Everyone is always saying, “Don’t let fear hold you back…you just have to take a leap of faith.” But there is an element of fear that goes with that leap. Jumping into the unknown is scary for most anyone. But does faith and fear have to go hand in hand?
Food For Thought
Sometimes I feel like fear and faith have to go together. When I step out in faith it feels scary. Which is ironic, since I claim that my faith comes first and I believe and trust God with my whole life. Do I really?
But maybe those feelings of fear are not so bad. Of course, we have the emotion of fear as a cautionary response to potential threats to our safety and well-being. That’s not the type of fear I’m talking about today. I’m talking more about anxiety and the fear of change or new things, you know, the fears that keep us from living our best lives.
As humans, we tend to want to make sense of our experiences. We want our life to be logical and predictable, but faith isn’t logical. Faith is believing in the unseen (Hebrews 11:1). We are given opportunities to grow our faith by stepping out, not in fear, but past the fear. We move past our own human logic and understanding, trusting God to guide and protect us.
God sometimes calls us to step out in faith. I felt this call from Him and if I’m honest (I always try to be!), it has been scary. But only a little bit.
I’m learning a lot about faith in this process, even though I don’t always understand it and I certainly can’t control or predict what’s going to happen next. The outcomes I expected haven’t happened, at least not yet, but in the mean time, my family and I are experiencing other great lessons and blessings. And there’s one thing I CAN predict…God is going to be with me through it all. Actions of faith may be a little scary for just a little while, but my fears are cast away as I lean more and more on God and not my own understanding of what makes sense. My faith IS bigger than my fear!
Today’s Bible Study
There are so many verses and stories in the Bible that teach us about faith, even how to have it in the midst of fear. I turn to these words often when my faith needs a booster shot. Here are just a few passages you can find to read more about stepping out in faith.
Stepping out in faith is crucial when it comes to our spiritual work. We may not feel the need to be quite as adventurous when it comes to our food and recipes. Still, there’s something a little exciting about trying a new ingredient or recipe.
In my circle of family and friends, I am often the go-to person when it comes to a new ingredient or recipe. Many of my friends will send me a recipe and ask me to try it out and then give them feedback if it’s worth making or not. I also have friends that ask me to test out ingredients for them. This is not a bad thing, since I get to discover new recipes and ingredients along the way, even getting some free ingredients in the deal! This is how today’s recipes came to be.
A while back, I was asked if I’ve ever used Ghee for anything. Nope! So my friend gave me a jar of Ghee and said, “Try it out and tell me how it goes.” Well, several months later, I’ve given it a go for the first time.
Ghee is basically clarified butter made from cow or buffalo milk and is very popular in Indian and Asian cooking. Ghee can be used to substitute for any cooking oil or butter in a recipe. Ghee is trending among chefs right now, as they desire its high smoke point (485 degrees) and the complex layers it adds to the dishes.
I’m not a chef or foodie, just a home cook that’s open to new ingredients. So I opened up that new jar of Ghee and prepared a Lemon Rosemary Chicken dish with some Pan-Fried Baby Potatoes. My family really enjoyed this meal and I hope you do, too.
Lemon Rosemary Chicken
- 8 bone-in, skin-on chicken thights
- salt and pepper, to taste
- 1 large lemon, juice and zest
- 3 TBS Ghee
- 1/3 cup cream
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 3-4 fresh rosemary sprigs
Set oven to 375 degrees. Spray a 9×13 pan with nonstick cooking spray.
Season chicken with salt and pepper and place skin-side up in prepared pan. Lay rosemary sprigs across chicken.
In small saucepan, combine ghee, lemon zest, lemon juice, cream, salt, and garlic powder. Stir until melted and combined. Pour sauce over chicken thighs.
Bake, uncovered, at 375 for 50-60 minutes.
Pan-Fried Baby Potatoes with Spices
- 1 lb. baby potatoes (I used a combination of red and yellow)
- 2 TBS ghee
- 1/2 tsp EACH cumin, allspice, chili powder, turmeric, garam masala, and salt
- fresh cilantro
In large skillet, heat ghee over medium heat. Add potatoes and stir to coat with ghee mixture.
In small bowl, combine all the spices, except cilantro. Sprinkle over the potatoes. Place lid on skillet and allow potatoes to cook, stirring every 5 minutes or so, until they are fork-tender, about 30 minutes total.
Sprinkle potatoes with fresh, chopped cilantro.
What I found by using ghee in these two dishes is that it does have a much richer flavor than cooking with oil or butter. I do feel it adds another level of flavor and I liked it. I look forward to exploring more recipes with this new-to-me ingredient.