Moroccan Tuna Skewers

with Zucchini & Oranges

Serves 6

• 1-1/2 lbs fresh tuna, cut into one inch cubes 2 cloves garlic, minced 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp cayenne
• 1/4 cup chopped cilantro 1/4 cup chopped Italian parsley 3 tbsp olive oil
• 1/4 cup fresh lemon juice Salt & Pepper to taste Zest of 1 lemon
• 4 oranges, cut into small wedges 3 zucchini, sliced 1/4 inch thick

1. Mix together the cumin, paprika, turmeric, cayenne, garlic, cilantro, parsley, lemon juice, olive oil, salt & pepper and lemon zest.

2. Pour over the tuna cubes and marinate, preferably at least 2 hours, but no more than 6.

3. Divide the tuna onto the wooden skewers—that have been soaked in water—mixing with the zucchini and orange wedges.

4. Grill the skewers over medium high heat for 6-8 minutes, turning occasionally and brushing with the leftover marinade.

5. Serve hot or cold

Recipe courtesy of Chef Eric Jenkins

 

About Wild Albacore Tuna

 

Troll-Caught Albacore Tuna Recipes

• Grilled Curried Albacore Cakes
• Albacore in Puttanesca Sauce
• Moroccan Tuna Skewers with Zucchini and Oranges
• Thai Style Albacore with Lemongrass and Mushrooms
• Salade Nicoise Sandwiches

Grilled Curried Albacore Cakes

Serves 2

• 1 lb albacore chopped into fine pieces
• 2 large eggs
• 4 stalks green onion, chopped
• 1 tbsp fresh Italian parsley, chopped
• 1/3 cup parmesan cheese
• 1 heaping tbsp Dijon mustard
• 2 tbsp curry powder
• Salt & pepper to taste
• 1-3 cups Panko bread crumbs
• 1/3 cup olive oil for cooking

1. Patties—Add albacore, 1 egg, green onion, bacon, parsley, parmesan cheese, Dijon, curry powder, salt & pepper and just enough Panko bread crumbs to bring the mixture together enough to form patties. Refrigerate for at least an hour, and then form patties.

2. Grill albacore cakes in pan or on grill with olive oil for about 4-5 minutes each side or until golden brown and hot through. Place sauce on a plate and top with tuna cakes.

Recipe courtesy of Chef Eric Jenkins

 

About Wild Albacore Tuna

 

Troll-Caught Albacore Tuna Recipes

• Grilled Curried Albacore Cakes
• Albacore in Puttanesca Sauce
• Moroccan Tuna Skewers with Zucchini and Oranges
• Thai Style Albacore with Lemongrass and Mushrooms
• Salade Nicoise Sandwiches

Albacore in Puttanesca Sauce

• 2 lbs albacore medallions
• 3 garlic cloves
• 2 tbsp olive oil
• 1 2-oz can anchovy filets
• 2 tbsp capers
• 1/2 cup black or green olives
• 2 cups crushed tomatoes salt & pepper to taste

1. Sprinkle both sides of the medallions with salt & pepper, place them in a bowl and set aside.

Peel the garlic and set aside.

2. Place the contents of the anchovy can in a large skillet on medium heat and add 2 tbsp. water. With a wooden spoon, break the anchovy filets into quarters, cooking for 1 or 2 minutes until they shrivel into small pieces.

3. Add the olive oil and the garlic; cook for 1 minute. Add the capers and olives; cook for 2 minutes, stirring frequently. Add the tomatoes. Cook for 20 minutes on medium heat, stirring frequently. Add 1/2 to 1 cup water as necessary as the sauce thickens.

4. Add the albacore medallions and cook 3 to 4 minutes on each side, till just cooked &when the fish is opaque and no longer translucent.

