Sunday, June 15, 2014

Spanish Sights

In the kitchen!

Watching some Flamenco dancing!

During my LDC last year, a friend celebrated a milestone event. I was celebrating once again a year later!

Soaking in the sunsets and views on my walks around the neighbourhood. 

The Mediterranean in the distance with a gorgeous jacaranda tree.

Oh to live in a villa in Spain. I didn't live here, but I enjoyed the landscapes and decorating styles of all the villas nearby. 

Faces of the LDC

The mighty force who fed 42 bellies lunch and dinner! I learned a lot about multiplying recipes and dish presentation…. still got a ways to go.

My mentor and coach last year when I attended the LDC. What a godly example of a woman!
Canadian Representation

My teammates from Y Vancouver! Looking forward to welcome a Canadian LDC next year with these amazing people! 

A Glimpse into LDC

Every week we(staff & delegates) broke off into Triplets and met to pray & support  one another. Once Triplet came up with this catchy slogan the teaching on Conflict Resolution.

When you have conflicts there is a solution. 
We learned this well in LDC. 
A need for crucial conversations. 
We all want UNITY.

Thursday, May 29, 2014

Taco/Fajita Seasoning

Taco Seasoning
• 4 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp crushed red pepper flakes
• 1 tsp dried oregano
• 2 Tbsp paprika
• 2 Tbsp ground cumin
• 2 tsp kosher salt
• 2 tsp black pepper
• 1 Tbsp dried cilantro
• 1 Tbsp cornstarch
1. Combine all ingredients together.
2. To make taco meat, brown 500 grams beef or turkey. Drain fat.
Add . cup water and 2 tablespoons taco seasoning. Cook and
stir over medium high heat until for 5 minutes.
3. Store extra seasoning in an air-tight container.

Hummus Recipe

Oh SOOO good!

Serves: 6-8 Total time: 15 mins

• 500 grams (just over a lb) of garbanzo beans
• 170 grams (about . cup) of Greek or plain yoghurt
• 2 Tbsp lemon juice
• 1 1/2 Tbsp olive oil
• 1 large garlic clove, crushed
• 2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• Dash of hot sauce or chilli sauce (optional)
• Paprika (for garnish)
1. We start by putting all ingredients in a blender or food processor
(both work well). Blend all of this until its smooth. You might find
you need to add a touch more oil or yoghurt to achieve a smooth
consistency. And you can always adjust salt and pepper to your
own taste.
2. Finish it by garnishing with a few whole garbanzo beans and a

sprinkle of paprika.

Wednesday, May 28, 2014

Honey Sesame Chicken

Honey Sesame Chicken
Serves: 6-8 Total time: 30-45 mins
• 700 grams (1 1/2lbs) of chicken breast
• 2/3 cup chicken broth
• 1/2 cup honey
• 3 Tbsp soy sauce
• 2 tsp sesame oil(vegetable oil will work fine too)
• 1 tsp white vinegar
• 3 Tbsp finely chopped yellow onion
• 1 garlic clove, finely minced
• 1 tsp finely grated ginger
• Salt and freshly ground black pepper, to taste
• 1 Tbsp cornstarch
• 1 Tbsp cold water
• 1 Tbsp sesame seeds
• Chopped green onions, for garnish (optional)
1. Sauce: in a small saucepan combine chicken broth, honey, soy sauce, sesame oil, vinegar, onion, garlic, ginger and season with salt and pepper. Allow this to come to a boil, stirring occasionally. Meanwhile in a small bowl whisk together 1 1/2 Tbsp cornstarch with 1 1/2 Tbsp warm water until
well blended. Once the mixture has reached a boil, whisk in cornstarch and water into honey mixture, and then reduce heat to medium-low and stir constantly until mixture has thickened, about a couple minutes. Once you have reached your desired consistency with the sauce, taste it. Everyone will have his or her
own preference with this kind of sauce. You might need more honey, or soy sauce. Or if it is too strong a taste, thin it out with some chicken stock. And then simply remove from heat and cover with lid to keep warm.
2. For the chicken, we usually bake it. In our opinion, it’s the healthiest and tastiest way. Cut off any fat, and place the chicken in a baking dish with some oil and salt and pepper, and throw it in the oven for about 20-30 mins. Then, let it cool for 5-10 mins and shred it.
3. This goes best over white, or brown rice. And you can either mix your shredding chicken into your sauce, or pour the sauce over your meal as you like. And then finish with some chopped green onions and a sprinkle of sesame seeds.

Chicken Pot Pie Crumble

* Warning - it's Delicious!

Chicken Pot Pie Crumble
Serves: 6 Total time: 1 hr +/-
• 550g chicken
• 2 cups chicken broth
• 1 Tbsp olive oil
• 1 cup peeled and diced carrots (about 2 large carrots)
• 3/4 cup diced celery (about 2 large stalks)
• 3/4 cup finely diced yellow onion (about 1/2 medium onion)
• 2/3 cup frozen peas
• 3 Tbsp butter
• 1/3 cup all-purpose flour
• 3/4 cup milk
• 1 tsp lemon juice
• 1 1/2 tsp dried parsley
• 1/4 tsp dried thyme
• 1 cup white wine (optional)
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp garlic powder (use 1/2 tsp for a slightly stronger garlic flavour)
• 1/4 cup butter, cold and diced into small cubes
• 56 grams finely shredded Parmesan cheese (about 1/2 cup packed)
• 3/4 cup + 2 Tbsp heavy cream
1. We start with the chicken. Cut it into bite-sized pieces and bake or fry (whichever you prefer) until chicken is just cooked. Now set it aside for later
To prepare crumble:
2. Preheat oven to 230ºC/450ºF. In a mixing bowl, lets whisk together the flour, baking powder, salt, pepper, and garlic powder. Using your fingertips, cut butter into mixture until mixture resembles coarse crumbs. Then stir in Parmesan cheese. Lastly pour in the heavy cream and mix just until combined. Break and drop mixture into 1 - 2-inch pieces onto a sheet covered with parchment paper. Bake in preheated oven for 10 minutes until golden. Remove from oven and set aside.
To prepare filling:
3. Start by heating olive oil over medium high heat. Once hot, add carrots, onion and celery. Sauté vegetables, stirring occasionally until lightly golden and tender, about 5 - 6 minutes.
Then pour vegetables into a bowl and set aside. Next, reduce heat to medium, and melt the butter in the saucepan. Once it’s melted, add in flour and cook, stirring
constantly for about 20 seconds (it will be very thick). While stirring, slowly add in milk followed by reserved chicken broth, lemon juice, parsley, thyme and season with salt and pepper to taste. We like to substitute 1 of the cups of chicken broth with
white wine. It’s optional, but delicious. Bring the mixture just to a boil, then slightly reduce heat and allow to cook about 1 minute longer until thickened, stirring
constantly. Remove sauce from heat and add sautéed vegetables, frozen peas and diced chicken to sauce, then toss to evenly coat. Pour this mixture into a baking dish and sprinkle with baked crumble topping. Bake in 200ºC/400ºF oven until nicely

golden about 10-15 minutes.