Budget friendly recipes: Peanut sesame noodles

Ingredients:

• 1 pound Field Day spaghetti
• 2 carrots, cut into matchsticks
• ½ red bell pepper, cut in strips
• 4 cups thinly-sliced purple cabbage
• ¼ cup Field Day smooth peanut butter
• 2 teaspoons soy sauce
• 1 tablespoon lime juice
• ¼ cup Field Day coconut milk
• ¼ cup water
• 1 pinch red pepper flakes
• 1 teaspoon toasted sesame oil

Preparation
In a large pot, bring water to a boil. Break noodles in halves or thirds and drop into water. Cook for 6 to 7 minutes and test for doneness. When done, drain immediately and rinse with very cold water. Set aside.

Put about an inch of water in a large pot with a lid, and place a steamer basket inside. Bring water to a boil and add carrots to the steamer basket. Cover the pot and steam for 3 minutes, then add bell pepper and steam for another minute. Add cabbage and steam for 2 more minutes.

Blend all remaining ingredients together in a food processor, or use a fork to mix thoroughly in a bowl. Pour noodles and veggies into the pasta cooking pot, add sauce and mix well. Add more soy sauce or lime juice to taste. Serve chilled or at room temperature.

Serves 4. Prep time: 25 minutes active; 35 minutes total.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

News Roundup: September 9, 2016

Ice Cave brings its cool desserts to Baltimore Ave.

People of West Philadelphia, you no longer have to travel to Chinatown for Taiwanese shaved ice treats. Ice Cave has opened at 4507 Baltimore Ave next to Atiya Ola’s and The Nesting House. Read more.

Before you crowdfund your craft brewery startup, consider this model instead

Here’s an admission that’s going to offend some of you: financial crowd-sourcing campaigns for business ventures – a la Kickstarter and Crowdbrewed– piss me off. Sure, I support your ambition to open a craft brewery (provided you’re going to make quality beer). But since when is it my responsibility to fund it? I’d like to buy an Audi A5 convertible but you don’t see me groveling, do you? 

Hope abounds as Philly schools begin new year out of crisis mode

At Paul Robeson High School in West Philadelphia, the first day of school didn’t come with talk of budgets or contracts or politics.

It did come with hugs, free donuts, and a house DJ. As students streamed through the entrance at 42nd and Ludlow Streets and into the thumping auditorium, Principal Richard Gordon IV greeted each like an old friend. Read more.

What we're really saying when we talk about social change

If it feels like social fabric of the United States is being pried apart thread by thread by a volatile political and racial climate teetering on the edge of disaster, that’s because it is.

The national conversation on race has rippled through mainstream culture in recent months, touching every public-facing industry from Hollywood to professional sports and beyond. Mantras like “social change” and “social justice” are permanent fixtures on the minds, lips and social media feeds of socially-concerned Americans. Read more.

Grow your own sprouts

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Quick Vegetable Bibimbap

Whet your appetite for bibimbap with this quick vegetarian version of the signature Korean dish.

Ingredients

• 1 cup uncooked medium-grain brown rice
• 1 teaspoon sesame oil
• 1 teaspoon vegetable oil
• 1 cup carrots, cut into matchsticks
• 2 cloves garlic, minced
• 1 cup zucchini, cut into matchsticks
• 1/4 pound button mushrooms, thickly sliced
• 6 ounces fresh spinach
• 4 green onions, sliced
• 1/2 pound baked or fried tofu, cut into 1- to 2-inch squares
• 1 cup cucumber, cut into matchsticks
• 2 ounces mung bean sprouts
• Pinch of salt
• Pinch of ground black pepper
• 6 large eggs

Sauce

• 1/4 cup Gochujang (Korean chili paste)
• 2 teaspoons tamari
• 1 tablespoon water
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame seeds

Preparation

1. Start cooking the rice according to package directions. In a small bowl, mix together all sauce ingredients.
2. In a wok or large skillet, heat the sesame and vegetable oil over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the garlic, zucchini, and mushrooms and stir-fry for another 2-3 minutes. Add the spinach, and stir-fry just until the spinach is wilted and tender, about a minute. Remove from heat and toss the vegetables with the tofu, cucumber, bean sprouts, and a pinch each of salt and pepper. Set aside vegetables, and fry 6 eggs over easy.
3. To serve the bibimbap, place a scoop of rice in each bowl, top with some stir-fried vegetables, place a cooked egg on top and garnish with sliced green onions. Serve the sauce on the side for drizzling.

Serving Suggestions

Serve with a side of kimchee.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Cucumber & melon chutney

This chutney makes a fantastic seasonal bruschetta. It’s also a terrific topping for curried fish filets and fish tacos.

