Author: Michael Hetrick

Celebrating Thanksgiving with “Chef Judy”

When I moved with my kids from Houston to Kilgore, I was hoping we had left hunger behind. However, because I live with a disability, my income is very limited. I can barely pay the rent and other bills.As much as I loved my new community, my family’s struggles with hunger weren’t over. It’s just so hard to buy healthy food because the prices are so high. Turns out, I had moved to a town full of caring neighbors who wanted to help!

The Helping Hands Food Pantry in Kilgore, a partner agency of the East Texas Food Bank, welcomed me with open arms. They made me feel like this pantry exists to serve folks like me, who just need a little help making ends meet. I really appreciate what they’re doing, and I love preparing everything I receive: fresh produce, pasta, meat, and more. Now, I don’t think I’m a good cook—but my son does! I think he might like my Thanksgiving turkey best.

We get one every year at the food pantry. I cook it overnight, and then the next morning it’s real tender—falling off the bone!

Thank you for helping neighbors like Judy at the holidays and all year-round. Due to the pandemic, we’re expecting to serve more families at every single one of our partner agencies and feeding programs this holiday season. Your gift today will provide hearty holiday fare—and hope!

Baked Apple Crisp

Print
Baked Apple Chips

Image Source/ Recipe Source: www.foodhero.com

Ingredients
  • 2 Apple
  • 1 Cinnamon
Instructions

  1. •  Rinse apples and cut crosswise into thin slices. Cut out the core if desired.Remove from oven and cool. Store in an air-tight container for up to a year

    •  Arrange slices in a single layer on baking sheets. Sprinkle lightly with cinnamon if desired.

    •  Bake at 200 degrees F for about 1 hour. Turn slices over. Continue baking until dry with no moisture in the center, 1 hour or more depending on thickness.

Spinach with Garbanzo Beans

Print
Spinach with Garbanzo Beans

Image Source:www.goya.com

Ingredients
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1 cup chopped onion
  • 1 10 oz bag frozen spinach, thawed and drained
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 1 15 oz can garbanzo beans, drained and rinsed
Instructions

  1. Add oil, garlic and onion to a large skillet. Cook over medium heat about 5 minutes or until onion becomes clear. If you use garlic powder, add it in step 2.

  2. Add spinach, garbanzo beans, cumin and salt. Cook until heated through, mashing the beans slightly with a spoon. Serve warm.

  3. Refrigerate leftovers within 2 hours.

Recipe Notes
  • Serve as a side dish or as a spread with French bread or pita chips.
  • Add more garlic, if desired. 
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.

Spinach and Black Bean Enchiladas

Print
Spinach and Black Bean Enchiladas

Recipe Source: foodhero.org

Course: Main Course
Cuisine: Mexican
Ingredients
  • 1 10 oz bag frozen spinach, thawed
  • 1 15 oz can black beans, drained and rinsed
  • 1 1/2 cups corn (thawed from frozen or canned and drained)
  • 3 green onions thinly sliced
  • 1/3 cup chopped cilantro
  • 2 cups shredded  mozzarella cheese
  • 3 cups  enchilada sauce  (see notes)
  • 8 whole wheat flour tortillas 
Instructions

  1. Preheat oven to 375 degrees. 

  2. Drain all excess moisture from thawed spinach.

  3. In a large bowl, combine spinach, beans, corn, green onions, cilantro and 1 ½ cups of cheese.

  4. Lightly spray a 9x13 inch baking dish, and add a small amount enchilada sauce to coat the bottom.

  5. Fill tortillas with spinach mixture.  Roll up tightly and place seam side down in the baking dish.

  6. Pour remaining sauce over the enchiladas and sprinkle remaining ½ cup of cheese on top.

  7. Bake for 20 minutes, or until enchiladas are heated through and cheese is bubbly.  Serve warm.

  8. Refrigerate leftovers within 2 hours

Recipe Notes

Make your own enchilada sauce!

¼ cup tomato paste
¼ cup flour
2 teaspoons cumin
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon chili powder
1/8 teaspoon pepper
3 cups low sodium vegetable broth

  1. Combine tomato paste, flour, cumin, garlic powder, onion powder, chili powder and pepper in a saucepan and cook for 1 to 2 minutes, stirring constantly.
  2. Add vegetable broth and bring to a boil. Reduce heat to low and simmer for 6 to 8 minutes, or until slightly thickened.
  3. Refrigerate leftovers within 2 hours.

 

Southwestern Black-eyed Pea and Corn Salad

Print
Southwestern Black-eyed Pea and Corn Salad

Image Source/Recipe Source: www.cookingmatters.org

Course: Salad
Ingredients
  • 1 medium bell pepper
  • 1 small red onion
  • 2 15 oz can cans black-eyed peas
  • 1 15 oz can can corn kernels, no salt added
  • 3 tbsp canola oil
  • 2 tbsp vinegar
  • 1 tsp cumin
  • 1/4 tsp Salt
  • 1/2 tsp Ground Black Pepper
Instructions

  1. . Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.

  2. If using, rinse and chop cilantro leaves.

  3. . In a colander, drain and rinse black-eyed peas and corn.

  4. In a large bowl, add pepper, onion, peas, corn, cilantro if using, and remaining ingredients. Mix well.

Recipe Notes

Optional Ingredients:

  • ¼ cup fresh cilantro leaves