Gluten Free & God Seeking

Friday, September 30, 2011

My Gardening Adventures Without Pesticides

      Finally I got my garden!  It took 11 years, but I finally got it for my mother's day present this year!  For years I've been gardening in containers.  That works for tomatoes, peppers, and herbs, but I really wanted some peas, beans, beets, cucumbers, and onions.  Like almost everything I do, it connects to memories in either growing up in California or my grandparent's farm in Pennsylvania.  

    Helping in my grandmother's garden was a chore I didn't always like especially on a humid summer day. I really treasure the memories I have though of sitting on the porch with her shelling peas or snapping beans so she could can them.   


      Anyway when I planted my garden in May, my son and his wife and two of our international students helped plant the vegetables.  I put a border of marigolds around it because I have read and heard that this helps keeps some bugs away.  

    This summer I've been watching almost in horror as my tomatoes grew taller and taller.  I've never seen tomato bushes get almost 5' before!  I never fertilized them,  all I've done is  throw my dishwater on them or  water them  with the hose.  In the picture below you can see them climbing up the fence. Here's a picture of my 5 year old granddaughter checking it out; she likes to munch on the  spinach and the radishes. 

   During the past few weeks I've been harvesting a lot of the vegetables from my garden, and I've been taking pictures of what I've picked.  The first thing I noticed were some cucumbers growing into the burlap fence my husband put up to keep the rabbits out.  As you can see they're pretty hefty.   I've been checking my carrots periodically, too.  They got planted kind of close together, so they didn't really grow that big.  Boy are they sweet tasting not like the cardboard tasting ones you get in the store sometimes. 


    
In the last few weeks I've been picking my tomatoes.  I've put some of them into salad.  We have had a pretty short summer so a lot of the tomatoes are still green.  I zoomed in to get a few of the red ones that were in the middle of the garden.   


For someone who didn't have that much time to fuss over the garden, it grew a lot of vegetables! 

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Wednesday, September 28, 2011

Fantastic Thai Green Chicken Curry

    This is one of the first curries my older son taught me how to make. We followed a basic structure of a recipe and then adjusted it according to what he learned from the Thai restaurant he worked at.  This curry is a great way to eat more green vegetables! It is so delicious!

    Green Chicken Curry  

1.  Chicken prep:  Rinse off 2 or more chicken breasts (depending on how much you like) and cut into bite-size pieces.

2.  Veggie prep:  
(1)  Cut up 1 zucchini into half moons.
(2)  Slice 1 green pepper into thin strips.
(3)  Slice 1 onion into thin slices. 
(4)  Thaw 1 1/2 cups of green beans and 1 1/2 cups of frozen peas.



3.  Spices:  In a pinch bowl put 1 tsp. salt, 4 tsp. sugar, and 2 T fish sauce and stir together.

4.  Make curry
(1)   In a wok or large electric skillet put 1 T of oil and when it is warm, put in 3 1/2 - 4 T of green curry paste (or to taste).  Cook it on medium-low for 30 seconds or so until it is fragrant.  Be careful it doesn't burn!  If it's starting to get too hot, gradually start adding the coconut milk.  The spicy smell will probably make your start coughing! 


(2)  Add 1/2 can of coconut milk and put in the chicken to cook.  This allows the curry to penetrate the chicken. When the chicken is cooked, turn up the heat a bit and add the rest of that can of coconut milk and another. This probably takes 2-3 minutes. 



(3)  Then add the spices and vegetables beginning with the ones that take the longest to cook and simmer for about 8-10 minutes. 


(4)  Then stir together 2-3 T of cornstarch into about 4 T of water and add to the curry.  Also add about 10 fresh torn basil leaves.  Adjust any seasonings--add more curry paste or 1 tsp. more sugar if it's too salty.  


This recipe serves 8 people.  Serve up in shallow bowls with jasmine or short grained white or brown rice.

Blog update 3/16/12:  I made this curry again for the Friday night Bible study.  I used 4 1/2 T of green curry paste. Some students gave me their comments on it.

Check out some of the other curries on this blog!

