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Category: Recipies

Observing a Daniel Fast

Daniel was a prophet of God during the 6th century B.C.  I once heard it preached that Daniel is the only man, other than Christ, that the Bible has nothing bad to say about.  I have enjoyed any and all of the studies I’ve done in the book of Daniel.

He was among some Israelite children who were taken captive by the Babylonian king Nebuchadnezzar during a siege of Jerusalem. Daniel and his friends, Shadrach, Meshach, and Abed-Nego, were among a select group who were chosen based on:

Then the king instructed Ashpenaz, the master of his eunuchs, to bring some of the children of Israel and some of the king’s descendants and some of the nobles, young men in whom there was no blemish, but good-looking, gifted in all wisdom, possessing knowledge and quick to understand, who had ability to serve in the king’s palace, and whom they might teach the language and literature of the Chaldeans.  Daniel 1:3-4

Based on how they did things, the king fed them delicacies and wine and gave them intense training for 3 years, after which they would be able to serve the king.  The problem with the food was that the Babylonians did not follow a Levitical diet, and they offered their food to their idols before they consumed it.  Despite their circumstances and the fact that this could have resulted in severe punishment for them, Daniel, Shadrach, Meshach, and Abed-Nego, refused to eat the food and to drink the wine.  The eunuch in charge of them said:

“I fear my lord the king, who has appointed your food and drink. For why should he see your faces looking worse than the young men who are your age? Then you would endanger my head before the king.”   Daniel 1:10

Daniel offered a challenge to him.

“Please test your servants for ten days, and let them give us vegetables to eat and water to drink.  Then let our appearance be examined before you, and the appearance of the young men who eat the portion of the king’s delicacies; and as you see fit, so deal with your servants.”  Daniel 1:13-14

So, the eunuch consented and at the end of ten days, Daniel and his friends looked healthier and stronger than the other captives who partook of the delicacies and wine of the king.  So they were allowed to continue with their diet for the three years training time.

Now at the end of the days, when the king had said that they should be brought in, the chief of the eunuchs brought them in before Nebuchadnezzar.  Then the king interviewed them, and among them all none was found like Daniel, Hananiah (Shadrach), Mishael (Meshach), and Azariah (Abed-Nego); therefore they served before the king.  And in all matters of wisdom and understanding about which the king examined them, he found them ten times better than all the magicians and astrologers who were in all his realm.  Thus Daniel continued until the first year of King Cyrus. Daniel 1:18-21

That is the first time such a diet is mentioned in the book of Daniel.  The next time is in Daniel 10.

In those days I, Daniel, was mourning three full weeks.  I ate no pleasant food, no meat or wine came into my mouth, nor did I anoint myself at all, till three whole weeks were fulfilled.  Daniel 10:2-3

Daniel had received a message from God, and he fasted for 21 days so that he would fully understand this vision.  At the end of his fast, he was able to interpret the vision from God (which is understood to have been a vision of the risen Christ) and give a prophecy about his vision.

So, there are two instances in the book of Daniel where he fasts from anything but vegetables (and according to everything I’ve studied, the term for vegetables includes fruits and seeds) and water.  Once was to make his body healthy, to improve his appearance, to “buff up” so to speak.  Another time was to strengthen himself spiritually for God to speak to him.

Starting January 2, my husband and I will begin a 21-day observance of “The Daniel Fast”.  I want to detox my body and focus on God.  I’m using the fast to strengthen both my body and my spirit.

If you Google Daniel Fast, you will get a wealth of resources that do all sorts of talking and explaining about the fast.  Some allow tofu, some explain away drinking herbal tea, some spend page after page trying to explain just how to do it.  I’m going to keep it simple.

In observing the diet we will eat only vegetables, fruits, and unleavened bread that does not contain any ingredient that is not made directly from a vegetable or fruit.  For instance, I am going to make tortillas out of fresh ground flour and olive oil (instead of shortening or beef tallow).  When I make a salad, I’ll flavor it with olive oil (cold pressed) and lemon juice.  We will eat only whole grains (brown rice vs. white rice). We will only drink water.  We call it “vegan extreme”.

