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

 

American Holiday Weekend and Victory Gardens

This coming weekend marks the celebratory American holiday of the 4th of July. Many fireworks, parades and other festivities will be happening all over the country. I will be out with my husband again this year to watch our favorite kids’ parade and main parade in the town of Edmonds, Washington. It is so much fun! We just love it!

4th of july(Elderly couple from a previous year of parade watching
photo-Sugar Sand Photography)

I’m also currently reading “Animal, Vegetable, Miracle” (finally!) by Barbara Kingsolver. Her husband, Steven Hopp, also writes small sections throughout the book, and I have an excerpt I want to share (John Raeburn was a local-foods advocate who died in 2006):

“At the beginning of World War II when Germany vowed to starve the U.K. by blocking food imports with U-boats, Raeburn, an agricultural economist, organized the “Dig for Victory” campaign. British citizens rallied, planting crops in backyards, parks, golf courses, vacant lots, schoolyards, and even the moat of the Tower of London. These urban gardens quickly produced twice the tonnage of food previously imported, about 40 percent of the nation’s food supply, and inspired the ‘Victory Garden’ campaign in the United States. When duty called, these city farmers produced.”

Karen and I have a recipe in chapter 7 of Every Bite entitled “Victory Garden Polenta with Tomato Sauce and Greens” with an excerpt before the recipe about Victory Gardens in the U.S.
I remember not knowing much about them at the time of doing that recipe (and coming up with the title) and enjoyed learning about it immensely. How interesting to learn even more by reading about what inspired them in the first place.

I’ve been doing my part in terms of urban gardening! (taken this week on my back deck):

farm

I’m just thinking today about the upcoming holiday celebrating our nation and reading about the people in it who make such a difference by what they can do,  made me even more aware of the power of the people in this and all great nations!

Have a wonderful holiday weekend and enjoy every bite!

xo

Carol

Cookbook Update and Some Other Stuff…

Hi all-

Early this week, we got an email from Robert at Vanguard with the 1st copy of the manuscript to proof! To say we were thrilled is an understatement! I (Carol) was particularly taken a back seeing the title/author page and the copyright page. It’s finally becoming really real and is starting to look like a cookbook!

We also got a first idea for the cover for the book. It’s not really what Karen and I had in mind, but we’ll work with them and will get if figured out. We’ll have the first draft to them by next weekend and will move on from there. Not until we’re done with the proofing and it moves onto the marketing department do we get a release date. Which is what we’re particularly excited for! Hopefully just in time for the holidays!

I also came across a couple of interesting food tidbits you might enjoy:

The first is a suggestion on what to do with leftover Sriracha from lifehacker.com. They’re not wasting a thing and we love it!

Last Bit of Sriracha!

The second is just a creative and healthy way to give and eat salads (from the Daily Dish). I just find the photo so pretty:

Salad in a Jar
Enjoy eating every bite!
love

The Why, When, and How: Smashing Garlic and Cutting Round Vegetables

To Smash or not to Smash? Here we discuss and demonstrate for you, as well as how to easily cut round vegetables that tend to want to roll and get away from you!

Why: smashing garlic helps get the most flavor out of the clove, and it helps make chopping the clove easier, because it doesn’t “roll around” on you.
“Round” vegetables, such as mushrooms and onions, tend to want to “roll” or move around on you when you’re trying to chop them. This video will help you remove the rolling and will help show you how to chop easier!

When: whenever your recipe calls for yummy garlic or vegetables.

How: see Karen in the video below-

Every Bite: Smashing Garlic & Cutting Round Vegetables

Enjoy!

Carol and Karen

I always have a favorite part of these videos that Karen does, and in this one, it’s around the 6:30ish mark, where she starts talking about “ze claw”! So funny! It’s really a great tip and one that has totally stuck with me for years, because even when I’m in the kitchen now and I’m chopping something, I find myself giggling and saying “you hold your fingers like ze claw yes!”   🙂

Cookbook Update and Photo

“…we will now commence with the production process.”
As of an hour ago, all final paperwork was submitted to the publisher for the deadline to receive everything and begin working on it’s publication!

K and I got a great email back from the publishers this morning, with the last few words listed at the beginning of this post. I cannot really begin to tell you how seeing those words made me feel, but I’ll try! I felt satisfaction, excitement, panic, relief, calm, and proud all at the same time. My feelings/response were definitely an experience and quite honestly, it surprised me just how much everything hit me. Not something I will soon forget.

We are so exhausted and are so happy to have everything to them. We could have gone on and on with making tiny corrections here and there and tweaking until the late hours of the evening (which I did many times- especially recently to meet the deadline), but at some point, you have to stop and be thankful there is a deadline there to MAKE you stop. It’s in their hands now, so fingeres crossed!

Here’s a picture of the Balsamic Glazed Carrots that did not make the final cut for the cookbook.

More soon and much love-

C

Balsamic Glazed Carrots

Collard Greens: Delicious and Nutritious (and not just a Southern staple)

I (Carol) came across this great blog post about collard greens from the Grace Links website. Being a Southerner (and with a wonderful Mom from Georgia who is quite the amazing cook), I grew up on collard greens, mustard greens, and turnips. I definitely didn’t care for them much when I was younger, but I certainly love them now!

Check out this interesting post and learn more about collard greens- including a brief history, facts, tips, and best of all, how not to waste anything when you cook them!

Enjoy!

C

http://www.gracelinks.org/blog/1798/real-food-right-now-and-how-to-cook-it-collard-greens

The Why, When, and How: Blanching

Blanching, or “par-cooking” (i.e. partially cooking) is one of the simplest cooking techniques to master!

 

Why: If you’re blanching before freezing, you want to do it to make sure everything freezes properly, so you can enjoy your hard work throughout the winter months! If you’re blanching before serving on a vegetable tray for a party, or to use in another dish, blanching helps make your food easier to eat and digest

When: You want to do it before you freeze any fruits or vegetables, if you have a highly liquid vegetable, such as spinach, that you want to remove some of the water from, or if you want to have some vegetables out for a vegetable tray at a party.

How: Drop your fruits or vegetables into boiling hot water, and let it sit in the water for 10-60 seconds (depending on the fruit or vegetable). Immediately remove from the hot water and place in a bowl of ice cold water to stop the cooking process.

 

Here is a link to our video about blanching. Feel free to post any questions you may have and we’ll be sure to get back to you!

 

Thanks!

Karen and Carol