Zero Waste Cooking For Dummies

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Rosanne Rust. Zero Waste Cooking For Dummies

Zero Waste Cooking For Dummies® To view this book's Cheat Sheet, simply go to www.dummies.com and search for “Zero Waste Cooking For Dummies Cheat Sheet” in the Search box. Table of Contents

List of Tables

List of Illustrations

Guide

Pages

Introduction

About This Book

Foolish Assumptions

Icons Used in This Book

Beyond the Book

Where to Go from Here

Adopting a Food Waste Strategy

Doing Your Best to Waste Less

What Is Zero Waste Cooking?

Using food and ingredients wisely

Shopping for what you need and storing it properly

Making the most of scraps and leftovers

Adopting a Zero Waste Mindset

Benefiting from a Zero Waste Approach

Saving green while going green

Enjoying better nutrition and health

Sharing the plate

Balanced eating

Pros and cons to plant-based eating

FROM ZERO WASTE TO MORE TIME AT THE TABLE

Helping the planet

THE CONSCIENTIOUS OMNIVORE: JARGON OR ADVOCACY?

Getting Started: How to Waste Less Food Today

A Side of Sustainability: Putting Food and the Environment into Context

Boiling It Down: Defining Sustainability

Sustainability in Agriculture: Economic, Environmental, and Social Concerns

Meeting your needs and the needs of your grandchildren

Using natural resources efficiently

Feeding the world

Considering Conservation along the Food Supply Chain

Ecological management of pests

PESTICIDES: THE DOSE MAKES THE POISON

Pasture management, cover crops, soil conservation, and quality

More food with fewer resources

Upcycling

Concerning the Environmental Impact of Food Waste

GMOs AND YOU

From Farm to Fork: Understanding Where Your Food Comes From

Organic farming is superior

Technology and agriculture don’t mix

Eating less meat is better for the planet

MEATLESS MONDAY: ENVIRONMENTALLY FRIENDLY OR VIRTUE SIGNALING?

Bringing It Home: Deciphering Package Icons and Labels

USDA Certified Organic

Free-from labeling

So-called plant-based products

Carbon footprint labels

Getting Your Head in the Zero Waste Game

Doing Your Homework: Analyzing Your Food Waste Habits

Keeping the Environment and Your Wallet in Mind

When shopping: Will I use this?

RETHINKING SINGLE-USE ITEMS

When storing: What’s the best way to preserve my food?

When cooking: How can I better use scraps and leftovers?

Repeat after Me: Practice, not Perfection

REDUCE, REUSE, RECYCLE BEYOND YOUR KITCHEN

Waste Not, Want Not in Your Kitchen

Setting Up Your Kitchen for Zero Waste Success

Taking Inventory of the Food in Your Kitchen

Finding out what’s in your fridge and freezer

Unpacking your pantry

Cruising your countertop

Cracking the Code: Deciphering What Product Dates Really Mean

KEEPING IT CLEAN

Giving Back to the Earth: Creating a Composting Strategy

Storage Strategies to Help Reduce Your Personal Food Waste

Making Smart Decisions for Your Pantry Storage

Choosing less packaging

Repurposing containers

Ditching plastic bags for reusable options

PLASTIC SAFETY

Keeping it airtight

Using reusable food coverings

Considering shelf life: The first in, first out system

Using Your Fridge and Freezer Efficiently

Cool rules for you and your appliance

Optimizing your fridge’s storage zones

Shelves

Door and drawers

Additional tips for storing fruits and veggies

Knowing what freezes well

Reusable freezer-safe bags and containers

Knowing how long to keep what

What not to freeze

REGROW YOUR FOOD

Buy Less, Store It Right, and Use It All

Making the most of what you buy and cook

Storing the trimmings

Managing Your Zero Waste Grocery Budget and Staying Healthy

Meal Planning Made Easy

Consulting your calendar: Determining when and what to eat at home

Considering the ingredients already in your kitchen

Making a solid grocery list and sticking to it

Pantry staples: Keeping basic ingredients on hand

Perishable items: Buying for the week to avoid food waste

PLANTING AN HERB GARDEN TO ADD FLAVOR

Aligning Zero Waste with Budget-Conscious Buying

Making smarter bulk buys

Deciding where to shop

Specialty stores vs. big box

Farmers’ market strolls

Shopping the specials and BOGOs

Enjoying canned and frozen produce

Versatile Foods to Keep You Healthy

Making the most of legumes

Beans are magical

Liven up your meals with lentils

Soy for your health

SOY FOODS ARE OFTEN MISUNDERSTOOD

Getting the most out of grains

Rice to the rescue

Pasta: A food waste hero

Ancient grains for modern times

No bread-bashing allowed

Picking produce

Is it ripe?

