  We can ask the Lord to never let us get bored of coming to the Bible.  I can honestly say He can do that.

Thursday, May 25, 2017

Make Your Own G.F.Teriyaki Bowls

This afternoon I'm making chicken teriyaki bowls again.  This is one of the only way my grandkids like Chinese food! 

The teriyaki marinade and sauce recipes come from my Heritage School cookbook, the first school I taught in after I graduated from college.  I have shared many of the recipes from that cookbook on this site.

Cooking Chinese is so fun--you can mix and match the vegetables, and add other vegetables like cabbage, snow peas, etc.

Gluten Free Teriyaki Chicken Bowls

1.  Prepare chicken:  Cut 2 chicken breasts into thin slices or into chunks.

2.  Prepare teriyaki marinade - In a medium bowl put:
(1)  1/4 cup gluten free tamari
(2) 1/4 cup rice vinegar
(3)  Mince 1/2 teaspoon of ginger root
(4)  Mince 1 clove of garlic
(5)  Pour over chicken and put in the refrigerator for  6 hours.

3.  Prepare vegetables:
(1)  Slice 2-3 carrots  on the diagonal.
(2)  Slice 1 red pepper.
(3)  Slice 2 stalks of celery on the diagonal.
(4)  Cut 1 cup of broccoli into florets.  I usually chop up the stem into thin slices.
(5)  Slice 1/2 to 1 onion.
(6)  Slice 1 zucchini in half and then cut at an angle.

4.  Teriyaki sauce - In a medium-sized bowl put:
(1)  1 cup gluten free tamari
(2)  1/2 cup rice vinegar
(3)  3-4 T sugar
(4)  1 teaspoon ginger or use 2 teaspoons of minced ginger root.
(5)  Mince 1 clove of garlic

5.  Meanwhile prepare white or brown rice.  Follow directions for how much rice you would like. For 6 people I cook up about 3 cups of rice  and add water according to the directions on the bag.

6.  Prepare chicken teriyaki vegetable bowls:
(1)  Drain the marinade
(2)  Put 2 T of coconut oil into a wok and warm up.
(3)  Add the chicken and stir-fry until done.  Put in a covered dish.\
(4)  Wipe out wok and add 1 to 2 T more coconut oil.
(5)  Add the sliced vegetables and stir-fry for 2-3 minutes.
(6)  Then add 1/4 cup of water and put the lid on and time for 3 minutes.
(7)  Stir in chicken and the teriyaki sauce.
(8)  Taste and make any adjustments--more tamari?

7.  Assemble:  Heap rice into a deep bowl and top with chicken teriyaki and vegetables.  Sprinkle with sesame seeds.  You can let people add more tamari or Sriracha.

Other Chinese recipes on this blog:

Note about Internet recipes:  For the past 6 years we've hosted international students. Whenever I've made something, they have tasted it and given me recommendations to make it taste more authentic. Most of these Internet recipes have been tweaked by their suggestions.

Delicious Gluten Free Beef Broccoli Stir-Fry  (Modification of Internet recipe)
The Best Gluten Free Mongolian Beef Stir-Fry  
(Modification of Internet recipe)
The Best Gluten Free Ginger Beef Stir-Fry 
(Modification of Internet recipe)

Gluten Free Chinese Almond Chicken Stir-Fry   
(Modification of Internet recipe)
Amazing Gluten Free Chinese Cashew Chicken Stir-Fry   
(Modification of Internet recipe)
Gluten Free Garlic Chicken Stir-Fry  
(Modification of Internet recipe)
Gluten Free Chinese - Chicken Broccoli Stir-Fry  
(Modification of Internet recipe)
Gluten Free Chinese - Spicy Kung Pao Chicken Stir Fry  
(Modification of Internet recipe)
Gluten Free Chinese - Authentic Chinese BBQ Chicken  (From my Bible Study friend Rose)
Rose's Chinese Yellow Curry with Chicken & Vegetables  
(From my Bible Study friend Rose)
Gluten Free Chinese - Fantastic Soy Sauce Chicken  
(Modification of Internet recipe)
Rose's Authentic Stir-Fried Chicken & Vegetables (Made Gluten Free!)
Gluten Free Sweet & Sour Chicken (From my daughter-in-law's family cookbook)
Authentic Chinese Chicken & Leek Stir Fry  (Shared with me by a Chinese student's mother)


