UPDATE: Turns out two officers InnoVida Holdings LLC were convicted for a massive fraud several years after this post was originally published. InnoVida Holdings Exec Gets 4 Years For $40M Scheme.
SIP's (Structural Insulated Panels) have been around for 50 years and there must be 50 variations on them. Generally a SIP is a sandwich with insulating material in the middle and hard material on the outside. Most of the time the SIP's are used only for exterior walls. Occasionally they are used for Roof decking and/or as subfloors.
The SIP produced by InnoVida Holdings LLC, which they call a Fiber Composite Panel (FCP), is used to make exterior and interior loadbearing walls, roof decks, subfloors, columns, beams, connecting pieces and trim as well as built in furniture such as shelves and cabinets.
The InnoVida FCP features composite structural skins made of high-strength E-Glass fiber fabrics impregnated with a fire-resistant polymeric epoxy resin. Unlike wood skinned SIP's the FCP has no food for termites and cannot rot. Unlike SIP's with concrete skins the FCP requires no portland cement. Unlike any other SIP I know of, the FCP's are joined using chemicals to create a chemical bond or "weld".
Also unlike any SIP I know of InnoVida's panels are light enough to allow entire houses (not just demonstration houses but real houses) to be built without the use of a crane. Imagine how light a truly tiny house would be! Yet the chemical welds would create a unitary structure . Also the exterior finish of the FCP could be as simple as paint where as wood skinned SIP's require exterior siding and interior drywall.
In the Innovida system interior walls are used structurally which allows the elimination of trusses in many cases. The interior walls are of course as insulated as the exterior walls which would make small houses much more functionally quiet.
As with most other SIP's the InnoVida's FCP's are made to order at their factory and shipped to the building site. Because the FCP's are significantly lighter than wood SIP's purchasing locally to avoid shipping costs would be less of an issue. InnvoVida's US factory is in Miami Beach.
The video below is an animation of construction with the InnoVida FCP. If you've ever looked into construction using other kinds of SIP, this seems much simpler:
This video below documents the construction of a two storey flat roofed home in Dubai.
This video shows the construction of a demonstration house. What I like about it is the way the FCP's are used to make shelves, cabinets and other built ins.
Friday, February 26, 2010
Meatless Monday Recipe-Macaroni with Broccoli and Cauliflower
Macaroni with Broccoli and Cauliflower
Serves four; 30 minutes prep time
6 oz cauliflower florets, cut into small sprigs
6 oz broccoli florets, cut into small sprigs
3 cups short-cut macaroni
4 tsp extra virgin olive oil
1 onion, finely chopped
3 Tbsp pine nuts
1 sachet of saffron powder, or a good pinch of saffron threads dissolved in 1 Tbsp water (I think this is more for the color. Whole Foods actual has saffron for a good price.)
2 Tbsp raisins (optional)
2 Tbsp sun-dried tomato paste
Salt and pepper to taste
Fresh grated Pecorino cheese (optional)
1. Cook the cauliflower sprigs in a large pan of salted boiling water for 3 minutes. Add the broccoli and boil for a further 2 minutes. Remove the vegetables from the pan using a large slotted spoon and set aside.
2. Add the pasta to the vegetable cooking water and bring the water back to a boil. Cook the pasta according to the instructions on the packet until it is al dente.
3. Meanwhile, heat the olive oil in a large non-skillet or pan, add the onion and cook over a low to medium heat for 2-3 minutes or golden, stirring frequently. Add the pine nuts, the cooked broccoli and cauliflower, and the saffron water. Add the raisins, sun-dried tomato paste and a couple of ladlefuls of the pasta cooking water until the vegetable mixture has the consistency of a sauce. Finally, add plenty of black pepper.
4. Stir well then cook for a further 1-2 minutes. Drain the pasta and transfer it to the vegetable mixture. Toss to mix well, then taste for seasoning and add salt, if necessary. Serve the pasta immediately in four warmed bowls, sprinkled with grated Pecorino cheese.
Variation: Use any kind of pasta shapes such as penne, conchiglie or fusilli in place of macaroni.
Found in Fat-Free Vegetarian by Anne Sheasby
Serves four; 30 minutes prep time
6 oz cauliflower florets, cut into small sprigs
6 oz broccoli florets, cut into small sprigs
3 cups short-cut macaroni
4 tsp extra virgin olive oil
1 onion, finely chopped
3 Tbsp pine nuts
1 sachet of saffron powder, or a good pinch of saffron threads dissolved in 1 Tbsp water (I think this is more for the color. Whole Foods actual has saffron for a good price.)
2 Tbsp raisins (optional)
2 Tbsp sun-dried tomato paste
Salt and pepper to taste
Fresh grated Pecorino cheese (optional)
1. Cook the cauliflower sprigs in a large pan of salted boiling water for 3 minutes. Add the broccoli and boil for a further 2 minutes. Remove the vegetables from the pan using a large slotted spoon and set aside.
2. Add the pasta to the vegetable cooking water and bring the water back to a boil. Cook the pasta according to the instructions on the packet until it is al dente.
3. Meanwhile, heat the olive oil in a large non-skillet or pan, add the onion and cook over a low to medium heat for 2-3 minutes or golden, stirring frequently. Add the pine nuts, the cooked broccoli and cauliflower, and the saffron water. Add the raisins, sun-dried tomato paste and a couple of ladlefuls of the pasta cooking water until the vegetable mixture has the consistency of a sauce. Finally, add plenty of black pepper.
4. Stir well then cook for a further 1-2 minutes. Drain the pasta and transfer it to the vegetable mixture. Toss to mix well, then taste for seasoning and add salt, if necessary. Serve the pasta immediately in four warmed bowls, sprinkled with grated Pecorino cheese.
Variation: Use any kind of pasta shapes such as penne, conchiglie or fusilli in place of macaroni.
Found in Fat-Free Vegetarian by Anne Sheasby
Cal Tech flexible composite photovoltaic panels produce as much power as standard panels but using 1% of the materials
MIT's Technology Review reports on the work at Caltech by a team led by Harry Atwater to create a light trapping composite that requires one one hundredth of the silicon used in standard panels. Material Traps Light on the Cheap, February 26, 2010.
Thursday, February 25, 2010
"Building with Awareness" DVD gives you a taste of building with adobe, strawbale, stained concrete, solar power and rainwater collection
If you'd like an introduction to a number of sustainable building techniques and concepts you might enjoy Ted Owens' instructional documentary "Building with Awareness" (available from Netflix and elsewhere)
Because Ted's home combines a mud plastered, straw bale infill exterior with interior adobe walls. His documentary gives an introduction to building both. You'll also learn a bit about a solar power system radiant floor heating and rainwater catchment. (If you are building near San Antonio though you will likely want to forget about the radiant heating. It just doesn't stay cold enough long enough around here, thank goodness.)
This is a nice introduction for anyone not familiar with natural / green building or the concepts behind it. The documentary was professionally taped and voiced. The quality shows. I kept expecting Bob Villa to show up. (That's meant to be a complement.)
The DVD may be purchased with a companion guidebook.
