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Warm those innards!

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flat_iron_steakchili

Well, it may be mid-April, but it looks like we’re in for a couple more days of below normal temperatures!

I don’t know about you, but when the weather gives me the shivers, there’s nothing I like better than a delicious bowl of hot Flat Iron Steak Chili to “warm the innards”!

Ingredients:

1-1/2 lbs. flat iron steak cut into 1″ cubes
2 (16 ounce) cans mild chili beans
2 (16 ounce) cans spicy chili beans
2 (14-1/2 ounce) cans stewed tomatoes, drained
1 (10 ounce) package frozen chopped green bell pepper (about 3 cups)
1 cup chopped onion
2 tablespoons of Fajita or Mexican seasoning
1/2 cup sour cream
shredded cheddar
chopped green onion

Place the first 7 ingredients in a 6-quart slow cooker, stir well. Cover with lid and cook on high-heat setting for 1 hour. Reduce to low-heat setting and cook 7 hours.  Ladle chili into soup bowls, top with sour cream, shredded cheddar and chopped green onion.  Serves eight 1-cup servings. Mmmm . . . a great meal to ward off the shivers!

Food for ThoughtFOOD FOR THOUGHT:
In a similar way, sometimes the trials we encounter or the current news events of the day can “give us the shivers”. In fact, in Matthew 24:12-14, the Lord tells us “And because lawlessness will abound, the love of many will grow cold. But he who endures to the end shall be saved. And this gospel of the kingdom will be preached in all the world as a witness to all the nations, and then the end will come.”The world is cold to the things of God — but as followers of Jesus Christ, we need to keep our eyes focused on Him so we do not allow the world to numb us with its coldness. Rather, as we continually “feed” on His Word, pray, and immerse ourselves in His presence, He can use us to melt some of the frozen ones around us!  “Were not our hearts burning within us while he talked with us on the road and opened the Scriptures to us?” (Luke 24:32)  Just like an empty bowl on a shelf doesn’t give off any heat on its own, when that same bowl is filled with a hot, nourishing meal, the warmth radiates out to the one who holds it . . . and very quickly the warmth and aroma of its contents entice the cold, hungry one to partake.  And he is filled.

“For he satisfieth the longing soul, and filleth the hungry soul with goodness.” (Psalm 107:9)

For those of us who are shivering spiritually right now, remember, the Lord our God is our sun and shield (Psalm 84:11)!  His warmth will fill us and will radiate out into the lives of others if we will continually abide in His Presence.

— Cheri Henderson

Molto Delizioso!

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chicken & mushroomsObviously, one of my favorite pastimes is preparing a great meal in my own kitchen! However, there are times when a delicious meal at a local restaurant is equally gratifying.  Dominic’s Italian Restaurant in Dayton, Ohio, was a perfect example.  Though the owners retired from the business and closed the restaurant several years ago, it was, at one time, one of my husband’s and my favorite places to dine. The moment you walked through the doors, you were greeted by a rich blend of aromas: basil, garlic, oregano, melted cheeses, toasted breads, and chardonnay.  Mmmm.  Every entrée was “molto delizioso”, and we never had a meal we didn’t like.  One entrée, in particular, was overwhelmingly “delizioso”, and I remember the evening my husband gazed into my eyes with great desire as he asked . . .“do you think you can make this?”  From that point on, we tasted and analyzed each bite, trying to pinpoint every ingredient that made up this incredible masterpiece.  With time and a little practice, this entrée has now become one of our favorite homemade recipes!

Ingredients:

1 lb. boneless, skinless chicken breasts
1 cup of flour
4 garlic cloves
Seasoning salt & pepper
2 tablespoons olive oil
½ lb. jarred sliced mushrooms (drained)
1-1/2 tablespoons lemon juice
4 tablespoons of Chardonnay (or white cooking wine)

Directions:

With a meat mallet, pound out the chicken breasts.  Pour 2 tablespoons of olive oil into frying pan and begin heating on medium high heat.  Dip chicken breasts in flour and place in pan. Sprinkle lightly with seasoning salt and pepper. With a garlic press, press one garlic clove over each breast and brown for a minute or two.  Flip the breasts and continue to brown for a minute or two. (Add more olive oil if necessary.) Turn heat to medium. Drain mushrooms and pour on top of the chicken. Pour lemon juice over the chicken and then pour over the cooking wine. Turn heat to low. Cover. After 10 or 15 minutes, turn heat to simmer. Continue cooking for another 15-20 minutes.  Serves 3-4.

Food for ThoughtFOOD FOR THOUGHT:
Because my husband and I were totally captured by the flavor of this restaurant entree, we wanted to be able to experience the same in our own home . . . and although Dominic’s is no longer a place we can visit, the joy of what they introduced to us remains.  In the same way, as followers of Jesus Christ, the fruits of the Spirit should be so evident in our lives, that a hungry world would crave to experience the same . . . to taste and see that the Lord is good!  That such a sweet fragrance of Jesus Christ would greet the spiritually malnourished who “walk through our doors”, they would be captured by our aroma and overwhelmingly drawn to the Bread of Life!

Oh, may this be our song of praise!  “Let us give thanks to God, who always puts us on display in Christ and through us spreads the aroma of the knowledge of Him in every place” (2 Corinthians 2:14), and one day when were are no longer here, the everlasting joy of what we have introduced to the formerly hungry will remain and multiply!

–Cheri Henderson

Simple and Nutritious

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Taste & See

Sometimes the most delicious and nutritious eating experience isn’t dependent on long hours spent in the kitchen or following a complicated recipe!

Oh taste and see that the Lord [our God] is good! Blessed (happy, fortunate, to be envied) is the man who trusts and takes refuge in Him. (Psalm 34:8 AMP)

A Perfect Combination!

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A while ago, I came across a recipe for “Ethiopian Cabbage”, and since it sounded delicious, I thought I’d give it a try. But after preparing it and serving it up, I found it to be less than satisfying. Even though it was good, it just wasn’t great. It needed something more, and so I decided to introduce Ethiopia to Poland by adding some polska kielbasa, as well as some potatoes and chicken broth. The result: perfection!  This combination is now one of my family’s favorites!

Ingredients:

½ cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground turmeric
½ head cabbage, shredded
5 potatoes, peeled and cut into1-inch cubes
2 – 1 lb rings of polska kielbasa cut into ½” slices
1 can chicken broth

Directions:

Bring a pot of water to a boil. On another burner, heat the olive oil in a large skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. At the same time, add the potatoes to the boiling water and cook for 15 to 20 minutes. Drain the potatoes and then add them along with the kielbasa and chicken broth to the cabbage mixture. Cover. Reduce heat to medium-low and cook until warmed through.

Boiled cabbage all by itself is a bland side dish with an unpleasant odor . . . a potato without water is just another hard spud . . . and chopped onion alone will often make you cry. And while some may think polish sausage is tasty all by itself, combine it with other flavorful ingredients, and you will have a delicious masterpiece that evokes a wonderful aroma!

Food for ThoughtFOOD FOR THOUGHT:
In a similar comparison, some may think a particular talent is not as important or valuable to the Body of Christ as another, but we’re all a part of the Body, and each part matters. There are no insignificant people in the family of God. Each person’s gifts and talents are not meant to be in competition with one another, but they are to be complementary. Each part is needed to complete the whole. You may think you’re just a “cabbage head” or another “hard spud”,  but each of us has a unique function to perform in the Body of Christ that, when combined, will result in one beautiful, flavorful, fragrant composition.

So, be encouraged!  Don’t be hesitant or ashamed to share the talents God has given you! Use what you have been given to bless not only the Body of Christ, but the people around you. Use your talents, your time, your patience, your teaching, your organizing, your baking, your designing, your music, whatever talent the Lord has given you, and put it to good use. Glorify Him in all you do . . . and lend some Christ-like flavor to your world!

“There are different kinds of gifts, but the same Spirit distributes them. There are different kinds of service, but the same Lord. There are different kinds of working, but in all of them and in everyone it is the same God at work.” (1 Corinthians 12:4)  “For we are to God the aroma of Christ among those who are being saved” (1 Corinthians 2:15)

— Cheri Henderson

Give Me the Real Deal!

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Crabmeat SaladThere’s an old saying, “Imitation is the highest form of flattery”, and perhaps that’s true when it relates to actions that bless and encourage others, but not so much when it applies to food. Imitation means it’s not the real deal . . . and a good case in point is crab meat. Fake crab meat does not contain any crab meat at all. It’s actually a processed food that contains various artificial ingredients, flavorings, sodium and monosodium glutamate, or MSG. The nutritional value and overall quality of imitation crab meat is inferior to real fish and seafood because of its ingredients. A 3-ounce serving of imitation crab provides 51 calories, 6.5 grams of protein, 0.4 gram of fat, 13 grams of carbohydrates, and 715 milligrams of sodium, which corresponds to about a third of all the sodium you should eat in a day.

So what do you say we use some real crab meat and put together a fantastic tomato-stuffed crab and avocado salad?

