Community Kitchens Northwest

The vibrant colors of this edible confetti make a beautiful side dish.  Cutting the collards and cabbage ahead of time and storing in a ziploc bag makes it possible to cook this up in less than 5 minutes.

Serves 4-6

Ingredients
1 tablespoon oil
1 bunch collard greens, chiffonade (cut into thin ribbons)
1/4 head of purple cabbage, cut into thin strips
1 tablespoon garlic, minced
1/2 teaspoon salt
dash pepper

Instructions
• Pour oil into pan on medium high heat.
• Place garlic in the pan and stir for about 1 minute.
• Add the collard greens and purple cabbage and stir another few minutes.  Be careful not to overcook.
• When the collards become a bright green color, turn off the heat and add salt and pepper to taste.
• Serve and enjoy.

Ingredients
1 cup Semolina Flour
1 cup Whole wheat pastry flour
2 eggs
1/2 teaspoon salt
3-5 Tablespoons water
2 Tablespoon oil

Instructions

• Combine dry ingredients together.
• In a measuring cup, add the eggs, water, and oil and mix.
• Make a well in the center and add wet ingredients.
• Mix all the ingredients together until it forms a ball.
• Knead for about 5-8 minutes until it becomes smooth and elastic.
• Cover in plastic wrap and let it rest for 30 minutes.
• Cut into portions and roll out with rolling pin or in a pasta maker on lowest setting.
• Fold dough over and roll several times to work the gluten.
• When it is a smooth texture and works easily, begin to roll it at one higher setting
• Roll to desired thickness
• Roll dough through the noodle cutting attachment into desired size or fold dough over and cut with a knife to desired size
• Coat with flour to keep from sticking
• Bring water to a boil in a pot
• Place noodles in water for 3-4 minutes
• Drain and serve immediately

Drying directions
• Dry for 24 hours by hanging over pasta or clothes rack
• Package in airtight container and store in pantry or freezer.

Gone are the days when the only choice for cooking vegetables was a can of soggy, salt-laden peas from the local grocery. Although frozen vegetables are a better alternative, it’s time to rethink how best to cook fresh vegetables. Now easier than ever to find all types of fresh vegetables throughout the year, flavor, nutrients, and enjoyment need not be compromised for the unappreciated broccoli, cauliflower, beet, asparagus, or any from the vast array of choices found in the produce section.

Read more at Suite101: How to Roast Vegetables and Eat More Veggies!: Roasted Vegetables for Picky Eaters http://healthycooking.suite101.com/article.cfm/eat-more-veggies#ixzz0ghI15i48

Quinoa is a grain-like crop that is grown primarily for its seeds. It originated in the Andean region of South America where it has been a staple food source for over 6,000 years. Only recently did quinoa make its name in North America as a healthy and easy to prepare alternative to other grains, such as rice and wheat. Quinoa contains a high level of protein (12-18%) and is therefore a fantastic food source for vegans and vegetarians. Unlike its grain counterparts which are low in lysine, quinoa contains all essential amino acids that the human body requires. It is a good source of dietary fiber and phosphorus and contains high levels of magnesium and iron. Quinoa is also gluten-free making it easy to digest and a good alternative for those with gluten allergies and intolerances.

Read more at Suite101: How to Cook Quinoa: Quinoa Cooking Tips and Recipes http://healthycooking.suite101.com/article.cfm/how-to-cook-quinoa#ixzz0ghGrZEqL

Did you know that only about one quarter of adults in the U.S. eat three or more servings of vegetables a day? That’s according to a recent Centers for Disease Control (CDC) report. This is far short of the national objective that at least half of Americans reach this benchmark by 2010. However, it’s not just eating more that matters: fried potatoes (like French fries and chips) are the biggest single source of those vegetables. How frightening is that? Fewer than 15 percent of adults meet recommended targets for dark green and orange vegetables according to the CDC researchers. To obtain the nutritional benefits that can come with eating more vegetables we need to expand the variety of our choices. So don’t think that you can accomplish the goal by eating another helping of fries or more chips! Get some color in your diet – go green…and orange.

Read more at Suite101: Choose Food by Color for Healthy Eating: Does the Color of What we Eat Really Matter? http://healthycooking.suite101.com/article.cfm/color-your-food-healthy#ixzz0ghHBTNV7