Participants: Marcella Lynch
Series Code: FFT
Program Code: FFT000003
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00:01 Does the Bible have anything to say
00:02 about food for the Sabbath day? 00:04 Stay tuned for our after church Sabbath dinner. 00:26 Hello, I'm Marcella Lynch. 00:28 Welcome to Food For Thought. 00:31 The cooking program that features God's eating plan 00:34 as unfolded through Scripture 00:36 and through an understanding of God's other book, 00:39 the book of nature. 00:41 Our show today will feature 00:42 a complete after church Sabbath dinner. 00:45 At our house we enjoy inviting our church friends 00:48 and visitors home for a meal and visit after church. 00:51 Do you think the Bible has anything to say 00:53 about food for the Sabbath day? 00:55 It certainly does. 00:57 Get your pencil ready and I will give you 00:59 some interesting text to look up 01:01 at the end of the show. 01:03 There is the creation story about God making Sabbath 01:06 a special day of the week. 01:08 Another story is about God 01:10 giving the Israelite people special food 01:12 called manna each day as they traveled 01:15 where no other food was available. 01:17 And how it spoiled 01:18 if they collected more than enough for one day. 01:21 But on Friday they were to collect 01:23 extra food for the Sabbath and it did not spoil. 01:27 When I grew up, 01:28 the Sabbath was a very special day at our house. 01:30 We looked forward to going to church as a family 01:33 and inviting friends home for Sabbath dinner. 01:36 And always the hike afterwards into the hills. 01:39 If it rained, we'd sit around the living room 01:41 and play Bible games, read stories, or visit. 01:44 And sometimes we'd all go visit the elderly 01:47 or sing to the shut-ins in a nursing home, 01:49 or visit people in the hospital. 01:52 On Friday evening as the sun was setting, 01:55 my father would gather us in the Lever family worship. 01:58 We'd sing a day is dying in the west, 02:01 heaven is touching earth with rest 02:04 to welcome in the Sabbath. 02:06 Or we'd sing safely through another week 02:08 God has led us on our way. 02:11 Dad, would read a story from the Bible 02:13 or we'd each repeat Bible verses 02:15 from memory around the circle until we ran out of verses. 02:19 Sometimes we children would be in charge 02:20 of planning worship. 02:22 We'd prepare special musical numbers, 02:25 Bible stories, or games. 02:27 I have such warm memories 02:29 of our family worship times together. 02:32 On Saturday night as the sun set 02:34 we would again gather for family worship 02:38 to close the special Sabbath day. 02:41 I think those family worships played a big part 02:43 in binding our family together 02:45 and keeping us children close to the Lord to this day. 02:49 As part of getting ready for the Sabbath, 02:51 I prepared the Sabbath food on Friday. 02:55 I like to call Friday the preparation day 02:57 for the Sabbath. 02:59 This is the day to get the food ready, 03:01 the house cleaned, and the church clothes pressed. 03:04 That way the Sabbath can be a truly delightful day of rest, 03:08 worship, and fellowship. 03:10 A typical Sabbath dinner would consist of foods 03:13 that can be prepared ahead and warmed up easily, 03:16 and foods not too rich or sugary so to clog the brain. 03:21 I like to prepare something a little more special 03:24 than we eat during the weekdays to make Sabbath a special time. 03:30 Our special Sabbath dinner for today 03:31 is the following menu: 03:51 All right, we're ready to cook and make our Sabbath dinner. 03:54 And Myrna is here to help us today. 03:57 Marcella, I just like to tell you thank you 03:59 for teaching us to cook like this. 04:01 Well, thank you. 04:02 And I'm glad you're here to be the genie 04:03 that helped to chop 04:05 and prepare all of these things, 04:06 make it a lot quicker 04:08 and we can get through the recipes. 04:09 All right, we need our baked potatoes. 04:12 I want to start your meal with a carbohydrate dish, 04:15 always a filling nice starchy dish. 04:17 And so we're going to have baked potatoes 04:19 with sauteed mushroom topper. 