Tasty Thai Red Curry   (Modified  recipe from back of curry paste & Thai recipe)
Fantastic Thai Green Curry (Modified a recipe from back of curry paste & Thai recipe)
Rose's Authentic Chinese Yellow Curry  (From a Taiwanese friend who brought this to dinner)
Thai Salmon & Vegetables in Green Curry  ( Modified recipe from Internet search)
Massaman Chicken Curry with Yams & Pineapple (Modified  recipe from back of curry paste & Thai recipe)
Spectacular Chicken Panang Curry (Modified  recipe from back of curry paste &  recipe)
Amazing Vegetable Panang Curry (Modified recipe from back of curry paste & Thai recipe)
Gluten Free Thai Chicken & Pumpkin Curry  (From Internet search)

Other Thai Recipes on This Blog 

Making Gluten Free Pad Thai With a Thai Student (A combination of recipes & student's know how!)
Gluten Free Thai Basil Beef    (From Internet search)
How to Make Your Own Thai Fresh Rolls   (From Internet search)

Monday, September 26, 2011

Fall Quarter Bible Study - Sharing the Gospel with the Tract The Mystery of Human Life

     At our first dinner with college students a student got saved through reading together The Mystery of Human Life!  I started off the quarter by making some  green curry, another favorite Thai recipe that I will share in my next blog!   Only three of us made it from the community, and there were six college students.  One of the students brought a friend that we had met for the first time on Monday. After dinner my husband asked her if she was a believer.  She said no, but she was curious.  

    I told her I knew exactly what to get—I came back with a stack of booklets called The Mystery of Human Life.  My husband Mike and I first used this booklet to share the Lord with people in the late ‘80s.  We have used it several times in sharing the gospel with people.  It is so clear in its presentation, and the supporting verses just open people’s hearts to the truth in God’s word concerning salvation.

When we had finished reading, Mike told her some of his own realizations when he was a senior in high school.  He had 3 questions
                Why am I alive?
                What is the meaning of my life? 
                Why do I feel so empty? 
  • Illustration #1 - Man is like a cup:  My teacup was sitting on the table, and he used that to further illustrate the verses in Romans 9:23-24 we had read that say that man is a vessel.  He told her just like this cup is a vessel, so are we.  We try this and that to satisfy us. I interjected maybe you try skydiving because scuba diving didn’t satisfy you. 
  • Illustration #2 - Man is like a glove: Then he asked me to get a glove.  This is a classic illustration, which is also given in this booklet.  He lifted up the limp glove and told her if it doesn’t contain the hand, this glove is meaningless; it hasn’t fulfilled its purpose.  Then he put the glove on his hand, and said when you open your heart to the Lord, He comes inside of you. I just love watching this illustration!  It’s such a powerful, yet simple picture of what God desires.  God made us so that He can enter into our human spirit and fill it with His life!
When Mike told her that a Christian is simply a person who has God's life in them, her friend who had been saved earlier this year, remarked, "Very simple."  And we all agreed that it is simple for people to receive the Lord. God undoubtedly had wonderfully prepared her heart because she told us that she wanted to pray.  We went through the prayer again, and we were all so happy for her. Afterwards I felt full of awe at what God had done. 

Wednesday, September 21, 2011

The Best Things in Life are Free! -BIble for America Distribution at WWU

     How many times have you heard the best things in life are free?  Usually people first think of things like air, water, and nature.  I heard that this is the reason Bibles for America distributes their study Bibles for free.  

On Monday seven community volunteers for Bibles for America worked at our university’s Info Fair which is part of fall orientation.  First we came together to pray--asking for open hearts and no rain.   Here is a picture of what the Info Fair looked like on Tuesday, September 20. 
     My first responsibility was to man the table and talk to students about the Bible they were getting.  Many of them asked me about why it's called the Recovery Version of the New Testament.  I told them that during the Dark Ages the Bible was locked up and that beginning with Martin Luther who saw that justification was by faith, the truths in the Bible began to be recovered, and that’s why it’s called that.  The footnotes crystallize the truth that all the great men and women of God have seen since then.  I tell some of them that I’ve had mine for over 20 years, and it’s my favorite because of the footnotes.  

