Email OF The Day: 06/15/12

Friday, 15 June 2012

[www.keralites.net] LET US

Let Us Praise Those Fathers

Let us praise those fathers who have,

striven to balance the demands of work,

marriage, and children with an honest,

awareness of both joy and sacrifice.

Let us praise those fathers who,

lacking a good model for a father,

have worked to become a good father.

Let us praise those fathers who by their,

own account were not always there for,

their children but who continue to offer,

those children now grown their love &,

support.

Let us pray for those fathers who,

have been wounded by the neglect and,

hostility of their children.

Let us praise those fathers who despite,

divorce have remained in their children's,

lives.

Let us praise those fathers whose children,

are adopted and whose love and,

support has offered healing.

Let us praise those fathers who as,

stepfathers freely chosse the obligation,

of fatherhood and earned their step,

children's love and respect.

Let us praise those fathers who have lost,

a child to death and continue to,

hold the child in their heart.

Let us praise those men who have no,

children but cherish the next generation,

as if they were their own.

Let us praise those men who have "fathered,

us in their role as mentors and guides.

Let us praise those men who are about,

to become fathers ; may they openly ,

delight in their children.

And let us praise those fathers who,

have died but live on in our Memory,

and whose Love continues to Nurture us.

Happy Father Day

Dad Love and miss you so very much

Lucy

www.keralites.net

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[www.keralites.net] Moroccan Chicken with Couscous

Aromatic cumin, coriander and cinnamon give these chicken breasts a Middle Eastern flavour,

and including chickpeas further enhances the ethnic theme. Courgettes and sugarsnap peas

add colour and all the benefits of fresh vegetables.

Ready in 30 mins

Ingredients

Serves: 4

450g (1lb) skinless, boneless chicken breasts

1 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 cinnamon stick

2 large courgettes, halved lengthways and sliced

1 can (about 400g) no-salt-added chopped tomatoes

200ml (7fl oz) low-sodium vegetable stock

225g (8oz) sugarsnap peas

1 can (about 410g) chickpeas, drained and rinsed

For the couscous:

250g (9oz) couscous

400ml (14fl oz) boiling water

1 tbsp olive oil

10g (oz) butter

pepper to taste

chopped fresh coriander to garnish

Preparation method

Prep: 10 mins Cook: 20 mins

1. Cut the chicken on the diagonal into strips about 1cm (in) thick.

Heat the oil in a wok or heavy frying pan. Add the chicken, onion and garlic,

and cook over medium-high heat, stirring constantly, for about 2 minutes or

until the chicken turns white with golden brown flecks.

2. Reduce the heat to low and add the ground cumin and coriander and cinnamon stick.

Cook, stirring constantly, for 1 minute. Add the courgettes and stir well, then add the

tomatoes with their juice and the stock. Cook for 5 minutes, stirring occasionally.

3. Meanwhile, put the couscous in a saucepan (off the heat) and pour over the boiling water.

Add the oil. Stir well, then cover and leave to soak for 5 minutes.

4. Add the sugarsnap peas and chickpeas to the chicken mixture.

Cook for a further 5 minutes, stirring frequently.

5. Stir the butter into the couscous and cook over a moderate heat for 3 minutes,

fluffing up with a fork to separate the grains. Season with pepper.

Pile the couscous on to a serving platter. Spoon the chicken on top

and garnish with chopped coriander.

Serve hot.

Health points

Believing chickpeas to be powerful aphrodisiacs, the Romans fed them to their stallions

to improve their performance. Although this reputation seems to have been forgotten now,

chickpeas do contribute good amounts of soluble fibre as well as useful amounts of iron,

folate, vitamin E and manganese to the diet.

www.keralites.net

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[www.keralites.net] Banana Streusel Coffee Cake

Banana Streusel Coffee Cake

SOURCE: RECIPE LION

Are your bananas just too ripe to eat? Don't throw your bananas away, instead use them in this banana streusel coffee cake recipe. You'll know when the cake is done by the sweet smell wafting from the kitchen.

Cooking Time:40 min

1/2 cup solid vegetable shortening

1 cup sugar

2 eggs

1 cup mashed ripe bananas

1/2 teaspoon vanilla extract

1/2 cup sour cream

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 & 1/2 cups chopped nuts