Light and bright recipes with scriptures that warm the soul -A. Christopher
-A. Christopher
Divine Manna “And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger and he that believeth on me shall never thirst. I am the bread of life.” -John 6:35, 48
With so many cook books out there with scriptures you are probably wondering what makes this one different. Well the answer is YOU! You make it just as different as all the recipes you will find inside. Just like each one has its own identity you have yours in Christ. When it comes to God, his children have so many ways to come together. Each recipe has a verse with it for you to read before you start cooking it. After you have cooked your recipe, take a look at the side bar and concentrate on the common ingredient. This will give you something to think about and meditate on as you enjoy your meal. Each recipe was written with love and the peace of Christ. Just keep in mind that we didn’t mean light as in diet, but light as in casual! They are meant to be shared with family and friends and contain ingredients that are inexpensive and can be made in little than an hour (unless it is a slow cooker recipe!). Every recipe has an ingredient that is the most important. So does your life. That ingredient is Christ. So, clean off your cutting boards and put on your apron it’s time to get cooking! -Ann Christopher 2 The Divine Manna: Light and Bright
Publisher From The Desk Publishing Rose.studio6@yahoo.com
Editor
This cookbook is dedicated to my
Rosanna Christopher
daughter who loves to cook as much
Contributing Editor
as she loves the Lord. And by grace, that is a lot.
Mia James
Pictures Image Search
Contributing Writers Ann Christopher Rosanna Christopher Mia James Peggy J. Owens
Account Executives Rosanna Christopher Mia James
The Divine Manna Š Cookbook. January 2012. Published by From the Desk Publishing; Wallaceville Road Chickamauga, GA. Direct all publication and editorial inquiries to rose.studio6@yahoo.com. All the information herein has been checked for accuracy. No responsibility is accepted for deletions, omissions, errors and/or inaccuracies. Publisher reserves the right to place any ad on first come first serve basis. No materials contained herein may be reproduced without the exclusive written permission of the publisher. Š Copyright 2011 by From the desk Publishing. Published in the U.S.A. 3 The Divine Manna: Light and Bright
Table of Contents Soups and Salads Easy Tom Yum Soup
5
Orzo Pasta with Mustard Dressing
6
Cobb Salad with Pizza
7
Pasta Mushroom Pasta with white sauce And fried cappers Pasta Cucina
8 9
Main Dishes Oven Roasted Pork Salad
10
Feng Shui Chicken
11
Desert Balsamic Pears
12
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Easy Tom Yum Soup A heart at peace gives life to the body, but envy rots the bones Proverbs 14:30 About this recipe: Like life, sometimes we want our food to be spicy yet simple. This soup is just that! This is the COB version of Thai Tom Yum Goon soup. Hardware:
One Large stock pot with lid Ingredients: 15 to 20 medium shrimp peeled, deveined tail ON 2 cups of Chicken broth One half packet of our old fav...onion soup mix! About 2 teaspoons of cilantro chopped One teaspoon balsamic vinegar One tablespoon of rice wine vinegar. Apple cider vinegar will work too if you don't have any. One half small can (1/4 cup) of diced tomatoes with chili’s and all the juice from the can 3 tablespoons of sugar 1 1/2 cups water 1/2 teaspoon of garlic powder Salt to taste Cooking Instructions: Combine all the ingredients EXCEPT THE SHRIMP and let come to a boil. Let it boil for about 10 min stirring often to avoid boil over. Reduce heat to med and add shrimp. Let it boil another 15- 20 min or until shrimp are pink and done. Enjoy!
The Common Ingredient: The best thing about broth soup is that you can see all the ingredients in them. That is how God is with the soul. He knows what is on the altar of our spirits. As you make this dish and enjoy it think about a time when God saw straight through your intentions.
