[Advance to content]

Alberta Co-op Grocery

Open to everyone 9-10 daily

1500 NE Alberta St., Portland, Oregon 97211  ·  on buslines 8 & 72

info@albertagrocery.coop

503.287.4333

Posts Tagged ‘gluten-free’

Collard Greens on Sale! A great excuse to cook with beer

Posted April 11th, 2012

by Nick, who is Crazy for Collards

Staring Tuesday April 10, we will be having on a sale on local collards from Mustard Seed Farms (St. Paul, Washington) for $1.49 per bunch.

Here’s a recipe that’s super easy, and will leave you crazy for collards.
Porter Stewed Collards
Ingredients:
1 yellow onion
2 cloves of garlic(optional)
1 16oz bottle of porter (Deschutes Black Butte Porter is on sale for $7.99 a 6-pack through 05/02/12)
2 bunches of Collards
BBQ sauce to your liking (I’m big into our new Laurelwood Red Ale BBQ Sauce: it’s tangy, not too sweet, and has just the right amount of heat)
salt to taste
Note: This recipe works best if you drink a beer while making it.

Directions:

1.Chop onion into half moons
2. Turn your burner to medium heat, and sauté onions in skillet (if using garlic, add that after onions are sauteed)
3. Chop collards into 2-3inch strips (if you don’t like stems you can cut them out)
4. With the burner left on med heat, add collards to skillet.
5. Pour porter over collards (start with half the bottle, and add more if needed)
6. When collards become softer and turn a darker green add BBQ sauce ( start with 1/4 cup and see what you think)
7. Turn burner to low, and cover skillet for 5-10 min.

When I make this, I usually make it along side black eyed peas. Recipes for  Hoppin’ John or BBQed black eyed peas can be found online or in this great cookbook: VEGAN SOUL KITCHEN by Author/Chef/Activist Bryant Terry.

Tags: , , , , , , ,
Posted in Food and Drink, Home and Garden, Recipes

Healthy Romance Foods

Posted February 22nd, 2012

by Kate Malone, MS, RD, LD
If you served up your valentine something red this past hearty holiday, you may have gifted them some anthocyanins. Sound romantic? Oh, it is.
Anthocyanins are plant-based pigments that give fruits, vegetables, grains, and flowers their red, purple, and blue coloring. They play Cupid by attracting bees, ensuring future generations of tasty treats.

Very romantic.

Anthocyanins also act as antioxidants, substances that destroy free radicals. Free radicals are molecules that can damage DNA and cells in all living things, including your heart. Not so romantic.
Many foods and beverages have anthocyanins – berries, grapes, wine, red onions, red apples, beets, and purple cabbage are just a few. Below is a tasty recipe chock full of them. Pucker up those lips, open up your heart, and keep the romance alive!
Apple Cider Cabbage

Ingredients:

  • 2 T olive oil
  • 2 T butter (vegan option: Organic Whipped Earth Balance)
  • 1 large sweet onion, thinly sliced
  • 1 large head purple cabbage, coarsely chopped into 3” x ½“ pieces
  • ¼ cup sucanat (short for “sugar cane natural”)
  • ¾ cup raw apple cider vinegar
Directions:
  • Heat oil and butter (Earth Balance) over medium heat, add onions, reduce heat to medium-low, and cook onions until well browned/caramelized (20-25 minutes).
  • Add cabbage, sucanat, and apple cider vinegar, stir well, and cover.
  • Cook over medium heat until cabbage is tender (15-20 minutes).
Optional embellishments for color & crunch:
  • Sauté ½ cup shredded carrots and ½ cup halved roasted cashews for 1-2 minutes in saucepan after you take the cabbage out. Mix into cooked cabbage or serve on top.
  • Add a handful of toasted sunflower seeds.
  • Serve with other colorful sides like sweet potatoes, winter squash, or blood oranges.
Kate is a registered dietitian, local foodie, sustainable food systems nerd, and proud working owner. Look for her wandering the Co-op aisles in shopping bliss and at monthly ACG Community Engagement Committee meetings.

Tags: , , ,
Posted in Food and Drink, Recipes, Wellness