Staying Warm???

Man, it's getting colder outside and it makes you want to go NOWHERE real soon...

I decided to try a new recipe tonight that I had been wanting to make for awhile - Coconut Red Lentil Soup.  After a wonderful day with my roommate, dinner needed to be prepared and there was no way I was going out to the store.  Between the two of us we had all of the ingredients for a lovely at-home meal.

COCONUT RED LENTIL SOUP ~ 

INGREDIENTS: 

1 cup yellow split peas
1 cup red lentils
7 cups of water or vegetable stock
1 medium carrot, cut into 1/2 inch dices
2 tbsp fresh peeled and mined ginger
3 tbsp curry powder
1 tbsp cinnamon
2 tbsp butter
8 green onions or scallions, thinly sliced
1/3 cup of golden raisins
1 6-ounce can tomato paste
1 14-ounce can coconut milk
2 tsp fine grain sea salt

cooked brown rice (optional)

Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add 3/4 of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk, cinnamon, and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.
I've been enjoying big ladles of this soup over ~1/2 cup of brown rice. Sprinkle each bowl generously with the remaining green onions.
Serves 6.
Prep time: 10 min - Cook time: 35 min

I promise you will enjoy it!!

~ Knife Out 


Word of Encouragement: The reason we are all being disciplined is that we will know God is real.  Isaiah 45:22 "Only in the Lord shall one say, I have righteousness (salvation and victory) and strength [to achieve]."  Look to Him today.  We are over halfway through our fast and the most difficult time is right before the end or the completion of the fast.  Let's stay focused on the prayer points that we have chosen to lift up before God during this time.  There are many distractions that will come your way to try and throw you off track and get you to a place of not finishing strong.  They may come with an obsession about a particular issue that you have been praying for or it may manifest itself in a relationship, but  continue to look to God for your strength and the victory to finish STRONG.   These issues are futile compared to the glory that is to come.  Walk in love and walk in faith that God will bring to pass the very thing that you are believing for.  

Knife-Out Options....

A very good friend of mine will be visiting next weekend.  She too is on the fast and we had to come up with a "fast-friendly restaurant for the festivities.  Much to our enjoyment we were able to narrow our search down to two (2) lovely little restaurants in the city (there are more but these had really great menus). 

http://www.blossomnyc.com/ - Has everything you need to survive a night out with some friends.  There menu is eclectic, serving everything from a Black eyed pea cake to sweet potato rolls as appetizers to Pistachio and Pepper Dusted Tofu and their very own Vegan Lasagna for a main course.  There are plenty of menu options for every palette. 

Our second choice was Gobo Restaurant - http://www.goborestaurant.com/west/index.htm.  Their dinner menu consists of small plates (marinated tofu with pickled shredded papaya or  crispy spinach & soy cheese wontons) to large plates (organic king oyster mushroom in sizzling basil black bean sauce or butternut squash risotto with toasted almonds).   There are plenty of side dish options to choose from as well.  This is a perfect place for larger parties to order and share menu items or if you just want a small bite to satisfy your tummy.  Either way, you'll enjoy!!!

~Knife Out

P.S. Remember to let me know when you try any good restaurant that you think people would love to hear about for the fast.

P.S.S. 
Psalm 31:24 AMP

• Be strong and let your heart take courage, all you who wait for and hope for and expect the Lord!

I never want to leave with a bit of inspiration as to why or what we are accomplishing during the fast.

I want to share with you some notes from our Pastor's website (Pastor Creflo Dollar):


Summary:
Fasting should not be viewed merely as a religious act, but as an important time to draw closer to God and His Word. True fasting destroys yokes and bondages. It brings Believers closer to the Father. Our lives should never be the same after a fast.

