Manna from the Pastor’s Family Table: Surprisingly Simple Cabbage Beef Soup

Surprisingly Simple Cabbage Beef Soup
1 lb. lean ground sirloin, browned and drained
1 sweet onion, chopped (about 1 to 1½ cups)
2 carrots, peeled and sliced
1 medium potato, peeled and diced
3-4 C. coarsely chopped cabbage
¼ C. Worcestershire sauce
1 TBSP. oil
1 (15 oz.) can tomato sauce
1 can kidney beans, rinsed and drained
3¾ C. water (or two 15 oz. cans full)
Salt, pepper and garlic powder to taste

Spray a large pot with cooking spray. Heat the oil over medium heat. Saute the onion, carrots and cabbage for about 8 minutes, stirring often. Add the Worcestershire sauce, salt, pepper and garlic powder. Stir about 2 more minutes. Add tomato sauce, beef, water, potatoes and kidney beans. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, approximately 10 minutes. Serve with cheese and crackers, peanut butter or a nice tossed salad for a quick meal.  Makes 4-6 servings.

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

The full meal.

Muito Bon!

Odali & Kathy (2002)

Odali & Kathy with Steve & Lydia (2002)

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!

Monthly Manna from the Pastor’s Family Table

As promised for over two months now…

Sarah’s Fettuccine Alfredo

16 oz. Fettuccine
3 C. heavy cream
12 TBSP. sweet cream butter
1 C. shredded or grated Parmesan cheese
Salt and Pepper to taste

Cook fettuccine according to package directions; set aside. Meanwhile, in a large saucepan, heat cream, butter, salt and pepper. While stirring almost constantly, cook over medium low for approximately 10 minutes so that butter and cream mixture is hot, but not boiling. Do not overcook. Add Parmesan cheese and stir constantly until cheese melts completely and sauce begins to thicken, approximately 10 more minutes. Add cooked pasta and mix until pasta is well coated. Serve immediately.

Serves 6-8.

Bread & Boaz Dip

1 Loaf French Bread
Balsamic Vinegar
Olive Oil
Oregano
Garlic
Pepper
I don’t know the measurements…start small. If our taste buds are the same, you’re going to want more vinegar than oil, a couple dashes of oregano, more garlic, and a little bit of pepper!
Learn Why I Named it Boaz Dip.

Salad
I put everything in my salad. You name it, I’ve probably had it! My basic salad starts out with either baby spinach or a really green leafy lettuce like Romaine. Then I add anything and everything: blueberries, pecans, English cucumbers, red bell pepper, sweet onion, mandarin oranges, celery, radishes, strawberries, carrots sometimes pineapple, etc. My favorite dressing is just a basic oil and vinegar with just a few seasonings such as garlic, sugar, salt, & pepper. However, I really enjoy the one below, too!

3-Cheese Vinaigrette

1/2 cup olive oil
¾ cup apple cider vinegar
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
2 tablespoons grated Asiago cheese
3 teaspoons sugar
2 teaspoons dried oregano
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon ground black pepper

In work bowl of a food processor, combine all ingredients. Pulse until smooth. Add oil and vinegar to taste. Makes about 2 cups.

“We Be Limin'” [a phrase used in Trinidad for “hanging out”] Key Lime Pie

Crust:
5 TBSP butter, melted
1 ½ C graham cracker crumbs
½ C slivered almonds

Preaheat oven to 350 degrees. Combine and pat into 9″ pie pan. Bake for 5-10 minutes.

Filling:
1 (14 oz.) can sweetened condensed milk
½ C key lime juice
2 tsp. grated lime zest
2 eggs (separated)
¼ tsp. cream of tartar
¼ C sugar

In a medium bowl, combine the milk, lime juice, and 1 tsp. zest, blend in the egg yolks. Pour in crust.

For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining tsp. of zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12-15 minutes or until the meringue is golden brown.
*Compliments of Paula Deen