Special Events

New Guilford BIC Church

Daniel Fast

February 6 - 27, 2012

Welcome to our Daniel Fast Recipe Page

Apple-Cinnamon Hot Cereal
1 (14.5-ounce) can coconut milk
2   cups cooked brown rice
1 apple, chopped, unpeeled (about 1 1/2 cups)
1  banana, mashed (about 1 cup)
1   cup roughly chopped dates
1    ½ teaspoons cinnamon
Pinch nutmeg
½    cup toasted pecans or walnuts

Add coconut milk, brown rice, apple, banana, dates, cinnamon, and nutmeg to a medium saucepan. Cook over medium-low heat about 10 minutes or until heated through. Stir frequently to prevent burning on bottom of pan. Sprinkle 1 tablespoon pecans or walnuts over each serving.
Yield: 8 servings (serving size: about ½ cup)
Recipe Notes

Store chopped dried figs or raisins for the dates.
Add 1 tablespoon flaxseed meal.
Makes a great snack or dessert!
Store unused portion in refrigerator or freeze for later use

Minestrone Salad (serves 4)

1 teaspoon course salt, plus more for seasoning
8 ounces any small whole wheat pasta
4 tablespoons extra-virgin olive oil (divided)
1 small onion, cut into 1/4-inch dice
2 cloves garlic, minced
1 carrot, peeled and cut into 1/2-inch dice
1 zucchini (about 6 ounces), cut into 1/2 dice
4 ounces green beans, cut into 1-inch pieces (frozen or fresh work)
1 1/4 cups corn kernels, cut from 1 ear or frozen
Fresh ground pepper
2 tablespoons balsamic vinegar
1 fifteen-ounce can cannellini beans, rinsed and drained
1 pound assorted tomatoes, roughly chopped

1. Bring a medium saucepan of water to a boil. Add 1 teaspoon salt to boiling water.
Add pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse under cold water;
set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and
garlic, and cook until they begin to soften, about 2 minutes. Add carrot, and cook until
it softens, about 4 minutes. Add zucchini, green beans, and corn. Cook until vegetables
are tender, stirring occasionally, 10 to 15 minutes more. Season with salt and pepper.
Transfer to a medium bowl to cool. Stir in remaining 2 tablespoons olive oil, vinegar,
cannellini beans, tomatoes and reserved pasta. Season to taste with more salt and pepper,
if desired. Served chilled, room temperature or warm.

Rice, Green Beans and Lentils
1 cup rice
½ cup lentils, rinsed
1 tsp. cinnamon
1 tsp. salt
1 TBSP tomato paste
1 can green beans not drained
1 cup of water

Rice cooked in rice cooker. The rest of the ingredients go in crock pot for five hours on medium to high.

Red, Black and Yellow Delight

Have you ever made a recipe that is so good that you just have to keep sampling it before serving it to your family? Well, this is one of those gems. You might want to double this delightful recipe to make sure there’s enough for a couple meals . . . and for your taste tests!

Ingredients
1 can (15 ounce) black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
½ red onion, chopped
2 stalks celery, cut into a small dice
1 ½ teaspoons ground cumin
1-2 teaspoons hot sauce, (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil
salt and pepper
4 Lettuce leaves to use for serving (optional)

1. Place all the ingredients (except of the lettuce leaves) in a large bowl and then lightly toss.
2. Allow the salad to stand at room temperature for at least 15 minutes which allows the flavors to fuse, plus this gives time for the corn to thaw while keeping all the other ingredients chilled.
3. Lay a salad leaf onto individual serving plates. Gently stir the salad before spooning it onto the lettuce lined plates.

Makes 4 servings

Thick and Creamy Corn-Potato Soup
6 ears corn (cut off the cob)
6 medium-large red potatoes (chopped in
1/2 inch pieces)
6 carrots (finely chopped)
1 medium-large onion (finely chopped)
2 green peppers (finely chopped)
2 bay leaves
3 teaspoons thyme
2 teaspoons marjoram
3 teaspoons cumin
2 teaspoons sea salt
2 teaspoons pepper
3 32oz. boxes of vegetable broth Water, as necessary Put vegetables and spices in a large soup pot. Cook on medium heat, stirring occasionally for 15 minutes. Add broth and maintain a light boil. Cook 45 minutes to 1 hour. Remove from heat.
Blend 3/4 of the soup mixture in a blender in batches.
Put blended soup in a large bowl or container until the blending process is complete.
Pour the blended soup back into the pot. Add water to thin and obtain the desired consistency. Heat through and serve. Serves 8-10 generously.

Roasted Potatoes, Carrots, & Onions

Potatoes, washed and cut into bite-sized pieces
Baby carrots or large carrots washed, peeled, and cut into bite-sized pieces
Onions, cut into bite-sized pieces
2 or 3 tablespoons of vegetable or olive oil
Garlic salt
Salt & pepper
Mrs. Dash Table Blend or any additional seasonings that you like (optional)
In a 13×9 inch dish, combine potatoes, carrots, and onions. Add oil and toss veggies to coat. Add seasoning and toss again. Cover with foil and bake on 400 degrees for 1 hour or until veggies are tender. Stir occasionally to prevent sticking.

Spinach Zucchini Casserole

Sauce:
1 (28-oz) can diced tomatoes
2 cloves garlic
1/2 TB dried basil
1/2 TB dried oregano
1/2 TB dried parsley
1 tsp salt

2-3 medium zucchini, sliced into 1/2" rounds
3 cups packed fresh spinach, stems removed
1 cup sliced onion

Cooked brown rice, lentils, or quinoa

Preheat oven to 350° F. Pour tomatoes into small saucepan, and add garlic, basil, oregano, parsley, and salt. Simmer about 10 minutes. While sauce is cooking, prepare vegetables. Use an olive-oil spray to lightly coat a 9x13 casserole dish (or simply rub bottom with olive oil). Place zucchini rounds on bottom of dish, stacking extra rounds to make a second layer, if needed. Spread spinach leaves and onion slices on top of zucchini. When sauce is done, pour sauce over all, making sure vegetables are coated with tomatoes and their juice. Bake 25-30 minutes, or until zucchini is tender. Stir well before serving with cooked brown rice, lentils, or quinoa.

Serve alone as a side dish.
Add shredded carrots, mushrooms, olives, or yellow squas