Spiritual Eats

By E.L. Robinson

Spiritual Eats is not your typical cookbook.Spiritual  Eats is jammed packed with recipes for your physical body and soul. There are great things to eat and things to feed your spirit as well. JESUS said man can't live on bread alone.

• Language: English
• Publisher: E.L. Robinson
• Release date: Nov 11, 2019
• ISBN: 9781393357612

Book preview

Part I

SOUPS

Goodness Soup

Ingredients

4 c. chicken broth

1 medium carrot, sliced

1 celery rib, sliced

1 tsp. black pepper

½ c. uncooked extra-wide egg noodles

1 c. shredded cooked chicken or turkey

Directions

In a 2-quart saucepan, bring broth, carrot, celery, and black pepper, to a boil over medium-high heat.

Stir in noodles and chicken. Reduce heat to medium.

Cook for 10 minutes or until noodles are tender.

Creamy Goodness Soup

Ingredients

3 Tbsp. unsalted butter

1 Tbsp. chopped onion

5 Tbsp. all-purpose flour

5 c. chicken stock

½ c. chopped cooked chicken

Salt and black pepper to taste

Directions

Melt butter in a stockpot.

Add onion and cook over low heat, stirring occasionally, until soft (about 5 minutes).

Add flour and stock. Mix well. Cook, stirring constantly, until thickened.

Add chicken and season with salt and pepper. Cook until chicken is heated through.

Heavenly Gumbo

Ingredients

3½ lb. boneless chicken breast

2 Tbsp. unsalted butter

2 Tbsp. chopped onion

1 Tbsp. all-purpose flour

64 oz. frozen cut okra

Salt and black pepper to taste

Directions

Cut chicken into bite-size pieces.

Sauté chicken with onion and flour in butter until well browned.

Add okra and water and bring to boil.

Reduce heat. Cover and simmer until okra falls apart (about 2½ hours).

Add water to keep the quantity of liquid consistent as gumbo cooks.

Add salt and pepper to taste.

Cherub Chowder

Ingredients

3 Tbsp. unsalted butter

4 Tbsp. chopped onion

3 c. boiled potatoes (cut into ¼-in. slices)

2 c. frozen corn

4 c. milk

1½ tsp. salt

⅛ tsp. black pepper

⅛ tsp. cayenne pepper

6 butter crackers

Directions

Melt butter in a stockpot.

Add onion and fry until translucent.

Strain butter into saucepan.

Add potatoes, corn, milk, salt, pepper, and cayenne.

Bring to a boil then simmer on low for 20 minutes

Transfer chowder to serving bowls. Serve a cracker in each portion.

Broccoli Cheese Soup

Ingredients

2 (16-oz.) pkgs. frozen chopped broccoli

1 (10¾-oz.) can cheddar cheese soup

1 (12-oz.) can fat-free evaporated milk

2½ c. fat-free half-and-half

¼ c. finely chopped onion

2 oz. fat-free cheddar cheese

1 Tbsp. dry Italian seasoning mix

¼ tsp. black pepper

5 slices of crumbled cooked bacon

Directions

Combine all ingredients, except bacon, in a slow cooker. Cover.

Cook on low 8 to 10 hours or until broccoli is tender.

Ladle into soup bowls. Garnish with bacon.

Potato Soup

Ingredients

6 c. diced, peeled potatoes

5 c. water

2 c. diced onion

½ c. diced celery

½ c. chopped carrots

¼ c. light, soft, tub margarine

4 tsp. sodium-free chicken bouillon powder

1 tsp. salt

¼ tsp. black pepper

1 (12-oz.) can fat-free evaporated milk

3 Tbsp. chopped fresh parsley

8 oz. fat-free cheddar, shredded

Directions

Combine all ingredients, except milk, parsley, and cheese, in a slow cooker. Cover.

Cook on high 7 to 8 hours or until vegetables are tender.

Stir in milk and parsley.

Stir in cheese until it melts. Heat thoroughly.

Vegetable Soup

Ingredients

1 (14.5-oz.) can fat-free broth (chicken or beef)

1½ c. sliced vegetables (any combination of: cabbage, broccoli, carrot, onion, zucchini, celery, tomato, cauliflower, mushroom)

Directions

Mix all ingredients in a small saucepan.

Cover and simmer 10 to 15 minutes, or until vegetables are tender.

Taco Soup

Ingredients

1 lb. extra-lean ground turkey

1 medium onion chopped

2 (15-oz.) cans pinto or chili beans, drained and rinsed

2 (8-oz.) cans tomato sauce

2 (14.5-oz.) cans diced tomatoes, undrained

½ package taco seasoning

1 c. water

Directions

Brown meat with onion in a stockpot that has been sprayed with nonstick cooking spray.

