Showing posts with label green living. Show all posts
Showing posts with label green living. Show all posts

Wednesday, June 26, 2013

Moving, Part 1

We're moving! Not the blog, but me (Lindsay) as an actual person. Two years of living in my garden apt. and four years living in either Lakeview or Lincoln Park, it is time for a change. Unfortunately, when I told my landlord that I wouldn't be renewing again, I did not know that the rental market in Chicago was as cut throat as it is. A and I made appointments to see at least 3-4 places, and they were rented before we could even see them! Luckily, we found a great place in Wicker Park/Bucktown, and we are very excited for the move. Here's some photos from the listing.
There's a couple things about moving and being sustainable. Hopefully, this is a place we will be at for a while (because who likes moving?!? and LOOK HOW BIG IT IS!)
  • Actual Moving: Boxes, movers, how many trips back and forth? Cleaning? So many decisions. 
  • Furniture: After we applied for the place and signed the lease, we realized how big the new space is compared to our current place. Plus, my brother and his fiancee are taking the futon (THANK YOU!) So, I will definitely be trying to figure out how to furnish this new place - using current items, recycled items, and things I make on my own. 
  • Amenities of the New Place: Central Air, Washer/Dryer in Unit, and a Dishwasher....I haven't had the four of these things for four years. What to use? What not to use...these are the bigger questions that I'm trying to rationalized. Do I get a stationary bike that generates energy with us? Window solar panels?  
  • The Garden Apt. - Everyone asks me, "Will you still call the blog  The Garden Apt.?" Yes! 

Monday, June 24, 2013

The SNAP/Food Stamp Challenge

The SNAP Challenge gives participants a view of the struggle to obtain adequate food that is faced by millions of low-income Americans. For one week, participants take the challenge to live on about $4 per day worth of food – the average food stamp benefit. On June 17, I participated in the SNAP/Food Stamp Challenge to shop for food choices on a limited budget, learn how difficult it is to avoid hunger, and afford nutrition foods and stay healthy.
To make my dollars stretch, I created my own concoction for dinner: Cajun Shrimp and Green Bean Sauté. I was able to stay within my budget, while feeding three others. Hence, if I did not have a garden (which really stretched my dollars) and could only feed myself, I would have had difficulty preparing recipes just for one. You could eat the same dinner four nights of the week, and if you like a little kick to your meals, you will be more than willing to eat leftovers!
Cajun Shrimp and Green Bean Sauté (4 servings)

Ingredients:
  • 2 cups green beans, trimmed ($.42)
  • 1 ½ Tbsp olive oil, divided ($.35)
  • 1 medium onion, chopped ($.33)
  • 2 tsp salt-free Cajun spice (or Southwest) ($.04)
  • ½ lb medium cooked shrimp ($2.50)
  • ½ cup rainbow chard, finely chopped (from my garden - $.05 for seed) (try chopped parsley if you do not have rainbow chard inexpensively available)
  • Freshly ground pepper to taste ($.01)
  • 1 cup brown rice, cooked ($.66)


Total Cost of recipe/4 servings:  $1.11

Directions:

  1. Heat 1 ½ tsp olive oil in a medium skillet. Add green beans with 1/8 cup water. Sauté until tender-crisp, about 4-6 minutes.

  1. Meanwhile, heat 1 Tbsp olive oil in a large skillet. Add onion and Cajun seasoning, stirring constantly until onions soften (about 3 minutes). Add shrimp.

  1. Add rainbow chard. Stir occasionally until heated through, about 2 minutes.

  1. Place beans over cooked brown rice. Top beans with shrimp mixture and freshly ground pepper.

Monday, June 17, 2013

Rainbow Chard & Steak Salad


If you haven’t guessed already, I have a mild obsession with salad concoctions. After all, I eat one almost every day. After shooting another cooking video at the VA for grilled vegetables and the proper portion size of grilled lean meat, I realized these foods would be the perfect addition to a salad.

Lately, my rainbow chard has been the “gift-that-just-keeps-giving”, so I made a combination that will likely kick your taste buds into full gear.  Rainbow chard loaded with Vitamins A and C and fiber.  Bring this one into work, and you’ll be vying for the lunch hour!