---

1. Why is fasting so important?
1. We fast to renew our minds.
2. Fasting helps to bring a wrong mindset under subjection to God’s Word.
3. The weapons of our warfare are not carnal, but mighty through God to the pulling down of strongholds (2 Corinthians 10:3-5).
1. Strongholds are constructed thoughts, images, and knowledge that our minds hold on to.
2. When the stronghold is negative, it can produce addictions and bad habits.
3. The enemy wants to bombard us with the wrong knowledge in order to crowd out the information we receive from God.
2. Not all strongholds are negative.
1. God desires our minds to construct strongholds that are built upon His Word.
1. He did not intend for us to hold strongly to information that contradicts His Word.
2. What would happen in our lives if we saturated our minds with God’s knowledge?
3. If you have a wrong mindset, it will resist God’s Word.
4. Many times, it is a challenge for the right information to remain in our minds because our wrong mindsets fight the right information.
5. Holiness is being of one mind with God.
3. Be renewed in the spiritof your mind (Ephesians 4:22-24).
1. If we do not renew our minds, we will not progress as Christians.
1. The spirit of the mind is a deeper level of the thought process; we refer to it as the subconscious.
2. When we renew our minds diligently and consistently with the Word, we allow our subconscious to be engaged in a positive way.
3. Although learning is a part of renewing our minds, we must set our minds to act on the Word we have learned.
4. God forbade Adam and Eve to eat from the tree of the knowledge of good and evil (Genesis 2:16-17).
   1. The emphasis in this scripture is on knowledge. God shared with them all the knowledge they needed.
      1. They were supposed to hold strong to the knowledge of God.
      2. God never intended for us to get our knowledge from any other source.
      3. When Adam and Eve decided to get their knowledge from another source, they chose to separate from God.

Scripture References:

• 2 Corinthians 10:3-5
• Ephesians 4:22-24
• Genesis 2:16, 17

A staple....

We've all used it and we all need it during this time of fasting - VEGETABLE BROTH!!!!  Using it in a soup or using it as a base for cooking, many of us have run into a recipe that requires it.  Why not make your own?  It's easy, it's delicious, and you can control the salt content and flavor that goes into one of your most used ingredients in your kitchen.  Now, there are many recipes out there but today's recipe is compliments of wholefoodsmarket.com:

Homemade Vegetable Broth 

 

Makes 8 cups

Easy to make with vegetables you already have on hand, this flavorful broth will enhance your favorite vegetarian soups and stews.

Ingredients

2 medium yellow onions, sliced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
3 cloves garlic, each cut in half
1 medium potato, cut into 1-inch chunks
3 bay leaves
2 teaspoons whole black peppercorns
4 sprigs parsley
16 cups water

Method

Place all ingredients in a large pot. Bring to a boil over high heat. Reduce to a simmer and cook 2 hours, then strain and discard solids. Strain once more through a fine mesh sieve. Cool and refrigerate for up to 3 days (or freeze it) . Stir before using if broth separates.

Enjoy!

~ Knife Out

From an article by Bill Winston -

During this time of fasting, concentrate on the Word of God.  The Word is so powerful that it can penetrate any obstacle, any circumstance, or any problem in life.  It is more powerful than a two-edged sword.  It can separate the spirit from the soul.  It can slice into the thoughts and intents of the heart. 

Hebrews 4:12-14 AMP  "For the Word that God speaks is alive and full of power [making it active, operative, energizing, and effective]; it is sharper than any two-edged sword, penetrating to the dividing line of the breath of life (soul) and [the immortal] spirit, and of joints and marrow [of the deepest parts of our nature], exposing and sifting and analyzing and judging the very thoughts and purposes of the heart.13  And not a creature exists that is concealed from His sight, but all things are open and exposed, naked and defenseless to the eyes of Him with Whom we have to do.14  Inasmuch then as we have a great High Priest Who has [already] ascended and passed through the heavens, Jesus the Son of God, let us hold fast our confession [of faith in Him]. "

Confess the Word today over your life, over that circumstance.  Take it to God in prayer and see God begin to move in your life today.  Trust Him. 

One pot wonder....

Soups, easy to make and easy to taste.  Today's recipe is inspired by last night's snowstorm.  I wanted something easy to make, yet comforting and without too many ingredients (I was thinking about the walk home from the store).  Before I share today's recipe I wanted to throw in a piece of an article that a friend shared with me: Fasting has a spiritual purpose, and that purpose is to get your flesh out of the way so that the Spirit of God can move in your life. When a person makes a determination to fast, they are making a determination to remove the obstacles in their life to total submission to the will of God. 
-Bill Winston

Porcini Mushroom Soup

2 ounces of dried porcini mushrooms
1/3 cup extra virgin olive oil
3 shallots, chopped
1 tablespoon fresh rosemary, finely chopped
1 1/2 pounds small new potatoes, cut into 1/3-inch pieces
3 large cloves garlic, finely chopped
4 cups water
1 1/2 - 2 teaspoons salt

Soak the porcini mushrooms in 2 cups of hot water for about 15 minutes, or until they are soft. Set aside.
Heat a splash of the olive oil in a large thick-bottomed pot, saute the shallots for a couple of minutes, then stir in the rosemary and potatoes. Add the remaining olive oil and cook for about 3 minutes. Stir in the garlic, the porcini along with the soaking liquid, the 4 cups of water, and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender. Taste. If the broth is too intense, you may want to add more water a bit at a time. And take care to get the salt right as well, it's important in a simple soup like this.
Serve as is or topped with any number of the ingredients I listed up above.

