Christmas

One way to keep Jesus Christ in your Christmas celebrations is to have Jesus Christ present in your daily life. Keeping Christ in Christmas is more about the way you live your life than the things you say - such as "Merry Christmas" versus "Happy Holidays."

Keeping Christ in Christmas means daily praise, love and the spirit of Christ that dwells in you and by allowing these traits to shine through your actions. Here are some simple ways to keep Christ as the central focus of your life during this season.

1. Give God one very special gift from you and you alone.

Let this gift be something personal that no one else needs to know about, and let it be a sacrifice. David said in 2 Samuel 24 that he would not offer a sacrifice to God that cost him nothing. Your gift to God might be to forgive someone you have needed to forgive. You may discover that you've given a gift back to yourself.

Corrie Ten Boom, a Christian who survived extreme brutality in a German concentration camp after rescuing many Jews from certain death during the Nazi Holocaust, was later able to say, "Forgiveness is to set a prisoner free, and to realize the prisoner was you."
Perhaps your gift will be to commit to spending time with God daily. Or maybe there is something you should be giving up. Make this your most important gift of the season.

2. Set aside a special time to read the birth of Jesus in Luke 2:1-20.

Consider reading this with your family and discussing it together.

3. Set up a Nativity scene in your home.

4. Plan a project of good will this Christmas.

5. Take a group Christmas caroling to a nursing home, a children's hospital, group home or foster care centre.

6. Give a surprise gift of service to each member of your family.

Jesus taught us that it is "more blessed to give than to receive." Acts 20:35 (NIV)

7. Set aside a time of family devotion on Christmas eve or Christmas morning.

Before opening the gifts, take a few moments to gather together as a family in prayer and devotion. Read a few Bible verses and discuss as a family the true meaning of Christmas.

8. Attend a Christmas church service together with your family or invite friends and family over to acknowledge this time of year.

If you are alone this Christmas or do not have family living close by, invite a friend or a neighbor to join you.

9. Send Christmas cards that convey spiritual messages.

This is an easy way to share your faith at Christmas time. If you've already purchased your cards - no problem. Just write a Bible verse and include a personal message with each card.

10. Write a Christmas letter or send a Christmas card to our men and women overseas who are fighting for our PEACE throughout the world.

You can never do a kindness too soon,
for you never know how soon it will be too late.
~ Ralph Waldo Emerson ~

Mince Pie

Mince Pie

Ingredients

PASTRY:
Pastry is for top and bottom crust using an 8" pie plate
8 oz. (220 g) all-purpose flour
a pinch of salt
2 oz. (50 g) room temperature lard, cut into small pieces
2 oz. (50 g) room temperature butter, cut into small pieces
2 tablespoons ice water
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MINCE PIE INGREDIENTS:
1-1/2 lbs. ground beef
*You can use a blend of beef and pork if you like.

1 large onion, finely chopped
2 garlic cloves, minced
1 can Campbell's condensed Golden Mushroom soup or Cream of Mushroom soup

6 tablespoons beef stock
1-1/2 tablespoons Worcestershire sauce or 4-1/2 teaspoons
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon onion powder
a few drops of cooking oil