Prep Time: 5 min. Cook Time: 30 min. Servings: 5 one cup servings NOTES
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Orzo pasta salad with Grain of mustard seed dressing If ye have faith as a grain of mustard seed, ye shall say to this mountain: Remove hence to yonder and it shall remove; and nothing shall be impossible unto you. Matthew 17:20 The Hardware: One large pot to boil pasta A serving dish A sauté skillet A small mixing bowl The ingredients: 3 boneless skinless chicken breasts 1 package of orzo pasta 1/2 cup of mushrooms Fresh parsley to taste 1 tsp of lemon juice 1/4 cup of extra virgin olive oil 2 tsp of brown mustard Herbs d' Province to taste Preparation: In the sauté skillet allow the mushrooms to cook till just tender while the pasta boils in the pot. Be sure to follow the package directions on the orzo. Different brands have different times. Set the mushrooms to the side, add the chicken with some salt and pepper to taste. Allow chicken to cook on stove top until done. Set chicken aside to cool slightly.
The Common Ingredient: It takes a lot of faith to cook a great dish. You need all of the elements to come together just right or the dish could be ruined. Isn’t it amazing however, that God only requires that we have enough faith that is no larger than a mustard seed! The sizing comes in handy when you are going through trials. At those times, that’s all you can give. Prep Time: 10 mins Cook Time: about 45 Serves: 4 Notes:
In the mixing bowl combine the mustard, herbs d' province and the lemon juice. Slowly mix in the olive oil. Cut chicken into chunks. Add it to serving bowl along with drained pasta and mushrooms. Mix well. Add the dressing and top with the fresh parsley. Serve hot or cold!!!
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Spicy Make up Pizza and Cob Salad The rich and poor meet together: The Lord is the maker of them all. Proverbs 22:2
For the dressing: 3/4 cup of your fav ranch dressing 1 tsp. of each: chili powder, garlic salt, parsley, red pepper flakes Half tsp of ginger if you have it For the salad: 1 cup of grilled and diced chicken 1 small can of whole kernel corn sugared 1 bag of baby spinach or any lettuce leaf mix of your choice Cherry tomatoes sliced to your liking. For Pizza: One store bought pizza (sometimes you have to have help!) mushrooms of your liking 1/4 cup of green onions Chorizo sausage out of casing, uncooked and crumbled 1/4 cup of dressing mixture Preparation: First cook corn and sugar with 1 teaspoon of sugar. If you don't like sugar in your corn you can omit it. Once the corn is cooked move it to the side to cool. Put the 1/4th cup reserved dressing on the pizza and top with the mushrooms, green onions and chorizo. Cook the pizza as directed on the box. Prepare salad by putting the spinach (or leaf) in a large bowl and adding the seasoning of your choice. I personally like a little salt, black pepper, garlic powder, parsley and oregano on mine. Just a little sprinkling will do as your dressing is going to be salted enough. Add the corn and tomatoes toss and then add the chicken. Add the dressing and toss. Serve with the pizza and a coke!!
The Common Ingredient: Many cooks use shortcuts. Not because they are necessarily pressed for time, but often times the exact thing costs more than they can afford at the time. Isn’t it nice to know that when it came down to dying for us, the best was used! We can never repay that costs and there are no substitutes.
Prep Time: 10 mins Cook Time: about 18-20 depending on the pizza Serves: 6 Notes:
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Mushroom Pasta with White Sauce and Fried Capers “Know therefore the Lord your God is God; he is the faithful God, keeping his covenant of love to a thousand generations of those who love him and keep his commands. -Deuteronomy 7:19 NIV The hardware: A sauce pan, a heavy skillet and a roaster or bake pan, and a pan to boil pasta in. For the white sauce you will need: 2 cups of whole milk 6 oz of butter, unsalted please 1 cup of heavy cream For the mushroom pasta you will need: Pasta of course, penne preferably 1 13 oz box One cup each of three of your fav mushrooms I like button, chanterelles and shitake myself. Chopped please! 2 table spoons of olive oil and 2 oz of unsalted butter Salt and pepper to taste 1/2 cup chicken broth 1 table spoon of capers 1 small onion chopped Fresh or dried parsley to taste and garnish Preparation: In the sauce pan, melt the butter add a dash of salt, the milk and cream. Stir until a slight boil on medium heat, drop to a low simmer and let come together for about 10-12 mins.