Ingredients

• 1 1/2 cups seeded and diced honeydew melon
• 1 1/2 cups seeded and diced cucumber
• 2 tablespoons minced red onion
• 1 small jalapeño pepper, seeded and minced
• 2 tablespoons minced cilantro
• 2 tablespoons minced fresh mint
• 1 teaspoon curry powder (optional)
• Juice of 1 lime
• Salt to taste

Preparation
In a large bowl, stir together all of the ingredients, tasting for salt. Refrigerate for at least one hour prior to serving.

Serving Suggestion
This chutney makes a fantastic seasonal bruschetta, spread on crusty baguette slices sprinkled with salty feta cheese and extra mint. Or add a spoonful or two to curried fish filets or fish tacos for a fresh summer flavor.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Get the Grill Started

Keep the grill hot and celebrate the end of summer! Start your grill about 30 minutes before you begin cooking. It’s a good idea to have a hot side for grilling meat and a cooler side for grilling fish, seafood and vegetables. If you don’t have a gas grill, consider using chunk charwood, which is preferred by chefs because it burns clean and hot, sealing in the flavor and moisture of grilled foods. Since charwood is produced with nonlumber wood fired in kilns, it is also the best environmental choice.

Aside from traditional grill items like beef, chicken and sausages you can add that char-grilled flavor to items such as:

Corn Soak the corn in cold water for 30 minutes, peel back the husk, remove the silk, return the husk; then grill for 15–20 minutes, turning frequently.

Mushrooms Wash fresh mushrooms quickly under running water; then pat dry. Skewer or place in a grill basket. Brush with oil and grill for 5–7 minutes. Whole portabello mushrooms take 10–20 minutes, depending on their size.

Onions Slice thickly and brush with oil. Cook onions directly on the grid at medium-high heat until they start to turn brown. You can also roast an onion by cutting it in half, wrapping it in foil with a little butter, and cooking it for about 30–45 minutes at medium heat.

Peppers Grill whole peppers at high heat until skin is charred black, about 15–20 minutes. Cool in a paper bag for 15 minutes to loosen blackened skin. Peel and remove seeds.

Potatoes Wrap baking potatoes in foil. Cook at medium heat for 25–30 minutes or until tender.

Shellfish You can cook shellfish on the grill. If they are large, such as prawns or crab you can grill them directly on the grid. Smaller shellfish, such as mussels, clams, oysters, scallops or shrimp can be skewered or cooked in a basket. Shrimp take about 8–12 minutes depending on their size.

Steak Choose steaks that are no thicker than 1 1/2 inches, and which have some visible fat marbling for tenderness. To keep the juices intact, use tongs rather than a fork to turn your meat. At the hottest setting, sear for 1–2 minutes per side. Then move to a medium heat and cook for about 4 minutes per side for rare (it will feel fleshy to touch), 6 minutes per side for well-done steak (it will feel firm).

Spare ribs Spare ribs are the most popular type of grilling pork ribs. Avoid using a direct heat source. Indirect cooking at a low temperature for several hours will produce very tender ribs. Season with a dry rub before you grill and add barbecue sauce at the end of grilling. Use a drip pan with water or other liquids, such as broth or juice, to keep ribs moist.

Fish Firm fish, such as tuna, salmon or halibut can be cooked directly on the grill if handled carefully. A hinged wire grill basket is best for cooking whole fish or tender fillets. Grill fillets at medium to medium-low heat. Fish can cook quickly so turn only once to keep from crumbling.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

News roundup: August 26, 2016

The city needs YOU to join the Millennial Advisory Committee

Millennials are as mission-minded as they are hard to reach. But in a city that’s experienced more growth in its millennial population in the past 10 years than any other, it’s essential that their opinions are considered.

The Office of Public Engagement is tapping into that thought bank with its Millennial Advisory Committee (MAC), an in-development cohort of Philadelphia residents ages 23 to 34 who will advise policymakers on issues important to them and their peers. Read more.

“We need to stop the demolition derby”: Residents hear from preservation experts on how to save buildings

A panel of city preservation experts offered a standing-room-only crowd some strategies last night on helping to preserve historic neighborhood buildings as waves of development continue to roll across the city. Several groups have been fighting to save historically important buildings from demolition proposed by developers looking to build housing for the young professionals and students who are largely responsible for the recent upswing in the city’s population. Read more.

How the Free Library’s social justice librarians are supporting #BlackLivesMatter

Want to support the #BlackLivesMatter movement and don’t exactly know how? The Free Library‘s got your back.

Following the shootings of Alton Sterling and Philando Castile earlier this month, FLP curator Chris Brown said librarians began wondering what they could do to show support for the Black community. Read more.

