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Oriental Food Initiative

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Oriental Food Initiative

Oriental Food Initiative, located in Oriental, NC, is a non-profit group dedicated to raising awareness about eating to live happier and longer.

03/18/2018

On St. Patty's Day, OFI & Inland Waterway Provision Co. participated in the Oriental Women's Club Chowder Cook-off and were recognized with an award for Delicious Unusual Conch Chowder!

02/03/2018

Feb 3, 2018, Pamilico Community College, Delamar Center
OFI provided mostly vegan movie treats for Holt's Chapel Community Center's fundraising efforts to aid in its renovation. The center was once a Rosenwald school. The documentary,Rosenwald, was shown honoring Julius Rosenwald who was the president of Sears, Roebuck & Co.

Together with Booker T. Washington, both men provided funding and built schools for African Americans whose schools were not satisfactory. By the 1930's, there were 5,000 Rosenwald schools across the nation.

Rosenwald was a kind, generous, philanthropist who supported the education and the creative pursuits of many African Americans, many of whom attained world-wide recognition for their contributions in science, social policy, and the arts.

The fundraising was a success bringing 50 people who contributed generously.

12/13/2017

Many of you have asked for our chili recipe which earned the Judge's First Place Award 2 years in a row.

OFI's Chili Recipe

1 tblsp olive oil
1 large onion
1 each green and red bell pepper
1 c celery
2 large cloves garlic
1 can 28 oz crushed tomatoes
1 package of dry bean soup mix (has a variety of dry beans in it and pre-soak if needed) or use a variety of canned beans
1 can 14 oz stewed tomatoes
2 tblsp chili pepper
1 tsp Hungarian paprika
1 tblsp oregano
2 1/2 tsp cumin
1 tsp salt
2 tsp Tobasco sauce or other hot sauce
1/2 tsp black pepper

for garnish: sliced avocado, diced red onion, chopped cilantro (or parsley), blue corn tortilla chips

Dice the vegetables and garlic and saute in oil and then add to crockpot. Add rest of ingredients and cook on low for 8 hours.
Garnish with avocado, red onions, cilantro (parsley) and a few tortilla chips.

If you are not using a Crockpot, simmer the chili for at least 1 hour in a large pot on the stove.

12/06/2017

Interested in being an OFI member? Want to volunteer your time, cooking talents, or donate groceries/food items? Please contact us through this page. We are always looking to increase the fun through the kindness and generosity of others.

12/06/2017

OFI managed the Food Court in this year's Ol' Front Porch Music Festival. OFI encourages you to eat to honor your body while listening to good music to honor your spirit.

11/05/2017

Thank you, Judy Smith, fellow OFI member, for providing produce from your farm, affectionately known as "The Barn on Janiero," for the Turkish Roasted Peppers for the PrimeTIme Cooking Class and for your variety of greens for the Parkinson's Exercise Program luncheon.

11/05/2017

At the PrimeTIme Cooking Class, Marie taught us how to make....she didn't teach us how to make anything because she was doing something else just as important...cleaning up after us! Thank you, Marie.

11/05/2017

At the PrimeTime Cooking Class, Melinda taught us how to make Roasted Brussel Sprouts with Ginger

Melinda didn't have a recipe, she made it up as she went along. Basically, eat FRESH Brussel Sprouts! You don't like Brussel Sprouts, you say? Well, have you eaten them FRESH?! It makes all the difference in the world. Plus, Melinda, used ginger she grew in her garden and taught us how to grow our own ginger from ginger shoots.

11/05/2017

At the PrimeTime Cooking Class, Katy & Sharon taught us how to make Kale Salad with Pecan Parmesan Dressing

Kale Salad with Pecan Parmesan
For the Pecan Parmesan:
½ cup pecans, toasted
1 ½ teaspoons nutritional yeast
1 ½ to 3 teaspoons extra-virgin olive oil
¼ teaspoon fine-grain sea salt
For the dressing:
3 tablespoons apple cider vinegar
2 tablespoons plus 1 teaspoon fresh lemon juice (about half a lemon)
2 tablespoons pure maple syrup
½ teaspoon ground cinnamon
¼ teaspoon fine-grain sea salt
1 tablespoon extra-virgin olive oil or grapeseed oil
2 tablespoons unsweetened applesauce
½ teaspoon fresh ginger, peeled and minced
For the salad:
1 bunch kale, destemmed and leaves torn into bite-sized pieces
1 apple, cored and finely chopped
¼ cup dried cranberries
½ cup pomegranate seeds
Pecan Parmesan: Preheat oven to 300 degrees. Spread the pecans in a single layer on a rimmed baking sheet
and toast in the oven for 7 to 9 minutes, until lightly golden and fragrant. Set aside to cool for 5 minutes.
In a mini food processor, combine the toasted pecans, nutritional yeast, oil and salt and process until crumbly
and combined. (You can also chop the pecans by hand and mix everything in a small bowl.) Set aside.
Make the dressing: In a small bowl, whisk together the vinegar, lemon juice, maple syrup, cinnamon, salt, oil,
applesauce and ginger until combined.
Assemble the salad: Place kale in a large salad bowl and pour on the dressing. With your hands, massage the
dressing into the kale leaves until fully coated. Let stand for at least 30 minutes. The kale will soften slightly
during this time.

