Do you cook at home ... or eat out?

Cooking at home is Eco-friendly!

When we cook at home, we can control all aspects of a meal. We determine everything from the type of pots and pans we use, to the ingredients we buy, to the amount we prepare.

Eating out, on the other hand, is a bit harder on the environment. Restaurants use a lot of energy, waste ingredients, and don't always use local, whole foods in their recipes.

So I'm wondering ... how many times, in a week, do you cook at home?

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Join us on August 19th for the results.

Change The World Wednesday (#CTWW) - Portion Control

Welcome to Change The World Wednesday (#CTWW)!

Wondering how to live greener? You've come to the right place. Each week we challenge ourselves to try a new task ... or "amp up" something we're already doing. We raise our awareness, learn from each other and develop Eco-friendly skills which will improve our lives and protect our planet. Doing so together gives us power ... the power to Change The World!

If this is your first visit, please click HERE for information and a complete list of all the challenges we've taken on so far.

This post contains great information and I encourage you to read through it at your leisure ... however, if you are short on time, you might find the following quick links helpful:

• The #CTWW Gang
• The Honor Society
• My Final Thoughts on Our Last Challenge
• This Week's Challenge

Last week we adjusted our thermostats by 1-2 degrees. In my area of "the woods" it was cold so turning the temperature down was, indeed, a challenge. To meet it, we put on extra layers of clothing and closed off all but the living area of our home. In the evening, we cuddled up under blankets. I also found that eating certain foods helped keep us warm. Indian food, with its use of spices like cumin, ginger, cinnamon, etc., actually seemed to raise our body temperature. It was an interesting week and hopefully we all learned some new strategies for staying warm (or cool) without the use of extra energy.

The Honor Society are those people who help us spread the "green" word by writing an article about our challenges and/or leaving pertinent comments.

Lois has some unusual health issues which make her more susceptible to hypothermia. Ever the "green" trouper, though, she has taken preventative measures which don't impact the environment. Find out how she deals with cold weather in Change the World Wednesday, Baby it’s Cold.

Mrs. Green, a Super Star in the green world, refused the challenge. Oh my!! Didn't she agree with reducing energy use? Didn't she want to join us and help the planet? Couldn't she turn down the heat??? All will be answered in Six ways to keep warm without turning up the thermostat.

From our challenge on GMO foods, Mrs. Green did some research about policies in the UK. In UK laws regarding GM foods and labeling she talks about what's allowed, what isn't, importing foods, and labeling. Her research points out just how pervasive genetically modified ingredients are in the world.

CelloMom brought up an excellent point about adjusting the heat and health. She says, "Alas! CelloDad has a cold this week, and is shivering even layered in wool plus one outdoor jacket; I don't have the heart to turn down the thermostat below 60F right now: I'll do this challenge later, when he's better. Even so, our house is the only one of its kind on the street that still has the snow cover intact on the roof: Either our attic insulation is great (which I know it's not), or we keep it cool enough inside that the heat rising through the attic is not enough to melt the rooftop snow. This means we have an extra layer of insulation for the cold nights. But I have resorted to my last line of defense: the angora-merino blend base layers. I sing the praises of itchless warm washable wool here: http://www.cellomomcars.com/2013/01/mom-in-sheeps-clothing.html"

While we, in the US, are shivering and wishing for a sign of spring, Argentum Vulgaris is celebrating the first guava on his tree. He shares a picture of his treasure in Change the World Wednesday – 29th Jan and talks about how he stays comfortable without a thermostat.

Alicia accepted the challenge and shares this, " We have been having really cold weather here in Tennessee, the third coldest on record. We had turned the thermostat up a few degrees to be warmer.We make a real effort in the Fall to get the house ready for the Winter months and think we do a pretty good job. Well with all of the gusty winds we had a few weeks ago we realized that their were quite a few places in our home that cold air was coming in. We got to work immediately to fix these areas. Oh what a difference it made!! We were able to turn the thermostat down even more than we had turned it up! Also a few years ago I bought us a twin size insulated comforter for us to use when we are watching television. It keeps us so warm and that helps us be able to keep the house cooler in the Winter. Our house is two stories and we are not using one of the extra bedrooms or the bonus room right now so we closed the vents and the doors to these rooms and that has helped make a big difference also. I am so looking forward to Spring and warmer weather!" By the way, if you haven't visited Alicia's blog lately, hop over and check it out ... she's sharing a bunch of recipes this year ... yummy recipes.

