A VERY MINDFUL HOLIDAY

from KCC_ KC Magazine December 2022

by Shaw Media

HOLIDAYS IN AURORA

5 WAYS TO CUT BACK WITHOUT CUTTING CORNERS

By Katie McCall, local food columnist

We all know the holidays can be overwhelming; it’s the season of overspending, overeating and overstimulation. Not to mention the waste. Oh, the waste! From billions of dollars spent solely on gift wrapping and a 25% increase in food dumped into our landfills (yes, I researched), to the increased emissions emitted as a result of expedited deliveries and careless shopping trips around town — the holiday season is anything but thoughtful to the planet. To help counter this, I made it a personal mission years ago to be more mindful and less wasteful during the holiday season. I attribute a great deal of this mentality to a lovely book titled “Handmade Living,” written by Scandinavian artist and designer Lotta Jansdotter. Her minimalist, less-is-more (yet meaningful) approach to life has always served as a wonderful source of inspiration, particularly during the holidays. Simplifying the way I buy and wrap gifts, bringing nature in to decorate my home, and preparing meals with little to no waste has allowed me to feel more at peace about my carbon footprint — without losing the essence of the season. Don’t worry if you can’t do it all; enacting just one of these elements puts us a step closer to a kinder, more sustainable holiday … and I think that’s something worth celebrating. GIVE EXPERIENCES VS. MATERIAL GIFTS: This year, I’m focusing on gifting experiences in place of material items. Think concert or theater tickets, an art class, a nice dinner out, museum visit, etc. The memories will last forever, and you’ll cut back on costs of gas, delivery fees and packaging. ECO-FRIENDLY WRAPPING: When gifting traditional items, forget the glittery bags and bows — which typically aren’t recyclable — and consider using recycled kraft paper embellished with natural decorations like pinecones and greenery. Better yet, let the kids have fun by coloring or painting the paper for a personalized touch. MINIMIZE FOOD WASTE: Cooking for a large crowd is tricky; the fear of not having enough often forces us to prepare way more than needed — but then results in waste. Start out by visiting savethefood. com and use their “Guest-imator” tool to create a personalized menu and determine the correct amount of food to prepare. Then, purchase inexpensive food containers prior to your party and send any leftovers home with your guests. If you’re pro-leftovers, have fun revamping them into new dishes like soups and casseroles. HOLIDAY CARDS: We all love opening the mail box to find a bundle of holiday cards, but it’s not always the most environmentally friendly option. Consider sending a digital e-card this year, or find a company that uses recycled paper and plant-based inks. I’m a huge fan of the company Paper Culture; double bonus that for every order placed, a tree is planted in a loved one’s name. DIY DECOR: Every year, I seek out unique ways to decorate my home using natural elements that can be gathered or made rather than store-bought. Branches wrapped in twinkle lights, dehydrated citrus rings hanging from twine, popcorn garland, snipped greenery from the woods … the options are endless. And the best part? They can be returned to the earth when the holidays come to a close.

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 Katie McCall, former owner of Two Wild Seeds Baking Co., is a bona fide Midwestern girl. Raised on four acres of rural property in Yorkville, she was always taught to respect nature and all of its bounty. From foraging morel mushrooms in the woods to picking wild black raspberries for homemade jam, Katie feels most at home when in nature and preparing food for others. When she’s not creating new dishes in the kitchen (and writing about them) she can be found nose-deep in cookbooks, exploring the outdoors with her family — and eating … always eating.

“EVERYTHING BUT THE KITCHEN SINK” ENCHILADAS

This serves more as inspiration rather than a true recipe, as everyone’s leftovers are unique to their own celebrations. Pre-cooked turkey, sweet potatoes, beans, rice, vegetables … anything can be added into this classic enchilada base and adjusted according to your own preference! The leftovers will take on the flavor of the enchilada seasoning and transform into a brand new, delicious dish.

INSTRUCTIONS:

Preheat oven to 375 degrees F. Make the filling: In a medium sauté pan, heat olive oil over medium-high. Add the onion, bell pepper and garlic with a sprinkle of salt and pepper. Cook until translucent and slightly golden, about 2-3 minutes. Next, add the spices and any leftover *pre-cooked* protein being used. Cook a minute or two, just to heat through, then add in any leftover greens, vegetables and/or starches. Remove from heat and gently stir in the lime juice, 1/2 cup of enchilada sauce and 1/2 cup of cheese. Taste and adjust salt and pepper as needed. To assemble: Pour 1/2 cup of the enchilada sauce into the bottom of a baking dish. Then, using a small sauté pan, warm each tortilla slightly (to make pliable) and fill each one with a heaping scoop of the mixture. Then, roll up and place seam side down in the dish. Once all tortillas are placed in the baking dish, pour the remaining 1/2 cup of enchilada sauce over the top, as well as the remaining 1 cup of cheese. Bake until golden and bubbly, about 20 minutes. Serve with favorite toppings and enjoy!

INGREDIENTS:

• Olive oil • 1 yellow onion, diced • 1 red bell pepper, diced • 2 cloves fresh garlic, minced • Salt and pepper to taste • 1/2 teaspoon smoked paprika • 1/4 teaspoon chili powder • 1/4 teaspoon cayenne • 1/4 teaspoon cumin • Leftover protein of choice (shredded chicken, turkey, vegetarian protein, beans, etc.) • Leftover vegetables of choice (spinach, kale, mushrooms, corn, carrots, Brussels sprouts, etc.) • Leftover starch of choice (mashed potatoes, diced sweet potatoes, rice, etc.) • Juice of 1 lime • 1 - 1/2 cups mild red or green enchilada sauce (could also mix in leftover gravy if feeling adventurous!) • 1 - 1/2 cups cheese (queso fresco, cheddar, pepper jack, etc.) • Corn or flour tortillas • Extra toppings: herbs, sour cream, black olives, avocado, tomatoes.