Hot Chocolate

1 1/4 Cup milk

1 Tablespoon Cocoa

1 Tablespoon Honey

Layer the cocoa over milk in medium/low saucepan, drizzle honey on top.  Heat about 10 minutes, till you see cocoa and honey melting, stir and heat 10 additional minutes.

No guilt, Daniel Fast worthy.  Make it as rich as your taste requires.

After coming off a 2 month Daniel Fast and incorporating dairy & meat again in my diet, I began making this cocoa for my nutritious, sweet fix.

“How sweet are your words to my taste, sweeter than honey to my mouth!” Psalm 119:103.

white ceramic mug over brown table
Photo by Lisa Fotios on Pexels.com

 

Banana / Strawberry Crumb Cake

“May the favor of the Lord our God rest on us; establish the work of our hands for us– yes, establish the work of our hands.” Psalm 90:17 (NIV).

Ingredients:

  • 2 ripe bananas
  • 1  cup frozen strawberries
  • 1 egg
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 3 tablespoons olive oil
  • 1/2 cup wheat flour
  • 1/3 cup honey

Crumb Topping:

  • 3 tablespoons softened butter
  • 2 tablespoon brown sugar
  • 1 tablespoon flour

Directions:

Beat egg slightly in large bowl, mix the rest of the ingredients in till all are equally wet.  Spoon into an oiled, 8×8 inch square pan. Cut topping ingredients with a knife in a separate bowl to form small balls, layer on top of cake.  Bake at 350 F for 35 minutes.

apples-bananas-basket-220911  Picture courtesy of PEXEL:  Donate  Nancy Folgmann

(*This was an impromptu recipe, so use any combination of fruit. I also made it with 1 banana and a 15 ounce can of pears without the liquid.)

 

Chicken Curry

“My beloved has gone to his garden, to the beds of spices,” Song 6:2

Ingredients:

  • 3 tablespoons olive oil
  • 3 chopped garlic cloves
  • 1/4 teaspoon dried red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried turmeric
  • 5 whole cloves, can remove before serving (equals about 1/2 teaspoon dried)
  • 1 teaspoon cumin
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 teaspoon curry powder (optional)
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite size pieces
  • 13.5 ounce can Coconut milk unsweetened
  • 1/2 cup frozen peas
  • rice

Directions:

Heat olive oil on low in large skillet.  Add garlic, stir as it softens for about 10 minutes.  Stir in the rest of the spices, add the chicken pieces, cover them with the spices, brown on all sides, tossing for about 15 minutes. Stir in the coconut milk, then peas. Cover and heat through, ensuring the chicken is thoroughly cooked, for about 10 minutes.  Serve over rice.

*** This is adapted from an old curry recipe that I found on the internet!  Only in the past few years have I been using ready-made curry powder, “Wild Oats” organic brand. Also, if using chicken on the bone, cook with the bones in, and remove before serving, they should fall right off.  Use any combination of spices to your taste.

anise aroma art bazaar
Photo by Pixabay on Pexels.com