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Rita Food Bank, Dallas, TX (2026)

12/07/2021

Sometimes it's normal for your child or teen to eat more than usual. He or she may do so and put on some extra weightright before a growth spurt in height. This type of weight usually passes quickly as your child continues to grow

10/20/2021

Perhaps the worst offender when it comes to what's inside your chicken nuggets is the salt content. The Food Network reports that the average six-piece order of chicken nuggets from a fast food restaurant contains 230 milligrams of sodium, which is about a quarter of an adult's daily sodium needs

08/01/2021

Ingredients
1 heaped tablespoon dark soft brown sugar
25ml vodka
sea salt
½ an orange , zest from
2 lemons
a bunch of fresh dill
2 x 150 g salmon fillets , pinboned, skin on
4 tablespoons soured cream
1½ teaspoons jarred grated horseradish
extra virgin olive oil
1 x 250 g vacuum pack of beetroots
balsamic vinegar
TO SERVE:
1 punnet of cress
1 loaf of rye bread

Method
Place the sugar, vodka, 3 heaped tablespoons of salt, the orange zest and the zest from 1 lemon into a bowl. Pick the dill leaves and reserve in a bowl of cold water in the fridge, then finely chop the stalks and stir into the mixture so well combined. Pop the salmon fillets into the bowl, turning them over in the marinade until well coated, then cover with cling film and place in the fridge for 5 hours.
Meanwhile, make the horseradish sauce. Add the soured cream, grated horseradish and the juice from ½ a lemon to a small bowl. Mix well, season with a pinch of salt and add a drizzle of extra virgin olive oil, then place in the fridge until needed.
Add the beetroot (including the juices) to a bowl with a splash of balsamic vinegar. Season well with salt, then mash with a fork to a rough paste. Have a taste and add a splash more vinegar if you think it needs it, then set aside until needed.
After around 5 hours, remove the salmon from the bowl, then wipe off and discard any excess salt. Drain and finely chop the reserved dill leaves and rub all over the salmon. If you’re not serving straight away, sandwich the salmon together, with the skin-side outside and wrap in cling film, then return to the fridge, until needed.
To serve, remove the cling film and peel away the salmon skin, then transfer to a board and finely slice. Snip over the cress, then serve alongside the horseradish sauce, balsamic beets, rye bread and lemon wedges for squeezing over. I sometimes like to serve it with a shot of vodka on the side too. Enjoy!

07/11/2021

INGREDIENTS For the Cake 6 Heaped Teaspoons of Masala Chai 4 Large Carrots - Grated 2 Cups (240g) of Plain/All Purpose Flour 2 Cups (400g) of Brown Sugar 4 Eggs 1 Cup (140g) of Chopped Nuts 1/2 Cup (80g) of Raisins 3/4 Cups (150g) of Coconut Oil 1/2 Cup (4fl oz) of Warm Water 2 Tablespoons of Orange Zest 2 Teaspoons of Baking Soda 2 Teaspoons of Cinnamon 2 Teaspoons of Vanilla Extract Pinch of Salt For the Icing 1/2 Cup (115g) of Butter or Palm Shortening 2 Cups (240g) of Icing Sugar 2 Tablespoons of Orange Zest plus 2 Tablespoons of Juice METHOD For the Cake Preheat the oven to 350*F/180*C/Gas Mark 4 and grease a bundt pan with butter or shortening, and dust with flour. Firstly, brew the masala chai in 1/4 cup (4fl oz) of freshly boiled water. Let steep for 5 minutes, remove the leaves and set aside. In a large bowl, whisk together the eggs, oil, and sugar. In a separate bowl, sieve the flour, baking soda, cinnamon and salt. Slowly, pour the dry ingredients into the wet ingredients and combine. Next, add the steeped tea and orange zest, mix well. Lastly, fold in the grated carrots, mixed nuts and raisins. Pour into your prepared bundt tin and place in the oven for around 50 minutes. Check your cake after 35 minutes to ensure its not browning too quickly. If it is, cover with foil for the remaining 15 minutes. The cake is ready when a skewer comes out clean. Leave to cool before turning out onto a wire rack. Whilst the cake is cooling down, make the buttercream icing. In a mixing bowl, cream together the butter, icing sugar, orange juice and orange zest. Using an electric mixer, combine the ingredients until really smooth. Once the cake is completely cool, spoon onto the cake and enjoy!

