Eco-Cooking

In October 2008, a poll conducted by the American Psychological Association found that 8 out of 10 people stated the economy as a significant cause of stress. A year-and-a-half later, Americans are still very much worried about economy--a valid concern, considering the fact that their worries indeed proved true. When the 2008 poll was conducted, unemployment rate was 6.6%. As of April 2010, it's up to 9.9%

In April 2009, Allstate/ National Journal conducted another poll, surveying 600 adults with this question--"Over the past 6 months, what specific steps, if any, have you taken to make sure you can more easily pay living expenses?"

The poll found that only 34% cut back on wasteful spending. Which is funny--the majority of the population is worried sick about the economy, yet only the minority did something about it.

Apparently, Americans aren't very good at cutting back on luxuries. I have noticed that trend while volunteering at a food pantry. People wearing gold watches, people covered with tattoos (very expensive), and/or carrying various electronic gadgets (i.e. cell phones, iPod, portable DVD player) would come in to get FREE BAGS OF FOOD FROM THE PANTRY. Seriously...they can afford an iPod, but won't spend a dime on quality food??

Anyway, with these days of economic instability, it makes more sense to practice what I call Eco-Cooking. It's the utilization of leftover foods and food scraps and turning them into a gourmet meal.

One example that I posted earlier was the Gumbo curry.

The Gazpacho we made during the Floribbean Cuisine Week was turned into a salad dressing with the addition of oil, vinegar, salt and pepper, and the Stuffed Chayote Squash was deconstructed into a pasta dish...

Left: Gazpacho Dressing on grape salad

Right: Chayote Squash & Mushroom Pasta

Mashed potatoes and risotto (these were from the last quarter, Fundamentals of Classical Techniques class) were turned into a creamy potato soup, and seafood paella...

Left: Mashed Potato Soup

Right: Risotto-turned-Seafood Paella

This week was Central Plains Cuisine. The leftovers from Day 1 were Sauteed Green Beans & Cherry Tomatoes and Morel Mushrooms & Spinach. The former was turned into Salad Nicoise with the addition of lettuce, olives, hard-boiled egg, and boiled potatoes. The latter was turned into a pasta dish.

Left: Salad Nicoise

Right More Mushroom & Spinach Pasta

Leftovers from Day 2 were Bratwurst (without the casings), BBQ sauce, and Sunchoke Gratin. The Bratwurst I turned into BBQ meatballs and I added the Morel Mushroom & Spinach to the Gratin to make a creamy casserole dish.

Doing this allows me to exercise creativity, while being frugal...and cutting our food budget. I get plenty of practice with the massive amount of leftovers I get at school. And with the economy going the way it is, it's probably a good idea to start practicing Eco-Cooking.