News From the Kitchen


LK video from the W.K. Kellogg Foundation!

November 13, 2014 | Media

Check out Liberty’s Kitchen on this video from our friends at the W.K. Kellogg Foundation!

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ReFresh Project is a Post-Katrina Milestone for the Community

October 24, 2014 | Media

Liberty's Kitchen Exterior

Liberty’s Kitchen is proud to be part of the ReFresh Project! The opening of the ReFresh Project is a Post-Katrina milestone for the community as a fresh food hub.

“I worked with nonprofits for years,” Amoss said. “I’ve been on a number of boards, but never anything like this. It’s gratifying to see it work. And to work with all these young people, who want to be in New Orleans, and who wanted to come back to New Orleans. It keeps you young.”

We’re grateful to be part of such an amazing project!

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Get the Skinny with Chef Jen!

September 10, 2014 | Media

Get the Skinny

Get the Skinny on Liberty’s Kitchen’s annual fundraiser Come Grow With Us! Chef Jen visited WGNO to talk about Come Grow With Us and to show us how to make Swerve Cranberry Walnut Mini Scones.

Swerve Cranberry Walnut Mini Scones

By Jennifer Sanchez, Executive Chef of Liberty’s Kitchen             

Yield: 48 mini (1 ½”) scones                                                        

5 cups Whole Wheat Pastry Flour

1 ½ cups Swerve Sugar Replacer

2 teaspoons Salt

3 ½ teaspoons Baking Powder

2 cups Dried Cranberries

1 cup Chopped Walnuts

2 ¾ cups Heavy Cream

Preheat oven to 350 degrees.

In a large mixing bowl, combine flour, Swerve, salt and baking powder. Mix by hand until well blended. Add cranberries and walnuts. Mix gently. Add cream and mix thoroughly but gently until a dough is formed.

Flour the work surface, turn out dough and form into an even 1″ thick disc. Using a 1 ½” biscuit cutter, cut out small rounds (or cut into small triangles).

Continue to gather dough scraps and cut out rounds until all dough is used.

Place dough rounds on parchment lined baking sheet, allowing room to expand. Brush tops with heavy cream (optional).

Bake for 10 minutes or until light golden brown. Remove from oven and allow to cool 8-10 minutes.

Nutrition Facts per Scone: 120 calories, 7 grams fat, 3 grams saturated fat, 120 mg sodium, 20 grams carbohydrate, 3.5 grams sugar, 2.5 grams fiber, 2 grams protein.

 

Compare to nutrition facts for standard coffee-shop scone: 420 calories, 15 grams fat, 9 grams saturated fat, 430 mg sodium, 64 mg carbohydrate, 26 grams sugar.

 

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Liberty’s Kitchen Expansion Opening Doors

August 31, 2014 | Media

Chef Jen Opening

The New Orleans Advocate wrote a wonderful article detailing Liberty’s Kitchen’s plans for expansion in order to open doors for more young people in New Orleans. Liberty’s Kitchen graduate Brooklynn Duplessis describes her journey through the Youth Development Program:

“It changed my whole life,” said Duplessis, who recently graduated from the group’s 12-week Youth Development Program. “They taught me to push on, they showed me there are things I have to do. It was a lot of pressure at first, but now I feel like I’m just blossoming. I feel like I’m stepping into my adult life.”

Congrats to Brooklynn on her graduation and thank you to the New Orleans Advocate for highlighting our hard work!

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