Who Rides on the Heavens to Help You
Watercolor and pastel
I made a delicious cancer-preventative meal last night. It had wild rice, curry, shitake mushrooms, fresh onions and celery, yogurt, and chicken without the skin. It took me an hour, even though the instructions said it would take 15 minutes to prepare. It is definitely my new go-to company dinner.
This is very unlike me. I am not much of a cook, and really don't love it. However, now that I have been threatened by a life destroying disease, I am taking what goes in my body more seriously.
I read a Bible study the other day about praying for healing. The author made the very salient point that often we pray for healing when we are filling our body with crap, and treating it poorly. We eat all kinds of unhealthy junk, don't exercise, don't use our muscles, don't oxygenate our brains, overeat, pour sugar and chemicals into our esophagus...and then ask God to fix us.
The body is the temple of the Lord. As soon as someone asks Jesus into their life, God Himself indwells that person. How could we treat our body with anything but the reverence and respect it deserves? After all, it was made by God, and God doesn't make junk.
Here's the recipe:
Curry Chicken and Rice Casserole
- 1/4 cup butter
- 1 onion, chopped
- 3 stalks celery, chopped
- 1 (4 ounce) can sliced mushrooms, drained (Use fresh shitake mushrooms -- only the asian mushrooms fight cancer)
- 1 (6 ounce) package long grain and wild rice mix
- 1 1/2 cups water
- 1 (10.75 ounce) can condensed golden mushroom soup
- 1 cup sour cream (substitute yogurt with active culture - much healthier and lower calories!)
- 1 tablespoon curry powder
- 4 bone-in chicken thighs, skin removed (I used boneless)
- salt and ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
- Melt butter in a large saucepan over medium heat, and cook the onion and celery until the onion is slightly tender, about 3 minutes; stir in mushrooms, and cook 1 more minute, stirring often. Mix in the package of rice mix and water; bring to a boil, cover, and simmer until the rice is tender, about 15 minutes.
- Mix the golden mushroom soup, sour cream, and curry powder together in a bowl. Stir about 1 1/2 cup of the soup mixture into the rice, reserving 1/2 cup of soup mixture for later. Spread the rice mixture into the bottom of the prepared baking dish. Sprinkle the chicken thighs with salt and black pepper, and arrange over the rice. Cover the chicken thighs with the reserved 1/2 cup of soup mixture. Sprinkle the casserole with Parmesan cheese.
- Bake in the preheated oven until the chicken thighs are no longer pink at the bone and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (74 degrees C)
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