Good Lifestyle

Food waste is a serious problem here in the United States. MoreRecent data from the USDA estimates that between 30 and 40% of the country's food supply is directly in the trash. And in the middle of thePandemic of Covid-19When many people are without a stable income, the need to make the most of each meal is that much more important.

The award-winning restaurantor, the chef and the activist of the Food Tom Colicchio felt obliged to teach people how to stretch the life of each ingredient of their refrigerator so nothing is going to waste. He associated with two good yogurts and together they created the#Makefoodgofurther countryside, where it will share a series of kitchen videos onhis instagram This week, demonstrating how you can integrate the yogurt of remains into a variety of salted dishes.

"For me, I'm not a big part of a pastry chef, so I want to focus on the tasty side when cooking with yogurt," says Colicchio.

So whyTwo good yoghurt? The company makes a donation100% of its profits (Up to $ 100,000) both in store and online and purchases this week to food recovery organizations,Crop of the city in New York andWe do not waste In Denver, who both contribute to making food access more accessible to people in need of their respective local communities. Organizations such as these succeed by saving food that did not sell large retailers such as Kroger, Walmart and Shoprite, then redistributing people who have trouble putting food on the table.

The yogurt is one of these items in your refrigerator that you can easily forget, especially if you buy it in large quantities. Colicchio, for example, prefers to buy plain yogurt in a larger container on an individual cup because, not only is it more economical, but it also uses it in a variety of dishes. Yogurt is often associated with sweet dishes, but Colicchio says "I like the unexpected side" of yogurt, which is that pair harmoniously with salty foods.

"I think Yogurt is an excellent vehicle because he has natural acidity," he adds.

Colicchio emphasizes the need to cook with the intention, so when he buys this great yoghurt container, he intends to use all this - not just for the breakfast of his son.

Here are three ways that Chief Colicchio makes the food fresh goes a little further.

Salmon marinade:

1 cup of two good Greek Plains Lowfat yogurt
Juice of 1 lime
1 C. Mustard seed tea
1 CUXTE MOULU CUMIN
1 CITIZEN OF THE CORIANDER
2, 4-6 oz. Salmon nets

Yogurt Chutney:

2 TBS Coconut Oil
1 bouquet asparagus-chopped
1 bouquet of white and white cut *
2 leeks-trimmed and chopped white *
1 chilly chilly chili (optional)
1 C. Mustard seed tea
1 CUXTE MOULU CUMIN
1 C. Coriander seed tea
3/4 cup of double good white yogurt Greek Lowfat
4 TBS olive oil

Instructions:

1. Make the marinade - Whisk Yogurt, lime juice and spices in a shallow bowl. Add salmon and coat on all sides. Let it marinate for 1 to 2 hours in the refrigerator.
2. In a saucepan with average bar, coconut oil based at 1 cursor. Add mustard seeds, cumin and coriander seeds and heat until they start to pop. Lower heat.
3. Add scallings, leeks and chili to the pan. Add additional coconut oil according to your needs. Cook until the vegetables are mild.
4. Add 1 cup of water ** to the jumping trash and bring to a simmer. Simmer for 5 minutes.
5. Remove the heat from heat and add 3/4 cup of cooking two good yogurts. Mix with vegetables. Season with salt and pepper and remove the saucepan from heat.
6. In a new medium save pan, heat 2 olive oil. Add asparagus and jumps until he is heated about 5 to 8 minutes. Remove the cooked asparagus of the pan into a bowl.
7. Heat an additional 2-soup olive oil in the average heat pan. Remove the salmon salmon and Sear salmon fillet - about 3 minutes per side.
8. To serve, spoon the chutney in a shallow plate or a bowl. Top with asparagus and a burnt salmon fillet. Season with salt and pepper

* Save unused tips for future recipes

** You can use vegetable or chicken stocks if available

1 aubergine, coupe in two
2 cloves of garlic, trenches
3 tablespoons olive oil
1 TBS Chile Powder
1, 5.3 oz Container of two good yogurt Greek Plains Lowfat
1/2 chopped cucumber
1/2 Red Red Onion
1/2 lime-juice
4-6 Lamb chops
3 tablespoons olive oil

Instructions for Yogurt North:

1. Heat the oven to 350 F degrees.
2. Cut the eggplant in half. With the tip of a knife, mark the flesh deep in a diamond crossed hatch pattern. Arrange aubergine on a pastry plate, flesh up. Season generously with salt and olive oil with soup on the surface and in the cuts. Placed in a tiled garlic throughout the cuts.
3. Roasting the eggplant in the oven for 20 minutes. After 20 minutes, remove from the oven and season with a 1 TBS chili powder. Place it in the oven for another 20 minutes or until the eggplant is soft and has a deep brown caramel color.
4. Yogurt spinning in a large mixing bowl. Add the chopped cucumber and red onion. Season with salt and lime juice. Mix all together.

Instructions for lamb:

Heat olive oil in a medium jump pan. Season Lamb chops with salt and pepper and Sear for 2-3 minutes per side until the fact is finished.

To assemble, put 1/2 aubergine on a plate. Crush a little inside and the season with a supplement of 1 tsp. Olive oil tea. Spinning the yogurt mixture on the plate. Top with 2-3 lamb chops.

Cristed chick critters:

1 cup dried chickpeas (or 2 chickpeas of cans)
3 tablespoons olive oil
3 shallots - trenches
2 Inch Ginger Button - Chopped
2 tsp. Turmeric
1 C. Chili powder
1 C. Fennel seeds on the ground
1 C. Ground coriander
1/2 c. Thai Chile Powder (Optional)

VA VINATIGETTY AT YAOURT:

1 cup of two good Greek Plains Lowfat yogurt
1/4 cup white wine vinegar
1 cup of fresh grass chopped-parsley, or cilantro or dill
salad
2 cups rocket
1 endive-trench

Instructions:

1. In a bowl, cover chickpeas with at least 2 inches of cold water. Add 1 teaspoon of baking soda and soak at room temperature during the night. Drain and rinse.
2. In a medium pot, covers hate chickpeas of at least 4 inches of water. Add the remaining coffee spoon of soda bicarbonate and bring to boiling over high heat. Reduce the heat at mid-height and cook for a vigorous simmer until chickpeas are quite mild, from 1 to 1 hour and a half. Drain. (Can be done a day to come)
3. In a jumping box, heat 3 tablespoons olive oil. Add chickpeas drained with pan. Add shallots, ginger and spices. Season with salt and pepper. Cook over medium-low heat for 20 minutes.
4. To make yogurt, mix yogurt, white vinegar and herbs together. If the mixture seems thick, add a little water. Season with salt and pepper.

Mix the salad and yogurt. To assemble, place chickpeas in a shallow bowl or plate. Top with a salad.

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