I'LL HAVE TO ASK
June 8, 2011Read: Luke 11
“Ask, and you shall receive. Seek and you shall find.” –Luke 11:9
Back in high school, I had a basketball coach ask me if I’d come back to the team. It had been a couple years since I’d played, and by then I’d become a one-sport athlete. His question was as brief as it was surprising when he asked, “Jimmy, we need you back. Will you play?”
My response was only a little less expected than what he said next. I replied, “Wow coach, sounds awesome. I just need to check with my dad first.” To which he smiled and said, “No Jimmy, I was only testing you, seeing if you’d be there for us.”
He shook my hand and thanked me. (I admit, I was relieved.) A little test, I guess. Whether I passed or not, I’m not sure. But I’ve thought about that moment over the years. His question, my response, his reply. And I remember telling my dad about it later that night; dad loved that my answer required his blessing.
You know, we’re constantly being tested and the crossroads are always before us. Which way? That way? No way!! How much better would our lives be if with each decision, big or small, we said, “You know, I just need to check with my Father first.” And as I’ve learned even recently, it’s never too late to ask.
PRAYFIT RECIPE OF THE WEEK: Roasted Tomato Sauce
Makes 10 servings (1/2 cup each)
Ingredients: 6-8 large tomatoes cut into large chunks 1/2 large red onion, roughly chopped 1 red chili pepper, chopped 3 cloves garlic, whole 2 tablespoons extra virgin olive oil, divided 1 teaspoon kosher salt 1 teaspoon dried oregano Freshly ground black pepper 1 can (15 ounces) canned tomato sauce, no salt added 1 tablespoon tomato paste 1/2 cup red wine 1/2 cup fresh basil leaves, chopped 1/4 cup fresh parsley, chopped
Preheat oven to 425 degrees F. Place tomatoes, onion, chili and garlic on a large sheet pan; add 1 tablespoon olive oil, salt, oregano and pepper and toss to coat. Roast vegetables for 25-30 minutes or until tomatoes just begin to char; set aside to cool slightly. In a large pot, heat remaining 1 tablespoon of olive oil and then add the roasted tomato mixture, tomato sauce, tomato paste and wine. Stir to combine and bring to a simmer. Cook, uncovered, for 20 minutes, stirring occasionally. Add basil and parsley; season with additional salt and pepper to taste. Puree sauce using an immersion blender* until smooth.
*If you do not have an immersion blender, puree in a countertop blender in small batches. Make sure to hold the top of the blender closed with a dish towel while the machine is on.
Nutrition Information Per Serving: Calories: 80 calories Total Fat: 3 grams Saturated Fat: 0 grams Total Carbohydrate: 11 grams Protein: 2 grams Sodium: 139 milligrams Cholesterol: 0 milligrams Fiber: 3 grams
Dana Angelo White, MS, RD, ATC is a registered dietitian and is currently a nutrition expert for the Food Network, and has worked as a media spokesperson for Cooking Light Magazine. She has appeared on Good Day Street Talk, Food Network.com, Access Hollywood and GMA Health. Visit her at Dana White Nutrition. You can also visit her blog for more recipes at http://blog.foodnetwork.com/healthyeats/.