I just finished reading Molly Wizenberg’s
book, A Homemade Life,
and now have a whole host of new recipes to try. I don’t know about you, but a quick and healthy dinner is just what I’m looking for in January and this salad meets both of those requirements. Luckily, I keep a wedge of my favorite parmesan cheese in the frig.
Red Cabbage Salad with Lemon and Black Pepper by Molly Wizenberg
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon pressed garlic
- 1/8 teaspoon salt
- 1 1/2 pounds red cabbage
- 1/4 cup parmigiano-reggiano
- Freshly ground black pepper
First, make the dressing by whisking together the olive oil, lemon juice, garlic and salt. Next, prepare the cabbage by cutting into quarters, remove and discard the white core, and slice the cabbage as thinly as you can. In a bowl, toss the cabbage with a large spoonful or two of the dressing. Add the parmesan and toss again. Top with freshly ground pepper and taste for seasoning.
I think you’ll find that this salad is salty, tangy and crunchy. Serve as a side dish with a some roasted chicken or pair with a crusty baguette for an easy lunch.Simple can also be perfect.
Word of a new show on IFC is spreading around all the green-y, food-y, urban-y blogs. "Portlandia" (starring SNL fave Fred Armisen and actress/musician Carrie Brownstein) pokes fun at the healthy, sustainable lifestyle that so many of us who would support a co-op tend to take so seriously sometimes and which has become synonymous with the title city. The first episode is available at the Portlandia website.
Holly Richmond at Grist asks "how embarrassingly accurate" is Portlandia in its parody of all things sustainable?
Local, organic food
Portlandia: In the pilot, a waitress tells Brownstein and Armisen that the chicken they're about to eat, Collin, "is a heritage breed, woodland-raised chicken that's been fed a diet of sheep's milk, soy, and hazelnuts." But before they even order, they skeptically eye Collin's papers and snapshot, ask if he was allowed to frolic with friends, and drive 30 miles to scope out the farm where Collin was raised.
Real life: I've never driven 30 miles to check out my dinner, but yes, obviously it matters where our food comes from.
I'm on a recent "know where it comes from" kick myself (which I'll talk about in a future blog post) and I have actually considered taking a ride to check out where my beef or chicken is coming from. A combination of laziness and not having the time has kept me from doing that, resulting in a pretty much vegetarian lifestyle for the last couple of weeks.
It seems like South Philly, with its tightly-packed houses, walkable blocks, public transportation, bike culture, community of food co-op supporters and chronically underachieving professional basketball team is everything that Portland wants everyone to think Portland is.
Anyway, check out the show. If we can't laugh at ourselves, whom can we laugh at? Feel free to leave a comment here, especially if you see a little of yourself in the parody.
We made these tacos twice in the past two weeks. This recipe is adapted from the Sweet Potato Quesadillas recipe found in (Animal, Vegetable, Miracle)
. They are simple, delicious, use in-season, local foods, and are incredibly healthy . . . who can ask for anything more!!
SWEET POTATO QUESADILLAS (TACOS)
- 2 medium sweet potatoes
- 1/2 onion
- 1 clove garlic
- 1 tbsp oregano, 1 tbsp basil, 1 tsp cumin, chile powder to taste (Adjust seasoning to what you have on hand.)
- olive oil for sauté
- flour tortillas
- Brie or other medium soft cheese
- Swiss Chard, or other greens - clean and chop (Be generous with the amount as the greens will shrink significantly!)
**I've also been chopping the stems of the chard and sauteing them with the garlic and onion
Cut sweet potatoes into chunks, cook in steamer basket until soft, then mash. Chop and sauté garlic and onion in a large skillet. When just about done to your likeness, toss in the greens and steam. Add spices and sweet potato and mix well.
Warm tortillas in oven or broiler (check out Tortilleria y San Roman, 951 S. 9th Street, in the Italian Market for fresh tortillas . . . only available on the weekends!) Fill warm tortillas with sweet potato mixture and top with soft cheese.
On which committee do you serve?
Vice Chair of Steering CommitteeWhat do you do for a living?
Architect/Community DevelopmentHow did you get involved with the food co-op?
I moved to Philadelphia from Brooklyn and asked my neighbors and friends in this area if there was a food co-op nearby. I was interested in meeting some like-minded people as well as shopping at a local food store where I would have a say in the planning and organization. Basically, I sought out the South Philly Food Co-op!Why do you want a food co-op in South Philly?
My favorite place to shop for food is the Farmer's Market by the fountain at S 11th and Passyunk. I like that the food is locally grown. The problem is that it's only once a week and only a portion of the year. I'm looking forward to a food co-op in South Philly so I can shop somewhere that has healthy local food options as well as an interest in health and community.Why should people join a food co-op?
There are a lot of reasons to join a food co-op. One would be to have a voice in the business where you buy your food. One would be to support your local community to help provide jobs and keep businesses local. Another reason would be to take part in a unique community where people work and learn and shop. Lots of reasons, but those are the few that come to mind immediately.What is your favorite meal to cook and why?
I just made polenta with roasted red and yellow peppers and onions over top. It was delicious!
Hello Future South Philly Food Co-op Shoppers,
We know that this is a little last minute, but this Sunday, January 23, at 6pm, we will be hosting a lively book discussion and Q&A with Gluten Free Warrior
author Genevieve Sherrow. We are excited to have Genevieve be a part of the first of many South Philly Food Co-op educational sessions. Food from the book will be available for sampling, and books will be available for purchase. More about the book and Genevieve are described below. This event is free to the public. That said, we will gladly accept any donations toward our co-op effort during this event.
