My Glorified Rice Salad

Posted on July 4, 2024 by Jennifer Grace

Glorify the Lord with me;
Let us exalt His name together. Psalm 34:3 (NIV)

Contemplating a way to celebrate the 4th of July from our pop-up camper while serving something yummy our special diets could handle, I remembered this old favorite from church potlucks. I couldn’t quite find the perfect recipe, so I made modifications and came up with My Glorified Rice Salad. It is gluten-free, dairy-free, no added sugar and seems to agree with our mold-affected tummies. I hope you will enjoy this healthier version at your next summer picnic. God bless you and God bless America and may His name be glorified in all the earth!

Ingredients:

1 1/2 cups uncooked organic jasmine rice
1 – 20 oz. can crushed pineapple with juice, organic if you can find it, chilled
1 – 13.5 oz. can organic coconut cream, chilled
1-10 oz. bag frozen organic sweet cherries
1 cup frozen organic blueberries
1 cup organic walnuts, chopped
10 droppers liquid stevia.
2-4 bananas, sliced

Directions:

Put rice in a pot on the cook-stove with 3 cups water and a dash of salt. Cover loosely and bring to a boil. Turn down heat and simmer for approximately 15-20 minutes until all the water is absorbed. Remove rice pot from heat, fluff with fork, and allow to cool. Add the crushed pineapple, coconut cream, sweet cherries, blueberries, walnuts and stevia. Mix gently, cover and refrigerate. Just before serving, add the sliced bananas and stir again. Decorate with extra cherries or blueberries. You may substitute other fruits you have on hand. Happy celebrating!

Blessed is the nation whose God is the Lord,
The people He chose for His inheritance. Psalm 33:12 (NIV)

Thank you for visiting My TEA CUPP Prayers. You may also enjoy reading devotions in My TEA CUPP Prayers for Our Nation.

Jello Salads and Cranberries

Posted on November 7, 2018 by Jennifer Grace

Oh, give thanks to the Lord, for He is good!
For His mercy endures forever. Psalm 136:1 (NKJV)

It’s time to collect holiday recipes! This month I’ll be sharing some family favorites with you. Occasionally my grown children will ask for these when away from home for the holidays, so now they are right where we can find them.

Today I have two favorite Jello salad recipes. The first came from my husband’s Grandma Fern. Grandma Fern was a Christian prayer warrior who prayed and fasted every Friday. I claim God’s promises that He continues to hear Grandma Fern’s prayers for her children, grandchildren and great-grandchildren.

Grandma Fern’s Holiday Jello Salad

Ingredients:
1 large box red (strawberry or cherry) Jello
1 large box green (lime for Christmas) OR orange (orange for Thanksgiving) Jello
1 small box yellow lemon Jello
3 oz. cream cheese or dairy free cream cheese, softened
1/2 cup mayo or Veganaise
1 can crushed pineapple with juice
1 cup mini-marshmallows

Give yourself a day to make this salad. You will need a 9×13 pan or container.

Heat water to a boil. Measure 1-1/2 cups boiling water into a large glass measuring cup. Stir in the red Jello until dissolved. Add another 1-1/2 cups cold water and stir again. Pour into the the 9×13 pan. Cover and put in the fridge to chill.

When the red layer is firm, boil more water. Measure 1 cup hot water into a large glass measuring cup. Add the lemon Jello and 1 cup marshmallows. Stir until marshmallows melt. Allow to cool for a bit. In another bowl, combine the softened cream cheese and mayo. Add the crushed pineapple and juice. Now, carefully add the lemon jello mixture to the cream cheese mixture. Stir. Pour it all on top of the chilled red layer. Cover and chill again.

When the lemon layer is firm, heat water to a boil. Measure 1-1/2 cups boiling water into a large glass measuring cup. Stir in the green or orange jello, depending on the holiday. Add another 1-1/2 cups cold water and stir again. Pour this final layer over the lemon layer. Cover and put in the fridge to chill. Cut into squares when ready to serve. Happy celebration!

Cranberry Jello Salad

Cranberry Jello Salad is one of my favorite holiday salads, packed full of healthy ingredients like cranberries, apples, nuts and celery. So hearty and yummy!

