I found this on the Mars Hill Church (the good one ^_^) website and wanted to share since it so far seems very scripturally based and head on.
Hope it leads you to a better understanding of Godly Fatherhood.
Linkage Here!!
Thursday, July 9, 2009
Crave - Finding Satisfaction in God Alone
Linkage Here!!
Wonderful women's sermons on various topics.
Crave - Session 1 - Kay Courson
Craving Security - Session 2 - Rhonda Callabello
Craving Control - Session 3 - Sandie Brooks
Finding Satisfaction in God Alone - Session 4 - Kay Courson
Craving Beauty - Session 5 - Cindy Gilland
Craving Food - Session 6 - Diane Taulbee
Craving Love & Affection - Session 7 - Erin Hettick
Wonderful women's sermons on various topics.
Crave - Session 1 - Kay Courson
Craving Security - Session 2 - Rhonda Callabello
Craving Control - Session 3 - Sandie Brooks
Finding Satisfaction in God Alone - Session 4 - Kay Courson
Craving Beauty - Session 5 - Cindy Gilland
Craving Food - Session 6 - Diane Taulbee
Craving Love & Affection - Session 7 - Erin Hettick
Monday, June 29, 2009
Beef Stock Recipe
1 lb Beef Stew Meat, cut into 1 inch cubes
1 large onion, peeled and quartered
1 large carrot, sliced lengthwise or 2-3 handfuls of baby carrots
1 large celery stalk, halved
2 large garlic cloves, peeled or dried garlic powder
4 quarts cold water
1 bunch parsley
1 tsp dried thyme
1/4 tsp dried dill
1 tsp salt
6 whole black peppercorns
1 large bay leaf
1 large tomato, halved (optional)
Place beef, onion and carrot in large greased roasting pan and roast 20-30 minutes in 400 degree oven until browned. Transfer vegetables and meat to stockpot, pouring any juices into stockpot as well. Bring mixture to simmer, cover and continue to simmer for 3 hours. Do not boil - this will produce a nasty looking foam that you will need to skim off. Strain stock through sieve. Chill stock and remove any fat that rises to the top. Stock can be frozen up to 3 month's.
Personally, I prefer to not skim off the fat because that acts as a "second seal" to keep out the freezer smell. When your ready to use it, after it's defrosted, then skim off the fat and use as you normally would.
1 large onion, peeled and quartered
1 large carrot, sliced lengthwise or 2-3 handfuls of baby carrots
1 large celery stalk, halved
2 large garlic cloves, peeled or dried garlic powder
4 quarts cold water
1 bunch parsley
1 tsp dried thyme
1/4 tsp dried dill
1 tsp salt
6 whole black peppercorns
1 large bay leaf
1 large tomato, halved (optional)
Place beef, onion and carrot in large greased roasting pan and roast 20-30 minutes in 400 degree oven until browned. Transfer vegetables and meat to stockpot, pouring any juices into stockpot as well. Bring mixture to simmer, cover and continue to simmer for 3 hours. Do not boil - this will produce a nasty looking foam that you will need to skim off. Strain stock through sieve. Chill stock and remove any fat that rises to the top. Stock can be frozen up to 3 month's.
Personally, I prefer to not skim off the fat because that acts as a "second seal" to keep out the freezer smell. When your ready to use it, after it's defrosted, then skim off the fat and use as you normally would.
Wednesday, June 24, 2009
GF/VG/ETC-FREE Waffles
Yay! Okay, so I played around and found a recipe that produced a really yummy and crispy waffle.
1 c. white rice flour
1/2 c. potato starch
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vegan rice protein powder
1 1/4 c. rice milk or alternative
1/4 c. oil
Mix dry ingredients, whisk in wet, add any additions. Next pour 3/4 c. into your waffle maker and follow appliance directions.
Cinnamon Raisin Waffles -
3 tsp. sugar
1 tsp cinnamon
1 T. raisins
Banana Waffles -
1/2 smooshed banana
3 tsp. sugar
1 tsp cinnamon
Blueberry Cinnamon Waffles -
1/4 c. whole blueberries
3 tsp. sugar
1 tsp cinnamon
Savory Pizza Waffles (Whodathunkit, right?)
