Community Greens

People of color, culture, health & fitness

4-2-1 Vegetable Soup

After making Chicken and Squash Stew recently, I decided to re-post 4-2-1 Vegetable Soup because sometimes, when we cook, we get hung up on having all the right ingredients. My Grandmother taught me, “Make Do” cooking. Explained; Make Do with whatever you have on hand. This recipe satisfies that principal.

Serves 4
Ingredients:
4 cups of any raw root vegetable (or combination of vegetables, depending on what you have lying around), such as cauliflower, broccoli, carrot, celeriac, potato.
2 cups of stock (chicken, beef, turkey, and vegetable stock all work equally well–I’ve tried them)
1 cup of dairy, such as heavy cream, whole milk, yogurt, or sour cream
Salt and pepper to taste
Chopped fresh herbs to taste
Instructions:
Chop four cups of vegetables and any herbs you feel like adding to the mix. Place in a medium saucepan on the stovetop, add stock, and simmer until vegetables are soft (about ten or 12 minutes).
Puree the soup, either with the help of an immersion blender or in batches in a food processor or blender. Routine to saucepan over low heat and stir in dairy (do not boil or the mixture will separate). Season to taste with salt, pepper, and any additional herbs or spices you like. Serve immediately.
Note: If you have any leftovers (highly unlikely), this soup freezes well.

Filed under: CGCooks, Cooking, Food, Healthy Eating, , ,

Kale Salad with Blood Orange & Meyer Lemon

The first time I try a recipe, I follow it to the letter. That way I know what to expect when it is at its best. In this case, I cheated badly. I immediately substituted the blood oranges and Meyer lemon for what I had on hand. Sure the blood oranges and Meyer lemon would have kicked the dish up a notch, but I enjoyed it all the same. Try both. See what you like best!

INGREDIENTS

  • 1 bunch black kale (about 1 pound)
  • 4 small blood oranges, segmented, juice reserved (about 3 tablespoons juice)
  • Zest of 1 Meyer lemon (about two teaspoons)
  • 1 large shallot, finely chopped (about 2 tablespoons)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

INSTRUCTIONS

  1. Wash kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out and discard or save for another dish. Slice leaves into 1/4-inch-wide ribbons.
  2. In a large bowl, whisk together the blood orange juice, Meyer lemon zest, shallots, olive oil, 1/4 teaspoon salt, and a good crack of black pepper. Add the kale and, using your hands, massage the dressing into the leaves. Add the blood orange segments and toss to combine.
  3. Let stand for 20 minutes. Taste and season with more salt and pepper, if desired.

Serves 4 #CGFitChick

Filed under: CGCooks, Community Green, Cooking, Food, Health, Healthy Eating, The Fit Chick, , , ,

Dirty Dozen vs Clean Fifteen

chef 2

These days everyone urges you eat more fruit and vegetables to improve your health and well-being but if you don’t want to consume a chemical cocktail of at least 47 different additives, memorize and try to avoid the items below if they are non-organic:

The “Dirty Dozen”
Celery
Peaches
Strawberries
Apples
Domestic blueberries
Nectarines
Sweet Bell peppers
Spinach, kale, collard greens
Cherries
Potatoes
Imported grapes
Lettuce

You’ll be safer buying these fruits and vegetables even if they are non-organic:

“The Clean Fifteen”
Onions
Avocados
Sweet corn
Pineapples
Mango
Sweet peas
Asparagus
Kiwi fruit
Cabbage
Eggplant
Cantaloupe
Watermelon
Grapefruit
Sweet potatoes
Sweet onions

Always wash fruits and vegetables but understand washing will reduce the amount of pesticides that may remain, not eliminate them.

If it not on the list, a helpful rule of thumb may be buy produce that has thicker skin. When pealed it will have provided a better layer of protection.

Filed under: CGCooks, CGGrows, Community Green, Cooking, Food, Health, Healthy Eating, ,

Grilled Eggplant

I’m a fan of wholesome food made fast. Recipes that take more than an hour or have more than 5 ingredients don’t usually make my dinner table. When it comes to fresh vegetables, grilling makes the fastest and simplest alternatives. Now that they’re ripening in the garden, lets start with Grilled Eggplant.

grilled-eggplant

Serves 6-8 Ready in 20 minutes

Ingredients

  • 1 large eggplant
  • 1⁄3 cup butter or 1⁄3 cup margarine, melted
  • 1⁄2 teaspoon garlic salt
  • 1⁄2 teaspoon italian seasoning
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon pepper

Directions

  • Peel the eggplant, and then cut into 3/4-inch slices.
  • Combine butter, garlic salt, and Italian seasonings; stir well.
  • Brush eggplant slices with butter mixture, and sprinkle with salt and pepper.
  • Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.

Filed under: CGCooks, Community Green, Cooking, Food, Health, Healthy Eating,

4-2-1 Vegetable Soup

Serves 4
Ingredients:
4 cups of any raw root vegetable (or combination of vegetables, depending on what you have lying around), such as cauliflower, broccoli, carrot, celeriac, potato.
2 cups of stock (chicken, beef, turkey, and vegetable stock all work equally well–I’ve tried them)
1 cup of dairy, such as heavy cream, whole milk, yogurt, or sour cream
Salt and pepper to taste
Chopped fresh herbs to taste
Instructions:
Chop four cups of vegetables and any herbs you feel like adding to the mix. Place in a medium saucepan on the stovetop, add stock, and simmer until vegetables are soft (about ten or 12 minutes).
Puree the soup, either with the help of an immersion blender or in batches in a food processor or blender. Routine to saucepan over low heat and stir in dairy (do not boil or the mixture will separate). Season to taste with salt, pepper, and any additional herbs or spices you like. Serve immediately.
Note: If you have any leftovers (highly unlikely), this soup freezes well.

Filed under: Community Green, Cooking, Events, Food, ,

Community Greens

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It takes more than a village to raise a child in today's world. The world is more than flat or round or sun and moon. It's also the village on the other side of the river. The objects in the sky are different from that view. Community Greens, griot-like, tells a story. I invite you to share my view. - Chuck Vasser

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APRIL 22, 2020

Email

czvasser@yahoo.com

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In a world full of
little people I admit
I am minuscule.

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It is with regret I have been informed of the recent passing of the mother of Bernard Myers.  I do not have any funeral arrangements as yet. I will forward them when and if received. Please keep Bernard and his family in your thoughts and prayers during this time of mourning. Susan Christian – Secretary, NYCGBOA

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CGCooks!

Cream-style soups are a favorite for warm, soothing meals on cold winter nights. The addition of a cup or two of cooked beans can stretch canned or homemade soup into a complete, protein-rich meal in just minutes. Stir a can of drained rinsed white beans into tomato soup. Or try pinto beans added to cream of celery soup.