Cooking with Faith

My husband and I have found cooking to be fun. Yes, fun! When I accepted Christ and surrendered to him, it was just as our church was about to begin the Daniel Fast. As my husband always says, “You don’t take things slow. You hit the ground running.” This is very true. With my encouragement and belief it was a sign, we jumped full on into the fast. It opened our stomachs to whole foods and brought us even closer. Cooking with whole foods, and the prep that goes into the meal, takes spending extra time in the kitchen you hadn’t spent before. Let me tell you, it is worth every minute. We have laughed and shared so much during the extra time in the kitchen TOGETHER.

This page will be to share our kitchen experiences and recipes as we experiment and discover new tastes, with some Faith and Love behind every moment!


~ Sweet Potato Fries & Green Beans ~

sweetpotatogreenbeans

 

Ingredients: We only used fresh produce.

  • 2-3 large sweet potatoes
  • bag of green beans
  • olive oil (extra virgin if you prefer)
  • 1 crushed garlic clove
  • 1/2 cup sliced almonds (can be found in the baking section)
  • garlic powder
  • sea salt
  • paprika
  • parsley

 

For the green beans, I recommend using a wok or large pan.

For the sweet potatoes, I recommend using parchment paper on a large cookie sheet.

I am sharing this recipe first for a reason. This was our first meal during the Danial Fast. What a fun night this was. It does take a little time to cut the sweet potatoes into the size you like. So take this time to pre-heat your over at 400f. While I was cleaning and cutting the sweet potatoes, my husband was washing the dishes. We took this time to talk about our day.

Once I had my sweet potatoes cut to the size I wanted, I placed a handful at a time into a bowl, drizzled olive oil over them and a dash of paprika. Once coated, I placed the sweet potato fries on the cookie sheet. I repeated this until they were all coated and spread out evenly. At this point my hands were slippery from the oil and my husband had to help me with the lids of the parsley and sea salt. I poured a little sea salt at a time in my hand and just sprinkled it over the fries then dashed the parsley over them. You can put as much as you like on them. There are no limits! Unless you’re not suppose to have salt. Then you know your limits.

For baking, I have two recommendations on the time. If you want them soft, only bake on the center rack for 25-30 minutes. If you want them to be a little more textured then bake on center rach for 30-35 minutes.

While these bakes, we got to work on our green beans. We only snapped the ends off, pinching as close to the end as possible. Once we were done with this, we washed the batch of beans thoroughly and set to the side. I don’t recommend using highest heat for this on your stove. I used medium-high heat. You will want to put about 3 tablespoons of olive oil into the pan while it’s heating up.

Once warm, add the green beans, 1/2 cup of sliced almonds and 1 crushed garlic clove to the pan. Toss them enough to mix just a bit. Drizzle a little olive over the beans, add in a dash of garlic powder and sea salt. Do not let this sit. You will want to continuously stir the mix for until the beans are bright green or soft. Once again, this all depends on how you like it.

Enjoy!

 

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