April 29, 2016
Makes 4 servings For the broccoli soup: 2 tablespoons olive oil 1 small yellow onion, diced 2 garlic cloves, minced Pinch of red chili flakes 11/2 pounds broccoli, stems trimmed, peeled, and chopped, and crowns cut into bite-size pieces (reserve 2 cups florets) 1 cup drained chickpeas 3 cups water 1/2 recipe Sun-dried Tomato Pesto, see below (about 1/4 cup) Salt and pepper, to taste Parmigiano-reggiano or other sharp cheese, for serving, optional For the sun-dried tomato pesto: 1/4 cup drained oil-packed sun-dried tomatoes 1/2 cup loosely packed fresh basil leaves 1/4 cup chopped walnuts, toasted 1/4 cup grated Parmigiano-reggiano or Parmesan cheese Zest and juice of 1/4 lemon 3 tablespoons extra-virgin olive oil 1/2 tablespoon water Salt and pepper, to taste 1. To prepare the soup: heat olive oil in pot over medium heat.
December 18, 2015 |
The students from Wiggins Prep Elementary in Camden were wound up for their last day of cooking class: They'd be preparing dinner for parents, siblings, and guests, showing off the skills they'd learned over the last seven weeks. And their excitement was bubbling over. The teachers were having issues of their own. "I just want to let you know what we are working with today," said Edith Bobb, one of the three teachers who have helped with the class. Dawn Wilson had put on two different-colored socks that morning, and Susan Lore came to school wearing two different shoes.
December 11, 2015 |
Not so long ago, the casserole was the MVP in the American dinner lineup, an easy and economical supper without fuss. Tuna noodle, chicken and rice, ground beef and macaroni, these were the staples of many childhood dinners. But in this generation, many children have no familiarity with this comfort-food genre. "All the kids were asking, 'What's a casserole?' " said Susan Munafo, a volunteer at after-school cooking class at William Loesche Elementary in Northeast Philadelphia.
December 11, 2015 |
NOT SO LONG AGO, the casserole was the MVP in the American dinner lineup, an easy and economical supper without fuss. Tuna-noodle; chicken and rice; ground beef and macaroni; these were the staples of many childhood dinners. But in this generation, many children have no familiarity with this comfort-food genre. "All the kids were asking, 'What's a casserole?' " said Susan Munafo, a volunteer at after-school cooking class at William Loesche Elementary in Northeast Philadelphia. "I guess people don't make them anymore.
April 24, 2015 |
"Shrimp!" called out Angelica Marrero, 10, raising her fists in celebration as she entered the kitchen. She and her classmates at Sacred Heart School in Camden had been looking forward to this cooking lesson: shrimp with lemon garlic linguine. "I'm so excited for shrimp," she said. The students had flipped ahead in their cookbooks to see what recipes they would be making during the eight-week healthy-cooking class, and this was the one they were all waiting for. Last week, when Bryson Barnes, 10, said his mom made the dish with broccoli instead of peas, the other students wished for broccoli, too. So the volunteers, Ruth Biemer and Sylvia Wilson, two retired elementary-school teachers with decades of experience, taught the children a lesson before the class even started: A recipe need not be followed to the letter.
April 19, 2015 |
Coming soon to a minor-league ball game near you: Broccoli. Days after a national physicians group renewed its push to get the Phillies' triple-A affiliate, the Lehigh Valley IronPigs, to include vegetables on its pork-laden stadium menu, the team has agreed to add the green stalk. But there's a catch. Bacon is involved, and, it turns out, some national publicity as well for the IronPigs' response. The Physicians Committee for Responsible Medicine (PCRM), a nonprofit based in Washington, asked the team Monday to go easy on the bacon and other processed meat, which the group said is unhealthy, and get some vegetables on fans' plates.
April 15, 2015 |
ALLENTOWN - Matt Caton maneuvered around the wood skewer impaling a thick slice of maple-coated bacon. He took a bite. "Awesome," he said, chewing happily Sunday on the newest offering at the Lehigh Valley IronPigs' stadium. Caton knows that a health-focused organization tried to get the team, the Phillies' triple-A affiliate, to ban bacon last year. He didn't know that the Physicians Committee for Responsible Medicine (PCRM) is back again this season. "Stop complaining and enjoy it with a baseball game," Caton said as the IronPigs battled the Pawtucket Red Sox. That's easy to do in a bacon-infused ballpark that features a mascot named Chris P. Bacon, and sells chocolate-covered bacon and bacon-scented T-shirts.
December 20, 2013 |
I knew I had a battle ahead of me for our next-to-last cooking class with fifth graders at Bayard Taylor Elementary School in North Philadelphia - and it wasn't with the kids. Throughout our lessons over the last nine weeks, we had been fighting with our electric oven and all its digital bells and whistles. The thing seemed to have a mind of its own; its ability to hold a consistent temperature was as unpredictable as a moody teenager. But I was determined to teach the kids this simple recipe for baked chicken thighs and potatoes because, with a working oven, it's such an easy family dinner - just prep and pop in the oven - and it appeals to even finicky eaters.
April 18, 2013 |
I try to buy produce locally and cook it seasonally. But there comes a time in late winter-early spring when I can't bear to roast another Brussels sprout, bake another sweet potato, or massage another leaf of kale into submission. That's when I buy broccoli grown who knows where and transported to my friendly neighborhood Whole Foods Market. Call it a bridge to the days of peas and asparagus. Once I get it home, I usually douse it with curry powder and roast it, or microwave it and finish it under the broiler.
July 6, 2012 |
Now that the Supreme Court has upheld health-care reform, President Obama can get to the next logical order of business: compulsory broccoli purchases. Absurd? Tell that to the Supreme Court, which cited the vegetable no fewer than a dozen times in its ruling last week on the Affordable Care Act. Not so long ago, when no legal scholar believed the health-care law faced a serious constitutional challenge, the broccoli question sprouted as conservative reductio ad absurdum: If the federal government could force us to buy health insurance, why couldn't it make us buy broccoli?