Because Ted's home combines a mud plastered, straw bale infill exterior with interior adobe walls. His documentary gives an introduction to building both. You'll also learn a bit about a solar power system radiant floor heating and rainwater catchment. (If you are building near San Antonio though you will likely want to forget about the radiant heating. It just doesn't stay cold enough long enough around here, thank goodness.)
This is a nice introduction for anyone not familiar with natural / green building or the concepts behind it. The documentary was professionally taped and voiced. The quality shows. I kept expecting Bob Villa to show up. (That's meant to be a complement.)
The DVD may be purchased with a companion guidebook.
Don't miss the West side creek restorations workshop February 27, 2010
I went to second of the three workshops for this project. It was fascinating. Former Mayor Ed Garza's team is doing an outstanding job on coming up with a blue print to turn these creeks into parks. But they do need your help. They need your knowledge about the areas. They need your opinion. Show up and show the city that this is a meaningful project for you. 
Wednesday, February 24, 2010
Do you think you need an acre or a mcmansion just to get some peace and quiet? Think again. Hong Kong researchers develop (relatively) lightweight noise dampening panels.
But now out of China comes word of a product that can dampen specific frequencies of sound.
In the January 26, 2010 issue of Applied Physics Letters, Z. Yang, H. M. Dai, N. H. Chan, G. C. Ma, and Ping Sheng of the Department of Physics, The Hong Kong University of Science and Technology, Clearwater Bay, Kowloon, Hong Kong announced to the world that they have developed lightweight multi-pane plastic frames covered in latex with a small weighted button mounted in each which vibrate in response to sounds within a specified frequency. They report that a stack of their panels 2 and 1/3 inches thick, weighing less than 4 pounds per square foot will reduce sound transmission by 40 decibels over a range from 50 hz (close to the frequency of a G note 2 octaves below middle C) to 200 hz (close to the frequency of the G sharp note immediately below middle C).
A 40 decibel drop in volume is like reducing the sound of a motorcycle down to the volume of normal conversation or dropping the sound of hair dryer down to the volume of a whisper.
Imagine how these panels could be used. They could provide a reasonable level of privacy in small homes and make a big difference in multifamily living. They are definitely being added to my wish list. Even in a naturally built house with thick walls they could make a big difference internally, for instance to isolate the sound originating in a child's room or to absorb the sound from noisy appliances such as refrigerators.
Read more about the panels in the article Latex could silence noisy neighbors in New Scientist and in a Popular Science article, Acoustic Meta materials Could Make Ultra-Thin, Ultra-Effective Noise-Cancelling Panels.
Photo by BarelyFitz used under creative commons license.
Thursday, February 18, 2010
Meatless Monday Recipe-Red Lentil Curry
This is a super-easy recipe! You’ll get all the flavor of Indian take-out and enjoy the savings. Leftovers freeze easily!
Recipe of the Day: Red Lentil Curry
Makes 6 1/2-cup servings
This curry is made with small, brightly-colored lentils called masoor dal that are sold in natural food stores, ethnic markets, and some supermarkets. They are ideal for quick meals as they cook in just 20 minutes. If you are not able to locate these lentils, yellow split peas may be substituted in this recipe.
1 cup dry red lentils
1/2 teaspoon salt
3 cups boiling water
1 tablespoon olive oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1.) Rinse lentils and place in a pot with salt and boiling water. Cover loosely and simmer until completely tender, 15 to 20 minutes (45 minutes if using yellow split peas), and set aside.
2.) In a large skillet, heat oil and add mustard seeds, turmeric, cumin, coriander, ginger, and cayenne. Cook over medium heat, stirring constantly, until mustard seeds begin to pop, about 1 minute. Be careful not to inhale the fumes, as these can be irritating.
3.) Remove skillet from heat and add cooked lentils slowly and carefully to keep them from splattering. Return skillet to heat and simmer gently, stirring occasionally until lentils are the consistency of refried beans, about 15 minutes.
Per 1/2-cup Serving Cal.: 127; Fat: 2.9 g; Sat. Fat: 0.4 g; Calories from Fat: 20.6%; Chol.: 0 mg; Prot.: 8.2 g Carbohydrates: 18.2 g; Sugar: 0.4 g; Fiber: 5.3 g; Sodium: 199 mg; Calcium: 22 mg Iron: 3.2 mg; Vitamin C: 1.6 mg; Beta Carotene: 14 mcg; Vitamin E: 0.5 mg
From Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.
Recipe of the Day: Red Lentil Curry
Makes 6 1/2-cup servings
This curry is made with small, brightly-colored lentils called masoor dal that are sold in natural food stores, ethnic markets, and some supermarkets. They are ideal for quick meals as they cook in just 20 minutes. If you are not able to locate these lentils, yellow split peas may be substituted in this recipe.
1 cup dry red lentils
1/2 teaspoon salt
3 cups boiling water
1 tablespoon olive oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1.) Rinse lentils and place in a pot with salt and boiling water. Cover loosely and simmer until completely tender, 15 to 20 minutes (45 minutes if using yellow split peas), and set aside.
2.) In a large skillet, heat oil and add mustard seeds, turmeric, cumin, coriander, ginger, and cayenne. Cook over medium heat, stirring constantly, until mustard seeds begin to pop, about 1 minute. Be careful not to inhale the fumes, as these can be irritating.
3.) Remove skillet from heat and add cooked lentils slowly and carefully to keep them from splattering. Return skillet to heat and simmer gently, stirring occasionally until lentils are the consistency of refried beans, about 15 minutes.
Per 1/2-cup Serving Cal.: 127; Fat: 2.9 g; Sat. Fat: 0.4 g; Calories from Fat: 20.6%; Chol.: 0 mg; Prot.: 8.2 g Carbohydrates: 18.2 g; Sugar: 0.4 g; Fiber: 5.3 g; Sodium: 199 mg; Calcium: 22 mg Iron: 3.2 mg; Vitamin C: 1.6 mg; Beta Carotene: 14 mcg; Vitamin E: 0.5 mg
From Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.
Tuesday, February 16, 2010
Leon Valley's Earthwise Living Day
Looking for a free green event? Looking for a green event where you don't have to travel far? Look no further. Saturday, February 27th is the date for the annual Earthwise Living Day. It is arguably the oldest continuing green living event in the San Antonio area. Visit the website to learn more about the event and the listed presenters on the stage in their community center. There will be information booths, plants and other things for sale, and activities for children. You can't beat free admission, and you can't beat a location between Loop 1604 and Loop 410. I learn something every time I attend and have fun connecting with friends, too.
Can't Wait for the Fredericksburg Roundup?
It's great to get together with the tribes every fall in Fredericksburg, but it is oh so long to wait a full year between each Renewable Energy Roundup and Green Living Fair. I guess that's why the organizers are launching for the first time a similar event in Salado, Texas. Called the Renewable Stampede, it will make you feel right at home with two days of tent talks, booths, exhibits, and other fun and great information the Roundup is famous for. Go to the Renewable Stampede for more information. The committee will be reading over the speakers' applications soon, so in no time they will post the speakers and tent talk topics. Salado is located on IH-35 halfway between here and Dallas. April 17th and 18th will be here before we know it, so mark your calendars now. They have Facebook presence, too, so check them out there and be a fan while you're at it. The photo on this post is from a previous Roundup event in Fredericksburg just to whet your appetite.
