Re-fried Bean Dip

Posted on October 15, 2012 by Jennifer Grace

You will love this economical, delicious and versatile re-fried bean dip. Serve it with burritos, inside enchiladas, or with a bag of chips and salsa. A great gluten-free snack for church and friend gatherings.

Ingredients:
1 lb. (2 cups) dry pinto beans
6 cups water
2 onions, chopped
1/2 cup olive oil
1 teaspoon salt
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon garlic powder

I like to start this recipe the night before. Put 2 cups pinto beans in a soup pot. Fill pot with water, cover and set on counter to soak overnight. In the morning, pour off the water and follow the steps below. If you forget to soak your beans overnight, you can use the quick method.

Quick method: Put 2 cups pinto beans in a soup pot. Fill pot with water, put on stove on high heat until it comes to a boil. Remove from heat and cover for one hour. Now you may pour off the water and follow the steps below. At high altitudes I sometimes use both the overnight soak and the quick method to get my beans to soften.

And now for the recipe…

Put your soaked beans back into the soup pot. Add 2 chopped onions and 6 cups water. Bring to a boil, reduce to simmer, cover and cook about 3 hours. Stir the beans occasionally, adding more water if necessary.

When beans and onions are cooked, remove from heat and drain off excess water, leaving beans and onions in pot. Put soup pot back on the stove on low heat. Add olive oil, salt, chili powder, cumin and garlic powder while mashing with a potato masher. Continue stirring and seasoning until the beans look and taste just the way you like them.

Scoop the bean dip into a 2 quart casserole dish. Serve warm or refrigerate to serve later. Keep for one week in refrigerator or freeze to store longer.

“Again, the kingdom of heaven is like treasure hidden in a field, which a man found and hid; and for joy over it he goes and sells all that he has and buys that field. Matthew 13:44 (NKJV)

Crusty Mexican Bean Bake – Gluten-free

Posted on August 29, 2012 by Jennifer Grace

Hola! One of our family’s favorite meals is Mexican night. There are many delicious Mexican gluten-free dishes. You can make almost any of your favorite Mexican foods with corn tortillas instead of flour. This recipe is even better, because I can make it when we have no tortillas. It is so colorful and yummy.

Crust:
1 cup corn meal
1 t. salt
1 t. baking powder
4 T. butter (1/4 cup)
1 cup sour cream or yogurt
2 eggs, beaten

Lightly butter a 13 x 9 inch glass casserole dish. Stir together corn meal, salt, baking powder, butter, sour cream or yogurt, and eggs. Spread in bottom of glass dish. (This may be prepared early and refrigerated).

Filling:
1 onion, chopped & T. olive oil
1 Tablespoon chili powder
1 t. Tabasco sauce
4 cups (2 – 15 oz. cans) undrained kidney beans
1 – 1/2 cups (2 – 6 oz. cans) tomato paste

Saute onion in olive oil. Add salt, chili powder, Tabasco sauce, kidney beans, and tomato paste. Spoon the filling over the crust. Bake at 350 degrees for 30-35 minutes.

Toppings:
1 cup shredded cheddar cheese
1 cup black olives, sliced
1 green pepper, chopped
1 fresh tomato, chopped
2 cups lettuce, chopped

Remove dish from oven and top with cheese, olives, peppers, tomato, and lettuce. Eat and enjoy immediately! Serves one hungry family of 6. Great for lunch the next day, too!

For the adventurous:
Serve with extra salsa, sour cream and chips.

This recipe is adapted from The More with Less Cookbook published by Herald Press, 1976. It was originally submitted by Evelyn Fisher of Akron, Pennsylvania. Thank you, Evelyn!

Blessed be the Lord God of Israel
From everlasting to everlasting!
Amen and Amen. Psalm 41:13 (NKJV)

Gluten-Free Zucchini Muffins

Posted on August 23, 2012 by Jennifer Grace

Zucchini season is here again! You may be looking for yummy ways to use these bountiful veggies from your garden. This gluten-free (GF) version of our favorite zucchini bread recipe comes from my camp friend in Washington state. We enjoyed a batch of GF zucchini muffins just the other day.

