From the Dwelling Kitchen of Chef Aaron: French-Fashion Yogurt

French style yoghurt

The number one tip is to save a little yogurt as a starter for your next batch.

ONEAs we find ourselves more and more at home, many of us have chosen to cook things ourselves that we would normally buy without a second thought.

For me, one such product was yogurt; After preparing a batch, you suddenly realize that the process is so simple and straightforward that you don’t have to buy yogurt again. (You still will, but… you know.)

Chef Aaron EganChef Aaron Egan

The number one tip is to save a little yogurt as a starter for your next batch—otherwise, get ready to make a new batch of yogurt, only to find you’re buying a small container of plain yogurt to make yourself a large container of plain yogurt.

I fill my yogurt into 6-ounce jars from old store-bought yogurts from the past; You can use jam or jelly mason jars or reusable sealable containers of any type you like. Try to use things that don’t pick up strong flavors — the last thing you want is vanilla onion yogurt.

This is also a great recipe for Shabbat – once heated there is no more cooking. Once in the oven to ferment, it is touched for at least 12 hours.

French style yoghurt

Yield: About 6-7 5-ounce servings of yogurt

ingredients

  • 4¾ cups whole milk
  • ¾ tsp. vanilla extract
  • ⅓ cup granulated sugar
  • 1 TBSP. existing yogurt

directions

  1. Pour the milk and sugar into a saucepan and heat over medium-low heat until it reaches 180°F. Hold between 180°F-190°F for one hour. Stir frequently throughout the process to avoid burning or cooking the milk proteins. (I always end up with a little bit of boiled milk, so don’t worry if it’s not perfect. You want to avoid actual burning.)
  2. Turn off the heat and allow the milk to cool to about 110°F on the counter or stove.
  3. Place the plain yogurt in a bowl and add 1/4 cup of the warm milk, then beat until no lumps remain.
  4. Add the mixture and vanilla extract to the saucepan and mix well.
  5. Place the jars you will be using on a sheet pan/baking pan. Portion the finished yoghurt mixture into the glasses. Cover with plastic wrap.
  6. Turn on your oven to preheat for 90 seconds. Turn it off, place the yogurt tray in the oven and leave the oven light on. If this is not possible, a small paraffin wax candle or 12 hour tealight candle will keep the temperature in the oven slightly warmer than body temperature (in that 100-110 range).
  7. Fermentation, untouched, for 12 hours (or longer, my last batch went 16 hours.)
  8. Remove from the oven and refrigerate for several hours to get the best texture. Cover individually after cooling completely. This yogurt has a thick, creamy consistency and should stand slightly when scooped out of the container.

Vegan Kitchen: Lower your expenses, save your well being, save the world, eat vegan!

With food prices rising rapidly, more than ever want to find ways to save money on our grocery bills. I’ve always believed that eating plant-based foods is an important way to control costs, and a recent study from the UK confirms that calculating that vegan meals can cut food bills by up to a third.

the Pricing model studyconducted by researchers from Oxford University and published in The Lancet Planetary Health, examined food costs in 150 countries. Based on 2017 prices released by the World Bank’s International Comparative Program, the study found that replacing plant-based foods with animal-based foods could lower food bills in rich countries, including the United States.

In particular, the study found that vegan diets are the most economical and can cut food bills by up to 34 percent compared to the food costs of a typical Western diet. In terms of budget-friendliness, the vegan diet was followed by the vegetarian diet, with the potential to cut food costs by 31 percent; flexitarian diets that could cut costs by 14 percent; and veggie-heavy Pescatarian diets that could actually add 2 percent to the cost.

The study looked at two types of vegan diets – one with more grains and one with more vegetables – and found that while both saved money, the grain-based vegan diet was the cheapest of all the diets analyzed. According to the study’s authors, fruits and vegetables cost more than grains and legumes worldwide. None of the diets modeled by the researchers contained ultra-processed foods.

