Recipe Challenge - Patacones or Tostones

Plantains are abundant in Costa Rica. We grew them in my grandpa's farm when I was a kid. I remember that my dad would come home with a trunk load of plantains each week, and my brother and I would help him sell them to people at the Adventist University. We had regular clients that would put in their orders ahead of time because they knew we were coming on Sunday afternoons.

One of the most popular dishes to make with green plantains is Tostones, or what I call Patacones. Since the plantains are fried TWICE, it is not the healthiest recipe on earth, but it is so good it is worth the extra calories. You can serve it with rice and black beans, or with scrambled eggs or tofu. I made it this week as part of the cooking challenge.

Ingredients
2 green plantains, peeled and cut in 1 inch slices
salt to taste
vegetable oil for frying

Directions

1. Peel the plantains and cut them in 1 inch slices, like you would slice a banana.
2. Heat up your oil on a frying pan. Fry the sliced plantains until they are golden (not too dark).
3. Take out the fried slices from the pan and place on a flat surface (countertop or cutting board).


4. Use the bottom of a mug, or a small plate to smash the slices flat.
5. Sprinkle flats with salt and return to the frying pan.
6. Fry the plantains till they are golden brown. Make sure to flip on both sides.




7. Let cool for a couple minutes before eating. They are usually not as good it they get too cold, so eat them right away.

By Shari Osborn

Cooking Challenge

There have not been any Recipes of the Week lately because I am about to issue a challenge to all you ladies from FWESDA (and any other ladies that care to join the challenge).

I love eating good food, but I find that by the time I get home from work I just want to crash in front of the TV or with a book, so I end up eating a sandwich or something quick for dinner.

Many of you probably feel the same way. So, here is the challenge ladies. For the next four weeks I pledge to make a delicious dinner at least one night per week, take a picture and copy down the recipe, and share it with you. But, you must promise to try and share your recipes as well. Let's see how many of us can keep it up. Send me your recipes and pictures and I will post them on the site.

As recipes come in I will assign them a number. At the end of October I will randomly pick a number and one of you will win a prize! I will let you know what the prize is later. For now, let's cook!!!

Remember to email me a picture along with your recipes.

Give Thanks To God

I am very thankful to God for so many blessings He has given me, especially for giving me another year of life.I can see how every day he answers our prayers.

I remember when we came for the first time to the Far West End Church, the love received from every person was so great it made me feel welcome right away.That same night I gave thanks to the Lord for having sent us to that church, for letting us find it because I know He drove us there.

Today, I keep thanking God for all his blessings and for all the brothers and sisters we have so we all can keep radiating that same Christian Love.

Another motive to be thankful was that last year, on October 21st 2008, on Carla's birthday, right before going to bed, she told me that she had decided to go back to church regularly. I felt so much happiness in my heart and could see how God had answered my prayers.

Now, when I see my children and grandchildren going to church, all I can think of is to give thanks to God for all he has given me and for being part of what I call "The Church of Love", which is how I refer to this -My Church- when I talk about it with friends and family.

I pray that God gives me many more years to come to the Church of Love and to give me energy to keep serving Him and worshipping with my, now family, the Far West End Seventh Day Adventist Church.

God Bless.......

Give thanks to the LORD, for he is good; his love endures forever.
Psalm 118:1-3

By Myriam Gutierrez

Healing in the Outerbanks

2009 has been a challenging year for our family. Kim's dad and mine each nearly died. Dad Jones was in a Pennsylvania hospital for a month in January, and my father spent five weeks in a Richmond hospital. Then our son Coby had his open heart surgery in May/June. I had become very depressed and didn't even feel like going to church. I stopped communicating with even my closest friends.

A friend invited me to spend a week in the Outerbanks. I had never been there, and the house she rented was fabulous! I was fortunate to have a suite on the oceanfront. Every morning I was "up with the chickens" and watched the sunrise from my private deck. I walked along the beach and enjoyed the peaceful, healing sound of the waves and the shore meeting each other. Tiny little sand crabs peeked out of their holes as I went by. Pelicans swooped from the air to catch a fish for breakfast, and dolphins leaped gleefully, beckoning me to come play with them. Sandpipers and seagulls paired off in their symbiotic relationship for a never-ending meal time.

One of the most remarkable things I witnessed was a group of tiny dragonflies driving away a batch of HUGE cicadas. Thanks to the dragonflies, we were spared the sound and sight of those other, annoying insects for the entire week.

My friend and I spent a lot of time in the pool, and one morning as we chatted (wearing our sunglasses against the glare), a little dragonfly flew right over the pool and just hovered, examining us. Do you suppose he thought we were giant flies? He fought off two other dragonflies (My friend and I think they were his "mother" and "father"!) to stay with us and observe.

I know that all of these experiences were sent by our heavenly Father to drift like sand through the holes in my heart and to fill me with His grace and peace. I am healing now because of His great love.

By Lin Jones

Recipe of the Week - Sweet & Spicy Hash with Tofu

I love this recipe from the Cook Yourself Thin book. It is so tasty!

Serves 4
Calories per serving: 322

For the hash
1 tablespoon vegetable oil
1 cup finely chopped red onion
1 large jalapeño, chopped
Kosher salt, to taste
Freshly ground pepper
4 cups peeled, roasted sweet potatoes, 1-inch cubed
2 tablespoons ketchup
4 tablespoons Worcestershire sauce
8 ounces baked tofu, diced
4 teaspoons chopped parsley

For serving
Scallions, chopped
Hot sauce
Ketchup

1. In a nonstick skillet, heat the oil over medium-high heat. Add the onions and the jalapeño, and season with salt and pepper. Cook until golden, about 5 minutes.

2. Add the cubed potatoes, ketchup and Worcestershire sauce, and season with salt. Press the mixture down into the skillet, reduce the heat to medium and cook until golden, about 5 to 7 minutes.

3. While the potatoes are cooking, cut the tofu into quarter-inch dice, about the same size as the potatoes. When potatoes are cooked, gently add diced tofu.

4. Place the hash on a plate and top with parsley. Serve with scallions, hot sauce and ketchup, if desired.

Footprints on our Hearts

One of my favorite quotes is: “Some people come into our lives and quickly go. Some stay for a while, leave footprints on our hearts, and we are never, ever the same.” ~Flavia Weeden

My most cherished treasures are my family and friends. God has given me the privilege to live long enough to experience the joy of being a daughter, a sister, a Mom, Frank’s wife, a “Nani” to my incredible grandchildren. Each of these family experiences have left “footprints on my heart” that will never be erased.

I realize with today’s environment that I don’t take enough time to spend with family and friends – it does means planning ahead to make those moments happen. I can’t remember experiences that I didn’t take time to be a part of – just hearing about it is not the same as experiencing it first hand.

This summer I decided to make more footprints. Spending 10 days with my grandkids and daughter left me many footprints to remember: walking down the beach, laughter & hugs, catching grasshoppers, collecting shells, watching water birds & tiny crabs run in the marshes, touching stingrays, watching dolphins, riding a scary rollercoaster & screaming, sharing family stories, Sabbath at Brookgreen gardens, spending time reading God’s word, watching sunsets together and saying WOW!

Take time to cherish your family while you have them and build relationships. We are not long upon this earth – but the legacy we leave behind are the cherished family stories & memories that encourage the ones coming after us. The “tell me a story of when you were little” times -- giving us opportunity to lock in values and lessons. What footprints will you leave or take time to experience?

By Marie Macri

Pictures: Marie's grandchildren Makayla and Mitchell this summer.