Revised Website Finally Arrives
Maybe the new site lacks some of the style of the old one, but the site Bill Christensen helped me unveil this week has a lot more information on it. The new site, like many of today's websites has the ability to post articles with opportunities for visitors to leave comments. The old site didn't. It's brand new, so please be patient while I continue to add information to it while continuing to dust the cobwebs off of Stephen Colley/Architecture. Be one of the first visitors and let me know what you think. I haven't even told anyone on Facebook yet about it. Oh, and if you are shopping for any webhosting services, don't sign up with anyone until you have checked into what Bill Christensen has to offer from Sustainable Sources. There are many green individuals, businesses and groups that host through Sustainable Sources including our sister group in Austin, Design-Build-Live. Bill's even running a special for new accounts during the month of February. Even if you are not interested in webhosting, go to Sustainable Sources anyway for a HUGE selection of regional green articles, events, and other cool things of interest.
Texas Rainwater Catchment Conference
Mark your calendars for March 12th and 13th for the Second Annual State Conference of the Texas Rainwater Catchment Association to be held in Kerrville. Go to the TRCA website to get details including a list of presentations and workshops for the latest and most practical applications of rainwater harvesting. All presentations are open to the public. Membership in the TRCA is very inexpensive for individual members and applicators alike but is not required for attendance. Sign up anyway to support one of the most intelligent strategies to incorporate into your life, especially in the light of our regional water quantity and quality concerns. Review the Conference schedule to see the wide range of topics you will not hear anywhere else and get some hands-on experience with related workshops and demonstrations. There will be some tours, too. Hope to see you there.
February Meeting Topic
The February meeting of the San Antonio Sustainable Living group will feature speaker Leslie Provence. In the SASL's new direction of including all aspects of sustainable living in addition to residential design and green building, Leslie will be inspiring us with considerations of food policy. We might not all be ready to build a green house, but we all eat.
There is a growing awareness that in the mainstream food system, we are no longer in control of what we eat--how it is grown and processed, whether it contains chemical residue or pathogens, where it comes from, and whether it is any good for our health. Many communities in the U.S and Canada have formed Food Policy Councils to examine and change their food systems, for a variety of reasons. From Knoxville (formed in 1982 from a student initiative) to Austin, one of the most recent, many examples exist of ways that citizens can reshape policies and rules to help local growers and processors. Rebuilding a local food system offers not only health and environmental benefits, but also economic development and community-building opportunities.
Leslie's background includes a Masters thesis at UTSA on Community Gardens in Public Housing Properties in 2007 and then attending conferences on community gardening and food security. She has been meeting the leaders and reading books, articles, and listservs on the subject, to learn what is going on in other cities. She has a website and blog where she shares this information, and highlight aspects of San Antonio's great assets and needs in this area. She currently works at USAA as a marketing analyst, and engages in collecting and sharing food policy topics in her spare-time.
Thursday, February 11, 2010
Meatless Monday Recipe-Smothered Cajun-spiced Squash
Fat Tuesday Style Meatless Monday Recipe
Smothered Cajun-spiced Squash
Serves 8; Vegan
1/4 cup plus 1 Tbs. olive oil, divided
1 clove of garlic, minced (1 tsp.)
2 butternut squash, quartered and seeded, each quarter halved
2 Tbs. plus 8 tsp. Cajun seasoning, or more to taste, divided
4 large onions, halved and sliced (8 cups)
4 medium red or green bell peppers, quartered and sliced (2 cups)
8 large celery ribs, sliced on the bias (2 cups)
5 Tbs. flour
1 1/2 Tbs. cider vinegar
1. Preheat the oven to 350 degrees. Combine 1 Tbs. oil and garlic in a small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 tsp. Cajun seasoning, and season with salt and pepper, if desired. Bake 45 minutes to an hour, or until squash pieces are tender enough to easily pierce with fork.
2. Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
3. Stir flour into onion mixture, and cook for 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbs. Cajun seasoning, and 6 cups of water. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally.
4. To Serve: Place 2 squash pieces on plate. "Smother" with 1 cup onion mixture.
Per Serving: (2 squash and 1 cup onion mixture) 201 cal.; 3 grams prot.; 9 grams total fat (1 gram sat fat); 30 grams carbs.; 0 mg chol.; 976 mg sod.; 6 grams fiber; 9 grams sugar
Found in Vegetarian Times-Feb. 2009
Smothered Cajun-spiced Squash
Serves 8; Vegan
1/4 cup plus 1 Tbs. olive oil, divided
1 clove of garlic, minced (1 tsp.)
2 butternut squash, quartered and seeded, each quarter halved
2 Tbs. plus 8 tsp. Cajun seasoning, or more to taste, divided
4 large onions, halved and sliced (8 cups)
4 medium red or green bell peppers, quartered and sliced (2 cups)
8 large celery ribs, sliced on the bias (2 cups)
5 Tbs. flour
1 1/2 Tbs. cider vinegar
1. Preheat the oven to 350 degrees. Combine 1 Tbs. oil and garlic in a small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 tsp. Cajun seasoning, and season with salt and pepper, if desired. Bake 45 minutes to an hour, or until squash pieces are tender enough to easily pierce with fork.
2. Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
3. Stir flour into onion mixture, and cook for 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbs. Cajun seasoning, and 6 cups of water. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally.
4. To Serve: Place 2 squash pieces on plate. "Smother" with 1 cup onion mixture.
Per Serving: (2 squash and 1 cup onion mixture) 201 cal.; 3 grams prot.; 9 grams total fat (1 gram sat fat); 30 grams carbs.; 0 mg chol.; 976 mg sod.; 6 grams fiber; 9 grams sugar
Found in Vegetarian Times-Feb. 2009
Thursday, February 4, 2010
Meatless Monday Recipe-Black Bean & Sweet Potato Chili
Black Bean and Sweet Potato Chili
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).
Looking for a delicious and healthy chili recipe for Super Bowl Sunday? When the winds turn blustery and the dark draws in, we need zesty, spicy flavors to wake us up, and good solid nourishment to see us through the winter months. This richly-colored, flavorful chili is the perfect answer.
Immune-boosting garlic and onion, along with red pepper and lime, combine with black beans and nourishing sweet potatoes to make one very satisfying autumn one-pot meal.
You can serve it on rice, or with Pumpkin Biscuits, taco chips, or corn bread. Either way, it makes a whole-foods, healthful answer to the perennial question, “What’s for dinner?”
Here’s the recipe:
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 jalapeno chile pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried
1. Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes.
4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.
Serves 6.
Found through Care2.com/greenliving
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).
Looking for a delicious and healthy chili recipe for Super Bowl Sunday? When the winds turn blustery and the dark draws in, we need zesty, spicy flavors to wake us up, and good solid nourishment to see us through the winter months. This richly-colored, flavorful chili is the perfect answer.