“We believe that the fact that vegan, vegetarian and flexitarian diets can save you big bucks will surprise people,” said author Marco Springmann, a senior researcher on population health at Oxford Martin School, in a university report on the learning . “When scientists like me advocate healthy and environmentally friendly nutrition, it is often said that we are sitting in our ivory towers promoting something that most people cannot financially achieve. This study shows that the opposite is true. These diets could be better for your bank balance as well as your health and … the planet. “

The idea that vegan food is more expensive has been regularly criticized for a plant-based diet for years.

Before conducting the price comparison study, researchers at Oxford University noted a growing scientific understanding of the health and climate costs of animal foods. However, they found less research (and what there was was contradicting) on ​​the cost to consumers of animal vs. plant-based foods.

The Oxford study went beyond bills at the supermarket checkout. The study found that taking into account a range of nutritional costs that are not currently included in food prices, the price of plant-based foods would drop even further. These external costs included diet-related health expenditure and greenhouse gas emissions caused by the cultivation and transportation of food.

According to the study, including climate costs in food prices would increase the cost savings potential of a vegan diet to 45 percent compared to a conventional diet, while if health costs were included, a vegan diet plan would reduce food costs by 47 percent. If both types of costs were taken into account, a vegan diet would save 53 percent of food bills, according to the researchers.

“There are many other effects of the food system that are not currently reflected in food prices, including effects on biodiversity and air and water pollution,” the study authors noted.

One significant health expense that could decrease as more people in the US eat vegan is the cost of treating moderate to severe COVID-19 infections. During 2021, a trickle of medical research began to uncover a link between a plant-heavy diet and milder COVID infections.

In June, a to learn published in BMJ Nutrition, Prevention & Health Journal, found that among 2,884 frontline healthcare workers in six countries including the United States, those who followed a plant-based diet had a 73 percent lower risk of moderate to severe COVID than employees in health care had to eat more animal foods.

In September, the medical journal Gut a to learn from Massachusetts General Hospital, which analyzed data from 592,571 participants in a smartphone-based study of COVID symptoms and found that those who ate the most plant-based foods had a 9 percent lower risk of developing COVID, and develop a 41 percent lower risk of severe COVID. Study participants came from the USA and Great Britain

For decades, there has been a surge in medical studies showing that plant-based diets protect against many of the leading causes of death in the U.S. According to the U.S. Centers for Disease Control and Prevention, 2020 (the last year for which statistics are available) is the front runner two Causes of death Heart disease remained followed by cancer, both related to the high consumption of animal foods. The number of deaths from heart disease saw the largest increase since 2012, increasing 4.2 percent in 2020. COVID was the third leading cause of death in 2020.

The deaths from diabetes and Alzheimer’s, two diseases associated with an animal diet, rose 15.4 percent and 9.8 percent, respectively, in 2020. Of the eleven leading causes of death in the US in 2020, only two (accidental injury and suicide) have no known association with dieting. The potential association between developing severe influenza and pneumonia (the ninth leading cause of death) has not been well studied. All others – stroke, chronic lower respiratory diseases, and kidney disease – correlate with animal-based consumption, and all showed improvement or reversal in patients who switched to plant-based meals.

But health care costs aren’t the only burden that current food prices don’t account for. The US meat subsidies also distort prices at the supermarket checkout and around the world.

after a Paper published Last year, the U.S. spent nearly $ 38 billion annually on agricultural subsidies in the Columbia Journal of International Affairs, less than one percent of which went to vegetable and fruit growers. Instead, the lion’s share of government support goes to ranchers and farmers who grow crops that are used to feed cattle or produce highly processed foods. The same paper noted that these US subsidies not only distort food prices in the US, but also depress international market prices for crops, causing many farmers in poor countries to give up farming and forcing their governments to import food, which could be grown locally if the economy was different.

This brings us back to the study by the University of Oxford, which also examined food prices in poor countries. While vegan food in affluent countries can save money for consumers according to the researchers, it is different in developing countries. The current diet there is often nutritionally inadequate. Because the researchers assessed the cost of following a nutritionally appropriate vegan, vegetarian, flexitarian, pescatarian, and western standard diet, residents of poor countries would have to pay more to meet this standard regardless of what type of diet they followed.

