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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.

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.

Enjoy these dessert recipes year round!

Coconut Tres Leches Trifle

Gluten-Free Carrot Cake

Praline Peach Cobbler

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.