Tag Archives: daniel fast

Polenta Squares

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Takes a lit bit but it is easy.

Polenta Squares
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Recipe type: Side Dish
Cook time: 2 hours 45 mins
Total time: 2 hours 45 mins
Serves: 6
Ingredients
  • 6 cups water
  • 1 tablespoon salt
  • 2½ cups yellow cornmeal
  • 1 teaspoon dried basil or oregano
  • teaspoon garlic powder
Instructions
  1. Heat water to boiling in a large saucepan. Add salt. Reduce heat to bring water to a simmer; slowly pour cornmeal in a thin stream into the saucepan. Stir constantly with a whisk to prevent clumping. After adding all the cornmeal, stir with a wooden spoon until the polenta is thick and pulls away from the sides of the pan; this may take 15 – 20 minutes. For best results, stir constantly until the polenta has reached this consistency.
  2. Wet a paper towel, and rub the bottom and sides of a 9 by 13-inch casserole dish with water to prevent sticking. Once polenta has cooked, transfer it to the dish. With a rubber spatula, press polenta until it is well packed. Cover with plastic wrap and refrigerate 2 hours or until completely cooled.
  3. Preheat oven to broil setting. Using a paper towel, rub a large 11 by 17-inch baking sheet with olive oil and set aside. Remove casserole dish from refrigerator and cut polenta into 2½-inch squares. Place squares on prepared baking sheet, and place 3 – 4 inches under broiler. Bake 15 minutes, flip, and bake 15 minutes more. Both sides should be crispy before serving.
Notes

Recipe from: Feola, Kristen (2010-12-14). The Ultimate Guide to the Daniel Fast (Kindle Locations 1669-1686). Zondervan. Kindle Edition.

 

Confetti Hummus

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This was a little runny when I first made it, but after a day in the fridge it was the perfect consistency.

Confetti Hummus
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Recipe type: Appetizer, Lunch
Prep time: 5 mins
Total time: 5 mins
Serves: 4
Ingredients
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • cup chopped canned artichokes, drained
  • chopped jarred roasted red bell peppers, drained
  • cup tahini ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • cup fresh parsley, packed
  • teaspoon salt
  • teaspoon ground cumin
Instructions
  1. Place all ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. Refrigerate, or serve immediately.
  2. Serve as a dip for fresh vegetables. Use as a filling for Romaine Wraps or Whole Grain Tortillas. Spread on top of fresh tomato slices. Use as the main ingredient in Hummus Casserole.
Notes

Recipe from: Feola, Kristen (2010-12-14). The Ultimate Guide to the Daniel Fast (Kindle Locations 1703-1715). Zondervan. Kindle Edition.

 

Quinoa with Sweet Potatoes, Kale, Cranberries, and Red Onion

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This ended up being a hit with my whole family.  Definitely a must-add to the regular menu rotation.
*If you’ve tried quinoa and don’t particularly like the flavor, there are two things to try that significantly improve its flavor.  First, be sure to rinse it thoroughly before you cook with it.  The natural oils on it do not taste good.  You want to rinse it just like you do rice.  Second, browning it before cooking it (just like you would rice) brings out a nutty flavor.  To brown it, rinse it thoroughly and get out as much water as possible.  Put it in a pan and stir it around for about 15 minutes.  Store it in a container until ready to cook with it.

Quinoa with Sweet Potatoes, Kale, Cranberries, and Red Onion
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Recipe type: Dinner
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
Ingredients
  • 2 large sweet potatoes, peeled and chopped
  • 1/2 medium red onion, sliced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 3 cups kale
  • 5 tablespoons balsamic vinegar, divided
  • 1 cup uncooked quinoa
  • 2 cups water
  • Pinch of salt
  • 1/2 cup dried cranberries
Instructions
  1. Preheat oven to 400 degrees F. Place sweet potatoes and red onion slices in a medium bowl. Drizzle with olive oil and season with salt and pepper. Toss together and then put them on a large baking sheet. Bake in the oven for 30 minutes, or until sweet potatoes are tender. Stir a few times while baking.
  2. Drizzle kale with 2 tablespoons of balsamic vinegar. Season with salt and pepper and place on a baking sheet. When the sweet potatoes and onions have been in the oven for 15 minutes, put the kale in the oven. Bake for 15 minutes, or until kale is wilted and starting to get a little crispy.
  3. While the vegetables are roasting, make the quinoa. Using a strainer, rinse the black quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
  4. When the vegetables are done roasting, let them cool to room temperature. Chop up the red onion slices and kale. In a large bowl, combine quinoa, sweet potatoes, red onion, and kale. Drizzle the salad with remaining three tablespoons of balsamic vinegar and add in the dried cranberries. Stir to combine. Season with salt and pepper and serve.
Notes

Original Recipe from: Two Peas and Their Pod

 

Flatbread

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This bread is delicious and takes about 45 minutes to make.  It is kind of like a soft cracker.

