You're Invited: Champlain College Career & Internship Fair!

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

amy.stuart@ccv.edu

654-0542

CCV’s 2nd Annual Chili Cook-off Winners!

The winners of CCV’s 2^nd 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!

CCV Faculty Poetry publication: Sharon Webster

CCV faculty member Sharon Webster has recently had her poetry published in the latest edition of the Green Mountain Review

Sharon is an artist and writer, and teaches Intro to Studio art here in Winooski.

The full poem can be viewed on her website by clicking here.

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