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

Monthly Manna from the Pastor’s Family Table

We want to share some of our favorite recipes from our family table with you each month.  Many of our fondest memories and happiest moments have been spent sharing food and conversation around our table.  Whether it be among our small family of three, friends and relatives, or those who God has sent our way who have become just as close as family to us, we have been blessed to learn about various cultures and hear countless stories of days gone by.  This month’s featured recipes are not only palate-pleasing, but they’re quick, easy, and easily doubled to serve a crowd.  

Menu
Chicken & Rice Casserole
Orange-Almond Salad
Steamed Broccoli
French Bread with Dill Butter
 

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Chicken & Rice Casserole
4-6 boneless, skinless chicken breasts
1 box long grain & wild rice (not the quick-cooking kind), uncooked
1 can cream of chicken soup (undiluted)
1 can cream of mushroom soup (undiluted)
1 can cream of celery soup (undiluted)
1 soup can of water or milk
½ stick butter or margarine (4 TBSP), melted
Parmesan cheese, to taste

Preheat oven to 350º.  Spray a 9×13″ baking dish with cooking spray.  In a medium mixing bowl, combine soups, water or milk, seasoning packet from the rice, and melted butter and stir with a wire whisk until well blended.  Pour one-third of the soup mixture in the bottom of the baking dish and spread evenly with a spatula.  Sprinkle the dry rice evenly over the soup mixture.  Pour another third of the soup mixture over the rice and spread gently to cover.  Place chicken breasts on top of this layer and cover with remaining soup mixture.  Sprinkle with parmesan cheese, as desired, and bake at 350° for 1 hour and 15 minutes. 
*To prepare ahead, put the casserole together up to the baking point, cover with plastic wrap, and refrigerate until baking time.  This is a good recipe to prepare Saturday night to put in the oven Sunday morning before church!  (Just be sure to take the plastic wrap off before baking!  haha!) 

Orange-Almond Salad
Salad:
1 (11 oz.) can mandarin oranges, drained
1 bunch Romaine lettuce, washed, drained, & torn
2-3 green onions, sliced, including tops (optional)
¼ C. sliced almonds, toasted (to toast, place on baking sheet and broil until light brown—-watch closely!)

Combine all ingredients in large salad bowl.  Add dressing (see below) and toss.  Serve immediately.  Yield: 4-6 servings.

Dressing:
½ C. vegetable oil
3 TBSP vinegar
1 TBSP lemon juice
2 TBSP sugar
½ tsp. salt
½ tsp. dry mustard
1/8 tsp. onion powder

Mix vinegar, lemon juice, and dry ingredients together with a wire whisk in a small bowl.  Add oil and mix well.  Pour mixture into a jar or salad dressing cruet.  Refrigerate for at least one hour before serving.  Shake well and pour over salad just before serving. 

Steamed Broccoli
1 bunch fresh broccoli

Peel and trim stalk, remove leaves, and cut into spears.  Place a steaming rack in bottom of a large pan.  Place water up to the level of the rack.  Bring to a boil.  Add broccoli spears.  Cover, reduce heat to low, and simmer until broccoli is to desired tenderness.  Season broccoli to taste with butter, salt, and/or lemon juice.  Serve immediately. 

French Bread
Buy at the store and follow package directions! 

Dill Butter
½ C. softened butter
¼ tsp. garlic powder
1-2 tsp. dill weed

Put above ingredients in a small bowl and mix together with a fork or spoon until well blended. 
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Blessings from our family table to yours! 
We would love some “feed”-back from you!  :o)