James Paulson dropped by and says, "The Second Polar Vortex has just passed by us here in Chicago and I'm learning that turning down the thermostat to at least 60 while at work is excellent at keeping the heating bill in check!"

Melanie G. accepted the challenge and shares this, "Great challenge! During the daytime in the winter our thermostat is set at 65F, and 67F at night. If we get cold we cuddle under blankets or put on a hoodie. It saves energy & our electric bill! In addition, my husband has done a great job of insulating the house, so the heater runs even less."

The Green Verbs Eco Daily gave CTWW a nice mention. I also found articles about upcycled jewelry and green buildings.

CTWW also got a nice mention in Greening it Forward ‘Daily’. One of your articles, from the previous challenge on GMO foods, was picked up as well. Was it yours?

Katie joined the fun and shares this, "Yes! Great challenge and indeed, is a challenge for me. The low thermostat settings during the winter increased to ensure the baby does not get cold. Now that the baby is getting older, I will start to turn the thermostat down during the day and dress the baby in more layers if he's cold. I turned down 1 degree today! As long as the Polar Vortex isn't around, I don't mind turning it down 1-2 degrees."

Our Twitter friends joined the conversation and shared the following:

From @KrmbalClothing
- We've turned down the thermostat twice already, but I've been wanting to do it even lower during the day. #CTWW just reminded me!

From @GiveTreeGifts
- Reduce home heating and electricity use by 10% ow.ly/t4ZDM via @DavidSuzuki @DavidSuzukiFDN #CTWW
- How to Program a Digital Thermostat to Save Money on Utility Bills | Gaiam Life life.gaiam.com/article/how-pr… #CTWW
- 10 Tips for the Thermostat: Your Key to Savings care2.com/greenliving/10… #CTWW

From @rulesofgreen
- Yey! Did this week's #CTWW challenge already in the morning because I was so warm in the apartment. All without even knowing the challenge:)

From @VioletsBuds
- Live greener by adjusting your thermostat reducefootprints.blogspot.com/2014/01/change… #CTWW @smallftprints We leave ours at 65F during the day all winter long

The #CTWW Gang are those folks who tweet our challenges using the hashtag #CTWW. If you're a Twitter member, I recommend following them ... they share great things. Let's meet them:

@2kidsandacoupon	@89linz	@allnaturalkatie
@biculturalmama	@biggreenpen	@bstoneblog
@ciaraballintyne	@collegegogreen	@commplacegr
@como_water	@crazedkitchen	@crazykids6
@dcccd	@dieselelephants	@eco_novice
@ecoexpert1	@ecofriendlyfurn	@elizabethalextv
@gastarbooks	@givetreegifts	@groovygreenlivi
@guayaba	@herbgir1972	@jamiewauthor
@jnjgogreen	@johncbader	@justanotherhat
@kayelleallen	@kirschan	@krmbalclothing
@laalicia	@lady_bren	@leslieveg
@lorcadamon	@mamapoolecooks	@marjoriemcatee
@momfindsout	@myzerowaste	@mzazeela
@ourfavadventure	@pinkladyapril	@rckweddings
@realityarts	@rulesofgreen	@sayhaytomeg
@shannongrissom	@treesgroup	@violetsbuds
@wencdj	@whopaysthepiper	@zenfarmz

My Final Thoughts:

Adjusting our thermostats by 1 or 2 degrees seems easy enough. At the worst, it's a bit inconvenient and we might feel a little uncomfortable. But saving energy has bigger implications. Coal generates electricity for much of the world. You may have seen the news, recently, about the problems Virginia is having. Approximately 300,000 residents have been banned from using water because of contamination via the mining process. Hydroelectric power, another large source of electricity worldwide, appears to be Eco-friendly until we take a look at the amount of greenhouse gases produced by rotting vegetation, in the water, as a result of man-made reservoirs. The CO2 produced by hydroelectric power is roughly equivalent to that of power supplied via fossil fuels. The point is that regardless of where our energy comes from, there is an environmental cost. Reducing our use by a small amount can have a huge impact.

