Wellness

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.