Bean Dip
Portions Size: 1/2 cup
Servings: 6
Servings: 6
Ingredients:
- 2 cups of cooked pinto beans*
- 1/3 C tahini
- 1/4 C liquid from beans
- 1/4 C lime juice (or passion fruit, or orange...)
- 1/4 tsp salt (to taste)
- top with fresh chopped cilantro and drizzle with a fresh oil like avocado
*you can substitute for other beans such as white or black beans
Directions:
- Heat pinto beans and liquid until warm
- In a blender or food processor blend ingredients in this order: liquid from beans, tahini, lime juice
- Gradually add pinto beans into blender and blend until you have a smooth consistency.
- Pour into bowl and garnish with fresh chopped cilantro and drizzle with avocado oil
Creamy Bean Soup
Ingredients:
- Leftover beans
- Liquid (amount depends on amount of beans used)
- Raw or grass-fed cream
Directions:
- Heat leftover beans with some of the liquid until warm.
- Puree in a blender until you reach desired consistency.
- Return to pot and slowly add raw or grass-fed cream until you achieve desired consistency.
- Heat until hot and pour over shredded seasonal greens.
An alternative to creamy bean soup:
Sautée some garlic and onions. Add chicken broth, whole beans, farro, and seasonal veggies.
Whole Grain Crust
Ingredients:
- (2-3 cups) leftover rice or quinoa
- oil or grease (such as coconut oil, ghee, bacon grease, lard)
Directions:
Crust preparation
- Heat leftover rice (or quinoa) and add some extra liquid (water or broth) to create a sticky grain
- Add heated grains to a food processor and pulse until a sticky mixture is created
- Put the mixture into a heavily greased pie pan and shape into a crust (gloves are recommend)
- Create a thin layer for a crispier crust or a thick layer for a hearty crust
Baking
- Bake the crust slowly at 275°F degrees for about 30 mins
- Increase temperature to 300°F degrees and brush with a whipped egg
- Cook for 15 minutes
- Increase temperature to 375°F and crisp until light brown (10-15 minutes)
- Fill crust with your choice of seasonal vegetables and pour 2-4 whisked eggs over the mixture. Add cheese and or meat per your taste preference.
Shepherd's Pie
Portion size: 4 x 3.25 pieces
Servings: 8
Adjust portions according to your amount of leftover potatoes.
Ingredients:
- 2 lbs Weiser purple heirloom fingerling potatoes
- 3/4th C milk
- 4 T butter, cubed
- 2 C Shredded chicken (or leftover meat)
- 1 C Fresh organic sweet corn
- 1 C Red and green bell paper or hot pepper, diced
- 1 1/2 C Spinach, finely chopped (sub kale or swiss chard)
- 1 C Red and green pepper, diced
Directions:
- Heat milk and butter. Keep warm
- Heat potatoes by steaming them (keep out of water).
- While potatoes are heating get a deep-dish pan or a 9 x 13 casserole dish
- Spread shredded chicken so it covers the bottom of the pan, and pour red sauce* (or desired sauce) over meat
- Add corn, spinach, and peppers in layers so that the entire dish is generously covered
- Cut heated potatoes into small pieces and mix only until all pieces are broken up (1-2 minutes).
- Continue mixing while slowly adding warm milk and butter to potatoes.
- Increase speed until smooth and fluffy (If you under mix you will have lumps. If you over mix it will become pasty).
- Gently spread potatoes on top of meat and vegetables
- Bake at 275°F degrees for 20 minutes
Quick Red Sauce
Portion Size: 1/2 cup
Servings: 3
Ingredients
- 3 Puréed blanches tomatoes
- 1 tsp Cumin
- 1/2 oz of Cacao
- 1 tsp Dehydrated garlic
- Salt & pepper to taste
Featured Foods
- San Lucas avocado oil with garlic
- Pasture raised eggs
- Organic ghee
- Raw or grass fed dairy
- Sprouted short grain brown rice
- Organic pinto beans
- Tahini
- Pasture raised chicken
Lincoln Spring Farms
- Spinach
- Kale
- Cauliflower
- Asparagus
Cilantro
Lime
Cumin
Red pepper
Weiser Family Farms purple potatoes
This is really awesome! I come from a family of 5 and now I live by myself. It's so hard to cook for one person especially with how produce lasts. This recipe is great and I will definitely use especially for shepherd's pie. Sometimes I would make too much rice and just waste all of my leftovers because I wouldn't be able to finish it all which isn't very sustainable. I didn't think of repurposing my leftover rice to create a crust. I'm really excited to try the recipe!
