I know RevGals is not a cooking blog. But, I also know that we clergy balance multiple tasks, roles and responsibilities. And many of us want to keep eating healthy and serving with stronger, healthier bodies. At the same time, unless you are living with a personal sous chef, you’re throwing dinner together in between afternoon office hours and evening meetings, sometimes with a little homework and soccer practice thrown in the mix. So, for this week’s Friday Five, tell us:

1) What’s your tried-and-true recipe for picky eaters?

2) Breakfast for dinner: totally cheating or a lifesaver? Discuss.

3) Go-to casserole for potlucks, new parents or your family’s favorite?

4) Favorite take-out place, preferably with a drive-through? (Let’s be real!)

5) ‘Fess up! What’s your “bad-for-me-but-super-easy” dinner?

BONUS: RANDOM!! REVGALS version of “CHOPPED” episode, starring you, the tired, harried, cook and pastor who has to feed everyone and get back to church for a meeting in 45 minutes… What would you make with:
a can of garbanzo beans
chicken breasts
sweet bell peppers and
some “Testa-mints”?

Play along on your blog and post your link below, or play in the comments.

21 thoughts on “Friday Five: Fast and Furious Cuisine

  1. Friday play devotions:
    (Note: my husband, may he rest in peace, would be laughing his @#$ off that I am even writing ANYTHING reflective about cooking–in which I have ZERO talent or interest. So, in his memory, and with his laughing ghost, here goes:

    1. breakfast for dinner– frozen waffles, lots of gooey syrup, smushed eggs, and fruit in a cup
    2. see #1
    3.Go to casserole is a recipe with 2 chicken breasts chopped up, waterchestnuts, celery, mushrooms, almonds, cornflakes, rice, can of celery soup, and lots of butter thrown in. If done correctly, it is very crunchy and disappears quickly.
    4. Baja restaurant which my brother introduced me to. It is Mexican, healthy, and within walking distance. And reasonably priced. And mango dipping sauce which is yummy and I don’t even like mangoes.
    5. Lean cuisine salisbury steak which comes with mac and cheese. I forgive myself the calories because it is small portions.

    Bonus: What the hell is “radicchio”? And NO beans with toddlers. NO test-a-mints, because I think that is candy and the children haven’t gone to a dentist yet (that is scheduled 1st visit for November this year), No radicchio because I don’t know what that is or if Safeway carries it, SO– that leaves Chicken breasts and sweet bell peppers– which means, ta-da– Chicken sandwich and a salad with some cut up peppers and thousand island dressing 🙂


    1. So– an update– I looked up “radicchio” online…and then asked my mom if she knew what it was…She happens to be here this a.m.

      Here is the conversation:
      “Mom, do you know what radicchio is?”
      “Google says it is some kind of salad greens.”
      “Why can’t salad just be tossed?”

      Ah, well…


    2. LOL! That’s hilarious about the raddichio! And I will look into that casserole sometime because, well, I won’t have the awesome cooking of #2 daughter when she goes back to college. 🙂


  2. Englishwoman here, and British cuisine is very different to American, although both are delicious.

    1) Pasta with sauce, which is about the only thing my nearly 5-year-old grandson will eat (cheese, tomato or meat sauce, or even just pasta with pesto)!

    2) If by “breakfast for dinner” you mean all-day breakfast, then totally! I do occasionally make it – fried egg, fried potato, bacon, cooked tomatoes, cooked mushrooms, probably baked beans, maybe a fried slice (but probably not, if there is fried potato).

    3) Probably some kind of vegetable stew; we don’t tend to have bring-and-share so much these days, and our church meals lean heavily towards the Jamaican and African, and my goodness they’re good!

    4) Our local Chinese take-away closed about 18 months ago and we’ve never found anything as good to replace it. However, a new fish-and-chip place is opening up soon…. it doesn’t need to be drive-through, here, as it’s only 2 minutes’ walk!

    5) See above! Or a ready-meal of some kind (usually chicken jalfrezi) from the local supermarket – lovely, but where are the vegetables?

    As for the bonus, cook the chicken breasts gently in a little oil, together with the sliced peppers and an onion if you have one. Meanwhile, cook some rice or, better still, bulghur wheat or couscous, and then mix with the drained, rinsed, chickpeas. Allow to hot up, and serve topped with the chicken and peppers, with the radiccio on the side. This would be nicer still with a simple tahini dressing: blend together 2 tbs tahini, 1 tbs each lemon juice, olive oil and water, and a crushed clove of garlic, if liked.


    1. Love your bonus; also Full English Breakfast for dinner. Yum! I’ve done riffs on it with mushrooms and tomatoes and sausage topped with an egg, but can’t manage the real thing on my own. –Wendy


  3. I am weeping with envy at the look of that gorgeously organized tool-drawer, frankly. And — by the way — just about the best salad I ever had in my misspent life was in Florence: radicchio (the entire “greens” component, and it red, at that), very thin slices of tart green apple, candied walnuts, LUMPS, generous ones, of gorgonzola, a slosh of olive oil and a slosh of good balsamic vinegar and a little salt and pepper. So there is your free bonus recipe for the week.


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