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Zero-Waste Chef

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Posted on September 29, 2020by Anne-Marie Bonneau
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My student daughter Charlotte has no money for pre My student daughter Charlotte has no money for presents so she made each of us a journal out of (mostly) scrap paper and scrap cardboard. She covered the large one for her dad with fabric from one of his worn out old shirts. The pink fabric scrap sat on my pile for years. For the one without a spine (the yellow journal), Charlotte used the coptic bookbinding method. Merry Christmas to all who celebrate it! #bookbinding #upcycledclothing #reused #zerowastelife #zerowastejourney #zerowastelifestyle #reducewaste
Our sewing bee is in The Guardian this morning as Our sewing bee is in The Guardian this morning as part of its "My DIY Climate Hack" series, which features everyday people’s creative solutions to the climate crisis. Every month or so, my friends and I get together to make reusable cloth produce bags out of donated fabric that may otherwise end up in a landfill. Later, we give the bags away at the farmers' market for shoppers to use instead of polluting plastic. We have so much fun doing this! See my stories for the full article. #upcycled #sewists #sewistsofinstagram #zerowastelifestyle #plasticfreeliving #plasticfreeoceans #reusable
Limoncello makes a great gift and you still have t Limoncello makes a great gift and you still have time to make it if you start now. 7 lemons, medium size 500 ml vodka or Everclear 1 cup granulated sugar or to taste 1 cup water or to taste Scrub the lemons well. With a vegetable peeler, being careful not to remove the bitter white pith, remove strips of lemon peel. Place in a clean quart (4-cup) jar. Pour vodka or Everclear into the jar, ensuring the alcohol covers the peels. Seal the jar. Let the mixture sit for at least 4 days. Line a sieve with a thin cloth and place the sieve over a medium bowl. Pour the contents of the jar into the cloth-lined sieve to strain the alcohol. Compost the lemon peels. In a pot, combine the water and sugar over medium heat. Stir until the sugar dissolves, about 5 minutes. Cool and combine with the alcohol. Bottle and chill. (Add as much or as little simple syrup as you like.) Store in the refrigerator for about a month or in the freezer for a year. Are you giving any homemade gifts this year? #limoncello #lemons #lowwaste #plasticfreegifts #plasticfreelife #plasticfreeliving #homemadegifts
More adventures in socca/farinata making. For thi More adventures in socca/farinata making. For this one, I ground up some green lentils and made my socca as usual. I do prefer chickpea flour but this also tasted really good. Scroll back a couple of posts for the swappable recipe with chickpeas. The lentil flour needed a bit more water. Oh and you don’t need to grind your own flour to make these—or anything. I just like to grind up all the things. #lentils #glutenfreerecipes #socca #farinata #foodwaste #lovefoodhatewaste #plantbasedmeals
Sourdough discard naan! With the leftovers, I mad Sourdough discard naan! With the leftovers, I made mini pizzas. I carefully took pictures of them arranged on a baking sheet but when they came out of the oven, they looked so good that we descended upon them and devoured them immediately. It wasn't until I took that last bite that I remembered I was supposed to take a picture. So just take my word for it that they looked (and tasted) absolutely delicious! Swirl leftover naan (or pitas) with whatever sauce you find in the refrigerator—pizza sauce, pesto or hummus. Then top with whatever needs to be used up—chopped tomatoes, sliced mushrooms, onions or olives, bell pepper strips, arugula, shredded cheese, feta cheese... Cook at 400°F for about 10 minutes until the toppings begin to brown. Broil for 1 minute to brown any cheese. Oh, by the way! I'm teaching a sourdough starter workshop on January 4th, 10am PT/1pm ET, only $9 per person. Makes a great zero-waste gift! Register in my profile. #zerowastehome #zerowastelifestyle #sourdoughbaking #sourdoughlove #sourdoughpizza #sourdoughdiscard #foodwaste #lovefoodhatewaste
