Budget friendly recipes: Garlic tofu & greens

Serves 4. Prep time: 20 minutes active; 35 minutes total.

Ingredients

• ¾ pound firm tofu, sliced in 1-inch cubes
• 3 tablespoons canola oil, divided
• 2 tablespoon toasted sesame oil, divided
• 6 cloves garlic, minced, divided
• 4 cups water
• 2 cups uncooked penne pasta
• 1 bunch kale, tough ribs removed, chopped
• 1 teaspoon red pepper flakes
• Salt and pepper to taste

Preparation

Heat the oven to 400°F. Line a baking sheet with parchment or foil. Toss tofu cubes with 2 tablespoons of canola oil, 1 tablespoon of sesame oil, and half of the minced garlic, making sure the cubes are well coated. Spread in a single layer on the baking sheet and bake for 15 to 20 minutes or until lightly golden.

While tofu is baking, bring 4 cups of water to a boil. Add penne pasta and boil for 10 minutes or until pasta is tender.

Heat the remaining oils in a large skillet over medium-high heat. Add the rest of the garlic and red pepper flakes and let them sizzle for just a moment. Add the kale a handful at a time, turning frequently with tongs. Once kale turns bright green and begins to wilt, about 2 to 3 minutes, turn off the heat. Mix the kale with the baked tofu, tossing well. Season with salt and pepper. Serve over pasta.

News roundup: September 16, 2016

How to attract media attention to your solo social good venture

Think you need a small miracle to get some press coverage on your social good venture? Think again.

For solopreneurs, getting press might be #167 on our to-do lists, but we know it’s good for business. No matter how many Twitter followers you may have, a solid news story by a creditable outlet can get you in front of thousands of people, including decision makers and influencers. Read more.

SEPTA battles Philadelphia before Supreme Court in jurisdiction war over LGBT protections (again)

On Tuesday the Pennsylvania Supreme Court heard oral arguments for the second time in a case over a now-deceased person’s complaints about a since-abandoned SEPTA policy.

SEPTA originally filed suit in 2009, making a responsive strike in what would become a war of litigative attrition between the transit agency and Philadelphia’s Commission on Human Relations. Read more.

Fall Guide: Kensington Gardens

Philly cer­tainly didn’t lack for beer gar­dens this sum­mer. But you know what many city neigh­bor­hoods really need? Gro­cery stores.

Yes, in a city where you can turn down prac­tic­ally any corner and find a place to get hammered, it’s of­ten al­most im­possible to find fresh pro­duce and oth­er whole­some food without a long trip on a SEPTA bus or a costly ride from Uber. Read more.

Avocado smoothie

Avocados are not just for guacamole. Their rich, sweet flesh blends right into this green wonder, with a touch of vanilla and the hidden hydration of cucumber. Add some honey to taste, if you want it a little sweeter.

Ingredients

• 1 large cucumber, peeled
• 1/2 large avocado
• 1/2 teaspoon matcha powder* (optional)
• 1 large frozen banana
• 1/2 cup vanilla yogurt
• 1/4 teaspoon vanilla extract
• Honey to taste, optional

Preparation
Combine the ingredients in the blender and puree. Take a little taste and add honey if necessary to sweeten it. Serve immediately.

Tips & Notes

Matcha powder is a potent from of green tea, which contains caffeine and antioxidants in abundance. Look for matcha powder in the tea section of your co-op.

Authored by Robin Asbell. 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.

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.