ReplyDeleteAccidentally clicked on "Publish" instead of "Preview". To follow up on my previous comment, I had a friend in San Luis Obispo who is a son of a huge corporate farmer. His family grew mostly strawberries and have acres and acres of land. He would take his girlfriend and myself on tours of his farm and we eat/harvest a lot of the strawberries and other produce such as lettuce. He told us that it took a lot of love and hardwork to plant so many seeds and to harvest so much product. Sometimes their efforts were for naught as weather comes into play and sometimes if it rains too much, the seeds do not grow. He also showed us where the corporate strawberries are produce and his family's personal garden which are organic. It tastes and looks completely different. It's amazing how natural and organic fertilizer helps the strawberries taste more pure in a sense compared to the corporate strawberries that were sent to grocery stores in California.
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ReplyDeleteThe episode opens at Lincoln Springs Farms. At the farm, Jessie likes to reuse the produce to act as a fertilizer in their soil for the produce they’re growing. By bringing in natural nutrients instead of chemicals you're bringing out the plants natural nutrients to help them grow. During my service learning at the garden on campus, I’ve learned about how important it is to keep the soil alive and not dry it out. The practices done at Lincoln Springs Farms also understands how important this is. In class we have also discussed how it takes hundreds of years for the earth to produce new soil, so its very good that sustainable farms are utilizing as many resources as possible to keep this soil alive. The produce on the farm takes about 3 months to grow, in addition to time, water and sunlight. Because of this, its very important that it is repurposed and used in left overs rather than just being thrown out. These leftovers should be made quickly before the food loses its nutrients. Next in the episode, Libby and Mihika work in the kitchen to make recipes using the left over produce. They make a pinto bean soup by heating the beans, putting them in a blender, and adding cream and spices. Next they add the beans to a bowl with kale and spinach to add even more nutrients and flavor. They then add oranges and oregano to the top. By continuing to add more ingredients this same soup can be transformed into a version of a hummus or a bean dip. They also make a shepherds pie out of the left over potatoes, spinach, vegetables and chicken. The shapers pie is very colorful and Libby mentions that the more colors we have in our meals, the more nutrients the meal has, which is also a topic we’ve covered in class quite a bit. From this video I learned even more about repurposing soil and produce, how to make fun recipes from leftovers, and how to stop contributing to the 40-50% of food that is wasted in homes.
ReplyDeleteI thought this video was really interesting to watch and it gave me ideas of what I can use my leftover food with or if I have leftover food to be more creative and figure out what I can use those items for instead of just throwing it away in the trash. When watching the video I thought it was interesting because he would reuse the produce that they had at their farm as fertilizer which I though thought was really cool because it shows how you can really use anything as long as you are creative with it. After that Dr. Gustin and Mihika showed us how they made different types of food with leftovers items that they have found which I think is a good idea especially for us college students because we are always on a budget and trying to make whatever we can the cheapest way possible so I think it is great that they are showing use a couple of recipes that sound delicious and I can not wait to try and make them myself.
ReplyDeleteThis episode was very informative about ways to make new nutritious and delicious meals out of leftovers! Food waste is a huge problem in the United States. Often times this is due to making large portion sizes to begin with. Some people do not care for eating the same thing again, and so this is where food is then thrown out. Many people do not realize that when having leftovers, you do not have to eat the same thing twice! Dr. Gustin does a great job in showing multiple ways to create new meals out of pre-cooked ones. I especially like the use of color when making the Shepard’s Pie, and I am excited to try that recipe for myself. I also liked how Jesse from Lincoln Spring Farms showed viewers how he repurposes produce to fertilize the soil for new vegetation, which is another new idea I can use in my own garden at home. Ultimately I believe that this episode really helps people who may not like to use leftovers because they can now see them in a different way.
ReplyDeleteThis episode was very fun and entertaining, as it opened up at the farm I learned new knowledge about what exactly goes into the produce we eat. Because produce is easily accessible for most people by just walking into a grocery store, we never really think twice about what is needed to produce the food we eat. I have recently learned that growing good food takes lots of time, resources, and love. Some of the growing techniques used by the majority of the country are not sustainable and in turn hurt our soil. This episode also opened my eyes about how we can re-purpose leftovers into brand new meals. I really enjoyed learning about making the whole grain crust, blended up leftover grains and baking them into a pie crust is something that i would have never thought of. By re-purposing left overs into new meals we lessen food waste, and the need for unsustainable food growing practices.
ReplyDelete-Herlinda Lopez
Watching this episode allows me to see how much I have been taken our food supply for granted while in fact it takes a lot of resources to reach our tables: time (three months as mentioned for the cauliflowers), efforts, soil, water, and etc. I first watched this in class and since then I have become more conscious of what to do with leftover or excessed foods. Before I would just throw out what was left, now I would go search for recipes to make new dishes out of the leftover. Personally, I am quite intrigued by the Whole Grain Crust recipe as rice is my family’s staple food which is usually cooked in excess amount. I cannot wait to try this recipe to my family and show them an innovated way to deal with leftover rice other than just eating it bland after reheating using microwave.
