Cooking For Others

The Bible says that we are to be “practicing hospitality” (Rom. 12:13). This means two things to us- that hospitality should become a common practice in our lives, and that hospitality probably doesn’t come naturally to most of us. It will require frequent practice to develop both the Christian character and practical skills necessary to make it a joy to the host/hostess and a source of encouragement for the guests. Focus your heart on honoring the Lord (not yourself) and serving the needs of others (not your own), and practice hospitality uniquely, creatively and with a joyful heart (I Cor. 10:31)!

Hospitality begins in your own home first. Don’t neglect your own household- show them love and serve them well as the first priority! Hospitality illustrates two basic priorities for all believers- to love God and to love others (Matt. 22:37-38). When we show mercy to those in need we honor God Himself. Cooking food for others is a part of hospitality, and can be accomplished in your own home or can be taken to others at their home, the hospital, or wherever they are located. Not only does providing a meal for others meet their physical needs, it can be a forum to meet spiritual and emotional needs as well. Whether in your home or theirs, it’s about being generous, kind, compassionate, and providing a warm and welcoming spirit to meet the needs for others.

If you are taking a meal to others, it’s good to call to introduce yourself and clarify the date and time you are coming, number of people to feed, food restrictions, food likes/dislikes, directions, etc.

If possible bring foods in containers that do not need to be returned with directions about heating, etc. (if necessary.)

Share the preparation of a meal with a friend or two- this will lighten the burden and spread out the cost.

Double the meals you make (one to take and one for your family or the freezer for the next time) it saves time and makes it easier for the next meal preparation.

Don’t make it too complicated or difficult for yourself. Simple is best. Ask others for good recipe ideas and helpful hints to make things simpler for you.

Contact Ginger Jackson who coordinates Love in Action at West Hills Community Church. She’ll let you know of opportunities and needs for meals for those in our church body.Pray for God’s help as you seek to be generous to His people.

Pray for an open heart and an open home! May the Lord bless you as you practice hospitality for His glory!

Thank you for coming to our first event- we hope to see you next time!

From the home of Carolyn Norris

Recipe: Lemon Linguine Serves: 6

This is your basic summer pasta dish, even good cold. You can add a variety of things to make it “more” for instance: steamed shrimp and asparagus spears; roasted green beans & grilled chicken strips; or chopped tomatoes, slivered fresh basil & toasted pine nuts.

1 lb. linguine
1/2c. chopped green onion
1/2c. olive oil
1/4c. chopped Italian parsley
zest from 1 lemon
salt & freshly ground pepper
juice from 2 lemons
fresh parmesan cheese

Cook linguine in boiling salted water till done; drain well. Combine next five ingredients in a large serving bowl. Add pasta & toss well. Sprinkle over salt and pepper. Toss in parmesan cheese to taste. Serve, or toss in additional ingredients of your choice.

From the home of Kerry Duerr

Helpful Hints:
· Watch for sales! I read the sale circulars that come out each Tuesday in the newspapers and plan meals aroudn the best sale items and stock up in the freezer.
· Marinara sauce-cook a big batch and freeze in smaller containers. Do the same with the meatballs, and you have a fast homemade Italian dinner to deliver.
· Seasonal- use as much seasonal fruits and vegetables as possible. This will keep expenses down and the flavors will be the best. No strawberry shortcake in January!
· Cooking ahead- when my kids were small, I would do a Saturday “cook-a-thon” once a month or so. I would cook hamburger ahead and freeze it for tacos or spaghetti, cook and shred chicken, make lasagnas and pans of enchiladas.
· Some websites I have found useful are: marthastewart.com; epicurious.com; simplyrecipes.com

Recipe: Butternut Squash Soup with Roasted Red Pepper Puree
2T. olive oil
2 1/4c. chopped onions
4 garlic cloves, minced
5 1/2c. vegetable broth
3t. chopped fresh thyme
1/2t. grated orange peel
2 1/2lb. butternut squash, peeled, seeded, cut into 1in. pieces
Roasted Red Pepper Puree (see following recipe)

1. Heat oil in heavy large pot over medium-high heat. Add onions; saute until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bringto boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.
2. Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)3. Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soupin each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

Recipe: Roasted Red Pepper Puree
1c. coarsely chopped, drained roasted red peppers from jar
2 garlic cloves, chopped
1T. extra-virgin olive oil
1/4t. dried crushed red pepper

1. Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

Recipe: Chocolate Pudding
6T. sugar
3T. cornstarch
1 1/2T. cocoa powder
pinch of salt
2 1/4c. heavy cream
1 1/4c. milk
1 1/2T. unsalted butter, cut into small pieces
6oz. best quality semisweet chocolate, finely chopped
1t. pure vanilla extract