After all, while the Oxford University study brings high-quality, much-needed data into the political debates about food costs, vegan and vegetarian shoppers have known about these savings for generations. For the past few months, I’ve spent time in the Portland Room of the Portland Public Library, where, with the help of archivist Abraham Alain Schechter, I’ve found historical evidence of the affordability of vegetarian foods.

For example, half a century ago the Maine Sunday Telegram ran a story entitled “How to Cut Your Grocery Bill 25%”. The article published on August 20, 1972 reports on the frugality of vegetarian food. Reporter Lloyd Ferris compared the price his family of four paid for groceries, an average of $ 25 a week, to that of meat-eaters in a University of Maine history class he was taking; they were spending an average of $ 35 to $ 50 a week.

“After a year of vegetarian life,” wrote Ferris, “I sometimes believe – perhaps a little complacent – that my carnivorous friends are suffering unnecessarily.”

I don’t feel complacent at all. I am sad to find that this unnecessary suffering drags on for much more than 50 years.

Go back even further, for example 169 years to October 6, 1853, when Jeremiah Hacker‘s alternative newspaper, the Portland Pleasure Boat, printed an article from the American Vegetarian Society. “As much food for the body can be obtained for three cents from floury or plant-based foods as can be obtained from animal food for thirty cents,” the article says.

Recent research from Oxford University adds scientific confirmation to anecdotal information known for more than a century. Eating vegan and vegetarian options has long been the thrifty choice in Maine.

Avery Yale Kamila is a food writer who lives in Portland. She can be reached at [email protected] Twitter: @AveryYaleKamila

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Scandinavian Cottage Fashion Conjures up a Cozy Kitchen Makeover in Melrose

After raising two boys in her 1930s, Melrose was The Colonial House Holly and John Markham were more than ready for a kitchen redesign. The original room had a long, thin galley floor plan that did not offer enough natural light or that flowed well into the adjoining living room. As the owners of European Home, a luxury fireplace company, they knew that the focal point of the new space should be a modern electric fireplace. They took inspiration from the Scandinavian style they had admired on their frequent trips to Europe, but also envisioned the space taking on a cottage feel that matched the natural surroundings of the house on a quarter acre vine arbor and greenery .

Holly explains, “White walls, wood, and black splashes go down well and are timeless. I wanted the kitchen to feel modern, but not austere. ”The Markhams turned to Hannah Oravec, founder and interior designer of Lawless Design, to bring their Scandinavian cottage vision to life.

“The customers and I place great value on sustainability, and that was the main reason we worked so well together,” says Oravec. “Overall, the room should look good, but also be functional and healthy for the family’s wellbeing.” The palette of materials they landed on are clear Scandinavian design elements: wood, stone and metal.

The black-framed windows look out over the garden.

Oravec first tried to perfect the tricky layout and, in collaboration with CAL Construction, put a 3-foot extension on the side of the kitchen to allow for a new side entrance with a compact, cleverly designed mudroom with built-in white oak shelves, a bench , Coat hooks and a practical guest toilet. Meanwhile, a new door to the living room creates a better circuit for entertainment.

Next came an oversized island kitchen with Calacatta gold countertops, beadboard paneling, and enough black Windsor stools for the whole family to gather for casual meals. The real eye-catcher of the island is the energy-efficient fireplace, a Cupido 70 by Element4, which exudes the cozy, warm “hygge” feeling that is important for Scandinavian design.

A center island became the perfect place to meet for breakfast or to use as a work-from-home station.

Five black-framed windows have been added above the farmhouse’s sink to let in the morning sunlight and provide a direct view of the fire pit, brick-built pizza oven, and a popular cherry tree beyond. The black walnut window cladding is particularly sentimental as it comes from the farm in rural New York where Markham grew up. “One of the trees fell in a storm, so my father had it cut into boards and brought it to me over 20 years ago.” The wood stood in the garage for two decades, waiting for the right project.

Windsor stools give the kitchen a rustic look.