Immune-boosting garlic and onion, along with red pepper and lime, combine with black beans and nourishing sweet potatoes to make one very satisfying autumn one-pot meal.
You can serve it on rice, or with Pumpkin Biscuits, taco chips, or corn bread. Either way, it makes a whole-foods, healthful answer to the perennial question, “What’s for dinner?”
Here’s the recipe:
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 jalapeno chile pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried
1. Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes.
4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.
Serves 6.
Found through Care2.com/greenliving
Monday, January 25, 2010
Speaker Announcement for January 26th
If you are curious regarding the future of residential lighting, and may have some questions regarding the lighting choices of today, you will want to attend our monthly meeting on Tuesday, January 26th. Mark Tudyk from the Gallery of Lighting will be in the house (I can't believe I actually used that expression) at this month's meeting to relate the latest on lamp (light bulb) choices, daylighting issues, and lighting controls. Mark was a valuable resource during my years at Build San Antonio Green in lighting-related issues in green building and remodeling. I'm sure you would like to consider him as your lighting resource as well.
Are LED's (light emitting diodes) ready for prime time yet? Are they affordable yet? Do they perform as promised? How do we know they will last 20 years? Does their lumens per watt highly out-perform compact fluorescents? And what about those Energy Star light fixtures? Are they only able to receive a particular type of compact fluorescent lamp? And if so, are they going to be able to be easily modified for LED lamps? Oh boy, these are a lot of great questions, so make sure you attend as Mark is warmly welcomed by San Antonio Sustainable Living and then be put on the hot seat. As usual, our meetings are the 4th Tuesday of the month held in the classroom inside Whole Foods Market in the Quarry Shopping Center at 7pm. Hope to see you then.
Are LED's (light emitting diodes) ready for prime time yet? Are they affordable yet? Do they perform as promised? How do we know they will last 20 years? Does their lumens per watt highly out-perform compact fluorescents? And what about those Energy Star light fixtures? Are they only able to receive a particular type of compact fluorescent lamp? And if so, are they going to be able to be easily modified for LED lamps? Oh boy, these are a lot of great questions, so make sure you attend as Mark is warmly welcomed by San Antonio Sustainable Living and then be put on the hot seat. As usual, our meetings are the 4th Tuesday of the month held in the classroom inside Whole Foods Market in the Quarry Shopping Center at 7pm. Hope to see you then.
Friday, January 22, 2010
Meatless Monday Recipe - Spicy Thai Soup
Spicy Thai Soup
Makes 6 1-cup servings
What a delicious way to enjoy healthy green vegetables!
1 tablespoon finely chopped fresh ginger
4 cups Vegetable Broth
2 teaspoons minced garlic
1/2 - 1 jalapeno pepper, seeded and finely chopped (or more to taste)
1 cup sliced mushrooms
1 cup bite-size broccoli florets
1 cup packed finely chopped bok choy
1 green onion, finely chopped, including top
1 tablespoon finely chopped fresh cilantro
Mix broth, ginger, garlic, and jalapeño pepper in a pot and bring to a boil.
Add mushrooms and simmer 2 minutes.
Add broccoli and bok choy. Simmer until broccoli is tender but still bright green and crisp, 3 to 4 minutes. Do not overcook.
Stir in green onion and cilantro. Serve immediately.
Per 1-cup serving
* Calories: 59
* Fat: 0.8 g
* Saturated Fat: 0.1 g
* Calories from Fat: 12.4%
* Cholesterol: 0 mg
* Protein: 3.2 g
* Carbohydrates: 10.8 g
* Sugar: 1.3 g
* Fiber: 2.8 g
* Sodium: 152 mg
* Calcium: 43 mg
* Iron: 1.3 mg
* Vitamin C: 17 mg
* Beta Carotene: 914 mcg
* Vitamin E: 0.5 mg
Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.
Meatless Monday recipes are collected, tested and posted by SASL member jmfortune
Makes 6 1-cup servings
What a delicious way to enjoy healthy green vegetables!
1 tablespoon finely chopped fresh ginger
4 cups Vegetable Broth
2 teaspoons minced garlic
1/2 - 1 jalapeno pepper, seeded and finely chopped (or more to taste)
1 cup sliced mushrooms
1 cup bite-size broccoli florets
1 cup packed finely chopped bok choy
1 green onion, finely chopped, including top
1 tablespoon finely chopped fresh cilantro
Mix broth, ginger, garlic, and jalapeño pepper in a pot and bring to a boil.
Add mushrooms and simmer 2 minutes.
Add broccoli and bok choy. Simmer until broccoli is tender but still bright green and crisp, 3 to 4 minutes. Do not overcook.
Stir in green onion and cilantro. Serve immediately.
Per 1-cup serving
* Calories: 59
* Fat: 0.8 g
* Saturated Fat: 0.1 g
* Calories from Fat: 12.4%
* Cholesterol: 0 mg
* Protein: 3.2 g
* Carbohydrates: 10.8 g
* Sugar: 1.3 g
* Fiber: 2.8 g
* Sodium: 152 mg
* Calcium: 43 mg
* Iron: 1.3 mg
* Vitamin C: 17 mg
* Beta Carotene: 914 mcg
* Vitamin E: 0.5 mg
Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.
Meatless Monday recipes are collected, tested and posted by SASL member jmfortune
Pliny Fisk designed solar demonstration house relocated to San Antonio's Mission Verde Center
After being displayed on the mall in Washington and then at A&M the home was disassembled and moved to San Antonio. It has been reassembled on the grounds of the former Cooper Middle School, at 1700 Tampico Street.
The house features modular construction, so the home can “grow” as the needs or usage change. It has a total of 465 square feet of indoor living space, with dining room, living room, entry, bedroom, patio and garage modules.
The modules are the same size, except for the entry module so they can be arranged differently, up graded, replaced or added to in the future.
The dining, living, entry and bedroom modules are at the center of the house and have windows at the top of high walls for daylighting. The kitchen extension includes a refrigerator, stove, microwave and dishwasher. The house includes space and hook-ups for a washing machine and dryer. The deck which surrounds the house has places for reflecting pools or gardens.
The house features 3 types of solar panels with batteries to store the power, a high efficiency heat pump, an energy recovery ventilator and dehumidifier, light wings for shading windows, slatted rain screens, a solar heated water storage tank and is designed to incorporate three small wind turbines.
A grand opening ceremony for the house (renamed SU CASA in the Mission Verde Center) including tours of the house will be Monday, January 25 at 1 pm at 1700 Tampico Street, San Antonio 78207.
For the project's relation to the South Texas Nuclear project expansion check out the Current's Greg Harmon's posting on the house: Cooper Center bringing green tech, training to West Side .
Tuesday, January 12, 2010
Meatless Monday Recipe-Quinoa and Sweet Potato Salad
Quinoa and Sweet Potato Salad
1 cup dry quinoa
2 cups vegetable stock
1 large sweet potato, diced
2 Tbsp. olive oil, divided
Black pepper and sea salt, to taste
Dash of cayenne pepper
2 tsp. organic lemon juice
1. Preheat the oven to 350°F.
2. Place the quinoa and vegetable stock in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the stock is absorbed. Transfer to a bowl and let cool.
