Seeing the Healing Power of the Cross in Mark 15:16-41

     

Golden Ears in British Columbia

   Everyone is sick.  Maybe not on the outside, but for sure on the inside.  I  was touched to find out in my reading of Chapter 65 of the Life-Study of Mark that all the cases in Mark 15 show us the true condition of all of our hearts.  

    It was amazing to see that actually we're the paralytic, and the deaf man, who apart from the healing work of the cross cannot serve God or hear God's word.  And we're also unable to speak for the Lord or see spiritual things. 

Embedded in this gospel is the classic parable of the sower. I was intrigued when Witness Lee connected on page 550 all these accounts to the Lord's crucifixion:
  

As we have seen, to follow the Lord is to be put into His “pocket.”  But how does the Lord heal the soil that is in His pocket?  He heals the soil by bringing it to the cross and causing it to die out and then bringing it into resurrection” (Lee, Witness. Life-Study of Mark. Anaheim: Living Stream Ministry, 1983, Print).  

When I read this it made me realize that the cross was not just something the Lord did objectively to accomplish our redemption and destroy Satan.  The Lord also brought us there with Him because He knew that through His crucifixion He would make the way to truly heal us.  

Other Posts on the Life Study of Mark:

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

What's the Purpose of Mark's Gospel?
How Does the Kingdom of God Come in Mark 4:1-20, 26?
Explaining the Parable of the Sower to a Chinese Student
How Does the Lord Heal People's Hearts According to Mark 7:24-30?
Seeing the Healing Power of the Cross in Mark 15:16-41

Making Gluten Free Pad Thai With a Thai Student

     When my older son worked as a waiter at an Asian restaurant, he invited us to try out their lunch special of pad Thai and panang curry. I had never had Thai food before and was a little hesitant. It was absolutely delicious, and being the recipe scout that I am, I started looking for some recipes. 

Of all the Thai dishes I've made, Pad Thai is the trickiest, and the chef from my son's work told me that it's hard to duplicate because you have to have a very hot wok to do it right.   

     A few weeks ago I asked a Thai student to come and help me cook it with his girlfriend.   They gave me permission to take some side pictures of them. We used a recipe given to me by another gluten free friend from the test kitchen of Cooks Illustrated.   This student tweaked this recipe according to what he knew it should taste like.

Gluten Free Pad Thai - for 8

1,  Make sauce:  Put 4 T of tamarind paste into 1 1/2 cups of boiling water for about 10 minutes, then push through a mesh strainer to remove the seeds and fibers.  Stir into this tamarind liquid 6 T of gluten free fish sauce, 2 T rice vinegar,  6 T of granulated sugar, and 1 1/2 t of cayenne pepper.  Set aside.

 Note:  The Thai student told me we needed to triple the sauce for the noodles.  I'm going to let you decide if you need to do that when you make it!  Also we used tamarind concentrate and didn't use the boiling water.  I think next time we will add some water to the concentrate and see how that works.  You can decide how you want to make the sauce. 

2.  Prepare the noodles:  Cover 16 oz of dried rick stick noodles about 1/8" wide in hot water for about 40 minutes.  I usually cover the pan with foil and check it every 10 minutes or so to see if the noodles are softening.  If not, I drain out and add a little bit more hot water. (Try to time the noodles being done close to when you need to stir-fry them below.)

3.  Prepare the veggies: 
(1) Mince 6 cloves of garlic
(2)  Chop 6 T of shallot (I've used regular onion)
(3)  Slice 10 green onions--just the green part
(4)  Chop 1/2 cup  cilantro.


4.Cook the eggs:  Beat together 4 large eggs.  Put 1-2 T of peanut oil into a pan and cook them like an omelet.  When they're done, you can cut them with scissors or cut them with a knife into strips.

5.  Cook the shrimp:     Heat 1 T of peanut oil in a wok or large skillet over high heat then add 12+ oz of medium shrimp and sprinkle them with a bit of salt.  Cook until they are done which takes about 3 minutes.