The Common Ingredient: We all have those tried and true recipes that are passed down from generation to generation. Each time a new generation makes it, they add their own twist. God, however, does not change. His promise then, is his promise now. He is the best thing to pass on! Prep Time: 15 mins Cook Time: About 25-30 mins Serves: 4 Notes:
In the skillet melt the butter and add the oil so the butter does not burn. Add the onions and let them cook until slightly translucent. Add the mushrooms and some the parsley to taste and allow to come together for about 15 mins on med high heat. Then add the chicken and let it go for another 5-8 mins or until mostly absorbed by the mushrooms. Remove sauce from heat when it is finished and put the pasta on to boil. Once the pasta is boiled to al dente combine with the sauce and the mushroom mixture. Put the mixture in a greased or sprayed bake dish. Sprinkle the cappers, left over parsley and if you like 1/2 cup white cheddar cheese on top and stick under broiler for 8-10 mins or until golden brown and delicious. Serve with warm bread or as a side and enjoy!!
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Pasta Cucina The Lord is nigh unto them that are of a broken heart; and saveteh such as be of a contrite spirit. -psalm 34:18
Hardware: One large pot to boil pasta in a large skillet Ingredients: One box of bowtie pasta 1/4 cup of turkey smoked sausage 4 slices of thick cut bacon, cut into bite sized pieces 1/2 teaspoon of herbs d' province (if you don't have this don't worry about it) 1/2 teaspoon of Italian seasoning 1 small tomato diced 1 each of green and red chili pepper ( you can just use 1/2 teaspoon of chili powder or crushed red pepper if you don't have these) 1 green onion chopped, white onion will work as well 1 jar of your fav sauce. Mine... garlic and parmesan cheese sauce from Ragu. 1 pat of butter Preparation: I recommend pre chopping everything before you start cooking the pasta. You will need about 10 to 11 mins on the bowtie and you will start your bacon about halfway thru your pasta. So get your pasta boiling and at about the 5 min mark but your bacon in a HOT skillet over medium heat that has been sprayed with olive oil (or just put in a tsp of oil if you don't have the spray). When your bacon looks close to your liking, add the sausage, peppers, onions and tomatoes and the Italian seasoning. Stir together and then put a lid on the skillet for about 2 min. this will allow the tomatoes to render their juice and steam the meat mixture together. By now your pasta should be done. Drain and add pasta to skillet and add the butter and the Herbs d' province if you have it. Add the sauce and let the flavors come together for a 2-3 more min. Serve and enjoy!!
The Common Ingredient: For many of us, comfort food comes in the form of various starches. When you exclude potatoes, pasta is next in line. It is easy to make and comforting to eat. Gods word is like that as well. It is easy to find and brings comfort to the soul. What are some of your favorite scriptures and how do they bring you comfort? Prep Time: 15 mins Cook Time: About 15 mins Serves: 4 Notes:
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Oven Roasted Pork Salad By humility and fear of the Lord are riches, and honor, and life. -Proverbs 22:4 The Hardware: Aluminum foil A sauté pan A baking sheet Ingredients: Boneless pork chops thin sliced. You will need one pork chop per person. 1 bag of regular leaf spinach---not baby spinach. 2 red delicious apples cut into slices or cubed. 2 tbl spoons of lime juice 1/4 cup apple juice 1/4 cup orange juice 2 pats of butter Almond slices or pecans (These will cook with the pork. You can choose however to just top your salad with croutons’ afterwards.) Preparation: Cut pork into medallions. Pre-heat your oven to 350 degrees. Melt butter in sauté pan and brown the pork chop medallions. Do not cook thoroughly as they will finish in the oven. Add salt and pepper to taste. While the medallions brown, portion aluminum foil into equal sections per guest (4 pple eating, four pieces of aluminum foil). This recipe feeds four pple. Place an equal number of spinach in the bottom of the foil. Fold foil into a bowl of some sort. It will need to hold liquid. In a vessel that is easy to pour from, mix all the liquid. Pour equal amounts it to each packet. It should be enough to almost cover the spinach. Add the now browned pork medallions, the apples and the nuts (if you chose to use them) on top of the spinach. Close pouches but leave enough of an opening to allow steam to come out. Place pouches on baking sheet and cook between 30 min to an hour just until pork is completely done. Let cool a bit and enjoy!!
