When we started designing our building, it was agreed that our kitchen would reflect the our philosophy of participation, inquiry, socialization and support. It was designed to be warm, inviting and “home like”, but with all of the universal accessible features for a convenient working environment.
After we moved into the new building in March 2005, the kitchen quickly became the “heart” — a place where members gathered when they arrived in the morning, a place to eat lunch, a place to have a coffee break later in the day.
When Jonathan Smith, our Resource Counselor, first the kitchen in November of 2005 he said “Wow, we can make some great meals here” and our “Kitchen Program” was born. We. We started out with lunch and quickly branched out into dinners for holidays and special events.
The OP Cookbook is a collection of member favorites, from Chicken Cordon Bleu to Stuffed Bell Peppers, from Sweet Potato Pie to Chocolate Chip Cookies.
You can get your own copy of The OP Cookbook, and have a taste of the Clubhouse experience in your own home by downloading the order form, filling it out and returning it to us. Download Order Form »
OP’s FAMOUS CHILE CON CARNE
This recipe has become one of our staples and was created entirely by our cooking group. The key is not to rush it, the longer it can simmer in the pot — the better. This was made on several different occasions. Twice, the Millbum Fire Dept. visited and ate lunch and enjoyed this with us.
- 2 tablespoons vegetabie oil
- 2 pounds of ground beet
- 2 cups chopped onions
- 4 cloves gariic, finely chopped
- 3 1/2 cups kidney, pinto or black beans, (two 15-ounce cans) drained
- 3 1/2 cups crushed tomatoes, (a 29-ounce can)
- 1 3/4- cups of our homemade salsa or any other salsa…but ours is the best!
- 1/2 cup Diced Green Chiles, (a 4-ounce can)
- 3 tablespoons chili powder
- 1 to 2 tablespoons Diced jalapenos
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano, crushed
- 2 tablespoons salt
- Rice and cornbread (optional)
- Heat vegetable oil in large saucepan over medium-high heat. First throw the onions and garlic in. Then add the beet. Cook tor 4- to 5 minutes or until no longer pink; drain some ot the juice. It adds more flavor if you keep some of the juice in there.
- Stir in beans, crushed tomatoes, salsa, chiles, chili powder, jalapenos, cumin, oregano and salt.Bring to a boil. Reduce to low, cover. Cook., stirring frequently for 1 hr-l 1/2 hr.
- Its great to serve it over rice with cornbread on the side.
Makes 12 servings.