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(More customer reviews)I have been eating local food for quite a while now. But I never had any cookbook other than some vegetarian cookbooks that were close to my way of eating. So when I saw several green-type cookbooks come out recently, it had me curious. The Big Green Cookbook was the one that I ended up picking mostly because it had so many recipes and I wanted a cookbook, not a book book. Luckily this cookbook not only had all the recipes that has already helped me cook more interesting recipes, using ingredients by season that I can find (mostly locally), it had so many tips (not sciency/texty) that were extra helpful. The 27 tips in the front of the book are great. And several I have never thought of before. I love how the tips are laid out with all the recipes too, and leaving it up to everyone to go as green as they want to go with a friendly tone. For me it's pretty green. But also the cookbook works for my boyfriend who wants a little meat from time to time even though I'm still trying to get him to give it up completely. I'm enjoying this cookbook more than expected.
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Big Green Cookbook: Hundreds of Planet-Pleasing Recipes and Tips for a Luscious, Low-Carbon LifestyleIngredients 2 tablespoons canola oil 1 1/2 pounds boneless beef chuck, cut into 2/3-inch cubes 1 cup chunky medium salsa 2 tablespoons brown sugar 2 teaspoons Worcestershire sauce 1 1/2 teaspoons garlic powder 3/4 teaspoon salt, or to taste 1/2 teaspoon black pepper, or to taste 1/4 cup chopped fresh cilantro Juice of 1/2 lime (about 1 tablespoon) 8 (8 to 9 inch) flour tortillas 2 cups cooked white rice 6 ounces shredded cheddar cheese 2 cups shredded iceberg lettuce
Directions 1.Heat the oil in a large pot over medium-high heat. Add the beef and cook while stirring until brown, about 5 minutes. Stir in the salsa, brown sugar, Worcestershire sauce, garlic powder, salt, and pepper; bring to a boil. 2.Cover and reduce the heat to medium-low; cook until the beef mixture is tender, stirring occasionally, about 45 minutes. 3.Remove the lid and continue to cook until the mixture thickens to desired consistency, about 3 minutes. Stir in the cilantro and lime juice. Adjust seasonings, if necessary. 4.Warm the tortillas according to the package directions. Cover with foil to keep warm. 5.Serve the beef, rice, cheese, and lettuce wrapped or rolled in the tortillas.
Nutritional Information Per serving: 500 calories, 21g total fat, 8g saturated fat, 0g trans fat, 65mg cholesterol, 990mg sodium, 47g total carbohydrate, 3g dietary fiber, 28g protein After Green-Over: Organic Poultry-Pinto Bean Burritos with Farm-Fresh Veggies Makes 8 servings: 1 burrito each
Ingredients 1 tablespoon canola oil 1 pound boneless organic chicken thigh with skin, cut meat and skin into 1/2-inch cubes 1 large Vidalia or other sweet onion, finely diced 2 large cloves garlic, minced 1 (15-ounce) can organic pinto beans, drained (do not rinse) 1 cup chunky hot salsa Juice of 1/2 lime (about 1 tablespoon) 1/2 teaspoon sea salt, or to taste 1/4 cup chopped fresh cilantro 8 (8 to 9 inch) whole wheat or sprouted grain tortillas 4 ounces shredded locally-produced or organic sharp cheddar or Monterey jack cheese (optional)1 medium zucchini, coarsely grated (about 1 cup)4 cups mixed fresh baby greens
Directions 1.Heat the oil in a large pot over medium-high heat. Add the chicken meat and skin and onion and cook while stirring until the chicken is fully cooked, about 8 minutes. Stir in the garlic and cook for 2 minutes. Add the beans, salsa, lime juice, and salt to taste; bring to a boil. 2.Cover and reduce the heat to medium; cook until the chicken is nearly tender, about 5 minutes. Stir in the cilantro, cover, and turn off the heat. Let "lid cook" (cook covered while the burner is off) until the chicken us fully tender, about 5 minutes. Remove the lid and let sit at least 3 minutes before serving. 3.Warm the tortillas according to package directions, only if necessary. Cover tortillas with a clean kitchen towel or cloth napkin to keep warm. 4.Serve the chicken mixture, cheese (if using), zucchini, and salad greens wrapped or rolled in the tortillas.
Nutritional Information Per serving: 300 calories, 9g total fat, 2g saturated fat, 0g trans fat, 35mg cholesterol, 750mg sodium, 46g total carbohydrate, 7g dietary fiber, 18g protein
Reduce Your Carbon Footprint with Green Cuisine
"Going green" has spread to the kitchen! Big Green Cookbook is the first comprehensive, climate-conscious cookbook, ideal for both culinary novices and experienced cooks. Food and health expert Jackie Newgent reveals simple, practical, and sometimes even money-saving solutions for choosing and preparing food in planet-pleasing ways. It has never been easier to create everyday meals that maximize flavor while minimizing your environmental impact. Inside you'll find:
A green kitchen checklist
Over 200 delicious, easy-to-prepare, seasonal recipes that feature fresh, all-natural foods
Guidelines for going organic and tips for buying locally
Nutrition information and earth-friendly cooking tips with every recipe
Clever, new techniques for low-carbon cooking
An eco-friendly shopping guide and seasonal produce guide
"The Big Green Cookbook shows you how deliciously easy it can be to reduce your carbon 'food' print. It's the perfect tool for anyone who wants to eat well and treat the earth right." —Ellie Krieger, host of Food Network's Healthy Appetite and author of The Food You Crave
"Big Green Cookbook is THE step-by-step guide for greening your kitchen and your cuisine. Packed with easy tips and fantastic recipes based on the best of the season, Jackie Newgent shows America how tasty green cuisine can be, and why it's so critical to our planet." —Kate Geagan, MS, RD, author of Go Green Get Lean
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