Food Bank Cook-In: A Saturday Delight

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Freshly ground spices add to the flavor of skillet meals.

 

We held our first Ferndale Food Bank cook-in featuring a meal of the month.  It was so much fun sharing ideas that we failed to notice the busy activity in the food bank or how cramped we were in our 8 X 14 room. Now if you think you need a commercial kitchen to work in, you are mistaken. All you need is a sink, counter space, small appliances and delightful people willing to roll up their sleeves and cook. We found out that:

Garlic was minced and sauteed.

Garlic was minced and sauteed.

Participating in a food bank cook-In is enlightening and non-threatening. We assembled the Chicken Veggie Skillet Meal, sampled the meal, boxed up ingredients to take home and cleaned up in 55 minutes. Oh yes, there was plenty of time to discuss food safety, substitute ingredients and side dishes needed to make this into a balanced meal.

carrots were chopped on plastic wutting boards.

Carrots were chopped on plastic cutting boards.

The rice was pre-cooked to save time.

The rice was pre-cooked to save time.

The meal was cooked in one skillet and sampled.

The meal was cooked in one skillet and sampled.

Everyone pitched in to prepare the ingredients and contribute cooking ideas for other skillet meals.

Clean-up was easy: one skillet and ane rice cooker.

Clean-up was easy: one skillet and ane rice cooker.

Food was boxed and taken home for future meals.

Food was boxed and taken home for future meals.

It was truly an amazing way to spend Saturday morning.