Wildly Affordable Organic Eat Fabulous Food PDF
Preview Wildly Affordable Organic Eat Fabulous Food
Table of Contents Title Page Dedication Part I - Discovering the Wildly Affordable Organic Life Introduction - Why Cook for Good? Immediate and Lasting Benefits Making the Plans Work for You and Your Family You Don’t Have to Do It All or All at Once Chapter 1 - The Experiment Inspiration: Michael Pollan and the Food Stamp Challenge Baseline: Where Did We Start? Getting Ready: The Rules Adding a Job to the Mix First Shopping Trip on a Tight Budget The First Day Is the Worst The Results: Saving Money Leads to Other Savings Part II - Streamlining Life in the Kitchen Chapter 2 - Planning Strategies Using Basic Ingredients Buy Mostly Certified Organic The Scrimp or Splurge Twenty Chapter 3 - Feed Your Freezer Planned-Overs, Not Leftovers Show Your Freezer the Seasons Freeze Your Own Good Food, Not the Supermarket’s Freeze for Quality Results Find and Use What You’ve Frozen Prepare for Busy Times Chapter 4 - Shopping Strategies Get a Better Deal in the Next Aisle Watch the Unit Price, not Package Price The Great Grated-Cheese Myth Powdered Milk: Not So Thrifty Anymore Shop with the Seasons at the Farmers’ Market Find Great Deals at the Farmers’ Market Score with Seasonal Specials at the Supermarket Don’t Ship Cold Air Don’t Ship Water Buy Big, Pay Little Grow Savings in Your Garden Chapter 5 - Cooking Strategies You Can Make It at Home! Take Five Cook Clean All Hail the Kitchen Scale You Bought It, So Cook It Chapter 6 - Dining Strategies Control Portions to Control Your Budget and Your Health Make It Delicious at First Sight Chapter 7 - Cleaning Strategies Wash Reusable Grocery Bags Keep a Clean Counter Cook from Sweet to Savory and from Dry to Wet Stop Washing Dedicated Tools Use, Reuse, and Recycle Part III - The Wildly Affordable Organic Plans Chapter 8 - Get Ready for Wild Savings Check Your Equipment and Supplies Bargain Kitchenware Put Your Kitchen in Order Decide Where to Shop Chapter 9 - Go Wild in Twenty Minutes a Day The Starter Plan Cook It Forward Cooking Plan: Twenty Minutes x Seven Days Sample Menu for Week One: Twenty Minutes x Seven Days Sample Menu for Week Two: Twenty Minutes x Seven Days Sample Menu for Week Three: Twenty Minutes x Seven Days Sample Pattern for Week C, Which Follows Weeks A and B Chapter 10 - Seasonal Menus, Shopping Lists, and Cooking Plans Go Organic for $5 a Day Make the Calendar Work for Your Life Eat All Month, Not Just the First Twenty-Eight Days Start with a Good Breakfast Drink Tea or Tap Water Thrive with Good Nutrition Chapter 11 - Winter Winter Menus ($green / $thrifty) Winter Cooking Plan Chapter 12 - Spring Spring Menus Spring Cooking Plan Chapter 13 - Summer Summer Menus Summer Cooking Plan Chapter 14 - Fall Fall Menus Fall Cooking Plan Part IV - Recipes Chapter 15 - The Basics Core Recipes Ingredients Temperatures Weights and Measures Chapter 16 - Breakfast Two-for-One Apple-Streusel Coffee Cake Better Blueberry Pancakes Oatmeal for Breakfast Six Ways Sweet Raisin Flatbread or Breakfast Focaccia Yogurt Notes Chapter 17 - Beans, Beautiful Beans A Few Benefits of Beans What about Beans’ Other F Word? The Unseen Bean: Soy Basic Beans and Peas: Cooking Dried Legumes Bean and Tomato Stew Bean Burritos Bean Salad with Fresh Corn, Peppers, and Tomatoes Proud Black-Bean Burgers Black Beans in Baked Winter Squash with Persian Tomato Sauce Chickpea Stew on Couscous Cuban Black Beans and Black Bean Soup Hoppin’ John Hummus Red Bean Chili Red Bean Chili Casserole with Corn Bread Topping Lentil Stew with Spring Onions Refried Beans Soft Tacos with Refried Beans Southwestern Bean Stew: Heirloom Beans with Tomatoes and Roasted Corn Spicy Black-Eyed Peas Babe’s Split Pea Soup Tortilla Stacks Notes Chapter 18 - Breads The New, No-Knead Whisk Breads Traditional Breads Tips for Successful Bread Making Good Whisk Bread Whisk Sandwich Bread Whisk Burger Buns Garlic Toast Good Burger Buns Corn Bread Pumpkin Bread Tortillas Notes Chapter 19 - Eggs and Potatoes Egg and Spring-Onion Burritos Green Eggs Scramble Swiss Chard Frittata Hard-Boiled Eggs Huevos Rancheros Magic Quiche with Asparagus Greek Potato Salad Potato Peanut Curry Potato Pudding Notes Chapter 20 - Pasta and Sauces Noodles Cooked in Very Little Water Good Tomato Sauce Persian Tomato Sauce Tomato Sauce with Bell Peppers and Onions Tomato Sauce with Robust Greens and Onions Tomato Sauce with Spring Onions Tomato Sauce with Summer Squash Noodles in Spicy Peanut Sauce with Seasonal Vegetables Southern Summer Pesto Parsley Pesto Harvest Lasagna Enchilada Sauce Fresh and Easy Salsa Chapter 21 - Pizza Pizza: Putting It All Together Whisk Pizza Dough Pizza Sauce Pizza Toppings by Season Garlic Flatbread Whisk Pizza Dough (page185) Speedy Grilled Pizza Notes Chapter 22 - Something from Nothing Broth Jar Stoup Notes Chapter 23 - Vegetables and Side Dishes Green Salad Vinaigrette Classic Cabbage Slaw Zlaw (Zucchini Slaw) Rice Nutty Rice Salad Glazed Carrots Green Beans and Marinated Green Beans Skillet Asparagus Tasty Tahini Greens Roasted Vegetables Oven Fries Roasted Apples Bright Popcorn Notes Chapter 24 - Desserts Chocolate Pudding Vanilla Pudding Oatmeal-Raisin Cookies Peanut Butter Cookies Cocoa Cookies Strawberry Ice Cream Peach Ice Cream Supreme Feel-Good Peach Cobbler Baked Pears with Cinnamon Yogurt Sauce Chocolate Pumpkin Snack Cake Chocolate Upside-Down Cake Ginger-Glazed Carrot Cake Strawberry Shortcake Hot-Milk Cake Blueberry Pie Sneaky-Wheat Butter Pie Crust Grandmother’s Knuckles Part V - Resources Chapter 25 - Recommended Reading Cookbooks Food Politics and Philosophy Other Irresistible Reads Recipes by Oven Temperature Vegan-Friendly Recipes Acknowledgements NOTES Index Copyright Page To my husband Bruce for his unflagging support and willingness to try anything, and to his mother, Catherine Watson, who showed me that thrift, great food, and warm hospitality go hand in hand in hand.
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