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DTSTART;TZID=America/New_York:20260727T170000
DTEND;TZID=America/New_York:20260727T180000
DTSTAMP:20260615T190558Z
CREATED:20260615T185603Z
LAST-MODIFIED:20260615T190558Z
UID:10005332-1785171600-1785175200@dokindworks.org
SUMMARY:Make (Spicy) Corn and Coconut Soup to Share With Others
DESCRIPTION:Join KindChef Carol to make a (Spicy) Corn and Coconut Soup (based on this recipe by Sarah Jampel.) After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\n(Spicy) Corn and Coconut Soup\n\n\n\nIngredients\n\n15 ears yellow or bicolor corn (or 15 cups frozen corn kernels)\n6 tablespoons olive oil\n6 shallots\, thinly sliced into rings\n9 garlic cloves\, minced\n3 (1-inch) pieces ginger\, peeled and minced\n3 serrano chiles (or other chile)\, minced\n6 small red potatoes (6 to 8 ounces total)\, cut into ½-inch cubes\n7 ½ cups vegetable broth (or 7 ½ cups of hot water whisked with 4 ½ teaspoons jarred bouillon)\n3 (15-ounce) can full-fat coconut milk\n3 tablespoons lime juice (from 2 limes)\nKosher salt\, to season\nTorn cilantro leaves\, toasted coconut flakes\, chopped roasted peanuts\, crispy fried shallots\, lime wedges and more sliced Serrano chiles\, to serve (optional)\n\nInstructions\n\n\nCut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife\, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry\, like wrung-out sponges. Set aside. (If using frozen kernels\, skip this step.)\nIn a large stockpot over medium heat\, heat olive oil. Add shallots\, garlic\, ginger and chile\, and sauté\, stirring occasionally\, until soft and fragrant\, 3 to 5 minutes. Add corn kernels and juices to the pot\, and sauté until the corn is softer and brighter\, about 3 minutes more.\nAdd potato pieces\, and stir to coat\, 1 to 2 minutes.\nNow\, pour in the vegetable broth and coconut milk. Bring to a boil\, reduce to a simmer\, cover\, and cook for 8 to 10 minutes\, until the potatoes are tender all the way through.\nUse an immersion blender to roughly purée the soup\, so that it’s creamy with some kernels of corn\, chunks of potato\, and chile flecks remaining. (Alternatively\, ladle about half of the soup into a blender\, blend until smooth\, and return to the pot.) Season with lime juice and salt\, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “(Spicy) Corn and Coconut Soup” and any relevant food allergy info. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-spicy-corn-and-coconut-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260803T170000
DTEND;TZID=America/New_York:20260803T180000
DTSTAMP:20260715T190337Z
CREATED:20260715T190337Z
LAST-MODIFIED:20260715T190337Z
UID:10005333-1785776400-1785780000@dokindworks.org
SUMMARY:Make Creamy Mexican Corn Soup to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Creamy Mexican Corn Soup  (based on this recipe from XXXXXXXXX.) After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nCreamy Mexican Corn Soup\n\n\n\nIngredients\n\n6 tablespoons olive oil\n3 15.5 oz. cans pinto beans drained\n3 15.5 oz. cans kidney beans drained\n6 cups frozen corn\n11/2 cup green pepper seeded and diced\n11/2 cup red pepper seeded and diced\n11/2 cup dried pasilla chile seeded and chopped\, or other chile\n3 jalapenos seeded and diced\n3 cloves garlic chopped\n7 1/2 cups chicken or vegetable stock\n3 cups cream of choice: heavy cream (original recipe)\, half n half (a little lighter!) or coconut (better if freezing)\n3 tsp. cumin\n3 tsp. onion powder\n3/4 tsp. ground red pepper\nsalt and pepper to taste\n3/4 lb cheddar cheese grate this to make 3 cup of shredded cheese\n6 tablespoons chopped cilantro\n\nCorn and Bean Soup Toppings (optional)  \n\nsour cream \nshredded cheese \nlime \ndiced onion \n\nInstructions\n\n\nPrep your ingredients first by draining the beans\, chopping the garlic\, and seeding and dicing the peppers.\nPlace a large stockpot on medium heat. Once the pot is hot\, add the olive oil.\nAdd the corn to the pot and cook for about a minute. Then stir in the peppers\, garlic\, and dry seasonings. Cook\, stirring often\, for about three minutes\, until the vegetables are tender and the spices are fragrant.\nAdd the beans and the chicken stock to the corn mixture\, stir well\, then bring to a boil. Turn the heat to medium-low and let cook at a simmer for 15 minutes\, until the peppers are tender.\nWhile the soup is simmering\, shred the cheddar cheese using a box grater or a microplane cheese grater; this should yield 3 cups of shredded cheese.\nAdd the cream (half n half or coconut) to the soup pot and stir well. Bring the soup back to a simmer then add the cheese in small batches\, stirring between batches so it melts easily\, then stir in the cilantro. Taste the soup to adjust any season and let simmer for 5 minutes.\nServe the soup hot. Add any of the optional toppings.\n\nNotes  \nThis soup is adaptable to your tastes.   \nFeel free to substitute different types of beans\, peppers\, and cheeses to suit your tastes or even to what ingredients you have on hand.  \nPasilla chile – You can substitute a fresh Pasilla pepper for the dried chile pepper.  \n Using Freshly Shredded Cheese  \nI highly recommend using freshly shredded cheese which you grate from a block of cheese over pre-shredded cheese\, which many times contains starch that inhibits melting.   \nHow to Store Bean Soup  \nStore any leftover Corn and Bean Soup in an airtight container in the refrigerator for up to three days.  \nThis soup freezes well. It’s is best to let the soup thaw overnight and then reheat over a low setting.  \n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Creamy Mexican Corn Soup” and common allergens (such as nuts\, eggs\, wheat\, dairy\, vegan or vegetarian as appropriate) – which we will discuss on the call. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-creamy-mexican-corn-soup-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2026/01/Broccoli-Barley-and-Cannellini-Bean-Soup-e1768962500585.jpg
