You see, we do things together as a family. So of course I was asked if I would post a blurb too.
I really didn’t want to.
First of all I am terrible with words and when I try to say something eloquently I end up saying it horribly. And second among other reasons, I desire people’s acceptance and often find myself worried about what people think of me.
So, you may ask, why am I writing this then?
The answer is, that I am trying desperately to defeat that part of me that is really just self -focused and obey the verse in Colossions 3:23 that says: “Whatever you do, work heartily, as for the Lord and not for men.“ So please bear with me and look past all my mistakes as I try to deny myself by writing something that will hopefully be encouraging to you all…
My first post is about one of the roles as a young lady in God’s kingdom. Proverbs 31 shares that a Godly woman rises while it is night and provides food for her household. Sometimes I have risen at night with my Dad to try to get a deer, but so far we’ve always returned empty handed. 🙂
But cooking…. Well, I love to cook. I love to be in the kitchen making just about anything that’s edible. But sadly, I’ve found that not many young ladies my age share my passion. Not to say that everyone has to share my exact passion, the Bible says we are all blessed with different talents. Romans 12:4 “Just as each of us has one body with many members, yet not all members have the same function.” But I believe that it is important for young ladies to learn things now, so that they can be prepared for life as a Lord willing future wife and mom. So, while cooking might not seem that big of a deal at the present, (although I believe any mom would be grateful for some breaks) it is a HUGE part of motherhood.
Sure you could just do a drive through, or a TV dinner, but is that really nurturing and caring for your body? In First Corinthians 6:19-20 it says: “Or do you not know that your body is a temple of the Holy Spirit within you, whom you have from God? You are not your own, for you were bought with a price. So glorify God in your body.” So here’s my question. Is it protecting and nourishing the Temple of The Lord to feed it junk?
…All of that is the background for some future posts. I would love to share some recipes over time that have helped me to grow, and that I and my family love. Not all of them are my own recipes, but nonetheless I would love to help others as I continue learning and growing in knowing how to take care of my Temple for the Lord.
The recipe following is my own personal recipe. It’s called Toltott Paprika (Hungarian Stuffed Peppers). Though it’s fine to eat the day it’s made, I’ve found that it tastes better if it sits overnight…Enjoy!
Makes about 6-7 servings
- 7 Green Bell Peppers
- 2 Pounds Beef
- Approx. 2 cups cooked rice-2/3 cup uncooked
- ¼ cup chopped onions
- 2 large eggs
- 2 teaspoons salt
- ½ teaspoon black pepper
- Approx. 1 Table spoon each of garlic and onion powder, dried chopped onions and paprika… or to taste.
- 4 Table spoons tomato sauce
For the sauce:
- 2 Jars tomato sauce, store bought or homemade
- 1/3 cup all-purpose flour
- ½ cup onions
- 3 Table spoons butter
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Beef or chicken broth—to thin sauce
- Preheat oven to 425.
- Cook rice according to package directions, set aside.
- In a medium mixing bowl, combine the ground beef, cooked rice, onion, eggs, salt and pepper, garlic powder, onion powder, dried chopped onions, and paprika, along with the tomato sauce. Mix thoroughly, and set aside.
- Remove the seeds and veins from the peppers.
- Evenly stuff the meat mixture into the peppers filling to the top, make fist size meatballs with the remaining meat mixture. Lay the stuffed peppers and meatballs in a deep casserole dish for later use.
- Melt the butter in a medium skillet. Saute the onions until glassy, sprinkle the salt and pepper over the onions.
- Add the flour and paprika and cook while stirring for about a minute, add the tomato sauce.
- Add the broth as much or little as needed to thin out the tomato sauce* and bring to a gentle boil. Stir while boiling for approx. 3 min.
- Pour sauce over the stuffed peppers and meatballs, and cook in preheated oven for about an hour, or until sauce is bubbly and slightly brown.
- Serve warm with boiled salted potatoes.
*If using a thinner tomato sauce, you will not need as much broth.