The modern kitchen faucet in matt black contrasts unexpectedly with the schoolhouse cup handles made of brass and other fittings. Oravec says, “I do a lot of neutral tones, but I don’t like it when things look matchy-matchy or too muffled. I add contrast by mixing metals. “

The kitchen cabinets also mix wood grains so effortlessly that they give visitors the illusion that they have been used in the room for years. Bespoke white oak cabinets and drawers (complete with panels to cleverly hide appliances) manage to keep the look both streamlined and folk. Two custom-made cabinets with black frames, retro brass latches, and glass doors display mid-century modern pottery and other keepsakes. There is additional storage space below in white oak and above in white-washed wood. A Nordic design trick, the white reflects natural light and makes the kitchen brighter in the darker winter months.

A Café Appliances oven and range is installed on the opposite wall in front of a back wall made of Cambria stone collected as scrap from a local stone yard. On the left and right, the building contractor installed ceramic tiles with a raised print that looks like field stone, a lucky find at Home Depot, which, in contrast to the marble worktops, makes for a really unique high-low room.

Instead of sourcing expensive ceramics and art, Oravec scoured thrift stores and Etsy for accents in yet another commitment to sustainability. “It saves shipping costs, production and manufacturing, but is also completely unique.”

The project was completed just in time for work from home on the island and family dinners by the fire in 2020. The extra light and space turned the previously cramped space into the heartbeat of the house. “In the cold months, it was so nice to keep the kitchen warm with the fireplace and look out the window at the pretty scene outside,” says Markham.

lawless-design.com

This Toyota Tacozilla Camper Has Outdated-Faculty Model, 3D-Printed Eating Desk and a Full Kitchen

The Concept Camper based on Toyota Tacoma is a retro bike with cool modern upgrades.

(Toyota)

Retro colors of the 1970s and modern overland capabilities come together in Toyota’s wild new “Tacozilla” Camper Concept.

(Toyota)

Those of a certain age can recognize the inspiration of the SEMA build as the Hilux-based Toyota x Chinook Camper collaborations of the 1970s / 80s, since Engine 1 Remarks. The accented vintage yellow, orange and bronze bodywork painted by Texas’ Complete Customs is the most obvious reference to the retro RVs.

(Toyota)

However, the tacozilla is based on a current gene Tacoma TRD Sport and the Toyota Motorsports Garage have put a lot of effort into developing a loaded and livable ride that follows the modern microhouse trend while also offering occupants over six feet.

(Toyota)

“It was our goal to build a vehicle that is properly designed, but also looks really cool,” says project manager Marty Schwerter. “We really didn’t want it to look like a refrigerator on the back of a truck, so you’ll see that it has all of the rounded edges.”

(Toyota)

The rounded aluminum camper frame was designed to sit within the dimensions of the base truck. Over 100 hours were spent making a strapped tailgate that doesn’t interfere with the tapered lines of the structure.

(Toyota)

The fully insulated interior – lit by a hinged Lexan skylight – has a teak sauna-style floor, a full bathroom with a hot shower, a fully equipped kitchen with a stove and sink, leather bench seats and a 3D-printed dining area table that sits at the Stow also serves as a backlit wall art work. A raised platform above the cockpit offers space for bedding.

(Toyota)

The original rear fender flares of the Tacoma were attached to the wheel arch openings of the Tacozilla, which allowed an additional gap of five centimeters. For traction, the team fitted a set of 285/70/17 General Tire Grabber X3 all-terrain tires. Other custom bits include a separate fuel tank filler to isolate vapors and a second battery in the Tacoma’s engine bay for extra power.

(Toyota)

The Toyota Tacozilla Camper is completely custom built and may not even be street legal. But based on the buzz it made at SEMA, the Japanese brand may consider launching a conversion kit. Dare to dream.

Keywords:

Brandon Friedrich

The Nation Kitchen: Tangy Nation-Type Ribs

This recipe was submitted by BL of Kelsey who says, “I got this recipe from my mother-in-law who she makes for us every time she visits. Everyone thinks they are delicious – and easy! “

Spicy, country-style ribs

ingredients

Makes 8 servings
4 pounds of boneless country style pork ribs
1 medium onion, chopped
2 tablespoons of vegetable oil
1 cup of chili sauce
1/2 cup of water
1/4 cup lemon juice
2 tablespoons of brown sugar
2 tablespoons of white vinegar
2 tablespoons of ketchup
1 tablespoon Worcestershire sauce
Pinch of salt and pepper

Directions

1. Place the ribs on a wire rack in a shallow frying pan. Cover and bake at 325 degrees for 30 minutes.
2. Meanwhile, fry the onion in oil in a pan until it is soft. Add the chili sauce and the rest of the ingredients list.
3. reduce heat; Simmer without a lid for 5 minutes until they have thickened slightly.
4. Drain the ribs; Brush with a little sauce. Bake without a lid for 1 to 1-1 / 12 hours, brushing with sauce occasionally. Serve with rice.