Thanks, everyone! If you wrote an article, I Stumbled, Tweeted, Facebooked and posted it on Google +. You can help spread the "green" word by using the share features located below this post.

This Week's Challenge:

We all love our indulgences, right?

But, have you ever been the victim of "your eyes are bigger than your stomach"? Buying and cooking too much food often causes food waste.

Here's your challenge:

This week, monitor food portion sizes and cook accordingly. Even if you are cooking once for more than one meal, pay attention to portions and resist cooking more than necessary, which often leads to waste. Need help determining portion size? This SITE will give you a general discussion on the topic with some clever ideas on how to determine a proper portion. The CALORIE COUNTER is a search tool. Type in the food you want to make and it'll bring up calories associated with various servings sizes ... the first listing is typically considered a proper serving. The idea, here, is not to restrict calories or in any way "diet". Instead, we are educating ourselves on portion sizes and then cooking just enough so that we eliminate food waste.

Are you up for this challenge? I know that you are!

Sneak Peek: Tomorrow I'm reviewing an Eco-friendly body care product ... if you're lucky, you might win some for yourself.

Until then ...

WE'RE CHANGING THE WORLD ... ONE CHALLENGE AT A TIME!

Vegan Recipes - Tofu, Rice and Vegetable Casserole

Last month, a kind reader asked me to post a recipe with ingredients one might find in an Asian market. I hope that this recipe meets that request. It is easy, packed with nutrition ... and delicious. I hope you enjoy it!

Tofu, Rice and Vegetable Casserole Recipe

4 servings
1 hour 20 min prep

Ingredients:

1 cup long-grain rice, uncooked
2 tablespoons vegan margarine
1 medium onion, chopped
1 1/2 teaspoons curry powder (to taste)
10 ounces frozen chopped spinach
1 lb frozen tofu
1 cup frozen corn
hot water
Braggs liquid aminos (optional)
tamari (optional)
salt (optional)

1. In a large saucepan over medium heat, brown the rice, stirring constantly; pour it into a greased or pan-sprayed 1-1/2-quart or larger oven-safe casserole.
2. In the same saucepan, melt the margarine and add the onion and curry powder. Note that you might want to add a bit of tamari, Bragg's Liquid Aminos, or salt if you're using curry powder that does not contain salt.
3. Cook until the onion's almost transparent, about 5 minutes, and then add the spinach, tofu, and corn; cook until all are thawed, breaking up the tofu with a spoon.
4. When through, drain, pressing the liquid out of the vegetable/tofu mixture (or you can just squish it through your fingers, in which case, of course, cool it slightly beforehand).
5. Reserve this liquid and add enough hot water to it to make 2 cups. In a separate container, heat this liquid to boiling.
6. Stir the boiling liquid back into the vegetable/tofu mixture and bring it all to a boil.
7. Remove it from the heat and stir it into the rice that's in the casserole dish.
8. Cover and bake it at 350 degrees for about 30 minutes, or until the rice is tender and all the liquid has been absorbed.

Fluff the rice with a fork and serve.

Notes:

• Any kind of rice will work in this recipe ... I personally use brown rice. Just be sure to adjust the cooking times according to the directions for the type of rice you use.
• Instead of vegan margarine, one may use oil (olive or canola).
  
• If spinach is not available, try mong toi (malabar spinach) or any mild tasting green.
• If frozen corn is not available, try frozen peas or any other slightly sweet vegetable.
• I have tried this recipe both as written and using fresh, instead of frozen, ingredients. The texture is slightly different but the flavors are just as wonderful.

As always ... I would love to hear from you!

Vegan Recipe - Panettone

Panettone is an Italian Christmas bread. In my house, it is a must for the holidays. We start thinking about it in October ... bake some for Thanksgiving ... and again for Christmas. Occasionally, we make another for New Year's Day. While I'm sure one could make this in a bread machine ... we make ours by hand ... kneading tons of love into the dough. This version leaves out the eggs, butter and milk and replaces them with a guilt-free, planet-friendly ... delicious and festive treat.

