Archive for January 17th, 2011

Harvest Stuffed Acorn Squash


2 acorn squash, halved; seeds and membrane removed (see note)

3/4 cup brown rice or rice blend

2 cups vegetable broth or water

1/8 teaspoon sea salt

2 teaspoon olive oil

1/2 medium onion, chopped

1/4 cup diced celery

1/4 cup pecans, coarsely chopped

1/4 cup dried apricots, diced

1/4 cup dried cranberries

1/8 teaspoon sea salt

1-1/4 teaspoon ground ginger

1/8 teaspoon each ground black pepper

1/8 teaspoon ground cloves

1 teaspoon ground cinnamon


1. Preheat oven to 375º F.

2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).

3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two). Bake for 30 minutes.

4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, and remaining seasonings.

5. When done, remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too.

6. Press the rice mixture into each squash cavity, mounding rice as much as possible. (Depending on how large the squash are, you may end up with some leftover rice mixture, which makes a great side dish by itself.)

7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

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Garlic Mashed Potatoes

3 lbs. baking potatoes
1/2 onion, diced
5 cloves garlic, minced
1/4 cup soy milk
1/2 Tbsp. salt
2 Tbsp. fresh parsley, chopped
Pepper, to taste

•Wash and dice the potatoes. You may leave the skins on or remove them. Place the potatoes in a large pot, cover with water, and bring to a boil over high heat. Cook for about 20 minutes, or until tender. Remove from the heat and drain the water.
•In a sauté pan, add olive oil over medium-low heat, then add the onion and garlic and sauté until translucent.
•In a large bowl, add the cooked potatoes, margarine mixture, and soy milk, then mash until slightly creamy. Add the salt, parsley, and pepper.

Makes 6 servings

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Dress for Success (Daily Victory Prayer)

10 Finally, be strong in the Lord and in his mighty power. 11 Put on the full armor of God so that you can take your stand against the devil’s schemes. 12 For our struggle is not against flesh and blood, but against the rulers, against the authorities, against the powers of this dark world and against the spiritual forces of evil in the heavenly realms. 13 Therefore put on the full armor of God, so that when the day of evil comes, you may be able to stand your ground, and after you have done everything, to stand. 14 Stand firm then, with the belt of truth buckled around your waist, with the breastplate of righteousness in place, 15 and with your feet fitted with the readiness that comes from the gospel of peace. 16 In addition to all this, take up the shield of faith, with which you can extinguish all the flaming arrows of the evil one. 17 Take the helmet of salvation and the sword of the Spirit, which is the word of God. 18 And pray in the Spirit on all occasions with all kinds of prayers and requests. With this in mind, be alert and always keep on praying for all the saints.  Ephesians 6:10-18 (NIV)

“Be strong in the Lord” is a passive command. That means God supplies the strength, not you. It’s His battle. Your job is to put on the armor He supplies, to “dress for success.” – The Battle is the Lord’s by Tony Evans

When you fight the devil during your fast, instead trying to prove how strong you are, tell God how weak you are. Trust in the Lord’s strength as you use His weapons to deal with the enemy in your life. Are you fasting under your strength or the Lord’s strength? Pray that you will be strong in the Lord as you put on the full armor of God and Dress for Success.

Further Reading:

The Battle is the Lord’s – Tony Evans

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