Articles tagged “Organic Cooking”

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

Local, Seasonal, Spago By Erin Hollingsworth IN Food & Health Jun 9 2008 A chef from Wolfgang Puck's flagship restaurant and perennial celebrity hotspot, Spago, plays an active role sometimes on Alter Eco. He and his wife, also a chef, decide to add a composting system to their home, making use of their many food scraps as they often cook at home when not cooking at the restaurant. + READ MORE

Zap Your Lunch By Team Planet Green IN Stuff Happens Jun 7 2008 By Megan Cohen One green idea from Stuff Happens is to use your microwave instead of your oven, since a microwave gobbles up less power. Here are some tips to make your microwave use even more eco-friendly, plus ideas for... + READ MORE

Soup of the Week: Asparagus By Kelly Rossiter IN Food & Health Jun 6 2008 I was happy to find a straight forward recipe for asparagus soup, other than the chevre filled squash blossoms in tempura batter that you are supposed to whip up and put on top. The chef goes into great detail about how you build up a platform in the bottom of the soup bowl so that your squash blossom doesn't fall into the soup. There you go, scaffolding in the soup. You might well be wondering how I got the sour cream and chives to sit on top of the soup rather than sinking to the bottom in my photo. It's a secret, but be careful where you place your spoon. + READ MORE

Try Asparagus Two Ways By Kelly Rossiter IN Food & Health Jun 4 2008 All of the asparagus recipes that I've given you have had the vegetable pretty much front and centre. Even though it's a star, sometimes you just want it as a side dish. Here are two really simple ways to serve up asparagus with little fuss. + READ MORE

Meet G-Word Chef Gregory Schaefer By Team Planet Green IN G Word Jun 3 2008 Hey there! Gregory from "The Ultimate Eco Cook Off" on The G-Word here. I'm very excited to be blogging so that I can share more from our shoots and more of my enthusiasm for food and cooking! I am a... + READ MORE

Encourage Your Kids To Cook By Kelly Rossiter IN Food & Health Jun 2 2008 We've talked a lot about teaching your kids to cook here on Planet Green. I think it is an extremely important life skill, especially for those who are concerned about the environment. They will make healthy eating choices instead of grabbing a fast food burger. + READ MORE

Make Your Own Onion Rings By Kelly Rossiter IN Food & Health May 28 2008 I know, I'm always going on about healthy eating and using leafy green vegetables and onion rings don't quite fit the bill.Onion Rings 2 Spanish or Videlia onions 1 cup buttermilk 1 tsp chili powder pinch cayenne Vegetable oil for frying 1 cup unbleached all-purpose flour salt and freshly ground pepper 1. + READ MORE

Make Your Own Dim Sum By Kelly Rossiter IN Food & Health May 21 2008 After the big shopping expedition last week to the Asian market with my daughter, son, and my son's girlfriend, we had some dim sum.Fast Pot-Stickers 3/4 pound ground pork or other meat 1 cup minced cabbage 2 tablespoons minced ginger 1 tablespoon minced garlic 6 scallions, the white and green parts separated, both... + READ MORE

Eat, Drink, & Be Merry With Recycled Glassware By Team Planet Green IN Food & Health May 20 2008 Sara Frieden When Tom Bergeron hosts an all green Hollywood dinner party, his lucky guests dine on stunningly prepared feasts produced in an ecologically responsible way. Using recycled glass reduces energy input into glass industry furnaces and decreases processing by-products by eliminating the additional waste usually produced. It also significantly reduces greenhouse gas emissions. + READ MORE

Green Foods By Team Planet Green IN Food & Health May 20 2008 Broccoli, shamrock cookies, peas, lime sherbet... oh wait, this article isn't about those types of green foods... it's about finding environmentally-friendly green foods and preparing green meals like the delicious ones shown on Supper Club! + READ MORE

Green Dinner Conversation Starters By Team Planet Green IN Work & Connect May 20 2008 Here are some conversation starters for your very own green gossip. Don't use bottled water, use locally grown foods and recycled paper bags. + READ MORE

About Supper Club By Team Planet Green IN Supper Club May 20 2008 Want an all access pass to one of the most exclusive celebrity dinner parties in the country? Each week, Supper Club lets viewers be a fly on the wall at a Hollywood dinner party, as Dancing with the Stars' Tom... + READ MORE

Soup of the Week: Spring Vegetable and Noodles By Kelly Rossiter IN Food & Health May 19 2008 I was thinking about making a soup of fiddleheads or asparagus this week, but it's early enough in the season that I don't want to use a whole pound of the precious vegetables for one recipe. I decided to make a Spring Vegetable and Noodle Soup using stock, carrots, ramps... + READ MORE

Make a Quesadilla with Vegetables from the Farmers' Market By Kelly Rossiter IN Food & Health May 9 2008 Last week at the farmers' market, Seth Goering of Forbes Wild Foods was there with the fruits of his foraging labour: fiddleheads and ramps, also known as wild leeks. We ended up making quesadillas. + READ MORE

Flip for These Asparagus Pancakes By Kelly Rossiter IN Food & Health May 7 2008 This recipe is so quick and simple, you could come home from work and have dinner on the table within half an hour. It's also a pretty-tasty way to get your kids to eat asparagus, or in fact, any other vegetable. + READ MORE

Make an Asparagus and Garlic Pasta By Kelly Rossiter IN Food & Health May 2 2008 There was no question that asparagus was going to be the main feature of dinner, but I had to make a decision about how to serve it. It was so young and tender that I didn't want to hide the delicate flavour. + READ MORE

Get Recession Ready: Week One of the Bread Challenge By Kelly Rossiter IN Food & Health May 1 2008 Last week I wrote about the increasing cost of bread and the decision to take up my daughter's challenge to bake my own bread for a month. We successfully baked our way through the week. The hands-down winner: Sweet potato rolls. + READ MORE

Make Your Own Chinese Steamed Pork Buns By Kelly Rossiter IN Food & Health May 1 2008 Whenever we make a trip down to Toronto's original Chinatown, my husband always makes a beeline for the Chinese bakery that makes his favourite pork buns.Pork Filling 1 1/2 cups water 1/4 cup soy sauce 3 tbsp oyster sauce 2 tsp sesame oil 1/2 tbsp ketchup 2 tbsp sugar 1/2 tsp freshly ground black pepper 4 tbsp water 2... + READ MORE

Make More Sustainable Seafood Choices By Collin Dunn IN Food & Health Apr 29 2008 Because it's something we all do, several times a day, making more sustainable food choices is a great way to make your life greener and your footprint lighter. Here's a quick guide to finding seafood that's good for you and better for the planet, too. + READ MORE

Soup of the Week: Jerusalem Artichokes By Kelly Rossiter IN Food & Health Apr 28 2008 I made a visit this weekend to the Green Living Show in Toronto. One of the booths we hit was Chef Ezra Title's Chezvous He was serving Jerusalem artichoke soup and although it was only 9:30 in the morning, I had to have some. + READ MORE