Read Emerald Fire (Christian Romance) (The Jewel Series) Online
Authors: Hallee Bridgeman
Tags: #contemporary inspirational fiction, #edgy inspirational fiction, #boston, #contemporary, #inspirational christian fiction, #haley bridgeman, #love, #hailey bridgeman, #debi warford, #emerald fire, #greater than rubies, #sapphire ice, #hallee bridgeman, #fiction, #romance, #christian romance, #inspirational romance, #olivia kimbrell press, #contemporary inspirational romance, #christian, #contemporary christian fiction, #christian fiction, #halle bridgeman, #edgy inspirational romance, #edgy christian fiction, #the jewel trilogy, #topaz heat, #edgy christian romance, #inspirational, #inspirational fiction, #traditional romance, #bridgeman, #contemporary christian romance
Emerald Fire (Christian Romance) (The Jewel Series) (34 page)
The Appetizer:
Barry's focus with food is good ingredients, high protein, careful sugars. This hummus is just what the lawyer ordered. Serve it with triangles of toasted whole wheat pita bread or as a dip with a vegetable tray.
1 cup dried chickpeas (garbonzo beans)
-or-
2 cups cooked chickpeas
juice of 2 lemons
2
/
3
cup Tahini Paste
2 garlic cloves
1 lemon
1
/
2
tsp salt (Kosher or sea salt is best)
2 tablespoons of extra virgin olive oil
1 tsp paprika
1 TBS fresh parsley
If using dried chickpeas: Soak the chickpeas overnight OR cover with 2 inches of water and bring to a boil. Boil for 2 minutes, place the cover on the pan, and let sit for one hour.
Drain soaked chickpeas and cover with water. Bring to a boil. Reduce to a simmer. Cover the pot and cook for 1½ hours or until very tender.
Juice the lemon.
Chop the parsley.
Put chickpeas, tahini paste, lemon juice, garlic, and salt in food processor. Process until smooth. If it's too thick, you can add a little olive oil or water until it's the consistency you want. The result should be a smooth, slightly granular paste.
Put in serving dish. Mix the olive oil and the paprika. Drizzle over the top. Sprinkle with chopped parsley.
The Salad:
What could be better than a one-bit appetizer that satisfies all of the tastebuds in your mouth. Here is a dish that is offered in Viscolli hotels worldwide.
1 cup feta cheese
1
/
2
cup extra virgin olive oil
3 TBS lemon juice
3 TBS water
3 TBS dill
3 small garlic cloves
3 Romaine Hearts
1 large cucumber
4 celery stalks
2 large carrots
1 large tomato
6 radishes
1 cup frozen peas
2 cans chick peas
fresh ground pepper to taste
salt to taste (Kosher or sea salt is best)
Grate the garlic clove
Chop the romaine.
Slice the cucumber, celery, carrots, tomato, radishes.
Rinse the peas.
Drain and rinse the chick peas.
Place the cheese, oil, lemon juice, water, dill, garlic, salt, and pepper in a food processor. Blend.
Mix all of the chopped vegetables. Toss with the dressing.
Serves 6.
The Entree:
The first meal Maxine prepares Barry in their home is roast beef. This recipe doesn't use a lot of spices - it lets the meat and vegetables do all the talking.
1 3-pound Bottom Round Beef Roast
2 TBS flour
2 tsp salt (Kosher or sea salt works best)
1
/
2
tsp fresh ground pepper
1 TBS extra virgin olive oil
2 large onions
6 large carrots
2 lbs. small red potatoes
8 oz baby portabella mushrooms
Salt and pepper all sides of the roast. Rub with flour.
Preheat the oven to 350º F (180º C).
Quarter the onions.
Peel & slice the carrots into 2-inch chunks.
Wash the potatoes. Halve the larger ones, but the smaller ones you can keep whole.
Slice the mushrooms.