"A Greener
Kitchen"
April 22,
2010 - Volume 1, Issue 07
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Degrees
of Green
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In
forty
years of Earth Days, we've learned a lot! Yet, our
individual impact on the planet is one of those topics
where the more we know, the more we realize what we
don't know! Whatever your motivation for becoming
greener in your lifestyle, the power of incremental
change can bring enormous benefits to you individually,
and collectively to the planet. Green  kitchen habits save energy, help
maintain sustainable environments, and can save money!
Green isn't just trendy; it's smart and thrifty!
Doing things differently -- more green -- in the kitchen
doesn't have to affect quality, nor decrease enjoyment.
In
this issue, we pick a few of our favorite
"green" tips for cooking and cleaning green. We
demonstrate some of these green tricks right away in
three easy, appetizing
recipes.
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Cooking Classes at Love to
Cook!
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We have a great
line-up of classes underway! It's a great way to spend an
evening or day! We look forward to having you in our
kitchen soon! Cooking classes make a great date night
too! Get all of the details on our
website's Cooking Class page
or Click the Class Titles
below.
 Thursday,
April 22nd - Spring Luncheon- 6:30pm - Resident Chef JaDene Denniston has the
perfect menu for your spring luncheon. Invite friends or
family over and prepare this simple, elegant meal for
them. They won't soon forget it!
Friday,
April 23rd - Mexican Made Easy for the Children & Family
Support Center- 6:30pm - Tiffany Jeppsen will share
delicious recipes in her "Mexican Made
Easy" class. All proceeds of this class plus 20% of
sales from 6-9 p.m. will be donated to The Child and Family
Support Center. Come enjoy some delicious food and
support a good cause.
Saturday,
April 24 - Whole Grain Pastas & Sauces - 6:30
pm - There's nothing like pasta. In this class our
Resident Chef JaDene Denniston & Joy Ercanbrack are
teaming up to create these delicious whole grain dishes.
Learn about the benefits of eating whole grains and
incorporating different styles of grains into your diet.
Tuesday,
April 27, 2010 - Italian Cuisine - 6:30 pm - Discover
authentic Italian Cuisine with Pier Micheli, owner &
executive chef of Le Nonne. Treat yourself
to a night of fun and great food!
Thursday,
April 29, 2010 - Rustic Italian Breads - 6:30 pm - Brandon Saunders, former pastry
chef of Crumb Brothers Bakery will share the secrets of
traditional Italian breads. Come learn all the secrets
of these free-form artisan loaves.
Wednesday, April 28, 2010 - Wilton Fondant
& Gum Paste Workshop - 6:30 pm - In this hands-on two
week course, cake decorator April Olsen will teach the basics
of working with fondant and gum paste. Come learn tips
and tricks that will have you decorating award
winning cakes in no time.
Saturday,
May 1st, 2010 - Mother's Day Brunch- 11:00 am -
Stumped about what you can do for your Mom this
year? Why not prepare a brunch just for her.
Resident Chef JaDene Denniston has a menu that
will be special for her and easy on you. Her menu is
filled with simple and delicious items that are sure to leave
a lasting impression.
Tuesday,
May 4, 2010 - Cinco de Mayo - 6:30 pm - Celebrate Cinco de
Mayo with a fantastic menu. Chef Robert Sanderson has the recipes
for great food that you need to have a great time. This
Mexican feast is not one that should be missed.
Wednesday, May 5, 2010 - Hands On Whole Wheat
Bread - 1:00 pm - Come learn from our in-store instructor
how to make delicious wheat bread using freshly ground wheat
flour. Instructor will also demonstrate how to make our
cinnamon/currant variation. Includes pan and one loaf of
bread to take home.
Thursday,
May 6, 2010 - Cheesecakes: Simple & Elegant - 6:30 pm
- Learn the secrets behind this creamy classic dessert from
the masters. Resident Chef JaDene Denniston and Chef Anne
Parrish will reveal all the tricks of the trade you need to
know to make beautiful cheesecakes.
We have more wonderful classes planned for Spring! Learn
more on our
website's Cooking Class page. |
No Pain, All Gain -- Trimming the
Kitchen Footprint
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Green
Cleaning
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Reduce,
Reuse, Repurpose, and Recycle
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 During our lifetimes, each
of us will produce about 45 tons of garbage. That's a
staggering quantity of "stuff" discarded. With a little
effort, the amount of "stuff" we use can be reduced, reused,
repurposed, or recycled.
Reduce -
Buy less packaging, put several produce items in one
produce bag, buy loose fruit and vegetables in usable
quantities instead of prepackaged units. Buy in bulk, then
refill containers.
Reuse -
Carry reusable tote bags to the market and all shopping
stops; keep compact nylon bags in your purse or glove
compartment.
Repurpose -
Some food packaging can be used again, e.g., today's
empty bread bag, carries tomorrow's sandwich to work.
Recycle -
Clean and separate food packaging for local
recycling.
 Composting-
This type of recycling is an easier habit that you might
think. Plant-based food scraps can be easily composted at home
diverting valuable organic material from landfills where the
material will not be available for use again. Keep a compost
pail near the kitchen sink and add food scraps. Compost pails
are equipped with a charcoal filter in the lid to eliminate
any odors between emptyings. Compost pail contents may be
 dumped outside in a compost
pile or bin, or taken to a local compost recycling location.
The decomposed organic matter becomes rich dirt that yard
plants love. Here's a good link to a Beginner's Guide to
composting.