1 Plain Waffle, toasted
1-2 T. pizza sauce, per waffle
2 T. Rice Cheese, mozzarella flavor, per waffle
Sprinkling of olives, GF pepperoni, thinly sliced onions, thinly sliced bell pepper, etc. Whatever you like.
Assemble pizza waffle's on cookie sheet and broil until cheese melts completely. Enjoy!
1 c. white rice flour
1/2 c. potato starch
2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vegan rice protein powder
1 1/4 c. rice milk or alternative
1/4 c. oil
Mix dry ingredients, whisk in wet, add any additions. Next pour 3/4 c. into your waffle maker and follow appliance directions.
Cinnamon Raisin Waffles -
3 tsp. sugar
1 tsp cinnamon
1 T. raisins
Banana Waffles -
1/2 smooshed banana
3 tsp. sugar
1 tsp cinnamon
Blueberry Cinnamon Waffles -
1/4 c. whole blueberries
3 tsp. sugar
1 tsp cinnamon
Savory Pizza Waffles (Whodathunkit, right?)
1 Plain Waffle, toasted
1-2 T. pizza sauce, per waffle
2 T. Rice Cheese, mozzarella flavor, per waffle
Sprinkling of olives, GF pepperoni, thinly sliced onions, thinly sliced bell pepper, etc. Whatever you like.
Assemble pizza waffle's on cookie sheet and broil until cheese melts completely. Enjoy!
Wednesday, June 17, 2009
Supermarket Guru Product Reviews
Found this site on redplum.com and Phil Lempert is the product reviewer. He reviews a good bit of natural/organic products with a few regular stuff tossed in.
CHECK IT OUT
CHECK IT OUT
Monday, June 15, 2009
Vegan/Kosher/GF Crockpot Baked Beans
4 cans (15oz ea) Northern Beans
2 small onions, diced
1 tsp. dry mustard
1/4 c. brown sugar (I use light but dark will add a hint of molasses)
1 1/2 tsp. sea salt
1/4 c. brown rice syrup (Lundberg is GF) or maple syrup
1 c. tomato sauce (or thin some tomato paste with water to equal this amount)
Pour all ingredients into a crockpot and stir to combine thoroughly. Turn crockpot on low and allow to slowly heat for 6-8 hours. Watch consistency of bean sauce, taste test throughout the time to see if it needs more sweetness or salt for your personal tastes. I dip potato chips into baked beans so I prefer a bit more sauce but cook to your tastes.
2 small onions, diced
1 tsp. dry mustard
1/4 c. brown sugar (I use light but dark will add a hint of molasses)
1 1/2 tsp. sea salt
1/4 c. brown rice syrup (Lundberg is GF) or maple syrup
1 c. tomato sauce (or thin some tomato paste with water to equal this amount)
Pour all ingredients into a crockpot and stir to combine thoroughly. Turn crockpot on low and allow to slowly heat for 6-8 hours. Watch consistency of bean sauce, taste test throughout the time to see if it needs more sweetness or salt for your personal tastes. I dip potato chips into baked beans so I prefer a bit more sauce but cook to your tastes.
GF/Egg/Dairy & Vegan Potato Salad
3 c. peeled and diced cooked potatoes
1/2 c. chopped celery
1/4 c. chopped onion (if you don't have raw onion use onion powder to taste)
2 tsp. dried dill
1/2 c. vegenaise (click here for website info)
1 tsp. sugar
1 tsp. celery salt
1/4 tsp. white pepper
1/2 tsp. dry mustard
Place potatoes, celery and onion in large bowl. Mix remaining ingredients in a bowl and whisk. Pour over potato mixture and toss until thoroughly coated. Refrigerate until serving time.
1/2 c. chopped celery
1/4 c. chopped onion (if you don't have raw onion use onion powder to taste)
2 tsp. dried dill
1/2 c. vegenaise (click here for website info)
1 tsp. sugar
1 tsp. celery salt
1/4 tsp. white pepper
1/2 tsp. dry mustard
Place potatoes, celery and onion in large bowl. Mix remaining ingredients in a bowl and whisk. Pour over potato mixture and toss until thoroughly coated. Refrigerate until serving time.
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