Camaraderie: OutLook Theater Project Fundraising Appeal

As I get ready for The S. Kitchen presents...A Year in Review, I will be sharing appeal letters from the guestperts that will be in attendance. Next up is OutLook Theater Project. Lynn Johnson was our featured Guestpert at The S. Kitchen presents...The Kitchenless Cook in March 2010. If you would like to donate to OutLook Theater Project, click here (please make sure to SELECT OutLook Theater Project in the "Please choose where you'd like to direct your donation" field.

Or...Attend The S. Kitchen presents...A Year in Review (RSVP on Facebook or Socializr) on Wednesday, December 29th at 5pm and donate to the "pot" to maximize your contribution across four fabulous organizations: The S. Kitchen, OutLook Theater Project, Urban Sprouts, and Oakland Interfaith Gospel Choir.

For the sake of full disclosure, I am a part of OutLook Theater Project's ensemble.

***

2010 was a big year for OutLook! The full production of This Many People, a play based on the stories of local LGBT Seniors, was a huge success. We played to sold-out houses at CounterPULSE and garnered rave reviews from audiences. Once audience member said that This Many People “opened my eyes, my understanding of how much more our society, our world and our human family have yet to overcome in order to be one family. Thank you for putting together one of the most beautiful and powerful plays I’ve seen”. Many members of the LGBT Senior community shared how honored they were to see their experiences onstage, and audiences loved the themes of the play and the intergenerational cast. We were thrilled with how the production turned out and the community response to it: it confirmed for us that making professional theater about LGBTQ experiences through a truly community-based process results in meaningful and engaging art that both reflects diverse audiences’ experiences and exposes them to new perspectives. We believe that theater can change people’s lives, and our two-plus years of work on This Many People supported that belief.

We are so grateful to all of the incredible people who have contributed their time and money to make OutLook Theater Project come this far. As we plan towards an even bigger 2011, we are asking you, our community, to support us with a tax-deductible, year-end contribution as we continue to create new and dynamic theater work that celebrates the LGBTQ experience.

OutLook is a community-based theater company. This means that engaging the community, LGBT identified and beyond, is absolutely essential to making our work. It also means that building community as we go is one of our core values. We have witnessed such magical evidence of that process this year: LGBT seniors finding community with each other as part of our activities; 20 year olds and 78 year olds making connections with each other across generations; and the incredible turnout of LGBT Seniors to see This Many People. We have been honored to be part of that relationship building, through all of the individuals and organizations we have collaborated with in the last year, especially our community partners. And we have been grateful for the support of each and every person we have met this year, both in the form of donations but also in resources, feedback and ideas shared, words of encouragement offered, and applause at the end of our performances!

And we will continue in 2011! OutLook will begin work on The God Project, a theatrical exploration of the intersections between faith/spirituality and sexual/gender identity. The development process of will include partnering with a diverse range of LGBTQ faith/spiritual groups and using theater as a tool for interfaith dialogue in the LGBTQ community. OutLook will share a first glimpse of this work-in-progress at The Garage in May and FoolsFury’s Fury Factory Ensemble Theater Festival in June.

All of this exciting work requires time and money. And with the economic downturn affecting foundation giving, it is harder than ever for emerging, grassroots arts organizations to secure financial support. So I am asking you to consider making an end of year, fully tax-deductible contribution to OutLook Theater Project.
Again, thank you for supporting OutLook, and our efforts to share the diverse voices of our community. Have a happy new year!

In Community,

Rebecca Schultz, Lynn Johnson, and Jason Wyman

Cuisine: Fried Potatoes

You Will Need:

2 Tbsp. Fried Onion

½ Tbsp. Fried Garlic

½ Tbsp. fresh Cracked Pepper

3 Tbsp. Butter

3 Yellow Potatoes prepared in Jason’s Secret Style

this means you dice the potatoes, salt them, and let them sit and drain

What To Do:

Brown the butter. Add onion, garlic, pepper, and fry. Add potato and fry covered for 5 minutes. Stir, and reduce heat for 5 minutes. Fry covered for another 5 minutes and stir. Fry covered for another 2-5 minutes.

The Kitchenless Cook Tip:
This is a perfect recipe to make in an electric skillet. To make it even tastier and to make it a meal. First fry some bacon in the pan. Once cooked to its desired crispiness, remove and use the oil of the bacon instead of the butter for the potatoes. Cook potatoes as directed above. Remove, and then scramble some eggs.