Questions to the cook

Garden Valley’s LL asks:

Q: I like to make Beef Stroganoff, but I’m never sure which meat to use. Last time I tried the beef top that the butcher cut into cubes for me. My sauce is always fine, but I think the meat should be more tender. I let it simmer for about 35 minutes. Is this the right time?

A: Beef Top Round Steak is generally a tougher cut and lacks flavor. If you plan to use the top round, cook it over very low heat for 1 to 1-2 hours for tenderness.

Typically, Beef Stroganoff is made with more tender pieces of beef, which cuts the cooking time to 30-40 minutes. You might want to try beef tenderloin or sirloin steak, which is cut into narrow 2-inch strips. Leftover cooked beef can also be used. Add the cooked meat with the beef broth or other liquid and simmer for no more than 30 minutes.

A helpful hint

Crescent Roll Dough is a simple crust for any pot cake. Roll out the dough so that it fits on top of the cake. Place on top of the filling, cut off the edges and make slits before baking.

New Farmhouse-Type Dwelling, Chef Kitchen, Hearth, Bed room Lofts

PALOS HEIGHTS, IL – This new country style home sits on a unique corner lot. The house exudes quality and craftsmanship with impeccable attention to detail. The desirable floor plan features a first floor office / study, stylish finishes, a formal dining room, and a family room with a gas fireplace. A master chef’s kitchen is the heart of the home with bespoke cabinets with brass fittings, quartz countertops, cabinet lighting, and a huge island. Three bedrooms have lofts and large closets, plus a master suite with a concealed ceiling and a beautiful bathroom with a mosaic tile floor and his and hers walk-in closets. Pocket doors, a mud room, and a covered porch. The new building is rounded off by an energy-efficient air conditioning system, an intelligent garage door and cabling for eight surveillance cameras.

  • Address: 12561 S 68th Ct, Palos Heights, Illinois
  • Price: $ 719,000
  • Square feet: 3500
  • Bedroom: 4
  • Bathroom: 2 full and 1 half bath
  • Built: 2020
  • Properties: Quality and craftsmanship radiate in this new country house style. Impeccable attention to detail abounds! The hotel is located on a unique corner lot in Palos Heights in the award-winning Palos School District. The great looking Hardie Board siding and huge covered porch greet guests. Upon entering, the functional and yet desirable floor plan catches your attention! An office / study on the first floor with glass doors and stylish wall paneling is opposite the formal dining room with matching wall paneling and plenty of space for holiday meals. The kitchen of a master chef. Custom cabinets with brass fittings, farm house sinks, high-end appliances, quartz countertops, cabinet lighting above and below the cabinet, and a massive island create the heart of the home. Glass pocket doors to the mudroom with matching cupboards and counters accessible from the three car garage. The adjacent family with an architectural ceiling and gas fireplace completes the open floor plan. Oak stairs with runway lighting. Enjoy a book on the windowsill of the upstairs landing. Four bedrooms and a playroom upstairs. The master suite with a coiffered ceiling and windows on the east and north walls. A beautiful bathroom with mosaic-style tiled floors and walk-in closets. The other three bedrooms have lofts and huge closets. A lovely second bathroom and laundry room complete the second level. 4 white oak floors throughout the building, cove molding, 2 high-performance ovens, 2 AC devices, 2 water heaters and a hot water pump, nest thermostat, doorbell, intelligent garage door opener, external wiring for 8 cameras, covered veranda with ceiling fan, punched concrete walkways, garage door on the back. SOMETHING TO SEE !!!!

This listing originally appeared on realtor.com. For more information and photos click on Here.

