Jenn’s Cook Book

Veganomics Lesson Nine: Stop food waste by utilizing leftovers.

Above: Leftover Zucchini Chowder gets new life by adding pasta.

What are leftovers? Leftovers fall into two categories:

(1) when you prepare a meal and there is still food left
(2) when you buy a certain item for a recipe but do not use it all (a can of tomato paste is a good example)

There are several strategies for putting leftovers to good use, the first being prevention (or portion control). Prevent leftovers by making only the amount of food that will be immediately consumed. This is especially effective with side dishes such as rice or noodles, where it is relatively easy to measure and prepare proper potion sizes.

Another strategies is to look for “cook once eat twice” recipes that are designed to create leftovers, then give you a second recipe in which to use those leftovers. This method also saves energy because the second recipe rarely calls for additional heating. Check out Love Food Hate Waste for “cook once eat twice” recipes.

Substitutions are another way to prevent leftovers by avoiding extra food purchases. Rather than purchase a vegetable or spice that you rarely cook with, find a suitable replacement from your own kitchen. Many cookbooks will list common substitutions or use an online substitution guide, such as this Common Substitutions Chart from Allrecipes.com.

Over the course of the Veganomics project, I have discovered most of my food waste is in the form of leftovers. Part of it is cooking recipes meant for 4-6 people when there are only two of us, but I am just as bad with restaurant or take-out leftovers. To help combat food waste, I have developed my own method for rescuing leftovers from the trash bin: salads, sandwiches, soups, and side dishes.

Salads: Leftover fruit, vegetables, and meat are great for tossing in salads. This was the inspiration behind Spinach & Quinoa Salad.

Sandwiches: Leftover meat, especially poultry, is great for making sandwiches (think Thanksgiving leftovers: see my post on Turkey all the time! ). Get creative and create “hot” sandwiches with warmed up vegetables and potatoes.

Soups: Turning sauteed vegetables and/or pasta dishes into soup is a great way to use leftovers. A dish like Stoplight Pasta is easily made into soup by adding chicken or vegetable stock. 

Side dishes: Create a side dish by adding pasta to creamy soups such as Broccoli Cheese or Zucchini Garden Chowder (made with cheese). Prepare 2-3 cups of pasta or rice, then add leftover soup and reheat. Add torn basil and fresh ground black pepper to enhance the flavors. Another option: strain out some of the liquid of a broth-based soup and add sauteed vegetables.

Homework: Get creative and turn leftovers into new dishes!

Vegamonics Lesson Three: Reducing carbon footprints.

By far, red meat was the biggest culprit in a life-cycle assessment of greenhouse gases, with dairy products in second. Surprisingly, chicken, fish, and eggs fair slightly better than fruit and vegetables.

“Transportation creates only 11% of the greenhouse gases that an average U.S. household generates annually as a result of food consumption. The agricultural and industrial practices that go into growing and harvesting food are responsible for most (83%) of its greenhouse gas emissions.” Read the full article at Environmental Science & Technology.

What does this mean? Eating less red meat will make more of a positive impact on the environment than buying local produce.

When battling the rise cost of food, however, buying local will make a difference because fuel usage and travel time increase food prices.

Not unlike smoking cessation or exercise regimes, changing eating habits is a lifestyle change. So start small, eating one less meal a week with red meat. Try replacing half of the meat in a recipe with beans, nuts, or legumes. Instead of meat being the entree, give the vegetables center stage and move meat to the side. Use common vegetarian substitutions, such as mushrooms, eggplant, or tofu. Think of red meat the same way as onions: a way to enhance the flavor of a dish, not the main component.

Homework: Work to reduce my carbon footprint by buying less red meat and finding an alternative for dinner.

Vegamonics Lesson Two: How long do spices and dried herbs last?

While tinkering with the Moroccan Eggplant recipe, I found myself considering the saffron I purchased several months ago and never used. Given that spices and herbs can at times be an expensive investment for any cook’s kitchen, I wondered just when do these costly yet necessary item expire? To answer my question, I went to wiseGEEK and got the scoop on spices, dried herbs, and more.

Spices and dried herbs do not spoil, but rather lose strength and flavor over time. What is the easiest way to tell if a spice or dried herb has lost its potency? Your nose! If a spice or dried herb has lost its smell, it’s probably time to toss it…or find a creative way to recycle it.

