Recipes to Reduce Kitchen Waste (from Food52)

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(herbs recently collected from my garden for a variety of kitchen uses)
photo: Sugar Sand Photography

Just came across yet another fantastic piece from Food52 (have I mentioned how much I love their site? Great info, and just adore their photography); this time about recipes to reduce kitchen waste. There are 30 recipes here to give you some tasty ideas on how to reduce food waste in the kitchen.

We’d love for you to try out some of the recipes and let us know what you think (and if you have some other ideas for ways to reduce food waste in the kitchen) here on the blog. (I’m particularly looking forward to trying the apple peel bourbon recipe. I am from the South after all so I do like my bourbon!)

Food52- 30 Recipes to Reduce Kitchen Waste

Enjoy Every Bite!
C

 

Happy Earth Day 2015!

Happy Earth Day everyone! We hope you can take a moment on this day to think about what you can do, as both an individual and as part of a community, to help ensure the earth continues to remain a natural and healthy world for many years to come.

In thinking about what both of us has done over the past year, I (Carol) have begun composting regularly and meal planning for the week on Sundays. Karen has reduced her waste by 10%, and she did that by buying less, meal planning, and using the Debbie Meyer green bags (she loves them SO much, she should be a spokesman for them!  http://www.amazon.com/Debbie-Meyer-GreenBags-Freshness-Preserving-5127799/dp/B00I4V1U06). She estimates that she saved $1200 last year. That’s a great vacation right there!

 

As part of Earth Week this week, I participated in my first Twitter chat on Monday and it was focused on food waste (wonderfully set up and moderated by Green is Universal, @GreenIsUni). Let me just say that it was INTENSE! Holy cow! But I learned so much and have some great information that I wanted to pass along to you. Below are some of the links:

 

1. What exactly can you compost and Bone Broth (which I’ve heard so much about lately and have wanted to make). Both from Ecocentric:
http://www.gracelinks.org/blog/4254/what-can-i-compost-the-scraps-that-make-the-cut
http://gracelinks.org/blog/5078/taste-it-don-t-waste-it-bone-broths

2. A great use for leftover apple scraps from that apple pie you might have just made: Apple Scrap Vinegar! (courtesy of Anne-Marie Bonneau, the @ZeroWasteChef):
http://zerowastechef.com/2014/10/30/apple-scrap-vinegar/

3. 10 things to do with stale bread:
http://ivaluefood.com/resources/cooking-eating/10-things-to-do-with-stale-bread/

And we just thought this was the cutest!


I also found a few cool new apps to that you might want to take a look at. FoodKeeper is from the USDA and Cornell University and will tell you how long an item from the supermarket will keep in the refrigerator or freezer. Fresh Food helps you find farmers markets that are closest to you.

And finally, here are few points I learned from Green is Universal on twitter these past few days:
1. More than 6 billion lbs of fresh produce go unharvested or unsold each year.
2. Food waste is the single largest component of solid waste reaching landfills & incinerators in the U.S.
3. Eggs are actually safe to eat 3-5 weeks after the date on the carton.
4. We throw out more food than plastic, paper, metal or glass.

 

Enjoy Every Bite everyone!
xo
Carol & Karen

 

Cookbook Update and Photos

Just wanted to update everyone that the cookbook is still plugging along. We haven’t received a publishing date yet (not that we’re chomping at the bit to get it out or anything!), but as soon as we finish up this 2nd round of edits that we’re working on with them, which include adding in the photos, things will move onto marketing, and that’s when we’ll get a publish date.

In the meantime, Karen and I got together this past week to take a few additional photos and to redo a few that I was just not happy with. Here are a couple of pictures that didn’t make the cut of the final photos to send to the publishers. Hopefully you still find them mouth-watering and are looking forward to the “official” photo and a recipe to go along with!

Pot Roast with Roasted Vegetables:

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Herbed Chicken and Broccoli Quiche:

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C & K

Grits, Bees, Square Watermelons, and Homer.

Some recent food/foodie articles I’ve come across recently that are fun, interesting, and just downright odd!

Food52 has done it again! The link below from them is informative, has great instruction, and lovely pictures. And it’s very “Every Bite”-esque!

