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Heavenly CuisineChoose to serve by preparing and/or delivering meals.
Heavenly Cuisine is four teams whose members prepare meals. Often this is done by cooking extra portions as they cook at home. There are also occasional opportunities to cook with others.
The main course of the meals are prepared ahead of time and frozen. Then this wonderful food is delivered to those dealing with hospitalization of a family member, a death in the family or some other special need.
If you would like more information about preparing, delivering or receiving food, please don't hesitate to contact: Frances Gonzales, Congregational Care at ccm@loveroad.org
The recipes below are made available to you from our Heavenly Cuisine cooks.
Tomato-Apricot Chicken return to the top
May 2011
4 boneless, skinless chicken breasts
1 Tbsp. olive oil
1 clove garlic, sliced
1 28-oz. can undrained diced tomatoes
1/2 cup snipped dried apricots
1/3 cup golden raisins
Directions
1. Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil, 4 minutes per side or until browned. Add garlic; cook and stir 1 minute more.
Chicken Alfredo and Rice Casserole return to the top
April 2011
1 10-oz. container refrigerated light Alfredo pasta sauce
1/2 cup milk
2-1/2 cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 Tbsp. butter, melted
Directions
1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
Penne á la Vodka return to the top
March 2011
This flavorful yet simple to prepare pasta dish can either serve for the main dish or will make a great addition to any beef, pork or chicken meal.
•1/4 cup butter
•3 slices bacon
•1/3 cup vodka
•2 1/2 cups tomato sauce
•3/4 cup whipping cream
•1/3 cup Parmesan cheese
•1 lb box penne pasta
Directions:
Melt butter in a saucepan. When it starts to bubble, add bacon and fry until browned. Add vodka, tomato sauce and cream. Stir until blended, and add Parmesan cheese. Pour over cooked pasta and serve.
Cajun-Seasoned Vegetarian Gumbo return to the top
February 2011
2 (15-ounce) cans black beans, rinsed and drained
1 (28-ounce) can diced tomatoes
1 (16-ounce) package frozen loose-pack pepper stir-fry vegetables (yellow, green, and red sweet peppers, and onions)
2 cups frozen cut okra
2 to 3 teaspoons Cajun seasoning
Hot cooked white or brown rice (optional)
1. In a 3-1/2- or 4-1/2-quart slow cooker combine beans, undrained tomatoes, frozen stir-fry vegetables, okra, and Cajun seasoning.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If desired, serve over hot cooked rice. Makes 6 servings
Basic Crêpes return to the top
January 2011
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Let the batter rest a few minutes before making.
or
Layer ingredients in order in the blender. Blend for 30 seconds, scrape down the sides of the blender, and then blend for 60 seconds. Let the batter rest a few minutes before making.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot
You can fill with: Strawberries or any fruit, Chocolate, Mascarpone cheese, or your favorite savory topping.
Corn Casserole Kansas City Perfect return to the top 1/4 cup egg substitute 1/4 cup butter, melted 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained 1 (8 3/4-ounce) can no-salt-added cream-style corn 1 (8 1/2-ounce) package corn muffin mix 1 (8-ounce) carton plain fat-free yogurt Cooking spray Preheat oven to 350°. Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8” sq baking dish coated with cooking spray. Bake at 350° for 45 minutes or until set. Yield: 8 servings Broccoli-Cheese Casserole return to the top
November 2010
2 pounds frozen broccoli florets 4 cups crumbled Ritz crackers 1/3 cup of Asiago or any other sharp cheese Olive oil or butter for the bottom of baking dish Preheat oven 450 degrees In a large stockpot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside. Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside. In a large casserole dish lightly greased with butter add broccoli and cheeses. Pour cracker topping on top of cheese and broccoli. Wrap with foil and bake for 15 to 20 minutes in oven. Remove from oven. Take foil off and allow the casserole to rest for 5 minutes before serving. Pecan Praline Morsels return to the top October 2010 2 cups whole pecans 1/2 cup packed light brown sugar 4 tablespoons heavy cream Cooking spray Preheat oven to 350 degrees F. In a medium bowl, combine pecans, brown sugar, and heavy cream. Spread into a square baking pan, sprayed with cooking spray. Bake in the preheated oven for about 20 minutes, or until coating is dry, and slightly crystallized, stirring once. Remove from oven to cool and stir once more. If not serving immediately, store in an airtight container. September 2010
1 large papaya, seeded and diced, about 3 cups
1/2 cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 1 lime)
1 tablespoon honey
Salt
Freshly ground black pepper
1 cup crumbled feta cheese
Directions
Place the papaya and mint leaves in a medium bowl. In a separate bowl, whisk together the olive oil, lime juice and honey. Drizzle the dressing over the papaya, season with salt and pepper and toss to coat. Divide the salad among 4 plates, sprinkle with the feta, and serve.
Orange Brownies return to the top
August 2010
1 1/2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon salt 1 cup (2 sticks) butter, softened 4 eggs 2 teaspoons pure orange extract 1 teaspoon grated orange zest 1 recipe Orange Cream Cheese Frosting, recipe follows Directions Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool, then pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares. Orange Cream Cheese Frosting: 1 (8-ounce) package cream cheese, softened 4 tablespoons softened butter 1 (1-pound) box confectioners' sugar 2 tablespoons orange zest 2 tablespoons orange juice Cucumber-Pineapple Salsa return to the top
July 2010
2 cloves garlic, minced 1 teaspoon fresh minced ginger 1/4 cup chopped scallions 1 cup chopped cucumber 1 cup chopped fresh pineapple 2 to 3 tablespoons extra-virgin olive oil 1/4 cup fresh lime juice 2 tablespoons fresh chopped cilantro leaves 2 tablespoons fresh chopped mint leaves Pinch salt Pinch freshly ground black pepper Apricot Chicken return to the top
June 2010
16 chicken thighs (with bones and skin) 2 1/2 cups chicken broth 1 1/2 tablespoons grated ginger 5 large cloves garlic, crushed 2/3 cup sweet cooking rice wine 3 teaspoons Szechuan spicy stir fry sauce 2 tablespoons soy sauce 2 tablespoons light virgin olive oil 3/4 pound soft dried apricots 1 cup cashew pieces In medium bowl, mix together chicken broth, ginger, garlic, rice wine, Szechuan sauce and soy sauce; set aside. In large frying pan over medium heat, place olive oil. Add chicken and cook about 10 minutes to brown. Remove chicken, discard oil and return chicken to pan. Pour chicken broth mixture over chicken thighs and bring to a boil. Add apricots, lower heat to medium, cover and cook 15 minutes. Uncover, reduce heat and continue to cook about 1 hour, turning chicken occasionally, until sauce thickens. Remove chicken to serving dish and sprinkle with cashews. Makes 8 servings. |
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