1. In a medium sacepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups cream with milk and vanilla. Whisk1 cup cream mixture into dry ingredients until cornstarch is completely dissolved.Whisk in remaining cream mixture until smooth.
2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comesto a boil and thickens, about 4-5 minutes. Add chocolate, and cook, whisking untilchocolate is mleted, about 1 minute. Remove from heat, and whisk in butter untilmelted. Using a 3-ounce ladle, pour pudding into 6 dessert cups. Refrigerate untilcompletely set, about 1 hour.
3. Whip remaining cup of cream to soft peaks, and serve with pudding.

From the home of Ginger Jackson

Recipe: Chicken Enchiladas
1 3/4c. fat free sour cream
1/2c. chopped green onions
1/3c. minced fresh cilantro
1T. minced fresh jalapeno pepper
1t. ground cumin
1T. vegetable oil
12oz. boneless, skinless chicken breasts cut into 3x1in. strips
1c. shredded reduced-fat cheddar cheese
1c. bottled chunky salsa (med or hot)
1 small ripe tomato, chopped
1t. minced garlic
sprigs of cilantro (optional)

1. Preheat the oven to 350 degrees. Spray a 13×9 baking dish with nonstick cooking spray.
2. In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno pepper and cumin.
3. Spray a large nonstick skillet with the cooking spray, pour in the oil and heat over medium heat. Add the chicken and garlic and saute for 4 minutes or until the juices run clear when the chicken is pierced with a fork.
4. Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas. Top with the sour cream mixture, then roll the tortillas up and place them, seam side down, in the baking dish.
5. Sprinkle with the cheese, cover with foil and bake for 30 minutes or until bubbly. Spoon the salsa in a strip down the center and sprinkle the salsa with the tomato. Garnish with the sprigs of cilantro, if you wish. Serve hot!

Recipe: Spaghetti Alla Carbonara
1/4c. extra-virgin olive oil
1/2lb. thick-cut bacon, sliced lengthwise and cut into 1/4in. pieces
1/2c. dry white wine
3 large eggs
2oz. finely grated parmesan cheese
3/4oz. finely grated Pecorino Romano cheese
3 garlic cloves, minced to paste
1lb. spaghetti
salt and pepper
1. Adjust oven rack to lower-middle position, set large heatproof serving bowl on rack, and heat oven to 200 degrees.
2. Bring 4 quarts water with 1 tablespoon of salt to rolling boil in large stockpot.
3. While water is heating, heat oil in large skillet over medium heat until shimmering, but not smoking. Add bacon and cook, stirring occasionally, until lightly browned and crisp, about 5 minutes. Add wine and simmer until alcohol aroma has cooked off and wine is slightly reduced, 6-8 minutes Remove from heat and cover to keep warm.
4. Beat eggs, cheeses, and garlic together with fork in a small bowl; set aside.
5. When water comes to boil, add pasta and stir to separate pasta. Cook until al dente; reserve 1/3c. pasta cooking water and drain pasta for about 5 seconds, leaving pasta slightly wet.
6. Transfer drained pasta to warm serving bowl; if pasta is dry, add some reserved cooking water and toss to moisten.
7. Immediately pour egg mixture over hot pasta, sprinkle with 1/2t. salt; toss well to combine.8. Pour bacon misture over pasta, season generously with black pepper, and toss well to combine. Serve immediately.

Recipe: Caesar Salad
1 large egg
3T. juice from 1 medium lemon
1t. Worcestershire sauce
1/4t. salt
8 grindings fresh black pepper
1 small garlic clove, pressed
1 1/2t. anchovy paste (or 4 anchovy fillets, minced)
2 med. heads of romaine lettuce; washed, dried, and torn into 1 1/2in. pieces
1/3c. extra-virgin olive oil
1/3c. grated Parmesan cheese
Croutons
1. Bring water to boil in a small saucepan over high heat. Carefully lower a whole egginto the water; cook for 45 seconds. Remove with a slotted spoon. When cool enough to handle, crack the egg into a small bowl with all the other dressing ingredients, except the oiland whisk until smooth.
2. Add the oil in a slow steady stream, whisking constantly until smooth. Adjust seasonings. (Dressing may be refrigerated in an airtight container for 1 day; shake before using)
3. Place lettuce in a large bowl; drizzle with half of the dressing, then toss to coat lightly.
4. Sprinkle with cheese, the remaining dressing and croutons; toss to coat well.
5. Divide among plates; serve immediately.