Cape Cod-style house options addition, transformed kitchen

Enter the front entrance with the wrought iron storm door and the concrete terrace and enter the living room with its original oak floors, wood paneling and a brick fireplace with wood insert.

The new family and dining room combo has 16-foot vaulted ceilings, new hardwood floors, and is bright and flooded with light thanks to three skylights and large windows.

A sliding glass door leads to one of the three outside decks and another door provides outside access. There are also two ceiling fans and a chandelier and entry cabinet.

A completely renovated pantry kitchen with a worktop made of butcher blocks is open to the family room. Farmhouse-style fans will love the white cabinets and stainless steel appliances, including a microwave, and the new tile floor that extends into the breakfast room.

The kitchen also has a pantry for extra storage space.

The master bedroom suite with original oak floors is on the first level, along with a converted full bath and laundry room with washer and dryer.

There are two bedrooms on the second level, one is a 21 by 12 foot room with two closets. The second bedroom also has a closet. Both have the original oak floors of the house.

A second full bath with a window and a view of the family room rounds off the second level.

In the finished basement there is even more space for entertainment, including a bar. The unfinished part of the lower level offers plenty of storage space.

Those who love the country life will appreciate the private, wooded back yard with a 12 by 15 foot vinyl outbuilding and a fenced-in chicken coup that can also be used for small animals.

A split fence surrounds the side and back yards, and a concrete deck provides space to sit by the outside fireplace. A gravel road leads to the detached two car garage.

Medway

Price: $ 220,000

Directions: W. National Rd to Lake Road

Highlights: approx. 2,070 square meters, 3 bedrooms, 2 bathrooms, new family / dining room in addition, converted kitchen, wooden floors, fireplace with insert, forest property

For more details:

Liz Simonton

937-408-6248

www.Sibcycline.com

Ludacris is cooking within the kitchen on new streaming present | Leisure



FILE – Ludacris arrives in Los Angeles for the Latin American Music Awards on October 25, 2018. The rapper stars in “Luda ​​Can’t Cook,” an hour-long special kicking off February 25 on the Discovery + Plus streaming service. He is tutored by Chef Meherwan Irani, who introduces him to international flavors and techniques.


Richard Shotwell

From BETH HARRIS Associated Press

LOS ANGELES (AP) – Ludacris can rap, write songs and act. He just can’t cook and no, opening cans and beating bologna or grilled cheese sandwiches doesn’t count.

In his days when, as he says, he didn’t have “two nickels to rub together,” Ludacris tossed everything he could find, chowed, and went back to his music.

“When men like me are hungry, we just want to eat,” he said on a video call Thursday. “We don’t want it to take 30 minutes to an hour to cook.”

He’s finally improving his kitchen skills in “Luda ​​Can’t Cook,” an hour-long special that hits the Discovery + Plus streaming service on February 25th. He is tutored by Chef Meherwan Irani, who introduces Ludacris to international flavors and techniques.

“It was an eye opener and so many light bulb moments for me,” he said.

Ludacris isn’t the only entertainer in the kitchen. Singer Selena Gomez improved her quarantine cooking skills on Selana + Chef, which was renewed for a second season on HBO Max.

Ludacris first became interested in food when “a placenta stuck to me when I was in the womb”.

But his mother Roberta didn’t set a good example in the kitchen.

Waste not: How to save cash (and the planet) through the use of kitchen scraps | Meals

I should be clear about a New Years resolution in which I vowed to keep my cultural references up to date. I have failed. Miserably.

That brings us to the irrepressible Irving Berlin. “There’s a rainbow in the sky just around the corner, so let’s have another cup of coffee and another piece of cake.” Golly, this man had plucked.

Today we are going to deal with Resolutions, Part 2: Where We Dwell on Frugality.

We will do more and waste less. We will use this courage. With a song in our heart and a sandwich in our pocket, we aim for a more youthful footprint as we roam this vast earth, and maybe make it a better place.

WHY DO YOU NEED TO LEARN THIS?

Yorbus crispy, have you already forgotten 2020? The fires? The murder hornets? The plague? I think our planet, which has been here so far, gives us a clue. I think it’s time to slow down our headfirst plunge into the abyss. Save more. Useless.

