Rice is a staple food in many different ethnic cuisines, and the number of rice varieties available might just surprise you. Hilah Johnson takes us on a world tour of rice, including red, black, and wild, and offers tips on how to cook and use rice.
Reprinted with permission by strongertogether.coop
Soft, firm and extra-firm tofu are not only a delicious source of protein but also provide the basis for everything from sauces to stirfries and scrambles. Shefaly Ravula demystifies the most common types of tofu and offers tips on how to use and store them. She demonstrates how to make an orange dream silken smoothie. Once you have the technique down, customize this creamy treat with your choice of fruits, protein powder or flavorings.
Tempeh, made from fermented soybeans, gives a deep flavor and meaty texture to Dana Tomlin's vegetarian taco filling.
Serve with fresh corn tortillas and your favorite taco fixings.
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.
Cover photo courtesy of Sarah Stierch
Banana whips are a staple of West Philly's biannual Dollar Strolls. Skip the lines and make your own banana whip at home by following these simple steps.
One bunch of fair trade, organic bananas
Chocolate, coconut, or whatever you like as a topping
Please note, you will need a juicer to create a creamy, ice cream-like consistency. You can also use a food processor for a slightly different consistency.
Peel and freeze bananas for at least 12 hours.
When you're ready to make your banana whips, thaw your bananas for a few minutes. Thawing the bananas makes them easier to cut.
Slice the bananas in half.
Push two halves of a banana through a juicer. One half - two thirds of a banana makes a 4 oz banana whip. You can also cut the slightly thawed bananas and blend in a food processor.
Top with chocolate, coconut, or whatever you please.
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.
Making your own stock can seem daunting, but the extra flavor and cost savings of this easy stock make it so worthwhile.
Ingredients
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.
With the summer coming to a close, it's time to start thinking about preserving your summer harvest. Blanching is a great way to preserve peak color, flavor and nutrition in vegetables. Hilah Johnson takes us through the simple steps for blanching your fresh veggies. Once blanched, veggies and fruits can be frozen for long-term storage.
Authored by Hilah Johnson 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.
Save time (and your fingers!) by learning how to use your kitchen knife properly. National Co+op Grocers demonstrates the proper way to hold a knife as well as several basic knife cuts you can use every day.
Our health & beauty section has a wide variety of herb tinctures, including new Herbalogic and Herb Pharm for kids. New to tinctures? Watch Herbalogic's video on the basics of how to take and use herb tinctures. Want to learn more? Watch more videos here.
The key to a delicious steak is choosing the right cut of meat. Johnny Livesay, of Austin's Black Star Co-op, discusses marbling, grass-fed versus grain-fed beef, and the best cuts for your budget. The key to a delicious steak is choosing the right cut of meat. Johnny Livesay discusses marbling, grass-fed versus grain-fed beef, and the best cuts for your budget.
