No matter who you are, or where you are on life’s journey, you are welcome here at University Congregational United Church of Christ. Young, old, sure of your path, or still searching — we invite you to join us in imagining love and justice – as Jesus did – and acting to change the world.

Right now, during the pandemic, we are still united as church. Our service is streamed on YouTube and Facebook. You will find the links just below this section on our home page. New services are offered weekly at 10 am on Sundays, and are available on line after that.

We strive to walk in the path of Jesus, and to offer an authentic welcome to everyone who walks through our door. If you are new to us, we would love to get to know you and answer your questions about our church, even though we cannot greet you in person. A member of our Welcome Committee, or a pastor, would be happy to correspond on email or talk with you on the phone. Click here to arrange for a “meeting.”

Our worship service starts at 10 am and includes hymns, prayers, scripture reading and a sermon. It usually lasts about an hour. Right now we are worshiping online and will adjust this message once we are able to meet together in our sanctuary once again.  More information here.

Children are an important part of our community, and are welcome for all or part or the service. 

UCUCC Parking Map

View for detailed Google Map.

Parking can be a challenge in the University District! Persistence, patience and an early start are keys to success.

UW has free parking on Sundays. Enter the main campus gate at NE 45th and 17th Ave NE and turn left past the toll booth. It's about a three-block walk to the church. The UW Meany Garage at 15th Ave. NE and NE 41st St. is a five-block walk.

The church also owns three parking lots - Lot A is across the street from the church on 16th Ave. E. Lot B is beneath Sortun Court, just north of the church on the east side of 16th Ave. E. (It closes at 2 p.m.) Lot C (for those with difficulty walking, young children and visitors) is at the corner of 15th NE and NE 45th St., next to the church.

If you need to be assured of a close parking spot, you can call the church office before noon on Friday to reserve one: 206-524-2322.

During this pandemic, we have discontinued our in-person lunches. We would love to meet with you via email or phone, however. Click here to arrange a meeting with a Welcome Committee Volunteer or pastor.

We can explore and explain a range of topics about our church, from history, to theology, to membership. Please contact us at the link above for more information.

We are an inter-generational church and strive to be family-friendly, with an active ministry for children and youth. All ages are welcome in worship. We also offer nursery and child-care, Younger children begin the service with us and usually leave after about 15 minutes. Older children have the option of leaving for a special sermon time. Junior high and high school youth meet at 9 am and then often sit together in worship. Give us a call at 206-524-2322 for more specifics.

Our programs for children and youth continue during this pandemic. Sign up at the bottom of the home page to receive our Children's Ministries and/or Youth Ministries newsletter.

Hearing Impaired: Our sanctuary has an induction loop system that uses the T-Coil mode of your hearing aids. You can get the necessary equipment just before entering the Sanctuary on the right or ask any usher.

Visually Impaired: We offer each Sunday's program in large print for easier readability.

Wheelchair Access: The front entry is wheelchair accessible as are the rest rooms. Please don't hesitate to ask for assistance.

Image by kai kalhh from Pixabay

Here are the recipes you’ve been waiting for!  Enjoy!

Moderator’s ‘More Voices at the Table Chili’ – from Margaret Stine

Chili Colorado
4 ancho, pasilla or other large dried red chilies (best if soft and pliable)
4 pounds beef chuck, brisket, or pork shoulder- trimmed and cut into ¾” cubes
¼ cup chili powder (more or less to taste)
2 medium onions, coarsely chopped
6 garlic cloves
1 – 2 tsp dried cumin
1 Tbl dried oregano
1 tsp ground coriander
1 tsp dried sage
2 tsp salt
1 cup beef stock, water, or beer – more as needed
2 fresh or canned fire roasted mild chilies, split and cut crosswise into ¼” strips
Optional additions or sides
2 cups diced and boiled red potatoes OR
2 cups cooked pinto or other beans OR
½ – 1 pound cooked pasta of choice
Optional garnishes
Fresh cilantro, Finely chopped onion, Sliced avocado, Shredded cheese, Hot sauce or salsa cruda

