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Zero-Waste Chef

07.21-baby-fig

Posted on July 15, 2021by Anne-Marie Bonneau
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I’ve been making calzone all week with a sourdou I’ve been making calzone all week with a sourdough discard crust. Essentially, roll out the dough, fill half the crust with various toppings, fold the dough across the filling and seal the edges by pressing them together with wet fingers. Bake, slice, eat—no utensils needed (usually). Like pizza, you can fill a calzone with various food on hand, ensuring more of it gets eaten before it can go to waste. Make this dough a couple of days in advance and store it in the refrigerator to save time on calzone night. I filled the calzone pictured here with homemade ricotta, sautéed mushrooms, sautéed collard greens and pesto—all ingredients I found in the refrigerator in need of a blank canvas. Link in profile for the new recipe and filling ideas.
Brew kombucha for the climate! I was shocked when Brew kombucha for the climate! I was shocked when my best friend, who lives not far from my mother in Ontario, texted me on Tuesday, telling me to tell my mom not to go outdoors because of terrible air quality due to smoke from fires in Quebec ignited by lightning that struck parched forests there. (Global heating is making the planet hotter and drier, unless a hurricane is flooding it.) Ontario is also burning, in addition to pretty much the entire country. There was talk of delaying last week's election in Alberta—because of fires there. It went ahead as planned and a pro tar sands candidate won the premiership—while the province burned down. You wonder what it will take. Well, it will take us organizing and demanding change. As Bill McKibben, founder of @350.org has said, "The most important thing an individual can do is be a little less of an individual and join together with others in movements large enough to make change." I scheduled a climate action fundraising kombucha workshop for June 22nd. To join, donate any amount—no amount is too small!—to a climate-focused organization (see the list on my blog), email me proof of payment and you'll receive the top-secret Zoom link for the class. And if you live nearby in Northern California, I'll happily give you a SCOBY for the class (while supplies last) if you come down to my neck of the woods, which, fortunately, are not burning... it's not "normal" to have these out-of-control massive fires here either. Link in profile for the workshop and list of class materials. Stay inside if you can. Turn on a HEPA air filter if you have one. Wear an N-95 mask when outdoors.
Ideally, we would eat all the food we buy but wast Ideally, we would eat all the food we buy but wasted food happens. When it does, that waste belongs in a compost of some sort—never in a landfill, where it produces the potent greenhouse gas, methane.   The most efficient way to compost is to set up a system at home, either outside in a backyard bin, inside in a worm bin, or something between—bokashi, which starts inside and finishes outside. If you don’t have access to a yard, your city may have a curbside program that picks up food scraps and wasted food.   A couple of our neighbors drop off their food scraps after they have amassed a pile. They bring them in brown paper bags, which add a bit of the necessary brown matter a compost bin needs. After these go on the pile, we cover them with more brown matter—straw harvested from our yard. Collecting scraps from neighbors not only builds our soil but helps build community!   Learn more about composting in @cecnorthamerica’s Food Matters Action Kit, free to download and full of strategies to reduce wasted food and the guidance you need to start composting at home when food does go off. The kit is designed for kids aged 5 and up but anyone will find this info-packed guide useful. Link in profile to download.
These two native lesser goldfinches perched on our These two native lesser goldfinches perched on our native goldenrod have been visiting every day. Last year, we started filling what had been a lawn with native plants to help support the little part of the ecosystem we inhabit. The birds love it. I’ve also seen many insects out there that I never saw in the old days. Native birds and the insects that feed them evolved alongside native plants, not lawns. If you’d like to support them, you could shrink the lawn and plant even just a couple of natives to get started. If you live in an apartment without a yard but have a balcony, plant a few natives in pots there. The pollinators will find them. Or sneak a native plant out on the property somewhere 🤫
Reels of melting of chocolate in their plastic pac Reels of melting of chocolate in their plastic packaging by putting them in a pot of hot water have been making the rounds. Heat, plastic and food do not mix! ☠️😵 Heat speeds up the leaching of toxins present in plastic into the food. But there are easy, plastic-free ways to melt chocolate. You can use a microwave (ours doesn’t work) or a makeshift double boiler—a large bowl sitting on a small pot of boiling water. Add chocolate to the bowl and melt. Just make sure the bottom of the bowl sits above the water and not in it. I used my melted chocolate to marble a couple of loaves of banana bread. Divide the batter, stir chocolate one half, alternate adding the batters to loaf pans, swirl with a knife and bake.
Strawberry blueberry galettes with semolina pastry Strawberry blueberry galettes with semolina pastry Because you don’t trim the edges of galettes, which could lead to pastry waste, and you can fill a galette with whatever fruit (or vegetable) you have on hand, this rustic open pastry reduces wasted food—saving money, conserving resources, reducing methane and filling tummies, not trash cans. I had intended to bake these galettes immediately after I bought berries on the weekend but didn’t get around to it for a couple of days. By then the strawberries looked a bit sad, their flesh softening and color fading. In other words, they were still perfect for a fruit filling! If you don’t gobble these up entirely after they cool, cover them with a plate, not plastic wrap, to store. And freeze any berry bits to make fruit scrap soda later. See my profile or Stories for the link to the new recipe, courtesy of my daughter, MK.
