Vegetarian Red Chile With Pepitas

[Faith] is trust in God's character and obedience to His living voice expressed in His Word. Consequently the object of faith in the Old Testament is the promise of God which awaits its fulfillment in the coming of Christ. Faith looked forward then, just as now it looks backward to its object in Christ. It is interesting to notice how this is expressed in the teaching of Hebrews that “faith is being sure of what we hope for and certain of what we do not see (Heb. 11:1).” In fact this perspective runs through the whole of Hebrews 11-Noah...Abel...Enoch...and Abraham “did not receive the things promised; they only saw them and welcomed them from a distance (vs. 13).” Even the martyrs who were commended for their faith did not receive what had been promised (vs. 39). Faith for them was hearing the testimony of God, trusting His promise, and living in the light of God's faithfulness to it.

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Cooking rig, New text im	1	Servings

INGREDIENTS

6	oz	Ancho chiles
3	T	Olive oil
2	c	Onions, coarsely chopped
2	c	Leeks, coarsely chopped
2	c	Carrots, coarsely chopped
2	c	Celery, leaves included
		coarsely chopped
1	c	Parsnips, peeled and chopped
2	c	Waxy potatoes, chopped
2	c	Mushrooms, chopped
1	T	Fennel seed
1	T	Coriander seed
2	t	Cumin seed
3/4	c	Fresh parsley, coarsely
		chopped
3		Bay leaves
3	T	Fresh sage, chopped
1	t	Dried oregano
2	t	Dried thyme
6	c	Fresh or canned tomatoes*
		coarsely chopped
2	c	Dry red wine
4	qt	Water
		Salt and freshly ground
		black pepper

INSTRUCTIONS

Cover the ancho chiles with warm water. Weight down with a plate to
submerge. Let stand 1 hour to soften. In a large stockpot, heat the
olive oil. Add the onions, leeks, carrots, celery, parsnips,  potatoes,
and mushrooms. Saute until they just begin to color. Drain  the anchos
andremove the seeds and stems; then add them to the  stockpot along
with the spice seeds, herbs, tomatoes, red wine, and  water. Bring to a
boil. Reduce the heat and simmer, partially  covered, for 1 hour.
Season with salt and pepper. Strain carefully,  to remove all the
solids. Cool. The stock can be covered and stored  in the refrigerator
for up to 3 days, or frozen indefinitely. Note:  If more "heat" is
desired, leave half the seeds in the ancho chiles.  The seeds of chiles
contain more of the heat than the flesh.  Yield: 4 quarts  Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved  Recipe By     :
COOKING RIGHT SHOW #CR9600  Posted to MC-Recipe Digest V1 #230  Date:
Mon, 30 Sep 1996 05:11:40 -0400 (EDT)  From: Bill Spalding
<[email protected]>  NOTES : *include juice or liquid

A Message from our Provider:

“Two great truths: 1. there is a God, 2. you’re not Him”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1321 Calories From Fat: 437 Total Fat: 50g Cholesterol: 0mg Sodium: 3497.6mg Potassium: 6685.5mg Carbohydrates: 191.4g Fiber: 54.5g Sugar: 77.8g Protein: 38.8g