Posts made in January, 2013


Posted by on Jan 18, 2013 in New | 0 comments



My brother’s daughter, Lindsey Rose lives with a condition called Cystic Fibrosis since first diagnosed as a baby. It is a debilitating lung disease that over time damages the lungs to a point where they are ineffective.



Over the past few months, Lindsey has been going through a qualification process at the USC Lung Transplant Center in Los Angeles. The complex and complicated process bore fruit when she was accepted to the lung transplant program knowing that the gift may extend her life.

Our family knows the journey will be a bumpy one—but for me and my house-- we have placed her in the hands of the One who gave her life and purpose.

Fasting is a time when you embrace emptiness.  You become more and more sensitive to the Spirit of God, often to the point of where weeping is the only expression of what is happening inside your heart.

Jentezen Franklin

“Then your light shall break forth like the morning, your healing shall spring forth speedily, and your righteousness shall go before you; the glory of the Lord shall be your rear guard. Then you shall call, and the Lord will answer; you shall cry, and He will say, ‘Here I am.’”

Isaiah 58:8-9


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Meatless January

Posted by on Jan 16, 2013 in Pasta | 0 comments

Meatless January


If Meatless Mondays can improve your health imagine the benefits that spill into view from the Daniel Fast!

Embracing vegetarian entrees is fairly easy once you learn how to coax full flavors out of vegetables by creating savory layers.  My approach is not to replace the meat but make the vegetables the best they can be--adding creamy beans, legumes, and or, whole grains for texture and a nutritious boost.


Some meals have more steps than others but soups and stews are quick and effortless if you plan ahead.








MP planted cabbage, broccoli, chard, and kale in the winter garden.  We also have romaine and red leaf lettuce.








The chard is running out of steam so I put together a soup for supper on a freezing night—using another of my favorite versatile vegetables, butternut squash.








The first layer of flavor is nearly always (for me) onion and garlic sauteed until tender.  The next being the brown fond lingering on the bottom.







Adding any liquid; water, stock, wine, apple juice, or tomatoes as I have added here releases the fond into the soup. Stir well.








Plop in the cubed squash and thyme.








Pour vegetable stock and water into the soup pot and bring to a boil.  Reduce to a simmer and cook until squash is tender.








Remove the center stem from each chard leaf and chop before adding to the soup with the beans.








The soup is done when the leaves are wilted and the beans are heated through.








The comfort of warm savory broth partners subtly with the creamy beans and slightly sweet squash.

If you are not fasting--add a robust dusting of Parmigiano-Reggiano.

So simple--you might want to try this one!

Butternut Squash and Cannellini Bean Soup with Greens


  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • Kosher salt and pepper
  • (to taste)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 1/2 pound butternut squash, peeled and cut into 1/2 -3/4 inch cubes
  • 1 quart vegetable stock
  • 1 cup water (or more as needed)
  • 2 (15 ounce) cans cannellini beans (white kidney beans),
  • drained and rinsed
  • OR 1/2 pound dry beans, soaked overnight, cooked and drained
  • 1 small bunch spinach or
  • Swiss Chard (about 4 cups), chopped


  1. Heat the oil in a Dutch oven over medium-high heat. Add onion, a pinch of salt and pepper and sauté, stirring often until softened, about 2-3 minutes. Add the tomatoes and their juices and cook, stirring until heated through. Stir in squash, thyme, stock and water.
  2. Reduce heat and simmer until the squash is tender, about 15-20 minutes. Stir in the beans and the greens and cook until wilted and beans are heated through.
  3. Adjust seasonings.
  4. Serves 4-6
  5. © Copyright 2011 Peggy Barrett Lunde
  6. All Rights Reserved


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Posted by on Jan 14, 2013 in Daniel Fast Recipes, Pasta | 2 comments



Clarity has its way of seeping into the center of this short season of fasting.  What we eat is not to take the place of first fruit offerings of our time.

A simple meal at the end of the day is sufficient.

It extends the moments of realignment—




There was a time when whole wheat pasta was hard to "swallow".  It cooked up gummy and could not be justified in my opinion.

Thankfully that has changed.  Win-win!








Simple.  You will have to hang in here with me on this one.  It looks fairly monochromatic until the coronation at the plate.








There will be a nice brown to deglaze after the onion is sauteed with the garlic, salt and pepper, and crushed red pepper for heat and character.







There will be more brown as you add vegetable broth to coax up the former brown.








Add whole wheat pasta right into the boiling seasoned broth.







Carefully fan the angel hair pasta out as it begins to sink (into the brown) and cook.








The pasta will quietly simmer in the broth uncovered for 10 minutes or so.  The trick here is to keep it moving so it doesn't clump together during the process.  Use tongs or a pasta fork for this maneuver.
















When nearly all of the liquid is absorbed and the pasta cooked al dente








stir in a large bunch of fresh bright minced parsley along with








a can of garbanzo beans (chick-peas), drained and rinsed.   Toss well and adjust the seasonings.








The method is unlikely-- but results in a straightforward and satisfying pasta supper with a heat note and a woodsy nuttiness.



Serve it on a lovely plate crowned with a buttery slice of avocado and a splash of fruity olive oil.




The only thing that counts is faith expressing itself through love.