Add remaining ingredients and simmer 30 minutes.

Chicken Curry Soup

Ingredients

1 lb. skinless, boneless chicken breasts, cut into bite-size pieces

2 Tbsp. unsalted butter

4 c. fat-free chicken broth

⅔ c. uncooked quick-cooking brown rice

1 medium apple, peeled, and diced (about 1½ c.)

½ c. chopped onion

1½ tsp. curry powder

½ tsp. salt

¼ tsp. black pepper

1 c. water

3 tbsp. all-purpose flour

Directions

In a large saucepan, sauté chicken in butter for 3 minutes.

Add chicken broth, rice, apple, onion, curry, salt, and pepper.

Bring to a boil.

Reduce heat to low. Cover and simmer 10 minutes.

Meanwhile, in a covered container, combine water and flour. Shake well to prevent lumps.

Stir into hot soup.

Bring to a boil, stirring constantly, for 1 minute, or until slightly thickened.

Part II

SALADS

Chinese Chicken Salad

Ingredients

1 chicken (deboned) or 2 (6-oz.) cans chicken

1 can fancy mixed Chinese vegetables

½ c. chopped celery

½ c. chopped green pepper

2 tsp. onion powder

1 tsp. Season-All

4 tsp. lite soy sauce

¾ c. lite mayonnaise

2 leaf Iceburg Lettuce (optional)

4 Pita pockets

Directions

Combine all ingredients, except lettuce, and pita pockets, in a large bowl, and mix well.

Chill 4 hours or overnight.

Serve with lettuce in pita pockets.

Cobb Salad with Russian Dressing

Ingredients

2 c. crisp iceberg lettuce, torn into bite-size pieces

2 c. crisp Romaine lettuce

2 c. crisp chicory

2 medium tomatoes, cut into eighths

2 medium avocados, sliced

3 c. slivered, cooked chicken, chilled

6 crisp-cooked slices bacon, cut into ½-inch pieces

1 hard-boiled egg

2 Tbsp. snipped chives

¾ c. Russian dressing

Directions

Place iceberg, Romaine, and chicory in a salad bowl.

Arrange tomatoes and avocados around edge of bowl.

Mound chicken in center. Sprinkle with bacon.

Chop egg white and egg yolk separately. Sprinkle decoratively, along with chives, over salad.

Pour half the dressing over salad; toss well.

Serve immediately.

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Note: Assemble salad just before serving.

Russian Dressing

Ingredients

⅓ c. ketchup

2 Tbsp. sugar

2 Tbsp. red wine vinegar

3 Tbsp. grated onion

1 tsp. Worcestershire sauce

3 Tbsp. olive oil

½ tsp. salt

Directions

In a small bowl, combine ketchup, sugar, vinegar, onion, Worcestershire sauce, olive oil, and salt.

Whisk together until well blended.

Refrigerate until needed.

Layered Lettuce Salad

Ingredients

1 head Iceberg lettuce

1 (10-oz.) pkg. frozen peas (uncooked)

1 c. diced celery

4 hard-boiled, eggs (chopped)

½ c. diced green pepper

½ c. diced green onion

8 slices bacon, cooked crisp and crumbled

2 Tbsp. sugar

2 c. lite mayonnaise

4 oz. shredded cheddar cheese

Directions

Break lettuce into bite-size pieces.

Rinse peas with warm water.

Layer ingredients in the following order: lettuce, celery, eggs, peas, green pepper, onion, bacon.

Mix sugar into mayonnaise. Spread over entire salad.

Top with cheese.

Cover and refrigerate overnight.

Spaghetti Salad

Ingredients

1 (16-oz) box spaghetti or linguine

1 medium onion

½ c. chopped green pepper

½ c. chopped cucumber

2 small tomatoes or 8 oz. cherry tomatoes

½ tsp. garlic powder (or to taste)

8 oz. (or to taste) Italian salad dressing

½ tsp. Salad Supreme seasoning mix

½ c. grated parmesan or pecorino Romano cheese

Directions

Cook spaghetti and rinse under cold running water.

Drain. LET DRY COMPLETELY.

Add remaining ingredients, except cheese, and mix well.

Let marinate at least 4 hours.

Add cheese and mix well. All seasoning can be adjusted to taste.

Taco Salad

Ingredients

1 head of lettuce, cut into bite-size pieces

1 bunch green onions, chopped

1 large green pepper, thinly sliced

16 oz. bag of Tortilla chips, a few reserved

8 oz. shredded