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New Comer’s Green Chile Stew – Courtesy of Kitchen Angels ‘Seasons of Santa Fe’ Cookbook

Ingredients

  • 1 large onion cut into 1/2″ cubes
  • 1 garlic bulb, peeled and coarsely chopped
  • 2 chicken breasts, skinless and boneless, cut into 1/2″ cubes*
  • 2 cans chicken broth plus 2 cans water
  • 6 medium red or white potatoes. Cleaned and cut into 1/2″ cubes
  • 1 large carrot, cut into 1/2″ cubes
  • 2 roasted green chiles, cut into 1/2″ slices
  • 1/2 cup canned diced tomatoes
  • 2 tablespoons olive oil
  • Salt & Pepper
  • Optional
  • 1 teaspoon basil
  • 1 teaspoon red chile powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh cilantro leaves

Directions

Heat oil in a heavy soup pot and saute 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 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 1/2 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.

Green Chile Salsa – Courtesy of Kitchen Angels ‘Seasons of Santa Fe’ Cookbook

Ingredients

  • 4 tomatoes – peeled, seeded, diced
  • 4 scallions – chopped, including green parts
  • 2 garlic cloves – minced
  • 1/2 cup fresh parsley or cilantro leaves – chopped
  • 1 can diced green chiles, 4 oz.
  • 2 tablespoons ground coriander
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Combine all ingredients in a medium bowl and mix well. Chill for at least an hour before serving. Tightly covered, salsa keeps for several days in the refrigerator.

Chef’s Joe Coleslaw

Coleslaw is one of America’s classic Summer favorite dishes. We serve coleslaw with our meal entrees and one client replied “I want to compliment all your volunteers. They are so sweet and are always taking time to ask about me. I wish I could give them a hug, but I don’t because of COVID. OMG! You guys are the best! I also need the recipe for the coleslaw. It is just so good!”

Ingredients

  • 1 cabbage head, thinly shredded
  • 1 1/4 large onion (about 2-3 lbs.), thinly sliced
  • 2 fresh carrots, shredded
  • 2 tablespoons vinegar
  • 1 tablespoon roasted garlic
  • 1/2 tablespoon fresh or dried dill
  • 1/3 quart mayonnaise
  • 1/4 tablespoon salt
  • 1 tablespoon sugar
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon pepper

Directions

Toss together all ingredients and mix well in a bowl. Serves 10.

Sallie’s Flowers for Clients

Sallie donates fresh flowers to our clients because she believes everyone should have access to flowers. Her blossom bouquets bring big smiles to our clients and inspires them to write poems about just that…flowers. Sallie Hoefer is the owner of Soul Friend Flowers in Santa Fe.

Client Poem

Delivery Driver brought me flowers today cut freshly from a thoughtful woman’s garden.  
So much different from hothouse flowers which have never endured the challenges of the earth or time; having grown up in a controlled secure environment their stems are straight. 

Flowers grown in the garden are elegant and wild as they have weathered the storms of life.
Wind and rain have sculpted them into individual beauties twisting their stems and bowing their heads
as they reach for the sunlight in reverence and gratitude for all they have received.

The wild, who have found their way in this world, intertwine around each other in the vase like a dance enveloping life. 
Having overcome much they have a grace unknown to those never challenged their wild and untamed beauty intoxicate my senses and possesses my soul.

Pet Angels

Did you know we deliver pet food to our clients’ for their pets? We all know the special companionship pets bring to people and our clients are no exception.

As our clients are homebound, a pet companionship is much appreciated and perhaps often needed. Pets provide a special love and friendship that parallels no other. Just like our shown client loving her dogs.

Each Tuesday we deliver a week’s worth of dog or cat food.

Summer Strawberry Balsamic Pasta Salad

Ingredients

  • 1lb farfalle pasta (any pasta will due)
  • 2 cups strawberries, quartered
  • ½ cup baby spinach
  • ½ cup Feta, crumbled
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • Salt & pepper
  • ¼ cup almond slivers, optional

Directions

  • In a large pot of salted boiling water, cook farfalle according to package
  • Make balsamic glaze: In a small saucepan, bring balsamic vinegar to a boil. Reduce heat and simmer until thickened, about 10 minutes. Add olive oil. Mix together
  • To bowl, add feta, strawberries and spinach. Season generously with salt and pepper, toss to combine
  • Drizzle with balsamic glaze and garnish with almonds

Donate to Kitchen Angels with Meals on Wheels Vehicle Donations

Donated cars and trucks have the potential to bring hundreds and sometimes even thousands of dollars for Meals on Wheels food and daily human contact programs for seniors. Donating is easy, the pick-up is free, and your gift is tax-deductible.

To donate your vehicle, call 844-411-5768 or click the below link. A Meals on Wheels Vehicle Donor Support Representative is available seven days a week to answer donor inquiries with an average wait time of 30 seconds or less.

Donate A Car To A Nonprofit (careasy.org)

After submitting the online vehicle donation form, within 48 business hours, a Vehicle Donation Support Team member will contact the donor to complete the donation and confirm pick-up information.

Spring Spaghetti al Limone with Asparagus

Ingredients

  • 1lb. spaghetti
  • ⅔ cup extra-virgin olive oil
  • 1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal
  • 4 garlic cloves, smashed
  • 4 3″- long strips lemon zest
  • ½ tsp. crushed red pepper flakes
  • 8 large basil leaves
  • 2 lemons, halved
  • 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving

Directions
Step 1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.

Step 2
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on color, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.

Step 3
Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.

Step 4
Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan.