Saint and Scriptures Sunday - Rekindle the Flame

I am so guilty of this. To busy to pray and mediate, I think. My attitude starts to show. It is so simple to stay on an even keel if I would just do what I'm suppose to.

To keep a lamp burning we have to keep putting oil in it. - Mother Teresa

Our spiritual nature must be nurtured. Prayer and mediation lovingly kindle the flame that guides us from within. Because we're human, we often let the flame flicker and perhaps go out. And then we sense the dreaded aloneness. Fortunately, some time away, perhaps even a few moments in quiet communion with God, rekindles the flame.

For most of us, the flame burned low, or not at all, for many years. The flickering we may feel today, or tomorrow, or felt yesterday, will not last, so we may put away our fears. We can listen to the voice of God in others. We can listen, too, as we carry the message. Prayer surrounds us every moment. We can fuel our inner flame with the messages received from others. We can let our spirit spring forth, let it warm our hearts and the hearts of others.

We each have a friend whose flame may be flickering today. I will help them and thus myself. A steady flame can rekindle one that's flickering.

Visit Dianna at The Kennedy Adventures today to help rekindle your flame.

Grilled Zucchini

Doing a short post today because the one on Monday is a killer. Can I get this recipe any easier! This is beyond wonderful. My picky nephew even loves these, only because he didn't know it was zucchini.

Grilled Zucchini
Serves 6
Even I can remember this recipe

2 large zucchini
1-16 ounce bottle Italian dressing

Preheat grill for high heat when ready to grill. Slice the zucchini into 1/2-inch rounds. Place in large bowl and cover with the dressing. Stir to coat, cover and refrigerate for 2 to 3 hours. Lightly oil the grate and place zucchini on the grill. Cook 3 to 4 minutes on each side, or until done.

Cooks Note: I really like to slice my zucchini into 1/2-inch strips lengthwise. No chance of falling through the grate. Your zucchini hating friends will think it's something else.

Oven Roasted Tomato and Black Bean Pasta

How convenient was this. I really wanted to make something for one of my ministers yesterday. She has been in bed with back problems for days, she is vegetarian, and boy do I have vegetables. In the morning I had roasted two trays of October Farm's Oven Roasted Tomatoes, that are to die for. Everyone should keep a jar of these in the refrigerator all year. This was the perfect recipe to make.

Oven Roasted Tomato and Black Bean Pasta
8 cups
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1 tablespoon olive oil

2 cups zucchini, sliced
2-3 garlic cloves, minced
1 cup onion, chopped
2 fresh jalapeno peppers, seeded, diced
2 cups Oven Roasted Tomatoes, cubed, (If you use fresh, peel and seed them)
1/2 cup cilantro, finely chopped
15-ounce can black beans, with juice
2 cups cooked penne pasta, or your favorite pasta
Picante sauce to taste

Add olive oil to skillet and saute zucchini, garlic, onions and jalapenos over medium heat, until slightly tender.

Reduce heat, add tomatoes and cilantro. Heat thoroughly.

Add beans and pasta. Simmer an additional 3-5 minutes. Serve warm with picante sauce.

Chipotle Pinto Beans

Can you imagine! Pinto beans with no bacon fat or ham bone. Amazing! This is a great substitute for baked beans at your next cookout. These are even better reheated the following day.

Chipotle Pinto Beans
6-8 servings
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1 pound dried pinto beans, soaked overnight
2 cups chopped tomatoes
1 cup onion, chopped
1 teaspoon garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 whole chipotle chili in adobo

Drain beans. Place in a saucepan and cover with water. Cover and bring to a boil; reduce heat and simmer for 10 minutes. Add remaining ingredients, cover and bring to a boil. Remove and set aside the chipotle pepper. Lower heat and simmer until beans are tender, stirring frequently and assign more water when needed. Salt to taste and return the chipotle pepper to pot.

Beefy Vegetables

Yep, this comes to you right off the back of the Pepperidge Farm Herb Seasoned Stuffing bag. However if you are like me and have to add your own personal touch it gets even better.

I used half ground beef and half Italian sausage, corn cut from a big ear, fresh tomatoes and green pepper instead of the stewed tomatoes, twice the amount of cheese and a big clove of garlic, minced. Check your seasoning. You might want a little thyme, basil and oregano. I did.

Beefy Vegetables
4 servings
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1 pound of ground beef
1 medium onion, chopped
2 medium zucchini, quartered lengthwise and sliced
1 can (about 14 1/2 ounces) stewed tomatoes
2 cups Pepperidge Farm Cubed Herb Seasoned Stuffing (I used the crumbly kind)
2 tablespoons grated Parmesan cheese

Cook beef and onion in 12-inch skillet over medium-high heat until well browned, stirring to separte meat. Pour off fat.

Stir zucchini and tomatoes in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until zucchini is tender. Remove from heat.

Add stuffing and cheese to skillet and mix lightly. Cover and let stand 5 minutes. Serve with additional cheese, if desired.

Grilled Eggplant, Tomato and Goat Cheese

I'm so excited! I actually got a half bushel of tomatoes today. Everything is so late this year. They are beautiful. The first thing I'm going to make is a wonderful Tomato Chili Sauce. I can't give you the recipe yet because I haven't made it for 25 years. I lost the recipe. But I'll tell you the whole story next week. I did take two tomatoes out to make this great recipe.

Grilled Eggplant, Tomato and Goat Cheese
Serves 6-8
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1 medium eggplant, sliced into 1/4 inch rounds
2 large tomatoes, sliced
1-11 ounce log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

Preheat grill for medium heat. In a large bowl, coat eggplant with the olive oil and balsamic vinegar. Season with the salt and pepper. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle with salt and pepper Top with the remaining slices of eggplant and secure each bundle with a toothpick. Arrange the bundles on thee grill and remove the toothpicks. Cook about 7 to 8 minutes, carefully flipping them. Cook for 7 to 8 more minutes

Grilled Sweet Potatoes

You thought I was joking about not using the stove! If it is as hot where you are as it is here you might not even need the grill. Maybe just lay these on the hot driveway. Just kidding. These really are very good.

Grilled Sweet Potatoes
4-6 servings
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2 tablespoons oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 large sweet potatoes, each cut in 6 to 8 long wedges
1 1/2 teaspoon honey

Preheat grill to medium-high heat. Mix the oil salt and pepper in a large bowl. Add potatoes and stir to coat. Place on the grill and grill for 30 minutes, turning wedges occasionally, until slightly charred and tender when pierced. Remove from grill and drizzle with honey.