Gluten Free & God Seeking

Wednesday, April 29, 2015

Dot's Easy Bean Salad

In April I visited my father in Arizona, and one of his friends let me go through her recipe box.  I took pictures of the recipes that I wanted to try out.  Last weekend I made some hamburgers, and for the sideI made her 4 bean salad.


In my mother-in-law's recipe for bean salad, I noticed she uses just  2/3 cup of sugar, so I adjusted that amount.  I  also added 2 t of salt and 1/2 t of black pepper.  You can taste it and adjust it to your own liking after shaking he bottle.





Dot's Easy Bean Salad

1.  Prepare vegetables:
(1)  Chop up 1/2 of a red onion.
(2)  Chop 1 green pepper. 

2.  Prepare dressing -   In a glass jar put the following: 
(1)  1/3 cup of olive oil and 2/3 cup of white vinegar
(2)  2/3 cup of sugar, 2 t salt, and 1/2 t black pepper.


3.  In a large salad bowl add the following: 
(1)  Drain the following beans:  kidney, green beans, garbanzo, and wax beans (if you want to).
(2)  Add the chopped vegetables
(3)  Pour the dressing evenly over the salad and mix gently together.  
(4)  Chill a few hours.


List of Other Salads on this Blog:

Greens/cabbage:
Gluten Free Chinese Chicken Cabbage Salad   (From my Heritage School Cookbook)
Baja Salad with Black Beans & Quinoa  (A remake from something I ate at a restaurant)
Make it Yourself Thai Peanut Dressing for Mandarin Salad  (My friend Judi's recipe)
KFC Copycat Cole Slaw   (A friend shared this with me)
Mexican Grilled Salmon & Mango Salad   (From a Betty Crocker summer cookbook)
Belizean Coleslaw    (From Internet search)

Pasta:
Tasty Gluten Free Pasta Salad  (Something I picked up over 20 years ago!)
Vietnamese Vermicelli Salad Bowls   (From an Internet search)

Vegetable:
Jeremy D's Sensational Greek Salad   (My son-in-law's recipe)
Grandma's Perfect Potato Salad   (Family recipe)
Rose's Refreshing Cucumber Salad   (From a Chinese friend)
A Great BBQ side Salad - Curried Pea Salad  (From my church cookbook, Come & Dine)

Fruit:
Grandma Marilyn's Frozen Fruit Salad  (My mother-in-law's recipe)

Sunday, April 26, 2015

What Does Revelation 4:11 Tell About the Purpose of Creation?

   Who hasn't looked up at the night sky studded with stars and wondered to themselves why am I here?  In this vast universe with its myriads of stars and galaxies is the earth with all of us spinning according to NASA about 1,037 mph.  We're just a speck on the map.  For decades scientists have pondered life on earth, and there are books on every scientific subject imaginable.


  Several years ago I heard an interesting DVD called Privileged Planet, and scientists point out that everything in relation to the earth is so precise that it implies a designer.  These scientists don't mention God, but every detail they bring up about the earth proves there has to be a Creator!  

   Along with scientists, philosophers have also pondered the earth and man's existence.  Few would probably turn to the Bible for their answers. But I learned from my reading of the Life-Study of Revelation that the answer to creation is actually hidden there in Revelation 4:11!

You are worthy, our Lord and God, to receive the glory and the honor and the power, for You have created all things, and because of Your will they were, and were created.

I like Witness Lee's exposition of this verse on page 220 of chapter 17 of the Life-Study of Revelation:   

God is a God of purpose, having a will of His own pleasure.  He created all things for His will that He might accomplish and fulfill His purpose.  This book, unveiling God's universal administration, shows us the purpose of God.  Hence, in the praise of the twenty-four elders concerning His creation, His creation is related to His will….People can easily realize the creation of God, but they scarcely know the will, the purpose, of God's creation. The praise of the angelic elders is an introduction to the contents of this book, which unveil the will, the purpose, of God's creation--to have an eternal habitation for God's satisfaction and expression. This is the holy city, New Jerusalem.  In the New Jerusalem, God's will in creation will be completely revealed and fulfilled.  God will be fully satisfied and wholly expressed in and through the New Jerusalem.  This is God's will in His creation and it is the goal of the book of Revelation (Lee, Witness. Life-Study of Revelation.  Anaheim: California, 1876, Print.)