THE STEPS YOU MAKE

Our species (Homo Sapiens) is the only planet that actually creates useless waste. Birds don’t. Bees don’t.

Even educated fleas won’t.

Nobody else produces waste because every by-product of any species but our own becomes food for some other species. In the Himalayas, water buffalo dung feeds the grass of the Terai Duar savannah. These grasses feed the black male antelope, the carcass of which later feeds the noble white-backed vulture, which ends up in the belly of bacteria that turn them into dust. The same applies to the maple and the mulberry bush, the bogers of the bison and the tush of the tapir. Everything becomes food for someone else.

Humans, on the other hand, produce waste. We throw away real food, pile it up in plastic and throw it at full strength on landfills where it has been resting undisturbed for thousands of years. Waste.

Here’s an idea: let’s reduce that waste. Let’s leave the planet the way we should leave our kitchen: cleaner than we found it.

One way to reduce waste is to use up all the things that languish on our Frigidaire’s death row. You know them: little leftovers that you can’t believe nobody’s finished. Half the bowl of peas, the container of converted rice, or the boneless pork roast. Like having one more bite of pork would kill you?

Here’s what you do: Think of dishes with small amounts of different ingredients.

Fried rice. Soup. Fried noodles. If you don’t know where to start, use any recipe as a guide: pay attention to the method, but swap out the printed ingredients for the leftovers in your refrigerator.

For example, if this fried rice recipe calls for a head of broccoli and sushi rice, just use those leftover peas along with the converted rice (or basmati rice or quinoa if you have that). Don’t worry about exact amounts. Remember: recipes are written by people whose tastes are undoubtedly different from yours. Quantities don’t have to be exact and similar ingredients – like vegetables or meat – can often be substituted for one another.

You can apply the same principles to pasta. Or pizza. Or soup.

Think of a bowl of soup. Handful of random vegetables floating in an aromatic broth. Imagine making your own vegetable soup, or pork and veggies, or chicken and veggies. Start with canned broth, then add whatever is lurking in the refrigerator. If there aren’t enough, toss a can of beans out of the closet.

Speaking of soup, here’s another general principle for “use up the stuff in your fridge”: consider using things that you might otherwise throw away.

I’ve been doing a lot of roasted broccoli lately. (Throw a pound or two of broccoli florets with some olive oil, dust it with salt, chopped or powdered garlic, and some hot pepper flakes, and toss in a single layer in a 425-degree oven for 20 minutes.) It’s a delicious side, used but only the florets, not the stems.

Enter the broccoli soup: sweat the chopped stalks in a little butter with a little onion and celery, then add flour to make a roux. Pour in broth (1 to 2 liters per pound of stalk), simmer, puree, add cream, season and blammo: soup. You can also add cheese in case the cream alone doesn’t justify your addiction to Lipitor.

You can do the same with cauliflower (see recipe), although the ratio of stems to florets is slightly lower than with broccoli. Still, serve cauliflower twice a week and you have probably enough stems to make a nice little cauliflower cholesterol soup.

Every time you cook, ask yourself if something you throw away can’t be used for something else. Like the liquid you used to poach your sausages with. (Use it as a base for sauces or just reduce it, season it and drink it hot like an animal.)

If you are making shrimp, keep the shells in the freezer and later use them to make shrimp broth for sponge cake or gumbo.

Or, if you bought a chicken instead of frying it whole, remove the meat from the bones beforehand and use the carcass as a broth. Or kick it old school and grind the skin and do gribeens (crackles with fried onions). Or just remove the skin entirely and make an umbrella for your rhesus monkey. It’s cheaper than the custom made monkey raincoats you bought at Not Just Chimp Pants.

Here’s a personal favorite: you know the brown pieces that stick to the bottom of the pan after your roast or roast? Lots of people use them for instant pan sauces, but here’s what I do (and if that revelation greatly reduces the number of people accepting my dinner invitations, that’s more mackerel casserole for me): I scratched it into a glass and save for later. If the brown pieces are really sticking to the pan, I’ll deglaze them first: cranking up the heat under the pan and dipping it into a water-based liquid like broth, wine, beer, or even water. Bring it to a boil while scraping the brown pieces and reduce the liquid to a sad looking syrup. Done.

