December 5, 2011

Plastic Challenge: Danielle, Week 49

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Location:, North Carolina, United States

Name: Danielle

Week: 49

Personal Info:

Collecting my plastic waste for 52 weeks. See my week 1 post for more info :)

Danielle’s personal blog: http://itstartswithme-danielle.blogspot.com

Total items: 8

Total weight:

Items: Recyclable
1 sour cream container (#5)

Items: Nonrecyclable
1 produce tie
1 inner seal (from sour cream)
3 caps/ring (from milk in glass jugs)
2 kids chopstick

What items can I easily replace with plastic free or less plastic alternatives?
Chopsticks: We had these chopsticks/holders. My son was a little too rough on the black ones… and I tried to put the chopstick helper on our to-go ware for my youngest (after he broke the one set)… and the fit was too tight and it snapped. :(

What items would I be willing to give up if a plastic free alternative doesn’t exist?

What items are essential and seem to have no plastic-free alternative?

What lifestyle change(s) might be necessary to reduce my plastic consumption?

What one plastic item am I willing to give up or replace this week?

What other conclusions, if any, can I draw?
This week, I really focused heavily on not using any convenience products. The cooler weather is helping me refocus my efforts in the kitchen. I’m using up my CSA box in creative and simple ways to help keep plastic out of my kitchen. This week was a great reminder to me how much I love the food I make when I can make it either plastic-free or with very minimal plastic.

To share, some things I made this week that were either 100% plastic-free or near plastic-free:

Quesadillas
Mini-pizzas
Vegetable fried rice
Mushroom Stroganoff
CSA vegetable soup
egg salad
…and more :)

This week was fun :)

2 comments
Danielle
Danielle

:) Ok... mushroom stroganoff was a morph of an old beef based recipe that I used to use... for the most part, I winged it.

For reference, this is the original recipe: http://www.foodnetwork.com/recipes/tyler-florence/beef-stroganoff-over-buttered-noodles-recipe/index.html

Veg stock (1/2c -1 c ?)

6 sprigs fresh thyme

1 bay leaf

Portobello Mushrooms (I used 5), cut in big chunks

Kosher salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 tablespoons cognac

5 tablespoons unsalted butter

1 pound cremini or button mushrooms, sliced

3 cloves garlic, chopped

2 tablespoons sour cream, plus more for garnish

1 tablespoon Dijon mustard

2 tablespoons chopped fresh parsley leaves, plus more for garnish (optional)

1-pound noodles

Directions

Heat 3 tablespoons oil in a large heavy bottomed skillet over med-high heat. Add the onions and cook until they are soft and browned, about 5 minutes. Add the portobello mushrooms and sear. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add veg stock (enough to make a sauce... I started with a small amount and added when I felt it needed it). Add bay leaf and thyme sprigs. Simmer. (5-10 min? Pay attention to what it looks like... I tasted a portobello to see if it was texturally where I wanted it) *Remove bay leaf and thyme sprigs after simmering.

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from the heat and fold the mushrooms, sour cream, mustard, and parsley into the portobellos. Taste and adjust the seasoning with salt and pepper.

Serve over noodles. (If that's what you like, of course.)

** Since I winged this... I did a lot of it by what I knew it should look and taste like. It was so awesome... the best vegetarian stroganoff I've made :) If you decide to make it, go with your instincts.

Beth Terry
Beth Terry

Mushroom stroganoff recipe please.