ReplyDelete--Elaine Phu--
EMILY VINUEZA
ReplyDelete“Repurposing Leftovers” had helpful tips and tricks for food items to reduce waste that was also covered in my sustainable foods class. Did you know the peel of a banana could be eaten? Commonly we throw away or compost the peel, but they contain tryptophan, which increases serotonin. It boosts our mood! Along with peels, onion skin, watermelon seeds, citrus zest, and kiwi skin are edible. With proper use, we can prevent food waste ending up in the landfill. In America, 40% of food is wasted. Food waste refers to products throw away based on the choices made by food service and consumers. Choices consumers and retailers make are preference to certain looking produce. If it doesn’t look a certain way, it gets discarded. Ugly Fruit Programs taken unwanted produce and sell them because it’s still edible. Eating out at food service places provide large serving sizes that cannot be finished. Leftovers go to waste. Instead, I get smaller portions or take home leftovers to make other recipes mentioned in this video. Be creative! The cause for food waste is our supply exceeds demand. When I go to grocery stores, I only but food for that week. It helps me know what I have in my fridge and ensures freshness. Reducing the surplus of food by 30% would feed more than 50 million people! Being conscious of how much food we purchase, dispose, and utilize can help reduce our footprint.
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ReplyDeleteThis comment has been removed by the author.
DeleteThis episode puts into perspective the time, work, and resources that go into growing food and how it should not end up as waste. I appreciate Jesse's effort in continuing his family's farm to grow sustainably and closing the loop by using the byproducts to revive the soil. It was very heartwarming to hear that he also gives away free food to low-income communities! Unfortunately, many conventional farming methods do not take into account the waste they produce. They continue to overwork and deplete the soil making it unable to produce healthy and nutrient-rich crops. More farmers can learn from Jesse and Lincoln Spring Farms to be compassionate and resourceful with what they have.
ReplyDeleteIn regards to the leftover recipes, I enjoyed the interesting and different takes on how to utilize ingredients. Adding fresh ingredients to go along with a leftover dish is a great way to reintroduce nutrients without wasting food. I live by myself, so I try to reduce the amount of food waste I can because wasting food is equal to wasting your money! Some ways I accomplish this is by purchasing what I need for a given dish, or meal prepping and freezing my food until I want to eat it. Even so, there are occasional ingredients that I may have overbought and are going bad. For instance, when I have leftovers of an assortment of vegetables, I love to stir fry it all together with some rice. Another dish I love to make is banana bread out of overripe bananas. There are times when the leftover dish is even better than the initial one! All in all, I'll be continuing my practices to reduce food waste and will try out a few shown in the episode!
-Alexis Luong
The video opens up with Lincoln Spring Farms which operates in a sustainable way because they’ve been taking care of their soil for generations without the need for GMOs or chemical fertilizers. This moment in the video spoke out to me because I spent time on a farm too. While on the farm, I noticed how the farm utilized natural processes to provide for their crops. For example, compost from animal poop is used to give nutrients to the soil. All these natural processes feed into each other so the only input that is required is labor. I thought that the dishes created in the video were very creative given the leftover ingredients that were used. In my household, we cook a lot of Asian dishes that utilize rice. There are times where we cook too much rice and we end up having leftovers in the fridge. My family’s attempt to lessen food wastage is to repurpose that rice into fried rice. If we have leftover meats, we can also throw it into the fried rice. Other instances of repurposing food is sometimes we have extra ground beef, we can use it for tacos or even meatballs. The video resonates with my everyday life because my parents emphasize less food wastage and repurposing food in my household.
ReplyDelete- Bryan Nguyen
Knowing what to do with leftovers is so important to avoid food waste. During our food waste assignment on week 6 I realized how much food is thoughtlessly thrown away. It’s not evident on a day-to-day basis but adding up weeks, months, years it becomes apparent that we can have very wasteful habits. During week 6 we read an article about food parts that would typically be thrown away but are in fact very nutritious. It gave us examples like the core of a pineapple or kiwi skin that are usually tossed because of the mouth feel or texture but can easily be chopped up small or blended into a smoothie. Or how a banana peel can be boiled and then added to anything from a smoothie to a stir fry. One of my favorite techniques to avoid food waste is one I learned in culinary school. Our Chef instructor asked us why we peel our carrots. We all kind of looked around… no one had an answer. Other than aesthetics, there is no reason to peel a carrot (as long as your wash it of course) Another idea when it comes to food waste would be a community compost program. A lot of cities have these programs that you can sign up for. It usually costs a little extra, but that compost is then treated and typically sold to the public or even used in municipal landscapes. These posted recipes look delicious and give us a great opportunity to rethink ways to use our leftovers.
ReplyDeleteThis is so great! Leftovers end up being tough because you don't want to waste them, but sometimes you don't just want the same things or don't know how to use them. This idea of repurposing and utilizing different ingredients is really helpful when you don't know what exactly to do with them. It was also interesting to see what goes into our food systems and how to grow and really why it is so important not to waste the food because it takes so much time, effort and again resources.
ReplyDelete