Relying on seasonal foods

Making smart meat and dairy selections

Yes, you can enjoy red meat

A FEW WORDS ABOUT IRON

Getting the most from pork

Versatile poultry for the win

See the options with seafood

Using dairy to enhance meals

DAIRY ALTERNATIVES

Sample Meal Plans: Zero Waste Ideas in Action

Touching on Zero Waste Meal Plan Basics

Using one ingredient in multiple recipes

Prepping and cooking extra servings

Getting creative with leftovers

Sample Meal Plans: Ready-Made with Flexibility

Week 1 sample meal plan

Grocery list

Week 2 sample meal plan

Grocery list

Week 3 sample meal plan

Grocery list

Week 4 sample meal plan

Grocery list

Zero Waste Recipes

Guest-Pleasing Starters

Sharing Small Plates to Make a Meal

DIPPING IN TO LEFTOVERS

STORING OR REUSING FRYING OIL

Anytime Egg Dishes for All

AN EGG A DAY …

How to Tell Your Quiche from Your Frittata

Easing into Egg Recipes with an Omelet

USES FOR YOUR EGGSHELLS

Leveraging Leftovers for Nutritious Soups and Salads

Putting Stock in the Benefits of Homemade Stock

Wasting No Time or Money on Dressings, Sauces, and Toppings

Flavorize and Tenderize

Simple Sides for Busy Times

Getting Creative Sides to the Table

GRAIN-STUFFED VEGETABLES

Barnyard, Seaside, and Vegetarian Main Dishes

Prepping and Carving a Whole Chicken

Making Bread Crumbs

SAFE MINIMUM COOKING TEMPERATURES

Oh, the Pasta-bilities!

Pasta Basics

Name that pasta shape

Pasta cooking instructions

Creating Delicious Handhelds with What You Have on Hand

Keeping It Fresh: Working with More than Just Sliced Bread

Enjoying Handhelds for Breakfast

Anytime Sweets and Savory Snacks

Zero Waste Add-ins and Swaps

Crafting Mocktails, Smoothies, and Cocktails

Setting up Your Bar and the Pour

SWEET SIDE: SUGARED CITRUS PEEL GARNISH

The Part of Tens

Ten Uses for Leftover Eggs, Ripening Produce, and Scraps

Feed Crushed Egg Shells to Your Plants

Freeze Egg Whites

Add Any Extra Egg Yolks

Seal and Gloss with an Egg Wash

THE GLUE THAT HOLDS IT ALL TOGETHER: USING AN EGG WASH TO MAKE SPICED NUTS

Mix in Finely Chopped Veggie Scraps

Roast or Sauté to Stretch Wilting Veggies

Use Veggie Scraps to Create New Soups

Dry Leftover Herbs, Veggies, or Fruit

Turn Droopy Fruits and Veggies into Slaw or Chutney

Dye Eggs with Leftover Onion Skins

Ten Ways to Use Stale Bread

Fresh Bread Crumbs

French Toast

Crostini for Appetizers

Pappa al Pomodoro

Bread Pudding

Croutons for French Onion Soup

Stuffing or Southern Dressing

Roasted Tomatoes with Bread and Cheese

Panzanella

When All Else Fails

Ten Ways to Use Up Dairy Before It Spoils

MILKING IT FOR WHAT IT’S WORTH

Replacing Buttermilk

Making Oatmeal

Thickening Stews and Sauces

Baking

Breading Foods

Making a Soft Cheese

Tenderizing Raw Chicken and Other Meats

Yogurt Helps Ensure Crispy, Moist Chicken or Fish

Beyond Cooking: Milk Baths and Facials

Feed Me, Seymour: Fertilizing Plant

Ten Ways to Reduce Waste from Restaurant Meals

Order Wisely

Box Up Leftovers Big and Small

Actually Eat What Food You Bring Home

Combine Leftovers to Create a New Meal

Turn Extra Takeout into a One-Bowl Wonder

Fill Omelets with Leftover Meats or Veggies

Add Pasta to Leftover Restaurant Sauces

Stuff a Baked Potato with Doggie Bag Goodies

Make Takeout Leftovers into Tasty Nacho Toppings

Level Up Grilled Cheese Sandwiches with Yummy Bits of Leftovers

Metric Conversion Guide

Index. A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

Q

R

S

T

U

V

W

Y

Z

About the Author

Dedication

Author’s Acknowledgments

WILEY END USER LICENSE AGREEMENT

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Up to 40 percent of the food produced doesn’t get eaten. This is a waste of not only food but also all the resources it took to produce, process, and deliver that food.

Food and food systems have deep cultural roots, playing a major role in our lifestyles, celebrations, and livelihoods. My experiences interviewing and counseling people about what and how they eat offers me important insights into their “whys,” too. In some cases, food is a comfort, part of an identity, or simply a basic need. In other cases, diet is a form of medical therapy — in that dietary change can improve a medical condition or help manage a disease. In addition, changes in food choices are now made with the environment in mind. But for any of that to work, the individual must accept, and sustain, the change.

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A vegan, on the other hand, may feel differently, and that’s okay, too. It’s important to keep in mind that there are a few different agendas here: health, the environment, and animal welfare. This book focuses on reducing food waste in your kitchen, not the ethics of eating or not eating meat.

I cover more about agriculture and sustainability in Chapter 2, but to set the record straight: It’s your choice to be either an omnivore or an herbivore. In both cases, you can have a positive impact on your food budget and the environment when you waste less food (and switching to a zero waste kitchen may also improve your health).

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