Every Sunday, a few minutes of our church service are dedicated to an individual sharing a testimony or an update on a ministry in the church, city or world. Recently, we heard from a young woman that is about to begin her calling as a missionary to Thailand. As a cook by trade, she never thought that women’s missions would be a part of her calling, but rarely are we fully aware of everything that God has planned for us.
While talking to her team leads, she was asked “Can you make apple pie?”
To herself, she thinks ‘…I’ve been a cook for nine years. Yes, I can make apple pie.’
“Yes, of course.”
“No, I mean really good apple pie.”
“I mean…I think so, yes?” Continue reading
For many years, a lot of my time and passion has revolved around food, nutrition and health. In many ways, this has been a valuable passion that has taught me a lot, helped me improve my personal health and allowed me to help others pursue their goals of healthy living. I love cooking and reading recipes is a favorite pastime for me.
I love the we, as a culture, are learning to focus more on our health. It scares me how much we have let ourselves go as a population (guys, in 2010, 75.1% of adults in America are overweight. 42% are obese. OBESE!), so my heart is warmed when I see people making choices that put their health above their comfort or physical desires. Any time I see someone that is clearly out-of-shape out running, I have to fight the urge to roll down my window, pump my fist and cheer them on as they have made the difficult and uncomfortable decision to work to improve their life.
But what happens when you take it too far?
What I can no longer deny is that health and nutrition have frequently become idols for me. Struggles with body image have won the battle of priorities in my life at many times, which means that God and His image of me has taken the backseat to my own earthly image of myself. Even though it has been a while since I have been statistically overweight and even though I know that I am of a healthy weight and size, I still struggle to avoid criticizing myself, to approach food and cravings in a healthy way and to remember that food and nutrition are made for our bodies, not the other way around.
I am very careful to avoid ‘fitsipiration’, a new social media trend (mostly Pinterest) where you use inspirational images and statements to inspire you towards fitness goals. Surely keeping yourself motivated toward fitness goals is not a bad thing; however, most of them feature photos of women with absolutely ripped abs, toned and defined backs, strong and chiseled hips, or men with bulging, billowing biceps, huge and shredded pecs, the quadriceps of Hercules. As much as they can inspire you toward improving your fitness, they can equally remind you just how far from ‘perfection’ you are. It is a reminder of just how far you are from being worthy of being called ‘fit.’ Continue reading
I’ve got a number of cookbooks to my name, about a dozen, plus about another dozen cooking magazines (e.g. Quick Cooking, now sadly defunct). Then there’s my recipe box, which grows fuller and fuller. And let’s not even start talking about my Pinterest boards (let’s just pretend I haven’t pinned over 1k recipes…).
But how many of those recipes have I actually made? A very small fraction, truth be told. I love to read the recipes, look at the pictures, admire the methods and fantasize about the produce. And then I put the book away, close the Pinterest window, shut the magazine. And walk away. Maybe I’ll eventually make it. But probably not.
In that spirit, I’m going to share a recipe with you that you probably won’t ever make:
Homemade Ravioli with Brown Butter Asparagus and Walnuts
Ingredients – Ravioli
2 c all-purpose flour
1/2 tsp salt
1/2 tsp olive oil
1 c cottage cheese (the poor man’s ricotta– higher fat is better), strained (you want mostly curds, not whey)
1/2 c sun-dried tomatoes (I make my own using this method– I also add some Italian seasonings for umph)
salt & pepper
(1/4 c freshly grated parmesean is a really nice addition, but I didn’t have any this time)
Ingredients – Asparagus
1 lb asparagus, trimmed and cut into ~3″ pieces
4 Tbs butter (do not substitute margarine or oil here– for a brown butter sauce to work, it really does need to be butter)
1/2 c chopped walnuts
handful of chopped parsley (I used dried this time, but fresh really is much better)
- Prepare your pasta dough by mixing together the flour, salt, oil and eggs. This video will help you learn the traditional ‘well’ method. Let it rest for at least 30 minutes.
- While the dough is resting, prepare your filling. Simply mix together the cottage cheese, egg, tomatoes, salt and pepper and optional parmeasan and set aside.
- Cut the dough into hunks and roll out into thin sheets. If you’ve got a pasta press, lucky you! I just use a rolling pin and lots of elbow grease!
- Once your dough is rolled out nice and thin (if they are too thick, they can end up too bready when you cook them), spoon out rows of scant tablespoons on half of the sheet. Then fold over the sheet to cover the filling lumps and press the dough around the filling to help seal the pockets. Then you can either cut between the ravioli pockets (make sure they are very sealed!) or use a ravioli stamp, like I did.
- You can either freeze these ravioli, refrigerate for a few days or go ahead and cook them now.
- Bring your water to a boil and melt the butter in a large saute pan over medium heat. Add the asparagus, stir to coat and cook for about 5 minutes.
- Once the water is boiling, add the ravioli to the pot (I use a slotted spoon to add and remove them) and cook. They should take 4-5 minutes. I also prefer to do this in multiple batches to avoid overcrowding the pot. They need to be able to move around freely in the boiling water. Once cooked, remove to a serving dish or individual plates.
- Remove the asparagus from the saute pan and add to the ravioli. Juice the lemon and add the juice to the butter left in the pan. Stir in the pepper (freshly ground is best– about ten twists), then the walnuts, then the parsley. Toss to coat, then pour over the asparagus and ravioli. Top with grated parmesean and additional parsley, if desired.
So let’s be real. You’re not going to make that tomorrow night. You’re not going to make that Saturday night. You’re going to look at the picture, think about how delicious it must be with the bite of the lemon juice and the nuttiness of the asparagus complemented by the walnuts. But that’s all.