Directions

PASTRY DIRECTIONS:
Sift the flour and pinch of salt into a large bowl.
Add the lard and butter using a knife to mix it into the flour until it is blended.
Lightly rub the fat into the flour with your fingertips until the mixture is crumbly.
Add 2 tablespoons water, a little at a time, blend the dough together with your fingertips.
When enough water is added, the pastry should leave the bowl fairly clean.
Put the pastry in a plastic food bag and leave it in the refrigerator for 30 minutes to "rest".
~~~~~~~~~~~~~~~~~~~
MINCE PIE DIRECTIONS:
Preheat oven to 400° F / 200° C
Saute onions and garlic in a large skillet on medium heat until caramelized.
Leave them in the pan, uncovered, stirring every few minutes until they are light brown.
Add spices, sauces and soup.
Simmer the mixture gently for about 10 minutes and thoroughly heated.
Roll out the pastry and line the greased pie plate.
Add the meat into it.
Cover with a second pie shell, trim edges neatly of excess dough with a knife and press the edges of the top and bottom crusts together really well with the back of a fork to seal in the meat filling.
Brush the top of the pie shell with a little oil so it browns nicely in the oven, and cut four or five small slits in the top so the steam within can escape as it bakes.
Bake in a pre-heated oven for about 30 minutes or until the crust is golden.
Serve with potatoes, your favourite vegetables and gravy.
Serves 4.

Scotch Broth

Scotch Broth

Prep. Time:25m Cooking Time: 80m Serves:4

Ingredients

2lb / 1 kg lamb or mutton, trimmed of fat
*I prefer using lamb shanks but it's up to you.
1 large onion,
1 large leek, rinsed and chopped
3oz / 75g split peas
3oz / 75g pearl barley - I always add more barley
3 carrots, pealed and diced
1 medium swede(rutabaga), peeled and diced
water or broth

Directions

Soak the peas and barley for an hour or so
Rinse under cold water and drain
In a large pot sweat the onion in a little butter or lard to soften
Add the meat and cover with water
Bring to the boil, and skim off the surface deposit
Add the pre-soaked barley and peas
Simmer for 40 minutes
Add the remaining vegetables
Continue simmering gently until just cooked.
Remove the lamb bone, leave to cool
Take meat off the bone and chop it. Then return the lamb to the soup.
Add parsley just before serving.
Serve steaming hot and with homemade rolls or bread.
Serves 4-6 people depending on the appetites.

Chocolate Chip Cookies - Low Fat

Chocolate Chip Cookies That are Low in Fat

By Fiona Haynes, About.com

 

It's hard to believe these chocolate chip cookies are low fat. By using half the normal amount of butter, and substituting an egg white for a whole egg, these make a wonderful and almost guilt-free indulgence. The chocolate flavor is enhanced by using cocoa powder as well as the chocolate chips. And by using mini chocolate chips, we're making a smaller quantity go a long way.

Cook Time: 9 minutes

Ingredients:

• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg white
• 1 tsp. vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup cocoa powder
• 1/3 cup miniature chocolate chips

Method:

Preheat oven to 375 degrees.

In a large bowl, beat butter and sugars together with an electric mixer until creamy. Add egg white and vanilla and mix until well blended.

In a medium bowl, combine flour, baking soda, salt and cocoa powder. Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. Don’t worry if the dough seems a little crumbly at first. Stir in chocolate chips.

Drop cookie dough by the teaspoonful on to a cookie sheet lined with parchment paper or a silicone mat if you have one.

Bake for 8-10 minutes. Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely.

Makes 30 cookies

This recipe can be easily doubled.

Citrus Cake

Citrus Cake Here is a tasty, tangy cake which is best made with pure juices of the citrus fruit.

Cake Ingredients:
8oz (250g or 1 stick) butter / margarine
