Pastoral Prayer inspired by an Isaac Watts hymn

O God, our help in ages past,
our hope for years to come,
our shelter from the stormy blast,
and our eternal home

We sing this song and often don’t stop to remember the ages before we were born. You’ve been with this church in war and in peace, in times that felt like blessing and in times that felt like persecution. We are amazed at your constancy and that more than this physical space, you are our sacred space and inheritance.

Under the shadow of thy throne,
thy saints have dwelt secure;
sufficient is thine arm alone,
and our defense is sure.

We pray for travel safety for Charley and Mindy as they are in Denver attending the Bienniel meeting of the American Baptist Churches and for those of our congregation who travel this holiday weekend. We pray for those who are ill, who struggle with pain, who require your healing and protection. Especially we pray for Al Sherring as he recovers from surgery.

Before the hills in order stood,
or earth received her frame,
from everlasting thou art God,
to endless years the same.

Once again our nation is at war. It is easy for us to claim you are on our side as we battle for justice. Help us to know those we battle as our brothers and sisters. Surely you love us as you love them for we are all your children. May we find ways to minister to their needs, to hear their cries of injustice, to work for peace in your world.

A thousand ages in thy sight
are like an evening gone;
short as the watch that ends the night
before the rising sun.

It’s hard to think in your time frame. We are so rooted in the present moment. Teach us the discipline of patience as we wait for your spirit in our midst.

Some in our midst are hungry, some have no home, some have no job, some daily face the injustices of racism and discrimination because they aren’t like people with food, with a home, with a job, with power. Help us to be impatient for your justice, to seek it urgently for those to suffer in our midst.

Time, like an ever-rolling stream,
bears all its sons away;
they fly, forgotten, as a dream
dies at the opening day.

Some of us grieve, O God, because people we love are not with us. Help them take comfort in you, but help us to be with them in their grieving.

O God, our help in ages past,
our hope for years to come,
be thou our guide while troubles last,
and our eternal home!

Sunday Night Pizza

It began with blue berries......

Nancy loves blue berries on her granola, and they were at last in season. A quart container was just $4.99. But, I had just returned from South Africa and still didn't have any American cash in my pocket. I know Stop and Shop would probably take my credit card for the $4.99, but I always feel a little funny using my card for less than $15. So, I began looking for what we might have for dinner....

I walked by a case with pizza dough. Pizza on Sunday night is a natural. (We proposed to each other in the parking lot of a pizza parlor the night Nixon landed in China.) But pizza dough is so easy to make. I would need cheese, though. The cheese section and the fresh produce section were adjacent. I found some provolone that would go well. Mozzarella was a must. But red peppers would be good. I had onions and mushrooms at home along with Parmesan and fresh herbs.

Crust:

1 Cup white flour
1 Cup whole wheat flour
1 Tablespoon yeast
1/2 teaspoon salt
2 Tablespoons olive oil
Water (about 1 cup)

In a food processor (mixer or by hand) Mix dry ingredients together. Add oil and water to make a soft dough. (The amount of water will vary according to the amount of humidity.)

Knead dough in food processor until it forms a ball. Remove from container and knead by hand until it forms a ball. Place in a lightly oiled bowl to rise until doubled in size (about 1 1/2 hours).

Form dough into a circle and place on pizza an oiled pan.

Pizza:

1 tablespoon olive oil
1 /2 pound sliced Provolone Cheese
1 /4 pound grated mozzarella cheese
1/4 pound grated Parmesan Cheese
1/2 red bell pepper chopped
1/2 onion thinly sliced
1/2 cup mushrooms sliced and sauteed
1 tomato thinly sliced
12 leaves of fresh oregano
8 leaves of fresh basil
freshly ground black pepper to taste

Spread the olive oil on the dough
Distribute the provolone cheese, pepper, onion, mushroom, and tomato on the crust. Scatter the herbs and sprinkle the mozzarella and Parmesan cheeses on the pizza. Add freshly ground black pepper.

Place in 450 degree oven for 10 minutes or until lightly browned.

Feeding America

Feeding America: "The Michigan State University Library and the MSU Museum have partnered to create an online collection of some of the most influential and important American cookbooks from the late 18th to early 20th century. The goal of this project is to make these materials available to a wider audience.

Digital images of the pages of each cookbook are available as well as full-text transcriptions and the ability to search within the books, across the collection, in order to find specific information."

Scallop pancakes

This is inspired by a recipe I saw on the tube, but far enough back that I can't remember where. It made a really nice Sunday evening supper on Valentines Day weekend...

Serves two

Ingredients

  • 3/4 lb scallops (small scallops are fine)
  • 3 eggs
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • about 1/4 cup water
  • 4 scallions sliced diagonally into 1/2 inch slices
  • Oil to grease a griddle or pan

Directions

  1. Purée scallops in a food processor
  2. Add eggs to the pureed scallops and process until blended
  3. Add flour and process until blended
  4. Add salt and pepper and pulse the mixture just to mix
  5. Pour the mixture from the food processor into a bowl.
  6. Add enough water to bring the consistency to a thick batter
  7. Stir the chopped scallions into the mixture with a spatula
  8. Add about 1 Tbs oil to a griddle or pan heated to medium low
  9. Pour about 1/3 cup of the scallop batter onto the griddle to make each pancake
  10. Cook each pancake for approximately 2-3 minutes.
  11. When bubbles begin to appear in the pancake, flip and cook for approximately 2 minutes.
  12. Remove from heat and place in warm oven to retain heat while you cook the remaining pancakes

Serving suggestions

I served two pancakes per serving over a salad of young spinach greens, red bell peppers, sliced avacado dressed with a drizzle of olive oil and lime juice.