You’ll need the following ingredients:

4 Alaskan crab legs
½ cup mayonnaise
1 stalk of celery, finely chopped
2 tablespoons of snipped fresh chives
1 dash Tabasco sauce
salt and pepper
2 ripe avocados
The juice from a fresh lemon
2 sprigs of fresh dill

Preheat oven to 350 degrees. Place the crab legs in a shallow baking pan in a single layer. Place hot water in the pan about 1/8 of an inch deep. Cover the pan with aluminum foil and bake the crab legs for eight to ten minutes. Remove and set aside to cool. Mix the mayonnaise, celery, chives, Tabasco sauce, a sprinkling of salt and pepper and set aside. Cut avocados in half lengthwise, separate the halves by gently turning them in opposite directions and remove the pits. Using a spoon, remove the avocado meat and dice. Immediately sprinkle with the lemon juice and set aside.

Split the king crab leg shells and remove the crabmeat. (The best way to split the shells is with a good pair of kitchen shears or scissors . . . an important tool for every kitchen)! Coarsely chop the crabmeat. Gently mix the avocado and crabmeat, and then fold in the mayo sauce. Serve over a quartered tomato, garnished with a sprig of dill.  A wonderfully delicious meal, serving 4!

As I continue to share more recipes with you in the coming months, you will see I often prefer to use real food items over imitation. Imitation foods may be less expensive and caloric, but often the end result is a poorer quality and less gratifying taste! Furthermore, a reduction in calories doesn’t necessarily result in a health benefit; often the opposite is true.  A good example is butter! The ingredients of butter are cream and salt. The ingredients of imitation butter (margarine) are liquid canola oil, water, partially hydrogenated soybean oil, plant stanol esters, salt, emulsifiers (vegetable mono- and diglycerides, soy lecithin), hydrogenated soybean oil, potassium sorbate, citric acid and calcium disodium EDTA to preserve freshness, artificial color, DL-alpha-tocopheryl acetate, vitamin A palmitate colored with beta carotene . . . the equivalent of a Molotov cocktail for your arteries!

If I were to research other food items and their related “imitation” counterparts, I’m sure I could provide you with some equally unappealing information.  To avoid writing an expose the size of the Encyclopedia Britannica, however, I will end my research here and just recommend that when it comes to cooking, it’s best to avoid imitation products!

Food for ThoughtFOOD FOR THOUGHT:
The same holds true when it comes to living our lives for Jesus; it’s best to avoid imitation products!  “If someone comes and proclaims another Jesus other than the one we proclaimed, or if you receive a different spirit from the one you originally received, or if you accept a different gospel from the one you accepted, you put up with it readily enough. Such men are false apostles, deceitful workmen, disguising themselves as apostles of Christ. And no wonder, for even Satan disguises himself as an angel of light. So it is no surprise if his servants, also, disguise themselves as servants of righteousness.” (2 Corinthians 11: 4, 13-15) “For the time will come when people will not put up with sound doctrine. Instead, to suit their own desires, they will gather around them a great number of teachers to say what their itching ears want to hear. They will turn their ears away from the truth and turn aside to myths.” (2 Timothy 4:3-4) “But test everything. Hold on to the good.” (1 Thessalonians 5:21) “Carefully examine the Scriptures to be sure what you are being told is true.” (Acts 17:11) “The thief comes only to steal and kill and destroy; but I (Jesus Christ) have come that you may have life, and have it to the full.” (John 10:10).

Be careful what you’re “eating”, what you’re taking into your spirit, and what you’re imitating in your daily life.  It can kill you . . . as well as the ones who are watching and imitating you . . . for eternity.

–Cheri Henderson

A Day Late and a Chocolate Dessert Short!

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chocolate covered cherriesAny day is a good day for chocolate . . . especially on Valentine’s Day!  Apparently many people agree with me because according to economic reports, America manufactures seven billion pounds of chocolate each year and consumes almost 100 pounds of the confection per second!  Additionally, studies have shown that eating dark chocolate provides certain health benefits, such as a reduction in high blood pressure and LDL cholesterol levels by up to 10 percent. Chocolate also stimulates endorphin production which gives a feeling of pleasure, and contains serotonin which acts as an anti-depressant!  It’s very gratifying to know that by eating chocolate, we can contribute to the economic health of the nation and the physical health of our bodies!

So what do you say we get busy and do our part today?

