Psalm 15:2-4

The one whose walk is blameless,
    who does what is righteous,
    who speaks the truth from their heart;
whose tongue utters no slander,
    who does no wrong to a neighbor,
    and casts no slur on others;
who despises a vile person
    but honors those who fear the Lord;
who keeps an oath even when it hurts,
    and does not change their mind;

Amadeo (Still my God)

1God also said to Moses, “Say to the Israelites, ‘The Lord, the God of your fathers—the God of Abraham, the God of Isaac and the God of Jacob—has sent me to you.’ ~ Exodus 3:15

“This is my name forever,
    the name you shall call me
    from generation to generation”

1 John 1:9

If we confess our sins, he is faithful and just and will forgive us our sins and purify us from all unrighteousness.”

In Trouble, Praise The Lord!

God HEARS you!

God is WITH you!

God will DELIVER you!

The Bible in 19 Words… “Don’t be afraid. Trust ME. I love you. I have a plan to rescue you. His name is JESUS!”

~ Pastor John Soper

Let’s check what’s in Salomi’s Kitchen….

Chana Masala

Preparation for Chana Masala (skip if using canned)

Rinse dried chickpeas thoroughly and soak for 8 hours in lots of water.
Drain the water and add them to a pot or pressure cooker & pour 1½ cups water.
Pressure cook the chana until soft for 5 to 6 whistles on a medium heat. If  using instant pot, pressure cook them for 18 minutes on high pressure setting or if cooking in a pot add more water as needed.
When the pressure releases completely open the lid.
Check for doneness: Squeeze the chana and check it must be soft enough yet firm and not mushy.

Saute & Blend:

Heat 1 tbsp oil in a pan.

Saute onions in oil until golden.

Add ginger garlic & saute for 1 minute.

Next add chopped tomatoes and sprinkle little salt.

Saute until the tomatoes turn soft and the raw smell goes away.

Next add chili powder and tumeric.

Cook till the raw smell of tomatoes and onions goes off.

Cool this completely and blend it to a smooth paste.

  [Optional: To make a thicker gravy add 1 tbsp cooked chana to the mixture and blend to smooth with cut water].

How to make Chana Masala:

Heat 2 tbsps oil and saute cinnamon cloves, bay leaf and cardamom for 30 to 60 seconds.  [Optional: Add the fine chopped onions & saute until they turn golden.]

 Next add the onion tomato paste, green chili, garam masala powder & coriander powder.

Saute until the mixture leaves the sides of the pan & turns fragrant.

Add the cooked chickpeas and then th stock (chana cooked water) as needed. – You may need to use up all if needed pour little more water to bring it to a consistency.

Bring it to a boil & simmer for about 5-6 minutes or until it reaches the desired consistency.

Taste the gravy and add more garam masala and salt if needed. Cook further  for another 2 to 3 minutes.

Add kasuri methi and amchur (optional). Add chopped coriander leaves. Cover and set aside until served.

Chana masala is ready to serve with rice or roti, onion and lemon wedges.

What’s Cooking @ Corinna’s Corner?

Seafood Cioppino!

Prep Time: 15 min

Cook Time: 1 hour

Servings: 6-8 servings


3/4 cup butter

2 medium onion, chopped

1 bulb of fresh fennel, chopped

3 cloves garlic, minced

1 bunch parsley leaves, minced

2 (14.5-ounce) cans plum tomatoes, undrained and cut up

2 (8-ounce) bottles clam juice

2 bay leaves

1 tablespoon basil leaves, dried

1/2 teaspoon thyme leaves, dried

1/2 teaspoon oregano leaves, dried

1 1/2 cups dry white wine (or red, whichever you prefer)

Seafood options:

Option 1: Use frozen seafood medley- buy from Costco


Option 2: Using Fresh seafood listed below or use whatever seafood you like to eat

12 small hard-shell clams in shell

12 mussels in shell

1 1/2 pounds extra-large shrimp, raw, peeled and deveined**

1 1/2 pounds bay scallops

1 1/2 pounds fish fillets (halibut, cod, or salmon), cut into bite-size chunks

1 1/2 cups Dungeness crab meat, flaked


In a large soup pot or cast-iron Dutch oven over medium-low heat, melt butter; add onions, garlic, fennel, and parsley.  Cook slowly, stirring occasionally, until onions are softened. 

Add tomatoes, clam juice, bay leaves, basil, thyme, oregano, and red or white wine; bring just to a boil, then reduce heat to low; cover, and simmer approximately 45 minutes to 1 hour.  If sauce becomes too thick, thin with additional wine or water.

NOTE: At this point, stock may be refrigerated, covered, up to 2 days before using.  To use stock that has been refrigerated, reheat to boiling and then reduce heat to low, until broth is simmering gently.

If using option1 frozen seafood:

Pour entire package into stock and cook for approx 8 min or until seafood is cooked. Salt and freshly-ground pepper to taste.

If using option 2 fresh seafood:

Scrub clams and mussels with a small stiff brush under cold running water; remove beards from mussels.  Discard any open clams or mussels.  Cover with cold salted water; let stand 5 minutes and then pour off the salted water. 

Gently stir in the clams, mussels, shrimp, scallops, fish fillets, and crab meat to the prepared stock.  Cover and simmer 5 to 7 minutes until clams pop open and shrimp are opaque when cut.  NOTE: Do not overcook the seafood (the seafood continues to cook after it is removed from the pan).  Remove bay leaves; season with salt and pepper to taste.


Remove cioppino from heat and ladle broth and seafood into large soup bowls and serve with garlic bread, sourdough, or pasta.

(photos courtesy of Pearl Yee)

Fishers of Men

 And Jesus, walking by the Sea of Galilee, saw two brethren, Simon called Peter and Andrew his brother, casting a net into the sea; for they were fishers.  And He said unto them, “Follow Me, and I will make you fishers of men.” And they straightway left their nets and followed Him.

~Matthew 4:18-20