Flatbread
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Recipe type: Appetizer
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4 / 2 pieces each
Ingredients
  • 2½ cups whole wheat flour
  • 2 tablespoons flaxseed meal
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon salt
  • 1 cup warm water
  • Topping
  • 1 tablespoon extra-virgin olive oil
  • teaspoon dried basil
  • teaspoon minced garlic
  • teaspoon dried parsley
Instructions
  1. Mix flour, flaxseed meal, rosemary, salt, and water in a food processor until dough forms a ball.
  2. Turn dough onto a floured work surface, and knead for 5 minutes.
  3. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at room temperature 30 – 60 minutes. (I simplify this by just using my stand mixer from start to finish)
  4. Preheat oven to 400 degrees. Roll dough out to ¼-inch thickness to cover an oiled 11 by 17-inch baking sheet. With a fork, poke holes all across dough.
  5. Mix olive oil, basil, garlic powder, and parsley in a small bowl, and stir well. Use a basting brush to spread oil mixture across dough. Score (make shallow cuts without separating into pieces) with a knife into 12 (3 by 3½-inch) squares.
  6. Bake 15 – 20 minutes or until slightly crispy, and remove from oven. Let cool on baking sheet 10 minutes before cutting and serving.
Notes

Original Recipe: Feola, Kristen (2010-12-14). The Ultimate Guide to the Daniel Fast (Kindle Locations 1746-1761). Zondervan. Kindle Edition.

This can be made into a sweet bread by using ½ teaspoon cinnamon instead of basil, garlic powder, and parsley.

 

Black Bean Dip

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This dip is absolutely delicious! It may not look like much, but it is filling, fairly quick to make, and goes with any cracker/veggie scoops you have on hand.

Black Bean Dip
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Recipe type: Appetizer
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 3 cups/6 servings
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced red bell peppers (about 1 large pepper)
  • 1 clove garlic, minced
  • cup water
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 tablespoons fresh parsley or 1½ teaspoons dried parsley
  • teaspoon dried crushed rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Instructions
  1. Heat olive oil in a large skillet over medium heat. Add onions and red peppers, and cook until onions are soft and translucent. Stir in garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.
  2. Place water and 2 cups of beans in food processor or blender; process until smooth.
  3. Pour the pureed beans into skillet and stir. Add the remaining beans, parsley, rosemary, salt, and pepper.
  4. Reduce heat to low and cook 15 minutes, stirring occasionally. Transfer to a serving dish and serve warm.
Notes

Recipe source: Feola, Kristen (2010-12-14). The Ultimate Guide to the Daniel Fast (Kindle Locations 1649-1663). Zondervan. Kindle Edition.

 

Kale Chips

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Kale Chips
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Recipe type: snack
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Ingredients
  • a bunch of kale
  • 1/2 tsp salt
  • 1-2 tbsp olive oil
Instructions
  1. Cut the stalks out of the kale and then cut or tear the kale in to 2-3 inch pieces.
  2. Put the kale, salt, and olive oil in a large bowl and stir until coated evenly.
  3. Place kale in a single layer on a cookie sheet.
  4. In a 350 degree oven, bake kale for 10-15 minutes. Time varies so you just have to watch them. It only takes about 30 seconds for the kale to go from soggy to burnt.
  5. Repeat until you’ve cooked all of your kale.
Notes

You can use any type of seasoning you want: garlic salt, seasoned salt, salt and pepper, red wine vinegar and no salt – whatever you want. Be creative!

In our quest to eat healthier, we have been experimenting with quite a few recipes.  This one was a recipe I hoped my kids would eat.  It’s super easy to make but it does take some time to cook all the pieces since you need to lay them out in a single layer on a cookie sheet.

UPDATE: My husband thinks these taste like I picked hay from the field and cooked it.  My daughter ate a few when they were hot.  My son wouldn’t even try them.  I ended up eating them all myself.  I like them when they are hot out of the oven and they are slightly salty.  They do taste more “grassy” once they cool and sit.