Listen to Esteban Kelly talk solidarity on the “Team Human” podcast

Playing for Team Human is Esteban Kelly. Kelly is an exemplary leader in the movement for promoting solidarity and workplace democracy. While working with the Mariposa Food Co-op, Kelly founded the Food Justice and Anti Racism working group. He was also appointed by the Mayor of Philadelphia to the Philadelphia Food Policy Advisory Council. Currently, Esteban Kelly serves as Co-Executive director of the US Federation of Worker Cooperatives as well as a director of AORTA, the Anti- Oppression Resource and Training Alliance. Kelly is also a co-founder and current board member of the Philadelphia Area Cooperative Alliance (PACA). Listen here.

Watch this: easy chicken stock

Making your own stock can seem daunting, but the extra flavor and cost savings of this easy stock make it so worthwhile.

Ingredients

• 1 whole chicken carcass
• 1 medium yellow onion
• 3 small carrots
• 2 celery stalks
• 1 medium leek
• 1 fresh garlic bulb, cut in half crosswise
• 1 tablespoon whole black peppercorns, lightly crushed
• Pinch of salt Small bunch of thyme
• 1 handful of parsley
• 2 bay leaves
• Water

Preparation

Place chicken carcass in a 1 gallon stock pot. Roughly chop onion, carrot, celery and leek to about the same size and add to the stock pot. Add all remaining ingredients and cover with cold water to about 1-2 inches above the level of the ingredients. Bring to a boil and remove any frothy residue or fat that rises to the surface. Simmer for about 30-45 minutes, skimming as necessary. Strain through a fine strainer, reserve the stock and discard the cooked vegetables and chicken.

Serving Suggestion Use chicken stock in place of water when making soups, rice and sauces for added flavor.

Authored by Brett Gacutan for Stronger Together. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Think outside the bag

Brown Bag Lunches can get boring if they are the same old thing over and over again. Kids may trade to get a lunch that they find more fun to eat.

For adults, boredom can lead to a trip to the vending machine or convenience store- a difficult place to find healthful choices.

The solution is to mix it up with nutritious and think outside the brown bag. To start thinking “outside the bag,” use the ideas below to put together a fun lunch that brown baggers of all ages will enjoy. Be sure to add your favorites to the list!

Pick from these whole grains choices—pick one or two:

• Whole grain crackers
• Whole grain mini-bagel or pita bread
• Toasted whole grain English muffin
• Low fat granola in a one-quarter cup container
• Low fat bran muffin Whole grain rice or pasta salad

Vegetable choices—pick two or more 1/2 cup servings:

• Three bean salad, with added beets and olives, dressed with balsamic vinegar and olive oil Hummus (garbanzo bean spread)
• Vegetable soup (1-cup) in a thermos or microwave safe container
• Baby carrots
• Celery sticks
• Cherry or grape tomatoes
• Cooked okra pods
• Cooked green beans
• Sweet pepper strips
• Cooked corn the cob (6”ear = ½ cup; 8-9” ear =1 cup)
• Salad (1-cup) with one tablespoon of dressing

Fruit choices—pick one:

• Favorite fall apples
• Dried fruit packed in a one-quarter cup container
• Frozen berries packed in a one-half cup container (they thaw by lunchtime)
• One-cup 100% juice

Dairy/high calcium choices—pick one:

• Chocolate milk or calcium–fortified soy milk
• Yogurt String cheese
• Light cheese rounds or triangle wedges
• High calcium hot cocoa packet or already made up in a thermos
• Pudding

Protein choices—pick one:

• Turkey or chicken breast or roast beef slices
• Canned tuna, salmon or other fish
• Bean salad or spread from above (beans count as protein AND vegetable)
• Flavored baked tofu or tempeh chunks
• Chunky peanut butter, sunflower seed or almond butter

You can create delicious lunch combinations, for example:

• Whole grain crackers and cheese, chicken and vegetable soup in a thermos, a serving of celery sticks, chocolate milk to drink and a Ginger Gold apple.
• Three-bean salad with grape tomatoes, low fat bran muffin and thawed frozen fruit topped with yogurt.
• Toasted whole grain English muffin with tomato, turkey, and low fat cheese with 100% grape juice to drink.

Authored by Mary Choate for Stronger Together. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Liberte goes organic

Liberte yogurt has gone organic! Enjoy new flavors, including Sweet Cream, Ecuadorian Mango, California Pomegranate, Baja Strawberry, and Washington Black Cherry, too. Don't worry, favorites including Lemon and Coconut are here to stay.

Because of Liberte's choice to use organic products, the price will be increasing from $1.49 to $1.99.