Cuisine: Orangy Orange Chicken

You Will Need:
3 Chicken thighs, diced
1 small Onion, diced
3 cloves Garlic, minced
the Zest from 1/3 of an Orange
Salt (to taste)
2 tsp. Sugar
Cayenne Pepper (to taste)
Belizian Seasoning Mix (to taste)
The Juice of one Orange, separated half and half
A dash of Pepper

What To Do:
Mix chicken, zest, salt, sugar, cayenne, Belizian mix, and ½ orange juice and set aside. Heat oil in a pan. Add onions and saute on medium heat for about 2 minutes. Add garlic and sautee two more minutes. Turn heat to high and add chicken. Saute stirring regularly until chicken is cooked and turn off heat. Pour in remaining orange juice, and sprinkle in salt and pepper. Serve with rice and green beans, or other desired vegetables.

The Kitchenless Cook Tips:
This dish is very easy to make in an electric skillet or wok. Make the rice in a rice cooker, and you have a very healthy and tasty meal!

Cuisine: Sesame Ginger Soy Pasta Salad

This recipe was inspired by Chilis to Chutneys by Neelam Batra. I barely changed a thing, but when I first made it it was very, very, very salty. I adjusted the amounts for The Kitchenless Cook, and it turned out much, much better. I also changed how the vegetables were cut. I find that larger slices of vegetables mix better with the shape of the egg noodles. I prefer No Yolks brand, but feel free to use your favorite brand. It will still taste divine.

****
Ingredients:
One package No Yolks egg noodles
1/2 small cabbage, cored, quartered and sliced into about 1-inch squares
1 Japanese or English cucumber, peeled, seeded, and sliced into 1-inch slices
3 carrots, peeled and julienned
1 bunch green onions, sliced including green parts
1-inch piece of ginger, peeled and minced
2 large cloves garlic, crushed
1 1/2 TBSP soy sauce
1 TBSP balsamic vinegar
1 TBSP spicy vinegar (another tablespoon of balsamic vinegar can be used if you don't have spicy vinegar)
1 TBSP sesame oil
1 to 2 tsp chili oil
1 TBSP sugar
1 TBSP salt
2 TBSP sesame seeds lightly toasted (toasting isn't necessary, but does add a richer flavor)
1 tsp chaat masala

Directions:
Bring water to a boil in an electric wok. Add noodles and cook for only 5-7 minutes. Noodles must be undercooked.

Mix cabbage, cucumber, carrots, and green onions together.

Whisk together all remaining ingredients. Combine noodles, vegetables, and dressing together. Mix until fully combined.

It can be served warm right after it is made, but I prefer to let this salad sit overnight. I think it gives much deeper and combined flavor. And it is excellent cold!

Cuisine: Jason's Chaat Masala

This was inspired by Chilis to Chutneys by Neelam Batra. I wanted to make it exactly like the recipe, so I went to the local Indian market to find the ingredients. I found almost all of them, but I didn't find the tamarind powder. I then looked in stores all over San Francisco to no avail. It was tragic.

So...I did what I do best. I improvised. And I added my own special twist. Can you tell which ingredient was mine? I'm sure you can.

****
Ingredients:
2 TBSP cumin seeds
1 TBSP carom seeds
1 1/2 tsp black peppercorns
1/2 cup mango powder
1 TBSP black salt (it is actually not salt)
2 tsp ground ginger
1 tsp ground dried mint
2 tsp spicy paprika
1/2 tsp cayenne pepper, or to taste

Directions:
Place the cumin in an electric wok and roast over high heat until they start to brown. Add the carom seeds and cook for 1 more minute. Turn heat off and stir for another 2 to 3 minutes. Let cool to room temprature.

Place cumin and carom seeds and black peppercorn in a spice grinder. Grind until it is a fine powder. Pour into a bowl and add remaining ingredients. Stir until all ingredients are incorporated evenly. Store in an airtight container.

Cuisine: Jason's Original Chicken Chaat Masala

I bought this fabulous cookbook called Chilis to Chutneys< by Neelam Batra. It showcases dishes and recipes with Indian flavors that are accessible to a Western palate. I love, love, love Indian food. It has a kick and uses such different aromas and spices. I was excited to experiment with her recipes and discover ones of my own.