3. Coat the diced sweet potatoes with 1 Tbsp. of the olive oil and the pepper, salt, and cayenne. Transfer to a sheet pan and roast until crisp. Remove from the oven and let cool.
4. In a medium-sized mixing bowl, combine the lemon juice and the remaining 1 Tbsp. of olive oil. Season with the salt and pepper. Stir in the diced sweet potatoes and the quinoa and serve.
Makes 4 servings
Found on PETA's website
1 cup dry quinoa
2 cups vegetable stock
1 large sweet potato, diced
2 Tbsp. olive oil, divided
Black pepper and sea salt, to taste
Dash of cayenne pepper
2 tsp. organic lemon juice
1. Preheat the oven to 350°F.
2. Place the quinoa and vegetable stock in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the stock is absorbed. Transfer to a bowl and let cool.
3. Coat the diced sweet potatoes with 1 Tbsp. of the olive oil and the pepper, salt, and cayenne. Transfer to a sheet pan and roast until crisp. Remove from the oven and let cool.
4. In a medium-sized mixing bowl, combine the lemon juice and the remaining 1 Tbsp. of olive oil. Season with the salt and pepper. Stir in the diced sweet potatoes and the quinoa and serve.
Makes 4 servings
Found on PETA's website
Meatless Monday Recipe-Dairy-free Pesto with Spirali
Dairy-free Pesto with Spirali
Vegan; 30-45 minutes; Serves 4
11 oz new potatoes, cubed
5 oz/1 cup fine green beans, cut into thirds
8oz broccoli florets
13 oz/3 cups dried spirali pasta
2 tomatoes, seeded and diced
1 oz/ 1/4 cup pine nuts, toasted
salt and freshly ground pepper
For the pesto
1 oz/ 1/4 cup fresh basil leaves, torn
1/4 oz fresh mint leaves, torn
2 large garlic cloves, crushed
1 Tbsp Dijon mustard
1/4 cup pine nuts
4 Tbsp extra virgin olive oil
juice of 1/2 a lemon
1.) To make the pesto, puree the basil and mint, garlic mustard, pine nuts, oil and lemon juice in a food processor or blender. Season and set aside.
2.) Cook the new potatoes in a large pan of salted boiling water for 5-7 minutes, until tender. Steam the green beans and broccoli for 3 minutes until they are tender.
3.) Cook the spirali in a large pan of salted boiling water for 10-12 minutes until al dente. Drain, reserving 2/3 cup of the cooking water. Return the pasta and reserved water to the pan. Add the precooked potatoes, beans, broccoli, pesto and seasoning, then stir until combined. Heat over a gentle heat for 1-2 minutes, then stir in the tomatoes and toasted pine nuts.
Per Serving: prot. 18.5 grams; fat 22.7 grams; sat. fat 2.78 grams; carb. 88.4 grams; fiber 6.7 grams; iron 4.8 mg; calcium 101 mg.
Found in Vegan Recipes edited by Nicola Graimes
Vegan; 30-45 minutes; Serves 4
11 oz new potatoes, cubed
5 oz/1 cup fine green beans, cut into thirds
8oz broccoli florets
13 oz/3 cups dried spirali pasta
2 tomatoes, seeded and diced
1 oz/ 1/4 cup pine nuts, toasted
salt and freshly ground pepper
For the pesto
1 oz/ 1/4 cup fresh basil leaves, torn
1/4 oz fresh mint leaves, torn
2 large garlic cloves, crushed
1 Tbsp Dijon mustard
1/4 cup pine nuts
4 Tbsp extra virgin olive oil
juice of 1/2 a lemon
1.) To make the pesto, puree the basil and mint, garlic mustard, pine nuts, oil and lemon juice in a food processor or blender. Season and set aside.
2.) Cook the new potatoes in a large pan of salted boiling water for 5-7 minutes, until tender. Steam the green beans and broccoli for 3 minutes until they are tender.
3.) Cook the spirali in a large pan of salted boiling water for 10-12 minutes until al dente. Drain, reserving 2/3 cup of the cooking water. Return the pasta and reserved water to the pan. Add the precooked potatoes, beans, broccoli, pesto and seasoning, then stir until combined. Heat over a gentle heat for 1-2 minutes, then stir in the tomatoes and toasted pine nuts.
Per Serving: prot. 18.5 grams; fat 22.7 grams; sat. fat 2.78 grams; carb. 88.4 grams; fiber 6.7 grams; iron 4.8 mg; calcium 101 mg.
Found in Vegan Recipes edited by Nicola Graimes
Friday, January 8, 2010
A video tour of Jonathan Gungy's owner built Tumbleweed home
Here's a short video of an owner built Tumbleweeds home that is mostly complete. When a home is small you can afford higher quality components. This one is finished with wood throughout.
Wednesday, January 6, 2010
Meatless Monday Recipe-Healthy Kung Pao Tofu
Happy New Year to everyone!
Healthy Kung Pao Tofu
INGREDIENTS
1 14-ounce package extra-firm water-packed tofu, rinsed
1/2 teaspoon five-spice powder, divided (see Shopping Tip)
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster-flavored or oyster sauce, (see Shopping Tip)
1/2 teaspoon cornstarch12 ounces broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons unsalted roasted peanuts
2 teaspoons hot sesame oil, (optional)
1. Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
3. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl. Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds.
4. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).
Shopping tips: Be sure to use “oyster-flavored” sauce (it’s oyster-free) to make this vegetarian; both it and oyster sauce are found in the Asian-food section or at Asian markets. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section or with other Asian ingredients.
Nutrition: Makes 4 servings, 1 cup each.
Per serving: 197 calories; 11 g fat (2 g saturated fat, 4g mono unsaturated fat); 0 mg cholesterol; 16 g carbohydrates; 12 g protein; 5 g fiber; 622 mg sodium; 517 mg potassium.
Nutrition bonus: Vitamin C (230% daily value), Vitamin A (40% dv), Calcium & Folate (25% dv).
Exchanges: 2 vegetable, 1 plant-based protein, 2 fat.Carbohydrate servings: 1.
Found: care2.com/greenliving
Healthy Kung Pao Tofu
INGREDIENTS
1 14-ounce package extra-firm water-packed tofu, rinsed
1/2 teaspoon five-spice powder, divided (see Shopping Tip)
1 tablespoon canola oil
1/2 cup water
3 tablespoons oyster-flavored or oyster sauce, (see Shopping Tip)
1/2 teaspoon cornstarch12 ounces broccoli crowns, trimmed and cut into bite-size pieces (4 cups)
1 yellow bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 tablespoons unsalted roasted peanuts
2 teaspoons hot sesame oil, (optional)
1. Pat tofu dry and cut into 1/2-inch cubes. Combine with 1/4 teaspoon five-spice powder in a medium bowl.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Add tofu and cook, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
3. Meanwhile, whisk water, oyster sauce, cornstarch and the remaining 1/4 teaspoon five-spice powder in a small bowl. Add broccoli, yellow and red bell pepper to the pan and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add ginger and garlic and cook, stirring, until fragrant, about 30 seconds.
