Veal Chili With Artichokes

16 July 1842: I feel that, unless the soul be saturated with prayer and faith, little good may be expected from preaching. 4 September 1842: Prayer should be the main business of every day. 22 February 1846: God will not let me preach with power when I am not much in Him. More than ever do I feel that I should be as much an intercessor as a preacher of the Word. 4 June 1848: It is praying much that makes preaching felt. 29 December 1849: My chief desire should be . . . to be a man of prayer, for there is no want of speaking and writing and preaching and teaching and warning, but there is need of the Holy Spirit to make all this effectual. 21 February 1862: I am convinced that living in the spirit of prayer from hour to hour is what brings down the blessing. 9 September 1876: A time of impotence rising from want of much prayer. Nothing but constant intercourse with the Lord will carry on the soul. I got last Saturday set apart as a day of prayer; and I trace much of my help to that day. 22 June 1878: Ask much, for this is the way to grow rich. 12 May 1888: Found time to give the whole of this day entirely to prayer and meditation. There will be fruit of it to me and my people.

Andrew Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats			6	Servings

INGREDIENTS

		Stephen Ceideburg
3	lb	Veal stew meat
		Flour for dredging
		Salt and pepper to taste
3	T	Olive oil
1		Onion, chopped
3		Garlic cloves, minced
1		Fresh or canned chile
		pepper minced
3	T	Chill powder
1	T	Ground cumin
1		Bay leaf
1	t	Dried basil
1	t	Dried thyme leaves
1	t	Dried oregano leaves
2	T	Flour
1/4	c	Dry white wine
3	c	Chicken stock
5		Plum tomatoes, peeled and
		chopped
8	oz	Artichoke hearts, drained
		and quartered
1	lb	Cooked or canned chickpeas
		drained
1	T	Lemon juice
1/4	c	Minced cilantro

INSTRUCTIONS

5/8    
A great chili relies on a sophisticated blend of seasonings. This one
uses both fresh chilies and dried chili powder along with a spark of
garlic, cilantro and fresh lemon juice.  Dredge the veal in flour
seasoned with salt and pepper and brown on  all sides in 2 tablespoons
of the olive oil. Set aside.  Add the, remaining tablespoon of oil to
the pan and soften the onion,  2 garlic cloves and the chile pepper in
it.  Add the chili powder, cumin bay leaf basil thyme oregano and
flour;  cook 2 minutes. Add the reserved meat and toss well in the
spices.  Deglaze the pan with the wine and boil until alcohol evapo-
rates.  Add the chicken stock and tomatoes. Simmer, partially cov-
ered, for 1  hour, or until the veal is tender.  Add the artichoke
hearts and chick-peas and simmer 10 minutes longer.  Remove pan from
heat and stir in the lemon juice, cilantro and  remaining minced
garlic. PER SERVING: 545 calories, 59 g protein, 42  g carbohydrate, 16
g fat (3 g saturated), 192 mg cholesterol, 261 mg  sodium, 11 g fiber.
From an article by Andrew Schloss in The San Francisco Chronicle,
Posted by Stephen Ceideburg  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 250 Calories From Fat: 94 Total Fat: 10.7g Cholesterol: 3.6mg Sodium: 658.9mg Potassium: 685.8mg Carbohydrates: 28.5g Fiber: 9.1g Sugar: 3.6g Protein: 12g