      After about 45 minutes, we switched jobs.  I have realized over the years that when you stand in a square with thousands of students walking by you, and ask if they want a free study Bible, you have to have skin like an alligator.  You can’t care if they say no.  I normally just smile and say okay and wait until someone else walks close to the table.  

        I like to show students the outline that ran through each book, and tell them that there were over 9,000 footnotes, and over 13,000 cross references.  Sometimes I show students that some of the footnotes are really long! 

    Some of the students I spoke with also had some great study Bibles, and then I encouraged them to get this one and compare it with what they had.  Most of them thought that was a good idea. I hope you'll take advantage of their free New Testament study Bible offer!

List of Posts on Handing out Bibles & Gospel Tracts
 
Why Do I Volunteer For Bibles for America?
Adventures in Handing out Gospel Tracts - Part 1 of 1

Adventures in Handing out Gospel Tracts - Part 2 of 2
Volunteering for Bibles for America - Part 2 of 2
Volunteering for Bibles for America - Part 1 of 2
My 2013 Bibles For America Volunteer Experience - Handing Out Tracts
The Best Things in Life are Free!


 

Monday, September 19, 2011

Rose's Chinese Yellow Curry with Chicken & Vegetables

      Curries. You either like them or you don't. For years I wouldn't eat curry because I had one years ago that turned me off to them. Obviously it was overkill on the Indian curry.  Then my son worked for a Thai restaurant and introduced me to curries, and I was like where have they been all my life?  

  My friend Rose brought the recipe below to a student  dinner and Bible study one time. It was so delicious, of course, I had to ask her for the recipe.  The Thai  make a yellow curry paste, and if you want to switch them out, you can easily do that, but the flavors will be a little different.       


Rose's Chinese Yellow Curry with Chicken & Vegetables

1.  Prepare the chicken:  Rinse and cut up 2 chicken breasts (or more if you like more meat) into 1" pieces. Put in fridge until ready to use.


2.  Boil potatoes & carrots:  
(1)  Scrub up 2 medium potatoes and 2 carrots. 
(2)  Cut up the potatoes into cubes or wedges.
(3)  Cut up the carrots on the diagonal
(4) Cook until almost done, about 15 minutes.


3.  Prepare other vegetables:  
(1)  Cut 1 onion into thin slices and put in a bowl.
(2)  Mince 4 cloves of garlic and mince a 2" piece of ginger and put in separate pinch bowls. 
(3)  Chop up 1 medium tomato into wedges to add at the very end. Adds some great color!
 Optional vegetables you can add:  Rose told me you can also add yellow squash, zucchini, or green/red pepper to add different flavors to the sauce.


4.  Mix spices in a pinch bowl:  Mix together 2-3 T Indian curry (I like it with 3+ T!), 1 1/2- 2 tsp. Sriracha, 3 tsp. salt, and 1 1/2 tsp. black pepper.  

5.  In a wok or large skillet - BE CAREFUL NOT TO LET THE CURRY BOIL!:  
(1)  Warm up the wok and then add 2 T of oil and then saute the onion, garlic, and ginger.    
(2)  Add the spices and stir to mix in. Add the chicken pieces and stir-fry for about 2 minutes on medium-high heat.  


(3)  Then add 1/2 can of coconut milk, and cook until the chicken is done.   
(4)  Add the cooked potatoes and carrots and let them simmer about 5-10 minutes.
(5)  Taste it and adjust any seasonings--more curry?  more chili sauce?  more salt? more pepper?
(6)   Add the tomato wedges and stir gently.  

Serve with rice.  You can also top this curry with some peanuts.


Check out some of the other curries on this blog!

