By now we’ve all heard the “Inconvenient Truth” about the problems facing today’s environment, and we have become swamped with ways to save energy, from changing our light bulbs to using public transportation. Sometimes it may seem daunting, or even tiring, but “going green” is not going away. With Earth Day upon us this month, here are five easy ways to become a more environmentally-conscious cook and consumer.
One of the greatest emerging food trends is the chicken sausage. If you haven’t tried any of the multitudes of flavors, brands and recipes popping up everywhere, you are missing out. Chicken sausage has as much (or more) flavor and only a fraction of the fat of its porkly counterparts. Adding a few fresh ingredients you can create a healthy and flavorful meal in minutes. These three recipes are my latest in chicken sausage experimentation. Enjoy!
Chili is a form of art; each recipe bears the personality and taste of the creator. I treat each bubbling batch as an intricate experiment, a fusion of garlic, chili powder and what ever strikes my fancy that day. The beauty is in the tongue of the beholder from tangy and tomato-y to terrifyingly tonsil-scalding each heart-warming cup takes on the level of spice and heat when you customize these three flavors to suit your palette. Use these last few weeks of winter as an excuse to cozy up with a new chili recipe.
Thanks to the Catholic tradition of going meat-free on Fridays during Lent, seafood is available at a special price for a few weeks this time of year. Use these phenomenal prices as an excuse to add more fish into your weekly menu repertoire.
You don’t need to amend your carnivorous habits to eat healthy. Using 95% lean ground beef or ground sirloin, you can keep beef in your diet and not feel guilty. Try making this big batch of beef and freeze for a head start to great suppers.
