Good morning! On today’s show, Matt Swaim and Anna Mitchell take time to remember Dr. Paul Thigpen, a brilliant and kind writer and teacher and longtime friend of the Son Rise Morning Show who passed away earlier this week. Other guests include pastoral counselor Kevin Prendergast on how to keep a good attitude while trying to break a bad habit, and Rita Hiekenfeld with more Lenten recipes featuring foods mentioned in the Bible. Plus news, weather, sports, and more…
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Prayer for the Dead
God our Father,
Your power brings us to birth,
Your providence guides our lives,
and by Your command we return to dust.
Lord, those who die still live in Your presence,
their lives change but do not end.
I pray in hope for my family,
relatives and friends,
and for all the dead known to You alone.
In company with Christ,
Who died and now lives,
may they rejoice in Your kingdom,
where all our tears are wiped away.
Unite us together again in one family,
to sing Your praise forever and ever.
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RECIPES FROM RITA: LENTEN STEW
INGREDIENTS:
1/3 cup olive oil plus more for drizzling
1 large yellow or white onion, diced fine
4 nice cloves garlic, minced
1 piece ginger, 2”, unpeeled, finely chopped – a very generous tablespoon minced fresh ginger or to taste
1 to 1-1/2 teaspoons turmeric
1/4 to 1/2 teaspoon red pepper flakes or to taste
2 cans, 14.5 oz, chickpeas, drained and rinsed if you like (I don’t rinse them)
2 cans full fat coconut milk, not sweetened coconut cream
1 can vegetable broth plus enough water to make 2 cups (or chicken broth for non-vegetarian) or more to taste
Salt and pepper to taste
Several handfuls fresh, uncooked greens, or frozen greens, microwaved a bit before adding
OPTIONAL TOPPINGS/ADD-INS:
Basmati, Jasmine or your favorite rice
Yogurt
Tomatoes
Mint for garnish or cilantro or parsley
Pita, lavash or favorite flat bread (brush with olive oil, sprinkle with a little zaatar and pop under the broiler or warm up in the oven)
INSTRUCTIONS:
Add olive oil to large skillet over medium heat, and add onion, then garlic and ginger. Adding the onion first cushions the garlic and ginger and helps prevent them from burning. Cook until onion softens a bit.
Stir in turmeric, red pepper and chickpeas and cook until chickpeas get a little crisp. They’ll just start to break down a bit. Season with salt.
Smoosh the chickpeas down a bit to release some starch. If you like, remove 1/2 cup or so for garnish.
Stir in coconut milk and broth, and season to taste.
Bring to a simmer and scrape up brown bits. Cook until stew thickens to your liking. Mine took about 25 minutes.
Stir in greens. Adjust seasonings.
Serve alongside rice. Drizzle with olive oil, add a dollop of yogurt and tomato wedges if you like, and reserved chickpeas if you saved some.
Find more great recipes and ideas at abouteating.com.
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Vince Lonneman is online at covingtoncharities.org.
