Broccoli With Roasted Peppers And Pine Nuts

I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Italian	Italian, Low-cal, Vegetables	6	Servings

INGREDIENTS

5	c	Broccoli florets, bite-size
		pieces include 1/2-inch
		of stems washed &
		drained
2 1/2	T	Extra virgin olive oil
3	T	Shallots, minced
2		Firm red bell peppers
		roasted peeled and
		sliced
		into 1/2-inch strips*
1/2	t	Coarse salt, optional
1/2	t	Freshly milled black pepper
3	T	Pine nuts, lightly toasted

INSTRUCTIONS

Cook florets in 4 quarts of boiling water until barely tender, about 3
minutes.  Drain in a colander, refresh under cold water, and blot dry.
In a 12-inch skillet, heat oil over low heat.  Saute shallots,
stirring constantly, until very lightly golden, about 2 minutes. Add
florets and roasted peppers; cook until vegetables are warmed  through.
Season with salt and pepper.  Transfer to platter and  garnish with
toasted pine nuts. Per serving:  calories 120, fat 8 gm,  chol 0 mg,
sod 144 mg.  *To Roast Peppers:  Wash peppers in cold water.  Cut each
in half  lengthwise into 3 even pieces.  Remove seeds. Place pepper
strips cut  side down on a baking sheet and broil until partially
charred, about  5 minutes. Remove from oven, wrap in paper towels, and
place in a  plastic bag. Secure the end with a twist tie and let stand
for about  1 hour. Remove from bag and peel peppers with a small paring
knife.  Pat dry with paper towels and cut into desired lengths. Source:
Lean  Italian Cooking by Anne Casale.  Shared and MM by Judi M. Phelps
(JUPHELPS) Delphi, (G.PHELPS1) Genie.  Internet:  Judi.Phelps@sjc.com
or Juphelps@delphi.com  Posted to MM-Recipes Digest  by "Robert Ellis"
<rpearson@snowcrest.net> on Aug 22, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 47 Calories From Fat: 27 Total Fat: 3.3g Cholesterol: 0mg Sodium: 313.4mg Potassium: 167.5mg Carbohydrates: 3.5g Fiber: 1.8g Sugar: <1g Protein: 2.3g