8oz (250g or 1-1/4 cups) caster sugar or fine granulated sugar
12oz (350g or 3 cups) self-raising flour (all-purpose flour with baking powder)
4 eggs
1/2 cup orange juice
1/2 cup lemon / lime juice mixed
I like to add 1 Tbsp. of orange and lemon zest.
Butter Cream Icing Ingredients:
12oz (350g or 2-1/2 cups) confectioners' sugar (frosting)
6oz (175g or 1-1/2 sticks) butter or margarine
2 Tbsp. orange juice
2 Tbsp. lemon juice (or lime juice)
Method:
Preheat the oven to 160C (320F or Gas Mark 3) or 10C less if a fan assisted oven.
Mix the margarine and sugar together and cream until light and fluffy.
Then beat in the eggs, one at a time.
Stir in the fruit juices and the flour and mix well.
Pour the mixture into a cake tin measuring 8"x12"x1½" (20cmx30cmx3.5cm) which has been lined with baking parchment and spread evenly.
Bake in the pre-heated oven for roughly 35 minutes.
Allow the cake to cool in the tin before removal and storage in an air-tight container.

West Indian Chicken Curry With Squash

West Indian Chicken Curry With Squash

This is a very warming and comforting dish for Fall and Winter.


Ingredients:
2 Tbsp. vegetable oil
2 cups onion, chopped
2 garlic cloves, minced
1 Tbsp. tomato paste
4 tsp. mild curry powder
1/4 tsp. ground cloves or all-spice (optional)
Note: I like to replace the all-spice with 1/4 tsp. cumin
3 cups tomatoes, seeded and chopped
2 cups sweet red and yellow peppers
1 cup chicken broth
2.5 lbs. boneless, skinless chicken thighs, trimmed of all fat
(you can also use drumsticks or boneless, skinless chicken breast)
4 cups butternut or hubbard squash, peeled and cubed (2cm / 0.5 iinches)
Salt and pepper to taste

Method:
In a Dutch oven, heat oil over medium heat.
Add onion and saute, stirring occasionally, for approximately
5 minutes or until softened.
Add garlic and saute for 1 minute.
Stir in tomato paste, curry powder and cloves(if using) and cook for 1 minute.
Add chopped tomatoes, red and yellow peppers and chicken broth.
Bring to a boil over high heat.
Add chicken and squash, cover and simmer stirring occasionally for about 50 minutes or
until chicken is cooked thoroughly and squash is tender.
Season with salt and pepper.

Southern-Fried Chicken

Southern-Fried Chicken

Ingredients:
12 chicken legs (small)
12 chicken wings
600 ml or approximately 1 pint milk (2% or homogenized)
1 tsp. cayenne pepper
1 tsp. ground black pepper
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. ground cumin
1-1/2 tsp. paprika
2 cups flour liberally seasoned with salt and black pepper
1-1/2 cups buttermilk
canola or peanut oil for frying

Method:
Separate the thighs and drumsticks, remove tips(I keep these for chicken stock) from wings and separate. Whisk the spices into the milk, pour into a bowl, add the meat and marinate in the refrigerator for at least 24 hours.

When ready to cook, drain and discard all liquid from chicken and dip it all over in flour. Then dip in fresh buttermilk and dip once again in the flour to ensure an even coating. Lay the chicken pieces on a wire rack and leave for 1/2 hour.

Pour 2-3 inches of oil in a deep wok and heat to a medium-low heat. Place meat in the wok, creating an even layer (but do not place the pieces too close). Cook slowly, turning the meat occasionally, until the coating is golden brown and crisp all over.

Serve with your favourite dipping sauce.
Our favourite dipping sauce is bleu cheese mixed with sour cream.

Steak & Kidney Pie

Steak & Kidney Pie

2-1/2 lbs. stewing beef, cut into chunks
1 whole beef kidney, cleaned & trimmed of any fat then cut into chunks
Place the stewing beef and kidney in a very large saucepan and fill with 4 cups of boiling water to cover completely.
Add 3 large onions cut up, 2 carrots sliced into coins or chopped and salt & pepper to taste.
Boil until completely cooked.
Then mix 2 Tbsp. flour and water and add to the cooked meat in the saucepan.

