DINNER WITH FRIENDS

Last night I got together with some friends to fellowship during our Daniel-Fast and exchange recipes. It was totally amazing. We cooked, laughed, prayed and ate together. When you are put to the test of trying to eat healthy or have restrictions, you have to be creative and adventurous. But most of all invest some time in cooking. I think that our lives have taken on such a pace to obtain a goal that might not even be worth all the stress and sacrifices. Do you sit down to eat dinner with your family? Have you had dinner with friends lately just because? Have you sat on your front steps with a glass of iced tea or lemonade and watch the sunset? Or just take a walk? I am tired of going beyond the speed limit to pack in all the things I have put upon myself in one day. Time for me to slow down. So when my neighbor Lisa invited me to her house for dinner, my initial reaction was I didn’t have the time. There was a pile of laundry waiting for me. But then I realized that I have been complaining about not having social time, yet I wasn’t doing anything about it. And the laundry wasn’t going anywhere, so I gladly accepted.

Now every person invited had to bring a dish that met the criteria of the Daniel-Fast. And boy everyone pulled out all the stops. For a group that should be fasting we enjoyed the food so much and we were stuffed. For me there were 2 dishes that were absolutely wonderful and I will eat them even when the fast is over.

One was Lisa’s Pumpkin Black Bean Soup and the other was Jodi’s Oven Roasted Potatoes. As soon as I get the recipe from Jodi, I will share it here. There were other great dishes. A fresh salad topped with raw slivered almonds. Oriental Style Jasmine Brown Rice and fresh made salsa with Matzo bread chips, plus more.

Lisa’s Pumpkin Soup is a recipe I know you will enjoy and share with others.

Pumpkin Black Bean Soup

1 TB extra-virgin olive oil

1 cup chopped onions

2 cloves garlic, minced

4 cups water or vegetable broth

3 (15.5-oz) cans black beans, rinsed & drained

1 (14.5-oz) can diced tomatoes

1 (15-oz) can pumpkin

1 1/2 tsp cumin

1 1/2 tsp salt

1/8 tsp pepper

Heat olive oil in skillet, and add onions. Cook until translucent. Stir in garlic, and cook about one minute. Transfer to a large saucepan. Add water, 1 can black beans, pumpkin, cumin, salt, and pepper. Put tomatoes and the other cans of beans into food processor or blender until smooth. Add to soup mixture, and heat to boiling. Reduce heat, and simmer 30 minutes. Serve in pretty bowls. Optional but good, top with chopped scallions and salsa.
Recipe Notes
For a chunkier soup, only add 1 can black beans to food processor and keep tomatoes diced.

I hope you enjoy it as much as I did. Thank you LISA!