Galatians 5:6

Whole Wheat Pasta with Garbanzo Beans


  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, sliced
  • Pinch crushed red pepper flake, or more (to taste)
  • 1 quart low sodium vegetable broth
  • 8 ounces (1/2 pound) whole wheat angel hair pasta
  • 1 (15.5 ounce) can garbanzo beans, drained and rinsed
  • Kosher salt and pepper to taste
  • 1 bunch fresh parsley, finely chopped
  • 1 medium avocado, sliced


  1. Heat the oil in a large saucepan over medium heat. Saute the onion and garlic until softened, 2-3 minutes. Add the garlic and red pepper and cook, stirring for another minute.
  2. Add the broth and bring to a boil. Add the pasta and simmer uncovered, stirring occasionally to keep the pasta from sticking together. Cook the pasta for about 10 minutes until the broth is nearly absorbed. Stir the parsley and beans into the pasta. Adjust the seasonings.
  3. Garnish with avocado slices.
  4. Serves 4
  5. Adapted from-- Real Simple


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The Vintage People

Posted by on Jan 11, 2013 in Daniel Fast Recipes | 3 comments

The Vintage People



Some time ago, like in the 1970’s when I was working as a postal carrier for the Newport Beach Post Office; I spotted a vegetable chili in the deli case of swanky Gelson’s Market.  My job was to pick up the outgoing mail but-- I made a practice of detouring past the take-out food displays and the pretty, pretty pastries.



There was something about the Vegetable Chili that intrigued me.  It looked delicious and hearty without striving to be an imposter to big beefy chili by using invented meat.

Sometime in that era, the LA Times printed a recipe for the chili but the ingredients, lengthy steps, and the copious amount of oil, called for an alteration.

We have been enjoying my rendition for a zillion years and now...

It has become vintage—like me.

The slightly spicy chili fits right in with the Daniel Fast guidelines.  Who would have thought God would have used a lowly girl mail carrier to bring forth chili?








Yes, even Trader Joe's has helped streamline the chili with their new 10 Minute Bulgur.








Boiling water is poured over the cracked wheat and set aside to absorb.








The aromatics are sauteed in layers beginning with red onion and garlic, salt and pepper.

Then add the chopped celery and carrot.  When the vegetables have softened the spice mixture goes in.  It is important to saute the spices for even a few seconds to remove the rawness and release their warm earthiness.

I usually do all of this in a Dutch oven.  Because we were going to Madelynne's water polo game and because it was freezing outside and because I wanted it to be dinner as soon as we walked in the door -breath- I made this early in the Crock-Pot .  In fact, I will always make it in the Crock-Pot forever.








While I was prepping the vegetables I added the tomatoes to the skillet and let them simmer for 10 minutes or so.








Cut and slice the vegetables to the size you prefer.








Toss them in the bowl of the Crock-Pot








Stir the tomato mixture from the skillet into the vegetables.








I add a cup of water to the little bit of tomato left in the can and swish.  Add the Zen water to the chili.








Set the chili to cook on high for an hour and low for 4-5 hours.








When we arrived home I swiftly added the bulgur wheat, kidney beans, and chopped cilantro.








It heated through quickly.

Yes, It remains on the top of my comfort food list.

Maybe even better tomorrow?








Edison Chargers 7    Los Alamitos Griffins 0

griffin is a creature with the head and wings of an eagle and a body like a lion. They are said to be from India and are depicted in Greek mythology.

Go Chargers!

Vintage Vegetable Chili


  • 1/2 cup bulgur wheat
  • 1 cup boiling water
  • 1-2 Tablespoons olive oil
  • 1 medium red onion, chopped
  • 4 cloves garlic, chopped
  • 2 large stalks celery, chopped
  • 2 large carrots, sliced
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • Pinch crushed red pepper
  • (to taste)
  • 1 teaspoon dried oregano
  • 1 yellow crookneck squash, cubed (about 6 ounces)
  • 1 zucchini, cubed (about 6 ounces)
  • 1 red bell pepper, cubed
  • 1 green bell pepper, cubed
  • 8 ounces mushrooms, quartered
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup water
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1/2 cup cilantro, chopped


  1. Pour bulgur into a heatproof bowl and add boiling water: cover and let stand while preparing vegetables.
  2. Heat oil in a large stock pot or Dutch oven. Sauté onions and garlic over medium heat until translucent. Add celery and carrot; continue to sauté for 3-4 minutes more. Stir in spices. Add tomatoes; simmer covered, 10 minutes.
  3. Add remaining vegetables and water. Simmer 30 minutes until vegetables are tender. Adjust seasonings; stir in beans, bulgur and cilantro. Heat through.
  4. Serves 4-6
  5. --adapted from Gelson’s Market

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Heart of Humility

Posted by on Jan 10, 2013 in New | 0 comments

Sweet Girl with Rose

The guidance of the Spirit is generally by gentle suggestions or drawings, and not in violent pushes; and it requires great childlikeness of heart to be faithful to it.  The secret of being made willing lies in a definite giving up of our will.

As soon as we put our will on to God’s side, He immediately takes possession of it and it begins to work in us to do His good pleasure.

Hannah Whitall Smith

For God is working in you, giving you the desire and the power to do what pleases Him.

Philippians 2:23 NLT

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