Sunday, 27 January 2008

love food!, part two

No sooner had I switched off my computer and crawled into bed than I wanted to turn it back on. I was reading tonight from The Prayer that Changes Everything by Stormie Ormartian, a gift from my mother ages ago that I have rediscovered. I was praying about God's gifts in creation and thanking him for all that he has made: the beautiful earth and the people around who bear his image. I went to read Psalm 104 as directed and one thing jumped right out at me that I am thankful for in creation: food!
He makes the grass grow...
and plants for people to cultivate--
bringing forth food from the earth:
wine that gladdens human hearts,
oil to make their faces shine,
and bread that sustains their hearts. (Psalm 104:14-15)

I just want to say how thankful I am to God for fruits and vegetables! I really love eating them and I love that he made so many varieties. I am grateful that something so healthy is also tasty and can be made into so many things. I think it's brilliant that God was creative with vegetables and I think this shows his love for us.

Ant has just told me I am insane for sitting in bed blogging about my love of veg. But why should I hide my excitement and love of leafy greens? Sigh. Goodnight, Heavenly Gardener.

3 comments:

Rachel said...

What a great thing to thank God for - I LOVE veggies too!!! Just the other day DH commented that if I had married a vegetarian, I probably would have been quite content:)

Jayme said...

Ok my friend, here is a recipe for you, taken from "Eat, Shrink & Be Merry" by Janet & Greta Podleski. I have all three of their cookbooks and their recipes never fail me.

Viva las Veggies

-4 medium tomatoes, cut into chunks
-2 medium zucchini, chopped
-2 large portobello mushrooms, gills removed and chopped
-1 medium red onion, coarsely chopped
-1 tsp minced garlic
-1 tbsp each olive oil and balsamic vinegar
-1 tbsp chopped fresh herbs, such as rosebary, basil, oregano or thyme (I use basil)
-1/4 tsp each salt and freshly ground black pepper
-1 cup fresh whole wheat bread crumbs (I just blitz up 2 slices of bread in my blender)
-1/2 cup freshly grated parmesan cheese (the real stuff)
-1/2 tsp dried thyme

Spray a 9 x 13-inch baking dish with cooking spray. Add tomatoes, zucchini, mushrooms, onion and garlic. Mix well (using your hands works best.) Add olive oil, vinegar, herbs, salt and pepper. Mix again to coat vegetables with dressing.

Roast, uncovered, at 425 degrees F for 25 minutes. While vegetables are roasting, prepare topping. Combine bread crumbs, parmesan cheese and thyme in a small bowl and mix well.

Remove vegetables from oven. Sprinkle crumb mixture evenly over vegetables. Return to oven for 5 minutes, until cheese is melted and crumbs turn a light golden brown. Serve hot.

Hope you enjoy it! I made it for mom's birthday dinner and it was delish!

Kevin & Sonya said...

You really are on a food kick Sare! You and your veggies... you can have mine too :) No really, it all sounds good. Glad to see your excited about something newish.. I was in Hali, but never made it to your parents - only there for a few days at Dr. appt. and things - always crazy when I am there - but do pas on my regards.