What can be
composted? - Generally, any plant-based item can
be composted. This includes any fruit and vegetable trimmings,
coffee grounds (including the paper filter), and tea bags.
With the exception of eggshells, animal-based foods, (meat,
fish, dairy, fats), do not make for good compost and should be
placed in the garbage. Most packaging is not compostable - tin
cans, plastic bags, or
bottles.
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Smart Refrigerator
Tips
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Tip
#1: The refrigerator is the most energy-intensive
appliance in a household and can amount to 20% of a
household's electric bill.
Tip #2: Keep your
refrigerator set at optimal temperatures, 39-40ºF, and your
freezer at 0ºF. Any colder and energy is wasted.
Tip #3: Fill the
refrigerator to 75% capacity even if it's just with water or
sodas. The chilled mass will help the refrigerator recover
faster from door openings and closings. (Too full, and chilled
air circulation will be uneven and
impeded).
Tip
#4: Store leftovers in reusable containers with lids
instead of using plastic wrap or foil to cover. Chantal's "Make
and Take" stoneware with its natural glaze has a
silicone gasket on the lid for secure storage.
Tip #5: Defrost frozen
foods overnight in the refrigerator capturing the cool energy
to help power the refrigerator. (It's also a good idea for
food safety reasons to defrost in the
refrigerator).
Tip
#6: Vacuum the coils of the back of your
refrigerator regularly for efficient energy
transfer.
Tip #7:
Do we need to say this? Don't stand with the
refrigerator door open mulling over your possible
selections.
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Q
& A's
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 Q: My slow cooker is "on" for hours
each time it's used. Is this energy efficient?
A:Newer slow cookers are very
energy efficient and even though they are "on" for long
periods, they use very little energy in maintaining their low
cooking temperatures. All-in-one meals made in a slow cooker
will maximize the energy usage.
 Q: Why should I change from incandescent
lighting to compact fluorescent lighting
(CFL)?
A:Your kitchen may be the
last holdout for switching to CFL bulbs because of unique
"spots" or "floods." CFL's are now available in many of these
unusual shapes and sizes. Changing light bulbs is one of the
simplest and most impactful things we can do to conserve
energy. About 90% of the energy used by an incandescent bulb
is given off as heat, not lighting! A CFL bulb uses only 25%
the amount of energy that an incandescent bulb does.
Q: What are
micro-fiber cloths, and how do they work?
A:Now available are many
micro-fiber products that can be used for most cleaning tasks
in the kitchen and throughout the house. Micro-fiber cloths
and a little water accomplish most cleaning tasks without any
chemical agents! Micro-fibers are a Swedish invention where
microscopic threads create a special surface that grabs and
captures molecules of dirt, grease, and even some germs. A
micro-fiber cloth will last through several hundred
launderings.
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Cookbook
Review
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Big
Green Planet Cookbook by Jackie Newgent, RD. Copyright
2009. Published by John Wiley & Sons, Inc., Hoboken, NJ.
Copyright 2009.
 Cooking consciousness is raised with a
cookbook like the Big
Green Cookbook. The author presents hundreds of
delicious recipes and gently guides us to greener cooking
habits along the way. She begins her mentoring with the
structure of the book; recipes are grouped according to the
season. This organization helps us transform our farmer's
market trips in a purposeful direction with inspiration for
the changing bounty. The tutorial continues with plentiful
tips and instruction in each recipe's sidebars. We're taught
about "lid cooking," serving in "peels," and turning off the
burner a minute or two early and allowing residual heat to
finish the task. Ms. Newgent brings an energy and humor to her
writing that is contagious and enabling in helping us shift
our cooking habits.
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Three
Green-Cooking Recipes
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Recipes
excerpted from Big
Green Cookbook by Jackie Newgent, RD. Published by John
Wiley & Sons, Inc. Hoboken, NJ. Copyright 2009. Reprinted
with permission of the publisher. All rights
reserved.
 Lemon-Pistachio
Quinoa Pilaf
Light, fast,
and satisfying! This pilaf cooks with a minimal amount of
stovetop energy. Bring the water to a boil, then turn off the
heat and let stand with the lid on. Quinoa, full of
whole-grain goodness, has the highest amount of protein among
grains. The lemon adds brightness, and the pistachios bring
crunch and color. It's versatile as an entrée, or as a side
dish.
View and
Print
 Sweet
Onion Quesadilla
with Strawberry-Serrano
Salsa
Just in time
for Cinco de Mayo! This quesadilla variation sports fresh
flavors and bright colors. The nutty flavor of the whole-wheat
tortillas combined with the sweet onion is a delicious
combination. Use a microwave to wilt the onion for minimal
energy use. The strawberry salsa is a great springtime
variation for these quesadillas.
View and
Print
 Baby
Spinach Orzo Salad
Full of
veggies, this orzo
salad may be served warm or cold. The orzo is cooked with
minimal heat by bringing the pot to a boil, then standing with
a lid on for the remaining cooking time. This method has the
advantage of returning perfectly cooked orzo. Lemon, fresh
herbs, cucumber, and tomatoes finish the salad. We added some
chopped Kalamata olives for extra color contrast and
flavor.
View and
Print
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Have fun
exploring your kitchen and cooking habits to see where some
extra green might be
found!
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Chris Beykirch and All the Staff at Love to Cook!
1211 N. Main Street Logan, UT
84341 435-752-9220/888-GADGET9 www.luvtocook.com | |
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