Ingredients:
2 cups cranberries
1 cup water
1 cup sugar
1 large box cherry Jello
1 can crushed pineapple with juice
1 cup water
1 cup celery, chopped
1 cup unpeeled apples, chopped
1 cup walnuts, chopped

In a medium sauce pan, cook cranberries and 1 cup water until cranberries are soft (about 15 minutes). Add sugar and bring back to a boil. Remove pan from heat to a potholder on the counter. Stir in Jello. Next, add one more cup water and the can of crushed pineapple. Allow to sit on the counter to cool a bit. Stir in the celery, apples, and nuts. Pour the salad into a Jello mold, Bundt pan, or a medium glass bowl and cover. Chill in the fridge overnight. Enjoy!

Homemade Cranberry Sauce

Finally, the perhaps the easiest yet most appreciated holiday side dish is homemade cranberry sauce. This recipe is usually on the cranberry package. But if you can’t find it, I share it here with you…

Ingredients:
1-12 ounce package fresh or frozen cranberries
1 cup water
1 cup sugar

Rinse the cranberries in a colander and throw away any bad ones. Set aside. In a medium sauce pan, combine the water and sugar. Bring to a boil over medium heat. Stir in the cranberries and bring to a boil again. Turn down the heat to simmer for 10 minutes. Remove from heat and allow to cool. Pour into a glass dish, cover and chill until serving time. Be blessed!

Who gives food to all flesh,
For His mercy endures forever. Oh, give thanks to the God of heaven!
For His mercy endures forever. Psalm 136:25-26 (NKJV)

Jacob’s Best Broccoli Salad

Posted on July 12, 2017 by Jennifer Grace

Every summer I enjoy finding a new favorite salad recipe. And this summer my son Jacob gets the prize for the best salad of summer! Here is Jacob’s version of broccoli salad, packed full of healthy ingredients AND it’s so yummy. Sometimes we even have a bowl for dessert or a late evening snack. Ready for some delicious nutrition? Here we go…

Ingredients

3 heads broccoli (or as much as you can get, Jacob says), chopped, including tender stems
1/2 cup almond butter
1 cup olive oil
2 cups raisins
1 cup chopped pecans
2 Tablespoons apple cider vinegar
salt and pepper to taste

Mix all the ingredients in a big salad bowl. It’s ready to eat, or you can refrigerate it and eat it all week. Enjoy!

Please test your servants for ten days, and let them give us vegetables to eat and water to drink. Daniel 1:12 (NKJV)

And God said, “See, I have given you every herb that yields seed which is on the face of all the earth, and every tree whose fruit yields seed; to you it shall be for food.” Genesis 1:29 (NKJV)

p.s. My son Jacob is about to serve a one-year mission with Campus Crusade for Christ, planting CRU groups at colleges around Europe. If you would like to learn more about his mission, please contact me.

Garden Minestone Soup

Posted on September 22, 2016 by Jennifer Grace

Yes, the Lord will give what is good;
And our land will yield its increase. Psalm 85:12 (NKJV)

Today is the first day of fall, and we are still bringing in veggies from our garden. What a fun summer we had watching it grow, setting out sprinklers on super-hot days, and bending over to pull weeds (well, we ignored many of them!). Now we are enjoying the fruits of our labors and trying to find creative ways to incorporate all these veggies into our meals. Thank you, Jesus, for our garden!

Here is one of our favorite soups which uses at least seven ingredients from our garden. The original recipe came from The first Moosewood Cookbook by Mollie Katzen (1977). I modified her recipe to fit our garden and taste buds. Garden minestrone soup doesn’t take long to prepare. Enjoy this on a crisp fall day!

Ingredients:
3 Tablespoons olive oil
1 cup onion, chopped
1 to 2 cups celery, chopped (I like extra)
1 to 2 cups carrots, circles or half-circles
5 cloves garlic, minced
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 to 2 cups zucchini, diced
1 cup green pepper, chopped
2 cups tomato juice
3 1/2 cups water
1 can garbanzo beans, drained
1 cup fresh tomatoes, chopped
1/2 cup dry gluten-free pasta
Fresh parsley

Putting it Together:
In a big soup pot, heat the olive oil and saute the onions until soft, but not brown. Add the carrots, celery, and garlic, and 1 teaspoon salt. Add pepper, oregano, and basil. Cover and cook over low heat 5-8 minutes while you prepare more veggies. Add zucchini, green pepper, tomato juice, water, and garbanzo beans. Cover and simmer for 15 more minutes. Add tomatoes and 1 more teaspoon salt. Now turn up heat and bring soup to a boil. Add the gluten-free pasta and cook until tender, about 10-15 minutes. Serve topped with fresh parsley from your garden. Hmm, hmm, taste those blessings!