Here is a short guide for getting the most out of your purchases:

Storage & Usage: Spices and dried herbs should be stored in airtight containers, in a cool, dry place. Do not store near a heat source such as an oven, and avoid humidity from a dishwasher. Spices and dried herbs should not be frozen. They will last even longer if you can avoid exposure to light. Also, do not pour spices out of the container over a hot pot or pan. The heat will degrade the remaining spice in the bottle. Always pre-measure with a clean, dry measuring spoon.

Whole spices: When properly stored, whole spices can last 3 to 5 years. Buy whole spices and grind yourself for the best value. Once spices are ground and exposed to atmospheric elements, they begin to slowly lose their flavors. Strong whole spices such as cardamom, cloves, cinnamon, cumin, nutmeg, and pepper may last even longer then 5 years, but any whole spice that has lost its aroma is too old and needs to be replaced.

Ground spices: Properly stored ground spices will last 2 to 3 years. Not sure how old your spices are? Gently shake the (closed) container, wait a minute for the dust to settle, then pop the lid and take a sniff. If the smell is very weak or nonexistent, it’s replacement time. If the spices have declined slightly, you can refresh the flavor by toasting the spices first in a cast iron skillet or heavy pot. Toss the spices for several minutes over medium heat, then use immediately.

Dried herbs: Dried herbs, if properly stored, can last anywhere from 1 to 3 years. Typically, they do not last as long as spices because dried herbs are more delicate. Even if the color has changed, however, they might still be good. Crush the dried herbs lightly in your hand, if they are still fragrant then they will still have flavor. Discard dried herbs if there is no odor after crushing.

Salt: As long as it is properly stored, salt will last indefinitely. Salt is neither a spice nor an herb, it is a mineral, but an important seasoning ingredient in any kitchen nonetheless. Salt storage is similar to spices and dried herbs in that it needs to be kept in an air-tight container, away from humidity. My grandma puts pieces of saltine crackers in her salt shakers to absorb any moisture (a few grains of rice would also work).  

Don’t believe me? Even the folks at McCormick, the master of selling spices, offers this chart to customers:

Whole spices: 3-4 years

Ground spices: 2-3 years

Herbs: 1-3 years

Seasoning Blends: 1-2 years

Extracts: 4 years*

*except pure vanilla extract (which apparently lasts forever)

McCormick also encourages customers to do the sniff test and use their spices as long as they are fragrant. You can go to their website the Spice Check Challenge to enter the code from the bottom of the container and verify its freshness (best case scenario with proper storage and usage).

Homework: Perform the sniff test on all spices and dried herbs in the kitchen cabinet, and move the spice rack away from the oven! Discard anything that is past its prime, but replace only if necessary.

Veganomics Lesson One: Shop for in-season produce. Aside from lower costs and less travel time, fruits and vegetables are tastiest when they are in-season. Here is an awesome tool from Epicurious.com to find out what produce is in season for any area of the country:

Peak-Season Map

Use this interactive map to see what’s fresh in any area, plus find ingredient descriptions, shopping guides, recipes, and tips.

Currently in season for June (Michigan):

Asparagus
Blackberries
Cherries
Peas
Potatoes
Rhubarb
Strawberries

I was very jealous to see some of the produce lists for other states (so wish I lived on the border between North and South Carolina, or any state in New England).

Homework: Take advantage of seasonal produce, such as locally-grown rhubarb.

As any cook worth her salt knows, spices can be expensive. The folks at Wise Bread know this and published this article in the Frugal Living section: Reducing the Cost of a Good Spice Rack.

The tips are pretty straight-forward: buy in bulk, dry your own, grow your own, or buy online. The author adds some suggestions and websites for reference, plus there are some great comments and tips from readers at the bottom. Another related article on Ethnic Markets offers advice on great finds at speciality stores, including spices (especially at Indian markets), various meats and seafood, and vodka (from Russian markets, of course). These are all great tips if you live in a multi-cultural neighborhood or large city.

From personal experience, and I’ve said this before, I’ve found the best deals on spices at places like the World Market. Many of the new gourmet markets that are cropping up all over town also have great selections of cheap spices. Many of these deals do not come with containers, so you may have to make an initial purchase and invest in some nice glass or plastic spice jars.