1 and 1/2 cups brown rice flour
1/4 cup tapioca flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
1 t. cinnamon
1/2 t. guar gum
2 eggs (or 2 T. flax soaked in 6 T. water)
1/2 cup applesauce
1 cup honey
1 cup grated zucchini
1 t. vanilla

Set oven for 350 degrees. Line a muffin pan with 12 muffin cups. Mix together dry ingredients. Blend in eggs or flax eggs, applesauce, honey, zucchini and vanilla. Use an ice cream scoop to fill the muffin cups with batter. Bake 25-30 minutes. Cool and enjoy.

Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning. James 1:17 (NKJV)

Gluten-Free Lasagna

Posted on August 7, 2012 by Jennifer Grace

This gluten-free lasagna is also meat-free, making it the perfect meal to serve to your vegetarian friends. A fresh salad with fruit will complete your meal. You may make the lasagna ahead, keeping it in the refrigerator until you are ready to bake it.

1 package Rice Lasagna noodles (cook according to package)
28 oz. Ragu or similar Italian sauce
1 cup Mozzarella cheese (plus a little extra)
2 cups Ricotta cheese
2 cups Cottage cheese (if the grocery store is out of Ricotta, I use 4 cups Cottage cheese)
2 Eggs, slightly beaten
1/2 cup Parmesan cheese
2 Tbsp. Parsley (1 Tbsp. dry)
1 tsp. Sugar
1/4 tsp. Pepper

Cook lasagna noodles. Cover the bottom of a 9 x 13 inch glass pan with a spoonful of tomato sauce. Arrange 4 lasagna noodles over the sauce. Mix together the cheeses, eggs, parsley, sugar and pepper. Put 1/3 of the cheese mixture on top of the noodles. Repeat these layers again and again, so you have 3 layers of sauce, noodles and cheese, ending with a bit more sauce. Sprinkle extra mozzarella and parsley on top. Cover with foil sprayed with pan spray so it won’t stick. Bake at 350 degrees for 45 minutes. Remove foil and bake 15 more minutes, or until bubbly. Let lasagna set a few minutes before serving. Enjoy!

Note: If you would like veggies added to your lasagna, you may layer them with the first two cheese layers. Spinach, zucchini, green peppers, and carrots all make a yummy lasagna.

“Therefore I say to you, do not worry about your life, what you will eat or what you will drink; nor about your body, what you will put on. Is not life more than food and the body more than clothing? Look at the birds of the air, for they neither sow nor reap nor gather into barns; yet your heavenly Father feeds them. Are you not of more value than they? Matthew 6:25-26 (NKJV)

Black Bean Blender Brownies

Posted on June 1, 2012 by Jennifer Grace

Here’s a recipe that has become popular in my local circles recently. My daughter found it at college for her simulated bakery business. A friend emailed me the recipe, and it also appeared in our small town newspaper. So, it must be good!
These brownies are easy-to-make and full of protein. The black beans replace flour, making them a gluten-free treat. It was my daughter who just graduated from college with high honors and a degree in sustainable foods (proud Mama!), who discovered the simplicity of using a blender (Good job, Kallie!). You will have time for a TEA CUPP with Jesus while these are baking in the oven.

Black Bean Blender Brownies
15 oz. can black beans, rinsed and drained (best with no salt or onion added)
3 large eggs
1/3 cup melted butter
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla
2/3 cup cane sugar
1/2 cup chocolate chips

Preheat oven to 350 degrees. Butter a pie pan or 8 or 9 inch square cake pan. Put all ingredients except chocolate chips in your blender. Blend until beans are smooth. Pour into prepared pan. Sprinkle chocolate chips on top. Bake for 40 minutes or until done. Cool, cut, and enjoy!