Pastry for 2 crusts
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/3 lb. chunk of lard
1/3 cup ice cold water
Scatter flour on counter & roll out 2 rounds for deep dish pie plate (top and bottom)

Place cooled stewing beef, kidney, onion and carrot mixture into pastry lined pie plate.
Place the other pastry round on top and cut a couple of slits in top to allow steam to escape.
Crimp edges and brush with beaten egg yolk and milk mixture.
Bake in a pre-heated 350 degree for 1 hour.

Steak & Kidney Pie

Flemish Beef Stew

Serves 6

---

Ingredients:
4 tsp. canola oil, divided
2-1/2 lbs. bottom round roast, trimmed of fat and cut into 2 inch chunks

3/4 lb. sliced cremini or white button mushrooms
3 Tbsp. all-purpose flour
2 cups brown ale or dark beer
4 large carrots, peeled and cut into 1 inch pieces
1 large onion, chopped
1-2 garlic cloves, finely chopped or minced
1-1/2 Tbsp. Dijon mustard
1/2 tsp. caraway seeds(optional)
3/4 tsp. salt
1/2 tsp. freshly ground pepper
1 bay leaf

Method:
Heat 2 teaspoons of oil in a large skillet over medium heat. add half the beef and brown on all sides, turning frequently for about 5 minutes. Transfer to a 6 quart slow cooker. drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker. 
Return the skillet to medium heat, add mushrooms and cook, stirring often until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms and cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer) and bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling about 3 minutes. Transfer the mushroom mixture to the slow cooker. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine. Place the lid on and cook on low until the beef is very tender, about 8 hours. If you have added a bay leaf, discard it before serving.

Note: For this slow cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong dark beer but NOT a stout.   

Nutrition Info

Per Serving

• Calories: 236 cal
• Carbohydrates: 12 g
• Dietary Fiber: 2 g
• Fat: 11 g
• Protein: 17 g
• Sugars: 6 g 

This is a Flemish Recipe called Rodacola

This is a Flemish Recipe called Rodacola

Ingredients:
1 red cabbage - use 3/4 sliced thinly
3 apples, peeled, cored and diced
2 large onions, diced

Method:
1. Saute onions and apples in 1/4 lb. of melted butter until apples start to soften.
2. Then add sliced cabbage and cover.
3. Let simmer for approximately 3 hours.
4. Add a little chicken stock if desired.
5. After 1 hour add 2 Tbsp. sugar and add a couple of teaspoons of vinegar
to keep red colour of the cabbage.
6. Place the lid back on and continue cooking for 2 more hours.

Oldfashioned Cream Cheese Brownies

Oldfashioned Cream Cheese Brownies

Ingredients:

1 (4 oz.) pkg. sweet Baker's chocolate
5 Tbsp. butter
1 (3 oz.) pkg. cream cheese, softened
1/4 cup sugar
1 egg
1 Tbsp. flour
1/2 tsp. vanilla
2 eggs
3/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup flour
1/2 cup coarsely chopped nuts
1 tsp. vanilla

Method:

Melt chocolate and 3 tablespoons of the butter in a small saucepan over very low heat, stirring constantly. Cool.

Blend remaining butter with cheese until softened. Gradually add 1/4 cup sugar, beating well. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla then set aside.

Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, 1 teaspoon vanilla.

Spread about half of the chocolate batter in greased 8 or 9 inch square pan. Add cheese mixture, spreading evenly.

Top with tablespoonfuls of remaining chocolate batter.

Zigzag a spatula through batter to marble.

Bake 35 to 40 minutes at 350 degrees.

Cool before cutting.

Choco Jamun - Chocolate Deep Fried Balls

Choco Jamun

This recipe is from Master Chef Sanjeev Kapoor

Ingredients

300 gms. Khoya/mawa

50 gms cottage cheese (chenna)

a pinch of bi-carbonate of soda - baking soda

4 Tbsps. refined flour (maida)

2 Tbsps. cocoa powder

1 Tbsp. drinking chocolate

5 cups sugar

3 Tbsps. chocolate chips(optional)