Along the way, I created this. It wasn't anywhere in her cookbook, but it is inspired by her. It tastes like a curry you would find in a restaurant. And while it has many steps to make it, it is fairly easy. I made this in an electric wok as part of The Kitchenless Cook. And it was the hit of the party.

****
Ingredients:
4 TBSP corn starch or tapioca flour
2 tsp chaat masala (you can substitute garam masala if that is all you can find)
2 chicken breasts, sliced into long thin strips2-3 TBSP oil
4 dried red chili peppers
1 bunch green onions, sliced thinly lengthwise including green part
2 serrano peppers or jalapenos, seeded and diced
1 can garbanzo beans, drained and rinsed
1 can diced tomatoes
4 curry leaves
2-3 inch piece of ginger, peeled and minced
1 3/4 cups water
chaat masala, to taste
salt, to taste

Directions:
Mix the corn starch and chaat masala together ensuring it is evenly mixed. Dip the chicken into the mixture making sure it gets completely covered. Set aside on a plate or in a bowl.

Heat the oil in an electric wok on high heat. Add the dried chili peppers to the oil and cook stirring constantly until the peppers turn dark. Add the chicken in batches and fry until cooked (about 6 minutes). Drain chicken on a paper towel.

In the same oil used for frying with the heat still on high, add the green onions and serrano pepper or jalapeno. Fry for about 5 minutes.

Add garbanzo beans and the whole can of diced tomatoes including juice. Bring to a boil. Add curry leaves and ginger. Boil for about 5 minutes. Add chicken pieces. Add water making sure liquid covers chicken. Reduce heat to simmer. Cook for about 30 to 40 minutes with cover on making sure to stir occasionally.

Turn off heat and let cool for about 10 minutes. Serve with cardamom rice.

Cuisine: Homemade Berry-Aid Soda

Soda. I love it. I am an addict. I can drink it any time and any place. I know it isn't healthy, but it doesn't stop me from guzzling it down. We were hosting The Kitchenless Cook, which inspired me to ask, "How do I make a great tasting soda, naturally, and without a kitchen?" I tinkered and toyed, and this divine natural soda is what resulted. Perfect for a day in the sun. Or as a cocktail mixer too!

****
Ingredients:
2 pints raspberries
1 quart strawberries, cored and quartered
3 inch piece of ginger, peeled and minced
1 bunch mint leaves
3 1/2 cups water
1 1/4 cups sugar
1 1/14 cups brown sugar
4 tangelos, juiced
5 lemons, juiced
6 limes, juiced
seltzer water

Directions:
Put the water, sugar, ginger, and mint together into a pot or electric wok and bring to a boil. Boil for about 10 minutes. Add raspberries and boil for 5 more minutes. Add strawberries and boil until liquid become thick and syrupy. Remove from heat or turn electric wok off. Let liquid cool.

Strain the liquid twice through a colander. If you do not have a colander, you can strain it through cheese cloth or muslin, which can be purchased at a grocery store or even at the hardware store which is surprisingly cheaper AND is exactly the same thing as cheese cloth.

Add the tangelo, lemon, and lime juice to the syrup.

To serve, put a few ice cubes in a cup and add equal parts seltzer water and syrup.

Cuisine: Tart Tomato, Jicama Salsa

This dish has to be tasted to be believed. It is everything you like about salsa and then you add jicama and oranges. It has such a sweet, tart flavor that isn't found in traditional salsa. It is fresh, juicy, and perfect on a tortilla chip, taco, or just by itself over a bed of lettuce.

****
Ingredients:
2 oranges or tangelos peeled, quartered width-wise, and segments separated
3 tomatoes, diced
1 jicama, diced
1/2 red onion, finely diced
2 lemons, juiced
2 limes, juiced
1/2 bunch Italian parsley, finely minced
1/4 bunch mint, finely minced
6 cloves garlic, crushed
2 jalapenos, seeded and finely diced
1 yellow pepper, diced
cayenne pepper, to taste
salt, to taste

Directions:
Mix all ingredients in a bowl. Let sit for at least two hours. It is even better if you let it sit overnight.

Cuisine: Jason's Zesty Spice Rub

I pulled this blend together inspired by Emeril Lagasse's Emeril's New New Orleans Cooking. I blended the Southwest and Cajun seasonings together and added my special secret ingredient and VIOLA! a special spicy spice rub.

Enjoy it rubbed on pork chops, steaks, chicken breasts, catfish, etc. It is also great in rice and beans, soups, chili, and any other recipe that calls for either Southwest or Cajun seasoning.

