Comm. Kitchen

Great Grains

 

GREAT GRAINS:

Thousands of years ago, our hunter-gather 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 discover they feel better by omitting gluten-containing foods, alternative grains are regaining in popularity.

 

LILLIAN HOOKE’s BUCKWHEAT PANCAKES

Iris Hooke, 491 Mill Lane, Monterey, VA  24465

INGREDIENTS:

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½ c buckwheat flour

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1/3 c all-purpose flour

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1/4 t salt

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2/3 c milk

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1/3 c hot water, approximately

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1 t 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.

 

QUINOA TABBOULEH

Sheila Garris, Parksley (mail to PO Box 254, Nelsonia, VA 23414)

INGREDIENTS:

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1½ c uncooked quinoa

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1 c fresh mint leaves, packed

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1 c fresh parsley, packed

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¼ c lemon juice

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¼ c extra virgin olive oil

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Salt and pepper to taste

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14-oz. can chickpeas, drained

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2 tomatoes, seeded and chopped

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4 oz. feta cheese cut in ¼” cubes

DIRECTIONS: Rinse and cook quinoa as directed in 3 cups salted water or chicken broth, covered pot towards end of cooking. Spread on a large platter to speed cooling. In a food processor, pulse next four ingredients, seasoning to taste. Pour over quinoa, chickpeas, tomatoes and feta. Toss to combine; chill before serving.

 

BLUEBERRY & WHEAT BERRY SALAD

Patricia Harbin, 198 Locust Drive, Louisa, VA 23093

INGREDIENTS:

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1 c wheat berries

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1 t salt

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4 c fresh kale, coarsely chopped

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2 c fresh blueberries

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1 c chopped walnuts

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1 c crumbled feta cheese

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½ cup vinaigrette dressing.

DIRECTIONS: Bring wheat berries, salt and 4 cups water to boil in a small saucepan. Cover and reduce heat to low, simmering for 45 minutes until all liquid is absorbed. Rinse with cold water to cool, then mix with kale and half the dressing. Let sit for 30 minutes, then mix in blueberries, nuts, feta and remaining dressing before serving.

 

CABBAGE SOUP WITH BUCKWHEAT DUMPLINGS

Patricia Townsend, 15918 Smithey Dr, Haymarket, VA 20169

INGREDIENTS:

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6 slices bacon or 7 oz. fatty ham steak

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1 medium onion, chopped fine

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1 granny smith apple, peeled and grated

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2 T stone-ground (grainy) mustard

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1 T caraway seeds (optional)

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Salt and pepper to taste

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1 Savoy cabbage, cored and sliced thin

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4 c chicken broth

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3 c water

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1 c buckwheat flour

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2 t baking powder

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½ t salt

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1 egg

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1/3 c milk

DIRECTIONS:

Fry the bacon or ham until crisp. Remove meat from drippings and saute 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.

 

QUINOA SALAD

Meg Orsini, 13388 Marie Dr, Manassas, VA 20112

INGREDIENTS:

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1 c dry quinoa (makes 3 c cooked)

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14-oz. can black beans

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1 large mango

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1 red bell pepper, diced

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½ c green onion, sliced

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2 T chopped cilantro

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2 T olive oil

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2 T lime juice

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2 T red wine vinegar

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Salt & pepper

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.

Amanda Cunningham Photo

 

 

 

 

 

 

 

 

 

 

 

 

AUTUMN BARLEY CASSEROLE

Lisa Freeman, 101 Foxhunter Lane, Bracey, VA

INGREDIENTS:

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2 small butternut squash

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1 T olive oil

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½ c minced onion

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1 bell pepper

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1 peeled, sliced carrot

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1 t dried sage

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½ t each salt and pepper

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2 c chicken broth

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¾ c quick-cooking barley

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2 c diced leftover turkey

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½ c grated cheese

DIRECTIONS: Halve, seed and boil chunks of the squash until tender, then drain, peel and chop. Heat oil in a nonstick skillet, saute 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.

SEND US YOUR RECIPES!

We need recipes for these upcoming topics: recipes using different grains (quinoa, buckwheat, barley and millet) and recipes using root vegetables (turnips, parsnips and rutabaga). 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.

 

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