I hope you'll try it!

Panettone

1/2 c. warm water
2 tsp. regular baking yeast
1/4 tsp. real Spanish saffron
1/2 c. regular soymilk
1/4 c. light unbleached or white beet sugar
3 T. good-tasting non-dairy margarine
grated zest of one orange (organic, if possible)
grated zest of one lemon (organic, if possible)
1/2 T. anise seed
2 tsp. vanilla
1 tsp. pure almond extract
3/4 tsp. salt
2 and 3/4 c. unbleached white flour
1/4 c. wheat germ
1/2 c. golden raisins
1/2 c. chopped dried apricots
OPTIONAL: 1/3 c. chopped lightly toasted almonds or pine nuts

Add the yeast and saffron to the warm water in a cup and let sit 5 or 10 minutes, until bubbly.

In a small saucepan or a microwave, heat the soymilk until it is just hot, with bubbles around the edges. Add the sugar and margarine and stir to dissolve. When the soymilk has cooled down a bit, add it to the yeast and water. Pour this into a large mixing bowl or the bowl of a heavy-duty mixer with a bread hook. Place the anise seed on a square of waxed paper and fold part of it over to cover the seeds. Crush the seeds with a heavy rolling pin.

Add the citrus zests (white only), crushed anise seed, vanilla, almond extract, and salt to the bowl. Stir in the wheat germ and 1 cup of the flour. Beat well for a minute or two, then gradually add the remaining flour. Knead with a dough hook or by hand on a floured surface (adding as little flour as you can get away with-- oil your hands and the surface, if necessary) for 5-10 minutes. Place the dough in a lightly-oiled bowl and turn it over to coat the top. Place the bowl in a large plastic bag or cover with a clean, damp tea towel and let rise in a warm place until doubled in size, 1 to 1 and 1/2 hours.

Turn the risen dough out on a lightly-floured surface and pat it out into a flat rectangle. Sprinkle the surface with the dried fruits and optional nuts, if using. Roll up the dough jelly-roll style, then fold up the ends. Knead the dough gently by folding and rolling until the fruit, etc., are well-distributed throughout the dough.

Tuck under the edges of the dough to form a ball. Place this on a greased heavy cookie sheet or pizza pan (or even a large cake tan with low sides). Cover and let rise in a warm place until doubled in size, about 1 hour.

Meanwhile, preheat the oven to 350 degrees F. With a razor blade, cut a cross in the top of the dough about 1/2" deep. Bake for 30 minutes in the center or upper half of the oven, or just until the loaf is a deep golden brown and sounds hollow when tapped on the bottom. Cool on a rack before slicing.

Food ... Glorious Food

Recently, to kick off the holiday season, we watched "A Christmas Carol". I love the scene where Scrooge comes out of his bedroom to find the Ghost of Christmas Present sitting atop a bountiful table of delicious food. This scene seems to represent everything we hold dear ... a table with plenty ... a generous and happy spirit ... the very essence of human kindness. In homes around the world, we try to recreate that opulence and generosity ... offering our guests much more than they could ever consume. And what is left over often becomes landfill waste.

As landfill contributions go, I've always thought that food would be less imposing than other items. After all, it will compost down and ultimately enrich the soil, right? Unfortunately ... there are problems with this thinking. To maximize the space used for landfills, the trash is compacted before being buried in the soil. These tidy bricks of garbage are air tight ... preventing decomposition. Simply put, the process of composting requires air. No air ... no compost. For landfills which allow organic materials to compost, there's another problem. We simply have too much waste. According to the EPA, methane (the gas produced by food waste) traps 23 times as much heat in the atmosphere as the same amount of CO2. Landfills account for 34 percent of all methane emissions in the U.S.

So ... how do we prevent food waste? I'm glad you asked. Here are some ideas:

• Planning a party? When entertaining, consider sending leftovers home with guests.
  