Chocolate Covered Cherries

Ingredients:
60 maraschino cherries with stems
3 Tablespoons of butter
¼ teaspoon of salt
3 tablespoons corn syrup
2 cups of confectioner’s sugar – sifted
1-1/2 lb. sweet dark or milk chocolate

Drain the cherries on paper towels. Combine butter, corn syrup and salt. Stir in sugar. Knead until smooth. Shape the dough into marble-sized pieces and mold around the cherries.  Place on a waxed paper-lined baking sheet and chill. In a double boiler over hot water, melt chocolate stirring constantly.  (Do not add water to the chocolate.)  Holding the stems of the fondant-molded cherries, carefully dip them one at a time into the chocolate, using a spoon to completely coat it.  Place on waxed paper in a refrigerator to harden. Store in a covered container in the fridge and let ripen for 2 weeks so the fondant will liquefy.  No cheating!  They are well worth the wait!

Food for ThoughtFOOD FOR THOUGHT:
Unfortunately, because today is February 15th, this creation will be “a day late and a chocolate dessert short” for Valentine’s Day!  I regret I didn’t think to do this two weeks ago, so I would have been able to enjoy my sweet reward on Valentine’s Day!  I can only blame it on poor planning and a lack of preparation on my part!  Thankfully, I’ll have another opportunity next year to be better prepared for this special day.

Let me tell you, though, there is another “special day” ahead, a “once in a lifetime event”, for which we’ll have no second chance to make things right.  It will be the day when we transition from this life to eternity.   1 John 5:12 says “Whoever has the Son has life; whoever does not have the Son of God does not have life.”  Are you prepared for that day? Do you have the right ingredient, a life surrendered to the Son of God as Lord and Savior, so you will be able to enjoy your sweet reward on that day?

Jesus said: “I am the way, the truth, and the life: no man cometh unto the Father but by me.” (John 14:6)

“For all have sinned, and come short of the glory of God;” (Romans 3:23) “If we say that we have not sinned, we make him a liar, and his word is not in us.” (1 John 1:10) “But God commendeth his love toward us, in that, while we were yet sinners. Christ died for us.” (Romans 5:8) “For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life.” (John 3:16) “That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved.” (Romans 10:9) “For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation.” (Romans 10:10) “For whosoever shall call upon the name of the Lord shall be saved.” (Romans 10:13)

Tomorrow could be your eternal Valentine’s Day. I pray you’ve planned ahead and are prepared for that special day!

— Cheri Henderson

Grandma’s Recipe

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chruscikiNothing brings me more pleasure than preparing a dish for my family that celebrates our Polish heritage. Yes, I’m proud to say I’m 50% Polish!  My paternal grandparents, John and Hattie Galeski, came to America from Poland in the early 1900’s, and while they both have gone on to be with the Lord, they left our family with some precious memories and wonderful traditions . . . many of which involve cooking!

Over the years, I’ve had the honor of preparing many of my “babcia’s” recipes, and sometimes when I close my eyes and breathe in the aromas, I could swear I’m once again standing in Grandma’s little kitchen on Gerhardt Street.  Some of my favorite dishes are kielbasa and cabbage, pierogi, gawumpki (cabbage rolls), zrazy (stuffed slices of beef), butter garlic cabbage and kluski noodles, mizeria (cucumber salad), and chrusciki (fried bow tie pastries covered in powdered sugar)!  None of these would probably fit under the category of “health food” (except maybe the cucumber salad . . . if you ignore the fact the cucumber slices are swimming in sour cream), but sometimes you just have to eat and enjoy!  So, as the Polish would say, “Jedzcie, pijcie i popuszczajcie pasa”… “Eat, drink and loosen your belt”!

I hope to share several of these recipes with you in the coming months, but since I’m battling a bit of a sweet tooth today, what do you say?  Let’s make some chrusciki!

You will need the following ingredients:

  • 1 cup all-purpose flour
  • 3 egg yolks (room temperature)
  • 3 tablespoons dairy sour cream (room temperature)
  • 1 teaspoon vanilla extract
  • 1 tablespoon vodka, whiskey or vinegar
  • Pinch of salt
  • Vegetable shortening or oil for deep frying
  • Enough confectioners/powdered sugar to thoroughly dust the cookies

Place the flour in a large bowl and make a well in the center. Add the egg yolks and rub them in with your fingers until combined. Add all the other ingredients except the powdered sugar, and blend well. On a lightly floured work surface, knead the mixture for a good long while into a smooth dough. You need to trap as much air in the dough as you can during this process. Just keep repeating a pattern of folding the dough, flattening it, folding again, flattening it, for at least 30 minutes. If using a mixer with a dough hook, knead for at least fifteen minutes. You should be able to see at least some little air bubbles in the dough. Wrap it in plastic wrap and allow it to rest in the refrigerator for at least a half an hour (or you can leave it in the fridge overnight if you like.)

