2024 Daniel Fast - Flipbook - Page 40
Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until
coated on a roasting pan. Spread the vegetables out into a single layer, leaving a space for the corn on
the cob. Place the corn on the cob, husk still on, in the empty space. Put the pan on a middle rack in the
oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven
and cook for another 30 minutes, or until potatoes are tender. While vegetables continue to cook,
remove the husk from the corn and slice off the kernels. When the potatoes are tender enough to be
pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh
dill and green onion to garnish.
Sample Dinners
Herb-Roasted Idaho Potato Fries
1 pound small baking potatoes, 2 tsp extra-virgin olive oil, 1/2 tsp dried thyme, 1/2 tsp dried
rosemary, 1/4 tsp salt.
Preheat the oven to 425°F. Coat a heavy baking sheet with cooking spray. Cut each potato in
half crosswise. Place the halves cut-side down on the cutting board and cut each into 4 wedges.
Place the potatoes in a mound on the prepared baking sheet. In a cup, mix the oil, thyme,
rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the
potatoes out on the sheet. Bake, stirring 2 or 3 times, until tender and lightly browned, about 35
minutes. Serve hot.
Minestrone Soup
8 cups vegetable stock, 1 1/2 cups of garbanzo beans, 2 cups red kidney beans, 1/2 cups carrots,
3 medium tomatoes (or 1-14 oz can of unsweetened, unsalted Italian tomatoes), 1/2 cup fresh
parsley, Sea salt, 1 cup cabbage, 1/4 tsp. oregano, 3/4 tsp. basil, 1/4 tsp. thyme, 1/2 cup celery,
1/2 cup onion, 1 clove garlic, 1 pkg. spinach noodles cooked.
Soak garbanzo and kidney beans overnight, drain and rinse. Peel and dice tomatoes.
Cook and drain kidney and garbanzo beans as per directions on pkg. Mince garlic and parsley.
Chop carrots, onion, celery, cabbage, and garlic and sauté in water or soup stock over medium
heat 5-7 min. Stir in cooked and drained kidney beans, garbanzo beans, diced tomatoes, and
minced herbs. Bring to a simmer, then turn the heat down and simmer 10 min. Stir in cabbage and
parsley with lid partially on for about 15 min. or until cabbage is tender. Add more soup stock or
tomatoes as needed. Serve over noodles.
Rice-stuffed tomatoes
6 large tomatoes, 1/2 cup raisins, 2 Tbsp. chopped green pepper, 2 Tbsp. green onions, 2 cups
cooked brown rice, 2 Tbsp. parsley - Dressing: 1/4 cup olive oil, 1 Tbsp. ketchup (with no added
sugar), 1 tsp. chili powder (optional), 2 Tbsp. lemon juice, 1/2 tsp. dry mustard – optional, 1 tsp.
curry powder
Remove the stem and cut a thin slice from the top of each tomato. Chop the edible portion
of the tomato top and set it aside. Scoop the pulp and seeds from the tomato and invert the
tomatoes to drain. In a bowl combine chopped tomato, rice, raisins, green pepper, onion, and
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