A while back, I did a post answering questions entered into search engines that led readers to us. Not too long ago, a few questions appeared that I felt I must answer promptly.

what to serve with corn bread and pinto beans

Well, that will depend on the season. In the summer, sliced tomatoes and cucumber with onion salad are common. Coleslaw, potato salad, or anything out of the garden is acceptable. Cooked yellow squash, runner beans (with or without pork), greens of any sort (wild or domesticated), or cooked turnips might be other options. Pickles, whether a classic dill or a mixture like piccalilli, are likely found on the table in the winter. The true classic, suitable any time of year: fried potatoes. In a cast iron skillet, of course.

101 things to do with corn tortillas

If you’re talking about the little spiral bound cookbook, don’t bother. I’m almost inspired to write a better one.

what culture to use when making buttermilk

I’m partial to Lactococcus lactis, but there are others and many starter cultures contain multiple strains of bacteria. Check out the Dairy Connection, or the New England Cheesemaking Supply Co for culture packets. (Please note: there are many other sources. They just happened to be the ones that came to mind first.)

is using leftovers in cooking sustainable

Absolutely. First, avoiding waste is very important in your search for sustainability. Eating all the food you made means that resources aren’t being used to produce extra food, and resources aren’t being used to handle the waste caused by throwing away food. Second, reheating or eating food cold uses less energy than cooking a whole new meal. Third, portion control is good for your health as well as potentially preventing extra resources from being used to transport, clothe, or otherwise sustain you. You had leftovers because you utilized portion control, right?

kasha thermos

Assuming you wanted to know if you can cook kasha in a thermos, yes. It’s pretty easy. Buy a fine cut kasha (coarser ones may not cook all the way through). Pour in the amount you want along with the appropriate amount of boiling water (see the package). I prefer to heat my thermos first by using hot but not boiling water to rinse it. Add any flavorings (cinnamon, for example) and seal tightly. Shake a few times. It will be ready to eat in three to four hours.

cooking methods for self sustainability

May I suggest a solar oven? I’ve been meaning to build one myself. Otherwise, utilizing cooking methods with less heat loss than the stove or oven are more energy efficient. Think: microwave, slow cooker, electric skillet. I’ll do another post on the topic at some point… stay tuned.

Top 5 Search Terms All-time

what to do with corn tortillas
292

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204

potatoes
146

what to make with corn tortillas
143

things to do with corn tortillas
129

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