The Common Ingredient: We have all heard the expression that someone who is doing very well financially is “living high off the hog”. Though many religions view the pig as filthy we can take it’s humble nature and calm spirit as an example. We often expect God to put us in a mansion when we barely appreciate the riches of His simple majesty. What are you neglecting to appreciate that God has already given you? Prep Time: 15 mins Cook Time: About 30-45 mins Serves: 4 Notes:
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Feng Shui Chicken But straightway Jesus spake unto them, saying, Be of good cheer; it is I be not afraid. -Matthew 14:27
The hardware: One deep baking dish large enough to accommodate your roasting chicken A Dutch oven is perfectly fine. Ingredients: Salt to taste Pepper to taste, course ground preferred Garlic powder or 2 cloves of garlic minced (2 tsp) 1/2 stick of butter One whole lemon halved 1/4 cup of buttermilk, yes buttermilk! 2 tsp of spicy brown mustard or Dijon 1 tbsp of honey 2 onions halved 3 sticks of celery cut in half Oh yeah one whole chicken cleaned!! Take the halved onions and celery and one halve of the lemon and stuff your bird!! Then tie the legs together and then tuck the wings under the bird. That way they can cook evenly and brown nicely. Melt the butter and combine the other ingredients in it. Rub the bird in this mixture, cover with foil and refrigerate for NO LONGER THAN 15 MINS. Any longer will cross contaminate the stuffed veggies inside. Uncover and bake on 350 for 30-35 mins until bird is done. If you find the chicken getting too brown but is not cooked all the way through, loosely tent it until done. Let stand for 15 mins and enjoy!!!
The Common Ingredient: It can be hard to find calm in the hustle and bustle of life. But ever so often we find that few minutes of peace. What do you do with it? Do you call a friend or cross off items from you to do list? Do you take those few moments to recharge with Christ? Only he can be the peace in the midst of the storm. Prep Time: 15 mins Cook Time: About 35-45 mins Serves: 4 Notes:
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Balsamic Glazed Pears Before a word is on my tongue you know it completely, O Lord. -Psalm 139:4
Sweetness can come in some pretty different forms and packages. When you think of vinegar you usually think of pungent and astringent. Well not this time! Try this recipe and you will be unexpectedly delighted. The Hardware: One sauce pan The Common Ingredient: One baking dish ungreased 9x13 The Ingredients: When we go about our day to day Two cans of Pears in light syrup or juice, either is fine we find that we fall into a routine. 1/2 cup of good balsamic vinegar We do the same things at the same 1/4 cup of light or dark brown sugar time on certain days and so on and a pinch of salt so on. Where does the Word of 1 teaspoon of cinnamon God fit into your routine? How 1/2 teaspoon of nutmeg much time are you willing to Give? butter If you carve out some time for 1/4 cup of sugar Christ on a day to day basis, you In the sauce pan combine the regular sugar, 1 tsp of will find your routine way more butter and the balsamic together on medium high heat. gratifying and a whole lot sweeter. Once the butter has melted, bring the liquid to a boil for a few minutes and stir often. Reduce heat and simmer Prep Time: 5mins covered, for about 20 minutes. Once the liquid has reduced to a thin sauce, turn off heat and place aside. Cook Time: About 30 mins In your baking dish, arrange drained pears split side up. If the pears were in syrup, spoon a little of the juice over Serves: 6 the pears. Crumble brown sugar on top of pears and add the nutmeg, cinnamon and salt. Dab with butter and Notes: pour half the balsamic sauce over the top. Place in a 350 degree oven for 30 minutes. Serve as a side, a desert or over ice cream. Use remaining sauce in other dishes or to plate! Enjoy!!
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Send us your recipes and along with your favorite scripture and you could be in our next Everyday Manna! Send an email to rose.studio6@yahoo.com with the subject heading EVERYDAY MANNA RECIPE. Include the recipe, the scripture and if you have one, attach a picture of the finished product!
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