I continue to make progress in memorizing Job 38:1-42:6. Earlier this year, Brody and I had a new experience for both of us when thieves broke into our rental car, and I had a new reason to be thankful for having memorized Job 38. The thieves got Brody’s carry-on bag with our computer, 3 copies of A Recipe for Survival and several other items, but Brody got their license plate! When I had some trouble falling asleep that night, I recited Job 38 to myself, and verse 15 took on a new level of meaning for me. When I think about the burglary or other situations, I remind myself that God is the One who sees all and knows all, and those who sin against me will answer to Him one day.
An undercover officer called the next morning to thank Brody for noting the license plate and to ask if we could pick the owner of the vehicle out of a lineup. We knew we couldn’t, but were thankful to have helped the officers a little on the cases they’ve been working on for two years.
If variety is the spice of life, then we had a spicy start to our year!
Here’s a spicy recipe we’ve been enjoying lately. When I first prepared it, I thought something crunchy would help improve the texture, so since then, I’ve served it with almonds or cashew nuts. We’ve received great reviews from friends and relatives who taste-tested it for us. I added the cashew nuts in a most unartistic way for the photo, but it tastes better than it looks. 🙂 And fresh fruit is always a tasty addition to a meal, particularly a spicy one!
(I used the techniques described in A Recipe for Survival to adapt this from my Better Homes and Gardens New Cookbook, 1996, Meredith, Des Moines, Iowa, editor: Jennifer Darland Darling. I also used some techniques based on comments by The Gangrel on this recipe from All Recipes. My blend of spices was also influenced by a list of ingredients on Grandma’s old container of curry powder from Schilling. I chose coconut oil since my friend from Asia mentioned that she and her friends often use powdered coconut milk to thicken curries, and because I’ve heard that frying foods in coconut oil is better for us than using olive oil. I’m still learning about and experimenting with new oil options!)
2 Tbsp coconut oil
1/4 tsp whole coriander seeds
2 tsp turmeric
1 tsp cumin
1/2 tsp freshly ground black pepper
1 big bay leaf
1 tsp celery salt
1 tsp nutmeg
1 tsp ground cloves
1/2 tsp dried crushed red pepper
1 tsp ground ginger
2 cloves garlic
2 large chicken breasts, cut into bite-sized pieces
1 cup chicken broth
1 cup chopped celery
1 Tbsp tapioca flour
1 Tbsp rice flour
1 Tbsp water
1. Melt coconut oil in a large frying pan. Add all the spices and garlic, cook and stir 30 seconds.
2. Cook the chicken until browned, or use cooked chicken to reduce the cooking time.
3. Add chicken broth (I use the liquid from cooking the chicken in a crockpot) and celery.
4. Bring to a boil; reduce heat and simmer, covered for 15 minutes.
5. Combine the tapioca flour and rice flour in a small cup. Add water and mix well. Slowly add flour/water mixture to the skillet, stirring as you add the mixture.
6. Cook and stir for about 30 seconds or until the mixture is of the consistency you desire.
7. Serve over rice with cashew nuts or almonds.