News Roundup February 10, 2017

The Common Market Makes Matching Loan to Help Raise $25,000 in 25 Days

The Common Market, a mission-driven food distributor in the Mid-Atlantic region, has offered Kensington Community Food Co-op members an incredible opportunity to double their investment in the project. Read more. 

Jamila Medley & Peter Frank announce PACA's executive director transition

The Philly Black History Syllabus: 13 must-read books to understand our city

Philly has made a lot of black history. Nearly 690,000 African Americans live in the city.  And so, with this large and longstanding community, there’s no shortage of institutions to honor and stars to remember during Black History Month.

So if you wanted to get a strong grasp of this history, what books should you read? We reached out to several experts and researchers. Many recommended the same works; others pointed to tomes of which we’d never heard. Out of dozens of suggestions, we’ve narrowed that list down to 13. (It was hard.) You may not have been able to take a class on Philly Black History in college, so here’s that syllabus. Read more. 

Free community tax filing sites are now open in West/Southwest Philadelphia

Campaign for Working Families has again opened sites across the city, where volunteers are helping qualified individuals and families to prepare and file their taxes. Free tax preparation services are being offered to families with incomes less than $54,000 and individuals with incomes less than $20,000. Read more. 

Avocado Brownies

Brownies are a perfect place to slip in some creamy avocado. In place of some of the butter, avocado adds creaminess with more nutrients and fewer calories. You will never know there's a healthy fruit in there, thanks to the cocoa and vanilla. 

Ingredients

• 3/4 cup unbleached flour
• 1/2 cup cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup mashed avocado (1 large or 2 small)
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup canola oil or 1 stick melted butter
• 1 teaspoon vanilla

Preparation

1. Preheat the oven to 350°F. Lightly oil an 8-inch square baking pan.
2. In a large bowl, mix the flour, cocoa, salt and baking soda, crushing any lumps of cocoa with the back of your spoon.
3. In a food processor, puree the avocado until completely smooth. Add the white and brown sugars and process, then add the eggs, oil or butter and vanilla and process until smooth. Scrape the avocado mixture into the flour mixture and stir to combine. Spread the batter in the prepared pan.
4. Bake for 20-25 minutes, until the top looks dry and a toothpick inserted in the middle of the pan comes out with big wet crumbs attached-not dry. Don't overbake, if you like a gooey brownie, take it out while a little gooey in the middle and chill to make it easier to cut.
5. Cut into 16 squares and serve.

Serving Suggestions

Serve these tasty brownies plain or dusted with powdered sugar. For a super-chocolate treat, drizzle with melted chocolate.

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

Kale & Blood Orange Salad

Via A House in the Hills

Ingredients

• 4 medium blood oranges
• Juice of 1 large lemon
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 clove garlic, smashed
• 1/4 cup olive oil
• 1 bunch kale, washed, stems removed
• 1/2 cup slivered red onions
• 8 ounces feta cheese, crumbled or cubed

Preparation

1. For the dressing, zest and juice one of the blood oranges into a small bowl or jar. Taste the juice. If it is very tart, add a tablespoon of lemon juice; if it is very sweet, use two tablespoons blood orange juice and 2 tablespoons of lemon juice. Add salt, pepper, garlic and olive oil and whisk well or shake to combine. Set aside.
2. Roll the kale leaves up, cut crosswise into thin ribbons and place into a serving bowl. Pour the dressing over the kale and use your hands to toss, then massage for a minute or two to tenderize the leaves.
3. Peel and segment the remaining blood oranges, either with your fingers or with a knife, cutting between the membranes to make neat sections. Cut each segment into 2 or 3 pieces and add to the bowl with the kale. Add the red onions and feta, toss to mix and serve. 

Serving Suggestion

This salad is a great make-ahead, since, unlike many tossed salads, it keeps for up to 3 days in the refrigerator. Serve with roasted meats, or top with leftover cooked sliced chicken for a hearty lunch salad. Substitute navel oranges for the blood oranges if you prefer; just be sure to use 2 tablespoons of lemon juice with the sweeter navel orange juice in the dressing.

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 February 3, 2017

Via Billy Penn

Please Support These 5 Standing Rock Legal Defense Funds to Stop the Dakota Access Pipeline

In December, you sent over $3 million in supplies from Amazon to Standing Rock.

Then you sent over $1 million in cash to purchase trucks, trailers, warehouses, and to complete a full service medical center.

