Big Green Cookbook

Blurb

A “Green-Over” is an eco-friendly recipe makeover. In Big Green Cookbook, you’ll find hundreds of luscious, low-carbon recipes. But this bonus recipe provides a sneak peek at how Jackie Newgent, RD, creates her greener recipes. Beef Burritos is the delicious, but not-so-planet-pleasing “before” recipe; Big Green Burritos is the equally delicious, eco-friendlier Green-Over.
Amazon.com Exclusive: Big Green Burritos from the author of Big Green Cookbook

Before Green-Over: Beef Burritos
Makes 8 servings: 1 burrito each

Ingredients
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

After Green-Over: “How-To” Highlights Choose poultry in place of beef; “green-size” the portion; and go organic when possible to help shrink your carbon footprint. Pile on the produce to help boost heartiness of petite-portioned meat or poultry. Select seasonal veggies to add interest, flavor, nutrition, eye appeal, and overall satisfaction. Opt for more flavorful ingredients, such as “hot” salsa, to create extra lusciousness without adding unnecessary ingredients. Go fresh when the option is available and seasonal, such as fresh garlic instead of garlic powder. Pick whole grain instead of “white” bread products; they’re less processed and more nutritious. Reduce the amount of cooking energy that’s required by choosing tender or moist ingredients and just-right amounts of fat. Plus, use “lid cooking” to help tenderize without using extra heat. Chop ingredients smaller for quicker cooking to save cooking energy and time. Choose cheese that’s more flavorful so less is required—and go local or organic when you do. Heat certain pre-cooked ingredients, like tortillas, only if necessary. To cover something to keep it warm, choose a reusable cover, like a towel or cloth napkin, before opting for something recyclable, like foil.

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