We aren’t looking for shortcuts. We’re not going to consume a “to-furkey” because it’s a vegan turkey. We’re just looking to simply eat straightup fruits and veggies and drink only water.

We do this fast annually, and it is so rejuvenating to both my body and spirit that I start looking forward to it weeks in advance. This year, I feel led to share with you my menus for the fast as well as recipes, hints, tricks, and insights I receive as I fast and pray.  I will be posting daily in my Hallee the Homemaker facebook group about it. If you want to join in, check back on this blog through the Daniel Fast tag at this link, or join that group (I promise I won’t try to sell you anything.)

Other than that specific group, I’ll also be on a social media fast. So, that’s about the only place you’ll be able to find me other than this website.

halleeLOGOspinefinal

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Chatting with Author Suzan Tisdale

I spent the day with the amazing and wonderful author Suzan Tisdale in her home near Peoria, Illinois, last weekend. We cooked all day Saturday, whipping up several Scottish inspired recipes:

Scotch Eggs with Sauce

Meat Pies with Hallee’s “On the Fly” Dip

Chocolate Scotch Bundt Cake with Scotch Caramel Sauce

Orange Chocolate Scotch Mousse with Scotch Whipped Cream

We had a blast! After cooking all day, we spent some time sitting on her patio, chatting about books, writing, audio books, and life. Here is the video:

halleeLOGOspinefinal


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Orange Chocolate Scotch Mousse

Orange Chocolate Scotch Mousse

Author Suzan Tisdale and I spent the day cooking in her kitchen near Peoria, Illinois. We made several recipes with a Scottish flare, including this incredibly silky and wonderful tasting Chocolate Mousse. Check out the video of us making it!

INGREDIENTS:

1 cup semi sweet chocolate chips
4 large eggs
1/4  cup Scotch whiskey
1/4  cup heavy whipping cream
zest of 1 orange

WHIPPED CREAM:

1 cup heaving whipping cream
1/4  cup powdered sugar
1 TBS Scotch whiskey

SUPPLIES:

2 large bowls
stand mixer and/or hand mixer
zester
measuring cups/spoons
rubber spatula
double boiler

PREPARATION:

separate the eggs

zest the orange

DIRECTIONS:

Place the chocolate chips, Scotch whiskey, and 1/4  cup heavy cream in the top of a double boiler. Melt until smooth and shiny. Set aside.

Whip the egg whites until stiff peeks form.

In a large bowl, beat the egg yolks until fluffy, then add the orange rind. Pour some of the chocolate mixer into the egg yolks and mix, then pour that mixture into the rest of the chocolate mixture. Fold together.

Fold the egg whites into the chocolate mix, being careful not to deflate the egg whites. Chill until cold.

FOR THE WHIPPED CREAM:

In a large bowl, mix 1 cup heavy whipping cream, 1 TBS Scotch whiskey, and the powdered sugar. Beat until thickened. Spoon on top of the individual mousse servings.

YIELD:

8 servings

NUTRITION: ~*~
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

.
halleeLOGOspinefinal


I’m so grateful for your visit, today.
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Chocolate Scotch Bundt Cake with Scotch Caramel Sauce

Chocolate Scotch Bundt Cake with Scotch Caramel Sauce

Author Suzan Tisdale and I spent the day last weekend cooking in her kitchen near Peoria, Illinois, and made several amazing recipes. One of my favorite from the day was this cake. We had a BLAST cooking together! Check out the videos of us making it!

