Useful Links:

Eat Local

Web of Creation

Water Stewards

KGMB
(Keep Greater Milwaukee Beautiful)

Every Drop Counts

"Food in the U.S. travels an average of 1,300 miles from farm to supermarket.  Almost every state in the U.S. buys 85% of its food from some place else."  This method of food distribution is energy and package intensive.  As part of our ministry to Care for Creation St Matthew's  team is working to help us eat more "local" food.  From time to time recipes using "local" ingredients will be added to this site.

CHICKEN CURRY

1-1/2 pounds frozen skinless/boneless chicken breasts or thighs (or combination), thawed
& cut into bite-sized pieces
¼ cup vegetable oil
2 cups chopped onion
5 cloves garlic, peeled and chopped fine
One ½-inch piece of fresh gingerroot, peeled and chopped fine
1 jalapeno chili, chopped fine (wear gloves)
2 cups water

Spice Packet #1:         
4 green cardamom pods
2 bay leaves
1 cinnamon sticks
4 cloves
¼ teaspoon black peppercorns

Spice Packet #2:         
2 Tablespoons sweet curry powder
1 teaspoon ground cumin
1/8 teaspoon dried red chilies
1 teaspoon salt

Heat oil in large saucepan; add spice packet #1 and sauté until spices turn a shade darker.  Add onions, garlic, ginger, and green chili; fry until golden brown, stirring occasionally.  Stir in spice packet #2, cook for 2 minutes.  Add chicken pieces and stir thoroughly; pour in water, cover, and simmer for 20-30 minutes, stirring occasionally to prevent sauce from sticking to the bottom of the pan.  Serve with rice.

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HOMEMADE BOURSIN
CHEESE

8 oz. butter (salted or unsalted), softened (2 sticks)
16 oz. cream cheese softened (2 packages)
2 cloves garlic, minced
½ tsp. salt
1 Tblsp. fresh basil, chopped
½ tsp. dried marjoram
1 Tblsp. fresh chives, chopped
¼ tsp. dried thyme
½ tsp. black pepper (freshly ground)
1 Tblsp. fresh dill weed (or 1 tsp. dried)

Add all ingredients together with mixer (do not use food processor or blender – the blades puree all the fresh herbs and you end up with an unappetizing-looking green product) until smooth and well combined.

1. Spoon mixture into container, cover, and chill overnight.

2. Serve at room temperature with crackers, bread, etc.  (This is also good melted into a little cream or milk and used as a sauce.)

NOTE:   It is very important that the basil and chives be fresh herbs, not dried.  The rest of the herbs can be in either form – but if you use fresh, remember that it will take 3X as much as the dried form (i.e., 1 tsp. dried herbs = 1 Tblsp. fresh)

Printable:
WORD DOC version
PDF version