Tasty Thai Red Curry   (Modified  recipe from back of curry paste & Thai recipe)
Fantastic Thai Green Curry (Modified a recipe from back of curry paste & Thai recipe)
Rose's Authentic Chinese Yellow Curry  (From a Taiwanese friend who brought this to dinner)
Thai Salmon & Vegetables in Green Curry  ( Modified recipe from Internet search)
Massaman Chicken Curry with Yams & Pineapple (Modified  recipe from back of curry paste & Thai recipe)
Spectacular Chicken Panang Curry (Modified  recipe from back of curry paste &  recipe)
Amazing Vegetable Panang Curry (Modified recipe from back of curry paste & Thai recipe)
Gluten Free Thai Chicken & Pumpkin Curry  (From Internet search)

Other Thai Recipes on This Blog 

Making Gluten Free Pad Thai With a Thai Student (A combination of recipes & student's know how!)
Gluten Free Thai Basil Beef    (From Internet search)
How to Make Your Own Thai Fresh Rolls   (From Internet search)
Gai Pad Prik (Chicken with Peppers) in a Peanut Sauce  (From Internet search)
A Great Thai Soup - Gluten Free & Vegetarian Tom Yum Soup  (Modified from Internet search)
Delicious Gluten Free Thai Wraps  (From Internet search)



Other Chinese recipes on this blog:

BEEF RECIPES:
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)

CHICKEN RECIPES:
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)

TOFU RECIPES:

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

FISH RECIPES:
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)

NOODLES & RICE:

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)

SOUP RECIPES:
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)


SALAD RECIPES
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 fro


Friday, September 16, 2011

What Lesson Did Peter Learn on the Mount of Transfiguration in Matthew 17:1-13?

      Did you hear the Lord speak to you today?  After reading Chapter 49 of the Life-Study of Matthew on the Lord’s transfiguration, the words that have been echoing in my heart are “hear Him.”     When I read this last week, I was in the middle of preparing to leave town for the weekend to attend my granddaughter’s three-year-old birthday and having student boarders move in and out. I knew I wasn’t really focusing in my morning time with the Lord. I was reading the Bible and praying, but I hadn’t really heard the Lord. Have you ever done that?  I was in autopilot, and I'm sure if you're honest you've been there before, too.

      This morning I looked up this verse again: Matthew 17:5  While he was still speaking, behold, a bright cloud overshadowed them, and behold, a voice out of the cloud, saying, This is My Son, the Beloved, in whom I delight, Hear Him!  So this made me think of Mary sitting at the Lord’s feet, and if you don’t take time to sit at His feet then how do you know what God’s desire really is?  

    And then when I read the next chapter on how Peter got stumped by the temple tax, I saw for the first time the connection between these two sections of the word.  In chapter 50  Witness Lee brought it together on pages 497-598 like this:  
"He also says that it’s one thing to get the revelation of who Christ is (Matthew 16:16) and another thing to apply it...If he had still remembered what had taken place on the mountain, he would have referred the question to Christ to hear what He would say.  But instead of listening to Christ, he gave his own answer” (Lee, Witness. Life-Study of Matthew. Anaheim: Living Stream Ministry, 1977, Print).

      And in the account of paying the temple tax in Matthew 17:24-27, Peter failed; and as brother Lee relates Peter forgot a lot of stuff like  the revelation, the vision, and God’s own speaking to him!  That encouraged me because often I'm like Peter.  But the Lord is kind and patient and gave Peter an errand to go fish for the coin to pay the tax for both of them.  Don't you think Peter probably listened a little more carefully the next time the Lord spoke?  I know I would!  Lord, help me to hear You!!



Other blogs on the Life Study of Matthew:

You can listen to excerpts from the Life Study of Matthew along with excellent commentary by tuning into the Life Study of the Bible with Witness Lee.    

Do You Skip the Genealogy in Matthew?
What is the Focus of the Gospel of Matthew?
What is the Sermon on the Mount Really About? (Part 1)
What is the Sermon on the Mount Really About?  (Part 2)
Why is the Crucial Significance of Lord's Prayer in Matthew 6:9-13?
How Does Jesus Calm the Stormy Sea in Matthew 8:23-27?
How Does the Great Physician Heal our Hearts in Matthew 9:12?
Have You Seen the Battle Between the Two Kingdoms in Matthew 12:26-28?
What is the Connection Between the Kingdom & the Parable of the Sower in Matthew 13:3-23?
What is the Significance of the Parables on the Treasure & the Pearl of Great Value in Matthew 13:44-46?
What is Walking By Faith All About in Matthew 14:22-33?
What Lesson Did Peter Learn on the Mount of Transfiguration in Matthew 17:1-13?
How Does Matthew 18 and 19 Relate to the Kingdom?
What Does Peter's Denial of the Lord Teach us in Matthew 26:69-75?