5. Serve as a sauce with your favorite pasta.

 

About Wild Albacore Tuna

 

Troll-Caught Albacore Tuna Recipes

• Grilled Curried Albacore Cakes
• Albacore in Puttanesca Sauce
• Moroccan Tuna Skewers with Zucchini and Oranges
• Thai Style Albacore with Lemongrass and Mushrooms
• Salade Nicoise Sandwiches

Book Praise from Green Leaders

“I love Cooking Green! Kate Heyhoe’s thoughts are right on target and offer many ways for all of us to pay attention to conservation and be conscientious with food, cooking, and waste management.”
     —Jesse Ziff Cool, founder of CoolEatz restaurants and catering, author of Simply Organic, www.cooleatz.com

“Brimming with fresh ideas and down-to-earth recipes, Kate’s new book covers everything from eco-food shopping to haybox cooking. You’ll never look at boiled water the same way again.”
     —David Joachim, coauthor of The Science of Good Food and Mastering the Grill, www.davejoachim.com

“Cooking Green is the next logical step for chefs and cooks who think local, organic, and sustainable. Take the ‘cookprint’ test and become an ‘ecovore’—the future of cooking may just depend on it.”
     —Ann Cooper, Director of Nutrition Services, Berkeley Unified School District, author of Lunch Lessons, www.lunchlessons.org

“I founded a children’s cooking school 20 years ago and am thrilled to incorporate the new term ‘cookprint’ into all of our classes thanks to Kate’s vision and knowledge. With this clever and resourceful cookbook we can teach thousands of kids (and their parents) new ways to keep their bodies, minds, and their world a safe and healthy place to learn and live!”
     —Barbara Beery, children’s cooking expert and best-selling cookbook author, www.batterupkids.com

“Cooking Green breaks new ground, deserving a place in every environmentalist’s library. In simple language full of do’s and don’ts for mindful cooking and eating, author Kate Heyhoe gives you all the information you need to shrink your cookprint, along with more than 50 recipes to get started. Not only does it thoroughly and thoughtfully present the new green basics of cooking, it provides the reasoning behind the recommendations, so as the climate changes, you can too, and so can your personal habits.”
     —Linda Mason Hunter, author and pioneer in America’s green movement, www.hunterink.com

“Let’s save the planet one bite at a time! With Cooking Green, Kate Heyhoe gives us eaters the tools we need to preserve our natural resources while improving our dinner.”
     —Sherri Brooks Vinton, author of The Real Food Revival, www.therealfoodrevival.com

“Best of all, it’s so well-written and informative that I can say confidently that it’s one of the few environmental book I’ve ever read that’s actually fun to read. Cooking Green’s key gift to readers, however, is its surplus of creative and counterintuitive thinking—and its absolute lack of junk science. Cooking Green is the kind of book you’ll want sitting on your shelf as a reliable resource for decades of intelligent kitchen decision-making, and it’s selling at a very reasonable $9.99 at Amazon. Use it to shrink your own carbon cookprint! —Daniel Koontz, Casual Kitchen, July 22, 2009.

“…when it comes to the green kitchen Kate Heyhoe is really the Green Goddess. A dynamic combination of Michael Pollan, Alton Brown, and Wonder Woman all rolled into one. After finishing this book you will definitely be convinced that you can help save the planet while preparing dinner every night.” —Heather Jones, ProjectFoodie.Com, July 9, 2009.

 

Buy Cooking Green

 

Cooking Green:
Reducing Your Carbon Footprint in the Kitchen
the New Green Basics Way

• About the Book
• Author Interview
• Praise Quotes

• Recipes

  • One-Pot Prep: Potatoes and Green Beans
  • Toasted Garlic Trout with Lime
  • Greek Citrus-Honey Cake

Greek Citrus-Honey Cake

Serves 12

From Kate Heyhoe’s Cooking Green

Green Meter:

• Green Goodness: Bakes in slow cooker using almost no fuel; kitchen stays cool
• Prep/Cooking Times: 15 minutes prep +2-1/4 hours unattended
• Prime Season: Year-round
• Conveniences: Quick ‘n’ easy dessert; small slices serve many
• New Green Basic: Use as no-oven, slow cooker template for other quickbreads and cakes.

This rustic and distinctive cake can be addictive with tea at breakfast, with cheese at lunch, and after dinner with grapes and fresh fruit. It’s inspired by a cake in Lynn Alley’s book The Gourmet Slow Cooker, and it’s like the sweets served at Mediterranean cafés and coffee houses—moist with lemon-honey syrup, fruity with olive oil and oranges, spiked with cinnamon and yogurt. Cornmeal and almonds give it texture you can taste. And unless you mention it, no one will guess it’s made in a Crock-Pot.