Deglazed or not, keep it all in a jar, like Eleanor Rigby’s face. Just don’t keep it by the door. Keep it in the refrigerator. The delicious gelatinous goosebumps settle on the bottom and are protected from spoilage by the threatening layer of solidified fat that lies over the top – like the French dish confit, in which meat is cooked and dipped in its own fat.

You can use the fat for frying or just throw it away. Then use this lovely gelatinous goosebumps like a concentrated sauce base: heat it until it melts, then remove any bits that are left from its original and literal incarnation.

Try it. If it’s too strong (a definite possibility, especially if the dish it originally came from was heavily seasoned or seasoned) add some broth to calm it down, then thicken it with a cornstarch slurry and enrich it Top it off with some whole butter and blammo: an instant, delicious sauce.

Everyone got it? Next month we’re going to discuss what to do with grain dust.

CHEESE CREAM FROM CAULIFLOWER SOUP

Preparation: 20 minutes

Cooking: 30 minutes

Makes: 12 cups

You can make this soup with just the stems or the whole head, including the leaves. Don’t worry about exact measurements. For my buck, the two most important things are seasoning and consistency, both of which you control after pureeing. Reduce prep and cooking time by cutting cauliflower into small, gritty pieces in a food processor along with onions and celery.

1 stick (8 tablespoons) unsalted butter

1/.2 large onion, cut into medium cubes

2 ribs of celery, cut into medium cubes

1 1/.2 Pound cauliflower, roughly chopped

1/.2 Cup of flour

2 liters of chicken broth and more as needed

1/.2 to 1 pound of grated hot cheddar

Salt, white pepper and red pepper flakes as required

1/.2 Cup of heavy cream, heated on the stove or in the microwave almost to a boil

1. Melt butter in a large saucepan with a thick bottom over medium heat. Add onions, celery and cauliflower; Cook, stirring, for 3 to 5 minutes until the onions are translucent.

2. Stir in the flour to form a roux. Cook for another 3 to 4 minutes, stirring to get rid of the floury taste.

3. Increase the heat and stir in the chicken stock. Bring to a boil, stir and scrape the bottom. Then reduce the heat and simmer for 10 to 15 minutes until the vegetables are tender. Keep stirring and scraping the bottom every few minutes to avoid sticking and burning.

4. Remove from stove; Puree carefully in batches in a blender. Return the soup to a clean saucepan. Set on medium to high heat to warm up.

5. Stir in cheese until incorporated. Stir in hot cream.

7. Add salt and white pepper as needed. Garnish with paprika flakes. Serve immediately.

Nutritional information per 1 cup serving: 229 calories, 18 g fat, 11 g saturated fat, 48 mg cholesterol, 9 g carbohydrates, 1 g sugar, 9 g protein, 186 mg sodium, 1 g fiber

Check Kitchen: Make crab desserts Maryland-style | Meals

Shape the mixture into eight patties. Place on a plate and cover with plastic wrap. Chill for at least 1 hour.

In the meantime, prepare the sauces as you use them.

For the avocado aioli: Put the avocado, garlic, and lime juices in a blender or food processor. Puree until smooth. Add a little more lime juice or water if the mixture isn’t smooth. It should be the consistency of yogurt. Stir in the coriander and set aside.

For the coriander butter sauce: In a small saucepan, cook the vinegar until it is halved. Remove from heat and stir in the butter pieces until incorporated. Stir in diced tomatoes, coriander, salt and pepper to taste. Put aside.

How to cook the crab cakes: In a large pan, heat a few tablespoons of rapeseed oil over medium heat. Add four crab cakes to the pan and cook for 3 to 4 minutes, or until brown on each side.

To serve, top the crab cakes with avocado aioli and / or coriander butter sauce. Serve warm on a bed of mixed greens, if desired.

Nutritional information per serving (1 crab cake): 242 calories (58 percent from fat), 16 g fat (5 g saturated fat), 11 g carbohydrates, 15 g protein, 631 mg sodium, 87 mg cholesterol, 2 g fiber