CHEF JODI

When we go to church we see people week after week after week and never really make a true connection. We all say hello and the obligatory “How are you?” When services are over we all walk to our cars and we bid each other a great week and a goodbye. Then we don’t see each other until the next Sunday.

Jodi is a member of the same church I attend. I would see her in the atrium socializing before service or serving in the café. The most I knew about her was that she was from California when we exchanged some chit-chat. And I asked myself why? We have the thing that unites us the most, Jesus Christ. But one thing I have learned in life is that the solution starts with me. By having accepted Lisa’s invitation, I opened the door of opportunity to get to know Jodi some more in a social setting. And I also got to know another girl some more, Casey. I’ll share about Casey in another post.

One of the things I found out I had in common with Jodi is that we both love to cook. Jodi is hiding a chef inside of her. She needs to let her inner Emeril come out and say “BAM!” But she got a wow from us anyway. Jodi brought several things for the Daniel-Fast dinner. She made Oven Roasted Potatoes and Oriental Style Brown Jasmine Rice. And she did share her secret with us. GARLIC INFUSED OLIVE OIL. She had the bottle with her that she purchased at Costco. I think the brand she used is Boyajian Garlic Oil. I saw it online at Sur La Table in South Park for $8.00 and also at World Market for $5.00. According to Jodi a little goes a long way.

I am sharing her recipes here.

Oven Roasted Red Potatoes

Preheat over to 350 degrees.

Cut the following ingredients into bite size pieces and put into a bowl.
1 lb small red potatoes
1 small sized yellow onion
1 small bell pepper (your choice of green, red or yellow)

Toss the vegetables with Garlic Olive Oil to coat well.
Sprinkle sea salt and pepper to taste.
Sprinkle any herb that you like, either Rosemary or Oregano. Fresh herbs are even better.

Place on a baking sheet. Bake for 30 mins to 1 hour depending on desired doneness.

Oriental Style Brown Jasmine Rice

2 to 3 cups of cooked Jasmine Brown Rice. Use vegetable stock to cook the rice instead of water. The rice can be made ahead of time and used cold.
½ cup of chopped green onions
Any number of veggies you like:
Japanese Cabbage – shredded
Snow Peas
Sprouts
Broccoli
Cauliflower
Bell Peppers
Use your imagination.

In a wok or a sauté pan if you don’t have a wok, add just enough Garlic Infused Olive Oil to lightly cover the bottom on medium heat. Add the chopped green onions and cook until they are translucent. Add your veggies and stir to infuse with the Garlic oil. Then add the rice and stir until warm.
Serve and enjoy.




Even though the above recipes seem very simple, it is because of their simplicity that the flavors come through and pop in your mouth.

I am so excited that I was able to have dinner with Jodi. I hope we have a chance to have more opportunities, even after the fast is over.

Thank you Jodi for sharing!