When you’re ready to make the cookies, roll the dough out very thin – about 1/16th inch thick and then slice into 1-1/2 inch wide strips. Cut the strips diagonally into 5-inch lengths. In each strip, cut a one-inch slit the long way, in the middle of the strip. Pull one end of the strip through the slit so it kind of looks like a bowtie.  Heat the oil in an electric skillet to 375F. Deep fry the strips in small batches until they turn light golden, turning once. Drain on paper towels and let cool. Dust with confectioners’ sugar  . . . and then try not to eat them all!

I am so thankful for the recipes my grandmother passed down to me and my siblings, and am happy to see the tradition continue as we begin to share them with our own children.  From generation to generation, grandma’s delicious meals will continue to be celebrated in our family.

Food for ThoughtFOOD FOR THOUGHT:
Today I’ve had the pleasure of sharing one of my grandmother’s “sweet” recipes with you, but there is one other that is even sweeter . . . and quite simple:  “Albowiem tak Bóg umiłował świat, że Syna swego jednorodzonego dał, aby każdy kto weń wierzy nie umarł, ale miał życie wieczne.”  It is the “recipe for eternity” that my grandparents and my parents have passed on to their children:  “For God so loved the world that He gave his only begotten Son, that whosoever believeth in Him should not perish, but have everlasting life.”

Psalm 145:4 says “One generation shall praise Your works to another.” May we always be diligent in doing so with our own children, so that someday they will also do the same!

“I have no greater joy than to hear that my children (and grandchildren and great grandchildren) are walking in the truth” (3 John 4).  Amen!

— Cheri Henderson

Great Marinade Recipes!

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pork-chop-marinade-recipeI love to cook. And there’s nothing more gratifying than preparing a great recipe and then seeing the looks of appreciation as friends and family savor every bite!  But sometimes when I’m pressed for time, I need a recipe that I can prepare in a flash and still end up with an exquisite meal. Over the years, I’ve come across some really great marinade recipes that serve that purpose well. One, in particular, is flat-out fabulous!  Combine 1 teaspoon of onion power, ½ teaspoon oregano, 1/3 cup olive oil, ¼ cup lemon juice, ¼ cup soy sauce, 1 tablespoon brown sugar and a sprinkling of black pepper.  Pour over 2 thick pork chops, place in a Ziploc bag, refrigerate overnight, and then grill or broil for about 10 minutes on each side.  Serve with a side salad and a baked potato and voila!  A meal equal to any you would find at a great restaurant!  Scrumptious!

If you’re interested in creating your own unique marinade, here’s some information that will help you.  A basic marinade consists of an acidic liquid, oil, and other flavorings, such as sweeteners, and herbs or spices. Most marinades use one of the following acidic liquids as a tenderizer: wine, vinegar, or lemon juice. You’ll want to use a monoglyceride type of oil because they penetrate deeper and faster, and I recommend extra-virgin olive oil which is one of the more healthy choices. Dairy products like Greek yogurt and buttermilk can also have a tenderizing effect, and there are also tenderizing enzymes in ginger, kiwi, papaya, and pineapple. So experiment a little bit and have some fun creating your own marinades. Tougher or low-fat cuts like flank steak, sirloin, skirt, flat iron, round, and hanger steaks are best for marinating, so you don’t have to worry about ruining an expensive cut of meat with your experimentation!  Just remember the two most important rules of the marinating process: soak directly in a combination of the right ingredients and the longer the soak, the more tender the result!

Food for ThoughtFOOD FOR THOUGHT:
And as you consider the “marinating” process for your next menu creation, keep in mind, this same process can be of great value to you in your spiritual walk. Are you facing a tough situation in your life?  Is there something coming up that you’re not particularly looking forward to . . . perhaps a doctor’s appointment, a performance review with your boss, a meeting with an unhappy customer, or a mid-term exam? Whatever uncomfortable assignment awaits you, take a little time and marinate yourself for a while beforehand.  Spend some time in the Word of God and soak yourself in His presence through prayer and worship, so that when you walk into that situation, you’ll be able to face the “heat”, endure the pressure, and be a soft, pliable reflection of Jesus Christ, seasoned in the Holy Spirit.  The old saying “if you can’t stand the heat, get out of the kitchen” doesn’t apply to a Christian whose life has been immersed, seasoned, and tenderized in the Lord!  Happy marinating!

–Cheri Henderson