As Thanksgiving approaches many of us are sharing our favorite recipes. We see post all over Facebook and coming from our favorite blogs for the best turkey, stuffing, or green bean casserole. Recently, Catechetical Leaders from the Archdiocese gathered at the Flaget to share recipes for their ministry.
Thanks to the DRE Senate there were multiple breakout sessions for sharing from topics about VBS, Adult Faith Formation, Multicultural Formation, Internet Small Groups, Retreats and Days of Reflection and more! Then, after the DRE Senate had feed our minds, they fed our bodies with a delicious chili lunch. (Below are three of the food recipes requested for sharing.)
Please share your favorite recipe for Faith Formation in your parish. What are some of the best practices you have happening in your parish? What is working? What new resource or idea have you heard lately that has you inspired in your ministry?
Turkey and Black Bean Pumpkin Chili
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 pound ground turkey, or 1½ cups cubed cooked turkey
1 yellow bell pepper, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can solid-pack pumpkin
1 (14.5 ounce) can Red Gold® Diced Tomatoes
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes w/Lime Juice & Cilantro
3 cups chicken broth
2 teaspoons chili powder
1 1/2 teaspoons each cumin and oregano
Salt and black pepper to taste
In a skillet, heat oil over medium heat. Add turkey, onion, pepper and garlic; cook and stir until tender. Drain well.
Transfer to slow cooker. Add remaining ingredients and stir to combine. Cook, covered on low for 4 to 5 hours.
Option: Top with cubed avocado and thinly sliced green onions
Combine one yellow cake mix with 3/4 cup of butter and 2 1/2 cups of quick-cooking oats in a large bowl. Press half the mixture firmly into a greased 13×9 baking pan. Bake at 375 for 10 minutes. Remove from oven and cool slightly.
Mix a 12 oz jar of raspberry jam with a little water. Spread over the baked layer. top with the rest of the oat mixture and return to the oven for 10-12 minutes. Dust the top with powdered sugar or drizzle with sugar glaze. Cool then serve.
(Sugar glaze: 1/2 cup powdered sugar with 1-2 teaspoons warm water)
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) texturized vegetable protein
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans,drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
2 tablespoons of Ancho Chile powder and
2 tablespoons of regular chile powder
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the texturized vegetable protein. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.