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20260831T170000
DTEND;TZID=America/New_York:20260831T180000
DTSTAMP:20260615T181118Z
CREATED:20260527T141959Z
LAST-MODIFIED:20260615T181118Z
UID:10005271-1788195600-1788199200@dokindworks.org
SUMMARY:Make Sweet Corn Gazpacho to Share With Others
DESCRIPTION:Join KindChef Alexa to make a Sweet Corn Gazpacho (based on this recipe from Love & Lemons). After completing your soup\, freeze and label it for donation\, then drop off at one of our participating food assistance providers\, with a person or family that is in your heart\, or anyplace that you prefer\, when convenient. Finally\, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks. \nConnect to Zoom event \n\n\nSweet Corn Gazpacho\n\n\n\nIngredients\n\n12 ears corn\, kernels and juices\, reserve 1 cup for garnish\n4 large yellow heirloom tomatoes\, chopped \n4 yellow pepper\, stemmed\, seeded\, and chopped\n4 cups cucumber\, peeled and chopped\n1 cup extra-virgin olive oil\n1/3 cup sherry vinegar\n2 teaspoons sea salt\, to taste\nfreshly ground black pepper\, to taste\n\nfor garnish:\n\nreserved corn kernels\nsliced cherry tomatoes\nchopped basil and/or microgreens\n\ncomments that people sent in to consider before making yours:\n\ntry roasting the corn\, tomatoes and pepper\, in advance\ncan also quickly blanch the corn before blending\nsubstitute lime juice for the vinegar\nmake it a meal by sauteing up some shrimp with Old Bay Seasoning and adding it choppied to each bowl\n\nInstructions\n\n\nIn a blender\, combine the corn\, tomato\, pepper\, cucumber\, olive oil\, sherry vinegar\, salt\, and pepper and blend until smooth. Season to taste.\nServe with the reserved corn kernels\, cherry tomatoes\, and herbs.\n\n\n\nHealth and Safety Information\nIn order to protect the the quality of our KindSoup program\, we ask that volunteers conscientiously observe the following guidelines: \n\nStart with clean hands and wash again frequently as needed throughout the cooking process.\nStart with clean kitchen surfaces and utensils (antibacterial wipes do a great job).\nKeep longer hair tied back.\nFollow other common sense procedures\, such as never returning a tasting spoon to the pot!\n\nThank you for maintaining a high cleanliness standard for our KindSoup donations! \nHow to Donate Your KindSoup\nSeal containers with a tight lid and freeze. Label each container with: date prepared\, your first name and last initial\, “Sweet Corn Gazpacho” and any relevant food allergy info. When convenient\, drop containers of frozen soup off at one of the following participating food assistance providers\, with a person or family that is in your heart\, or a place that you prefer. \n\nRainbow Community Development Center 12120 Tech Road\, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon\, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open\, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer\, leave a message and she should get back within a few minutes\, or try calling the Rainbow Pantry cellphone: 240-639-2293).   \nSo What Else 4924 Wyaconda Road\, Rockville\, 240-705-4345. Kindly list all ingredients used\, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot.  Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park\, walk up to the glass door at the bottom of the black ramp\, ring the doorbell\, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.\nUpcounty Consolidation Hub 12900 Middlebrook Rd.\, Germantown (supporting 1\,000 families with food and other supports). Drop off Tuesdays\, Wednesdays\, or Fridays 8 am-4:30 pm.\nGoods for Good 5830 Nebraska Ave NW\, Washington\, DC 20015: Drop-off Monday-Friday 10am-4pm.  \nEmbry Rucker Shelter 11975 Bowman Towne Drive\, Reston\, 703-437-1975. Leave donations on the table around the back. Drop off anytime!\n\nHere are some options for donating outside the DC area: \n\nNYC Community Fridges located throughout New York City.\nBread and Roses 58 Newbury St.\, Lawrence\, Mass.\, 978-681-8768. Drop off  Mondays-Thursdays\, 10 am-4 pm.\nThe Bristol Lodge 27 Lexington St.\, Waltham\, Mass.\, 781-893-0108. Drop off  Mondays-Fridays\, 9am-6pm.\nCommunity Refrigerators located in Los Angeles\n\nSee you in the KindSoup kitchen! \nLearn more about this KindWorks program \n 
URL:https://dokindworks.org/project/make-corn-gazpacho-to-share-with-others/
LOCATION:Virtual Gathering\, United States
CATEGORIES:Cooking,Food Assistance,KindSoup
ATTACH;FMTTYPE=image/jpeg:https://dokindworks.org/wp-content/uploads/2024/05/IMG_0084-cropped-e1749489823980.jpg
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