Monday, March 26, 2012
Tuesday, March 20, 2012
You're Invited: CVOEO Fundraiser-Loft Concert Series
Shelburne Vineyard, located at 6308 Shelburne Rd.(Rt. 7) Shelburne, VT, hosts its Music in the Loft Concert Series on the first Thursday of every month. On Thursday, April 5th, from 5:30pm – 8:00pm, the Music in the Loft Concert Series will feature singer/songwriter Mike Colbourn playing a mixture of original songs and interpretations of alt country Americana music. Admission is free and open to the public, with light refreshments courtesy of event sponsor The Farmhouse Tap & Grill. 10% of proceeds from this event to benefit Champlain Valley Head Start.
We are grateful to have these fine local businesses in our community, and deeply appreciate their investment in the well being of children and families. Given the strong commitment of these businesses to quality food, Champlain Valley Head Start will be utilizing proceeds from this event to benefit food and nutrition services for children served in the Head Start program.
Tuesday, March 13, 2012
Saturday, March 3, 2012
International Food Festival - Save the Date!
Please save the date!
12th International Food Festival
Wednesday April 18th, 2011 5:00pm-6:30pm
CCV Winooski
Sadie White room #108
Would you like to prepare a dish? Have questions? Please contact Amy Stuart
654-0542
Friday, March 2, 2012
CCV’s 2nd Annual Chili Cook-off Winners!
The winners of CCV’s 2nd Annual Chili Cook-off are Linda Gribnau’s Spicy Turkey Bean, and Sarah Dayton & Ameela Nuhodzic’s Sameela Veggie Medley. Thank you to everyone who donated money toward Dragonboat Vermont and Survivorship NOW to support cancer survivors in our community. Come join us at the Lake Champlain Dragon Boat Festival on Sunday, August 5, 2012 at Waterfront Park in Burlington to see CCV or Bust.
Spicy Turkey Bean Chili - Linda Gribnau
1 tablespoon olive oil
1 pound ground skinless turkey breast
3 green bell peppers seeded and diced
4 onions, chopped
6 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons dried oregano
½ teaspoon cayenne pepper
3 bay leaves
One 28-ounce can crushed tomatoes
Two 15-ounce cans black beans, rinsed and drained
One 15-ounce can fat-free refried beans
One 4-ounce can diced green chilies, rinsed and drained
One 4-ounce can sliced jalapeno peppers, rinsed and drained
In a large nonstick saucepan or Dutch oven, heat the oil. Add the turkey, bell peppers, onions, garlic, cumin, oregano, cayenne and bay leaves; cook, stirring as needed, until the turkey is browned and the vegetables are softened, 6-8 minutes.
Add the tomatoes, the beans, chilies, and jalapenos, bring to a boil. Reduce the heat and simmer covered stirring as need, until the flavors are well blended about 45 minutes. Discard the bay leaves.
Sameela’s Veggie Medley Chili - Sarah Dayton and Ameela Nuhodzic
Ingredients:
Falafel Mix
28 oz. can diced tomatoes
28 oz. can crushed tomatoes
16 oz. can garbanzo beans
16 oz. can black beans
12 oz. Vegetable stock
Chili powder
Curry powder
Fresh or dried basil
Siracha hot sauce
Maple syrup
Salt and pepper
One large onion
Head of broccoli
Half cup Shredded carrots
One small green pepper
One small red pepper
One small yellow squash
One small green squash
One Jalapeno
Four heads of garlic
Directions:
Cook falafel mix according to directions. Rather than making balls out of the mix, just cook it in a pan until crispy. Dice all of the vegetables and sauté them until just slightly tender. In either a crock-pot or a large pot, combine the vegetables and the cooked falafel. Add the vegetable stock, tomatoes and beans. Add the chili powder, curry powder, basil, siracha, maple syrup, and salt and pepper to taste. Cook for as long as your heart desires.
For this chili, we didn’t follow this recipe EXACTLY. You may need a little more or a little less of a certain ingredient. Feel free to play around with the ingredients a little because that’s what making this chili is all about!! We had fun making it and I hope anyone who goes for it does too! ENJOY!
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