While the earth remains,
Seedtime and harvest,
Cold and heat,
Winter and summer,
And day and night
Shall not cease. Genesis 8:22

Chickpea Salad

Posted on July 21, 2016 by Jennifer Grace

chickpea salad When the thermometer is in the 90’s and creeping to 100, you want to avoid the oven and stove at dinner. Here is a tasty and nutritious summer salad sure to please!

Our son Jacob is into eating healthy, so I googled chickpea heathy facts for this recipe. You will be happy to know that according to The World’s Healthiest Foods,
“Garbanzo beans are an excellent source of molybdenum and manganese. They are also a very good source of folate and copper, as well as a good source of dietary fiber, phosphorus, protein, iron, and zinc.” Mix those nutrients with some tasty veggies and seasonings, and you have a fresh, delicious dinner!

I have so many people to thank for this recipe! Thank you to FISHLOVE who posted the original recipe on allrecipes.com. Thank you to my co-Grandma Dana who made this for our daughter Kallie on the birth of our granddaughter. And thank you to my friend Elsbeth who loved it when I made it for her when her new baby Eli was born. Try this for your next supper on a hot day…

Ingredients:
2 (19 oz) cans garbonzo beans drained and rinsed
1 cucumber, peeled, seeded and chopped
1 mini red pepper, chopped
1 stalk celery, chopped (optional)
1/4 red onion, chopped
1/3 cup mayo or dairy-free yogurt
2 Tablespoons fresh lemon juice
2 teaspoons dry dill weed
salt and pepper
fresh spinach leaves or pocket bread

Putting it together:
Put chickpeas (garbonzo beans) in a bowl and mash slightly with a fork. Add veggies, mayo, lemon juice and seasonings. Cover and chill in frig until ready to eat. Serve in pita pocket bread or on a bed of fresh spinach (my gluten-free favorite), with a side of fresh fruit and a tall glass of lemonade or ice tea. Your summer evening is set!

But as many as received Him, to them He gave the right to become children of God, to those who believe in His name. John 1:12 (NKJV)

Split Pea Soup (GF and DF)

Posted on February 6, 2016 by Jennifer Grace

asplit pea soup And Jacob gave Esau bread and stew of lentils; then he ate and drank, arose, and went his way. Thus Esau despised his birthright. Genesis 25:34 (NKJV)

Here is a wonderful crock pot recipe to warm you on a cold winter’s day. Just put it together at breakfast time, and it will be waiting for you at supper time!

In a large crock pot, combine:
6 cups or so water
2 cups dried split peas or lentils
2 cups diced celery
2 cups diced carrots
1 red onion, diced
1/4 teaspoon thyme
1/4 teaspoon garlic
1/2 teaspoon dry mustard
1 1/2 teaspoons salt
1 bay leaf

Cook on high for 8 hours. Before serving, ladle 2 cups of the soup into a blender, blending until smooth. Pour the blended soup back into the crock pot. For an extra touch, add:
1/4 cup molasses and juice from 1/2 a lemon. Serve with rice crackers and fruit salad. Delicious!

He restores my soul;
He leads me in the paths of righteousness
For His name’s sake. Psalm 23:3 (NKJV)

New King James Version (NKJV)

Tofu Salad

Posted on August 4, 2015 by Jennifer Grace

This refreshing summer salad is packed full of protein and sweet fruit. You can eat it as a salad, serve on toast, put it in wrap…so many ways to enjoy it!