Ghee to deep fry

Method of Preparation

1. Grate fresh khoya and chenna into a bowl. Dissolve soda bi-carbonate in one tablespoon of water. Sieve together refined flour, cocoa powder and drinking chocolate.

2. Add sieved flour, cocoa powder, drinking chocolate, dissolved soda bi-carbonate to the grated khoya and chenna and mix gently to make a dough.

3. Heat together sugar and two and a half cups of water to make a thin syrup and keep it warm.

4. Make small softballs of even size of the khoya mixture. If you wish you can stuff these balls with the chocolate chips.

5. Heat ghee in a kadai and deep-fry the balls, a few at a time, till golden on low heat. While frying agitate the ghee occasionally over the balls, using a perforated spoon, very carefully without touching them.

6. Drain and soak them in the sugar syrup. Serve hot.

Sheermal - Flat Bread Rounds

Sheermal

This recipe is from Master Chef Sanjeev Kapoor

Ingredients

2 cups refined flour (maida)

Salt to taste

2 teaspoons sugar

3/4 cup + 3 Tbsps. milk

Saffron a few strands

2-3 drops Kewra essence

1/4 cup Desi ghee

2 Tbsps. butter + for greasing

Method of Preparation

1. Sieve refined flour with salt. Dissolve sugar in three-fourth cup of warm milk and saffron in the remaining three tablespoons of warm milk.

2. Add the dissolved sugar and two to three drops of kewra essence to the sieved flour. When fully mixed, add one-eighth cup of water and knead into a soft dough. Cover with a wet muslin cloth and keep aside for ten minutes.

3. Melt ghee and add it to the dough and incorporate it well. Knead again into a soft dough. Cover and keep aside for ten minutes.

4. Divide the dough into sixteen equal sized portions and form into balls, cover and keep aside for ten minutes.

5. Preheat the oven to 240º C. Flatten the balls on a lightly floured surface and roll each dough with a rolling pin into round discs of six inch diameter. Prick the entire surface with a fork.

6. Grease a baking tray with butter, arrange the rolled discs on it and bake in the preheated oven for five minutes.

7. Remove, brush the sheermals with saffron milk and again bake again for three to four minutes.

8. When cooked, remove, brush with butter and serve immediately.

Shanghai Stewed Noodles

Shanghai Stewed Noodles

This recipe is from Master Chef Sanjeev Kapoor

Ingredients:

200 grams noodles

1 Tbsp. Oil

6-8 cloves of garlic - crushed

1 medium sized onion - sliced

1/2 medium sized carrot - halved & sliced

4 Mushrooms - sliced

1/4 small sized cabbage - 1 inch pieces

1/2 medium sized Capsicum - deseed & cut into 1 inch pieces

5 cups vegetable stock

1-1/2 Tbsps. cornstarch

1/4 tsp. MSG

1/2 tsp. white pepper powder

Salt to taste

1 spring onion greens - sliced

2 Tbsps. chilli oil

Method of Preparation:

1. Heat oil in a wok, add the crushed garlic, sliced onion and stir-fry briefly. Add carrot, mushroom, cabbage, capsicum and continue to stir fry for a minute.

2. Add vegetable stock, bring to a boil and add noodles. Cook on high heat for two minutes, reduce heat and simmer for four to five minutes or until noodles are almost cooked.

3. Blend cornstarch in half a cup of water.

4. Stir in MSG, white pepper powder, salt to taste and blended cornstarch. Cook on medium heat for a couple of minutes or until the sauce thickens, stirring frequently.

5. Add spring onion greens, drizzle chilli oil and serve hot.

Chickpeas With Spinach - Palak Chole

Palak Chole

This recipe is from Master Chef Sanjeev Kapoor

Ingredients

Chickpeas (kabuli chana) 1 cup

Spinach 2 bunches

Green chillies 3–4

Ginger 1 inch piece

Garlic 4-5 cloves

Ghee(clarified butter) 2 Tbsps.

Cumin seeds 1 tsp.

Tomato puree 1 cup

Red chilli powder 1 tsp.

Garam masala powder 1 tsp.

Salt to taste

Method of Preparation

1. Wash and soak chickpeas in four to five cups of water for five to six hours. Drain, add three cups of fresh water and pressure-cook till done. Drain and refresh.