4. Reduce heat to low, add the oyster sauce mixture and cook, stirring, until thickened, about 30 seconds. Return the tofu to the pan along with peanuts and stir to coat with sauce; stir in hot sesame oil (if using).
Shopping tips: Be sure to use “oyster-flavored” sauce (it’s oyster-free) to make this vegetarian; both it and oyster sauce are found in the Asian-food section or at Asian markets. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section or with other Asian ingredients.
Nutrition: Makes 4 servings, 1 cup each.
Per serving: 197 calories; 11 g fat (2 g saturated fat, 4g mono unsaturated fat); 0 mg cholesterol; 16 g carbohydrates; 12 g protein; 5 g fiber; 622 mg sodium; 517 mg potassium.
Nutrition bonus: Vitamin C (230% daily value), Vitamin A (40% dv), Calcium & Folate (25% dv).
Exchanges: 2 vegetable, 1 plant-based protein, 2 fat.Carbohydrate servings: 1.
Found: care2.com/greenliving
Monday, January 4, 2010
Local Woman Gets the Recognition She Deserves
I've been wondering just how long it would take before Derba Mills got received the kudo's she earned from establishing THE environmentlally-correct alternative to dry cleaning. Clothesline Cleaners is changing the minds of all of us who use the service who appreciate taking clothes to the cleaners and have them come back without toxic chemical residue, plastic bags or throwaway hangers. Derba does it all, and has the endorsement from Governor Perry as well. Check out the video, and don't forget to take your "dry clean only" clothes to Clothesline Cleaners next time.
Friday, January 1, 2010
(INACCURATE HEADLINE! SEE UPDATE) Geopressure geothermal electrical production harvests otherwise wasted energy from natural gas production
(While what I wrote about geopresssure is accurate it has nothing to do with the Sologen geothermal energy project as I have since learned.)
Below is a press release concerning the award of a contract to a San Antonio company, Sologen Systems to manage a
Part of the information in the press release was also included in a San Antonio Express News 12/31/2009 article.
The linear electrical power engine is demonstrated in this video:
SAN ANTONIO, Dec. 31 /PRNewswire/ -- Free Green Energy, LLC announced today, the engagement of San Antonio based Sologen Systems, Inc. as Project Manager for a major enhanced geopressure electrical generating project. The first stage of the project calls for developing a total of 200 geopressured wells in the States of Mississippi and Texas. The project is expected to ultimately generate baseload electrical power of at least 400 megawatts. Total capital cost is estimated to be $280 million.
Free Green Energy's partner in the venture is Green Well Power, LLC of Vancouver, BC. Green Well Power is the exclusive North American licensee for the revolutionary linear power engine which will be used to harvest the wells' kinetic energy and drive the electrical generators. The linear driver was developed and patented by Linear Power, Ltd of Long Beach, Mississippi.
Geothermal and geopressure resources are available across the United States. They provide renewable energy and can supply a constant source of baseload electricity. While the sun and wind are major potential sources of renewable energy, their energy varies greatly over time, as when there is no wind, or at night in the case of solar. Geothermal and geopressure energy however, are not interruptible and provide energy 24/7 while diversifying our nation's renewable energy portfolio.
Geothermal and geopressure energy have low environmental risk and impact. Used with a closed-loop power plant, such as our linear driver, the system has near zero environmental impact and emits no greenhouse gases.
Geothermal and geopressure energy also have the potential to make a significant contribution to energy independence. The resource size and domestic distribution, coupled with technology advancements will help reduce national dependence on hydrocarbons for electricity generation and free these critical resources for other uses.
Free Green Energy, headquartered in Houston, Texas was organized in 2008 to identify and develop geothermal and geopressure energy resources and use them to generate and sell green electricity.
Sologen Systems is a San Antonio, Texas based RE Development Company. Sologen Systems provides turn-key business development, strategic planning, project management and finance solutions for tax-advantaged RE projects. Sologen Systems specializes in large-commercial to utility-scale Solar PV Systems and Enhanced Geothermal & Geopressure Systems. Sologen Systems identifies the available and applicable government subsidies for each project and structures appropriate corporate relationships to maximize tax benefits and ROI.
SOURCE Sologen Systems
Wednesday, December 30, 2009
Meatless Monday Recipe-Spinach with Beans, Raisins and Pine Nuts
Spinach with Beans, Raisins and Pine Nuts
Serves 4
(I know what you are thinking, this is weird. Just humor me, this is a good dish!)
2/3 cup haricot (navy) beans, soaked overnight, or 1 14-oz. can haricot beans, rinsed and drained.
2 Tbsp. olive oil
1 thick slice white (or wheat) bread
1 onion, chopped
3-4 tomatoes, skinned, seeded and chopped (I left the skin on)
1/2 tsp. ground cumin
1 lb. fresh spinach leaves
1 tsp. paprika
1 garlic clove, halved
generous 1/4 cup raisins
1/2 oz. pine nuts, toasted
salt & ground pepper to taste
1.) Cook the dried beans in a pan of boiling water for about an hour, or until tender. Drain and set aside.
2.) Heat 2 tsp. of the oil in a non-stick frying pan and cook the bread until golden all over. Transfer to a plate and set aside.
3.) Cook the onion in 2 tsp. of the oil over gentle heat, until soft but not brown. Add the tomatoes and cumin and continue cooking over gentle heat.
4.) Meanwhile, wash the spinach thoroughly, removing any tough stalks. Heat the remaining oil in a large skillet, stir in paprika, then add the spinach and 3 Tbsp. of water. Cover and cook for a few minutes, or until the spinach is wilted.
5.) Add the onion and tomato mixture to the spinach and stir in the haricot beans, then season to taste with salt and pepper.
6.) Place the garlic and fried bread in a blender or food processor and process until smooth. Stir the bread mixture into the spinach and bean mixture, together with raisins. Add 3/4 cup water and bring to a boil, then reduce heat, cover and simmer very gently for 20-30 minutes, adding more water if necessary. (FYI: I cut the bread like croutons and skipped the blender/food processor part.)
7.) Sprinkle with pine nuts and serve with dinner rolls or any fresh bread.
Per Serving: 11.4 grams prot.; 25.8 grams carbs.; 10.2 grams sugars; 9.8 grams fat (1.2 grams sat.); 0 mg chol.; 8.1 grams fiber; 209 mg sod.
Found in: Fat-Free Vegetarian
Serves 4
(I know what you are thinking, this is weird. Just humor me, this is a good dish!)
2/3 cup haricot (navy) beans, soaked overnight, or 1 14-oz. can haricot beans, rinsed and drained.
2 Tbsp. olive oil
1 thick slice white (or wheat) bread
1 onion, chopped
3-4 tomatoes, skinned, seeded and chopped (I left the skin on)
1/2 tsp. ground cumin
1 lb. fresh spinach leaves
1 tsp. paprika
1 garlic clove, halved
generous 1/4 cup raisins
1/2 oz. pine nuts, toasted
salt & ground pepper to taste
1.) Cook the dried beans in a pan of boiling water for about an hour, or until tender. Drain and set aside.