6.  Stir-fry the noodles:
(1)  Take the pan off the burner and add 1-2 tablespoons more of peanut oil; then add the garlic and onion and cook for about 1 1/2 minutes.
(2)  Add the noodles and toss with 2 wooden spoons to combine.
(3)  Pour the sauce over  the noodles and increase the heat to high and cook the noodles tossing constantly until noodles are evenly coated.
(4)  Then scatter 3-4 cups of bean sprouts,  all but 1/4 cup of green onions, shrimp, and 1/4 cup of peanuts into the noodles and cook tossing constantly until noodles are tender about 2 1/2 more minutes.  
(5)  Eat a noodle to make sure it's just right.   If they're not tender, add 2 tablespoons more water to the skillet and continue to cook until tender.

One of the things that you have to watch with making pad Thai is that you cook it fast or the noodles will take up all the sauce and it will start to dry out.

7.  Assembling platter:  Put noodles into a serving bowl or platter and sprinkle with the rest of the green onions, some peanuts, and the cilantro.  Put out a dish of lime wedges so everyone can squeeze a bit over their noodles.  Some squirts of lime juice really enhances the flavor!  

  

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)

Rachel Ray's Thai chicken with Basil & Pineapple   (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)

Two Month Menu Form - Cooking for International Students

     For three years I have been using a menu planning form that I typed up.  For years I wrote down the week's menu on a scrap of paper, but with international students joining our household, I needed to have a more concrete way to keep track of what I was making.  At first I made a one month form that had a column for writing in the meals and another for jotting down particular things I needed to buy that I don't normally keep on hand. 

     If I was making a new recipe like Ginger beef, I would ask the students if it was authentic or not, and what I needed to change.  Many times they gave me a thumbs up.  To my dismay not many of them had ever cooked with their mothers.   Cooking together has been something that I have done with my kids for years, and I've found that teaching Chinese students how to cook has been fun.  

      This past summer I decided to make my menu form go for two months.  One thing I have found that makes this easier for me is when I'm looking up recipes, I only have to find 8 fish recipes, 8 Mexican dishes, etc.  What a load off my menu planning!  Another thing that's nice is I keep these all on a magnet clip and I can flip through and see the last time I made something.   Here's a picture I took of my form.  

Let me know about your meal planning tips!

Click on Comment as and select Anonymous.

Gluten Free Garlic Chicken Stir-Fry

I came across this recipe three years ago for garlic chicken stir fry when I was scouring the Internet during the first few months of being a host family for international students. This recipe is from About Chinese Food's website. 

 Like many Chinese stir-fries, it has a fantastic blend of flavors, and this recipe like many Chinese recipes is easy to to make gluten free. By the way, the stir-fry sauce on this recipe is fantastic! A Chinese friend told me it just needed a bit more rice wine and water.

 Gluten Free Garlic Chicken Stir Fry

1.  Prepare the chicken:  Rinse 1 pound of chicken breasts into bite-sized pieces.  Place in a bowl.  Mix up the marinade ingredients and then pour over the chicken and let it stand in the fridge until needed.   

2.  Make the marinade:  Mix together 1 T tamari, 1 T rice mirin, and 1 tsp. cornstarch. 

3.  Prepare veggies:
(1)  Slice 2 medium carrots on the diagonal.
(2)  Thinly slice 1/2 of a medium onion.
(3)  Slice 1 red pepper on the diagonal.
(4)  Mince 4-6 cloves of garlic and 1 tsp. ginger.
(5)  Slice 3 green onions in 1/2" pieces. 
(6) Cut 1 zucchini into half moons.
(7)  Finely Slice 1 cup of green cabbage. 
(8)  Optional: Add 1 cup pea pods.

4. Make the  stir-fry sauce – in a small bowl put:  1/2 cup of gluten free tamari/soy sauce, 3 T of rice wine, 1 tsp. of Sriracha chili paste, 1 tsp. black pepper, and 1/2 tsp. sesame oil.