• Plan ahead ... twice. When I shop, I have an idea of what I'd like to cook during the week. This ensures that I have a use for everything ... and if I stick to my plan, everything gets used. But what happens when that dish that sounded oh so great at the beginning of the week, sounds less than appetizing today? That's where planning ahead twice comes in. Be sure that for every item purchased, an alternate dish is considered.

• Don't shop hungry ... and bring a list. Grocery stores are in the business of selling. They plan out their displays to entice us. And who can resist that box of donuts when their stomach is growling. So eat before shopping and make up a list ... it'll help avoid any impulse buying.

• Buy local produce. Have you ever purchased a bag of produce at a supermarket chain, just to get it home and find that there are rotten items at the bottom of the bag? Or how about those lovely tomatoes ... grown halfway around the world ... that are black inside? Produce in big chain supermarkets is older and typically isn't handled with care, causing many items to become bruised or broken which speeds up the decaying process. Buying produce locally ensures that the item is fresh ... which means less waste.

• Buying in bulk saves money and lessens the amount of packaging that gets sent to the landfill. However, one must use caution when buying large quantities. Ensure that the item being purchased has an adequate "use by" date. Also, make sure that the item is something you'll actually use. Most items, regardless of their shelf life, will get tossed out if, after a year or so, they haven't been used up.

• Store foods properly. If the food you purchase doesn't come with storage instructions, check out the Internet. Storing food properly will ensure it's maximum shelf life and safety ... not to mention it's taste.

• Check your refrigerator ... and your pantry. Adopt the grocer's strategy and rotate. Foods that are out of sight, usually get forgotten. Browse the contents of your food storage areas often ... at least once a week. You'll remind yourself what's there and you can move forgotten items to the front where they'll get used instead of turning into fuzzy, green stuff.

• Use what you have before shopping for more. In our house, we have fun with this. We try to use almost everything before making another shopping trip and this has generated some very creative meals.

• Cook only what is needed. If you're cooking for two and the recipe is for eight ... cut it down. Even if your family adores leftovers, there comes a point when everyone is tired of the same old thing.

• Don't toss out bits and pieces. You know the ones ... that last piece of bread in the package ... the crumpled chips at the bottom of the bag ... the peelings from the carrot you had at lunch. These things can be re-purposed. Save pieces of bread to make your own bread crumbs or take them to a park and feed the ducks. Crushed chips are great for topping a casserole or use them as coating for your favorite fried food. Vegetable peelings can be saved and turned into a natural, additive free, broth.

With a little effort, we can reduce ... if not eliminate ... food waste. And that ought to make the Ghost of Christmas Present joyous indeed.

As always ... I would love to hear from you!

Cooking - 13 ways to cook efficiently in the winter

In a previous post (Cool Summer Cooking), we talked about ways to cook without heating up the house ... and using a lot of energy. Now with cooler temperatures arriving, cooking in the oven and on the stove is much more agreeable (ahhh ... the heat coming from the kitchen is just about as comforting as the delicious smells and tastes).

Can we cook efficiently in the winter?? Well sure! Here are some ideas:

1. Don't preheat the oven before use.
   

2. Plan ahead to maximize the oven heat ... cook more than one item at a time. If that won't work for you, have the second item ready to pop into the oven the very second the first one is done.
   

3. Turn off the oven about 15-20 minutes before the end of cooking time. The leftover heat in the oven will finish the job.

4. Resist the temptation to open the oven door to check on food while it’s cooking. Each time you open it, 25 percent of the oven’s heat is wasted.

5. Once cooking in the oven is complete, open the oven door and let the remaining heat escape into the house ... it'll warm things up without using the home's heating system.

6. Steam foods instead of boiling. Not only does it save energy, it's healthier.
   

7. Use a lid ... saucepans with their lids on heat much quicker, using less energy to cook food.
   

8. Be sure that the pan fits the burner. You'll use much less energy than you would with a mismatched burner and pan.
   

9. Turn your stove down to a simmer as soon as food or water begins to boil. This setting maintains cooking temperature, cooks food more evenly and saves energy.

10. Use a microwave for cooking instead of the oven or stove. Microwave ovens draw less than one-half the power of a conventional oven and foods cook in about one-fourth the time, greatly reducing cooking costs.