2.) Heat 2 tsp. of the oil in a non-stick frying pan and cook the bread until golden all over. Transfer to a plate and set aside.
3.) Cook the onion in 2 tsp. of the oil over gentle heat, until soft but not brown. Add the tomatoes and cumin and continue cooking over gentle heat.
4.) Meanwhile, wash the spinach thoroughly, removing any tough stalks. Heat the remaining oil in a large skillet, stir in paprika, then add the spinach and 3 Tbsp. of water. Cover and cook for a few minutes, or until the spinach is wilted.
5.) Add the onion and tomato mixture to the spinach and stir in the haricot beans, then season to taste with salt and pepper.
6.) Place the garlic and fried bread in a blender or food processor and process until smooth. Stir the bread mixture into the spinach and bean mixture, together with raisins. Add 3/4 cup water and bring to a boil, then reduce heat, cover and simmer very gently for 20-30 minutes, adding more water if necessary. (FYI: I cut the bread like croutons and skipped the blender/food processor part.)
7.) Sprinkle with pine nuts and serve with dinner rolls or any fresh bread.
Per Serving: 11.4 grams prot.; 25.8 grams carbs.; 10.2 grams sugars; 9.8 grams fat (1.2 grams sat.); 0 mg chol.; 8.1 grams fiber; 209 mg sod.
Found in: Fat-Free Vegetarian
Thursday, December 24, 2009
Fuel free flight promoted by Robert Hunt
The fuel free plane, aka the Gravity Plane, proposed by prolific inventor Robert Hunt would combine alternating helium lift and gravity powered propulsion. Turbines rotated by air rushing past during the gliding phase of flight would compress air that would be used to power the process of compressing and decompressing the helium as well as controlling plane while in the helium lifting phase of its flight.
Among other inventions, Mr. Hunt is responsible for an engine that generates electricity from the excess pressure in natural gas, a closed cycle refrigeration and heat production system utilizing water and air and a thermo-electric generator which generates electricity from waste heat.
Among other inventions, Mr. Hunt is responsible for an engine that generates electricity from the excess pressure in natural gas, a closed cycle refrigeration and heat production system utilizing water and air and a thermo-electric generator which generates electricity from waste heat.
Wednesday, December 23, 2009
Meatless Monday Recipe-Sweet Potato Shepherd's Pie
Sweet Potato Shepherd's Pie
Serves 6; Gluten Free; (Can be made Vegan)
Vegan: Omit the Parmesan cheese or use vegan Parmesan
Sweet Potato Topping
1 medium sweet potato, peeled and diced (1/4 lb)
1/4 cup fat-free milk or plain soy milk
1 Tbs. non hydrogenated margarine or butter
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Filling:
1 1/2 tsp. vegetable oil
1 medium onion, chopped (1 cup)
1 leek, white part thinly sliced (1 cup)
2 turnips,diced (1 cup)
1 carrot, diced (1 cup)
3 sprigs fresh thyme
1 sprig fresh rosemary, chopped (2 tsp.)
1/4 cup white wine or water
1 15-oz. can cannellini beans, rinsed and drained
1 cup low-sodium vegetable broth
3 Tbs. shredded Parmesan cheese (optional)
1.) To make the Sweet Potato Topping: Bring large pot of water to a boil. Add sweet potato, cover and boil 10 minutes or until tender. Drain, and return to pot. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired. Set aside.
2.) To make filling: Heat oil in a large skillet over medium heat. Add onion and leek, and saute 5 to 6 minutes, or until leek is soft. Add turnips, carrots, thyme, and rosemary; cook 2 to 3 minutes more, or until carrots begin to soften.
3.) Add wine, and cook 30 seconds to deglaze the pan. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper if desired.
4.) Remove thyme sprigs from Filling, and discard. Pour Filling into 2-or3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.
5.) Place casserole dish on baking pan. Bake for 30 minutes, or until filling bubbles and cheese is melted. Let stand for 5 minutes before serving.
6.) Frozen Cooking Instructions: Preheat oven to 375 degrees F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.
Per 1 cup serving: 129 cal.; 4 grams prot.; 3 grams total fat (1 gram sat. fat); 20 grams carbs.; 1 mg chol.; 176 mg sod.; 5 grams fiber; 5 grams sugar
Vegetarian Times: January 2010
Serves 6; Gluten Free; (Can be made Vegan)
Vegan: Omit the Parmesan cheese or use vegan Parmesan
Sweet Potato Topping
1 medium sweet potato, peeled and diced (1/4 lb)
1/4 cup fat-free milk or plain soy milk
1 Tbs. non hydrogenated margarine or butter
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Filling:
1 1/2 tsp. vegetable oil
1 medium onion, chopped (1 cup)
1 leek, white part thinly sliced (1 cup)
2 turnips,diced (1 cup)
1 carrot, diced (1 cup)
3 sprigs fresh thyme
1 sprig fresh rosemary, chopped (2 tsp.)
1/4 cup white wine or water
1 15-oz. can cannellini beans, rinsed and drained
1 cup low-sodium vegetable broth
3 Tbs. shredded Parmesan cheese (optional)
1.) To make the Sweet Potato Topping: Bring large pot of water to a boil. Add sweet potato, cover and boil 10 minutes or until tender. Drain, and return to pot. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired. Set aside.
2.) To make filling: Heat oil in a large skillet over medium heat. Add onion and leek, and saute 5 to 6 minutes, or until leek is soft. Add turnips, carrots, thyme, and rosemary; cook 2 to 3 minutes more, or until carrots begin to soften.
3.) Add wine, and cook 30 seconds to deglaze the pan. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper if desired.
4.) Remove thyme sprigs from Filling, and discard. Pour Filling into 2-or3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.
5.) Place casserole dish on baking pan. Bake for 30 minutes, or until filling bubbles and cheese is melted. Let stand for 5 minutes before serving.
6.) Frozen Cooking Instructions: Preheat oven to 375 degrees F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.
Per 1 cup serving: 129 cal.; 4 grams prot.; 3 grams total fat (1 gram sat. fat); 20 grams carbs.; 1 mg chol.; 176 mg sod.; 5 grams fiber; 5 grams sugar
Vegetarian Times: January 2010
Tuesday, December 15, 2009
SA Alternative Housing Corp, City of San Antonio and San Antonio River Authority begin construction of 1 mile of Westside Creeks revitalization
At a recent public meeting on the Westside Creeks planning project, someone asked former Mayor Garza why we should bother with imagining how Apache, Alazan, Martinez and San Pedro creek could be transformed before money had been authorized to do so. But the questioner didn't realize that vision must precede funding.
Lo and behold, funding has been found to start a small part of the project!
From Rod Radle, San Antonio Alternative Housing Corporation:
Lo and behold, funding has been found to start a small part of the project!
