Tag Archives: kathy barros

Manna from the Pastor’s Family Table (Part 3)

So we dropped the “monthly” from the title.  That just makes the ones you get all the more appreciated, right?!  The main dishes from this meal are some of my favorites ever, but I have started adding my own twists and touches to recipes as I’ve gotten older. 

Starfruit Salad
1/4 C. red wine vinegar
3 TBSP oil
1 TBSP honey
garlic powder
1 10 oz. package torn mixed Italian blend salad greens
1 small starfruit, thinly sliced (just wash, no need to peel)
1/2 small onion, thinly sliced
Blueberries

In a jar, combine vinegar, oil and honey.  Cover and shake well.  In a very large bowl, toss together salad greens, starfruit, blueberries and onion.  Shake dressing well; pour over salad mixture.  Toss salad mixture lightly to coat.  (Makes 8 servings)

Kathy Barros Chicken
This recipe is one of my absolute favorites…ever.  It comes from one of our very special missionaries to Brazil, Kathy Barros, and it’s oooooh so good (and easy)! 

6 chicken breasts, deboned & skinned
1/4 C. lemon juice
1-1/2 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste
1/2 tsp. parsley

Marinate the chicken with all the other remaining ingredients.  Can marinate overnight or just 2-3 hours.  Fry in 1 tsp. of butter until done.  (I start out on medium or medium high and then right when they’re just about done, I crank it up to high to give them a little color and crispiness). 

Roasted Sweet Potatoes
Kathy Barros, mom to so many at the A&O Home, always served baked sweet potatoes with her chicken, but here’s my little twist on the traditional menu. 

4 sweet potatoes, peeled and cut into 1″ cubes
extra virgin olive oil
salt & pepper
garlic powder
chili powder

Preheat oven to 375 degrees.  Lay sweet potatoes out in a single layer on roasting tray.  Drizzle olive oil and spices over potatoes.  Roast for 25-30 minutes or until tender. 

Sauteed Broccolini
1 bunch broccolini
1/2 tsp. salt
2 TBSP. unsalted butter
1/2 lemon, zested
juice from 1/2 lemon (or 1 TBSP. lemon juice)
1 tsp. garlic powder
1/4 tsp. ground black pepper

Blanch the broccolini in a large pot of boiling salted water for 2 minutes.  Drain immediately and immerse in a bowl of ice water. 

Melt the butter in a large saute pan.  Add the lemon zest and garlic and stir.  Drain the broccolini and add it to the garlic mixture and heat for 2 minutes.  Add the lemon juice, salt and the pepper, and toss well before serving.  (Yield: 6 servings)

Dessert
Well, you’re on your own this time around.  I served some lemon cream cheese pound cake my neighbor gave us yesterday!