Holiday reFresh: Local chefs share a world of flavors and recipes to curb climate change
Acterra, in partnership with the Bay Area Air Quality Management District, brought together a diverse set of Bay Area chefs to demonstrate how to prepare their favorite plant-based holiday dishes. Moderators interacted with each chef and asked questions from the audience during the live demonstrations. The audience learned about tips for cooking plant-based, reducing their food waste, and induction cooking.
Food is an important contributor to climate change. Reducing the amount of conventional meat and dairy consumed lowers greenhouse gas emissions, cuts water use, curbs environmental pollution and degradation, and confers many health benefits.
More information about the chefs and moderators at
More information about the connection between plant-forward eating and climate change at
Featured Chefs:
Reina Montenegro of Chef Reina
Tanya Holland of Brown Sugar Kitchen
Jo Lerma-Lopez and Julio Juarez of Luna Mexican Kitchen
Brandon Jew of Mister Jiu's
Lenore Estrada of Three Babes Bakeshop
Vincent Medina and Louis Trevino of mak-’amham and Cafe Ohlone
Featured Moderators:
Liren Baker of Kitchen Confidante
Irvin Lin of Eat the Love
0:00 Introduction and Sustainable Food Choices
9:43 Chef Reina Montenegro
19:42 Chef Jo Lerma-Lopez and Julio Juarez
34:17 Chef Brandon Jew
47:47 Chef Tanya Holland
57:22 Chef Lenore Estrada
1:12:08 Chef Vincent Medina and Louis Trevino
1:26:31 Closing Remarks
What's for dinner.at El Frankie's? GB enchiladas and Spanish Rice
Ground beef enchiladas with Spanish Rice on the side: Brown 2 lbs of ground beef with a can of veg all, salt pepper to taste. Roll up into enchiladas and place in a pan, line um up and pour some enchilada sauce (your choice) 2 quarts. smother them with cheese and put them in the oven at 350 deg for 45 min or until all the cheese is melted and bubbling. Spanish rice was just another quick item as you will see in the video. once everything is done top off with shredded lettuce, sour cream and eat up. This was just a quickie dinner.
ENCHILADAS ROJAS DE QUESO Y DE POLLO RIQUISIMAS | #CocinablogOficial
Suscríbete a mi canal:
COMPARTE EL VIDEO Y DALE ME GUSTA♥♥
Mas Deliciosas Recetas:
Receta de enchiladas rojas de queso y de pollo, paso a paso,
nuestro ingrediente estrella en esta ocasión es el chile ancho ya que este le da todo el color y el sabor a nuestras enchiladas deliciosas, son muy fáciles, muy practicas para la hora de la comida o para el desayuno o hasta para cenar, espero que las disfruten mucho.
ingredientes:
pechuga de pollo 560 gr.
un ajo
y un puñito de sal
100 gr. de chile ancho
un pedazo de cebolla
un ajo
una cucharada sopera de knorr suiza
pimienta molida
comino molido
tortillas
lechuga
300 gr. de queso oreado
crema
cebolla
un aguacate
Caldo de pollo con arroz y verduras:
Pollo en jugo V8:
Como hacer Mole Rojo:
Enchiladas suizas rojas:
Boneless con salsa bufalo:
Pollo en crema de champiñones y chipotle:
Pollo a la cordon blue – Pechugas rellenas:
Gorditas de pollo estilo Sinaloa:
Pollo con chile ancho y guajillo:
Pollo Kentucky fried chicken:
Barbacoa de pollo estilo Sinaloa:
Tinga de pollo con chipotle :
MAS RECETAS RECOMENDADAS♥♥♥
RECETAS CON POLLO:
RECETAS CON CARNE DE RES:
RECETAS CON CARNE DE PUERCO:
RECETAS CON CAMARON:
PESCADOS Y MARISCOS:
RICAS SALSAS:
RICOS CALDOS:
RICOS POSTRES:
BEBIDAS:
BOTANAS:
COMIDA MEXICANA:
COMIDA CHINA:
COMIDA VEGETARIANA:
RECETAS SALUDABLES:
RECETAS SIN CARNE:
PLATILLOS Y GUARNICIONES:
PARA DESAYUNAR:
PARA NAVIDAD:
AL HORNO:
Visita mi canal :
Otras delicias más :
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Contacto : irisangelic8@gmail.com
Creditos: Bonanza, Far away, crymson fly,
Chilaquiles verdes gratinados/Marisolpink
Un absoluto clásico de la cocina mexicana, y el favorito de muchos!! Los chilaquiles son el platillo amistoso de cualquier ocasion, yo en lo personal hasta los he comido en baby shower`s y los anfitriones han quedado como todos unos reyes! Los chilaquiles son ese platillo aliado que se te antoja a cualquier hora, y si los venden en cualquier lugar, pues los compras! Son ricos solos, y acompañados con pollo, carne o hasta un rico huevo estrellado para desayunar, en epoca de frio o de calor, para las penas, o alegrias, los chilaquiles son simplemente lo mejor!!
