Author: Michael Hetrick

Chickpea Noodle Soup

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Chickpea Noodle Soup

Image Source/ Recipe Source: www.veggiesavetheday.com

Servings: 6
Ingredients
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 medium onions chopped
  • 4 medium carrots thinly sliced
  • 4 celery stalks thinly sliced
  • 6 to 8 sprigs fresh thyme
  • 1 bay leaf
  • 2 quarts (8 cups) low-sodium vegetable broth
  • 8 ounces whole-wheat pasta
  • 1 cup cooked chickpeas
  • Salt
  • Freshly ground black pepper
  • Chopped fresh parsley leaves for garnish
  • Crackers or bread for serving (optional)
Instructions
  1. Heat the oil in a Dutch oven or large soup pot over medium heat until shimmering. Add the garlic, onions, carrots, celery, thyme, and bay leaf and sauté until softened but not browned. Add the broth and bring to a boil.
  2. Add the noodles and chickpeas and cook until the noodles are just cooked through, about 8 minutes. Taste and season with salt and pepper as needed. Top with parsley and serve with crackers or bread.
  3. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 6 months.

White Bean Pasta Soup

 

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White Bean Pasta Soup
Prep Time
1 hr 10 mins
Cook Time
20 mins
Total Time
1 hr 30 mins
 
Keyword: Soup
Servings: 6
Ingredients
  • 2/3 cup dried white great northern or navy beans
  • 2/3 cup dried red kidney beans
  • 1 lb ground Italian sausage mild or spicy
  • 1/2 onion diced
  • 3 tsp garlic minced
  • 4 cups low-sodium chicken broth
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes not drained
  • 2 celery ribs chopped
  • 1/2 cup chopped or sliced carrots
  • 1 cup pasta boiled til tender
  • 1 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1 1/2 tsp dried Italian blend seasoning OR substitute ½ teaspoon each dried basil, dried thyme, and dried oregano
  • 1/4 tsp crushed red pepper flakes
  • Optional:
  • ◾ fresh basil
  • ◾ cracked black pepper
  • ◾ grated parmesan cheese for topping
Instructions
  1. First prepare the beans. Cover beans with cold water and soak overnight or 6-8 hours, then drain and rinse.
  2. Combine beans in a large stock pot and cover with water. Bring to a boil, then reduce heat slightly and simmer for 1 hour, stirring occasionally until beans are tender and cooked through.
  3. Preheat your instant pot using the "saute" setting, then add Italian sausage, and onions and saute for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant.
  4. Switch instant pot to the "soup" setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, and Italian seasoning and stir to combine.
  5. Lock the lid in place and set the pressure release to "sealing". Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a "quick release."
  6. Stir in ditalini pasta, garnish with cracked black pepper, fresh basil, and grated parmesan cheese if desired and serve.

Northern Italian White Bean Salad

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Northern Italian White Bean Salad
Prep Time
15 mins
 

Image Source/Recipe Source:progresso.com

Servings: 6
Ingredients
  • 2 19 oz cans of Northern white beans rinsed and drained
  • 1 large tomato seeded and chopped
  • 1 small red bell pepper chopped
  • 1/2 cup red onion chopped
  • 1/4 cup fresh parsley chopped
  • 1/4 cup olive or vegetable oil
  • 2 teaspoons dried basil leaves
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 lettuce leaves
Instructions
  1. In large glass or plastic bowl, carefully mix all ingredients except lettuce.
  2. Cover and refrigerate at least 2 hours to blend flavors. Just before serving, spoon onto lettuce, using slotted spoon.

ETFB announces the results of the “Spread the Love” Peanut Butter Drive

The city of Tyler came out on top for the first East Texas Food Bank “Spread the Love” Peanut Butter Drive between the cities of Tyler and Longview, led by the mayors of each community.

Tyler raised 20,202 jars of peanut butter versus 18,393 for Longview, totaling 38,595 jars of peanut butter. The public was able to buy physical jars and drop them off in collection barrels or buy them online.

Physical jars of peanut butter: Longview 13,365 and Tyler 2,579.
Online jars of peanut butter: Tyler 17,623 and Longview 5,028 jars: contributions totaling $75,428.60.

“Everyone is a winner because the food and funds collected will help East Texans in need,” said Kim Morris, Chief Impact Officer for the ETFB. “The peanut butter and funds we collected will help us fill the shelves of our pantry partners in Longview and Tyler. We are so thankful to everyone who participated in this event. Each jar represents a family who will be able to have nutritious food that is high in protein.”

Tyler Mayor Don Warren and Longview Mayor Kristen Ishihara held the friendly peanut butter competition in September as part of Hunger Action Month. Hunger Action Month is held every September as part of Feeding America’s initiative to bring awareness about food insecurity in our communities. In East Texas, 1 in 6 adults and 1 in 4 children are hungry.