2. Remove stalks, wash and blanch spinach in boiling water for two minutes. Drain, refresh and blend to a puree.

3. Remove stems and wash green chillies. Peel and wash ginger and garlic. Grind the three to a coarse paste using a little water.

4. Heat ghee in a kadai, add cumin seed and sauté till it changes colour. Add green chilli-ginger-garlic paste and fry for a minute.

5. Add tomato puree, red chilli powder, garam masala powder and salt and fry for a few minutes or till the ghee leaves the masala.

6. Add spinach puree and chickpeas and stir gently. Cover and allow to simmer on low heat for five to six minutes.

7. Serve hot.

Chicken Kheema Pulao

Chicken Kheema Pulao

The following recipe is from Master Chef Sanjeev Kapoor.

Ingredients

Basmati rice 1-1/2 cups

Chicken mince(ground) 200 gms

Onions 3 medium sized

Ginger 1-1/2 inch piece

Garlic 10-12 cloves

Green chillies 3–4

Tomatoes 2 medium sized

Fresh mint leaves 15-20

Fresh coriander leaves a few sprigs

Oil 4 Tbsps.

Cloves 2

Cinnamon 1/2 inch stick

Green cardamoms 2

Peppercorns 8-10

Cumin seeds 1 tsp.

Red chilli powder 1 tsp.

Salt to taste

Garam masala powder 1/2 tsp.

Method of Preparation:

1. Pick basmati rice. Wash twice and soak in three cups of water for half an hour. Drain and keep aside. Wash chicken mince, drain and keep aside.

2. Peel, wash and slice onions. Peel, wash and grind ginger and garlic to a fine paste. Remove stems, wash and slit green chillies. Wash and chop tomatoes. Clean, wash and tear mint leaves. Clean, wash and finely chop coriander leaves.

3. Heat oil in a pan, add cloves, cinnamon, green cardamoms, peppercorns, cumin seeds, onion and green chillies. Sauté till the onions begin to change colour.

4. Add chicken mince and cook on high heat for a four to five minutes.

5. Add garlic and ginger paste, red chilli powder, tomatoes, three cups of hot water, salt and basmati rice. Mix lightly.

6. Allow rice to come to a boil on high heat. Cover the pan and cook on low heat for twelve to fifteen minutes.

7. Add mint leaves, coriander leaves and garam masala powder. Cover and further cook for five to seven minutes.

8. Remove from heat and serve hot.

Oatmeal and Molasses Clove Cookies

Oatmeal and Molasses Clove Cookies

Ingredients:
3 cups sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cloves
1 tsp. ground ginger
2 cups granulated sugar
1-1/2 cups melted butter
2 eggs
1/2 cup molasses
1-1/2 cups quick cooking rolled oats

Method:

1. Sift together flour, baking powder, salt, cloves, ginger, and sugar into a large mixing bowl.
2. Stir in melted butter, eggs, and molasses.
3. Mix until smooth with electric mixer, about 2 minutes.
4. With a large spoon, stir in rolled oats.
5. Drop by teaspoonfuls onto ungreased cookie sheet about 1 inch apart.
6. Bake in a 375 degree oven for 10 minutes.
7. Do not over bake.
8. Makes approximately 3 dozen cookies.

Toffee-Topped Bars

Toffee-Topped Bars

Very easy to make!

Ingredients:
2 cups firmly packed brown sugar
2 cups flour
1/2 cup butter, softened
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup milk
1 egg
1 cup semi-sweet chocolate chips
1/2 cup walnuts
1/4 cup flaked unsweetened coconut

Method:
Mix the brown sugar and flour together.
Using a pastry cutter or two knifes, cut in the butter until mixture resembles coarse crumbs. Remove one cup of mixture and set aside.
To the rest of mixture add baking powder and salt.
Using a fork, lightly beat in vanilla, milk and egg.
Continue beating until smooth.
Pour batter in greased 13 x 9 inch baking pan.
Gently mix chocolate chips, nuts, and coconut together.
Sprinkle reserved crumbs over top of batter.
Then sprinkle chocolate chip mixture over top of crumbs.
Spread evenly over top of batter.
Bake at 350 degrees for 35 minutes.
Cools bars completely before cutting.
Cut into 24 bars.
Store in an air tight container for up to 5 days.