Ingredients:
12-14 oz. package organic firm tofu, drained and diced
1-2 cups grapes, halved (or blueberries)
1/2 cup celery, sliced (optional)
1/2 cup pecans or almonds, (toasted 10 min. at 350 degrees, then chopped)
1/2 cup raisins
1 cup Organic Avocado mayo
1 tsp. curry powder
1/2 tsp. salt
1/2 tsp. ginger

In a large bowl, combine the tofu, grapes, celery, nuts, and raisins. In a separate container, mix together the dressing: Mayo, curry powder, salt, and ginger. Pour the dressing over the tofu mixture and toss to coat. Cover and chill the tofu salad until serving time. Garnish with lettuce leaves, serve alone or on gluten-free toast or wraps. Delicious!

As for God, His way is perfect;
The word of the Lord is proven;
He is a shield to all who trust in Him. Psalm 18:30 (NKJV)

Vegetable Rice Chowder

Posted on October 24, 2012 by Jennifer Grace

This quick and yummy soup is perfect for a blustery fall day or the frigid days of winter. Use leftover veggies to make chowder on the stove top or in your rice cooker. Snuggle in with a steaming bowl of vegetable rice chowder today!

Ingredients:
5 cups water
1/2 cup brown rice, uncooked
3 cups diced veggies (potatoes, carrots, celery, green beans, peas, corn, etc.)
2 teaspoons onion powder
2 teaspoons salt
1/8 teaspoon pepper

On the stove top, bring all ingredients to a boil and simmer for 45 minutes. Just before serving add 1 cup milk.
In the rice cooker, put all ingredients in the inner pot. Program for desired eating time. Just before serving add 1 cup milk.
Serve with cheese and crackers and home-made gluten-free bread.

“There is no one like the God of Jeshurun,
Who rides the heavens to help you,
And in His excellency on the clouds.
The eternal God is your refuge,
And underneath are the everlasting arms… Deuteronomy 33:26-27 (NKJV)

Gluten Free Corn Bread & Vegetarian Chili

Posted on June 20, 2011 by Jennifer Grace

For I was hungry and you gave Me food; I was thirsty and you gave Me drink; I was a stranger and you took Me in. Matthew 25:35 (NKJV)

Today I share a wonderful meal that will bless any stranger that stops in, or perhaps you can deliver it to a hungry family.

Gluten Free Corn Bread

1 cup corn meal
1 cup brown rice flour
2 Tbsp. monk fruit or sweetener
1 Tbsp. baking powder (homemade is best*)
1/2 tsp. salt
1 cup almond or goat milk
1/4 cup olive or coconut oil
2 eggs

Heat oven to 400 degrees. Butter 8x8x2 or 9x9x2 inch pan. Mix together dry ingredients. Add milk, oil and eggs. Beat 1 minute. Pour into buttered pan. Bake 20 to 25 minutes or until golden brown. Serve with honey and goat butter, or vegetarian chili.

*Homemade (gluten-free, corn-free, aluminum-free) baking powder from my dear friend Shannon: 1/2 cup arrowroot flour, 1/3 cup cream of tarter, 1-1/2 Tablespoons baking soda. Mix and store in a small glass jar.

❤️🍞And again He said, “To what shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal till it was all leavened.” Luke 13:20-21 (NKJV) ❤️🍞

Vegetarian Chili

16 oz. dry kidney beans or bean variety, soaked overnight
1 tsp. salt
2 Tbsp. olive oil
4 cloves garlic, chopped
1 1/2 cups onion, chopped
1 tsp. ground cumin
1 tsp. basil
3 Tbsp. chili powder
Dash of cayenne
Salt & pepper
1 cup green pepper, chopped
1 cup carrots, cut into circles
32 oz. diced tomatoes or tomato juice

Drain soaked beans. Put beans in a big soup pot and add 6-8 cups water and 1 tsp. salt. Cook until tender (about 1 1/2 hours). In a frying pan, sauté onion and garlic in olive oil. Add cumin, basil, chili powder, cayenne, salt, pepper, green pepper, carrots. Pour a bit of water to help steam the vegetables. Add the sauté to the cooked beans and water. Stir in the tomatoes. Simmer over low heat about 3 hours. Serve with goat cheese and corn bread.

Why do you spend money for what is not bread,
And your wages for what does not satisfy?
Listen carefully to Me, and eat what is good,
And let your soul delight itself in abundance. Isaiah 55:2 (NKJV)

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Category Archives: Soups & Salads