COMO PREPARAR CAMARONES ESTILO LOUSIANA???? BOILING CRAB! ????
HOLA ! Espero que esten teniendo un bendesido y muy bonito viernes .
Si son amantes de este tipo de camarones como yo ,creanme que esta receta les va a encantar.
Les doy la bienvenida a mis nuevos suscriptores ❤
No olviden suscribirse a mi canal y darle like❤
INGREDIENTES????????
4 Lbs de camaron sin cabeza (o al gusto).
2 Lbs de patas de cangrejo.
1 Paquete de salchicha de pavo.
3 Elotes.
12 Papas rojas ( chica).
2 Cabezas de ajo ( es al gusto).
2 Cucharadas de aceite de oliva.
7 Barras de margarina .
2 Limones amarillos (solo el jugo).
1 Cajita de ZATARAIN'S crowfish,shrimp &crab boil in a bag ( esta se puede sustituir por 2 cuchadagas de sazonador old bay).
2 Cucharadas de sazonador Old Bay.
2 Cucharadas de sazonador Cajun.
2 Cucharadas de sazonador pimienta limon.
2 Cucharadas de Paprika.
2 Cucharadas de Cayenne Pepper.
MI PAGINA DE FACEBOOK ✅
MI PAGINA DE INSTAGRAM ✅
SHRIMP & CRAB Enchiladas Suizas????/ Homemade Sauce!
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To get started, begin your sauce by putting your washed 7-9 Tomatillos, 2 chiles serranos, 1/2 yellow onion, and three garlic cloves to boil in a small saucepan with enough water to cover them. Bring to a boil, then lower your heat to a simmer and cook for about 15-20 minutes. While that is cooking, begin your enchilada filling by sautéing 1/2 finely diced red bell pepper in a pan (I used about 2 tbs of olive oil, on medium high heat) and cook for about 3 min, then add your 1/2 diced yellow onion and also sauté for about 3 minutes or until translucent. Remove vegetables from the pan and set aside.
The next step is to cook your shrimp, wash, devein and remove the shell and tail if any, make sure they are dry to ensure the best searing. Season lightly with salt and pepper and cook in the same pan (add more oil if needed) and cook for about 2 minutes on each side on medium high heat. They do not need to cook all the way since they will also be baked. Remove from the pan once seared and dice into big chunky bites.
Back to your sauce, let it cool down once finished boiling and add to your blender with enough of the cooking liquid to cover the ingredients and add a handful of cilantro (1/2 a bunch) and one tablespoon of chicken bouillon and blend until smooth. Finish your sauce by frying in a pan with about 2 tablespoons of oil, bring to a high boil, add 1/4 of the crema Mexicana (or sour cream) and whisk until smooth, let it simmer on low for a few minutes and then set aside until needed.
To finish your filling, sauté on medium heat 3-4 minced cloves of garlic and your lump crab meat (strain any liquid and break apart looking for any missed shells that might be in there) and at this time you can add one tsp of old bay seasoning, cook for about 3 min max, the crab is already cooked we are just adding more flavor. Remove from your pan and add to your vegetable mix. You can also combine your diced shrimp, 1 cup of shredded Monterey jack cheese, 1 tsp of old bay and a few spoonfuls of your green enchilada sauce and mix until well combined.
Next is frying your tortillas in vegetable or canola oil for about 30 seconds on each side. Fry as many as needed and set aside. To start assembling your enchiladas, pour a few spoonfuls on the bottom of your baking dish enough to coat the bottom so your enchiladas don’t stick. Start rolling your enchiladas by adding your seafood mix in the middle and rolling like a cigar tightly and setting the enchiladas seam side down on your baking dish. Repeat until all of your enchiladas are done. Pour your enchilada sauce on top, garnish with lots of shredded Monterey Jack cheese (about 2 cups) and add any seafood mix left behind. Bake for about 20 min at 350 or until cheese is completely melted and bubbling. Garnish with fresh cilantro, sliced Serrano chilies if you like it spicy and fresh avocado slices. Serve immediately with some delicious Mexican red rice (optional) and enjoy!
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