From Rod Radle, San Antonio Alternative Housing Corporation:
San Antonio, Texas December 16, 2009 — The San Antonio Alternative Housing Corporation (SAAHC) is sponsoring a ground breaking ceremony to announce the start of construction for the first linear park to be created on the Zarzamora and Apache Creeks. The mile long park will provide a picture of what future public development will hold in store for San Antonio residents on four major creeks located on the Westside and inner city.The start of the park will be at near the intersection of Matyear and Landa Street.
The linear park is being developed on a bank of constant level creek just north of Elmendorf Lake. The area has been for years a mass of overgrown vegetation, with lush plants, tress, numerous birds and animals. The park will open up this natural jewel for the first time for citizens to appreciate and utilize for their own physical and mental health. It is anticipated that the area will become active with school children and adults as its natural riches are discovered.
Eleven years ago, SAAHC, with participation of numerous public taxing entities, formed one of the first developer sponsored Tax Increment Reinvestment Zones (TIRZ) in San Antonio. The TIRZ was formed primarily in order to create sixty-five, affordable homes for families in the Rosedale Subdivision. This financing mechanism allowed lots to be developed and sold for 1/3 of their cost, thus allowing families to afford homeownership in one of San Antonio’s lowest economic neighborhoods. The TIRZ finance plan also envisioned the creation of a linear public park beginning at General McMullen and finishing at Commerce Street near Our Lady of the Lake University.
Needless to say, when the park was first thought of there was no major push for the development of the creeks on the city’s Westside. But the timing couldn’t have been better, with Roberto Rodriguez championing the cause with numerous citizens for strategies for creek development through the Westside Creeks Restoration Project. Committees are working on developing the Alazan, Apache, Martinez and San Pedro Creeks, working closely with the San Antonio River Authority, as well as the City of San Antonio and Bexar County. This linear park will provide a hands-on example of what will become a reality for public spaces on these creeks in the coming years.
The groundbreaking event will mark the start of construction on the park, which is being developed by SAAHC on land owned by the City of San Antonio (COSA). Once completed, the COSA will maintain the park, adding it as another linear park in its care. The park will be comprised of two paths, one concrete for bikes, skateboards and pedestrians, and a second cinder path for exercise. Lighting will be featured throughout the pathways. Benches, tables and exercise stations will also be strategically placed along the paths to take advantage of the views of the creek. The park is scheduled to be completed and opened to the public in spring of 2010. The $700,000 project will be fully funded through TIRZ proceeds, with interim financing provided by the San Antonio River Authority.
The San Antonio Alternative Housing Corporation (SAAHC) is a nonprofit organization established in 1993. The mission of SAAHC is to provide decent rental and ownership housing that is affordable to low- and moderate-income people in Texas; to provide housing education and ownership counseling through a community home ownership association; and to promote and create business development, job training, health and social services.
Meatless Monday Recipe-Artichoke-Potato Medley
Artichoke-Potato Medley
Serves 6; Gluten Free; 30 Minutes
For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress.
1 lb. small red potatoes, quartered
2 10-oz. boxes frozen artichoke hearts, thawed
1 1/2 Tbs. olive oil
1/2 cup pitted kalamata olives, chopped
3 cloves garlic, minced (4 tsp.)
3 Tbs. chopped parsley
2 Tbs. lemon juice
2 tsp. grated lemon zest
3/4 tsp. sweet or smoked paprika
3 hard-boiled eggs, chopped, optional
1. Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer 5 minutes, or until potatoes are just tender. Drain.
2. Return potatoes to saucepan; heat over high heat with artichokes and oil. Cook 5 minutes, or until vegetables start to brown, stirring occasionally. Add olives, garlic, parsley, lemon juice, lemon zest, and paprika. Season with salt and pepper, if desired. Cook 5 minutes more, or until fragrant and heated through. Serve garnished with chopped eggs, if using.
Per 1-cup serving: 171 cal.; 4 grams prot.; 7 g total fat; 1 grams sat. fat; 24 grams carb.; 0 mg. chol.; 231 mg. sod.; 7 grams fiber; 1 grams sugars
Found in Vegetarian Times-June/July 2009
Serves 6; Gluten Free; 30 Minutes
For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress.
1 lb. small red potatoes, quartered
2 10-oz. boxes frozen artichoke hearts, thawed
1 1/2 Tbs. olive oil
1/2 cup pitted kalamata olives, chopped
3 cloves garlic, minced (4 tsp.)
3 Tbs. chopped parsley
2 Tbs. lemon juice
2 tsp. grated lemon zest
3/4 tsp. sweet or smoked paprika
3 hard-boiled eggs, chopped, optional
1. Bring potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer 5 minutes, or until potatoes are just tender. Drain.
2. Return potatoes to saucepan; heat over high heat with artichokes and oil. Cook 5 minutes, or until vegetables start to brown, stirring occasionally. Add olives, garlic, parsley, lemon juice, lemon zest, and paprika. Season with salt and pepper, if desired. Cook 5 minutes more, or until fragrant and heated through. Serve garnished with chopped eggs, if using.
Per 1-cup serving: 171 cal.; 4 grams prot.; 7 g total fat; 1 grams sat. fat; 24 grams carb.; 0 mg. chol.; 231 mg. sod.; 7 grams fiber; 1 grams sugars
Found in Vegetarian Times-June/July 2009
Friday, December 11, 2009
Tumbleweed Tiny House workshops in Austin, January 16 and 17, 2010
Jay Shafer is bring his Tumbleweed Tiny House Company workshops to Austin, January 16 and 17, 2010 at the Airport Hampton Inn, 7712 E. Riverside, Austin 78744.
Of the various tiny home builders, Jay's Tumbleweed Homes are among the most handsome. The workshops are for serious inquirers. Together they cost $475, but you can bring a friend for free if you purchase your tickets by 12/31/2009.
These are not hands on workshops. Saturday's Tiny House Building Workshop will cover how to build a tiny house including special attention to how to deal with the condensation to which small spaces are prone.
Sunday, the Small Space Design Workshop will cover how to design a tiny home and include seven principles for good design.
Of the various tiny home builders, Jay's Tumbleweed Homes are among the most handsome. The workshops are for serious inquirers. Together they cost $475, but you can bring a friend for free if you purchase your tickets by 12/31/2009.
These are not hands on workshops. Saturday's Tiny House Building Workshop will cover how to build a tiny house including special attention to how to deal with the condensation to which small spaces are prone.
Sunday, the Small Space Design Workshop will cover how to design a tiny home and include seven principles for good design.
Thursday, December 10, 2009
Popular Mechanics: Why Texans see green gold in renewable resources
Why Texans See Green Gold in Renewable Resources
As America's petroleum heartland, Texas isn't known for being environmentally sensitive. But its oil-boom, energy savvy attitude could put the state in a surprising position—leading the charge to alternative energy in the U.S.
By Jennifer Bogo, Photographs by Jason Fullford, Published in the December 2009 issue.
As America's petroleum heartland, Texas isn't known for being environmentally sensitive. But its oil-boom, energy savvy attitude could put the state in a surprising position—leading the charge to alternative energy in the U.S.
By Jennifer Bogo, Photographs by Jason Fullford, Published in the December 2009 issue.
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