Patrons at the fourth annual Empty Bowls event, sponsored by the Kyle/Buda Women Democrats, helped raise money for the Hays County Food Bank. (Photos by Cyndy Slovak-Barton)
SUBMITTED REPORT
The fourth annual Kyle/Buda Women Democrats Empty Bowls Project took place at the Old Kyle City Hall Sunday. The organization donated 100 percent of its profits to the Hays County Food Bank.
The basic principle of the Empty Bowls Project is straightforward: craftspeople, educators and other Hays County residents work with the community to create handcrafted bowls and prepare a variety of homemade soups. Guests were encouraged to join in a simple meal of soup and bread. In exchange for a cash donation, guests were encouraged to keep their bowl as a reminder of all the empty bowls in the world. The money raised is donated to an organization working to end hunger and food insecurity.
For a twenty dollar donation, each guest could choose their own hand crafted bowl and from a wide variety of delicious homemade soups. There were options for carnivores and vegans alike, along with fresh bread and cornbread.
More than 100 uniquely designed, food-safe bowls were created by the Texas State University ceramics program especially for the event.
One of the more popular soups served was the Southwestern Fish Chowder – see recipe below.
Southwestern Fish Chowder
• 2 oz bacon, cut into small pieces
• 3/4 c chopped onions
• 1 clove garlic minced (needless to say, increase this!)
• 1/4 tsp cumin (and increase this!)
• 1/4 red pepper flakes
• 1 tbs flour
• 25 oz chicken broth (2 cans)
• 1 can whole peeled tomatoes
• 1/2 c white wine
• 1/2 green bell pepper, chopped
• 1/2 sweet potato, peeled and cut into 1/2 in cubes
• 1/2 lb whitefish fillets (cod or pollock or the like). cut into 2 in. chunks (I used about a lb)
• 1 1/2 tsp lime juice
• Black pepper to taste
• Chopped cilantro
Sauté bacon until just crisp. Stir in onions, garlic, cumin and pepper flakes. Sauté 5 minutes or until onions are soft. Remove from heat and stir in flour. Cook 1 minute, stirring constantly, then whisk in chicken broth. Stir in tomatoes, wine, peppers and sweet potatoes. Bring to boil, reduce heat and simmer 10 minutes or until potatoes are soft. Add fish and simmer 2/3 minutes or until fish flakes with a fork.
Season with lime juice and pepper. Garnish with cilantro and lime slices.
Makes 4 servings according to recipe.
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