When I'm tired and hungry and need to make dinner When I'm tired and hungry and need to make dinner quickly, I'll often make socca (farinata), a savory, rich chickpea pancake. It contains chickpea flour, water, olive oil, salt and pepper. I added a thinly sliced shallot to this one. This, with roasted vegetables on the side makes a delicious, filling and economical meal. Bonus satisfaction points if you roast vegetables that have seen better days and may otherwise go uneaten. This is how I make it: 1 cup (140g) chickpea flour 1 teaspoon salt freshly ground pepper 1 cup warmish water 5 tablespoons olive oil, divided (2-2-1) 1 shallot, thinly sliced Combine chickpea flour, salt and pepper in a medium-size bowl. Combine 2 tablespoons of the olive oil and warm water. Slowly pour the liquid ingredients into the flour and whisk until smooth. Cover and let sit for at least 30 minutes or up to 8 hours. When ready to bake, place a 12-inch cast-iron pan in the oven and preheat it to 450F. Once the oven is heated, add 2 tablespoons of oil to the pan and the shallots. Return the pan to the oven. Stir the shallots after 4 minutes. Cook another 2 to 4 minutes until browned. Pour over the batter, and bake for 12 to 15 minutes until crispy around the edges and set in the middle. Brush the top with the remaining 1 tablespoon olive oil and broil for 1 minute. Cut into wedges and enjoy while hot. Have you made socca/farinata? #chickpeaflour #socca #farinata #foodwaste #foodwastewarriors #lovefoodhatewaste #plantbasedmeals
Pastry prevents all kinds of food from going to wa Pastry prevents all kinds of food from going to waste! Fill a pie with the fruit you have on hand or make a savory pot pie with random vegetables. This pie contains pears. It was delicious! My daughter MK gets bonus points for buying this small, six-inch pie plate at the thrift shop. I usually see lots of these at the thrift shop. #pastrygram #pearpie #foodwaste #foodwastewarriors #lovefoodhatewaste #zerowastelife #zerowastetips
I ran out of dishwasher detergent so I used my hom I ran out of dishwasher detergent so I used my homemade scouring powder (which I’m also running out of) and it worked! I wouldn’t use this every time—it’s not as potent for dishwasher detergent—but it’s good in a pinch and it’s great for scouring the kitchen sink. Here’s the recipe: ½ cup baking soda ¼ cup salt ¼ cup washing soda (aka sodium carbonate) 1 to 2 tablespoons ground dried citrus zest 1. Place ingredients in a jar, close it and shake the contents to combine everything well. 2. Sprinkle the scouring powder onto dirty, grimy surfaces, scrub with a damp sponge or rag and rinse. Or use in the dishwasher in a pinch! Use lemon, orange, grapefruit or lime or a combination of citrus. Use up the zest, enjoy the smell and save money! #foodwaste #citrusseason #foodscraps #wastenot #wastefreeliving #zerowasteliving #zerowastetips #zerowastekitchen
Good news du jour! California’s ban on single-us Good news du jour! California’s ban on single-use plastic, pre-checkout bags goes into effect on January 1st, 2025! Plastic pollutes all along its lifecycle—from the extraction of fossils fuels to make the plastic, to refining, to manufacturing, to disposal in a landfill, incinerator or the environment. Used for produce, bulk foods, baked goods and meat, single-use plastic, pre-checkout bags will be “replaced with recycled paper bags or bags considered compostable under state criteria.” Here’s an idea—bring your own reusable produce bags when you shop! You can buy reusable cloth produce bags all over the place or make your own for practically zero dollars. I make mine out of fabric scraps and old, worn sheets (just cut around the worn, weak parts). I’ll slap up the “patterns” in my stories. Swipe to see single-use plastic produce and bulk bag alternatives. #reusablebags #plasticfreeliving #plasticfreeforthesea #climatechange #zerowasteliving #zerowastelifestyle #upcycle
Have you ever had parsnip pie? My daughter MK bake Have you ever had parsnip pie? My daughter MK baked this parsnip pie, following a pumpkin pie recipe and substituting cooked parsnips. After quickly cooked the parsnips in a pressure cooker, MK ran them through a food mill (a food processor would work just as well). She added pumpkin spices and the other standard pumpkin pie ingredients. The pie didn't last long. I'm surprised I was able to actually get a picture of it! MK has also baked a sweet potato pies from leftover sweet potatoes, again following a pumpkin pie recipe and swapping in puréed sweet potato for the pumpkin. Baking with what you have on hand reduces wasted food, saves money and leads to delicious discoveries. #foodwaste #lovefoodhatewaste #zerowastelifestyle #thanksgivingdesserts #thanksgivingdinner #parsnips #pastrylover
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