TOMATO GRITS

This is a comfort food if you enjoy grits. If you have any left over, you can brown it on a griddle for breakfast the next day or serve it with another meal. It would probably be like Polenta. This one you must try. It is a great dish when company comes for breakfast.

1/2 lb Bacon (I fry up 6 slices)
3 1/2 cups Chicken Broth
1/2 tsp Sea Salt (less if you are limiting salt)
1 cup Regular white Grits (Do not use quick or instant grits)
1 can chopped Tomatoes and Green Chilies, drain liquid.
1 cup Cheddar Cheese shredded, medium or sharp.

Fry the bacon and remove to drain on paper towel. I use a pot that will also cook the grits, but you can fry in a skillet and then transfer the bacon drippings to the pot. I cut the bacon in small pieces and stir until they are brown, then remove them. Whatever works best for you.

Add the chicken broth to the bacon drippings. When it comes to a boil, add the grits slowly as you stir. Lower the heat and continue to stir about 15 minutes. Grits are bad to scorch or burn and pop out on you, so keep heat low enough to control it.

When grits are cooked, add the tomatoes & green chilies, bacon pieces and the cheese. As you encorporate these ingredients into the hot grits, the cheese will melt and then this tasty dish is ready to serve.

CUCUMBER FENNEL SALAD

Many of you may not be familiar with fennel. It looks some what like celery with delicate feathery top. Everyone at the gathering last night said they enjoyed it. It is a very cleansing salad with a refreshing taste. If you are serving two to four people, you may want to cut this recipe in half.

1 English Cucumber, diced
1 Fennel Bulb, diced
1 Avocado, diced
Half of an Onion, chopped (Red, Spanish or Sweet)
1 bunch of Cilantro, chopped (You could use Parsley)
Salt & Pepper to your taste

Dressing:
2 TBS. Agave Syrup
3 TBS fresh Lemon Juice


I started with the combination of cucumber and fennel with Cilantro and added the dressing. I added half of the Avocado simply because I was wanting to use the other half for something else, but it would be good to add the whole avocado.

I tasted the salad and it was good without salt, so if you are limiting salt, do not add any. When you use salt, be sure to spend a little extra money for quality mineral salt without anti-caking agents.

I pulled a little salad out in a small bowl to taste how I liked it if I added a touch of jalapeno pepper. I did but liked it better without. I did not have any Banana Peppers or I would have chosen that over the jalapenos. I didn't want to get it too hot for my guests.

Actually jalapenos are very alkalizing if they are fresh, but you must be careful not to touch your face if you chop them yourself. If you buy them already chopped in a jar, they are not alkalizing to the body.

COMPLETE SATISFACTION

My heart is filled with gratitude when I think of You, Father. Your grace toward me has given me great wealth, far beyond corruptable possessions. In You I have been enriched in every way. I do not lack any thing I truely need, for You are present in me, ready to be all I need. You have called me into belonging and into fellowship with You, great I AM. Nothing in this life compares with the satisfaction in knowing You.

John Piper has said, "God is most glorified when I am most satisfied in all His providences." It is in the "dark" or the hard times, when things don't go my way, that this truth is the most blessed for me. Instead of stewing about what I can't control or "fix", I can turn my attention to the everpresent God within me. He reminds me that He is in control and He is with me to face whatever troubles me. My body and my soul rests in His presence.


THE LORD is my Sheperd.
. . . . . IS my Sheperd.
. . . . . . . MY Sheperd.
. . . . . . . . . SHEPERD.


Repeat "The Lord is my Sheperd" four times, emphasize the word that is capitolized. When I do this I get four meditative prompts. Each statement creates a new meaning that makes me glad.

Since You, Triune God, are my Sheperd. I lack nothing.
You are all I need.
You are my Provider.
You are my Protector.
You are my Peace.
My complete satisfaction is in You.

FLATBREAD PIZZA

This is a different version of pizza. I prepare one for Tal and me with a raw salad or soup. We each eat half and that is enough.

You can use Whole Wheat rounds, Flatbread or Flour Tortillas (Tomato, Spinach, Plain).
Basil Pesto and/or Sun-dried Tomato Pesto
Roma Tomatoes, chopped
Fresh Spinach chopped
Sliced Mushrooms
Sweet Onion chopped or Green Onions
Crumbled Feta Cheese
Grated Parmesan Cheese
Olive Oil


Spread Pesto on one side of each Pita, Flatbread or Tortilla and place on a baking stone or cookie sheet.
Top with vegetabales and cheese.
Drizzle with Olive Oil.

Bake 350 degrees for 12 minutes in the preheated oven or until bread is crisp.
Cut into quarters or in half and serve.


ANOTHER VERSION:

Green Olive Tanpenade or Tomato Basil Pesto
Sundried Tomatos, cut up
Pepperoni, cut up or whole
Feta or Cheddar Cheese (I perfer Feta)
All or some of the other vegetables

OTHER ADDITIONS:
Artichoke Hearts
Sweet Bell Pepper
Roasted Red Pepper
Leftover Chicken you have prepared for another meal.

You can add to either version of this pizza.