We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

The culture to which (the church) would conform in order to be relevant becomes so inextricably entwined with antagonism to the Gospel that to conform to it must mean a loss of the Gospel itself. In such a day, we must re-hear the Bible and re-imagine the concept of successful ministry not as necessarily immediately fruitful but as demonstrably faithful to God’s Word… Simply put, we need churches that are self-consciously distinct from the culture. We need churches in which the key indicator of success is not evident results but persevering biblical faithfulness. We need churches that help us recover those aspects of Christianity that are distinct from the world, and that unite us.

Mark Dever

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Quinoa Salad With Fennel And Roasted Shallots

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Caprial2	4	Servings

INGREDIENTS

1	c	Quinoa
2	c	Chicken or vegetable stock
6		Shallots, halved
1		Bulb fennel, peeled and
		julienned
1	T	Plus 1/2 cup olive oil
3	T	Sherry vinegar
3		Cloves garlic, chopped
1	T	Chopped fresh fennel greens
1/2	t	Dry mustard powder
		Salt
		Freshly ground black pepper

INSTRUCTIONS

Preheat the oven to 325Ã¸. Rinse the quinoa under cold running water
until the water runs clear. Heat the chicken stock in a 3-quart
saucepan over high heat until boiling. Add the quinoa and cook until
tender and translucent, about 15 minutes. Remove the pan from the  heat
and let the quinoa sit for about 5 minutes. Transfer to a medium  bowl
and set aside.  Put the shallots and fennel in a medium ovenproof saute
pan and  drizzle with 1 tablespoon of the olive oil. Place the pan in
the oven  and roast until tender, about 45 minutes. Remove the pan from
the  oven and set aside to cool. When the vegetables are cool enough to
handle, remove them from the pan and reserve the oil they roasted in.
Coarsely chop the shallots and fennel and add them to the bowl with
the quinoa. Toss well to combine.  Combine the vinegar, garlic, fennel
greens, and mustard in a small  bowl and mix well. Slowly whisk in the
remaining 1/2 cup olive oil  until the dressing is emulsified and
thickened. Stir in the reserved  roasting oil and season to taste with
salt and pepper. Pour the  dressing over the quinoa and mix well.
Place the salad on a platter and serve at room temperature.  Converted
by MC_Buster.  Per serving: 181 Calories (kcal); 3g Total Fat; (12%
calories from  fat); 6g Protein; 35g Carbohydrate; 0mg Cholesterol;
23mg Sodium Food  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2  Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Time: A longing in man for reuniting with God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 624 Calories From Fat: 60 Total Fat: 6.8g Cholesterol: 0mg Sodium: 148mg Potassium: 2270.8mg Carbohydrates: 129.4g Fiber: 22.7g Sugar: 46.8g Protein: 21.2g