Scraps, Peels, and Stems- ebook: Recipes and Tips for Rethinking Food Waste at Home
(as of Apr 01,2021 05:14:45 UTC – Details)
“Local food writer Jill Lightner knows all the tips … her brand-new book “Scraps, Peels, and Stems: Recipes and Tips for Rethinking Food Waste at Home” is stuffed full of them. If you’ve got the will to reduce how much you waste, she’s got all the ways.” ―Seattle Times
“[Scraps, Peels, and Stems] is loaded with tips on gardening, composting, shopping and storing. There’s advice on meal planning, recipes, what to do with leftovers, both from restaurants and home cooked. All to help us minimize the amount of food we waste – an average of 18 pounds per month.” ―KNKX Food For Thought
2018 Gold Nautilus Book Award Winner in Green Living & Sustainability
All across the country, food processors, grocers, restaurants, and regular folks throw away perfectly edible food. In fact, every month nearly twenty pounds of food per person is thrown out in the United States, and we consumers are the worst offenders. However, the good news is that it’s easy to reduce waste―while saving money and eating healthier too!
Scraps, Peels, and Stems is a comprehensive and accessible guide to how you can reduce food waste in your daily life. Food journalist Jill Lightner shows how to manage your kitchen for less waste through practical strategies, tips, and advice on food purchasing, prep, composting, and storage. From beef bones, Parmesan rinds, and broccoli stems to bruised apples and party leftovers, Jill explains what to do with unused food, and how to avoid the extras in the first place. With attitude, a sense of humor, and the acceptance that none of us are perfect, Jill helps all of us understand some of the larger social, economic, environmental, and agricultural issues around food and its exorbitant waste. Topics and features include:
- 70+ recipes for breakfast, lunch, dinner, snacks, and drinks as well as items for your pantry
- Money-saving tips throughout
- Three levels of action for every topic, to help you figure out what’s doable
- Composting and recycling tips
- Portioning to avoid leftovers on the plate
- Meal planning vs. freestyle cooking
- Grocery shopping and dining-out tactics
- Storage strategies for small, urban kitchens―and how to read expiration dates
- Insight into “nose to tail” and “root to stem” cooking trends
Through clear advice, quick tips, useful techniques, and easy recipes, Scraps, Peels, and Stems shows how, by looking at the food waste we encounter in our daily lives, we can save money and make a difference.
From the Publisher
Don’t Throw That Out
What’s the impact of the food you eat? How about the food you waste? With new ways to use everything from turkey bones and bruised apples to restaurant leftovers, this accessible and engaging guide will inspire you to re-think what you do with your food.
Here are examples from the 70 recipes included in ‘Scraps, Stems, and Peels’
Lettuce with Peas and Mint
This recipe is perfect for cool-weather vegetable gardens—all the ingredients are ready to harvest at the same time—and it also works as a fresh-tasting way to salvage crisper drawer items before they get soupy.
Six Fresh, Green Sauces
Quick, fresh herb sauces are traditions on at least three continents. Each of these six variations are made in very similar ways for quite different results. If you have only a bit of the herb that’s called for, stretch it out with any tender green you have on hand. If you make more sauce than you can use right away, it will freeze wonderfully, either in ice cube trays or small tubs.
Associated with both Cajun and Creole cooking, gumbo is far more African than it is French, even if not all recipes use okra for thickening these days. This version is closest to a gumbo z’herbes thanks to the abundant leafy greens; use any mix of collards, Lacinato kale, Swiss chard, or beet, turnip, or mustard greens. If you have a bay tree in your yard, now’s the time to use fresh bay leaves.
You can serve this gumbo poured over white rice like a rich gravy (it will serve more than four if you do this), but you can also serve it on its own, as soup. This is a great recipe to use Turkey Fat Roux (page 189); substitute one-third cup for the oil and flour.
Salmon Collar Chowder
In a medium saucepan set over medium heat, add the bacon and cook, stirring, until the bacon is crisp and the fat has rendered, about 10 minutes. Stir in the onion and celery to coat them in the bacon fat and cook for about 5 minutes, until the onion is soft and translucent. Pour in the stock and milk, then add the thyme, black pepper, and red pepper flakes; stir to blend the seasonings. Once the liquid is simmering with plenty of bubbles around the edges, add the potatoes and cook, stirring occasionally, until they’re soft, 7 to 10 minutes depending on the type. Stir in the salmon and cook for 3 to 4 minutes, until it is opaque and gently flakes when pushed with a spoon. Serve immediately.
The chowder will keep in the fridge for up to 4 days. Because of the amount of milk and potatoes, this chowder does not freeze well.
2 slices smoked bacon, diced
1/2 medium white or yellow onion, diced
1 rib celery, diced (including leaves, if possible)
1 cup Shrimp Shell Stock (page 61) or clam juice
3 cups milk (not nonfat)
1 sprig fresh thyme or 1/4 tsp dried thyme, 3/4 tsp black pepper, 1/2 tsp red pepper flakes
1 pound white or yellow potatoes, diced
1 pound salmon collars, roughly chopped and small bones removed