5.  Stir-fry the chicken:  Heat wok, add 2 T coconut oil, and stir-fry chicken until it's no longer pink and remove.

6. Stir-fry the veggies:  

(1)  Add 1 T of coconut oil and add garlic, ginger, and green onions and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown.

(2)  Then add the onion, carrots, cabbage, zucchini, and bell pepper and stir-fry for 2 minutes.  Then add 1/4 cup of water and 2 T of rice wine and cover wok for 2 minutes.

(3)  Return chicken to wok, stir sauce ingredients and add to wok. Cook stirring constantly, until mixture is well combined, hot and bubbly and thicken slightly.  Taste and adjust.

(4) Turn off heat and splash with about 1 tsp. of dark sesame oil. Serve over rice.

  NOTE:  To make my vegetables crisp-tender I often set my kitchen timer so I don't overdo them! 

Blog update 3/21/12:  I made this stir fry tonight and the students and some guests have given their comments.

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.

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)
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)

TOFU RECIPES:
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)
Fantastic Mahi & Vegetable Stir Fry  (Modification of Internet recipe)
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)
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 from my friend Judi)

My Family's Favorite Gingerbread Cookies (Now Made Gluten Free!)

   Making gingerbread cookies is a family tradition.  Each winter break my kids loved the routine of making these cookies.  Of course, decorating them was their favorite part!  

     This year I asked the international students if they would like to help make gingerbread cookies.  Their joy in this new experience was fun to watch. They  gave me permission to include their pictures in this blog.  

 The recipe is from the Heritage School cookbook where I worked for 3 1/2 years teaching business education classes. 

Gluten Free Gingerbread Cookies

1.  Combine dry ingredients  in a large mixing bowl: 
(1)  Whisk together  3 cups of gluten free flour--1/2 cup brown rice flour, 1/2 cup tapioca flour, 1 cup sorghum flour, and 1 cup white rice flour.
(2)  Stir in leavening and spices:  2 tsp. cinnamon, 1/2 tsp. cloves, 1 1/2 tsp. ginger, 1 tsp. pumpkin pie spice, 1/4 tsp. salt, 2 tsp. baking soda.

2.  Cream butter and sugar - in your mixer put:  
(1) 1/2 cup butter for about 2 minutes. (The recipe calls for 1 cup of butter but I like to use 1/2 cup applesauce for some butter.)

(2)  Then slowly add  1 cup brown sugar.

(3) Then add 1/2 cup applesauce, 1 egg, 2 T molasses, and 4 tsp. of fresh grated orange peel and beat 1-2 minutes.
Note:  And no putting in  applesauce doesn't causes them to come out strange. I normally halve the butter to help my husband's cholesterol.  It's really up to you.

3.  Combine dry ingredients with creamed mixture:
(1)  Slowly add the dry ingredients to the butter mixture and beat on low just until combined.
(2) Put the dough in the refrigerator for 1+ hour. 

4.  Roll out cookies:  Sprinkle rice flour on the breadboard and rolling pin.  Roll out to the thickness you like.  Add any extra flour if the dough sticks too much.  Cut out shapes.

6.  Bake at 350-375 (depending on your oven--mine runs hot) for 8 minutes.  Check, take them out and let them finish on the pan 3-4 minutes. This cookie should be a bit firm to the touch when done.

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)

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 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   (Modified 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)

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)
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)
Janah's Oatmeal Cookies with a GF Spin  (My daughter's recipe)
Homemade Gluten Free Butter Cookies   (From My Heritage School Cookbook)
An Old Fashioned Favorite Made GF - Hermit Cookies- Hermit Cookies  (From my daughter-in-law's family reunion cookbook)
A New Twist on Holiday Peppermint Cookies (You can make them Gluten Free) - (From my daughter-in-law's family reunion cookbook)
Who Wouldn't Love a Cookie that Tastes Like a Brownie? GF Cocoa White Chocolate Chip Cookies - (From my daughter-in-laws family reunion cookbook)

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)

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)