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Food Bank Cookbook

BREMERTON FOODLINE RECIPES

This page will be used to provide simple recipes aimed at using the ingredients most commonly available at the Foodline.

 Dry Beans

Prepare Beans (or Black-eyed Peas)

 1 ½ cup dry beans – rinse thoroughly and pick out damaged beans and foreign matter.

 Put beans in a large pot and cover with water approx. two inches above beans.Cover and let stand 8 hours or overnight.  In the summer let stand in the refrigerator. Drain water and rinse beans thoroughly and return to pot



Bean Soup


  •    1-cup dry beans prepared per above (or two cans of any type of beans rinsed well)
  • 1 med onion
  •    1 med tomato or 15 oz can of tomatoes
  •     Meat like ham hock, ½ cup chopped ham, or a slice of raw bacon chopped (optional)
  •    1 Garlic clove
  •    Chili powder, salt and pepper  

Add about 1 1/2 quarts of water (part of this can be vegetable broth if avail) and some meat if available (slice of bacon chopped, ham hock, tablespoon of bacon bits, etc). Bring to a boil, reduce temp to low and let simmer for 1 to 1 ½ hours. Add one onion chopped, one med tomato chopped (or a 15oz can of tomatoes), one garlic clove chopped, 1 to 1 ½ tsp chili powder, salt and pepper to taste. 

Simmer another hour adding water as desired.




Baked Beans 


  •   1 ½ cup    Dry Pinto Beans, prepared per above (or two cans, rinsed well)
  •     1 ½ cup    Onion, chopped
  •    2 Tbl        Molasses
  •     4 Tbl        Brown Sugar
  •     2 ts         Mustard
  •     2 ts         Worchester Sauce
  •     ½ cup      Catsup or Barbecue Sauce 
  •     1 Tbl        Bacon Bits (or 1 slice bacon chopped)
  •     ½ cup      Green Pepper or Celery, chopped (optional) 

 Oven 325 d F

 Sauté onion until golden. Combine remaining ingredients in a 1 ½ quart casserole dish and mix well. Cover and bake 45 min. Uncover and bake 15 min. 

Chili
   
  • 1 lb        Ground Beef or Ground Turkey
  •     ¾ c        Onion, chopped
  •    2             Garlic Cloves, minced
  •    1 tsp        Chili Powder (to taste)
  •    1 ½ c        Dry red beans (or other beans) or two cans of beans rinsed well
  •    1 can        Chopped green chili’s
  •    1 can        Chopped Tomatoes (15 oz) incl juice (or one med tomato chopped)
  •    1 can        Tomato Soup or 1 cup tomato juice
  •    Salt to taste
  •    ½ tsp        Ground Cumin (optional)
  •    ¼ - ½ tsp Cayenne Pepper (optional).
  •   1 cup        Cheese to top (optional) 

 On the stove cook the meat, onion, garlic, chili powder, cumin, and cayenne until the meat is done.    Add beans, tomatoes, soup and chili’s and heat thru.

 Berries and Chicken Spinach Salad
Ingredients

  • 2 large boneless skinless chicken breasts, baked and cubed
  • 4 c. baby spinach
  • ½ c. fresh blueberries
  • ½ c. fresh strawberries
  • ½ c. clementine or mandarin oranges (approx. 2 clementine), peeled
  • 3 tablespoons feta cheese
  • 3 tablespoons slivered almonds (optional)Instructions

Bake and cube chicken, set aside. (I like to do a batch of chicken early in the week to use throughout for things like this!)
  1. Wash and dry spinach. Add to a large bowl.
  2. Wash and dry all fruits.
  3. Slice strawberries and add to spinach.
  4. Add blueberries and peeled oranges to salad.
  5. Add feta cheese and almonds to the bowl.
  6. Prepare balsamic vinaigrette (below) and drizzle on salad.
  7. Enjoy!

After making the salad, this salad dressing is easy peasy and amazing!

Balsamic Vinaigrette

 Ingredients

  • 2 TBSP honey
  • 1 TBSP Dijon mustard
  • 1 large garlic clove, minced (jarred minced garlic can be used)
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ c. balsamic vinegar
  • ¾ c. extra virgin olive oil

Instructions

  1. Whisk together all ingredients.
  2. Store in a jar with a lid and refrigerate.

Slow Cooker Recipes

http://www.tasteofhome.com/recipes/cooking-style/slow-cooker-recipes/cozy-slow-cooker-soups#1

 Beef Taco Bake
Serves: 4

Ingredients

  • 1 lb. ground beef
  • 1 can condensed tomato soup
  • 1 c. thick & chunky salsa
  • ½ c. milk
  • 6 flour or corn tortillas torn into 1" pieces
  • 1 c. shredded cheese
  • Optional sour cream

Instructions

  1. Preheat oven to 400 degrees. In a skillet over medium heat, cook beef until browned. Drain fat. Add soup, salsa, milk, tortillas and half the cheese. Mix and spoon into 2 qt. baking dish. Cover. Bake for 30 minutes or until hot. Uncover and sprinkle with remaining cheese.

Notes

Serve with a dollop sour cream. Yum!