Soba With Fennel, Chevre And Kumquats

If there lurks in most modern minds the notion that to desire our own good and earnestly hope for the enjoyment of it is a bad thing, I submit that this notion has crept in from Kant and the Stoics and is no part of the Christian faith. Indeed, if we consider the unblushing promises of reward and the staggering nature of the rewards promised in the Gospels, it would seem that Our Lord finds our desires not too strong, but too weak. We are half-hearted creatures, fooling around with drink and sex and ambition when infinite joy is offered us, like an ignorant child who wants to go on making mud pies in the slum because he cannot imagine what is meant by the offer of a holiday at the sea. We are far too easily pleased.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Vegetarian	Citrus, Entrees, Pasta	4	Servings

INGREDIENTS

1		Fennel bulb, with fronds
1/3	lb	Kumquats, well washed
1	t	Olive oil, or as needed
1		Onion, thinly sliced
1		Garlic clove, finely chopped
1	t	Chopped fresh thyme, leaves
		only
1	c	Dry white wine, or chicken
		broth
		Salt and black pepper
8	oz	Soba noodles, or buckwheat
		noodles
4	oz	Goat cheese, or less

INSTRUCTIONS

Bring a large pot of water to boil for the soba.  Meanwhile, trim the
fennel bulb, reserving enough of the feathery  leaves to make 2
tablespoons, chopped. Quarter the bulb and cut out  most of the core.
Thinly slice each piece crosswise.  Thinly slice the kumquats and
remove the seeds.  Heat the oil in a nonreactive skillet over
medium-high heat. Add the  onion, garlic, and sliced fennel and saute 2
to 3 minutes. Add the  thyme, kumquats, and wine or broth. Cover, lower
the heat to medium,  and cook 5 minutes.  Remove from the heat and add
salt and pepper to taste.  Boil the soba al dente. Drain and arrange on
four plates. Spoon the  sauce over the noodles. Top with crumbled goat
cheese and the  reserved chopped fennel leaves. EACH: 412 cals, 12g fat
(27%)  VEGETARIAN VARIATION: Replace cheese with 8 ounces cooked
garbanzos  (2 oz per serving).  INFO* recipe from CITRUS: A Cookbook.
1997 Chartwell. ISBN 0785807861  >email by [email protected] 12/98
Recipe by: CITRUS: A Cookbook [1997 Chartwell Books]  Posted to EAT-LF
Digest by PatHanneman <[email protected]> on Apr  01, 1999,
converted by MM_Buster v2.0l.

A Message from our Provider:

“Beauty: an act of God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 225 Calories From Fat: 52 Total Fat: 5.8g Cholesterol: 73.1mg Sodium: 710.5mg Potassium: 516.8mg Carbohydrates: 9.8g Fiber: 3.1g Sugar: 5.3g Protein: 32g

Some will say we need to add “good works” to Christ’s work to be saved. Others will say since we are saved by God’s grace and because all of our sins are already forgiven in Christ we can live as we wish. So, the first says following God’s law is necessary to be saved. The other says following God’s law is unnecessary once saved. Both are terribly wrong! We are saved by grace alone, but the grace that saves is never alone. God’s grace will always give us the desire and ability to follow God. The greatest evidence that we are recipients of God’s grace will be seen through our obedience – not to get saved or stay saved, but proof that we truly are already saved.

Randy Smith