Rainbow Chard & Steak Salad (serves 6)

Ingredients:
  • 2 cups broccoli florets
  • 1 cup cauliflower florets
  • 1 red pepper, halved and sliced
  • 1 medium onion, sliced
  • 1 large bunch rainbow chard (or any lettuce green)
  • 2 tsp olive oil
  • 2 Tbsp salt-free garlic-herb seasoning (or any salt-free seasoning)
  • 1 lb lean steak
  • 1 large bunch rainbow chard (or any lettuce green), chopped
  • ¼ cup feta cheese
  • Fresh ground pepper
  • Olive oil and balsamic vinegar (optional)

Directions:
  1. Start grill and allow to heat thoroughly.
  2. Place broccoli, cauliflower, red pepper, and onion on a sheet of heavy-duty foil. Drizzle with olive oil. Season with 1 ½ tsp of salt-free seasoning. Close foil packet tightly, and cook on pre-heated grill.
  3. Season steaks with remaining 1 ½ tsp of salt-free seasoning. Cook on pre-heated grill.
  4. When vegetables are bright in color, but soft, remove from grill. Remove steaks from grill once fully cooked. Allow vegetables and steaks to cool.
  5. Cut steaks into 1 in pieces or 2 inch slices.
  6. Meanwhile, chop rainbow chard and place in a large bowl.
  7. Add vegetables and steak to rainbow chard. Sprinkle with feta cheese and freshly ground pepper. Serve with olive oil and balsamic vinegar, if desired.

Thursday, June 13, 2013

My Garden

Every month for about a week, I get, what I call, "super-organized" and "super-prepared," and I become a textbook busy-body. It's the strangest PMS symptom, but I swear it is a symptom that I've had since college. This past Saturday was a perfect example. On the agenda, I planned to go to the farmer's market and work on the coffee table and bedroom dresser. What I ended up doing was going to the farmer's market, stopping through Old Town Art Fair, completing painting the dresser, making three pillows, cooking meals for the week, and planting my summer garden.
truly a garden apt.
Initially, I thought that with moving at the beginning of August, and not knowing anything about the place I was moving, a gardening this year would not be an option. However, my little green thumb came out on Saturday.
Very excited about my lime tree this year. 
My garden consists of several different planters of tomatos, peppers, herbs, and one strawberry plant. Last year with the drought, despite daily watering and nurturing, my plants were not as luscious as I desired. Here's hoping to this year.

I garden without a lot of equipment. I don't have a shovel, so I use a spoon and a measuring cup. I love my garden gloves, because since I'm not wearing nail polish, dirt in my nails is very obvious. I also have a water bottle that I spray the plants morning and night. Also, the key to every successful garden is to replant in fresh soil. I cared for last year's soil, so that I was able to reuse it for this year. On the weekends, when I'm home. I take my houseplants outside (except my orchid) to get some intense sunlight. I think this is part of the reason my money tree has doubled in size.
Also, as you see I use the little markers that came with the plant. I love the ceramic ones you find in stores or even the popsicle stick ones. However, the idea of creating something that already exists for me seems kind of wasteful. I guess I would use those options if I was planting directly from seeds and consistently planted the same things year after year.

Do you garden in the city? What are you growing this summer?

Monday, June 3, 2013

Grilled Greek Chicken

The weather is warming, grills are heating up, and summer is nearly here. To celebrate, I wanted to create a healthy grilled recipe that will excite your guests and keep work in the kitchen at minimum. While your chicken is grilling, you can enjoy your cocktails and friends among the sunshine.

Grilled Greek Chicken (4 servings)

Ingredients:
  • 4 boneless, skinless chicken breasts
  • 1 tsp olive oil
  • 4 cups fresh spinach, rinsed and chopped
  • 1 small red onion, chopped
  • ½ cup reduced-fat feta cheese
  • 1 cup panko bread crumbs
  • Pepper
Directions:
  1. Heat olive oil in a large skillet. Add chopped spinach and red onion. Saute until spinach begins to wilt. Set aside.
  2.  Meanwhile, butterfly chicken breasts and lay flat on a clean surface.
  3. Divide spinach mixture and feta cheese among each chicken breast and place in center fold of chicken breast. 
  4. Use butcher’s twine to fold chicken breasts and secure, knotting string ends together.  
  5. Place panko bread crumbs on a plate. Roll chicken breasts in panko crumbs. Season breasts with freshly ground pepper.
  6. Place chicken breasts on a hot grill. Grill until chicken juices run clear, turning as needed.