04:21 And we've sauteed the mushrooms ahead 04:24 and we're going to show you how to put that together, 04:27 but when you serve it for Sabbath dinner 04:29 you just serve the potatoes 04:32 that are already hot and baked out of the oven, 04:36 and you'll have them kind of slit a little bit. 04:38 And what I do is to just put the sauteed mushrooms 04:41 in a serving bowl, 04:42 and we pass them around at the table, 04:45 and people can put the filler in. 04:48 They're just sauteed in a little bit of olive oil. 04:50 And that kind of drizzle too into the potato, 04:53 and you don't have to have all that butter 04:54 and margarine, and our sour cream. 04:57 Top it with a little green onion, 04:58 so this is a nice finished look 05:01 then to the baked potato topper. 05:03 So that's the easy quick part of the meal. 05:07 And we'll just send this with you, Myrna. 05:11 Now we'll be putting these baked potatoes 05:14 right over here on our dinner table. 05:15 And we'll see if we can add the other dishes 05:20 as we get them prepared for our dinner today. 05:23 Right the main dish that we're going to make 05:25 is savory garbanzo loaf. 05:27 And the cookbook that these recipes come from 05:31 cooking by the book is available. 05:34 And if you would watch at the end of the show, 05:36 we'll tell you where you can order it. 05:39 On page 115, is the garbanzo loaf. 05:43 And the ingredients are: 06:15 All right, so the first thing we're going to do here 06:18 is to saute the onions and bell peppers 06:21 in a small amount of olive oil. 06:24 So we have, Myrna, maybe I'll let you do this part, 06:28 we have the skillet here. 06:30 And we'll just put a tiny bit of olive oil in there, 06:34 and we'll take the onions here, and the green peppers. 06:37 Our genie has already chopped the onions. 06:39 And we have the bell peppers chopped. 06:41 And I'll give this job to you, Myrna. 06:43 And we'll just talk here about the rest of it. 06:46 The protein for the savory garbanzo loaf 06:48 is a combination of the peanut butter 06:50 with the garbanzo 06:52 and, of course, there's protein in the crumbs too. 06:56 So this gives a very nice protein for the main dish. 07:00 In case you aren't familiar with garbanzo beans 07:03 they are a member of the legume family of beans 07:06 and when you soak them, they swell up. 07:09 And here they are all soaked ready to use 07:12 and then they've been cooked also. 07:14 So they swell up, you get a lot of volume 07:16 when you get finished. 07:17 All right, so after we saute the onion and the bell pepper, 07:22 we're going to just combine 07:23 all the rest of the ingredients. 07:25 And we need to have these garbanzos smashed up. 07:29 When we get through with this savory garbanzo loaf, 07:31 you're not even going to know 07:32 that there were any garbanzos in here. 07:34 It's gonna be disguised, and you're going to like it. 07:37 But it's just not going to look like beans at all. 07:40 So we have an attachment here for the Bosch, 07:43 if you have some kind of a food processor, 07:46 you can just put that on 07:47 and it will chop your beans for you. 07:53 Let's put them in here and just chop it up fine. 08:04 There we go. Just take a little moment here. 08:22 All right, now we have sort of pureed garbanzos here. 08:27 You just need to mix all the ingredients together, 08:30 and put it in your baking dish, and you bake it. 08:34 So let's just put this other attachment on here. 08:38 This is like a mixer with wire whips. 08:40 I just try to do it as quick as possible 08:42 and so instead of by hand I throw it in here to my mixer. 08:46 So we'll just add the garbanzo puree 08:50 to the mixer 08:55 with our breadcrumbs 08:56 and all the other ingredients in here. 09:01 Toss it around, 09:03 and get the sauteed onions, and bell peppers, 09:05 it gets a lot of pretty color to the dish also. 09:12 Okay, so we have the garbanzo 09:19 and the peanut butter. 09:21 This is the old-fashioned peanut butter. 09:25 So it's a little softer if it's not old-fashioned 09:28 and you can mix a little bit of water with it. 09:30 Actually the recipe tells us to put a little water 09:33 mixed with peanut butter. 