For easy mixing and one less bowl to wash, measure the wet ingredients starting with the yogurt into a 4-cup measuring cup, then add the eggs and whisk.

• 1/2 cup olive oil (mild, or mix of mild and fruity), plus extra for greasing
• 1-3/4 cups sugar
• 1-1/2 cups unbleached all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder (double-acting)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 8 ounces (1 cup) plain yogurt (regular or low-fat)
• 2 teaspoons orange oil or 1 tablespoon orange extract
• 6 large eggs
• 1/2 cup slivered almonds, or pine nuts

• Syrup:
• 1/4 cup honey
• 3 tablespoons fresh lemon juice

1. Grease the bottom and sides of a 5-quart slow-cooker insert (crock) with a small amount of olive oil. Cut a piece of parchment paper to fit the bottom. Set in the paper and grease it.

2. In a mixing bowl, stir together the sugar, flour, cornmeal, baking soda, baking powder, and cinnamon and salt. Separately combine the yogurt, remaining olive oil, orange oil or extract, and eggs, beating with a wire whisk. Pour the yogurt mixture into the bowl holding the dry mixture and combine until uniformly mixed. Stir in the nuts. Pour the batter into the crockery insert.

3. Lay a folded dishtowel across the top of the crock (covering the batter without touching it), cover with the lid, and cook on high 2 hours and 15 minutes, or until the edges turn brown and pull away slightly from the insert, and a wooden skewer poked in the center comes out clean. Lift the insert (using potholders) out of the cooker and let it rest, uncovered, 15 minutes. Loosen the sides of the cake with a knife or spatula. Place a plate over the top and, holding it securely (it’s hot: use potholders), flip the crock over, so the cake falls onto the plate. Remove the parchment. Let the cake cool slightly.

4. Stir the honey and lemon juice together until completely combined. While the cake is warm, poke holes in the top with a fork, about 20 times. Spoon the glaze over the top and sides, letting the glaze seep in slowly before adding more. Serve in thin slices.

 

Buy Cooking Green

 

Cooking Green:
Reducing Your Carbon Footprint in the Kitchen
the New Green Basics Way

• About the Book
• Author Interview
• Praise Quotes

• Recipes

  • One-Pot Prep: Potatoes and Green Beans
  • Toasted Garlic Trout with Lime
  • Greek Citrus-Honey Cake

Toasted Garlic Trout with Lime

Serves 2

From Kate Heyhoe’s Cooking Green

Green Meter:

• Green Goodness: Sustainable fish, often local; use of preblanched garlic saves fuel
• Prep/Cooking Times: 5 minutes prep +10 minutes cooking
• Prime Season: Year-round
• Conveniences: Quick ‘n’ easy; healthy, high in omega-3s
• New Green Basic: Use as a basic recipe for skillet trout; use the blanched, toasted garlic method in other skillet recipes. Substitute fillets for butterflied trout.

Rainbow trout is often overlooked but has a wonderfully mild yet distinctive flavor. The Environmental Defense Fund rates farmed rainbow trout as an “eco-best” fish because of its minimal impact on the environment. In this recipe, garlic cloves, mellowed by blanching, toast in the pan for a sweet crunch that harmonizes well with trout and lime. To save fuel and water, blanch the garlic whenever you’re boiling water for another use, up to four days earlier. If you increase the number of trout, you’ll probably need two skillets.

• 3 tablespoons fresh lime juice
• 2 rainbow trout, cleaned and butterflied (3/4 to 1 pound)
• 2 teaspoons ground cumin
• Salt
• 2 tablespoons olive oil
• 8 large cloves blanched garlic, halved lengthwise (see Note)
• Lime wedges, for serving

1. Pour the lime juice into a shallow dish. Dip the trout into the lime juice, coating on all sides. Sprinkle the inside (flesh part) with cumin and a generous pinch of salt. Close the fillets (as if closing a book) and sprinkle cumin and salt on the skin surfaces.