You can listen to excerpts from the Life-Study of Revelation along with some excellent commentary on Life-Study of the Bible with Witness Lee. 

Other Posts on the Book of  Revelation:
What is the Focus of the Book of Revelation?
What Does the Book of Revelation Show Us About Loving the Lord?


Thursday, April 23, 2015

Debbie's Delicious Hot Water GF Chocolate Cake


   Last week I needed a cake for my daughter's birthday.  So I thumbed through a few of my recipe books hunting for just the right one.  It was late in the evening,  and this cake  from my church Come & Dine Cookbook caught my eye because it didn't call for creaming any butter and sugar.  On top of that it was a recipe from a dear sister in Christ I've known for about 33 years.  She's also a very talented baker,  so I knew I could trust this recipe.  


I've never made a chocolate cake with hot water  before.  So I was a bit careful in following all the directions.  I was wondering what it was going to come out tasting like with 1 1/2 cups of water.  

 When I made it, I tweaked a few things--I always like to cut down on sugar, so I brought it down 1/2 cup, and nobody could tell!  Everybody loved this cake!  It was light and delicious!  


Gluten Free Hot Water Chocolate Cake 

1.  Prepare dry ingredients - In a medium-sized mixing bowl put:
(1)  2 cups of gluten free flour:  I used 2/3 cup sorghum flour, 2/3 cup white rice flour, and 2/3 cup tapioca flour.
(2)  Then stir in 1 t baking soda,  1/2 t baking powder, 1 t salt, and 1/2 cup Hershey's Cocoa.

2.  Prepare wet ingredients - In a large mixing bowl put:
(1)  1 1/2 cup sugar (the recipe calls for 2 cups)  and 1/2 cup of oil (I used olive oil)
(2)  Then add 2 eggs, 1 t vanilla, and 1/2 cup of cold water.
(3)  Mix all the ingredients together well (I used a wooden spoon).

3.  Boil up in your electric tea kettle 1 cup of water.

4.  Combine ingredients:
(1)  Slowly add the dry ingredients to the large bowl of the sugar/oil mixture.
(2) Stir everything together until it's smooth.
(3)  Then gradually add the cup of boiling water stirring carefully.

5.  Pour batter into a greased  8 1/2 x 11 pan (I used a 9 x 13 pan) and bake at 350 for 25-30 minutes.

6.  Frost with your favorite frosting or try Debbie's:
(1)  In a saucepan put 1 cup of milk and whisk in 1/4 cup of flour; cook until thickened.
(2)  Put a piece of plastic wrap directly onto this surface and let it cool.
(3)  Meanwhile in a large bowl beat 1/2 cup of butter and 1 cup of granulated sugar until fluffy.
(4)  While still beating, add the cooled flour/milk mixture by the teaspoon.
(5)  Add 1 t vanilla and 1/2 t salt and beat 1 more minute.
(6)  Spread over cooled cake.

Simple coconut & nut topping:  I didn't want to add any more sugar, so I went with this simple frosting from a no sugar cookbook I have:  Put 1 cup of sweetened coconut and 1/2 cup of pecans/walnuts into a medium-sized mixing bowl and stir in 1 T olive oil + 1 t and 1 T water and 1 t.  Let it sit a few minutes and then gently scatter it across the cake and spread it so it covers the entire cake!  

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)

Cakes:
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--she's a great cook!)
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 grandma)
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)

Decadent & Gluten Free German Chocolate Cake  (From my Come & Dine church cookbook)

Cookies:
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)

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)

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) Blueberry Cobbler (My husband's grandma)
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)

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   (Modified 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)

Muffins:
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)

Sunday, April 19, 2015

What Does the Book of Revelation Show Us About Loving the Lord?