Now, it’s time for us to step up again, but for legal aid. As you likely know, Donald Trump issued an executive order yesterday ordering that construction on the Dakota Access Pipeline (DAPL) continue. The order not only violates the rights of the people of Standing Rock, but it also violates the current order from the Army Corps of Engineers to halt construction while a true environmental impact study is completed. Read more. 

People's Emergency Center opening affordable housing for artists in West Philly

A new low-income housing development has been built in West Philadelphia’s Mantua neighborhood, designed specifically for artists.

The 20 apartments at 4050 Haverford Ave. were built by the People’s Emergency Center, a community development corporation that has built 270 housing units around the troubled neighborhood that recently has been seeing a lot of new construction. Read more. 

How to turn these huge Philly protest marches into action

At any point Thursday while President Donald Trump and the GOP were in Philly, you could have gone to a protest or demonstration. At some points, you could have seen upwards of 5,000 people taking to the streets. All that action in Philly was less than a week after an estimated 50,000 people crowded the Parkway for the Women’s March on Philadelphia Saturday.

Since Trump was inaugurated, Philly has turned out to protest and take action. Many participants have said this is the first time they protested anything. And if you’re still motivated, there are ways to take your action a step further, whether it’s joining an online community, donating to a group or calling a politician. Read more. 

Philadelphia police reformer resigns from citizen watchdog commission

Kelvyn Anderson, a longtime reformer who headed Philadelphia's Police Advisory Commission, has resigned.

Anderson, 57, who has worked on the commission since 2000 and served as its executive director since 2013, said he plans to pursue “opportunities for consulting around police and community issues.” Read more. 

Spicy Sweet Potato Wedges with Jalapeño Sour Cream

Photo Credit: Cooking Light

These tasty wedges pair perfectly with roast turkey sandwiches, breakfast hash, or a big bowl of chili.

Ingredients

• 2 pounds sweet potatoes, washed and cut lengthwise into large wedges
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper

Jalapeño Sour Cream

• 1/2 cup light sour cream
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons fresh lime juice
• Pinch of salt

Preparation

1. Preheat the oven to 400° F.
2. In a large bowl, mix together the oil and spices. Add the sweet potato wedges and toss until well coated. Spread the seasoned wedges out on a large sheet pan. Place in oven and bake for 20 minutes, stir or flip the wedges, and bake an additional 20 minutes until browned and tender.
3. While potatoes are roasting, mix together the sour cream, jalapeño pepper, lime and salt in a small bowl. Refrigerate until ready to serve.
4. Remove the wedges from the oven and let them rest for 5 minutes before serving with the jalapeño sour cream.

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

Sweet & Sour Vegetarian Meatballs

Via Stronger Together

These tasty vegetarian meatballs make a delicious appetizer or accompaniment to fettuccine Alfredo or mushroom risotto.

Ingredients

• 2 large eggs
• Oil to grease pan
• 1/2 cup shredded Colby cheese
• 2 tablespoons minced yellow onion
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried sage
• 1/4 teaspoon salt
• 1 cup crushed herbed stuffing mix
• 1/4 cup cottage cheese
• 6 tablespoons pecan meal (grind about 1/2 cup pecan halves)

Sauce

• 2 tablespoons canola or vegetable oil
• 3 tablespoons apple cider vinegar
• 10 tablespoons apricot jam
• 6 tablespoons ketchup
• 1 tablespoons minced yellow onion
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried oregano
• 1/4 teaspoon hot sauce

Preparation

1. Preheat oven to 350°F.
2. Oil a sheet pan with sides or an oven-safe casserole dish.
3. In a large mixing bowl, mix together all vegetarian meatball ingredients. Once thoroughly combined, roll into 1- to 2-inch balls. The mixture should yield approximately 16-18 vegetarian meatballs. Place them in the oiled pan and bake for 15 minutes. Turn them and bake another 15 minutes.
4. While the vegetarian meatballs are baking, mix together all sauce ingredients in a separate bowl.
5. After the vegetarian meatballs have baked for 30 minutes, coat them with the sauce and bake another 10-15 minutes. Serve warm.

Serving Suggestion

Goes great with fettuccine Alfredo or mushroom risotto.

Authored by Open Harvest Co-op Grocery. 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

Smokey Roasted Cauliflower

Photo Credit: Recipe Hub

Roasted cauliflower takes on the rich smoky flavor of chipotles in adobo in this quick and simple recipe.