2. Heat the oil in a large skillet over medium-high heat. When the oil starts to ripple, gently place both trout into the pan, keeping them closed. Add the garlic cloves, pushing the garlic to the sides of the pan. Cook the trout about 5 minutes, flipping the pieces over when the skin is crisp and golden. Cook another 5 minutes or so, until the inside flesh is cooked through (it will flake when gently prodded). While the trout cooks, stir the garlic pieces occasionally, until the edges become slightly crisp and start to color. (If garlic browns too much it turns bitter, so remove it when golden, and set aside.)

3. Remove the trout from the pan. Spoon toasted garlic on top of each piece, and serve with lime wedges.

Note: To blanch garlic, place whole unpeeled garlic cloves in boiling water and leave in for 2 minutes. Remove from the water and peel (the peels should slip off easily). Refrigerate up to four days.

 

Buy Cooking Green

 

Cooking Green:
Reducing Your Carbon Footprint in the Kitchen
the New Green Basics Way

• About the Book
• Author Interview
• Praise Quotes

• Recipes

  • One-Pot Prep: Potatoes and Green Beans
  • Toasted Garlic Trout with Lime
  • Greek Citrus-Honey Cake

Potatoes and Green Beans

One-Pot Prep

Makes 1-1/2 pounds each of potatoes and green beans

From Kate Heyhoe’s Cooking Green

Green Meter:

• Green Strategy: One pot and precooking save fuel and water; passive boiling saves fuel
• Prep/Cooking Times: 5 minutes prep + 5 minutes active cooking +20 minutes unattended
• Prime Season: Year-round for potatoes; green beans in summer and fall
• Conveniences: Shaves off cooking time later in other recipes; can be made in advance and keeps up to 3 days; less equipment to wash; adaptable to other vegetables
• New Green Basic: Plan ahead and cook multiple vegetables with about the same amount of water and fuel as one vegetable; use the basic passive method to replace continuous boiling.

Use this method to save fuel, water, and your own time. It’s a handy template for boiling potatoes and blanching vegetables together, even if you don’t serve them in the same dish. Eat the vegetables separately or together, as in a Nicoise potato salad. Enjoy them right after cooking with a little butter and salt; or refrigerate and serve later in a salad, gratin, casserole, soup, Spanish tortilla, quiche, or omelet. Besides green beans, you can blanch a sequence of vegetables, assembly-line fashion, like carrots, broccoli, and asparagus, for example.

You’ll need a large pot, a skimmer (like a Chinese spider or a large slotted spoon), a colander, and a bowl of chilled water (with ice or ice packs, or prechilled in the fridge) for shocking the beans. Shocking stops the cooking process and helps set the color. If the vegetables are cut in small pieces though, cold tap water works almost as well as iced water. (Capture and repurpose the cooking and chilling water, for a greener cookprint.)

Smaller potatoes cook faster and don’t get waterlogged like large, halved potatoes. Use any variety (Yukon Gold, red, russet, white). A wealth of nutrients lie just under the potato skin, so eat the peels, and put potatoes at the top of your organics list.

• 1-1/2 pounds potatoes (2–3 inches in diameter, about 7)
• 1 tablespoon salt
• 1 to 1-1/2 pounds green beans

1. Scrub the potatoes but do not peel. Place in a large pot with the salt, and add water to cover by 2 inches. Cover the pot and bring to a boil over high heat. While the water heats, trim the stems off the green beans. Prepare a bowl of chilled or ice water.

2. When the water boils, add the green beans (they’ll float above the potatoes) and push them down to submerge. Cook 2–3 minutes, until crisply tender or until desired degree of doneness.

3. Scoop the beans into the bowl of chilled water until cool. Drain in a colander. Leave the cold water in the bowl if blanching other vegetables, and add more ice or chill packs if needed.

4. The potatoes will not be done. Cover the pot, turn off the fuel, and let the potatoes passively cook 12–15 minutes, or until a skewer penetrates to the center. Scoop the potatoes into the colander to drain. Use now, or refrigerate the beans and potatoes separately (will keep 3 days).