Tuesday, September 13, 2011

Fast & Easy Gluten Free Vietnamese Vermicelli Salad Bowls

      Have you ever tried Vietnamese food?  Okay, besides pho.  Last summer my daughter Michelle and I made Vietnamese vermicelli salad bowls.  They were delicious—just like in the restaurant!  We got this recipe off the Food Network and tweaked a few things.  

   A lot of times when I’m checking out a recipe, I’ll look at about three or four of them and then make changes.  I made this recipe again in August.  This is definitely one of my favorite gluten-free summer dinners!  









Vietnamese Vermicelli Salad Bowls– for 6 

1.         Make chicken Marinade:  In a small glass bowl mix:  1 T lemongrass powder, 1 tsp. garlic, 1/4 tsp. pepper, 1 tsp.  sugar,  1 T fish sauce, and 1 tsp. all-seasoning powder.

2.         Marinade chicken:  Cut 2 chicken breasts into thin strips. Mix the marinade and let the chicken sit for up to 24 hrs.

3.  Prepare noodles:  Boil or soak 8 oz of vermicelli noodles.  I've done it both ways.  Drain and set aside.
     
4.   Prepare condiment platter:  
(1)  Cut 1 carrot into strips. 
(2)  Slice an  English cucumber into strips. 
(3)  Chop up 1 cup of cilantro.
(4)  Slice 4 green onions
(5)  Tear up 8-10 basil leaves. 
(6)  Chop up a bowl of peanuts for sprinkling on top.


5.  Make the dressing (this is called Nuoc Cham):  Combine 1/4 cup of sugar with 1/2 cup of warm water and stir until combined.  Add to this 1/4 cup of white vinegar, 1/2 of a lime that is juiced, 3 cloves of minced garlic, 2 T of fish sauce, and 1 tsp. red chili peppers.  Stir and allow to sit about 30 minutes.



6.   Prepare lettuce:  Wash enough green leaf and/or romaine lettuce for each bowl.    


7.  Grill chicken:  Grill on medium-high heat until done.  On this day I simply stir fried the chicken in my cast iron pan, and it came out great!


8.  Assemble the salads:  
(1)  In everyone's bowl arrange lettuce and noodles. The recipe calls for putting the noodles on the bottom, but I like to put them on the top of the lettuce.  
(2)  Pass the condiment platter and let everyone take what they like. 
(3)  I usually divide the chicken and put it in little individual glass bowls for everyone to put on top.  Pass the dressing.      

The dressing is what makes this salad so amazingly delicious!  It's a great way to eat a lot of vegetables, too!    


List of Other Salads on this Blog:

Greens/cabbage:
Make it Yourself Thai Peanut Dressing for Mandarin Salad  (My friend Judi's recipe)
KFC Copycat Cole Slaw   (A friend shared this with me)
Belizean Coleslaw    (From Internet search)
Antioxidant Rich Kale Super Salad  (A copycat from a deli, dressing from Syre School Cookbook)

Main Dish Salads
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)
Pasta & Quinoa:
Tasty Gluten Free Pasta Salad  (Something I picked up over 20 years ago!)
Vietnamese Vermicelli Salad Bowls   (From an Internet search)
Michelle's Greek Quinoa Salad   (My foodie daughter's own delicious creation!)
 Another Great Salad with Quinoa - Janah's  Original Quinoa, Cranberry & Feta Salad  (a recipe my daughter came up with)

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)
Dot's Easy Bean Salad  (Recipe from an  83 yr old friend of my father's)
A Great Summer Side - Broccoli Salad  (From my Come & Dine cookbook)

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