09:34 So when you have a mixer like this, 09:35 you can let the mixer do it for you. 09:39 Calls for some stewed tomatoes which we put in here. 09:45 And this is one cup of tomatoes, 09:48 3 tablespoons of flour, 09:49 this is the thickening agent to make it bind together. 09:53 We have a teaspoon sage which is a nice fragrant herb, 09:59 1 1/2 teaspoon garlic salt. 10:01 See we want to disguise these beans 10:03 so that you'll just love this 10:04 without knowing that it's just plain beans, 10:07 you put all these nice seasonings. 10:09 This is 1/2 teaspoon salt, 10:11 and to help to bind it together, 10:13 and to add the quality of the protein 10:15 is the 2 cups of breadcrumbs, whole wheat breadcrumbs, 10:19 or some kind of whole wheat cereal flakes 10:21 that you quizzed in the blender 10:23 or made into crumbs in some way. 10:26 So we're just going to go ahead and add the mushrooms... 10:30 Not the mushrooms 10:31 that was the hot baked potatoes. 10:33 And bell pepper here. 10:35 And sauteed. 10:37 You know you saute the bell peppers and onions 10:39 for main dishes a lot of times ahead 10:41 because it makes the flavor better 10:44 and just kind of changes the whole thing. 10:53 Give that peanut butter time 10:54 to kind of get mixed with everything there. 11:04 Right, that's it, we're going to pour it into the loaf pan. 11:10 You want to talk about this, and I'll do the loaf thing. 11:13 Pour it in here and then bring the other loaf out. 11:15 We have a real nice one to show you 11:17 that's in a ring mold. 11:18 But let's go ahead and put this on a regular loaf pan. 11:20 Put a little bit of oil. 11:22 You can either put a little bit of oil 11:24 or you can spray it with your no stick pan. 11:26 Now be sure that you both grease or spray this pan, 11:32 and also crumb it, make some extra breadcrumbs 11:36 because you're going to unmold this 11:38 onto a beautiful platter, 11:40 and put garnish around it for your dinner table, 11:43 and you want it to look pretty, 11:44 but you don't want it to get stuck in the pan. 11:46 So that you can't get it out. 11:48 So put that spray in there and then crumb the pan 11:53 so that it will stick to the sides. 11:58 I'm gonna go and get the finished product. 11:59 You're gonna show us the pretty one. 12:01 We have a real fancy one for Sabbath dinner here. 12:05 You can freeze this loaf 12:07 and you can use part of it later cold, 12:09 cut slices really nice for sandwiches. 12:12 And for anytime that you want to just have it 12:17 for another meal. 12:22 This makes a large amount, it's very economical. 12:25 Beans are a very inexpensive food, 12:29 and they're easy to store, 12:33 they don't spoil, you can keep dry beans 12:36 or canned beans on hand. 12:38 And they're a wonderful, no cholesterol kind of protein. 12:42 This is really eating God's way 12:44 when you just use the plants to get your protein, 12:49 your carbohydrates, you use the whole grains, 12:52 you're not pulling any kind of foods apart, 12:54 and refining them. 12:56 But you make them taste good 12:57 by just adding different kinds of seasonings and so forth. 13:00 I'm gonna just trade you here. 13:02 All right. 13:04 And I'll just set this over here 13:06 so that they're ready and I'll... 13:09 You just want to smooth this out here a little bit 13:12 so that it will be solid pack 13:16 and we'll be baking this at 350 13:20 and don't rush it, it takes about an hour and a half. 13:22 You want it to get nicely firmed up 13:24 so that you can unmold it onto your platter. 13:30 So that will go on the 350 degree oven. 13:34 And I'll show you the beautiful garbanzo loaf 13:38 that you could serve for Sabbath dinner. 13:42 Now what we did with this one is put it in a ring jell-o mold 13:46 so you do the same thing, you spray the mold, 13:50 and then you crumb the mold around the edge, 13:53 and you just press the loaf in here, 13:56 and bake it just the same as you do the loaf pan 13:58 that we just prepared now, 13:59 but this makes a beautiful ring mold casserole. 