Want more tips on saving some money? Read Pining for a Penny Market.

Please welcome the latest member of the Cool Food Blogroll: Wise Bread

Wise Bread is a “community of bloggers here to help you live large on a small budget.” The site is divided into five main categories: Personal Finance, Frugal Living, Career and Income, Life Hacks, and Deals and Coupons. My favorite category is Frugal Living, which has sub-categories of food & drink, health & beauty, and green living, just to name a few.

As someone who enjoys farmer’s markets and local produce, as well as searching for the best tasting produce available, I found this article on baby carrots particularly informative and interesting: Baby Carrots - The Frugal Idea That Isn’t.

Another great article: Seven Things to Do with Boxed Wine.

Even though you won’t find many recipes, this website has great resources for the house and home, as well as healthy living on a budget. Says the editors: “Despite what you may have heard, you don’t have to sacrifice your financial independence to enjoy life.”

you will forget to set the timer  

every recipe will have at least one ingredient that you do not have

after you buy that one item, you will never use it again

dishwasher safe and microwave safe are not absolute statements  

you won’t know what over-mixing is until you’ve done it

the time a recipe says it will take to complete is a best-case-scenario

food coloring will color more than food

cutting onions make your eyes water A LOT

your food will never look as good as the picture…

but it will probably taste much better

you need to REALLY read the entire recipe first (not just skim it to get the jist)

you really don’t want to know how many calories it has in it

baking times are open to interpretation

remember to turn off the oven (because you will forget!)

fresh herbs are not easy to chop

you will never see so many dirty dishes in your life

do not wear khaki pants or white shirts in the kitchen

“quick” and “easy” are relative terms

no matter what you do, the cheesecake will crack…but it will taste perfectly fine

nobody can make a meal in 30 minutes at home

a really good bottle of wine can save almost any meal

things will go wrong, and it’s not your fault, some recipes are just bad recipes

and 9 out of 10 times, it’s all totally worth it…don’t let the 10th time discourage you

It’s that time of year again. My favorite part of winter? Baking season! Christmas cookies, hot cocoa, fudge, candy canes, and more. I love the smell of baking and spices floating through the apartment, and the warmth of the oven filling the kitchen. I’m looking forward to incorporating new ingredients and spices into my baking this year, such as hazelnuts, peppermint, and butterscotch.

Some holiday spices to look for (adapted from MyRecipes.com):

Allspice: Not a combination of spices, as the name implies, but a spice produced in Jamaica. Its flavor, however, is a mixture of cinnamon, cloves, and nutmeg.

Cardamom:A spice from the same family as ginger and turmeric (and you know how found I am of those), this has an orange-like favor that lends itself to both sweet and savory dishes. This spice is the main ingredient in Chai tea.

Cinnamon: This common spice isn’t always given its due. Cinnamon is a common ingredient in gingerbread, mulled wine and cider, and pairs well with chocolate and coffee flavors. It also works great with fruit such as apples, bananas, and pears.

Cloves: More bitter than the rest, cloves should be used sparingly as it can overpower other spices and flavors. Lends itself well to sweet and savory dished, especially gingerbread and ham.

Ginger: Warm and fragrant, ginger is very flexible and adaptable to a variety of dishes. Think gingerbread, fruitcake, molasses cookies, and fruits for this potent spice.  

Mace: A close cousin to nutmeg, with an orange-like color similar to saffron. Not quite the same as the self-defense weapon.

Mint: The definative partner to chocolate, usually used as liquid extract but can also be used as a fresh or dried herb. A cool after taste, look for peppermint or spearmint.

Nutmeg:Sweet and musky, this spice is warm and inviting in any dish. It doesn’t get the same notoriety as cinnamon and ginger, but it is perfect for cakes, cookies, and milky drinks such as Chai.

Saffron: Very expensive, but very much worth it and a little goes a long, long way. Though best known for rice and savory dishes, Saffron works well with honey, ginger, cardamom, and fruit such as pears. As the blog Vanilla Garlic demonstrated, it also goes great with white chocolate.

Star Anise: Like anise seed, star anise has a flavor similar licorice. This works great with poached fruit such as apples, pears, and plums.