1 Pot of Goat Cheese Grits, 5 dinners
This is really a great photo taken at a Whole Foods, to hit home the importance of bees and their importance in nature and our society:

A World without Bees

And this I just found so fascinating. A SQUARE watermelon?! And those had better be some damn good cherries!

Insanely Expensive “Fruit Parlor”

Cookbook update: any day now, we should be receiving cover illustrations for us to review for the front of the book! We’re trying to “patiently” wait for that “any day now”!

And I just have to end with something totally random but great: only the most awesome escalator EVER (click on it to enlarge and to really get the full effect of it’s awesome-ness!! pic via @EarthPics on twitter)

Enjoy and hope you enjoy eating Every Bite! 🙂
C

Olive Oil, “Culination”, and the Rollie EggMaster

Here is a nice piece from The Splendid Table about what “Extra Virgin” olive oil really means. It’s very interesting and informative, and comes complete with a video, recipe, and recommendations.

What “Extra Virgin” Olive Oil really means

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Also, apparently over half of Americans would rather do taxes than making and eating a homemade meal. Holy cow! Now that’s pretty bad!
Culination hopes to help change that, and is an “e-learning community that connects seasoned chefs with home cooks.” It’s designed to be informative and interactive, and is a great way to learn more about food and how to make it not such a chore to make and enjoy a homemade meal.
My favorite line from the article is: “we want your kitchen to be a place of inspiration, not intimidation.”

It is a well said, succinct sentence that is something K and I also firmly believe. We want you to use the Every Bite cookbook as a way to be enthusiastic and inspired to be in the kitchen; not dreading or avoiding it.

Culination

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And this is just something funny I (C) saw on “Sandwich Morning” on NPR. What the heck?! I just do NOT want my eggs shaped like that! GROSS! The video is funny (and that’s it’s an actual thing is a little scary), but it’s the comments that are particularly hilarious!

Rollie EggMaster

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Enjoy!
Carol & Karen

Cookbook Photo (almost!)

It was a hard choice (it always is when we have to get rid of a picture; they’re all our babies!), but this one of our Roasted Chicken didn’t make the final cut. It sure was tasty though to snack on after we took pictures of it! Mmmm mmmm!!

RoastChicken

Great “Every Bite” themed cooking suggestion from Food52 and Cookbook Update

I came across this great piece from Food52 about really using the best part of a Sunday roast. It’s a fantastic idea: particularly in terms of K and I and our cookbook, and eating “Every Bite”! The pictures are really nice as well and there is a delicious spaghetti recipe at the end:

Food52: The Best Part of a Sunday Roast

We also got an update from the Production Coordinator regarding the status of the cookbook: the cover is currently being discussed and drafts are being created, and the inside pages are “currently being formatted”! Whoo hoo!

Next week, we’ll post a new instructional video, as well as more updates and photos that didn’t make the cookbook cut!

Love to all-

C & K

Video and Link from America’s Test Kitchen

Just wanted to share a video and link that we saw over the weekend from America’s Test Kitchen.

The video is about the best way to cook good, crispy bacon, without it being too crispy and charred. Now I (C) love bacon, so I’m going to have to try this very soon. The technique looks quite interesting.

[youtube=http://www.youtube.com/watch?v=2guC4Badq2s]

 

The link talks about the need for salting fattier cuts of meat. For our Tasty Pork Shoulder recipe in the upcoming cookbook, we have you salt the meat with a good amount of salt. We know that worries a lot of people that it’s too much salt, is bad for you, will make it too salty, but trust us (and America’s Test Kitchen): it will be delicious!
Fattier Meat Requires More Salt for Seasoning

Enjoy!

C & K

The Why, When, and How: Checking the Temperature of Poultry

Why: You want to be sure your poultry is at the proper temperature because you want it completely cooked to minimize bacterial food poisoning.

When: You want to check the temperature before you think it’s done (say 10 minutes before the recipe says it will be cooked). You can always cook longer, but you don’t want to overcook!

How: You want to check your chicken (or other poultry) in two places: the breast and the thigh. Using a digital thermometer, take the temperature at the two places, being sure not to hit a bone. You want them to register 160 degrees. Check the breast first, as that is going to reach temperature first.

 

Here is a link to our video about checking the temperature, as well as a picture of our Perfect Roasted Chicken from back when we first started recipe testing for the cookbook!