***
Ingredients:
1 TBSP and 1/2 tsp spicy paprika
2 tsp bittersweet paprika
2 tsp smoked chipotle powder
2 tsp red pepper powder
2 tsp onion powder
2 tsp garlic powder
1 tsp ground coriander
1 tsp ground cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
2 TBSP salt

Directions:
Combine all ingredients in an air tight container and shake until all ingredients are mixed together.

The Kitchenless Cook: The Recipes

        

The Kitchenless Cook recipes are divided into categories based on where the food can be purchased (grocery store or convenience store), what electrical equipment is used (raw, electric wok, toaster, crock pot, microwave, spice grinder, rice cooker), and cost ($, $$, $$$). They have ingredient lists and directions. We try and capture pictures, but sometimes we get a little preoccupied with cooking that we forget to snap a photo. Recipes are written by Jason Wyman and friends. All are crafted with love.

The Kitchenless Cook: The Equipment

     

The Crucial Piece of Equipment:

If all I could afford was one electric appliance, I would have to pick the Electric Wok. It can do many different things from frying to sautéing to steaming and packs quite a punch. The sloped sides are better than an electric frying pans because it uses less oil and you can place food on the sides to regulate cooking speed. You can find a cheap one at a thrift store, but make sure it has all the pieces.

Additional Equipment:
Small Refrigerator - If you don't have a kitchen, you DO need a small refrigerator. It just makes life a little easier. If you can't afford a small refrigerator, you will have to go grocery shopping more often. You will also have to be good about portions as you don't have a place to keep them fresh.

Toaster Oven - This would be the third thing I would buy. It has many, many uses. It can heat frozen pizzas, make toast, bake cookies, roast vegetables. The possibilities are endless.

Rice Cooker - There are a surprising amount of uses for rice cookers. Sure most of them do include rice, but rice is a staple.

Crock Pot - These are tried and true. Slow cookers are amazing if you have at least 4 hours between when you prepare and when you eat. It also bakes. That makes it a versatile friend.

Spice/Coffee Grinder - In some ways, I would put this second. When you want great tasting food, freshly ground spices make all the difference. It can also save money and time in the long run. Whip up a quick batch of Cajun Seasoning, and you have a spicy mixture you can throw on lots of things. Oh...the prospects!

Microwave - Of course this is an obvious suggestion. And it is a good tool. But if what you want it fresh and tasty, the microwave isn't your best option. It's perfect for reheating, melting, boiling, popping, and that's pretty much it.

Assorted Equipment - There are various other pieces of electrical equipment, but they all over the place in terms of function, ease of use, and versatility. I am not a huge fan of the George Foreman Grill or his other products. Too clucky and not enough variety in what can be made. Sandwich presses are in the same category. I found a rotisserie at Community Thrift, but the heating element is on the bottom right where the fat drips, and it seems to be a recipe for disaster. That and after unpacking everything it didn't come with a plug.

Knives - These are essential. If you only can afford one knife, I suggest a regular chef's knife. You can use it for pretty much everything. Sure, it is larger to handle than a pairing knife, but it makes everything else easier.

Cutting Board - If you have a knife, you'll need a cutting board. Not only is it hand for chopping, it makes a great tray for presenting food. I prefer bamboo cutting boards because they look nice and are durable. Plastic are the least desirable.

Colander - If you boil water for pasta, you will want something you can drain it in to. You can do drain liquid holding the lid slightly closed, but it is bound to end in a mess. It also could result in electrocution or a ruined piece of equipment if water or liquid spills on the heating element or plug. A colander reduces that possibility. And...it is perfect for washing food in if you have a shared bathroom. Who wants to put their fruits and vegetable directly in that sink? A colander provides a useful protective barrier.

Mixing Bowls - One really large bowl is perfect. Two is even better. Then, smaller bowls. Think of it this way, you can always mix a small amount in a large bowl, but you can't mix a large amount in a small bowl. Also...if all you can get is one bowl, try and NOT get a metal one. If you mix vinegary or citrusy things in it, the sauce retains a tinny flavor.

Wooden Spoon - These are preferred over metal only because they work on everything. You can't use metal on anything that is non-stick. Wood also doesn't heat up to the point of burning if you leave it sit in the electric wok.