    The book of Revelation opens with seven letters.  These seven letters were written to churches in Asia, which is today’s Turkey.  The letter to Ephesus spoke to me the most.  In the beginning the Lord praises them for their works, labor, endurance, checking out the apostles, etc. but He gives them a warning.  And this warning may not sound that critical to you at first.  It wasn’t until I heard Witness Lee share on Revelation 2:4 that I understood it fully. 
But I have one thing against you, that you have left your first love.  Revelation 2:4
 This may leave you wondering why does it say first love here?  In chapter 10 of the Life-Study of Revelation  on page 118-119, he gives an enlightening explanation: 
The Greek word for first is the same as the word translated best in Luke 15:22.  Our first love toward the Lord must be the best love for Him. The church in Ephesus had left this best love toward the Lord….Now the second epistle to the Ephesians reveals that the degradation of the church begins with our leaving the first love toward the Lord (Lee, Witness. Life-Study of Revelation. Anaheim: Living Stream Ministry, 1976, Print).
After  saying this, he points out that all the succeeding degradation in any of the following churches began from losing this first love.  He states that it’s better to lose some of your work for the Lord than to fail in your love for Him.  Those words really spoke to my heart.  Then he shares an account of John Nelson Darby on pages 119-120 that is very touching:
I can never forget a short paragraph concerning John Nelson Darby.  This paragraph reveals that when Darby was very old he was traveling and staying in a hotel for the night.  As he was going to bed, he prayed in a simple way saying, “Lord Jesus, I still love You.”  It is precious for an old saint to say this. John Nelson Darby began to love the Lord during his youth. After more than sixty years, he still loved Him.  We all must daily tell the Lord, 'Lord Jesus, I still love You. I may change in everything else, Lord, but I would never change in loving You.  Rather, I want my love for You to increase all the time.'  I read this paragraph about Darby more than twenty years ago, and I cannot tell you the help it has rendered to me throughout the years”  (page 119). 
 This reading reminded me of something I recently read from a book on the Song of Songs:  Give yourself to love the Lord. No other way is so prevailing, and no other way is so safe, so rich, and so full of enjoyment. Just love Him. Do not care for anything else. Teachings, doctrines, gifts, and power do not mean much. We must continually tell the Lord, 'Lord, keep me in Your love!  Attract me with Yourself!  Keep me all the time in your loving presence!  (Lee, Witness. Life and Building  as Portrayed in the Song of Songs. Anaheim: Living Stream Ministry, 1979, Print)

Other Posts on the Book of  Revelation:
What is the Focus of the Book of Revelation

Other Posts on Men/Women From Church History:

G. H. Pember Why are There Two Trees in Genesis 2 Anyway?
On George Mueller  - From the Life-Study of Philippians - What's the Theme of the Bible?   
On M.E. Barber  - What Does God's Salvation in 1 Thessalonians 1:9-10 Accomplish in New Believers?
On John Newton - God's Love in 1 John 4 Seen in the Life of John Newton
On the Apostle John  - Touching Account From Church History on the Apostle John



Friday, April 17, 2015

Old Fashioned Strawberry Buckle (Made Gluten Free)

For me spring means lots of fresh strawberries to make shortcakes and other yummy desserts. At the berry farm where I pick berries, I picked up this recipe for strawberry buckle.   I didn't know what a buckle was so I looked it up, and  it's a  tender cake baked with fresh berries that  either line the bottom of the pan or are folded into the batter.

 Two of my grandchildren are spending the weekend, and my grandson Ezra was all over it as soon as he saw me pulling out mixing bowls, flour, and sugar.  He loves baking, but I think licking out all the bowls has something to do with it! 

   While the buckle was baking, he kept coming upstairs and asking  me, "Is the strawberry cake done yet?   I really feel helping to cook really gives children ownership! 


Old Fashioned Strawberry Buckle (Made Gluten Free)

1.  Cream butter & sugar - In a mixer put: 
(1)  1/4 cup of softened butter and cream for 2-3 minutes
(2)  Slowly add while beating 1/2 cup of sugar--it should take about 2-3 more minutes.
(3)  Add 2 eggs ONE at a time and beat.
(4)  Add 1 t vanilla extract.

2.  Prepare dry ingredients - In a medium sized mixing bowl put:
(1)  1 1/2 cups of gluten free flour - 1/3 cup of white rice flour, 1/3 cup of sorghum flour, 1/3 cup of tapioca flour, and 1/4 cup of white rice flour and 1/4 cup tapioca flour.
(2)  Stir in 2 t of baking powder.

3. Put 1/2 cup of buttermilk into a measuring cup.
 Substitution:   Make it from 1/2 cup of milk and 1 T of white vinegar. (I didn't have buttermilk today so I made this.)