Shrimp, chicken and rice medley

Inspired by a paella recipe, this made a really nice weekend evening meal. If I had made it during the week, I might have used a quicker cooking rice. It is intended to be only mildly spicey. For those who like it hot, additional peppers or hot sauce could be added.

Ingredients

1 poblano pepper
1 red bell pepper
1 onion
4 cloves garlic
2 tbs olive oil
1/2 tsp ancho chili powder (or more to taste)
2 chicken thighs
1/2 pound turkey chorizo sausage (or other spicy sausauge)
1 cup brown rice
2 1/2 cups chicken stock
1 pound shrimp (shelled and de-veined)
1 lime (zest and juice)
1/2 cup chopped cilantro
1/2 tsp salt
1/2 tsp black pepper (or to taste)

Suggested garnishes:

Cilantro, chopped scallions, wedges of lemon or lime, garlic bread

Directions:

  1. Chop into a medium dice the peppers (red and pablano) and onion.
  2. Mince the four cloves of garlic on a cutting board. Add a pinch of salt for an abrasive. Using the flat side of a knife, make a paste of the garlic and salt. You could also use a garlic press to accomplish the same thing, but then you would have one more thing to wash.
  3. Add the olive oil to a pot and heat over a medium-high flame until the oil shimmers.
  4. Add the onions, peppers and garlic and cook 2-3 minutes until the vegetables soften (about 3-4 minutes).
  5. Add the ancho chili powder and black pepper to the pot and cook for 1 minute.
  6. In the pot, move the vegetables to the side of the pan so there is space for the chicken. Place the chicken thighs skin side down. Cook covered for 3-5 minutes until the skin begins to brown.
  7. Remove the casing from the chorizo sausage and cut into bite-sized chunks. Add to the pot.
  8. Add the rice and chicken stock to the pot and bring to a boil.
  9. Add the rice and allow to cook for 40-45 minutes, maintaining a slow simmer. (You could substitute a white rice that would cook more rapidly if you choose).
  10. Remove the chicken from the pot and allow to cool slightly.
  11. Use a grater or microplane to remove the zest of the lime. Add the zest and the juice of the lime to the rice mixture.
  12. The desired consistency is loose, almost soupy. Add more stock or water to reach the desired consistency.
  13. Stir the shrimp into the rice mixture and cover for five minutes.
  14. While the shrimp is cooking, remove the skin from the chiken thighs. Remove the meat from the bones of the chicken thighs and add to the rice mixture.
  15. Check seasoning. Add more salt or pepper if desired.
  16. Add the chopped cilantro.
  17. Serve in bowls with desired garnish.

Roasted Butternut Squash and Corn Soup

Ingredients

1 butternut squash
2 Tbs olive oil
1/2 tsp salt
1/4 tsp freshly ground pepper
1 small onion chopped
2 cloves garlic chopped
1 cup frozen corn
1 Tbs olive oil
1 cup frozen roasted corn or 2 ears of fresh corn (I get it frozen at Trader Joe's)
1 chipotle pepper and canning sauce
1/2 cup pumpkin seeds
1 quart chicken broth
1/2 cup milk

Possible Garnishes: Sour cream, Yoghurt, roasted pumpkin seeds, mint, celantro, quesa fresca

Procedure

  1. Peel the butternut squash, cut in half lengthwise and remove seeds from the center. Cut into pieces equal in size.
  2. Toss the squash with 2 Tbs olive oil, salt and pepper and spread in a single layer on a baking sheet or roasting pan.
  3. Roast the butternut squash in a 350 degree oven until soft.  (40-50 minutes)
  4. If using fresh corn, remove the husks and roast along with the squash, removing after 15-20 minutes.
  5. Heat a 2 quart pan over medium heat. Sauté the onion and garlic in one Tbs olive oil until aromatic and softened (3-5 minutes).
  6. Add 1/2 cup pumpkins seeds to the onion and garlic mixture and sautee until the seeds swell and begin to pop.
  7. Add one cup frozen corn and one chipotle pepper with 2 Tbs canning sauce to the onion, garlic, and corn mixture. (Adjust the amount of peppers to suit your taste).
  8. Add the roasted squash.
  9. Add enough chicken stock to cover.
  10. Cook until the mixture just begins to boil.
  11. Remove from heat and puree the soup with a food mill, blender, or stick blender.
  12. Add 1/2 cup of milk and enough chicken stock or water to reach a desired consistency.
  13. If you roasted fresh corn, remove the kernels from the cob with a knife.
  14. Add the roasted corn to the soup and heat until the soup just comes to a simmer.
  15. Possible garnishes:  Sour cream or yoghurt, pumpkins seeds, fresh cilantro or mint.

Serve with a rustic whole grain bread or corn tortillas.