TP TEA in Cupertino is now on the list of Silicon TP TEA in Cupertino is now on the list of Silicon Valley businesses that allow customers to bring their own mugs—or stylin’ @bettybobaco reusable glass and ceramic tumblers!—to fill with boba in order to avoid the single-use plastic. So much nicer to drink out of than single-use plastic. Over 50 businesses are now on the list of restaurants, cafés and bulk stores that allow—encourage even!—customers to bring their own containers to fill, avoid throwaway takeout containers and reduce waste. (Link to the full list @svreduces.) And if you'd like to start a similar initiative in your town, come to the next @usreduces and find out how to do it. (It's pretty easy!) . . . . . #bobateahouse #byoc #byocup #reusereduce #reusables #reuserevolution #reusablecup #wastenotwantnot #sustainablelifestyle #wastefreeliving #plasticpollution #plasticpollutes #plasticfreeliving #plasticfreelifestyle #breakfreefromplastic #plasticisfossilfuel #lesswaste #lowwasteliving #intentionalliving #slowlivingmovement #artofslowliving #zerowastejourney #zerowastelifestyle #zerowastetips #zerowastechef #climatecrisis #siliconvalleyliving #svreduces
Focaccia is a blank canvas to decorate with food s Focaccia is a blank canvas to decorate with food scraps that might otherwise go to waste. I embellished this whole wheat sourdough focaccia with an onion—including the greens—and a couple of radishes that I found rolling around in the bottom of the crisper. I found a spoonfull of capers in the refrigerator and tossed those on too. Use your favorite focaccia recipe. This dough contains: ✨ 125 grams leaven (i.e., active starter) ✨ 350 grams whole wheat flour ✨ 150 grams all-purpose flour ✨ 375 grams warm water ✨ 12 grams course salt (plus more for sprinkling) ✨ 3 tablespoons (40 g) olive oil, divided (1/3 in dough, 1/3 in pan, 1/3 on dough surface) At the end of the bulk fermentation, I place the dough in the prepared pan and do an overnight cold proof, pull it out, let it sit for a couple of hours at room temperature, dimple, decorate and bake at 425°F for 25 to 35 minutes, or until the focaccia is golden brown. Prevent wasted food and eat amazing bread!
🚨New recipe alert! Oatmeal chocolate chip cooki 🚨New recipe alert! Oatmeal chocolate chip cookies with a sourdough flax egg🚨 I've been posting cookie recipes on my blog recently because a) I figure that while ChatGPT can spit out recipes, it can’t test them so for now I still have a job and b) I like cookies. Swipe to see what the chatbot came up with for a sourdough cookie recipe BUT bake at your own risk! I haven't tested that, only my recipe below. 3 tablespoons unfed sourdough discard, 100 percent hydration 1 tablespoon ground flaxseed brown or golden, finely ground 1 cup all-purpose flour ½ cup old fashioned rolled oats ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt ½ cup plus 2 tablespoons butter, softened dairy or vegan ¾ cup packed brown sugar golden or dark 1 teaspoon vanilla extract 1 tablespoon molasses 1½ cups semisweet chocolate chip pieces 1. Make a sourdough discard flax egg by combining the sourdough discard and flaxseed meal in a small bowl. Set aside to thicken for 10 to 15 minutes. Preheat the oven to 375°F. 2. In a medium-size bowl, sift together the flour, oats, baking powder, baking soda and salt. 3. In a large bowl, beat together the softened butter with a hand mixer on high speed until creamy, about a minute. Add the sugar and beat until creamy. Beat in the sourdough discard flax egg, vanilla and molasses. 4. Mix the dry ingredients into the wet ingredients. Mix in the chocolate chips. 5. Drop the dough by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 12 to 15 minutes or until the cookies are golden brown. The centers will still be soft. Rotate the trays halfway through baking. 6. Allow to cool on the cookie sheets for 2 minutes. Transfer to a cooling rack to completely cool. Store in a container for a week or the freezer for up to six months. Remember to save this recipe!
Bringing home intact strawberries in a container r Bringing home intact strawberries in a container rather than mushed strawberries (i.e., jam) in a plastic produce bag. Your area’s food laws may differ but here in California, if I (gently) dump baskets of berries into a container or jar and return the baskets to the vendor while I’m at the booth, the vendor can reuse them. The baskets have increased in price over the last few years so vendors are happy to have them back. If I take the baskets home and later return them, the vendor can’t reuse them unless they first steam them with a very expensive piece of equipment that no one owns. The thinking behind this law is that the baskets become contaminated in our homes. So, if I return them to the vendor after bringing them home, they will recycle them, which is often more like wish-cycling. Some of these went into strawberry-rhubarb galettes, some went into soda and some went directly into tummies. What's your favorite strawberry recipe? . . . . . #berryseason #eatseasonal #farmersmarkets #supportsmallfarms #reusables #reusableproducebags #jars #wastenotwantnot #sustainablelifestyle #packagefree #plasticfreeliving #plasticfreelifestyle #breakfreefromplastic #plasticfreejuly #plasticpollutes #plasticisfossilfuel #lowwasteliving #slowfoodmovement #slowlivingmovement #artofslowliving #zerowastejourney #zerowastelifestyle #zerowasteliving #zerowastetips #zerowastekitchen #zerowastechef #climatecrisis #thereisnoplanetb
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