– Soak the dried chilies in boiling water to cover for 15-60 minutes.
– Preheat the oven to 350 F. Season the meat with salt and pepper, then place it in a large casserole or Dutch oven.
– Drain the chilies and remove the stems and seeds. Put the chilies in a food processor, along with the chili powder, onions, garlic, cumin, oregano, coriander, sage, and salt. Pulse to chop, then process to a thick paste. If the mixture gets too thick, add a little of the stock, wa-ter, or beer. Add the remaining liquid and process to blend. Add the mixture to the meat and mix well. (At this point, you can marinate the meat for a few hours or overnight – or continue with the recipe.)
– Cover the casserole with foil and then the lid to form a tight seal. Bake in the middle of the oven for 1 ½ – 2 hours. Carefully peel back the foil to check to see if the meat is fork tender; if not, continue to cook until done. Add more liquid to the sauce as the meat cooks if it seems too thick.
– Now that the meat is prepared, give it your own voice. Serve it as is with your favorite sides (it also makes a great taco or burrito filling). Or, add the cooked potatoes or beans and continue baking for 5-10 minutes until everything is heated through. Try serving it over pasta. Spaghetti is traditional somewhere, but bow ties or egg noodles also work very well. (Or even better) Top your chili dish with a garnish or several and enjoy!

Videographer’s Famous Uncle Chuck’s White Chili – Trent Siegel

1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion, chopped
1 clove garlic, chopped fine
1/2 cup red bell pepper chopped fine
1 tbsp vegetable oil
2 (15 1/2 oz) cans Cannellini beans, rinsed and drained
1 (14 1/2 oz) can chicken broth
1-2 (4.5 oz) cans chopped green chilies
1 tsp salt
1 tsp ground cumin
1/2 tsp pepper
1 tsp Green Tabasco sauce
1/4 tsp cayenne pepper
1 cup (8 oz) sour cream
1/2 cup whipping cream (or 1/2 & 1/2)

In a large saucepan, saute chicken, onion, garlic in oil, until chicken is no longer pink.
Add beans, broth, chilies, red pepper and seasonings. Bring to boil. Reduce to simmer, un-covered, for 30 min. Remove from heat. Stir in sour cream and whipping cream.
Serve immediately.
Serves 7.
(Recipe from Uncle Chuck Bleakney – Trent notes Uncle Chuck lived in Delaware and won his church’s chili contest.)

Preachin’ Chili… or Chili that Feeds a Whole Flock – Pastor Amy

2 T Olive oil
2 medium onions
3 c dried kidney beans
32 oz Beef broth (chicken or vegetable stock okay too, of course)
1T chopped garlic (about 4 cloves)
~ 4 c chopped roma tomatoes
~ 34 oz tomato sauce
1 c med chili powder
1-1.5 lb beef stew meat
1-3 cups water
Salt and Pepper

Instant Pot Directions:
Rough chop the onions and saute until soft, salt mixture to taste (maybe 2 t?)
Rough chop Roma tomatoes and add to saute mix
Rinse 3 cups of dried kidney beans and add to saute mix, immediately after adding beef broth and tomato sauce
Add chopped garlic, chili powder and stew meat and stir
Add 1-3 cups water as desired (at least 1 cup)
Salt and pepper to taste (maybe another 2 t salt, 2 t fresh cracked pepper?)
Seal per your pressure cooker directions and pressure cook for 1 hour
Release the steam, uncover, stir and taste for thickness and salt. If it’s too thick or too salty, add water. If it’s too thin and needs salt, add salt and cook off some of the water and let stand for 10-15 minutes to see if it thickens up a bit.

Stove top directions: See above but once everything has been added, cook on lowest setting, stirring frequently.

Slow cooker directions:  Saute in separate pan, combine all ingredients once onions are soft… or just combine everything at once and slow cook for about 10 hours. Stir occasionally, it should be fine.