11/05/2017

At the PrimeTime Cooking Class, Sev taught us how to make Turkish Roasted Peppers (as you can see, she is passionate about peppers)

Turkish Roasted Peppers
4 bell peppers (any color)
1 large garlic clove, minced
Olive oil
Salt
Preheat oven to 500 degrees. Line a baking sheet with foil and brush lightly with olive oil. With a knife, puncture
a couple of holes in each pepper and place on baking sheet.
Roast the peppers for about 30 to 45 minutes, longer if needed. Check on them every 15 minutes or so. When
the skin is charred, turn peppers with tongs and continue to turn so that all sides are roasted.
When all the peppers are roasted, remove baking dish and set aside to cool. Slice open each pepper to speed
the cooling process. (Don’t let them get too cold or the skin will be hard to peel.) When peppers are cool enough
to handle, slice off the stems, remove the seeds and peel the charred skin. There will be some pepper juice
naturally created from the roasting and chopping. Save this very delicious juice.
Chop the peppers and put into a bowl. Add the juice, minced garlic and toss. Add just enough olive oil to coat all
the peppers. Sprinkle with salt and toss again.
Cover and refrigerate for at least 3 hours before serving.
Before serving, toss again. Garnish with parsley and a wedge of lemon, if desired. Serve cold or at room
temperature.

11/05/2017

At the PrimeTime Cooking class,
Kathryn taught us how to make Curried Butternut Squash and Cauliflower Soup

Curried Butternut Squash and Cauliflower Soup
2 medium butternut squash, halved, peeled and seeded
2 tablespoons unsalted butter or olive oil
1 large onion, coarsely chopped
1 tablespoon curry powder
Salt and freshly ground pepper
2 tablespoons honey
1 teaspoon cinnamon
One head of cauliflower, cut into 1-inch florets
3 quarts vegetable stock
Cut the butternut squash in half and remove seeds. Then cut halves into 1-inch chunks. (Because squash is hard
to slice, you may want to bake it before cutting it into chunks.)
Melt the butter or oil in a large, heavy saucepan. Add the onion, cook over moderately low heat until the onion
is softened, about 10 minutes. Add the curry powder and season with salt and pepper; cook, stirring, until
fragrant, about 1 minute. Raise the heat to high, add the honey and cinnamon and bring to a boil. Stir in the
squash and the cauliflower until coated with the spices. Add the vegetable stock and bring to a simmer. Cook
over moderately low heat until the vegetables are very tender, about 30 minutes.
Working in batches, puree the soup in a blender until smooth. (Or use an immersion blender.) Season the
curried squash soup with salt and pepper. Add additional curry powder if desired

11/05/2017

At the PrimeTime Cooking Class,
Chris taught us how to make Italian Apple Cake

Italian Apple Cake
1½ cups all-purpose flour or whole-wheat pastry flour*
¾ cup coconut sugar (or ¼ cup sugar and a little maple syrup, if needed)
¾ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup canola oil or coconut oil
¼ cup water
2 teaspoons pure vanilla extract
1 tablespoon white or apple cider vinegar
3 apples, peeled and thinly sliced
Preheat oven to 350 degrees. Lightly grease a 9-inch round pan or a springform pan and line with parchment
paper. Grease again.
In a large bowl, whisk flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, whisk oil, water, vanilla,
and vinegar. Pour wet ingredients into the dry ingredients and mix with a large spoon until just combined. Do
not overmix. Batter will be very thick, but the apples will release moisture as they bake.
Arrange some of the apples in a circular pattern to cover most of the bottom of the prepared pan. Then gently
fold in the remaining apples into the batter. Spoon the batter into the pan, being careful not to disrupt the apple
pattern on the bottom. Use a spatula or your fingertips to pat it evenly into the pan.
Bake for 40 to 45 minutes, or until the center is set and the cake is lightly browned. Rotate the cake halfway
through baking time.
Once cooled, run a knife around the edges to loosen the cake, and gently turn over so that the apple design is on
top. Peel off the parchment paper and serve warm.

*For a gluten-free alternative, substitute gluten-free
all-purpose flour plus ¾ teaspoon xanthan gum

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Oriental, NC
28571

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