 

Buy Cooking Green

 

Cooking Green:
Reducing Your Carbon Footprint in the Kitchen
the New Green Basics Way

• About the Book
• Author Interview
• Praise Quotes

• Recipes

  • One-Pot Prep: Potatoes and Green Beans
  • Toasted Garlic Trout with Lime
  • Greek Citrus-Honey Cake

Shrink Your Cookprint

New Year Resolutions with Green Solutions:
Six Ways to Shrink Your Cookprint

by Kate Heyhoe

 

Chill out. Hard times can lead to stress, but they can also illuminate the best in us, like compassion and empathy. People will understand if you can’t afford that over the top birthday or Christmas present. This year, my resolutions come with a proactive tint of green compassion.

1. Share Your Harvest: Free Up Your Fruits and Fields

Got fruit or nut trees in your yard? Or a bountiful garden or field of crops? When the time is ripe for the pickin’, you probably have way more fruit, veggies or nuts than you can use.

Solutions: Don’t let the harvest rot: find a way to match it with people (or animals) who need it. Invite families or schools to harvest by hand. Let the boy and girl scouts harvest the food and take it to the local food bank (many food banks now accept fresh food). Invite the 4H Club to harvest suitable fruits and other foods for rescued livestock, including horses. In downtimes and when global warming impacts grain prices, many farmers can’t afford feed for their animals. In my local area, after the row crops are harvested mechanically, there’s still lots of food in and on the ground; some farmers open their gates to people in need, to let them harvest by hand what would otherwise be plowed under. With imagination and a few phone calls, you can probably find plenty of ways to put your bountiful excess to use.

2. Opt for Re-Useable Over Recyclable

Ironically, goods manufactured from recycled materials can actually cost a few cents more to make than ones made from virgin raw materials. And with the economic crisis, the demand for all goods is down, including recycled ones. So these days, even if you recycle, your best intentions may be piling up in landfills. We’ve simply got more recycled materials than demand for them.

Solutions: Instead of using plastic wrap, store leftovers in glass containers with lids (Pyrex and other brands make ones, and they glassware can be heated in ovens and microwaves, too.) In the bulk aisle, bring your own bags, jars and bottles. Instead of disposable plates, cups, and forks made from recyclable materials, use the real thing: you can pick up cheap, sturdy plates and other eating-ware at thrift shops. Reuse, reuse, reuse.

3. Cook Fresh, from Scratch: Share Cooking Skills

Fast food, prepared meals and frozen foods save time, but they’re not the greenest choices. Stop adding to packaging waste, and greenhouse gases from frozen foods and their transport, by cooking at home, preferably with fresh, local, and organic ingredients. Knowing how to cook should be a life skill as important as driving or working the Web. (By the time you’re old enough to drive a car, you should at least be able to feed yourself, and not by cruising the drive-thru lane.)

Solutions: If you’re a skilled cook, share your knowledge and teach your kids or cooking novices of any age the basics. Encourage them to adopt fresh food habits, good for their health and the planet’s. If you don’t know how to cook, dive in; you’ve got resources everywhere, from cookbooks to TV and websites. Ask a friend to show you how to make their favorite home cooked dish. The bonus: A tasty meal and a good time.

4. Commit to Cooking with Less Fuel

My book Cooking Green shows hot to conserve fuel in the kitchen, and still cook your favorite meals. It’s a whole new approach to the basics. The biggest step is to scale back oven use. Ovens waste up to 94 percent of the fuel they burn.

Solutions: Instead of oven braising, you can save fuel by cooking in a heavy pot on the stovetop. Or in a Crock-Pot. Or in a pressure cooker. And stretch the fuel by cooking in larger batches, freezing portions, and enjoying them another day.

5. Try a New Fresh, Local Food

Crop failure happens. With climate change comes drought, extreme heat and cold, and crop damage. So familiar fresh food options may be limited. Or not.

Solutions: Get acquainted with what’s plentiful and sustainable. If you’ve never eaten turnips before, and they’re local and plentiful, buy them and test them in a simple recipe. Try unfamiliar fish that’s sustainable, too, and avoid species that aren’t. Open wide to open doors.

6. Drive Less: Stay Committed

Whoopee! Gas has dropped to below $2 per gallon. But don’t turn that ignition over just yet. With gas prices falling, you may be tempted to drive more miles. Don’t do it! The environmental costs of fossil fuels don’t change, even if the price at the pump does.

Solutions: We all found ways to conserve fuel when it was $4 a gallon, now let’s stick to that plan, until better options come along. (Chances are these low prices won’t last long, either.)