Other Utensils - There are a bunch of other utensils that are handy including a spatula (both kinds), a whisk, a slotted spoon, a strainer, a cheese grater, and a peeler. They certainly make cooking easier. But if you are on a limited budget, the knife, bowl, and spoon are the top three things you will need.

Cuisine: Rice Cooker Rice and Beans

Rice and beans are one of those dishes that I can eat over and over again, especially when they are spicy. I thought about how to make this dish for people with limited access either to food or space. And then I thought rice cooker and convenience store! You can find a cheap one at the thrift store, and all the ingredients can be found at the barest of convenience stores. (Well, at least out here.) It is tasty, easy, and has a hint of spice. To add a dash of zest, sprinkle fresh lemon or lime juice over the top just before eating.

***
Ingredients:
1 can white kidney beans, drained
2 7 oz cans salsa casera (or 1 16oz bottle of Pace Picante Sauce, or some other salsa)
1 can diced tomatoes, drained
1 1/2 cups rice
1 1/2 cups water
1 small can jalapenos, seeded and diced depending on hotness
1 scant TBSP cajun seasoning


Directions:
Mix all ingredients in a rice cooker. Turn on. After it pops, let it sit for 10-15 minutes. Enjoy!

Cuisine: Barbara Kaio's Ahi Tuna Poke (My Way)

This dish was crafted by Barbara Tamayo Kaio as part of The S. Kitchen presents... The Kitchenless Cook. It is incredibly tasty filled with complex flavors. It starts out slightly sweet until you hit the hint of lime and lemon juice. Then, as you bite into the tuna you get a lovely salty flavor along with a suggestion of soy. Finally, the sesame hits your tongue and you melt away. It has to be tried to be believed.

***
Ingredients:
2 pounds fresh or sashimi-grade Ahi (yellowfin) tuna steaks, cut into small pieces
½ cup Yamasa brand (tastiest!) soy sauce (regular, not lite or flavored – use less if you need it ‘lite’)
1 squeezed lime
1 squeezed lemon
1 bunch chopped green onions (white part included)
3 Roma tomatoes diced
½ cup chopped white onion, shallot, garlic mix
2 tablespoons sesame oil
1 tablespoon (or less) Shichimi Togarashi or crushed red pepper
½ tablespoon (or more) furikake (toasted sesame seed and nori variety)
Alaea sea salt or plain medium coarse sea salt to taste
1 tablespoon roasted sesame seeds
1 tablespoon chopped freshly toasted macadamia nuts

Directions:
In a large bowl, combine tuna with everything and mix together with hands. Cover and refrigerate at least 2 hours before serving.

Eat as is or with romaine lettuce leaves or good quality tortilla chips or fried wonton skins

Thanks! from The Kitchenless Cook

  


Special thanks to Barbara Kaio and Margaret Schultz for their tasty dishes (recipes coming soon)! And to Lynn Johnson from OutLook Theater Project for sharing her story of the power of theater.

TODAY! The S. Kitchen presents...The Kitchenless Cook

The S. Kitchen presents...The Kitchenless Cook is TODAY at 5pm at Casa O'Wyman. Our guest of honor is OutLook Theater Project.

This time the theme is The Kitchenless Cook. That's right *all* dishes MUST be made using electric skillets, crockpots, toaster ovens, George Foreman grills, hot plates, raw food...anything that doesn't use and actual stove or oven.

Why? Well...good thing you asked. This month our guest organization will be OutLook Theater Project - a Bay Area LGBTQ Theater troupe which is producing an original theatrical production -- This Many People -- as part of the Queer Arts Festival in JUNE 2010. The play focuses on bridging the conversation between LGBTQ youth and elders through their stories and experiences. It is a powerful piece about love, identity, hope, and movement.

So how does that connect with The Kitchenless Cook? LGBTQ youth and elders are more likely to live in SRO's or on the street or in places and spaces that don't have kitchens. So this month the challenge is to create great tasting food that can be cooked without a kitchen!

The DETAILS:
For this S. Kitchen we are asking that guests bring:
* A dish to share;
* The recipe of the dish you brought (if possible);
* An electric cooking instrument/tool to donate (all electric appliances collected will be donated to LGBTQ youth or elder organizations to be given away to youth/elders in need).

Doors will OPEN at 5pm and will stay open until 7pm. OutLook Theater Project will give a short 10 minute pitch for their company and play at 7pm. Guests are invited to stay until 9 or 10pm.

FYI - this is NOT a fundraiser, so you will NOT be asked for money.