The phrase, “If you can’t stand the heat, get out of the kitchen” has been attributed to our 33rd U.S. President Harry S. Truman. Known as a plain-speaker, he also coined the phrase, “The buck stops here.” The kitchen phrase is usually taken to mean that if a task is too challenging to a person, they should step aside and leave the work to someone who can better meet the challenge.

In light of these past steamy summer days, the phrase could also be a suggestion for spending less time cooking in the kitchen. The recent purchase of an instant pot, an appliance that functions as a pressure cooker, rice cooker, steamer and slow cooker, gave me inspiration for this month’s food article. As opposed to the traditional stove and oven, our modern appliances cook faster, using less energy and emitting less heat when cooking.

Considering ways to feed a family while beating the heat in the kitchen, the issues of global warming and climate change came to mind. Because they consume so much of our daily newscasts, I decided to do a little research. With the intense storms, tornados and flooding, which has plagued our country this year, I wondered if these hot summer days could also be attributed to climate changes caused by global warming. That’s when my predetermined food article began evolving.

We know that the earth’s climate has changed throughout history with the advance and retreat of the earth’s ice ages. Scientific facts also demonstrate that the current warming trend of the earth is real, growing at unprecedented rates and is extremely likely due to human activity. Though there are numerous causes for the increase in our earth’s temperature, further reading showed me how each of us can take action to address the situation, and how some measures can start in the kitchen.

Alarming statistics tell us that the U.S. wastes more food than many other developed nations, and that one-third of the world’s food goes to waste. With the world population at 7.5 billion, a 2015 survey showed that 795 million people regularly still do not have enough to eat. By making and sticking to shopping lists, reusing leftovers and freezing what is not to be eaten at the time, food waste is decreased and is more available for the world’s growing population.

Greenhouse gases which are the byproduct of burning fossil fuels such as oil and coal, build up in our atmosphere, trapping the warm air inside. We can take measures in our own homes to limit the amount of emissions of these gasses. By shopping at local farmers’ markets, there is less oil consumption for food transportation. Less packaging is required to distribute the food when bought in bulk, resulting in less plastics being used and discarded in landfills. Buying foods in season from local farmers promotes better health and more flavorful produce. Energy can be conserved by letting food cool before placing in a refrigerator, using a dishwasher if available rather than washing by hand to conserve water and keeping the freezer full, using ice packs if necessary.

I also learned that a gas stove is more energy efficient than an electric one. Being motivated by the research, in addition to the need to find more room in my refrigerator for all the leftovers, I challenged myself to get creative and use the leftovers in a soup on my gas stove. Fortunately the day was rainy and overcast, not too hot in the kitchen, and the soup was surprisingly tasty.

Since I was using whatever leftovers were on hand, I have no accurate measurements. You can use the following recipe as a guide, while using your own leftovers and creativity.

RAINY DAY LEFTOVERS SOUP

Approximately one pound of whatever meat is on hand

1/2 onion, chopped

2 cloves garlic, chopped

1 Tablespoon vegetable oil

4 cups of beef or chicken broth

1 cup peeled, cubed potatoes, or leftover pasta

1 8-ounce can tomato sauce

1 14.5-ounce can petit diced tomatoes, undrained

1 16-ounce bag frozen mixed vegetables, or whatever vegetables found in your fridge

In large pot, cook meat if necessary. Brown meat if uncooked and saute onions and garlic in oil. Combine broth, potatoes or pasta, tomato sauce and diced tomatoes, mixed vegetables or leftover vegetables. Bring soup to a boil, then cover and cook on medium or simmer till all vegetables are cooked. To stretch soup, use more broth, or water with beef, chicken or vegetable bouillon cubes. Season according to taste. Be mindful that leftovers usually are already seasoned.

CATHERINE WATTIGNY embraces the “joire de vivre” as a wife, mother and grandmother, inspired by her prior nursing experience with a new focus on good mental health for all.