March 15 - Pray and Thanks

We urge you, brethren, admonish the unruly, encourage the fainthearted, help the weak, be patient with everyone. See that no one repays another with evil for evil, but always seek after that which is good for one another and for all people. Rejoice always; pray without ceasing; in everything give thanks; for this is God's will for you in Christ Jesus. - 1 Thessalonians 5:14-18 

Rub a Dub Dub—Thanks for the Grub. A long ago popular blessing by some uncouth believers. Their hearts were in the right place…giving thanks, but is this the only prayer they said all day? If we are to pray without ceasing, then we’ll have to do more than thank God for the food we eat. We need to have an attitude that is continually looking for things or concerns to praise, to express thanks and to bring to God's throne. And then we should simply do that—pray—not waiting for a time when we are in corporate worship or gathered around a table with others. For what are you waiting?

Training Tip – ACTS. A-C-T-S is the acronym for Adoration-Confession-Thanksgiving-Supplication.  With your family, make a list of all the things you know and appreciate about God—the things for which you adore Him. Next make a list of actions, attitudes or feelings that you need to confess to God—to tell /agree with Him for which you need forgiveness. Then create a wonderful list of things, people, whatever for which you are thankful—with an attitude of gratitude. Lastly, make another list of all the people you know who need salvation or prayer for problems, whether it is physical health or spiritual needs. Include your own needs. As you make the lists, pray them to God, encouraging the children pray, too.

Lord Jesus, may my children and grandchildren’s pray continually—not  just at meals and bedtime. You told us to “Ask and we will receive.” So I’m asking You to make my family and me strong prayer warriors that we would continually seek You in prayer, praising and thanking You as well as asking You to intervene in the lives of our family and friends. 

Friday’s Feast at the Lord’s Table

One the favorite food noted by my son-in-law, Kim, is Taco Soup. I’ve developed a love of fish tacos…and since Kim and others in my family like taco soup I decided to creatively make my own fish taco soup. I’m not a fan of prepackaged seasoning mixes—so any recipe that calls for “taco seasoning” is immediately ignored in my kitchen. 

Mick’s Taco Fish Soup

Ingredients for 8 servings:

8 corn tortillas, cut into 1/2 inch strips

Vegetable oil for frying

Kosher salt, freshly ground black pepper and chili powder

2 pounds fish fillets, red snapper or cod is a good choice

¼ tsp cumin powder, or more if desired

2 tablespoons extra-virgin olive oil

2 limes, juiced, plus lime wedges for garnish

1 pablano chili (mild) or serrano chili (if you prefer-hot), chopped

3 cups vegetable broth seasoned with ½ tsp thyme, 2 bay leaves, and one clove chopped garlic

6 cups boiling water

1 green onion, sliced, for garnish

4 ripe tomatoes, cut into chunks, for garnish

2 ripe avocados, peeled and cut into chunks, for garnish

Cilantro leaves, for garnish

Directions:

Cut up the fish into pieces about 1” by 2”, sprinkle with cumin, cover with chopped chili pepper, drizzle with the lime juice and olive oil and set aside in the refrigerator to marinate about 15 minutes while you chop the green onion, tomato, and avocado.  

For the tortillas: Heat about 1/4-inch vegetable oil in a deep skillet over medium-high heat. Cut the tortillas into 1/2-inch wide strips. Fry the tortilla strips in batches and drain them on paper towels; season with salt, pepper and chili powder while they are still hot. 

For the soup: Heat the broth, water and seasonings to boil and simmer until the meat and vegetable are in the bowls. Saute the marinated fish over medium heat for a few minutes, using the lime-oil marinate. Cook just until the fish are no longer raw, but not falling apart. Divide the fish equally into eight servings and place each in the bottom of a large soup bowl. Top with some onion, tomato, avocado, and cilantro leaves. Ladle in the hot broth and squeeze in a lime wedge. Top with tortilla strips. Serve and enjoy. 

Happy Birthday, Kim!

Good Eating and Blessings on you Today!

 

All scripture quoted from the New American Standard Bible (NASB) unless otherwise noted.

© 2013 by Mickey M. Hunacek. All rights reserved.