Loving the Leftovers

Great food is often left over, or comes through from friends who have too much of something, and it’s naturally shared around.  As a result of Jonathan Bloom’s videos, ideas about leftovers have been talked about in the comments.  Here are some handy hints and leftover recipes, which is fast becoming a trend in the food and produce world.  Don’t be shy to try something new and do recipes for preserving type foods that keep in the pantry for ages.

Cookery Circle UK – Ideas for Using Up Leftovers

This link has some great storage tips and ideas as well as good recipes.

The Leftover Chef USA – Great Leftover Recipe Finder

This link has leftovers by category, so you choose what you have and then find what to do with it.

Love Food, Hate Waste UK – Great Recipe Resource and Info

This link focuses on recipes that reduce waste and encourages user interaction.

Enjoy!

(copyright Monika Roleff 2009)

(Image – Surplus Crabapples.)

 

Food Waste – Jonathan Bloom Part 3

The final part of this series about Food Waste from Jonathan Bloom, who puts some practical ideas across about dealing with daily food management, which save time and money in the long run.  He also talks about prolific domestic fruit growth, which is not able to be used or isn’t needed, and how it can be redistributed in simple ways.

This series of interesting videos is produced by Rebecca Gerendasy from the brilliant CookingUpAStory.

(copyright Monika Roleff 2009.)

(copyright CookingUpAStory, 2009.)

Food Waste – Jonathan Bloom Part Two

Continuing on with Jonathan Bloom’s discussion about food waste, part two.   Many of these issues have been changed of late, and it all seems positive change, through awareness. 

This series of interesting videos is produced by Rebecca Gerendasy from the brilliant CookingUpAStory.

(copyright Monika Roleff 2009.)

(copyright CookingUpAStory, 2009.)

Earth Day 2009

Here’s to a great Earth Day, 2009!   Many things

are happening all over the world, and again it’s

an inspiring thing to see just how much is happening

to celebrate the earth and nature.   Even the smallest

gesture is enough to create awareness…

Happy Earth Day!

(copyright Monika Roleff 2009.)

(image – Autumn Rosehips.)

Food Waste – Jonathan Bloom Part One

In the first part of this discussion about food waste, Jonathan Bloom states the waste factor of food worldwide is at a rate of 40%!  When lifestyles were more rural and there were ways to dispose of excess food, waste was not such an issue.  Increasingly urban areas worldwide are tuning into different ways of being more conscious of waste, and many programmes have been started to minimize these issues. 

This series of interesting videos is produced by Rebecca Gerendasy from the brilliant CookingUpAStory.

(copyright Monika Roleff 2009.)

(copyright CookingUpAStory, 2009.)

Earth Hour Results 2009

Great to check in and read the results of Earth Hour 2009, coming through the Official Earth Hour site.  Many people said they felt good being part of a collective initiative, and it helped them feel part of things.  Others just felt it was fun to be creative and work with it in their individual ways.  Power was saved across the globe in various ways.  All in all, a good result!

OFFICIAL EARTH HOUR 2009 SITE.

(copyright Monika Roleff 2009.)

Earth Hour 2009

Earth Hour 2009 is happening around the globe this weekend. 

Their target is one billion participants this year,

so let’s see what happens!

Saturday March 28th, 8.30 pm Australians are turning off their

lights for an hour.   Be part of this amazing event where it happens,

around the world!

(copyright Monika Roleff 2009.)

(Earth Hour 2009 clip courtesy You Tube 2009.)

Bee Update

Have been chatting to a long time apiarist in rural regions

and asked about the bee situation, in case it was an

exaggerated thing, but he confirmed that without bees,

humanity would not survive.  He also explained that

bees never swarm at people, they only follow the 

command of the Queen Bee and do her bidding.  This is

why bees appear so “busy” all the time, and make

“beelines” for certain flowers or trees.  They are simply

following the beat of nature, so be kind to bees!

(copyright Monika Roleff 2009.)

Ancient Bee Story

“Ever since Rachel Carson’s book “Silent Spring” first warned us against the dangers of chemicals in our natural world—we seem to be entering a new, more dangerous period, where the accumulated human effects upon the environment are producing an obvious toll. In this story, another human soul speaks out, this time, about the plight of the honeybees.” – from Cooking Up A Story. 

When David Suzuki came to Australia in the last few years, and gave numerous talks, he counted one of the main influences on his life’s work as being Rachel Carson.  A silent spring would indeed be a very strange thing, no sounds to show the humming back into life of the cosmos for the growing season. 

This short video, thanks to the brilliant work of Rebecca Gerendasy from CookingUpAStory, shows entomologist Lynne Royce, talking about her passion for bees, showing that understanding these small, ancient, industrious creatures who give so much to the world, leads to better interaction with them. 

Bees are known for their quirks and intelligences, and have even been venerated as gods and goddesses in ancient times, and have scientists endlessly studying their tendency to “Bee Dance”.  Rich bounty comes from the ancient involvement of bees with humankind, in beeswax, honey, pollenations and propogations in Nature.  It seems unlikely bees will disappear from the earth, but with better understanding, a more insightful connection to them is possible, interwoven into culture as they have been for millions of years.

(copyright Monika Roleff 2008 – Bee on Chestnut Flower in Spring.)

(copyright Monika Roleff 2008.)

(copyright CookingUpAStory, 2008.)

Artichoke Heaven

Very nearly tempted the other day to buy a Jerusalem Artichoke plant, but decided against it, thinking it would be too hard to grow.  Michele Knaus, new gardener, but experienced chef, shows how success with these exotic plants can be a reality, and also how to make delicious and versatile Artichoke Pesto.  For anyone has never tried this beautiful vegetable, it’s definitely worth investigating.  The taste is unforgettable.  Thanks to the brilliant filmwork of Rebecca Gerendasy from CookingUpAStory, this is an easy to follow cooking lesson.  For the recipe, read on:

Ingredients:

8 oz artichoke hearts – fresh or frozen, but not marinated in oil

3-4 cloves fresh garlic, peeled and choppped

½ cup fresh Italian parsley leaves

½ cup fresh basil leaves

2 T. fresh thyme leaves

Juice of one lemon, or to taste

sea salt

freshly ground black pepper

½ cup toasted walnuts

½ cup Parmesan cheese

Olive oil – as needed (about ¼ cup)

Instructions:

In a food processor, chop the artichoke hearts and garlic together using about 6 pulses.

Add the fresh herbs, lemon juice, salt, and pepper. Pulse until herbs are chopped and mixed into artichokes.

Add walnuts and Parmesan cheese, and two tablespoons of olive oil and pulse until mixed.

Add additional olive oil until desired pesto consistency is reached – more for a sauce consistency, less for a thicker end result.

Taste for seasoning.
Makes about 2 cups 2-4 people

Recipe courtesy Michele Knaus, EatLikeAChef.

(copyright Monika Roleff 2008.)

(copyright CookingUpAStory, 2008.)