Ingredients

• 1 head cauliflower, stems removed, cut into florets
• 3 tablespoons olive oil
• 3 cloves garlic, peeled and roughly chopped
• 1 teaspoon minced chipotle peppers in adobo sauce
• Salt and black pepper to taste

Preparation

1. Preheat oven to 375ºF.
2. In a large mixing bowl, toss the cauliflower florets with the olive oil, garlic, chipotle peppers and a pinch each of salt and pepper. Spread the cauliflower out onto a baking sheet and place in the oven. Bake for 20 to 25 minutes, stirring halfway through, until cauliflower begins to brown and is tender.

Serving Suggestion

A great side for roasted or grilled beef, pork or chicken, this savory cauliflower is also a tasty snack, warm or chilled, served with lime-spiked yogurt dipping sauce. Substitute smoked paprika for the chipotle peppers to reduce the spice level.

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

Five Spice Wings

Spiced and seasoned with Korean chili paste and Chinese 5 spice powder, you'll love these baked chicken wings.

Ingredients

• 3/4 cup tamari
• 1/4 cup seasoned rice wine vinegar
• 2 tablespoons sesame oil
• 2 tablespoons gochujang (Korean chili paste)
• 2 teaspoons minced garlic
• 1 tablespoon minced ginger
• 1 scallion, minced
• 2 teaspoons Chinese 5 Spice powder
• 2 pounds chicken wings, tips removed

Preparation

1. Combine tamari, vinegar, oil, gochujang, garlic, ginger, scallion and spice powder in a blender and puree. Reserve 1/4 cup of the marinade and refrigerate for later use. Place the wings in a large bowl or plastic ziplock bag and cover with remaining marinade. Marinate the wings in the refrigerator for at least 2 hours (or up to 24).
2. Preheat oven to 450°F.
3. Remove wings from the marinade, lay them on an oiled sheet pan, drizzle lightly with leftover marinade from the bag or bowl and roast for about 12 to 15 minutes. When finished, toss the still-warm wings with the additional reserved marinade.

Serving Suggestion

These wings are best served either hot or at room temperature, garnished with finely-sliced scallion and sesame seeds. Offer extra sauce or Sriracha glaze on the side.

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

DIY Kale Chips

Photo Credit: Cathy L Woods

Kale chips are a fun way to eat more leafy greens. When you make them at home, you can choose your level of crispiness. Bake them just a little less time, and there will be softer parts and crispy parts, but if you bake them to full crispiness, they’re almost like tortilla chips.

Ingredients

• 1 pound kale, stems removed
• 1 tablespoon extra virgin olive oil, or other oil
• 1/4 teaspoon salt
• (Optional flavorings) 1 tablespoon nutritional yeast, or a pinch of cayenne, or 1 teaspoon of your spice blend of choice 

Preparation

1. Preheat the oven to 300 degrees F. Wash and dry the kale, remove the stems and save for another use (use in a veggie soup or juice them, for example). Tear the leaves into 2-3 inch pieces and put in a large bowl. Drizzle with the olive oil and sprinkle with the salt. Toss to coat completely.
2. Spread the kale on two large baking sheets. Bake for 15 minutes, then reverse the position of the pans. Bake for 15 minutes, to desired crispness.
3. While the chips are still hot, toss with optional flavorings, if using, and let cool completely to crisp. Store in a tightly covered container for up to a week.

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

Chicken Tortilla Soup

Photo Credit: Minimalist Baker

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic
• 1 pinch ground cloves
• 1 teaspoon ground cumin
• 8 ounces chicken breast, chopped
• 1 small red bell pepper, chopped
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 4 cups chicken stock
• 3/4 teaspoon salt, divided
• 6 6-inch corn tortilla
• 1 tablespoon canola oil
• 1/2 cup cilantro, stems removed
• 1 large lime, cut in wedges

Preparation

1. In a large pot, heat the olive oil over high heat and add the onion, garlic, clove, cumin and chopped chicken. Stir for five minutes or so, lowering the heat to medium, until the onions are soft and the chicken is golden but not fully cooked. Add the red bell pepper, chili powder, oregano and stock and bring to a boil. Lower heat to medium-low and simmer just until the chicken is cooked and the pepper is soft.
2. Preheat the oven to 375°F. Stack the corn tortillas and slice in 1/4-inch strips. Place them on a baking sheet and drizzle with the canola oil, chili powder and remaining salt. Bake, stirring every five minutes, for about 20-25 minutes, until the strips are crisp.
3. Serve the soup topped with cilantro and corn strips, with lime wedges for squeezing over the soup.

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