Mexican Street Cart Fruit Cups with chile, lime, and salt. Another description with a video of an artfully sliced mango from the blog of food writer Pati Jinich. And here is the same idea, except it is just making huge slices of watermelon or whatever and sprinkling the spices on top.
No-Fuss Fig Jam
Fig Jam Variations from Punk Domestics (check out Chipotle Fig Jam, for example)
Stewed Tomatoes and Okra video with Tasha Edwards, The Sweetest Vegan (so simple it doesn’t really need a recipe)
Caribbean Vegetarian Curry Okra video from www.caribbeanpot.com
Lovely story by renowned cookbook author Joan Nathan about the cooking in Clarksdale’s Chow family. Here’s one of their recipes:
3 bunches tender collard greens (about 2 1/2 to 3 pounds total)
2 tablespoons peanut or canola oil
6 cloves garlic, chopped
A few grinds of fresh peppercorns
2 to 3 tablespoons oyster sauce
1/2 teaspoon sugar.
1. Bring a pot of water to a boil, and have a bowl of cold water ready. Wash and trim
greens, and cut into 2-by-3-inch pieces. Blanch collards in boiling water for 1 minute,
then immediately place in cold water. Drain well and pat dry.
2. Heat wok, then add salt; let salt brown lightly. Add oil. When oil is hot, add garlic
and stir until lightly brown. Add greens and a dash of pepper, and stir constantly a
couple of minutes. Then stir in 2 tablespoons oyster sauce and the sugar. Taste and
adjust seasoning. Serve immediately.
The Best Greens
Best of the Best from Mississippi Cookbook: Selected Recipes from Mississippi’s Favorite Cookbooks, edited by Gwen McKee and Barbara Moseley (Quail Ridge Press), p. 97 (reprinted from Rainbow Cooks, printed by the Rainbow Whole Foods Cooperative Grocery in Jackson www.rainbowcoop.org)
Use local organic greens when possible. This is the kind of dish that you can start and then leave to its own devices while you fix the rest of the meal.
• 1 bunch spring onions, chopped • 1 garlic clove, chopped • 1 tablespoon canola oil • 1 bunch collards [washed] • 1 bunch kale [washed] • Tamari • Pepper
Saute chopped onions and garlic in canola oil until they begin to brown. Add the greens, seasonings, and a little water, if necessary; cover and turn heat to low. Cook slowly, stirring occasionally, until greens are cooked and moisture is almost evaporated.
Two Quick Cakes (we recommend using eggs from one of our growers, Ms. Lillie, Mrs. Young, and Mrs. Williams)
1. Cream Cake
Cook Time: 30 minutes Total Time: 30 minutes
Ingredients: • 2 eggs • 1 cup sugar • 1 2/3 cups sifted all-purpose flour • 2 1/2 teaspoons baking powder • 3/4 teaspoon salt • 1 cup heavy cream (35% butterfat) • 1 teaspoon vanilla
Preparation: Beat eggs until thick and lemon colored; gradually beat in sugar. Sift together the dry ingredients. Stir in sifted dry ingredients alternately with the cream and vanilla. Beat well. Spread batter in 2 greased and floured round 8-inch cake pans.
Bake at 350° for 25 to 30 minutes (probably less for 9-inch pans), or until a wooden pick or cake tester inserted in center comes out clean.
Try a fruit jam as filling in between the two layers and sprinkle the top with cocoa powder or powdered sugar.
2. Hot Milk Sponge Cake
350º 25-30 min baking One 8×8–ish square pan or 8- or 9-in. circle pan, greased.
In a small saucepan, bring just to a boil: ½ c milk and 2 Tbsp butter (or almond or peanut butter). Remove from heat.
Beat: 2 eggs then
Add: ¾ – 1 c sugar (white or a combination of white and brown or ½ c sugar plus other sweeteners, like honey), 1 t. vanilla (or 1/8 t almond extract)
Beat until light (that is, if you’re using just white sugar, and until light-ish if you’re using brown)
In a separate bowl, combine 1 c all-purpose flour (or whole wheat pastry flour or part-all-purpose and part-barley flour), 1 t. baking powder , ¼ t salt. You may add a sprinkle of cinnamon and/or cardamom or a handful of shredded coconut if you are feeling fancy. Fold dry ingredients into egg mixture.
Add hot milk/butter slowly to batter, stirring gently.
I suppose you can frost it (melty jam or whatever), but you really don’t need to.
Lots of recipes for healthy dishes that can be made by busy cooks on a SNAP budget. From the Capital Area Food Bank in Washington, DC. Here are a few examples:
Roasted Vegetable Pasta – Pasta con verduras asadas
Serves 6 | $6.50 ￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼
230 calories | 9g fat (2.5g sat fat) | 220mg sodium | 32g carbs | 5g fiber | 9g protein per serving
￼￼Ingredients 1 medium onion 1 small, yellow or green summer squash 1 green or red bell pepper 1⁄2 head of a cauliflower or broccoli 3 Tablespoons olive oil 1⁄4 teaspoon salt 1⁄4 teaspoon black pepper 2 cups uncooked, whole wheat pasta 1⁄2 cup Parmesan cheese
1. Preheat oven to 400F. 2. Chop onion, squash, bell pepper, and cauliflower into bite size pieces. 3. Mix vegetables with 2 Tablespoons of oil, salt, and pepper together in a bowl. 4. Spread vegetables out onto a baking sheet so they do not overlap. 5. Bake for 30 minutes or until starting to brown. 6. While the vegetables are roasting, cook pasta by following instructions on the box. 7. Drain pasta and put in serving bowl. 8. When vegetables are finished, add to pasta with remaining 1 Tablespoon of olive oil and toss. 9. Stir in grated parmesan and serve.
Recipe tip: you can use any vegetables you have on hand, such as tomatoes, broccoli, mush- rooms, carrots and more. You can also use any type of whole wheat pasta. Add herbs and spices such as 1 teaspoon of basil or oregano, or 1⁄2 teaspoon of crushed red pepper for more flavor.
Good For You: Whole wheat pasta is high in fiber, vitamins and minerals necessary for a healthy diet
Plan Ahead: Roast, steam, or sauté the other half of the cauliflower to use as a side dish for another meal ￼
Batatas fritas al horno – Baked Sweet Potato Fries
6 porciones | $1.61
￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼140 calorías |200mg sodio | 7g grasa (.5g grasa saturada) | 17g carbohidratos | 2g proteína | 3g fibra por cada porción ￼￼Ingredientes 3 batatas medianas 2 cucharadas de aceite de oliva o canola 1⁄4 cucharadita de sal
1. Precaliente el horno a 450F. 2. Corte las batatas a lo largo de 1/3 pulgadas. 3. Mezcle las batatas cortadas con el aceite. 4. Extienda las batatas en una bandeja de hornear. 5. Después de 10-15 minutes, revuelva las batatas para que tome color por cada lado. 6. Hornee hasta que estén crujientes y tiernas, aproximadamente 20 minutos. 7. Sazone con sal.
Agregue sabor Añada más sabor con un poco de polvo de chile o pimienta de cayena
Hágalo como cena Sírvalo con pollo, pavo u otra proteína sin grasa y vegetales ￼