Enjoy!!

~Knife Out

Only if you have some time...

Fasting.  I love it.  It allows for experimental menus for your household.  Today's recipe is only for the those that want to spend the time in the kitchen BUT once it is made you will love the results of nice, warm, home-cooked meal.  Todays' recipe is courtesy of: www.101cookbooks.com/vegan_recipes

Coconut Red Lentil Soup

1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped

cooked brown rice or farro, for serving (optional)

Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.

Sprinkle each bowl generously with cilantro and the remaining green onions.

Enjoy!!


~ Knife Out

Mark 4:34 He did not tell them anything without a parable; but privately to His disciples (those who were peculiarly His own) He explained everything [fully].  
**I encourage you to increase the time that you spend with God over the next few weeks.  During our private time with God explains to us things to us as we are able to understand them.  Now is the time to truly examine yourself (your soul).  We can only be used by God after we allow Him to show us the deep, hidden areas of our own character.  The greatest curse in our spiritual life is pride.  Whenever there is any element of pride or conceit remaining, Jesus can't teach us anything.  He will allow us to experience heartbreak or the disappointment we feel when our intellectual pride is wounded.  How many of us have learned to look inwardly with courage? (My Utmost for His Highest by Oswald Chambers)

Time-Out....

Whoo...I don't know about you but I am enjoying this fast.  I have been very creative with my meals.  Tonight I will take a break and order from one of my favorite restaurants - CHAI.

A lovely, quaint restaurant on the corner of 55th and 8th Ave, Chai offers up wonderful vegetarian options to try.  One of my favorites -  Chai's Sauteed Vegetarian Duck with Chili & Basil.   It is a delicious and nutritious option for a night out on the town. 


For more menu options visit their website at http://www.chai-restaurants.com/

Enjoy!
~ Knife Out 

 

Eatification....

The Tiff-onary (wink, wink) defines Eat·i·fi·ca·tion as - the process of moral improvement or guidance by abstaining entirely from or limiting food.  As we abstain from eating those things that we love and desire (or maybe it's some-thing that you are giving up during the fast), let's also remind ourselves of the challenge to increase our time that we spend in the Word, in prayer, or in praise/thanksgiving.  Let's do something out of the ordinary for God during this time.  He would do it for you... 

So, a dear friend and sister of mine bought some tofu and was not sure what to do with it.  I'm going throw a few suggestions her (and your) way this week to tidy up your palette and get you excited about eating tofu.  (It is an excellent source of protein and very low in calories.) 

Today's recipe is provided by www.vegan-food.net 

Tofu Potato Patties

INGREDIENTS

• 6 oz / 175 g firm tofu, drained and mashed
• 3 T vegetable oil
• 1 medium onion, chopped
• 3 cups mashed potatoes (make extra mash for dinner then use leftovers in this recipe the next morning)
• 1/4 cup fresh parsley sprigs, minced
• 1/2 t salt
• 1/4 t pepper 

METHOD

In a frying pan over low/medium heat, saute the onion in 1 tablespoon of the oil 'til golden. In a large mixing bowl, mix all the ingredients except the remaining 2 tablespoons oil. Mold the mixture into 12 half inch thick patties and fry over medium heat using the rest of the oil until browed on each side. 

And now all she (or you) have to do is make some wild rice and/or steamed or sauteed vegetables of your choice and you're good to go!

Enjoy 

~Knife Out

Romans 14:19 (AMP) So let us then definitely aim for and eagerly pursue what makes for harmony and for mutual upbuilding (edification and development) of one another.

 

Tips and hints...

Wow, first day of the fast in and it has been wonderful! 

There is so much on the internet now about the Daniel Fast that is so encouraging.  Aside from the fact that we all have each other during this time, it's nice to know that this is a regular practice for most people.  This time of sanctification and honor is most uplifting through the first month of the new year as we prepare our minds and spirits for what is to come!!!  Make the most out this helpful tips and hints that are online during the fast and you are guaranteed to have a successful time. 

