What is Teatime Discipleship?

Teatime Discipleship is a term originating from Sally Clarkson who has a couple of books by that title. Simply defined it is intentionally setting aside time for tea and snacks to eat together while sharing your faith and life stories with others, particularly other women and family.

CB

Raw Seaweed Salad

3/4 ounce dried wakame seaweed (whole or cut)

3 tablespoons unseasoned rice vinegar

3 tablespoons soy sauce

2 tablespoons Asian toasted sesame oil

1 teaspoon sugar

1 teaspoon finely grated peeled fresh ginger

1/2 teaspoon minced garlic

1 small Granny Smith apple

2 scallions, thinly sliced

2 tablespoons chopped fresh cilantro

1 tablespoon sesame seeds, toasted

Soak seaweed in warm water, covered for 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.

Stir together vinegar, soy sauce, sesame oil, sugar, ginger, garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.

To make this a bowl add some imitation crab, or other seafood, or even some teriyaki chicken

Submitted by Cathy Burleson, Spirit of Peace, from The Good Food Store, Missoula, MT 

Toasted Pine Nuts

1/4 cup pine nuts

Place pine nuts in a small to medium size skillet and heat to medium-low. Move around the nuts occasionally with a wooden spoon and shake the pan gently to evenly spread the seeds out. Keep an eye on the nuts as they will brown quickly, around 5 minutes maybe less. When nuts appear lightly browned, remove from heat and let cool. Pine nuts are ready to use and go well as a condiment on a tossed salad.

Submitted by Cathy Burleson 

Greek Gyro Salad

Greek Feta-Lemon Salad Dressing

deli sliced gyro meat, 4 thin slices per person, fried like bacon

1/8 of a medium red onion sliced thinly length wise and then chopped to about 1/2 inch long

1 heart romaine lettuce, chopped in bite-sized pieces

1 roasted red bell pepper, chopped

1/2 to 1 large cucumber sliced in chunks

2 roma tomatoes, cut into 1/4-inch chunks

1/4 cup kalamata olives

1/4 cup toasted pine nuts

Put the romaine lettuce in a big bowl. Toss with the gyro meat, red onion, red pepper, and cucumber. Add about two tablespoons of the Greek feta-lemon salad dressing per person and toss well. Place the salad on individual plates and top with tomatoes, olives and pine nuts. Serves approx. 4.

Submitted by Cathy Burleson, adapted from Caprial's Bistro-Style Cuisine

Greek Feta-Lemon Salad Dressing

2 tablespoons red wine vinegar

2 cloves garlic, chopped

2 shallots, chopped

2 teaspoons chopped fresh oregano

1 teaspoon chopped fresh thyme

zest and juice of one lemon

1/2 cup extra virgin olive oil

1/2 cup good quality feta cheese

salt

freshly ground pepper

Put the vinegar, garlic, shallots, oregano, thyme, zest, and juice of lemon in a medium bowl and mix well. Slowly whisk in the olive oil until the dressing is thickened and emulsified. Add the feta and stir to mix. Season with salt and pepper and stir again. Pour into a 2-cup canning jar and set aside until ready to use.

submitted by Cathy Burleson, adapted from Capril's Bistro-Style Cuisine

Toasted Sesame Seeds

2 tablespoons sesame seeds

Place sesame seeds in a small to medium size skillet and heat to medium-low. Move around the seeds occasionally with a wooden spoon and shake the pan gently to evenly spread the seeds out. Keep an eye on the seeds as they will brown quickly, around 5 minutes maybe less. When approximately half of the seeds are brown, remove from heat and let cool. Seeds are ready to use and go well as a condiment on a tossed salad.

Submitted by Cathy Burleson

Roasted Bell Peppers

2 red or green bell peppers

Preheat the broiler. Place the bell peppers on a baking sheet and place in the oven. Keep a close eye on them and turn the peppers until all sides are blistered and charred, about 15 minutes. Place in a lunch sized paper bag and set aside to cool. When the peppers are cool enough to handle, peel off the skins, remove the stems, and wipe the seeds away with a knife or paper towel. Do not rinse the peppers with water because this will remove the roasted flavor. Use as directed in the recipe or drizzle with olive oil and store in refrigerator for up to 2 months.

This recipe can be followed for fresh chiles as well.

Submitted by Cathy Burleson, adapted from Capril's Bistro-Style Cuisine