April 2014 Volunteer Appreciation Event

Last week, Whole Foods Market hosted an event for our lovely Cooking Matters Seattle volunteers! It was the sunniest and warmest day of the year, so thank you to all the volunteers who came out, played games, and ate with us.

Thank you Cooking Matters Volunteers!

Our program relies on the generosity of volunteers to keep the classes running smoothly. These kind individuals donate their time and energy for anything from laundry to teaching nutrition lessons. Thank you for your help, patience, and openness to grow with the program.

Thank you Whole Foods Market for organizing this meaningful event.

Delicious Mango, Blueberry, and Cashew Cream Parfaits by Chef Anne

The following are some healthy and simple recipes we can all add to our books, courtesy of Chef Anne at Whole Foods:

Quinoa Salad with Chicken, Apples, Hazelnuts, and Spinach

Makes 4 servings

1 teaspoon olive or canola oil

Salt and pepper

1 pound boneless, skinless chicken breasts

2 cups low-sodium vegetable stock or water

1 cup dried quinoa

1 cup unsweetened applesauce

Juice of 2 lemons

2 teaspoons Dijon mustard

4 tablespoons chopped chives

3 ounces fresh spinach leaves

2 large apples (such as Gala, Fuji, or Pink Lady), cored and chopped into bite-size pieces

¼ cup finely chopped toasted hazelnuts

Start by cooking the chicken. Pour 1 teaspoon oil into a large nonstick skillet and heat over medium heat. Season chicken lightly on both sides with salt and pepper. Place chicken in skillet and cook until lightly browned, about 2 minutes. Flip chicken, cover skillet with a tight-fitting lid, and reduce heat to low. Cook chicken for 10 minutes without lifting the lid. After 10 minutes, turn heat off and let covered skillet sit undisturbed for another 10 minutes. Remove lid and let chicken cool slightly.

While chicken cooks, make the quinoa. In a medium saucepan, heat the vegetable stock on high until it boils. Add the quinoa and stir well. Bring the quinoa to a boil, then reduce heat to low and cover the saucepan. Cook until quinoa is tender and all the liquid has been absorbed, about 15 minutes.

While the quinoa cooks, make the lemon dressing. In a large serving bowl, whisk together the applesauce, lemon juice, Dijon mustard, chopped chives, pepper, and salt. Add the spinach leaves and apple pieces to the bowl, and toss with the dressing. When quinoa is tender but still hot, pour it over the spinach and apples, and toss several times to wilt the spinach. Cut the chicken into bite-size pieces and stir into quinoa mixture. Sprinkle the salad with hazelnuts and serve warm.

Yummy dips by Chef Anne

Roasted Red Pepper-Walnut Spread

Makes 1-1/2 cups

1 (8 ounce) jar roasted piquillo peppers, rinsed and drained

½ cup chopped walnuts, toasted

¼ cup whole-wheat panko breadcrumbs, toasted

2 teaspoons date paste

4 garlic cloves, peeled

Juice of 1 lemon

1 teaspoon smoked paprika

½ teaspoon ground cumin

½ teaspoon dried red pepper flakes

½ teaspoon freshly ground black pepper

Place all ingredients in a blender or food processor, and process into a smooth paste. Cover and refrigerate for up to 4 days.

Spanish-Style White Bean Dip with Smoked Paprika and Parsley

Makes 1-1/4 cups

1 (15-ounce can) cannellini beans, drained

1-1/2 tablespoons fresh orange juice

1 large garlic clove, peeled

1 teaspoon smoked paprika

¼ teaspoon dried red pepper flakes

2 tablespoons chopped parsley

1 teaspoon grated orange peel

Place all ingredients except the parsley and orange zest in a blender or food processor, and process
into a smooth paste. Stir in parsley by hand, and top dip with orange zest. Cover and refrigerate for up to 4 days.