14:04 And we're serving this today with tomato gravy. 14:06 This recipe is also in the cookbook 14:08 and it's a very simple thing that you make 14:10 with tomato sauce. 14:11 And then I always like tomato gravy 14:14 when we serve garbanzo or lentil loaf, 14:18 it just seems to go with it. 14:20 And this will look lovely on our Sabbath dinner table. 14:23 And you could have some extra gravy 14:25 to just pass around at the table. 14:28 So this is our savory garbanzo loaf 14:30 for our Sabbath dinner. 14:32 We'll put that right over here on our dinner table. 14:38 And, of course, the steamed vegetable 14:40 is the steamed peas and that's ready. 14:42 And we will have a salad for the meal also. 14:46 We'll show you that a little bit later 14:49 when we get the table all ready. 14:52 But let's talk about the dessert right now. 14:55 We're going to make a no sugar lemon pie. 14:57 I don't know if you've ever stopped to realize 14:59 how much sugar is normally in a lemon pie. 15:02 Lemon meringue pie generally has about 15:04 95 teaspoons of sugar. 15:06 That's a lot, a lot, too many. 15:09 But we're going to make one today 15:11 that has a whole grain crust, 15:13 and has no refined extra sugar. 15:16 The recipe is found on page 223. 15:20 And let's just take a look first at the ingredients 15:23 that go into this no sugar lemon pie: 15:53 That's give nice lemon flavor. 15:56 All right, let's just do this in the blender. 15:59 We have to just whizz everything up smooth. 16:01 You wouldn't imagine putting the cashew nuts 16:03 instead of the eggs in the lemon pie 16:05 and the dates in the fruit juice 16:07 make it sweet. 16:10 So what it tells us to do is just place 16:11 all the ingredients in the blender. 16:14 So here we have the pineapple juice. 16:19 And we have orange juice. 16:24 I like to squeeze them fresh. 16:26 Now I live in where oranges grow on trees in my backyard 16:29 so that's no fair is it. 16:31 Fresh lemons also I have in the backyard. 16:33 And here we have our 1/4 cup of fresh lemon juice. 16:39 It also calls here for 1 tablespoon cashew nuts. 16:47 Marcella, I just want to point out to them, 16:49 if they don't have a way to get their lemon peel, 16:51 they might just peel it with the peeler real quick. 16:54 So they'd have it available 16:55 because that's a real quick way to have it 16:57 instead of grading and really fussing with it. 16:59 Because when you put it in your blender, 17:01 it will blend up. 17:02 That's a wonderful idea. 17:03 And I hate to stand there and grate my lemons. 17:05 It's so much fuss. I too. 17:06 You're doing this in the blender, 17:07 let the blender do the work. 17:09 Okay, I don't think we put in the salt yet here, 17:11 our 1/4 of a teaspoon salt. 17:13 Oh, so let's see what else do we need, 10 dates. 17:16 Here are the dates, these are already chopped 17:18 so we'll just be putting those in 17:21 and we have the lemon peel. 17:24 I love to put plenty of lemon peel in here 17:26 so that it gets that lemon pie taste. 17:28 It's about 2 tablespoons there. 17:30 And don't forget your thickening agent, 17:32 we would have a disaster if we didn't put the cornstarch 17:35 or the arrowroot powder in there. 17:37 And also 1/4 of a cup water. 17:41 All right, so we're just going to whiz all of this up here 17:45 until it's smooth. 18:02 All right, that looks pretty smooth now. 18:05 So I'll let you, Myrna, take this 18:06 and put it in our pan. 18:08 We just have to cook this slowly over low to medium heat, 18:12 stir it with the wire whip until it's thick. 18:16 The cornstarch will thicken this. 18:17 This is going to be the filling for our no sugar lemon pie. 18:22 And while Myrna stirs 18:24 and thickens our filling for the lemon pie, 18:26 we'll go ahead and turn the page over here 18:28 to page 221 18:30 and make a very easy granola pie crust. 18:33 This is so easy, it has two ingredients. 18:36 And it has no refined hard type of shortening or oil at all. 18:41 It's simply: 18:49 All right, we'll just simply put the granola 18:51 right in the blender here and whizz it up fine 18:56 so that we're something like graham cracker crumbs. 