06/25/2021

INGREDIENTS

1x
2x
3x
carrot loaf cake
1 1/4 c cake flour (150g)
3/4 c all purpose flour (90g)
2 tsp chai spice (see notes)
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 c olive oil (100ml)
1/2 c packed brown sugar (110g)
1/2 c sugar (110g)
2 large eggs, room temperature
2 tsp vanilla extract
1/3 c whole milk greek yogurt
1 1/3 c finely shredded carrots (~2-3 medium carrots)
brown butter cream cheese
12 tbsp unsalted butter, browned and cooled (reduced to 8tbsp, 113g)
8 oz cream cheese, room temperature
3 c powdered sugar, sifted
2-3 tbsp milk of choice
1 tsp vanilla extract
1/2 tsp salt
1/4 c candied walnuts, roughly chopped optional
INSTRUCTIONS

chai carrot loaf cake
Line 9×5 loaf pan with parchment paper, leaving 1-2 in. overhang on the sides. Preheat oven to 350F. Whisk together both flours, baking powder, baking soda, salt and chai spice. Set aside.
In a stand mixer with whisk attachment (or by hand with a whisk), beat oil and sugar until smooth and well combined. Add eggs, beating well after each one until well combined. Add vanilla extract, beating until well combined.
In this order (dry ingredients, yogurt, dry, yogurt, dry), add dry ingredients to the wet alternating with the yogurt. Slowly beat each time until JUST combined. A few flour streaks is okay! Fold in finely shredded carrots. Gently pour into prepared pan.
Bake at 350F for 45 minutes. Check the topping. If its browning too quickly, top with a foil tent. Return to the oven for 10-15 minutes, checking for doneness every 5 minutes (55-60 minutes total). When a toothpick inserted into the center comes out clean or with a few moist crumbs, its done. Cool in pan for at least 30 minutes. Carefully remove from pan, using the excess parchment. Continue cooling on cooling rack for an addtional 20-30 minutes. Loaf needs to be completely cooled before frosting.
brown butter cream cheese frosting
Make brown butter while the carrot loaf is baking. It will need 45-60 minutes to cool enough to become the texture of softened butter. To make the brown butter, melt butter in a clear heavy bottom sauce pan. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl, skim the foam from the top and cool.
Cream together cooled and softened brown butter with the room temperature cream cheese until creamy and well combined, about 4-5 minutes. Stop and scrape down sides of bowl as needed. Add sifted powdered sugar 1/2 c at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed. Once all the sugar has been added, add in vanilla exdtract and salt. Beat on high until the buttercream is fully incorpated and desired consistency. If the buttercream is too thick, add 2-3 tbsp milk of choice, beating until well incorporated. Using an offset spatula or frosting knife to spread on top of completely cooled carrot loaf cake. Top with candied walnuts.

06/20/2021

ingredients
1 cup coconut oil, melted (or canola oil/vegetable oil)
1/2 cup unsweetened applesauce
1 cup granulated sugar
1 cup light brown sugar, packed
3/4 teaspoon salt
4 large eggs, at room temperature
3 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground all-spice
1/4 teaspoon ground cloves
1/8 teaspoon ground black pepper
2 cups all-purpose flour
2 teaspoons baking soda
3 cups carrots, finely grated
For the Cream Cheese Frosting:

8 ounces cream cheese, VERY soft
4 ounces unsalted butter, VERY soft
1/4 teaspoon salt
3 and 1/2 cups confectioners' sugar, sifted
1/2 cup toasted pecans or walnuts, finely chopped (optional)
Instructions

For the Chai Spiced Carrot Cake Cupcakes:
Preheat oven to 350°(F). Line two standard muffin pans with paper liners; lightly spray the liners with non-stick baking spray and set aside until needed.
In a large mixing bowl whisk together the oil, applesauce, both sugars, salt, eggs, and spices.
In a separate bowl, combine the flour with the baking soda; fold this mixture into the wet ingredients.
Fold in the carrots and mix until just blended. Divide the batter into the prepared pans, filling each mold about 3/4 of the way full.

