"Food for Thought . . . where food breaks down barriers and brings us all to the table!"
Food for Thought was created to facilitate dialogue with our neighbors and to embrace and highlight the diversity of our OWA members. Gathering together at the table promotes fellowship and provides a place of love and peace. If you have a recipe to feature in Food for Thought, send your submission to
Nut Butter Cookies + Nuts and Berries Cocktail with Sandra Mohr
(Yield: One Dozen Cookies + One Cocktail)
- ½ cup butter
- ¼ cup brown sugar
- 1 egg, separated
- 1 cup flour (all purpose or almond)
- ½ cup nuts, finely chopped (walnuts or pecans work best)
- Candied cherries
- 1 oz Chambord raspberry liqueur
- 1 oz Frangelico
- 2 oz half and half
- Cream together butter, brown sugar, and egg yolk. Once mixed well, add in flour until blended, then make small balls of dough.
- Roll the dough balls in the egg white, then roll into chopped nuts & place on greased cookie sheet, making a small indentation in the middle of the cookie.
- Bake at 350 deg for 10-12 minutes, until lightly browned. Remove from oven and place a piece of candied cherry in the middle. (can also use chocolate pieces)
- Combine all liquids, pour over ice, and enjoy!
Homemade Applesauce with Rachel Hettler
(Yield: 64 ounces)
- 12 medium apples (any variety)
- 1 tbsp white granulated sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
- Wash and quarter apples; cut out cores
- Bring a pot of water to boil
- Once boiling, add apples and boil for 8 minutes or until soft (you want the apples to be transparent)
- Once soft, remove apples with slotted spoon and place in an ice bath
- Once cooled, peel the skin (not necessary if you want chunkier applesauce), and place in pot
- Blend apples. I use an immersion blender, but you could also use a blender or potato masher
- Add in sugar, cinnamon, and vanilla to taste - my apples were sweet and didn't need much added
- Refrigerate and enjoy!
Jamaican Oxtails with Alysia Gradney
- 2 lbs oxtail
- 2 tbsp olive oil
- 1 tbsp black pepper
- 1 tbsp salt
- 2 tbsp powered onion
- 2 tbsp powered garlic
- 2 whole onion cut in half moon slices
- 3 cloves garlic chopped
- 1 whole scotch bonnet pepper (chopped and de-seeded)
- 2 medium tomatoes (chopped)
- 2 sprigs of Rosemary
- 4 sprigs of thyme
- 3 tsp paprika
- 4 stalks of green onions
- 10 whole allspice seeds
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 beef bullion cube
- ¼ cup lemon juice
- 4 cups water
- Trim excess fat of the oxtails with a knife.
- Combine lemon juice and 2 cups of water. Soak oxtails lemon juice and water for 45 minutes. Rinse oxtails with fresh water.
- Combine black pepper, paprika, powdered onion, powdered garlic, brown sugar, and salt in a bowl. Sprinkle over the oxtails evenly. Rub seasoning into oxtail on all sides. Place in a bowl and let sit overnight in the fridge.
- Place olive oil in heated pan. Brown oxtails on all sides.
- Place oxtails and 1 beef bullion cube in crockpot.
- Combine ketchup and Worcestershire sauce and pour over oxtails.
- Layer your chopped onion, green onions, chopped garlic, scotch bonnet pepper, thyme, tomatoes, and allspice seeds.
- Add 2 cups of water and let cook on low heat heat for 6-8 hours.
Pumpkin Cheesecake with Barbara Schroer
Pumpkin Cheesecake Ingredients
- 1 Cup Canned Pumpkin Puree
- 8 oz. Cream Cheese
- ½ Cup Sugar
- 3 Eggs
- ¼ Cup Sour Cream
- 2 tbsp Kara/Corn Syrup
- ½ tsp Cinnamon or Pumpkin Pie Spice
- Prickly Pear Syrup to drizzle on top
Homemade Crust Ingredients
- 1/3 Cup Melted Butter
- ½ Cup Sugar
- 1 ¼ Cups Graham Cracker Crumbs
Directions for Pie Crust
- Mix butter, sugar, and graham crumbs until well combined
- Place in 9" pie pan and press along sides and bottom
Directions for Cheesecake Filling & Baking
- Preheat over to 350
- Create filling by placing all ingredients into a blender and blend until smooth
- Pour into prepared crust up to ¼ from the top
- Bake 45 minutes
- Let cool for 4 hours in the fridge before serving (very important)
- Top with whipped cream or Prickly Pear Syrup
Pansit Bihon with Dr. Beverly Bianes
Ingredients for Large Platter of Pansit
- 2.2 lbs. bihon noodles (Pamana brand)
- 1 head of cabbage- cut in fourths and then cut in long strips
- 3 large carrots (7 regular) - cut julienne
- 1 celery bunch- cut in same size as the carrots
- 2 chicken breasts
- 1 package Chinese sausage
- 1 large onion, diced
- 7 cloves of garlic minced
- 3/4 cup soy sauce
- 32 oz chicken stock
- 1 tablespoon salt
- 1 tablespoon pepper
- 1/2 cup canola oil
- In a large skillet heat up the canola oil and sauté the onions, garlic and chicken. Salt and pepper to the chicken to add flavor and add a little of the chicken stock to prevent the chicken from drying.
- Add the julienne cut carrots and celery, add the cabbage last and add more chicken stock. Remember to salt and pepper as you are adding the ingredients.
- Rinse the bihon noodles in cold water then add the bihon noodles, the rest of the chicken stock, and soy sauce.
- Continue to stir fry until the noodles are incorporated into the rest of the ingredients.
- Add the Chinese sausage at the end since the sausage is already cooked.
- Kain Na Tayo- Let's Eat!