Today I am going to share a nice simple recipe that is will be easy on your pocketbook for the week.  Make one portion of this and it will be able to last for four meals (again, depending on your portion size!)  If you double up on the recipe, you can have more to share. 

Compliments of RealSimple.com

Quinoa With Mushrooms, Kale, and Sweet Potatoes

Ingredients

• 1 cup quinoa
• 2 tablespoons olive oil
• 2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
• 10 ounces button mushrooms, quartered
• 2 cloves garlic, thinly sliced
• 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
• 3/4 cup non-alcoholic white wine or white grape juice
• kosher salt and black pepper

Directions

1. Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, 12 to 15 minutes.
2. Meanwhile, heat the oil in a large pot over medium heat.
3. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
4. Stir in the garlic and cook for 1 minute.
5. Add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes.
6. Serve the vegetables over the quinoa.  Enjoy! 

 ~Knife Out!!

• Romans 6:19 AMP
  I am speaking in familiar human terms because of your natural limitations. For as you yielded your bodily members [and faculties] as servants to impurity and ever increasing lawlessness, so now yield your bodily members [and faculties] once for all as servants to righteousness (right being and doing) [which leads] to sanctification.

Fast, Fast, Fast.....

Maybe if we say it three times fast, our fast will go by with a breeze!!!

Many of you know that Pastor Dollar has called our annual fast beginning tomorrow, Jan 3rd.  I'm excited and I'm ready.  I will do my best to share some wonderful recipes that will help keep you focused and prepared throughout the next few weeks.  If there is a specific recipe that you would like to see - LET ME KNOW!  I will post it for everyone to see.  We all can be victorious during this year's fast.

So, to start off our time of consecration let's start with a soup.  It's something easy to make and can last you a while (depending on your serving size of course!).  Today's recipe is compliments of Wholefoodsmarket.com:

Italian Chowder with Kale

Serves 4

Ingredients

2 cups unsweetened almondmilk
1 tablespoon dried Italian seasoning
3/4 pound baby red potatoes, quartered
1 cup chopped yellow onion
1 tablespoon tomato paste (no salt added in ingredients)
1 (15-ounce) can no-salt-added cannellini beans*, rinsed and drained
1 (15-ounce) can no-salt-added diced tomatoes*
1/2 cup sliced celery
1 bunch (about 10 ounces) kale, stems removed, leaves roughly chopped

Method

Bring almond milk and Italian seasoning to a boil in a large pot. Add potatoes and onions, reduce heat to medium-low, cover and simmer until potatoes are very tender, about 25 minutes. Using a blender or immersion blender, carefully purée contents of pot. Whisk in tomato paste, add beans, tomatoes and celery. Cover and simmer for 10 minutes. Stir in kale and cod, cover and simmer until kale is tender about 5 minutes more.

Enjoy your first day folks! 

~Knife Out

Daniel 9:3 And I set my face to the Lord God to seek Him by prayer and supplications, with fasting...

First Knife Out....

Hello All,

Welcome to 2011 and a new blog titled Knife Out on the Town.   

As many people are, I am inspired by food, laughter, love, and friendship.  While sitting and watching the Food Network with my friend Shamicka, an overwhelming sensation to cook came over me.  However, trying to make Ricotta and Taleggio ravioli at 2am was not ideal. 

Ere go the birth of KNIFE OUT ON THE TOWN. 

I am dedicating this blog to the many restaurants, recipes, and cooking shows that have inspired me.  As the blog continues to be updated, I will share these recipes, shows, and the like that have inspired me in the kitchen.  As we do not always have the means to attend our favorite restaurants, it would be nice to make great inexpensive meals that are full of flavor and favorites from our childhood.  I will do my best to show you how to eat a top dollar meal on a New York budget. 

Currently, I am on a cherry kick thanks to a recent re-run of Iron Chef America.  Let's just say there were some lamb wrapped cherries stuffed with feta and almonds.  Mmmm....I will see how I can build on that!

Here is a wonderful appetizer/snack that is easy to make:

Cherry Salsa ~


Ingredients

• 4 cups cherries, stemmed, pitted, and chopped
• 8 green onions, chopped
• 1 cup chopped fresh cilantro leaves
• 1/4 cup lemon juice
• 1 jalapeno pepper, chopped
• 1 clove garlic, chopped

Mix all ingredients in a medium mixing bowl until well combined. Serve with your favorite chips.

Enjoy ~
Knife Out