Date/Time of Event: Sunday, January 23, 2011 at 6:00
Location: Philly Community Wellness, 1241 Carpenter St, Philadelphia, PA 19147
Gluten Free Warrior Website: http://gfwarrior.blogspot.com/
As space is limited, please RSVP for this event by doing one of the following:
1) Filling out this form http://tinyurl.com/spfcjan2011event
2) Emailing: firstname.lastname@example.org
If you can’t make this event, be on the lookout for future events, we hope to have one every month.About the Book:Gluten-free Warrior
is a therapeutic whole foods cookbook designed for individuals living gluten-free and wheat-free. Inspired by Indian, East Asian and Contemporary North American cuisines, the book includes 60 hand-crafted and field-tested recipes featuring warming breakfast porridges, egg scrambles, soulful soups, uniquely inspired vegetable sides, and satisfying main dishes.
Also found in the book are invaluable educational resources for gluten-free living including a guide to GF grains and tips on budgeting for GF diets. Gluten-free Warrior
transforms the word nourishment, and will undoubtedly unearth the warrior inside you.About the Author:
Genevieve Sherrow is a nutritionist, food writer and natural foods chef based in South Philadelphia. In 2009, she earned a Master’s of Science in Nutrition at Bastyr University in Seattle. As she was entering her graduate program, Genevieve discovered that she was gluten intolerant. Her nutrition and culinary training gave her the resources she needed to begin using a whole foods approach to gluten-free cooking. Inspiration from her nutrition studies motivated Genevieve to write Gluten-free Warrior
, a therapeutic whole foods cookbook for individuals with gluten and wheat allergies. Genevieve has written extensively about gluten-free living for the Seattle Post Intelligencer
, Bastyr University, and for her own blog, Nourishing Foods
On which committee do you serve?
Steering and Legal/Finance - I am the Inter-Committee Liason, fondly known as ICL.What do you do for a living?
Pharmacist/Medical WriterHow did you get involved with the food co-op?
I saw a flier and attended one of the first organizing meetings. At that time, I was looking for a way to become more connected to my community. I bake a lot and would like a source of more local, and less expensive dry goods. The desire and need for good healthy food is something we have in common and it's exciting to think about a diverse community coming together, sharing and learning from each other under this common theme.Why do you want a food co-op in South Philly?
I think the community aspect of a food co-op is the one of the biggest draws. I come from a small town where everyone knows each other. I play ultimate frisbee, a very community driven sport. Food should be about community too, including shopping for food!Why should people join a food co-op?
Being a member of a co-op gives you a voice in how the business is run, what foods/products are carried, and what services are offered. Every member will have an opportunity to run for the board of directors, and every member will have vote on key issues. As a community run business, your voice will be heard much more clearly.
And did I mention community? You'll have the opportunity to meet and know your neighbors better!What is your favorite meal to cook and why?
Forget meals....let's move to dessert. I love dessert. My favorite thing to bake is chocolate cake with raspberry filling and chocolate frosting... 4 layers = a meal, one layer for each course!
A friend and I have been doing the Bon Appetit Food Lover's Cleanse for about a week now, and since we haven't yet broken into Paesano's in the middle of the night, I thought I'd mention it here.
She’s doing it in preparation for her February wedding, and I’m doing it to cast out the demons of Hanukkah brisket, Christmas cookies, hanging-out-with-an-old-girlfriend meatballs, and about half a pound of mortadella at 3AM on New Year’s Day.
I‘m usually iffy on diets and cleanses, but this is more of a set of guidelines to give your digestive system a rest after holiday indulgences. The recipes are sourced from popular everyman-foodie blogs like 101 Cookbooks
. The term “weight loss” is never used.
My cleanse buddy and I are each cooking a few dishes from the program and sharing them with each other. Here’s a seasonal recipe
that I really loved. For the sake of budget and convenience, I used extra virgin olive oil instead of the oils listed. I also shredded the celeriac in my food processor instead of breaking out the mandoline during a hangover.
PS: Even though the program suggests it, we are NOT giving up coffee. That would require a medical emergency. Have any of you tried a cleanse? Share your success/horror stories/out-of-body experiences below.
A few snaps from my New Year's Eve meal. Along with Maine lobsters and Beau Soleil oysters from New Brunswick (that would be Canada, not New Jersey) we also had all-natural filet picked up at the Reading Terminal Market's Giunta's Prime Shop
What did you eat this New Year's and where did it come from?
The thing that I love about making chili is that it really is one of those "everything but the kitchen sink" recipes. Just start with a basic recipe and add what you have on hand! 1/1/11 version of vegetarian chili
Dice the onion, garlic, and jalapeno and saute it in a tablespoon or so of olive oil until golden. Add carrots, rutabaga, and zucchini and saute until soft. Add the remaining ingredients. Let simmer for about an hour, stirring occasionally. Yum!
- 1/2 onion
- 2 cloves of garlic
- 1/2 jalapeno
- bunch of carrots
- 1 rutabaga
- 2 zucchinis
- 1/2 bag of corn kernels (frozen from summer's bounty)
- 1 tablespoon of cumin
- a bunch of chili powder (to taste)
- 28 ounce can of diced tomatoes
- 28 ounce can of kidney beans
- 3 bay leaves
- olive oil
Best wishes for a happy & healthy new year!!