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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