Find more ways to shrink your cookprint in Kate Heyhoe’s book:

Cooking Green: Reducing Your Carbon Footprint in the Kitchen—the New Green Basics Way (Hundreds of tips and over 50 energy- and time-saving recipes to shrink your “cookprint”)

Green Monthly Planner

“Be the Change”:

A Green Monthly Planner for 2009

by Kate Heyhoe

 

Adopt one new green habit once a month, and keep it going all year long.

“You must be the change you want to see in the world,” said Mahatma Ghandi. Even if the journey starts with baby steps, walk forward. Both Obama and McCain ran on platforms of “change.” If change is what you really want, take ownership: start making changes at home and in your own life.

Sound tough? Rethink your strategy, reduce it to something manageable. “Pick battles big enough to matter, small enough to win” is an oft-quoted bit of wisdom from author and educator, Jonathan Kozol.

Living green isn’t something occasional. It’s something to do every day. Try adapting month by month, like this:

January: Eat less meat. If you’re not a vegetarian, switch to meatless meals several times a week. If you’re already a vegetarian, invite your carnivorous friends to meat-free meals, and let them help make them.

February: Improve water heater efficiency. Insulate the pipes from heater to tap. Adjust the water heater thermometer to a low or medium setting (the high setting is usually overkill).

March: Plant seeds or trees. Preferably with edible benefits, like produce, nuts and fruits. Tend to them organically.

April: Capture water. Keep a jug by the tap, to water your garden. (Think of all the water you waste just waiting for hot water to reach the tap.)

May: Switch to low-impact brands. These are ones with less packaging or less water. If you drink Gatorade, for instance, buy the powdered version. Bottled versions require more fuel to transport. Ditto for laundry detergent: powder beats liquids in the good green race.

June: Skip the electric rush-hour. Run dishwashers and laundry machines late at night, or at times of off-peak consumption (avoid 5:00 to 8:00 PM.)

July: Dispense with disposables. Pack re-usable plates, cutlery and cups for picnics and barbecues.

August: Run ceiling fans. They use less electricity than air conditioners, and generate fewer greenhouse gases.

September: Hold an appliance swap. Or organize a rummage sale for charity. Let someone else make use of what you no longer want or need. Every appliance you reuse saves another unwanted appliance from entering this world.

October: Clean with vinegar. Instead of dangerous chemicals, use white vinegar. Never use anti-bacterial products, which kill the good bacteria with the bad.

November: Redistribute the freebies. Grocery specials can include 2-for-1 or buy-this/get-this-free deals, especially around the holidays. Even if you don’t want the freebie, accept it and donate it to a food bank.

December: Do good. Buy holiday gifts from charities, or choose a service or donation as your gift to others. One gift idea: Enrollment in a CSA, Community Sponsored Agriculture, program where recipients get a box of fresh, locally grown produce every month or week.

Find more ways to go green gradually in Kate Heyhoe’s book:

Cooking Green: Reducing Your Carbon Footprint in the Kitchen—the New Green Basics Way (Hundreds of tips and over 50 energy- and time-saving recipes to shrink your “cookprint”)

Vegetarian Cookbook Round-Up

 

Here is a selection of vegetarian cookbooks with sample recipes that have appeared recently on the Global Gourmet website.

 

• 100 Best Vegetarian Recipes
  • Baba Ghanoush
  • Frijoles
  • Szechuan Shredded Vegetables
         with Pressed Tofu

 

• V Cuisine: The Art of New Vegan Cooking
  • Superior Spring Rolls
  • Colorful Black Thai Rice
  • Panko-Stuffed Portobello Caps

 

• Vegetarian Times Fast and Easy
  • Cheese Beignets
  • Edamame Succotash
  • Tempeh Triangles with Piccata Sauce

 

• The New Vegetarian Grill
  • Quick-Rise Pizza Dough
  • Grilled Chakchouka
  • Eggplant Steaks

 

Full List of Vegetarian Cookbooks

• Great Reasons To Go Vegetarian
• Vegetarian Classics Tips
• Tips For Busy Vegetarian Cooks
• Vegetarianism and the Original Mediteranean Diet

 

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