And you will seek Me and find Me, when you search for Me with all your heart. Jeremiah 29:13 (NKJV)

Kevin’s Kringla

Posted on May 8, 2012 by Jennifer Grace

Here is a yummy recipe to eat with your TEA. It’s gluten-free when made with Gluten-Free Mama Flour. And it’s easy enough for the kids to make for you!

My son Kevin is in cooking for 4H. He whipped up a batch of these delicious gluten-free Kringla last week. Good job, Kevin! Maybe you’ll see these at the fair this summer!

1 cup half & half or whipping cream
2/3 cup buttermilk
1 Tablespoon canola oil
1 cup sugar

3 1/2 cups Gluten-Free Mama Flour
2 teaspoons xanthum gum
1 Tablespoon baking powder
1 teaspoon salt

Mix together cream, buttermilk, canola oil and sugar. In another bowl, mix together the dry ingredients. Add the dry ingredients to the cream mixture. Mix well. Put dough in a covered bowl and chill overnight. Divide dough into walnut-size balls. Roll each ball into a 7-inch snake and then fold into a pretzel shape. Place on parchment paper on a cookie sheet. Bake at 325 for 10-13 minutes (don’t brown). A perfect “praying arms” cookie for your TEA CUPP time with Jesus!

I Thirst

Posted on December 15, 2011 by Jennifer Grace

After this, Jesus, knowing that all things were now accomplished, that the Scripture might be fulfilled, said, “I thirst!” John 19:28 NKJV

Up again in the night for another feeding, I sat in bed nursing our new baby. Though I had just sipped some water, my throat was still dry, since nursing requires a great deal of fluids.

“I thirst,” I mused. And then I thought of Jesus and His words from the cross. “I thirst,” He whispered weakly. The people heard and offered Him vinegar on a sponge. Then Jesus died for our sins.

This is Jesus who proclaimed “I am the Living Water.” Yet on the cross He thirsted. When Jesus said, “My God, my God, why have You forsaken Me?” perhaps at that moment He was alone, a perfect Man, the spotless Lamb, not God the Living Water. For at that moment God had left Him so He could die for our sins. Thus Jesus thirsted.

This is what our Jesus did for us. Thank You, dear Jesus. May I remember what You did for me on the cross every time I thirst. Amen.

Today’s TEA CUPP: Read Matthew 27:45-54. Thank Jesus for His gift of life. Remember Jesus every time you thirst.

But whoever drinks of the water that I shall give him will never thirst. But the water that I shall give him will become in him a fountain of water springing up into everlasting life.” John 4:14 NKJV

Petitions: With my whole heart

Posted on October 29, 2011 by Jennifer Grace

Today’s TEA CUPP: Praying God’s Word.

Here is a verse to pray today as we POUR out our hearts to Jesus, giving Him our PETITIONS.

I cry out with my whole heart;
Hear me, O LORD!
I will keep Your statutes. Psalm 119:145 (NKJV)

Promises: For our children

Posted on October 28, 2011 by Jennifer Grace

Today’s TEA CUPP: Praying God’s Word.

Here’s a PROMISE from God’s Word to claim during our TEA CUPP time with Jesus today:

But from everlasting to everlasting
the LORD’s love is with those who fear Him,
and His righteousness with their children’s children. Psalm 103:17 (NIV)

Understand: I would have perished

Posted on October 27, 2011 by Jennifer Grace

Today’s TEA CUPP: Praying God’s Word.

Here’s another verse to help us UNDERSTAND our story, as we pray and share TEA with Jesus today:

If Your law had not been my delight,
I would have perished in my affliction. Psalm 119:92 (NIV)

My TEA CUPP Prayers

Praying God's Word … Inviting Ladies to TEA with the King of kings!

Tag Archives: My Tea Cupp Prayers

Re-fried Bean Dip

Crusty Mexican Bean Bake – Gluten-free

Gluten-Free Zucchini Muffins

Gluten-Free Lasagna

Black Bean Blender Brownies

Kevin’s Kringla

I Thirst

Petitions: With my whole heart

Promises: For our children

Understand: I would have perished