 

INGREDIENTS:

FOR THE CAKE:

2 cups sugar
2 cups flour (unbleached all purpose is best)
3/4 cup dark cocoa powder
2 tsp baking soda
1 tsp baking powder (aluminum free is best)
1 tsp salt (Kosher or sea salt is best)
1 cup whole buttermilk (see notes)
2 large eggs
1/2  cup oil (organic canola is best)
2 tsp vanilla extract
1/4  cup Scotch whiskey

THE CARAMEL SAUCE:

1 cup sugar
pinch cream of tartar
1/4  cup water
2/3  cup heavy cream
1 TBS butter (unsalted is best)
11/2 TBS Scotch whiskey

SUPPLIES:

Measuring cups/spoons
Stand mixer or hand beater
Rubber spatula
Bundt cake pan
Wire cooling rack
Small saucepan
Whisk

PREPARATION:

Preheat oven to 350° degrees F (120° degrees C)

Grease the cake pan with butter. Dust with a mixture of cocoa powder and flour.

DIRECTIONS:

FOR THE CAKE:

Measure the dry ingredients and mix together. Add the wet ingredients. Mix just until wet ingredients are incorporated.

Pour into pan and bake 45-55 minutes, or until toothpick inserted in center comes out clean.

Remove from the pan and cool on a wire cooling rack.

FOR THE CARAMEL SAUCE:

Put water, cream of tartar, and sugar in saucepan. Bring to a boil and boil 5-6 minutes, or until the mixture turns and amber color. Do not stir during this time.

Remove from heat and whisk in the cream and butter. Return to low heat and whisk until smooth. It’s going to come together and act like it’s seizing up into a ball — just keep whisking. It will smooth out.

Whisk in the whiskey, then let cool for about an hour. It will thicken as it cools.

Pour over the cake.

YIELD:

12 servings

NUTRITION: ~*~
~*~
NOTES:

If you don’t have buttermilk, you can add 1 TBS vinegar to 1 cup white milk. Let it sit for about 5 minutes.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
halleeLOGOspinefinal


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Scotch Eggs with Sauce

Scotch Eggs with Sauce

Author Suzan Tisdale and I had a blast cooking in her kitchen last weekend. One of the dishes we made was Scotch Eggs with a Cayenne Mayonnaise Sauce. These are SO GOOD! I’d never made Scotch Eggs before, and I can assure you that they will now be a regular in our house. Check out the video of us making the recipe!

 

INGREDIENTS:

10 hard boiled eggs
2 lbs turkey breakfast sausage
1 cup chopped parsley
1/2  yellow onion
1 tsp dried thyme
1/2 tsp white pepper
1 tsp salt (Kosher or sea salt is best) (divided)
3/4 . cup flour (unbleached all purpose flour is best)
2 eggs
1 cup light bread crumbs
1/2 . tsp black pepper
2 TBS fresh parsley
oil for cooking

FOR THE SAUCE

2 egg yolks
2 cups canola oil (organic is best)
1 tsp salt (Kosher or sea salt is best)
1 TBS white vinegar
1/4  white Chablis wine
1/2 tsp Cayenne pepper
2 TBS lemon juice
1 TBS Worcestershire sauce

SUPPLIES:

2 large bowls
3 small bowls
mixer
sharp knife and cutting board
deep skillet
measuring cups/spoons
utensils for cooking

PREPARATION:

Boil the eggs. (Place eggs in pot and cover with water. Put in about 1 tsp salt. Bring to a boil. Once it reaches a boil, boil for 10 minutes. Place pot in sink and run cold water into the hot until the hot is entirely replaced with cold. Turn the water off. Eggs are cooked and ready to peel — but will be hot. You might want to let them cool.)

Finely dice the onion.

Chop the parsley. Separate 1 cup and 2 TBS

Beat 2 eggs in one of the small bowls.

In a deep skillet, heat 2 inches of cooking oil to 375° degrees F (190° degrees C)

DIRECTIONS:

In a large bowl, mix the turkey sausage with the chopped onion, 1 cup parsley, thyme, 1/2  tsp salt, and white pepper.