My Asian Student's Favorite Tofu & Vegetable Stir-Fry  (Modification of Internet recipe)
Orange "Beef" Tofu Stir- Fry  
(Modification of Internet recipe)

Steamed Scallion Ginger Fish with Stir-Fried Bok Choy  
(Modification of Internet recipe)
Fantastic Mahi & Vegetable Stir Fry   
(Modification of Internet recipe)
Tasty Gluten Free Sweet & Sour Fish  (From my daughter-in-law's family reunion cookbook)


Gluten Free Chinese Fried Rice    (From my Come & Dine Cookbook)
The Cheung's Gluten Free Chow Mien  (My Bible study friend Rose taught me this)

Chinese Chicken Soups  - Bok choy chicken, chicken & spinach, and chicken & cabbage
Gluten Free Chinese Hot Pot  (Combination of Internet & Yingying a student from China)

Making Congee with a Chinese Student  (Recipe from a Chinese friend & a student)
Chinese Egg Drop Soup   (From my Syre School Cookbook)

Gluten Free Chinese Chicken Cabbage Salad  (From my Heritage School Cookbook)
Rose's Refreshing Cucumber Salad  (From a Bible study friend)

Chinese Mandarin Salad & Thai Peanut Dressing   (Dressing is from my friend Judi)

Sunday, May 7, 2017

What is the Spiritual Meaning of the Book of Numbers?

The Old Testament tells an amazing story.  Although the plot has many twists and turns, God never gives up His intention. When I read through the Life-Studies of Genesis I saw that God called Abraham with an intention that He would have a people to express Him and represent Him on earth.  This intention is clearly seen  in Genesis 1:26-27, and Witness Lee's sharing on it has helped me to read the Old Testament with these verses in mind.  Then when I read through the Life-Studies of Exodus, I saw that the children of Israel were delivered out of Egypt so that they would build God a dwelling place.  This was a further step.  God finally had a place on earth where He could descend and speak to His people.   

I learned when I read through the Life-Studies of Leviticus  that God has a precise way for His people to contact Him through many types of offerings.  Without these offerings sinful man could not worship a holy and righteous God. 

I just started reading the Life-Studies of Numbers, and I was touched to see that God is numbering His people so He can conquer His enemy on earth. In these  excerpts on pages 11-13 and16 in chapter two of the Life-Study of Numbers, Witness Lee Explains what God's intention is in this book:

Eventually, the picture in Numbers shows us God and His chosen people mingled together as one entity to conquer the enemy on earth. The enemy utilizes and usurps the entire earth, which God created for Himself and His purpose. How can God regain the earth? God will not regain the earth directly, by Himself as the mighty God, the Creator. In the New Testament economy, God would never do this by Himself....The children of Israel were formed into a body to fight for God as warriors and serve God as  priests for the carrying out of God's purpose....The formation of the children of Israel into a body to fight for God and to serve God typifies the New Testament believers being built up into the organic Body of Christ to fight for God for the carrying out, in its service to God, of God's eternal economy....The army of God protecting God's testimony is a matter of a formed assembly, not of individuals....God desires the formed, coordinated Body of Christ. The children of Israel were formed into a fighting army by being numbered by their families and leaders (vv. 1-16) and according to their age (vv. 20-46)....The fighting Israelites were the outward protection for the serving Levites, who were for the testimony of God. The Levites were encamped around the tabernacle, and they were surrounded by the twelve tribes, who protected them (Lee, Witness. Life-Study of Numbers. Anaheim: Living Stream Ministry, 1990, Print).
I can see from this that in Numbers God is taking a further step to regain the earth for Himself. I like the way  Witness Lee shares the Old Testament types in light of New Testament realities!