Fresh and Tasty Blog

Local organizations Las Campanas Creative Needlework Club and Dashing Delivery get creative with their charity support.

A knitter herself, June Vogel is Chair of Las Campanas Needlework Club and has been involved with the organization for the past ten years. The club set up a small boutique at Kitchen Angels for one week in early December where they sold a variety of items including children’s sweaters, adults’ hats, scarves and gloves, women’s shawls, dog and cat sweaters, and a variety of Christmas items. This is the second year the Club has supported Kitchen Angels by donating 100% of the week’s sales to our program.

 

 

Dashing Delivery is a local food delivery service owned by Justin Greene. They deliver lunch and dinner “fast – easy – fresh – delivered to your door.” Dashing Delivery is also a supporter of Kitchen Angels, collecting and matching over $2,000 in 2019 through more than 1,600 donations. Their approach was simple – they implemented a “Round Up for Charity” option at check-out.

 


These are just two of the ways you can support your favorite charities that don’t involve simply writing a check.  We’re always looking for new and creative partnerships. If you have an idea or suggestion, please contact Dwayne Trujillo at 505-471-7780 x204 or dtrujillo@kitchenangels.org.

 

Mexicitos

Ingredients

  • 1 pound ground beef or turkey
  • 1 eight-ounce can of tomato sauce
  • 1 eight-ounce tube of refrigerated buttermilk biscuits
  • 2 teaspoons garlic powder
  • 2 teaspoons oregano
  • 2 teaspoons red chili powder
  • 2 teaspoons fresh cilantro leaves – chopped

 

 

Directions

Preheat oven to 350 degrees.

Brown the meat in a skillet over medium-high heat. Add the garlic powder, oregano, red chili powder and cilantro and stir well. When the meat is done, drain it, then return it to the skillet and stir in the tomato sauce. Simmer for 5 or 6 minutes. 

Cut each biscuit into quarters and flatten pieces with a rolling pin. Place a heaping teaspoon of the meat mixture in the center of each piece. Fold in half to form a crescent and seal the edges with a fork four times. Place on an ungreased baking sheet and bake for 8 to 10 minutes. Serve immediately. (Can be assembled and refrigerated ahead of time. Bring to room temperature before baking.)

Recipe from Seasons of Santa Fe cookbook. Sold at Kitchenality. 

Former client Nat Dean

As a survivor of three traumatic brain injuries between 1984 and 2012, former client Nat Dean knows first-hand about living with physical disabilities. In 1988, she began working with service dogs to help mitigate the challenges her disabilities presented. In 1994, she moved to Santa Fe. By 2000, unable to cook for herself because of a particularly difficult health complication, she became a Kitchen Angels client.

As her health improved, Nat celebrated her “graduation” from Kitchen Angels in 2010. In honor of the occasion as well as her birthday, she made a commitment to begin cooking for herself and gaining more independence.

Nat believes Kitchen Angels’ support was instrumental in helping her translate her 25-year recovery into a new life chapter, giving new meaning to her personal journey through disability. Nat feels she has found her niche as a disabilities advocate, working directly with disabled people as well as with individuals at the local, state and federal levels. Nat tries to help guide policymakers, agencies, families and those living with disabilities toward discovering fresh avenues and creative solutions to facilitate systemic changes in the ‘disability experience.’ She sees her responsibility as helping to build bridges for greater access to supports and services in her work as a Disability-Focused Advocate, Consultant & Mediator. 

Nat’s ultimate desire is to help people living with disabilities improve the trajectory of the challenging events they face from crisis to opportunity.

 

White Chocolate Pumpkin Snickerdoodles

 

 

 

 

 

 

 

 

Ingredients

  • 1/2 cup unsalted butter
  • 1/4 cup packed light or dark brown sugar
  • 1 cup granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons pumpkin puree
  • 1 and 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup white chocolate chips or chunks

Directions

Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory!

Take the dough out of the refrigerator. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.

Bake the cookies for 10 minutes. The cookies will look very soft and under baked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more white chocolate chips onto the tops, if desired.

If you your cookies didn’t spread much at all, flatten them when you take them out of the oven. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. Let them sit out for at least 1 hour before enjoying.

Board Member Sarah Taylor

Sarah Taylor has been a loyal volunteer and Board member wearing several hats at Kitchen Angels since 1998. When Sarah lived in California she owned and operated a kitchen store named The Pan Handler for 20 years. So it made sense in 2015 that she shared in the founding of Kitchenality, an onsite retail store selling gently used kitchenware to support Kitchen Angels. Sarah has always been involved in the Santa Fe community and was inducted as an official Santa Fe Living Treasure in 1998. Because of her passion and volunteerism to help Santa Fe, Sarah is always willing to extend a helping hand. At Kitchen Angels she started with bulk mailing and database entry. Recently she has returned as a Board member now as Secretary. Working with Kitchen Angels has always been her priority, but Sarah has also served on the boards of Santa Fe Habitat for Humanity, Santa Fe Council of Int’l Relations, Friends of the Wheelwright Museum and The United World College of the American West. Sarah is truly a living treasure.