“We would like to say a special thank you to Brookshire’s, Super 1 Foods and Fresh stores in Tyler and Longview for offering drop-off locations for the peanut butter,” added Morris. “Also we want to thank all of the businesses, individuals, churches, and schools in both cities for holding their own drives to benefit East Texans. This campaign brought our communities together for the unified cause of Fighting Hunger and Feeding Hope.”

 

East Texas Food Bank Recognizes Hunger Hero Award Recipients for 2024

 

The East Texas Food Bank (ETFB) honored recipients with the fifth annual Hunger Hero Awards as part of Hunger Action Month.

Corporate Partner

UBank received the Corporate Partner Hunger Hero Award. For the past five years, UBank has held the Good for Country concert in Lufkin with top country music artists raising over $116,000.

“We are so grateful to UBank for creating such a unique fundraiser that brings people together to enjoy music and help East Texans struggling with food insecurity,” said David Emerson, CEO of the East Texas Food Bank. “We are serving over three million meals in Angelina County.”

“We’d like to thank the East Texas Food Bank for recognizing UBank as their “Hunger Hero” in Lufkin for our Good for Country Concert Series,” said Jack Ellis, UBank Market President of Lufkin & Huntington. “Donating $116,000 in just four short years is something we could have only dreamed about back in 2020 when Good for Country started. We are grateful to have the support of so many local businesses. Creating an event that makes a tangible impact in Lufkin is something we’re immensely proud to be a part of.”

Corporate Partner

Chick-fil-A (CFA) stores in Tyler and Lindale received the Corporate Partner Hunger Hero Award for their continuing mission of partnering with the East Texas Food Bank. Owner/operators of the four stores include: Ikey Eason, Joseph Williams, Joshua Johnson and Jeff Johnston.

“Chick-fil-A nominated ETFB for the True Inspiration Award and this year we received a grant of $125,000,” said David Emerson, CEO of ETFB. “We are humbled to be recognized in this way and thankful for this incredible relationship with CFA.”

The True Inspiration Awards were established to carry on Chick-fil-A founder S. Truett Cathy’s legacy of generosity and community service.

“To be selected for a grant, organizations must work to address key issues that align with Chick-fil-A’s corporate social responsibility priorities such as Caring for Others through Food, and we are proud to be a part of fighting hunger in East Texas,” said Jeff Johnston, Chick-fil-A owner/operator and ETFB board member.

Foundation Partner

Episcopal Health Foundation (EHF) received the Foundation Partner Hunger Hero Award. EHF has provided the ETFB with over $450,000 in funding to increase access to SNAP assistance at our resource centers in Tyler and Longview.

“Episcopal Health Foundation cares about making sure that Texans have access to improve their health and we are so thrilled to have a partnership with them, “ added Emerson.

“We’re proud to support the East Texas Food Bank not only to enroll individuals for essential health benefits like SNAP and health insurance, but also in its effort to shape solutions that truly prioritize the needs and experiences of those they serve,” said Cindy Lucia, senior program officer, Episcopal Health Foundation.

Community Partner

The Ground Floor Collective received the Community Partner Hunger Hero Award. The group unites and empowers communities by providing resources to East Texans.

“Our partnership with the Ground Floor Collective has been incredible since we opened our Texarkana Resource Center in May,” said David Emerson, CEO of the East Texas Food Bank. “From finding volunteer support to providing wrap-around services to our neighbors, they have been part of our success in Texarkana.”

“This recognition reflects not only our commitment to addressing food insecurity but also the incredible collaboration within our community,” said Kristina Rivas-Jones, Co-founder and Executive Director of Ground Floor Collective. “Together, we are restoring lives by providing essential resources and support to our neighbors in need. It is a privilege to work alongside dedicated partners and advocates, who share the vision of a healthier, more empowered Texarkana. Thank you for believing in our mission and supporting our efforts to create lasting change.”

Lifetime Achievement Award

Henry McCant with the Christian Pantry in Cass County received the Hunger Hero Lifetime Achievement Award.

McCant started Christian Pantry in the early 2000s after seeing a need to feed people in Cass County. While some in his community suggested a cookout, he wanted to do more than just offer a one-time feeding of people. He became a partner of the ETFB in 2014.

“McCant makes the drive weekly to Tyler to our warehouse at ETFB to pick-up pantry staples and produce,” said Emerson. “He cares deeply about the people he serves and we believe he is so deserving of this honor and recognition.”

McCant is also a Vietnam War veteran and proudly served his country from 1958 to 1979, achieving the rank of First Sergeant.

ETFB presented the awards during Feeding America’s Hunger Action Month, held each year in September, to inspire the community to take action and bring attention to hunger in East Texas and the nation.

According to Feeding America’s Map the Meal Gap study, 1 in 6 East Texans including 1 in 4 children are hungry. This amounts to 217,260 adults including 78,620 children.