In one of the small bowls, place the flour.

In another small bowl, mix the bread crumbs with 1/2 tsp salt, black pepper, and 2 TBS fresh parsley.

Peel the boiled eggs.

Grab about 1/4 cup sausage in your hand and form a disc. Place an egg on top of it (see video) and wrap the sausage all around the egg.

Lightly roll in the flour. Dip in the beaten egg. Roll in the bread crumbs.

Fry in the skillet, turning it so that all of the sausage turns golden brown.

To make the sauce:

Place the egg yolks, vinegar, and 1/2 tsp salt in large bowl. Using the hand mixer, begin beating on high speed. SLOWLY drizzle the canola oil into the bowl. When all of the oil is incorporated, it should be mayonnaise. Using a whisk, stir in the remaining ingredients.

Serve the Scotch eggs with the sauce.

YIELD:

10 servings

NUTRITION: ~*~
.
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
halleeLOGOspinefinal


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Scottish Meat Pies and Hallee’s “On the Fly” Dip

Scottish Meat Pies and Hallee’s “On the Fly” Dip

I spent the weekend with author Suzan Tisdale in her beautiful home near Peoria, Illinois, and the two of us whipped up a couple of Scottish recipes. We had SUCH A BLAST. Here is the recipe for the Meat Pies and my “On the Fly” Dip.

Check out the live videos we made while cooking:

 

INGREDIENTS:

FOR THE PASTRY:

2/3 . cup cold butter
2 tsp salt (Kosher or sea salt is best)
2 cups all purpose flour (unbleached is best)
4-6 TBS ice water
1 egg

FOR THE FILLING:

2 TBS extra virgin olive oil
1 lb cubed steak
1 large onion
1/4 cup chopped chives
1 tsp salt (Kosher or sea salt is best)
11/4  tsp powdered mustard
1/2  tsp ground pepper

HALLEE’S ON THE FLY SAUCE:

1/2  cup mayonnaise
1/2 cup plain yogurt or sour cream
2 TBS chopped chives
1 scallion onion
1/2  tsp dried dill weed
1/2  tsp salt (Kosher or sea salt is best)
1/4 tsp black pepper

SUPPLIES:

2 large bowls
2 small bowls
large skillet
sharp knife/cutting board
measuring cups/spoons
mixing spoons
pastry cutter or fork to work pastry
rolling pin
2-3 inch cookie/biscuit cutter
sheet pan
pastry brush

PREPARATION:

Preheat oven to 400° degrees F (200° degrees C)

Finely dice the onion

Chop the chives

Finely mince just the white part of the scallion

Cut the meat into 1-inch cubes

In a small bowl, beat the egg.

DIRECTIONS:

Heat the olive oil in the large skillet over medium high heat. Add the ingredients for the meat filling. Cook until the meat is browned and the onions are tender.

While the meat is cooking, mix the flour and salt together for the pastry. Cut the butter into the flour until the mixture resembles crumbs. Add the ice water, 2 tablespoons at a time, until the dough comes together in a ball. Roll until 1/4 inch thick. Cut with a 2 to 3-inch biscuit cutter. You should be able to make about 24 circles of dough.

Place about 2 heaping tablespoons of the meat filling in the center of one dough round (depending on size of dough). Place another dough round on top of that and, using a fork, pinch the ends together, making sure that they are well sealed. Prick a couple of holes in the top of the pie to allow steam to escape.

Place on a lightly greased sheet pan and brush each pie with the beaten egg.

Bake at 400° degrees F (200° degrees C) for about 20 minutes, or until the pastry is nicely browned.

While the pies are baking, mix all of the ingredients together for the sauce.

Serve pies with sauce.

 

YIELD:

12 pies

NUTRITION: ~*~
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

.
halleeLOGOspinefinal


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
You can also become a fan on Become a Facebook Fan Facebook or follow me on Follow me on Twitter Twitter. I would love to see more of you!


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