Thursday, May 30, 2013

Fook y Jaay: Worse for the Wear

Am I trying to cuss you out? No! One of my long-time friends - Lisa Floran - is back from serving two years for the Peace Corps in Senegal. She'll be writing a weekly perspectives/transition feature that will discuss some American lifestyle practices in comparison to her Senegalese experience. She will be also writing about how she tries to stay sane as she transitions back into becoming a yuppie American professional. 

Two years ago, when I was packing for Senegal, I remember carting off bags upon bags of clothing to donation centers.  It was a transition; the perfect time for me to part with some of my beloved but seldom worn pieces, like the beautiful purple dress that only worked for dancing flamenco or blister-birthing heels I bought in the wrong size.  At the same time, I also fretted about just what to bring to a sweltering, Muslim, African nation.  Every single article I chose to pack would need the versatility and strength to survive two years of climate, sweat, dirt, and fashion - or so I thought.

In reality, when I arrived in Senegal, I found anything I could possibly want just outside my front door.  And I say that literally: my front stoop was a passageway to a world where clothing was sold on street corners, in markets alongside produce and raw meat, and through windows of passing buses.  The grand jewel of these markets was the fook y jaay, a weekly secondhand clothing and fabric market that sprawls for blocks and blocks in major cities.  Translated from Wolof, fook y jaay means shake and sell: a fitting moniker.

If, like me, you appreciate the thrill of the hunt, the exhilaration of a good find, and the satisfaction of a killer deal, the fook y jaay is the place for you.  Plus, unlike thrift store shopping in the U.S., where the best pieces get pulled out early and resold at upscale boutiques, fook y jaays offer all of their treasures in mixed bags at equal prices.  At a weekly fook y jaay, clothing is separated by type, making it easy to spot the dress sellers, the skirt sellers, the coat sellers, and so on. 

Moreover, many vendors use a fixed price method, yelling out anything from 100-500cfa (20 cents - $1) as a uniform cost for any item in their stash.  In Senegal, most of the population lives on about $4-5 a day; with my Peace Corps salary, I had a comfortable $10.  Needless to say, for both me and my Senegalese counterparts, the deals of the fook y jaay were tough to beat, and I quickly became addicted.  Here are some of my favorite finds:
Most clothing arrives in developing countries like Senegal through an established route.  Fashionistas, do-gooders, and successful dieters send their old frocks to collection centers, getting closet space and perhaps a little cash or tax break in return.  Charities sort the clothes, sending some to upscale resale boutiques, secondhand stores, and textile recycling centers and getting their own cut.  And after all of that, about 40% of the clothes end up exported to developing countries, where they’re sold for further profit by local vendors.

Critics argue that these charitable donations often harm more than help developing economies.  In countries where textile production is a leading industry, importing cheap foreign clothing can undermine local tailors and fabric producers.  In defense, some countries have placed bans on imported clothing– most notably, two of Africa’s biggest economies: Nigeria and South Africa.  In addition to economic concerns, others worry that the influx of cheap Western clothing directly destroys culture and the art of traditional dress.

But on the other hand, other research suggests that importing clothing actually creates jobs.  One study found that between labor forces, clothing sorters, cleaners, and vendors, over five million jobs have been created in Kenya – all while providing a cheap and fashionable means of dress.  Plus, on a scale from local to Chinese-imported products, imported secondhand clothes falls roughly in the middle of the economic scale.

From my own point of view, Western clothes didn’t seem to be giving Senegalese tailors a run for their money – at least not yet.  Senegal is a predominately Muslim country, and as such, its women are especially hesitant to give in to Western clothing full-time.  My host mother, sisters, and aunts still preferred elaborate, traditional dresses in wax, basin, and embroidered silk far before anything they could find at the fook y jaay.  In fact, I think they were a little disgusted at the amount of shopping I did there. 

Then again, there’s no denying that whatever demand developing countries have for cheap, secondhand clothing, the influx is far outpacing it.  As the last stop in the recycled clothes merry-go-round, developing nations have nowhere to forward the clothes they don’t want except their own landfills.  Despite best intentions, many of these countries are becoming dumping grounds for the world’s avarice.