Save the Earth! Vegetarian Chili – by Gena Hamshaw
From SEM Sacred Earth Matters

2 tsp olive oil
1 large white or yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 1/2 tbsp chipotle en adobo (about 1 pepper with juices)
2 tsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp smoked paprika
1/2 tsp cinnamon
3/4 tsp salt, or to taste
pinch cayenne pepper, to taste
3 cups low sodium vegetable broth or water
3 cups cooked black beans (or 2 cans drained and rinsed)
1- 1 1/4 pounds peeled cubed butternut squash (about 1 small squash)
1 14 or 15 ounce can fire-roasted diced tomatoes (don’t drain)
1 cup dry quinoa, rinsed under running water in fine sieve for about a minute
Optional toppings: tofu sour cream (below), chopped green or red onions, chopped parsley, chopped cilantro, avocado slices, guacamole, hot sauce.
For Tofu sour cream, place all ingredients in blender and blend til smooth
8 oz silken tofu
2 tsp olive oil
2 tbsp lime juice
2 tsp rice vinegar or white wine vinegar
3/4 tsp salt

Instructions:
Heat the olive oil in large sauté pan over medium heat. Add onions and celery and pinch of salt, to get the onions sweating. Saute’ for about 5 minutes, until onions are soft and clear. Add the garlic and cook for about 1 minute, stirring frequently. Add 1/4 cup water, the tomato paste, the chipotle en adobo, the chili powder, cumin, coriander, smoked paprika, cinnamon, salt and cayenne. Allow it to cook one more minute stirring to incorporate all of the ingredients. Add the broth, black beans, squash, diced toma-toes and their juices, and quinoa to your slow cooker. Add cooked onion, garlic, spice mixture. Stir everything to combine well. Cook on low heat for 6 hours. Before serv-ing, give the chili a good stir and add more vegetable broth if you’d like it to be less thick. Taste, adjust seasonings. and serve with toppings of choice.
Note: to prepare on stovetop, use large soup pot instead of sauce pan as your cooking vessel for onions, garlic. Add broth, beans, squash, tomatoes, juices and quinoa to pot. Bring to boil, reduce to simmer, and simmer for 35 – 40 minutes or until quinoa has cooked and all the squash is very tender. Add extra broth or water if desired.

Jalapeno Cheddar Cornbread – Ina Garten

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tbsp baking powder
2 tsp kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tbsp seeded and minced fresh jalapeño peppers

Combine the dry ingredients, flour, cornmeal, sugar, salt, baking powder in large bowl.
In separate bowl, combine milk, eggs, butter.
Stir wet ingredients into the dry until most of lumps dissolved. Don’t overmix!
Add 2 cups grated cheese, scallions and jalapeño and let sit at room temp 20 min.
Preheat oven to 350 degrees F. Grease a 9 x 13 baking pan. Pour batter into pre-pared pan, smooth the top and sprinkle remaining grated cheese and extra chopped scallions.
Bake 30-35 min, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temp.

Pastor Amy’s Bread Pudding

Preheat oven to 400 degrees and lower to 350 degrees when done toasting bread
Bread
Oil (canola or olive is fine)
5 large eggs
2 c white sugar
2 c milk
Vanilla, cinnamon, ginger, allspice, cloves see below for amounts
3-4 large peaches or apples
1 stick of butter (used in halves)
~ ½ c brown sugar
Maybe a teaspoon or so of flour if you need it
Directions:
Not surprisingly, finding the right bread and preparing it well makes all the difference in your bread pudding.
I’ve found that Safeway’s “Whole Wheat French Bread” works quite well (and you can pretend you’re being healthier because of the whole wheat thing…but don’t get carried away). But really, any light, airy bread will do. I’ve found it’s not worth making my own bread. The fluffy “Italian” or “French” breads with the chewy crust work best. They’re cheap and usually easy to find in the bakery section of any grocery store.