Newcomer’s Green Chile Stew

Ingredients

  • 1 large onion cut into ½” cubes
  • 1 garlic bulb, peeled and coarsely chopped
  • 2 Chicken breasts, skinless and boneless, cut into ½” cubes*
  • 2 cans chicken broth plus 2 cans water
  • 6 medium red or white potatoes. Cleaned and cut into ½” cubes
  • 1 large carrot, cut into ½’ cubes
  • 2 roasted green chiles, cut into ½” slices
  • ½ cup canned diced tomatoes
  • 2 tablespoons olive oil
  • Salt & Pepper
  • Optional
    • 1 teaspoon basil
    • 1 teaspoon red powder chili
    • ½ teaspoon garlic powder
    • ¼” cup fresh cilantro leaves

Directions

Heat oil in a heavy soup pot and sauté the onions, garlic and cubed chicken until onions are transparent. Add the broth and water. Scrape the chicken particles from the bottom of the pot. Add the remaining ingredients, including optional seasonings, if using. Bring to a boil, then reduce heat and simmer for 1 to 2 hours until the meat is tender. While cooking, add more broth or water if needed. If desired, thicken the stew by whisking together 1 or 2 tablespoons flour with ½ cup of the broth, then stirring it back in the stew.  Serve with flour tortillas or sourdough bread.

*Feel free to substitute with boneless pork chops, beef or lamb.

Summer Tomato Flatbread

 

 

 

 

 

 

 

 

Ingredients

  • 1 tube (13.8 oz) refrigerated pizza crust or flatbread
  • 3 plum tomatoes, finely chopped (about 2 cups)
  • ½ cup soft sun-dried tomato halves julienned
  • 2 tablespoons olive oil
  • 1 tablespoon dried basil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Cooking spray
  • 1 cup shredded Asiago cheese
  • 2 cups yellow and/or cherry tomatoes, halved

Directions

  • Unroll and press dough into a 15×10-in. rectangle. Transfer dough to an 18×12-in. piece of heavy-duty foil coated with cooking spray; spritz dough with cooking spray.
  • In a large bowl, toss plum tomatoes and sun-dried tomatoes with oil and seasonings.
  • Carefully invert dough onto grill rack; remove foil. Grill, covered, over medium heat 2-3 minutes or until bottom is golden brown. Turn; grill 1-2 minutes longer or until second side begins to brown.
  • Remove from grill. Spoon plum tomato mixture over crust; top with cheese and cherry tomatoes. Return flatbread to grill. Grill, covered, 2-4 minutes or until crust is golden brown and cheese is melted.
  • To bake flatbread: Preheat oven to 425°. Unroll and press dough onto bottom of a 15x10x1-in. baking pan coated with cooking spray. Bake 6-8 minutes or until lightly browned. Assemble flatbread as directed. Bake 8-10 minutes longer or until crust is golden and cheese is melted.

Meet “Mark”

 

Mark has been one of our clients for two and a half years and, while he loves the ‘mouthwatering’ chicken because it’s so tender he also loves the friendships he’s developed with the delivery drivers. “The drivers are the nicest people and I look forward to seeing them all day long” he says. Often the drivers are Mark’s only social interaction. “If it weren’t for Kitchen Angels, I would almost always be alone.” He appreciates the love and time that goes into preparing his meals. “They bring it to you warm and it makes you feel as if you cooked it yourself. For that I’m very grateful.” Mark has had four massive heart attacks and despite his health concerns, he remains upbeat and maintains a positive outlook on life. With a charming laugh and fun sense of humor he notes “If I win the lotto, I’ll give 10 million dollars to Kitchen Angels.”

Mexican Pasta Salad with Creamy Avocado Dressing

Ingredients

  • 8 ounces whole-wheat fusilli (about 3 cups)
  • 1 cup halved grape or cherry tomatoes
  • ½ cup canned black beans, rinsed
  • ½ cup corn, fresh or frozen (thawed)
  • ½ cup shredded Cheddar cheese
  • ¼ cup diced red onion
  • ¼ cup chopped fresh cilantro

Dressing

  • ½ ripe avocado
  • ¼ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 small clove garlic, grated
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  1. To prepare dressing: Combine avocado, mayonnaise, lime juice, garlic, salt and cumin in a mini food processor. Puree until smooth.
  2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl. Stir in tomatoes, beans, corn, Cheddar, onion and cilantro. Add the dressing and toss to coat.
  3. Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.