Bits and Pieces

  For it is by grace you have been saved, through faith—and this is not from yourselves, it is the gift of God—not by works, so that no one can boast. For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do. —Ephesians 2:8-10

For who knows a person’s thoughts except their own spirit within them? In the same way no one knows the thoughts of God except the Spirit of God. What we have received is not the spirit of the world, but the Spirit who is from God, so that we may understand what God has freely given us. 

—1 Corinthians 2:11-12

Listen to me, you islands; hear this, you distant nations: Before I was born the Lord called me; from my mother’s womb he has spoken my name.

 —Isaiah 49:1

With people this is impossible, but with God all things are possible. 

—Matthew 19:26

I can do all things through Him who strengthens me. 

—Philippians 4:13

With God nothing is ever impossible and no word from God shall be without power or impossible of fulfillment. 

—Luke 1:37

For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life. 

—John 3:16

FAVORITE BIBLICAL RECIPES

A variety of fruits and nuts were grown in the Ancient Israel, including almonds, black strawberries, carobs, citrons (in later years), dates, figs, peaches, pears of various kinds, pistachio nuts, and pomegranates. Legumes was the common food staple. Among them were vetches, sweet peas, lentils, peas, lupines, and sesame. However, the main crops grown in Ancient Israel were wheat, olives, and grapes.

The typical family usually ate two meals a day. The meal consisted of bread which was often dipped in olive oil or vinegar, a dish of legumes (soup, stew or gruel), and fruits. Figs were the most common fruit on the table. Vegetables might have included radishes, cucumbers, onions, or a leafy lettuce. On rare social occasions, fish (mainly tilapia), eggs, and dairy products (goat cheese) were served. 

Milk came from goats or sheep. It was usually not drunk but used to make butter or cheese.

Bread was a part of every meal.  Fresh loaves had to be baked every second day or so, and flour had to be freshly ground between two stones every time new loaves were made. Whether it was barley bread for a poor family or wheat bread for a more prosperous one, it was the woman’s job to grind the grain and prepare the dough.  The loaves were usually round and placed directly on the coals of an open fire. The bread was unusually unleavened. The ‘yeast’ was commonly barley that had fermented. Any leavening had to be removed from the house at the time of Passover and the bread for this special celebration was always unleavened. 

Locusts were very special. They were boiled in salt water and tasted a bit like shrimp. Dried locusts (put in the sun) could be kept stable for a long time. They would be ground and mixed with flour for bread. Sometimes dried locusts were moistened with honey or vinegar.

Dessert was not an item, but the people in ancient Judea mixed flour with olive oil, mint, cumin, cinnamon, and sometimes dried locusts to make a cake.  A type of honey cake was made by frying it in a pan. Honey came from cooking dates until they melted into a syrup. Honey could also be made from sap of various trees. Sugary treats were not in their diet, but dried figs or dates were naturally sweet.

Meals were preceded by handwashing and prayer.

LENTIL STEW

When Jacob had cooked stew, Esau came in from the field and he was famished; and Esau said to Jacob, “Please let me have a swallow of that red stuff there, for I am famished”… But Jacob said, “First sell me your birthright.” Esau said, “Behold, I am about to die; so of what use then is the birthright to me?” And Jacob said, “First swear to me”; so he swore to him, and sold his birthright to Jacob. Then Jacob gave Esau bread and lentil stew; and he ate and drank, and rose and went on his way. Thus Esau despised his birthright. – Genesis 25:29-34

1 Bay Leaf

2 Carrots (unpeeled, cut into thick chunks)

4 Celery Stocks (including leaves), chopped into chunks

2 quarts Chicken Broth (or vegetable)

½ teaspoon Coriander Seed

1 teaspoon Cumin

2 cups Dry Lentils (red, green or brown) – rinse but do not soak

1 clove Garlic (minced)

3 tablespoons Olive Oil

1 large Onion (diced)

1 teaspoon Parsley (or hyssop)

1/4 cup Pearl Barley

Salt and Pepper to taste

In a large soup pot, cook diced onions in olive oil over medium heat until they are translucent. Add garlic, carrots, and celery. Continue to sauté until onion turns golden and ingredients begin to caramelize. Add lentils to the pot and stir. Add broth. Bring to a boil, then reduce heat to a simmer. Stir in cumin, hyssop or parsley, and bay leaf. Cook until lentils are tender (usually 1 ½ to 2 hours) but DO NOT OVERCOOK. Removed bay leaf before serving.

UNLEAVENED BREAD

With the dough the Israelites had brought from Egypt, they baked loaves of unleavened bread. The dough was without yeast because they had been driven out of Egypt and did not have time to prepare food for themselves.—Exodus 12:39

¼ cup cold water

2 cups Flour (whole wheat)

2 tablespoons Olive Oil

1 teaspoon Salt

Flavorings (optional) Add any one or a few of the following: hyssop (parsley), diced onion, crushed garlic, sumac

Combine flour, olive oil, and salt with the water. Form a dough and kneed for 4 minutes. Add optional flavorings. Divide into eight balls and flatten each into a thin round shape. Prick the dough with a fork. Cook individually by baking on a greased cookie pan for ten minutes (500 degrees)

OLIVE RELISH

I give you all the finest olive oil and all the finest new wine and grain they give the Lord as the firstfruits of their harvest. –NUMBERS 18:12

I am like an olive tree flourishing in the house of God—Psalm 52:7

This concoction was adapted from a recipe recorded by Cato in the first century, in his essay De Agri Cultura (About Agriculture)

1 cup Black Olives (pitted and roughly chopped but not mashed)

1 cup Green Olives (pitted and roughly chopped but not mashed) (do not use Spanish olives)

5 tablespoons Red Wine Vinegar

2 teaspoons Coriander seeds (crushed)

2 teaspoons Cilantro (finely chopped)

½ teaspoon Rue (finely chopped, may use fresh rosemary leaves)

3 teaspoons Mint leaves (finely chopped)

4 tablespoons Olive oil

Put chopped olives in a medium sized bowl. Add remaining ingredients and stir. This relish is good on Biblical bread or your favorite loaf of French or Italian bread.

Notes:    

Bay leaves were recognized in Ancient Greece as a plant with power. One of the highest honors was to be given a golden crown of bay leaves. Bay leaves were not used in cooking in Judea.

Carrots were not a common staple in Judea. They were common in Ancient Egypt but were purple. In Egypt, carrots were often placed in the tombs of Pharaohs. In 1st Century Rome, carrots were medicinal but were sometimes cooked (boiled) and various herbs added for flavoring.

Salt was not used as a seasoning in Judea. It was mostly used as a preservative and for disinfection. Pepper was not used in Judea.

Rue is a plant leave with a strong bitter taste. It is mentioned in the Bible by its Greek name, peganon, (see Luke 11:42) and was commonly used by the Romans as a seasoning paste. I suggest using rosemary.