Bake the cupcakes, one pan at a time, for 19 to 20 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean. Cool cupcakes in the pan placed on a wire cooling rack for 10 minutes before removing them from the pan and placing them on the cooling rack to cool completely. Be sure you cool completely before frosting.
For the Cream Cheese Frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, and butter on medium speed until completely smooth, about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar and salt. Once all of the sugar has been absorbed, increase the speed to medium-high and beat for 1 to 2 minutes, or until smooth and very fluffy. Once the cupcakes have completely cooled, spread the frosting over the cupcakes, or use a piping bag to pipe it into decorative swirls. Top frosting with chopped nuts, if desired. Store cupcakes in the fridge, covered, for up to 3 days. I used this tip to pipe the frosting

06/16/2021

Ingredients 250 ml vegetable oil, plus extra for greasing. 4 large carrots. 1 large lemon. 100 g currants , or sultanas. 100 g pecans. 280 g plain flour. 2 teaspoons baking powder. 1 tablespoon ground ginger.
METHOD For the Cake Preheat the oven to Mark 4 and grease a bundt pan with butter or shortening, and dust with flour. Firstly, brew the masala chai in 1/4 cup (4fl oz) of freshly boiled water. Let steep for 5 minutes, remove the leaves and set aside. In a large bowl, whisk together the eggs, oil, and sugar. In a separate bowl, sieve the flour, baking soda, cinnamon and salt. Slowly, pour the dry ingredients into the wet ingredients and combine. Next, add the steeped tea and orange zest, mix well. Lastly, fold in the grated carrots, mixed nuts and raisins. Pour into your prepared bundt tin and place in the oven for around 50 minutes. Check your cake after 35 minutes to ensure its not browning too quickly. If it is, cover with foil for the remaining 15 minutes. The cake is ready when a skewer comes out clean. Leave to cool before turning out onto a wire rack. Whilst the cake is cooling down, make the buttercream icing. In a mixing bowl, cream together the butter, icing sugar, orange juice and orange zest. Using an electric mixer, combine the ingredients until reallyFor the Cake 6 Heaped Teaspoons of Masala Chai 4 Large Carrots - Grated 2 Cups (240g) of Plain/All Purpose Flour 2 Cups (400g) of Brown Sugar 4 Eggs 1 Cup (140g) of Chopped Nuts 1/2 Cup (80g) of Raisins 3/4 Cups (150g) of Coconut Oil 1/2 Cup (4fl oz) of Warm Water 2 Tablespoons of Orange Zest 2 Teaspoons of Baking Soda 2 Teaspoons of Cinnamon 2 Teaspoons of Vanilla Extract Pinch of Salt For the Icing 1/2 Cup (115g) of Butter or Palm Shortening 2 Cups (240g) of Icing Sugar 2 Tablespoons of Orange Zest plus 2 Tablespoons of Juice METHOD For the Cake Preheat the oven to 350*F/180*C/Gas Mark 4 and grease a bundt pan with butter or shortening, and dust with flour. Firstly, brew the masala chai in 1/4 cup (4fl oz) of freshly boiled water. Let steep for 5 minutes, remove the leaves and set aside. In a large bowl, whisk together the eggs, oil, and sugar. In a separate bowl, sieve the flour, baking soda, cinnamon and salt. Slowly, pour the dry ingredients into the wet ingredients and combine. Next, add the steeped tea and orange zest, mix well. Lastly, fold in the grated carrots, mixed nuts and raisins. Pour into your prepared bundt tin and place in the oven for around 50 minutes. Check your cake after 35 minutes to ensure its not browning too quickly. If it is, cover with foil for the remaining 15 minutes. The cake is ready when a skewer comes out clean. Leave to cool before turning out onto a wire rack. Whilst the cake is cooling down, make the buttercream icing. In a mixing bowl, cream together the butter, icing sugar, orange juice and orange zest. Using an electric mixer, combine the ingredients until really smooth. Once the cake is completely cool, spoon onto the cake and enjoy!

Rita Food Bank

12/07/2021

10/20/2021

08/01/2021

07/11/2021

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