Vanilla Bean: One of the most popular flavorings in the world, and vanilla extract is a popular ingredient in baking. Try adding to hot cocoa, chocolate, and tea for a sweet, woodsy flavor.

Now that we’ve covered the basics in Baking 101, here are some more tips & tricks for the beginner baker (as I am one myself).

To avoid eating the dough or batter, try chewing sugarless gum or popping a mint before you start baking. Brushing your teeth before hand also does the trick.

Know the different between a big mistake (using 1 tablespoon of baking powder instead of 1 teaspoon) and a small mistake (using milk chocolate instead of semi-sweet). Small mistakes, or “alterations,” as I like to call them, can actually help you discover a new twist to an old recipe. Try swapping out ingredients, like butterscotch chips instead of chocolate or dried cranberries instead of raisins to give a recipe a new spin.

Don’t panic! Take your time and pay attention to details. Everything will be fine, but when you are rushed, you are more likely to miss a step or key ingredient in the hustle.

Presentation is nice, but it’s not everything. Don’t let the pretty pictures in your cookbook discourage you. What matters is that a cookie tastes good, not that it’s perfectly shaped.

Store butter away from other foods (usually there is a specific drawer or shelf in the refrigerator). Butter can absorb other smells and flavors from food in the refrigerator.

When making cookies, typically you will combine wet ingredients separate from dry ingredients, and then combine the two. When combining wet and dry ingredients, add the dry ingredients a little at a time to prevent drying out the batter.

Most recipes call for large eggs, so if the recipe does not specify what kind of egg to use, this is a pretty safe bet.

And finally: don’t forget to turn the oven off when you are done!

There are numerous baking tips spread across different posts, and I have been asked to combine them into one place. These are tips and tricks from a variety of sources that I have accumulated over the past year and a half. Most of these are common knowledge, but who has that common knowledge when you are just starting out?

Read the recipe first, all the way through. Get all the ingredients out before you start measuring and adding. Keep track of the recipe as you go, and be sure not to skip any of the steps! 

Measure ingredients over the sink or counter, not over your bowl. If any spills in, you won’t know how much you’ve added.

Use room temperature eggs and butter. This will make the batter creamier and richer, plus cold butter is very difficult to beat. Some recipes will call for cold butter or melted butter, so be sure to read carefully.

While on the subject of butter, be sure to use unsalted butter. This allows you to control the salt content of the recipe.

When mixing, be sure to scrap down the sides of the bowl. This will prevent clumps of butter or flour. Make sure everything is well incorporated.

Be careful not to over-beat. Follow the recipe’s directions carefully, over or under beating can mess with texture.

Always, always, always preheat the oven. It should be the very first thing you do. Cookies and cakes need controlled temperature, especially to stay light and fluffy.

Also, be sure not to open the door during baking unless absolutely necessary. This disrupts the temperature in the oven and can mess with the texture and density of the cookies or cake. I’m guilty of peaking in as my oven door does not have a window.

Check to see if your bakeware is “non-stick.” Some recipes will call for parchment paper, wax paper, or cooking spray. Cake pans might need to be greased and floured first. Follow the directions provided with the bakeware, and be sure to clean cooking spray and grease immediately after baking (it can get stuck on and ruin your pans).

For recipes containing large amounts of brown sugar, dark brown sugar, or molasses, keep an eye on baking times. Molasses burns easily and can taste bitter when over-cooked. It can also hard or crystallize if left in the oven too long.

Know your sugar! There are big differences between granulated sugar, powdered sugar, brown sugar, and dark brown sugar. To be sure you are using the right kind, label the containers.  

Do not use the box of baking soda in the refrigerator to bake. It has collected odors (and therefore flavors) of other foods. Keep a separate sealed box in the pantry for baking purposes.

Keep flour in a sealed container or bag. The paper bags can allow insects to get in and nest. The little red bugs are harmless, but definitely do not belong in your cookies!

Use a timer. Every time. Also, know that baking times vary from oven to oven, so do not just rely on the recipe. My oven is electric, and seems to cook things faster than most recipes indicate. This will take a bit of trial and error, and you might need to break the “do not peek” rule until you’ve gauged how your oven cooks.

Cold eggs, salted butter, and over-beating is not going to completely ruin a batch of cookies, but it might make you wonder why they don’t taste as good as mom used to make.