Cooperative Living October 2017 - 38

CommonwealthKitchen
Cooking in
October
with:
Great Grains
Thousands of years ago, our hunter-gatherer ancestors were faced with a dwindling supply of fresh game, combined with
population growth, that triggered mankind's evolution into farmers who systematically cultivated grain crops. Wheat eventually
became the most widely grown grain, but as many people discover that they feel better by omitting gluten-containing foods,
alternative grains are regaining in popularity.
FROM OUR READERS:
Quinoa Salad
Meg Orsini, Manassas, Virginia
Ingredients:
1 cup dry quinoa (3 cups cooked)
14-oz. can black beans
1 large mango
1 red bell pepper, diced
½ cup green onion, sliced
2 tablespoons chopped cilantro
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons red wine vinegar
Salt and pepper
FROM OUR READERS:
Autumn Barley Casserole
Lisa Freeman, Bracey, Virginia
Ingredients:
2 small butternut squash
1 tablespoon olive oil
½ cup minced onion
1 bell pepper
1 peeled, sliced carrot
1 tablespoon dried sage
½ teaspoon each salt and pepper
2 cups chicken broth
¾ cup quick-cooking barley
2 cups diced leftover turkey
½ cup grated cheese
Directions: Halve, seed and boil chunks of the squash until tender, then drain, peel and chop.
Heat oil in a nonstick skillet, sauté onion, pepper and carrot, then add cooked squash and
seasonings. Add broth and barley and bring to a boil. Reduce heat, cover and simmer 10 minutes
until liquid is absorbed. Mix in turkey, transfer to a greased baking dish and top with cheese.
Bake at 350 degrees for 30 minutes.
FROM OUR READERS:
Cabbage Soup with Buckwheat Dumplings
Patricia Townsend, Haymarket, Virginia
Ingredients:
6 slices bacon or 7 oz. fatty ham steak
1 medium onion, chopped fine
1 Granny Smith apple, peeled and grated
2 tablespoons stone-ground (grainy) mustard
1 tablespoon caraway seeds (optional)
Salt and pepper to taste
1 savoy cabbage, cored and sliced thin
4 cups chicken broth
3 cups water
1 cup buckwheat flour
2 teaspoons baking powder
½ teaspoon salt
1 egg
1
⁄3
cup milk
Directions: Fry the bacon or ham until crisp. Remove meat from drippings and sauté the onion
and grated apple. Mix in mustard, seasonings and cabbage, cooking until cabbage wilts. Add
broth and water and bring to a simmer. For dumplings, mix buckwheat flour with remaining four
ingredients, then drop heaping spoonfuls into the pot. Cover to steam the dumplings until fluffy,
about 10 minutes.
36 | Cooperative Living | October 2017
Directions: Drain and rinse beans. Peel and
slice mango, then combine gently with
quinoa, beans, pepper, onion and cilantro
and season to taste. Whisk olive oil, lime
juice and red wine vinegar, pour over salad
and refrigerate overnight.
FROM OUR READERS:
Lillian Hooke's
Buckwheat Pancakes
Iris Hooke, Monterey, Virginia
Ingredients:
⁄3
⁄3
1⁄3
cup milk
½ cup buckwheat flour
1
cup all-purpose flour
¼ teaspoon salt
2
cup hot water, approximately
1 teaspoon baking soda
Directions: The night before, mix both
flours, salt and milk, then refrigerate at least
8 hours. Just before cooking, add baking
soda and enough hot water to thin the batter
to your desired consistency. Cook each
pancake in butter or oil on a hot griddle and
top with maple syrup.
Send us your recipes!
We need recipes featuring: Onions
Please email submissions to commonwealthkitchen@
co-opliving.com or mail them to Commonwealth
Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen
Allen, VA 23058-2340. All published submissions will
receive a $20 Walmart gift card.
www.co-opliving.com
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Cooperative Living October 2017

Table of Contents for the Digital Edition of Cooperative Living October 2017