Cooking Matters finds a home

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Cooking Matters finds a home

New kitchen hosts healthy lifestyle classes for young families
White Bean Basil Chicken Chili

NOTE: To save money, purchase a whole chicken instead of pre-cut pieces.
Servings: 6
Preparation time: 20 minutes, plus 1 hour cooking time.
Total cost: less than $10
Ingredients:
1 pound boneless chicken pieces
1 medium onion
2 cloves garlic
3 tomatoes or 1 (14½ ounce) can crushed tomatoes
1 large lime
¼ cup fresh cilantro leaves
1 tablespoon chopped fresh basil
2 (15½ ounce) cans great northern beans, no salt added
2 tablespoons oil
4 cups low-sodium chicken broth
1½ teaspoons chili powder
1½ teaspoons ground cumin
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
2 teaspoons red pepper flakes (optional)
Method:
Remove any excess fat and skin from chicken pieces. Cut chicken into ½-inch cubes.
Rinse, peel and finely chop onion. Peel and mince garlic.
Rinse tomato. Remove core and seeds. Chop.
Rinse lime, cut in half. In a small bowl, squeeze juice from one half. Discard seeds.
Rinse and chop basil and cilantro.
In a colander, rinse and drain beans.
In a large pot over medium heat, heat oil. Add garlic and onion. Cook until onion is tender, about 5 minutes. If garlic or onion starts to brown, lower heat.
Add basil, broth, chicken, cilantro, lime juice, spices and tomato. Stir. Bring to a boil. Reduce heat and cover. Simmer for 1 hour, stirring occasionally.
Top with red pepper flakes, if desired.
Serve over a bed of cooked greens such as chard, kale or spinach, or serve over brown rice.
Nutrition information per 1½ cup serving: 300 calories; 80 calories from fat (27 percent of total calories); 9 g fat (1 g saturated; 0 g trans fats); 50 mg cholesterol; 29 g carbohydrate; 10 g fiber; 4 g sugar; 25 g protein; 290 mg sodium.
Recipe courtesy of Cooking Matters.

To help

A fundraiser to help offset the costs of the new Cooking Matters kitchen will be held at 5 p.m. June 17 on the back patio at Carver Brewing Co., 1022 Main Ave. Donations to Cooking Matters also can be made in person at Surya Health and Wellness, 1032 Main Ave.
Volunteer chefs and nutritionists always are needed for Cooking Matters cooking classes. Volunteers also are needed to lead grocery store tours to help families demystify the shopping experience and navigate the confusion that can happen in the grocery aisles. For more information or to volunteer, call Erin Jolley at 529-8085 or email ejolley@strength.org.
For information about Cooking Matters and upcoming events, visit www.facebook.com/CookingMattersSWColorado.
For information about Surya Health and Wellness, call Amita Nathwani at 382-8332, email info@suryawellbeing.com or visit www.suryawellbeing.com.

Cooking Matters finds a home

Chef Charles Childers of Nature’s Oasis leads a Cooking Matters class at Surya Health and Wellness, where a group of young mothers learned how to make a Chinese stir-fry with rice and vegetables. Marissa Kleinsmith, program coordinator for Cooking Matters Colorado, said the six-week class meets once a week for two hours.
Students taking part in the weekly Cooking Matters Colorado class at Surya Health and Wellness learn proper cutting technique and how to avoid cross-contamination.
Jessika Walker, front, and Myra Britton try the Chinese stir-fry they made at Surya Health and Wellness. “I love to cook already, and I learned new recipes, so it’s pretty exciting,” Walker said.
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