So what do I recommend?  Obviously, recycling your clothes is a good thing, far better than simply throwing them away.  With recycling, clothes at least have a shot of getting a little more use.  But better yet, get creative and don’t give up on your clothes so easily.  Jeans can become shorts; dresses can become skirts; shirts can become quilts.  Tailoring can change a disappointing top into a game-changer.  And it goes without saying, but buy less and buy carefully.  Dispense less and try to cut corners (or in-seams) when you can.  And remember: cleaning out your own closet doesn’t guarantee you’re not cluttering up someone else’s. 

Monday, May 27, 2013

Curried Pasta and Broccoli Slaw



Curry spice must be affixed to my taste buds lately. A spice I once detested is now popping up in many of my dishes at home. This is another adaptation of a recipe I have made every year around Memorial Day. So this year, as you place your curried pasta and broccoli slaw dish among the other potato, pasta, and side salads on the serving table, you will know that this is truly a salad new to the ‘everyday potluck’ sides. Sure to positively tantalize taste buds and attain the ‘wow’ factor from many, the antioxidants found in curry powder and Vitamin C-packed broccoli slaw also keep nutrition as a key component. 

Curried Pasta & Broccoli Slaw (serves: 8)

Ingredients:
  • 8 oz elbow macaroni
  • ¼ cup skim milk
  • 2 Tbsp curry powder
  • ¼ cup olive oil
  • 2 Tbsp Greek yogurt
  • ¼ cup mango chutney, chopped
  • ¼ cup white wine vinegar
  • Fresh ground pepper, to taste
  • 1 dash pepper
  • 1 10 oz bag broccoli slaw mix
  • ½ cup scallions, chopped
  • ¼ cup cilantro, chopped

Directions:
  1. Bring a large pot of water to a boil. Add macaroni and cook until al dente. Drain pasta and place in a large bowl. Toss with milk.
  2. Meanwhile, toast curry powder in a small skillet over medium heat until fragrant. Whisk in oil and cook until curry and oil are well mixed. Cool.
  3. In another large bowl, whisk together Greek yogurt, chutney, curry oil, and vinegar until combined. Season with salt and pepper.
  4. Add broccoli slaw mix, scallions, and cilantro to curry dressing, and toss until combined.
  5. Stir in pasta. Toss to coat. Refrigerate until ready to serve.


Monday, May 20, 2013

Roasted Beet Salad


Milwaukee growers are just settling their gardens, and soon greens and root vegetables will be in abundance. Recently, I have become mildly obsessive with beets and their rich, earthy flavors. To tone down some of the earth-like flavors and add sweetness, try roasting beets in olive oil and honey with a bit of sea salt. This combination is impeccable, and to the weary beet-consumer, this recipe is made for you.

Food sensory experts agree that you must try a food several times over your lifetime to deem that you truly have an aversion. Rich in B vitamins and vitamin A, I love cooking with beets because you can use nearly the entire plant, making them a very resourceful vegetable. Try this recipe – and for a little added creaminess, add a sprinkle of feta!

Roasted Beet Salad (serves: 6-8)

Ingredients:
  • 1 bunch of beets (3-4 large) and beet greens, chopped
  • ¼ cup honey
  • 1 Tbsp olive oil
  • ½ tsp pepper
  • 1 dash sea salt
  • 2 cups spinach, chopped
  • 3 ribs celery, chopped
  • ½ sweet yellow onion, chopped
  • 1 carrot, peeled and ribboned
  • Fresh pepper
  • Olive oil
  • Balsamic vinegar

Directions:
  1. Preheat oven to 375°F.
  2. Slice off beet stems (greens) and roots. Discard roots and set greens aside. Peel outer layer of beets and discard peels. Chop beets into ½-inch thick pieces.
  3. Place beets into a large sheet of foil. Drizzle with olive oil and honey. Sprinkle with pepper and salt. Bring foil together to form a foil package or pocket.
  4. Place foil package into the oven, and bake until beets are tender, about 30-40 minutes. Allow to cool when roasted.
  5.  Meanwhile, chop beet greens and place into a large bowl.
  6. Add spinach, celery, sweet onion, and carrot ribbons.
  7. Place roasted beets on top of greens.
  8. Garnish with freshly ground pepper.
  9. Serve salad with olive oil and balsamic vinegar.








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