19:10 That looks like it should be just about right. 19:16 And we'll just pour it into the bowl here 19:18 so that we can mix the juice with it, 19:20 just to make it stick together, 19:22 just like you were making a graham cracker crust. 19:34 Right, let's see what we can do here. 19:37 This is 1/4 to 1/3. 19:39 Let's just leave a little bit of it 19:41 in case we get too much that it won't work here. 19:46 Be cautious, just add exactly what you need, 19:49 but no more. 19:51 Right. 19:54 Okay then, we don't need the rest. 19:56 I'm glad I don't add that. 19:58 And we'll try to just press this in here, 20:02 see if we can get this to come right out. 20:05 Now of course we do have this magician in the kitchen 20:07 and we already have 20:09 a finished shell here to show you. 20:11 But the idea is to just smooth this out 20:14 till you get it all up the sides here. 20:16 And I'm gonna let you do this a little bit, Myrna. 20:18 I'll do that. 20:20 I'll let you do the struggling and I'll go ahead. 20:21 And I'll just trade you then 20:22 and you can have the finished product 20:24 and the nice thickened. 20:27 And what you want to do here according to the recipe 20:30 is to just bake this at 400 for approximately 8 minutes. 20:34 And then it can cool. 20:35 If you're putting a pie in here 20:37 that needs to bake like an apple pie, 20:39 then you can just bake it with the pie. 20:41 So you can see here that our filing is thickened. 20:46 Now this isn't transparent 20:47 like a regular lemon meringue pie. 20:50 But I think you'll find that it's very tasty. 20:53 We'll just pour this in here. 20:56 This will get set up after it cools down 21:00 and it will be hopefully sliceable. 21:03 We're gonna try to slice one here 21:05 that we have for you right now. 21:09 And hope for the best. 21:12 I can smell the lemon, it smells so wonderful, 21:15 fresh lemon. 21:16 I kind of like this side of the product 21:18 when it's a little bit more finished. 21:20 That looks great. 21:21 So this is our no sugar lemon pie. 21:25 And we're gonna try to put a little whipped topping 21:27 over the top. 21:29 Now we do have a topping recipe on page 223 21:34 that we're not gonna have time to demonstrate. 21:37 But it's called soy whipped topping 21:40 and it's made by non-dairy. 21:43 And it's something that you might like 21:44 to try at home. 21:45 It uses some ames unflavored gelatin. 21:49 And that's a plant-based, seaweed base gelatin. 21:52 And then you just take water 21:55 and soy milk with a few raw cashew nuts, 21:59 little honey, and vanilla. 22:00 And you whiz this mixture together 22:03 and you cook it a little bit according to the directions. 22:05 And you have the nicest whipped topping once it cools 22:07 because the gel kind of makes it set, 22:10 so it's very lovely. 22:12 When it's all ready to serve, 22:14 you can just top this with your whipped topping. 22:19 And this way you have a non-dairy and no sugar pie 22:24 for your eating God's way Sabbath dinner. 22:28 And actually when you eat the fat in your diet 22:32 mixed in with the other nutrients 22:34 as it comes from nature, then you're okay, 22:37 you're not pulling a nature apart. 22:40 It's like when we refine it out that we get into trouble. 22:43 But when the fiber is all there 22:45 and then carbohydrate is all there with it. 22:48 It's really in its natural balance, 22:51 just the way it was intended from the beginning. 22:55 And we're going to try to slice a piece of this. 22:59 Myrna, shall I be brave and try it here. 23:01 Oh, I think you should. 23:02 Hopefully it's set up enough 23:04 so that we can try to make a piece of pie here for... 23:10 So far so good here. 23:11 I always get nervous 23:13 about cutting the first piece of a pie, 23:15 that's supposed to be setting up after it chills. 23:19 Yes. Okay, I made it sort of big. 23:21 I guess this is for the man of the house here. 23:26 Here we go. We did it. 23:30 And believe it or not, we have some edible flower 23:33 to put here as a garnish beside it. 23:35 Aren't these lovely these little pansies here 23:37 when you bring your pie to the table 23:40 for your Sabbath guests, 23:42 you might want to garnish it with a little bit of pansies 23:45 because they're edible. 