Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon Lifestyle
Reduce Your Carbon Footprint with Green Cuisine\ "Going green" has spread to the kitchen! Big Green Cookbook is the first comprehensive, climate-conscious cookbook, ideal for both culinary novices and experienced cooks. Food and health expert Jackie Newgent reveals simple, practical, and sometimes even money-saving solutions for choosing and preparing food in planet-pleasing ways. It has never been easier to create everyday meals that maximize flavor while minimizing your environmental...
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Reduce Your Carbon Footprint with Green Cuisine "Going green" has spread to the kitchen! Big Green Cookbook is the first comprehensive, climate-conscious cookbook, ideal for both culinary novices and experienced cooks. Food and health expert Jackie Newgent reveals simple, practical, and sometimes even money-saving solutions for choosing and preparing food in planet-pleasing ways. It has never been easier to create everyday meals that maximize flavor while minimizing your environmental impact. Inside you'll find: A green kitchen checklist Over 200 delicious, easy-to-prepare, seasonal recipes that feature fresh, all-natural foods Guidelines for going organic and tips for buying locally Nutrition information and earth-friendly cooking tips with every recipe Clever, new techniques for low-carbon cooking An eco-friendly shopping guide and seasonal produce guide "The Big Green Cookbook shows you how deliciously easy it can be to reduce your carbon 'food' print. It's the perfect tool for anyone who wants to eat well and treat the earth right." —Ellie Krieger, host of Food Network's Healthy Appetite and author of The Food You Crave "Big Green Cookbook is THE step-by-step guide for greening your kitchen and your cuisine. Packed with easy tips and fantastic recipes based on the best of the season, Jackie Newgent shows America how tasty green cuisine can be, and why it's so critical to our planet." —Kate Geagan, MS, RD, author of Go Green Get Lean
A BIG GREEN COOKBOOK "GREEN-OVER"\ A "Green-Over" is an eco-friendly recipe makeover. In Big Green Cookbook, you'll find hundreds of luscious, low-carbon recipes. But this bonus recipe provides a sneak peek at how Jackie Newgent, RD, creates her greener recipes. Fettuccini Alfredo is the delicious, but not-so-planet-pleasing "before" recipe; Big Green Fettuccini is the equally delicious, eco-friendlier Green-Over.\ FETTUCCINE ALFREDO\ (original recipe before Green-Over)\ Makes 4 servings: 1 main-course (about 1 1/2 cups) each\ 2 1/2 teaspoons salt, or to taste\ 12 ounces dry fettuccine\ 2/3 cup heavy cream\ 5 tablespoons unsalted butter\ 1/2 teaspoon black pepper, or to taste\ 1/8 teaspoon cayenne red pepper, or to taste\ 1/8 teaspoons garlic powder, or to taste\ 1/8 teaspoon ground nutmeg, or to taste\ 1/3 cup grated Parmigiana-Reggiano cheese\ 4 fresh flat-leaf parsley sprigs\ 1. Add 4 quarts (16 cups) water to a large pot and bring to a boil over high heat. Add 2 teaspoons of the salt and then the fettuccine; cook until al dente, according to package directions. Drain the fettuccine.\ 2. Meanwhile, add the cream and butter to a large saucepan or skillet and bring to a simmer over medium-low heat. Add the remaining 1/2 teaspoon salt, the peppers, garlic powder, and nutmeg.\ 3. Stir in the drained fettuccine and the cheese. Toss until the fettuccine is coated. Adjust the seasonings. Serve garnished with the parsley sprigs. If desired, serve with additional grated cheese at the table.\ Per serving: 600 calories, 33g total fat, 20g saturated fat, 0g trans fat, 95mg cholesterol, 990mg sodium, 67g total carbohydrate, 3g dietary fiber, 15g protein\ Green-Over "How-To" Highlights\ " "Green-size" portions of animal products, including most dairy foods, and go organic when possible to help shrink your carbon footprint.\ " Aim to choose more local ingredients, such as a domestic Parmesan cheese instead of Parmigiana-Reggiano, to reduce food miles.\ " Pick whole grain instead of "white" products, like pastas; they're less processed and more nutritious.\ " Go fresh when the option is available and seasonal, such as fresh garlic instead of garlic powder.\ " Consider if all spices, seasonings, and garnishes are needed-so you're not left with excess that may go to waste. Only use garnishes that are already an integral part of the dish, such as tiny pieces of broccoli florets when broccoli is part of the dish.\ " When cooking pasta, halve the amount of water used so less cooking energy is required to bring it to a boil. Then, add pasta to the boiling water, cover and turn off the heat, then "lid cook (cook covered while burner is off) the pasta for the amount of time you normally would boil it.\ " To create extra creaminess in a pasta sauce, use some of the pasta cooking liquid instead of extra cream.\ " Pile on locally-available, seasonal veggies to a plain, savory dish to add interest, flavor, nutrition, eye appeal, and overall satisfaction.\ THE GREEN-OVER\ big green fettuccine\ CREAMY FETTUCCINE WITH FARM-FRESH VEGGIES\ Makes 4 servings: 1 main-course (about 1 3/4 cups) each\ 2 1/2 tablespoons organic unsalted butter\ 2 large cloves garlic, minced\ 1 large zucchini or yellow summer squash, thinly sliced\ 2 cups finely chopped broccoli florets and tender stems\ 1/4 cup organic heavy cream\ 1 3/4 teaspoons sea salt, or to taste\ 1/2 teaspoon freshly ground black or white pepper, or to taste\ 12 ounces dry whole wheat fettuccine or linguine\ 1/3 cup grated locally-produced or organic parmesan cheese\ 1. In a large skillet over medium-high heat, melt 1/2 tablespoon of the butter. Add the garlic and sauté for 30 seconds. Add the zucchini and broccoli and sauté for 4 minutes, or until nearly al dente. Stir in the cream, the remaining 2 tablespoons of butter, 3/4 teaspoon of the salt, and the pepper until the butter is melted. Cover and turn off the heat. Let "lid cook" (cook covered while burner is off) for 10 minutes.\ 2. Meanwhile, add 2 quarts (8 cups) fresh water to a large pot and bring to a boil over high heat. Add the remaining 1 teaspoon of the salt and then the pasta. Cover and turn off the heat. Let "lid cook" for 8 minutes, or until the pasta is al dente. Reserve 1/2 cup of the cooking liquid, then drain the pasta.\ 3. Stir the drained pasta, half of the reserved cooking liquid, and all of the cheese into the veggie-cream sauce. Toss until the pasta is coated. Adjust the liquid and seasonings and serve.\ Per serving: 470 calories, 17g total fat, 9g saturated fat, 0g trans fat, 45mg cholesterol, 860mg sodium, 71g total carbohydrate, 13g dietary fiber, 17g protein\ Recipes developed by Jackie Newgent, RD, author of Big Green Cookbook (Wiley), exclusively for ________________________.
Preface. Acknowledgments. Introduction. Recipe Highlights. Food Miles: Do They Matter? Finding Your Sustainable "Sweet Spot". The Green Kitchen Checklist. Twenty-seven Clever Tips for Low-carbon Cooking. Eco-friendly Shopping Guide. Go Organic. Waste Not. Seven Ways to Love your Leftovers. Planet-Pleasing Party Tips. Luscious, Low-carbon Menus. In this Cookbook…. Recipes. Spring. Summer. Autumn. Winter. All-Year-Round. Seasonal Produce Guide. Find a Farmers’ Market. The Big Green Glossary. For More Information. Index.