4.  Prepare strawberries: 
(1) Rinse and prepare strawberries. 
(2)  Chop into small pieces enough for  2 1/2  cups.
(3)  Toss with 1 T of rice flour.

5.  Combine ingredients: 
(1)  Add flour gradually to the creamed sugar mixture alternately with the buttermilk.
(2)  Fold in the strawberries.

6.  Grease a 9" square baking pan and spread the batter into it.

7.  Topping:  Mix together 1/4 cup of white rice flour with 1/4 cup of brown sugar, 1 t of cinnamon and cut in 1/4 cup of firm  butter and cut it it until it resembles coarse crumbs. (Today I didn't put this topping on it.)

8.  Bake at 350 for 40-45 minutes.  Check it with a toothpick.

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)

Cakes:
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--she's a great cook!)
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 grandma)
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)

Decadent & Gluten Free German Chocolate Cake  (From my Come & Dine church cookbook)

Cookies:
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)

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

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) Blueberry Cobbler (My husband's grandma)
Gluten Free Lemony Rhubarb Bars (From my Syre 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   (Modified 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)

Muffins:
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

Sunday, April 5, 2015

What is the Focus of the Book of Revelation?

     Have you ever read the book of Revelation?  Or do you just ignore it because it's symbolism is hard for you to make sense of or does it just seems too much like a sci-fi account to have any relevance?  I have to be honest and admit that when I read Revelation when I was in high school, it sort of freaked me out.
This week I'm visiting my father in Arizona.
    When I was in college, I went to Anaheim to attend Witness Lee's Life-Study of Revelation.  With most spiritual things I've learned that I see things in stages.  Every time I read through a Life-Study, I appreciate something new and different.  So when I started Revelation a few weeks ago what stood out to me was this paragraph on page 5 in message 1:
   


One of the main aspects of this book is that God is recovering His right over the earth to make the whole earth His kingdom (11:15).  When Christ came, He brought in the kingdom of God with Him (Luke 12:2; Matt. 12:28).  This kingdom has been enlarged into the church (Matt. 16:18-20), which will bring in the consummation of the kingdom of God to the whole earth (Lee, Witness. Life-Study of Revelation. Anaheim: Living Stream Ministry, Print 1976). 

   And I know from reading through this book and the footnotes in the Recovery Version of the Bible that it discloses in the last two chapters God's eternal goal .  I'm looking forward to delving into these chapters again!



Saturday, April 4, 2015

South of the Border White Bean Chili


Any kind of chili is good. And this one  made with white beans and chicken is in a class of its own.  I made this chili earlier this week, and it was yummy! 

This recipe is a mix of one from two from my church Come & Dine  cookbook and a recipe from my daughter-in-law's family cookbook.  Two of the recipes called for 4 cans of beans and one for 2, and I decided to make it with 4 cans.  Just so you know that was a lot of beans, and I love beans!  




 
White Bean Chili

1.  Prepare vegetables:
(1)  Chop up 1 onion and 1/2 of a green pepper.
(2)  Mince 4 cloves of garlic.
(3)  Chop up 1/4 cup of cilantro.
(4)  Put 1-2 T of oil into a skillet and saute the onion and green pepper for about 3 minutes and then add the garlic and cilantro and cook for another minute.  Put aside.

2.  Prepare chicken:
(1)    Skin and chop 2 chicken breasts into bite-sized pieces.
(2)    Sprinkle with salt, pepper, and lemon pepper.
(3)    Put 2 T of coconut oil into a large skillet and saute the chicken.   Put aside.

3.  Prepare white bean chili - In a crock pot put:
(1)  2 cups of chicken stock
(2)  1 can of diced tomatoes
(3)  2 cans of white kidney beans
(4)  Cooked chicken and vegetables.
(5) Then add the juice of 1 lime (about 2-3 T), 1 t salt, and  1/2 t black pepper.
(6)  Turn the crock pot on low and let the chili cook for 4-6 hours.
(7)  About half an hour before serving add: 1 t cumin and 1 t lemon pepper. (I added 1 T of chili powder)
(8)  Taste and make any seasoning adjustments.

4.  Prepare condiments for garnishing chili:
(1)  Slice 2-3 green onions
(2)   Chop 1/2 cup of cilantro
(3)  Grate 2 cups of cheese