11. Pressure cookers and steamers are both energy efficient ... they are also healthy ways of cooking.

12. Use a toaster for making toast rather than the oven's broiler – it uses much less energy.

13. If you're into stews, curries and soups, try a slow cooking Crockpot.

Happy "Efficient" Cooking!

Vegan Recipe - Fall Harvest Couscous

This recipe came from Whole Foods Market and is one of my favorite fall dinners. I've modified it a bit so that it is vegan (the original calls for chicken broth and butter). Butternut squash, which is in season now, grows locally in my area. This is a meatless meal so ... it's kind to the earth. It's beautiful on the table and ... it really tastes good. I hope you enjoy it!

Fall Harvest Couscous

Serves 6

Ingredients

1 (2-pound) butternut squash, peeled, seeded and cut into 1/2-inch pieces
1 medium onion, thinly sliced
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 1/2 cups couscous
1 1/3 cups water or vegetable stock
1 tablespoon vegan "butter" or olive oil
1/3 cup dried cranberries
1/2 cup pecans, toasted
1/4 cup finely chopped flat leaf parsley
Sea salt, to taste
Ground pepper, to taste

Method

Preheat oven to 425°F. Combine butternut squash, onion, 3 tablespoons olive oil, nutmeg, salt and pepper in a large bowl. Spread on a rimmed baking sheet. Roast until squash and onion brown slightly, stirring occasionally, about 25 minutes. Allow to cool. At this point, butternut squash and onion mixture can be frozen. Defrost in refrigerator for several hours or in the microwave.

Combine defrosted squash and onion mixture, water or stock, "butter" and cranberries in a large saucepan and bring to a simmer. Add couscous and cover. Take from heat and let stand for 10 minutes. Stir in pecans and parsley and season to taste with salt and pepper. Fluff with a fork and serve.

Nutrition

Per serving (About 10.5oz/302g-wt.): 410 calories (150 from fat), 17g total fat, 3g saturated fat, 9g protein, 59g total carbohydrate (8g dietary fiber, 9g sugar), 5mg cholesterol, 330mg sodium

Notes:

• To cut down on calories, reduce the recommended amount of oil in half.
• Dried cranberries can be substituted with raisins or other dried fruits.
• Pecans can be substituted with walnuts.
  

Cool Summer Cooking

We were getting ready to cook dinner the other day and wanted to make stuffed peppers ... a food that we've typically cooked in the oven. Beautiful fresh green peppers sat on the counter waiting to be prepared but ... it was one of the hotter days around here ... in the 90's ... and the prospect of turning on the oven and heating up the house even further was making me lose my appetite. In fact, even turning on the stove to cook some rice seemed to heat up the apartment to uncomfortable levels. So what could we do?

We could turn on the A/C while we cook but ... heating up the place just to then have to cool it seems like such a waste.

We could make sandwiches instead but ... sooner or later we're bound to want something cooked.

We could use a grill but ... our apartment managers frown on personal grills on patios.

We could forget it altogether and go out to a restaurant but ... that's expensive, uses gas to get there and is usually less healthy than what we cook at home.

And then ... a light bulb moment. We could use an electric frying pan.

Countertop appliances like electric frying pans, woks, rice cookers and microwaves typically use less energy to cook food. We have found that they heat up faster so cooking begins immediately rather than waiting for the oven or stove to reach cooking temperatures. In addition, less heat escapes into the room ... a real bonus in the summer months.

This method does, however, take some imagination and creativity with recipes which were designed for the oven. For example, rather than prepare our stuffed peppers in the traditional way, we took the ingredients, chopped them up and cooked them together in the frying pan. They didn't look exactly the same as the oven variety but the taste was just as good. We ate a delicious, home-cooked meal in a cool apartment.

So, before turning on the stove or oven, see if there's a countertop appliance that can do the job. It will save energy and keep your house cooler. One drawback, however ... you won't be able to claim that you've slaved in a hot kitchen anymore.

As always, I would love to hear your ideas for reducing, reusing and recycling. Just click on the comments link, located at the bottom of each post, and let me know what you think and how you conserve.