  1. Tear (do NOT cut/cube) your bread into medium size hunks. As if you were tearing a piece off at a picnic, several bites per piece and when possible have each piece have some crust edge. Do not make a science of this. Uneven pieces are helpful here.
  2. Toss with olive oil (or canola, I’m not sure it matters much) and toast in oven at about 400…not too hot and watch so it doesn’t burn. Pull it out and toss so it browns on both sides and all pieces are dried out. Set aside to cool.
    Beat 5 large eggs quite well and add 2 cups of white sugar, continue to mix (let it get a little lighter yellow) and slowly (but not lethargically) add 2 cups of milk.
  3. While eggs, sugar and milk are being beaten add vanilla, cinnamon, ginger, allspice and cloves…I’m guessing I added about 2 teaspoons vanilla, ½ teaspoon cinnamon, ¼ t ginger, ½ t allspice and ¼ t cloves…but I really don’t know. Just be careful with the ginger and the cloves as they can quickly take over.
  4. Slice 3-4 fresh peaches (this recipe works well with apples too)…again, I really don’t know. Just add enough so it looks pretty with the bread and it looks like you’ll be able to easily get a bite of peach with your bread. It does help to trim out the dark red “hairy” texture that likes to cling to the pit. Toss peaches with your toasted bread in a bowl.
  5. Pour your egg mixture over the bread and peaches, gently turn the mixture until all the bread has gotten some liquid. Let it sit for a few minutes and repeat until the liquid is well distributed into the bread. Do not worry about making sure all the bread is sopping with liquid, nor if any of the bread seems particularly soaked.
  6. While the bread is soaking, melt ½ a stick of butter in a large (preferably dark) cake/casserole pan. The larger the better. I like to make mine in a 17×12 inch pan. And yes, I usually use the same pan I used to toast the bread and no, I don’t wash it in between. Just dump the butter in, stick it in the oven and let it melt.
  7. Take the other ½ a stick and put a goodly amount (1/2 cup+?) of brown sugar in a bowl and cream/mix until it’s crumbly. If it is too warm and starts to melt for any reason, toss a bit of flour in it (teaspoon? Not much) so it crumbles
    I’m usually alternating all these last steps, checking on how the bread is soaking, check-ing that I’m not burning my butter and creaming the sugar topping until all three are done at about the same time.
  8. Take the pan out of the oven and slowly tilt so that the sides of the pan are all coated with butter. Don’t worry about the leftover butter…it will go great with the bread. 🙂
  9. Dump in the soaked bread, distribute it evenly in the pan. It will NOT make a uniform texture. It will NOT be uniformly soggy. Lots of the edges of the bread and peaches will stick up in funny ways. This is a good thing. Distribute the butter/sugar topping as evenly as you can.
  10. Bake in the oven at 350 until no liquid is runny…unless it’s running with butter. That’s ok. But any eggy sections should be set up. This will take about 40 minutes but set the timer for 30 and check in 5 minute intervals after that.

I’ve known lots of folks to be completely satisfied eating this as is, warm out of the oven or reheated or straight out of the refrigerator. But if you want to get fancy and even more delicious, you can serve it with a scoop of ice cream and any number of various sauces. Some variant of caramel sauce is common (butter, brown sugar, vanilla, may-be a beaten egg or some heavy cream…brandy, bourbon or whiskey are also a com-mon additions to this) or take frozen berries (I like to do this with cherries), cook them up with sugar, squeeze a lemon/lime or orange in there, add some spices and just re-duce until it’s the texture you like (keep in mind that it will set up when it cools)…or there’s always the “Cream Anglaise”…it’s more work but it’s waaay better than ice cream and I’ve known folks to eat it plain if I make too much. Or, if you’re trying to keep yourself from completely overdosing on the sugar, it’s quite good served warm with an 1/8 – 1/4 cup of heavy cream to cool it…or heck, just serve it with whipped cream. The possibilities are endless.
If you’re really into nuts you can add those too but I’d *highly* recommend toasting them before doing *anything* with them. Otherwise they’re going to absorb all kinds of moisture and just get all chewy and stuck in your teeth. My guess is it’d be pretty good with some toasted almonds added on top of the sauce at the end. Have fun and eat well!