top of page
OUR FOOD CLOSET
RECIPIES

Lima Bean Soup
with Collard Greens

Roasted Hazelnuts Chili | Cinnamon

Baked Pork Meatballs 

THE IDEA BEHIND

 

At the Food Closet, we're always looking for ways to encourage healthy food selection. That's why our volunteers are taking turns making low-budget recipes with ingredients we usually give out during distributions. They provide a tasty sample during distribution and a bag with the recipe and all the ingredients.

 

We hope that this will inspire our clients to experiment with new recipes and make healthy food choices. So far, the response has been overwhelmingly positive, and we're excited to see the growing list of recipes. Please feel free to share your feedback with us!

​

​

image000000.heic
IMG_7654_edited.jpg

INGREDIENTS:

  • 2 C. Dried Baby Limas

  • 1 C. Chopped Onion

  • 1 C. Chopped Carrots

  • 1 C. Chopped Celery

  • 4-6 Cloves Garlic-Chopped(Optional)

  • 3 Tbs. – Vegetable Oil

  • 4 C. Stock (Vegetable/Chicken/Beef)

  • Salt and Pepper

 

In 4 Quart Soup Pot Soak 2 C. Dried Limas Covered in Water 4-6 hrs

 

Serves: 6 – 8 (8 - 1 Cup Servings)

HOW TO MAKE IT:

  • Drain Beans, Discard Soaking Water

  • Saute Onions, Celery, Carrots, and Garlic in 3 Tbs. Oil to soften, 5-10 minutes

  • Combine Beans, Vegetables + 4 cups Stock, Salt, and Pepper

  • Simmer on Low – 1 to 1 ½ Hour

  • Check Soup After 1 hour, Add Water if Needed

  • When Beans are Cooked Through, Add 4 C. Chopped Collard Greens,

  • Simmer Until Tender and Serve.

  • Optional Ingredients: Ham/Sausage/Hot Sauce

INGREDIENTS:

  • 1 cup Hazelnuts

  •  1 tbsp vegetable oil

SPICE SACK - CHILI

  • 1 tsp salt

  • ¼ tsp pepper    

  • ½ tsp chili powder    

SPICE SACK - CINNAMON

  • 1 tbsp brown sugar

  • 1 tsp cinnamon

HOW TO MAKE IT:

  • Preheat oven to 400

  • 2. Mix Hazelnuts with oil in a small bowl

  • 3. Add contents of Spice Sack and mix thoroughly

  • 4. Pour contents onto a baking sheet in a single layer (be sure to scrape out all the oil mixture onto the nuts)

  • 5. Roast until fragrant and nuts starting to brown – about 10 minutes

  • 6. Cool nuts on a paper towel

  • 7. Enjoy!

HOW TO MAKE IT:

  1. Set the oven rack to the lower-middle position to boil and pre-heat the oven to 350F. Line a baking sheet with foil and lightly grease it with oil.

  2. Discard the pork juices and fat.

  3. Knead together all ingredients in a mixing bowl. Form the mixture into balls and evenly space the pieces on the baking sheet.

  4. Broil for 10 minutes and turn the pieces over and cook for another 3 minutes or until brown on the outside.

  5. Season to taste with spices and herbs. Serve with pasta, baked potatoes, salad, or soup.

  6. Serve with pasta, baked potatoes, salad, or soup.

  7. Or freeze for later use.

INGREDIENTS:

  • 1/2 can Lakeside Pork with juices

  • 2 tablespoons quick oats

  • 1 large egg

  • 1 tablespoon Italian seasoning

  • salt and pepper

Sweet Potato Gratin

Chicken Salad

Pita Chip Nacho 

Untitled design-19 copy.png
2 copy.png

INGREDIENTS:​

  • 4 tbsp (half stick) butter                    

  • ½ Cup Brown Sugar Mix

  • 4 – 6 Sweet Potatoes                  

  • ½ cup chopped Pecans

  • Salt and pepper to taste

​

Serves: 4-6

HOW TO MAKE IT:

  1. Preheat oven to 400

  2. Peel sweet potatoes and cut them into large chunks and cover them with water. Boil until tender (about 20 minutes). (Note – can also microwave by peeling, cutting into large chunks, and covering for 10 minutes in the microwave on high

  3. Drain sweet potatoes and mash with 3 ½ tbsp butter

  4. Remove 2 tbsp of brown sugar mix and set aside. Add remaining brown sugar mix to sweet potatoes

  5. Use ½ tbsp of butter to coat your casserole pan

  6. Put sweet potato mixture in a casserole pan

  7. Chop pecans to desired texture and put them on top of sweet potatoes

  8. Sprinkle the remaining brown sugar mix on top of the pecans

  9. Bake 20 minutes – serve at desired temp

INGREDIENTS:

  • 2 cans of chicken drained

  • 2 chopped celery stalks

  • ½ Apple chopped into smaller pieces

  • ½ cup toasted almonds

  • ½ cup Mayonnaise 1 tbsp lemon juice

  • Salt and pepper to taste

 

Serves: 4

HOW TO MAKE IT:​

  1. Thoroughly drain chicken and place in mixing bowl. Using a fork, shred the chicken into smaller pieces

  2. Chop celery into smaller pieces and add to chicken

  3. Chop apple into smaller pieces and add to chicken

  4. Add toasted almonds to the chicken

  5. Squeeze 1 tbsp of lemon into a mixing bowl, add mayonnaise, and blend. Can also add desired salt and pepper to this mixture

  6. Add mayonnaise mixture to chicken and blend thoroughly

  7. Adjust salt and pepper to taste.

INGREDIENTS:

  • 1 lb Bongards Premium Cheese                

  • 1 10 oz can Rotel with green chili

  • Minced jalapeno                        

  • Tabasco Sauce to taste

  • Stacy’s Pita Chips

 

Serves: 8

HOW TO MAKE IT:

  1. Slice and cube cheese into 1-inch squares.  Place in a large microwave-safe bowl, or in a saucepan

  2. Drain Rotel tomatoes and mix with cheese

  3. Microwave or heat over a medium stove until the cheese is thoroughly melted.  Mix well until both cheese and tomatoes are blended

  4. Finely dice jalapeno to taste (I did a half jalapeno)

  5. Add a dash of Tabasco sauce to taste and mix thoroughly

  6. Place pita chips on a plate and pour cheese sauce over top, or just dip your pita chips into the sauce and enjoy

 

 

This can also be the sauce you pour on noodles for a cheesy mac n cheese.

Chili Mac N' Cheese

5C76861D-65FA-44A0-9A17-BE41F40F34A4_1_201_a.jpeg

INGREDIENTS:

  • 1 tbsp margarine or oil

  • Contents of Chili No Beans bag

  • 1 small chopped onion                    

  • 1 lb egg noodles    

  • 1 chopped pepper                        

  • 8 oz cheese cubed    Pinch of dried thyme

  • 1 lb. ground beef                        

  • Hot sauce to taste

  • Contents of spice sack                    

 

Serves: 8

HOW TO MAKE IT:​

  1. Boil a large pot of water (salting optional).  When water is at a rolling boil, add egg noodles and cook until al dente (follow the directions on the package).  Drain noodles but do not rinse

  2. While water is boiling, melt margarine in a medium size sauté pan

  3. Add chopped onions and pepper and cook until vegetables start to soften

  4. Add ground beef in small chunks and cook thoroughly stirring often

  5. Drain excess fat from the pan

  6. Add contents of spice sack and stir until it is thoroughly mixed and fragrant

  7. Add the contents of the Chili No Beans to the vegetable beef mixture and heat thoroughly

  8. Once the mixture is heated through, add cheese and stir until cheese is melted throughout the chili.  

  9. Transfer the noodles to the pot and add the chili mixture to the noodles.  Stir until completely mixed

  10. Adjust seasoning and add hot sauce to taste

bottom of page