Friday, March 27, 2015
Guest post: Cooking with Author Nivine Richie!
Today I welcome author Nivine Richie to my blog. Glad to have you here, Nivine!
As a Bible study teacher and leader of small groups, I often use personal stories to illustrate Biblical truths. Many of these stories come from my family background and travels. I was born in Cairo, Egypt a few months before the Six Day War, and my parents and I immigrated to the U.S. when I was two years old. I’ve had the privilege of traveling and meeting people from all over the world. While I love tasting new foods, I have to say that my mom’s cooking is the best.
Here’s one of my favorites:
This dish is considered by many to be the national dish of Egypt. From the richest to the poorest, all Egyptians know and love this vegetarian dish. The flavor can vary based on the sauce, with some people choosing a sauce made of vinegar and garlic. Still others like to add chick peas to the layers described below. The sauce described here is what my mom has always made, and in my opinion, is the tastiest.
1 cup uncooked brown lentils
1 cup uncooked basmati rice
½ teaspoon salt
1 cup ditalini pasta (or elbow macaroni if you can’t find ditalini)
2 large onions, coarsely chopped
2 cans tomato sauce
4 cloves minced garlic
2 tablespoons vinegar
Pinch of coriander powder
Cayenne pepper to taste
1. Rinse the lentils in a strainer under running water and remove any rocks or dirt. In medium saucepan, cover the lentils with water and bring water to a boil then reduce to a simmer. Cook uncovered for 20-30 minutes, and continue to add water as needed to keep the lentils covered. Taste the lentils to see that they are done when they have the consistency of a cooked bean.
2. In a separate saucepan, add the rice, ½ t of salt and 2 cups of water. Bring to a boil, then reduce to a simmer. Cook covered for 15 minutes (without peeking).
3. In a third saucepan, cook the noodles according to package directions (about 8 minutes) until noodles are al dente.
4. To make the sauce, sauté the garlic in olive oil until soft, but not brown. Add tomato sauce, coriander, vinegar and cayenne pepper and simmer for 10 minutes.
5. In a large frying pan, sauté the chopped onions in olive oil until the onions are crispy. (We like the onions crispy, but some families prefer that the onions be cooked only until they are soft.)
Makes about 4 servings
For each serving, add a layer of rice, a layer of lentils, and a layer of noodles. Top with the sauce and a generous sprinkling of crispy onions. Salt and pepper to taste. If you enjoy spicy food, a little hot sauce is a nice addition as well.
Enduring Faith: An 8-Week Devotional Study on the Book of Hebrews
by Nivine Richie
This eight-week Bible study delivers a balance of in-depth study and manageable homework. Written in a devotional style with real-life examples to connect you with the lessons in Hebrews, each day’s study is paired with discussion questions and space for journaling. This book can be used for small-group or for personal Bible study.
Is your faith on a firm foundation or are you standing on shaky ground? By the end of this study, you can know the kind of faith that pleases God.
Available on Amazon
And Barnes and Noble
Nivine Richie is a women’s Bible study teacher in Wilmington, N.C., where she lives with her husband and two teenage children. A university finance professor, she is actively involved in the Christian faculty association on campus. Nivine has participated in and taught many small group studies over the years.
She seeks to help others launch their own small group studies and is available to speak at women’s events. She can lead a seminar for teachers at your church or teach at your next women’s retreat.
Visit her at her website at http://www.unfoldinghisword.com to find tools to help you grow as a small group leader.
Contact her at firstname.lastname@example.org
Follow her on Facebook
or on Twitter at @UnfoldHisWord