23:47 And I have a little patching job here to do. 23:49 We're gonna put this little crust back on here. 23:51 And here we have our no sugar lemon pie. 23:53 And, Myrna, and I held it together. 23:54 It's good. Good job, Marcella. 23:57 Thank you. We got it successfully together. 23:59 It looks beautiful, doesn't it? It does. 24:01 All right, would you like to bring up that spinach salad 24:03 we didn't tell them about the spinach salad 24:05 and I'll put this pie right over here on the table. 24:08 But we need our fresh salad. 24:09 So we'll just show you 24:11 we're gonna do the spinach salad today 24:13 that's on page 191 of the cookbook. 24:18 Spinach is another nice greens for salad. 24:20 And we've just put some cauliflower 24:22 and cherry tomatoes on it. 24:25 And the dressing we'd serve on our spinach salad today 24:27 is house dressing, 24:29 it's on page 196 of the cookbook. 24:31 We started with homemade mayonnaise, 24:33 and added some tomato puree, 24:35 and onions, parsleys, and herbs. 24:37 And it's wonderful, 24:39 it'll be served right on the spinach salad. 24:41 This completes our Sabbath meal for today. 24:43 Myrna, I'll let you go put the last thing on the table. 24:46 And as we promised at the beginning of the show, 24:49 we would like to share a few texts with you 24:51 regarding the Sabbath day. 24:53 I'd like to read one of them in Genesis 2:1 and 2, 24:58 "Thus the heavens, and the earth, 25:00 and all the host of them were finished. 25:03 And on the seventh day God ended His work 25:06 which He had made, 25:07 and He rested on the seventh day 25:10 from all His work, which He had done." 25:13 And the other text that you might like to look up 25:16 regarding the different act, Sabbath text is Luke 23:54, 25:22 Luke 4:16, Exodus 16:22 and 23, 25:28 and 2 which we've just read. 25:31 Exodus 20:8-11 and John 9:14. 25:36 We hope that you'll enjoy looking up some of these texts. 25:39 I know the Sabbath means a lot to me. 25:40 And I'm so thankful for it. 25:42 We're going to take a short break now. 25:47 If you've enjoyed the recipes 25:48 and cooking tips in this program, 25:50 you'll want to order our Food For Thought 25:51 resource sheet. 25:52 We'll tell you how you can order the cookbooks 25:54 you've seen used on this program 25:56 along with other information that will help you cook helpful 25:58 attractive vegetarian meals. 26:00 For your free copy 26:02 of our Food For Thought resource sheet, 26:03 please write to us at Food For Thought, 26:05 P.O. Box 220, West Frankfort, Illinois 62896. 26:10 Or call (618) 627-4651. 26:17 I'm just thankful that way back when I was a child, 26:21 my mother and father loved the Lord 26:23 and they taught us to follow His ways, 26:27 and to keep the Sabbath, and to eat right, 26:30 and treat our bodies right. 26:32 I just feel like 26:34 that's why I'm as healthy as I am today, 26:36 and uh I'm just grateful, 26:38 and I just like to offer a prayer right now 26:41 to thank God for His wonderful love. 26:45 Our loving Heavenly Father, we're so thankful 26:47 for the Sabbath day and for Your way of eating 26:51 that is right in scriptures and book of nature, 26:55 the design that You gave for our bodies, 26:57 we want to follow the instruction manual, 26:59 and treat our bodies right. 27:01 We're thankful for your beautiful foods 27:03 and for the knowledge of how to prepare them. 27:06 Please bless each one of our listeners 27:09 and our viewers that they will be able 27:12 to put this into practice in their lives as well. 27:14 We pray in Jesus' name, amen. 27:18 We want to thank you for being with us today 27:21 and looking ahead our next show 27:23 is going to be covering the topic about gluten making, 27:27 making all the meat you eat out of wheat. 27:30 And why I am a vegetarian 27:33 and we just want to say that this program is sponsored 27:35 by the Three Angels Broadcasting Network, 27:38 your prayers and financial support 27:41 are greatly appreciated. |
Revised 2018-10-15