Showing posts with label Jamie Oliver. Show all posts
Showing posts with label Jamie Oliver. Show all posts
Pea and Mint Soup p.132 of Jamie's Food Revolution
Two of each: carrots, onions, celery, and garlic cloves, chopped and cooked lightly in olive oil. Brought organic vegetable broth to a boil. Mixed together and added frozen peas and mint leaves, allowing to cook for 15 minutes. Puréed with a hand mixer. Really nice, healthy, easy to make, and refreshing soup. Tastes better as recommended with toasted foccacia!
Jamie Oliver's Best Pasta Salad
So yesterday was the second backyard BBQ that I attended this season and I was assigned to bring a salad. I'm not one to prepare and try things ahead of time, so, needing to be able to count on my contribution tasting fantastic I googled "Jamie Oliver best pasta salad". I boiled small shell pasta with 3 cloves of garlic as directed and combined the cooled pasta with fresh ingredients: tomatoes, chives, basil, olives, & cucumber. Each ingredient was cut to roughly half the size of the pasta (that was the hard part). The boiled garlic was removed from it's skin and combined with white wine vinegar, olive oil, and salt & pepper for the dressing. It was a hit!
... Joan made me do it.
Fruit Cobbler p.270 of Happy Days with the Naked Chef
After a quick assessment of fridge contents, I realized that dinner was destined to be light, and we needed 'something additional'. Dessert! :-)
So, I decided to try Jamie Oliver's Fruit Cobbler recipe. My husband took to the chopping board and I tossed him various available fruits, using the recipe as a guideline. Apples, pear, kiwi, strawberries, grated half an apple. I poured balsamic vinegar & sugar into a warming pan. Then my husband tossed 'his work' in and added a container of blueberries. While that simmered I quickly threw the butter, self-rising flour (this stuff is great), sugar, salt, and cream into a bowl and mixed with my hands. We poured the fruit mixture (ready when berries burst) into a pretty glass baking dish and tossed on the crumble. Baked 30 minutes. So easy! So good! Leftovers made for a delicious treat in lunches the next day :-) (I took a picture and will publish an image later)
So, I decided to try Jamie Oliver's Fruit Cobbler recipe. My husband took to the chopping board and I tossed him various available fruits, using the recipe as a guideline. Apples, pear, kiwi, strawberries, grated half an apple. I poured balsamic vinegar & sugar into a warming pan. Then my husband tossed 'his work' in and added a container of blueberries. While that simmered I quickly threw the butter, self-rising flour (this stuff is great), sugar, salt, and cream into a bowl and mixed with my hands. We poured the fruit mixture (ready when berries burst) into a pretty glass baking dish and tossed on the crumble. Baked 30 minutes. So easy! So good! Leftovers made for a delicious treat in lunches the next day :-) (I took a picture and will publish an image later)
... Joan made me do it.
Best Roasted Potatoes p.212 of Happy Days with the Naked Chef
This is so easy and tastes so so good. Perfect roasted potatoes every time!
The trick is to boil the potatoes first. The recipe calls for small potatoes but I have instead cut down full-size potatoes after boiling too. Once the potatoes are soft (and cut down to size if needed) I toss them into a baking pan, pour some oil, add coarse sea salt, lots of rosemary leaves, and then mix it up. I toss the pan in the oven with whatever I'm already cooking in there <30 minutes before I expect it to be done. Of course this timing is pretty flexible (20 minutes is also fine).
The trick is to boil the potatoes first. The recipe calls for small potatoes but I have instead cut down full-size potatoes after boiling too. Once the potatoes are soft (and cut down to size if needed) I toss them into a baking pan, pour some oil, add coarse sea salt, lots of rosemary leaves, and then mix it up. I toss the pan in the oven with whatever I'm already cooking in there <30 minutes before I expect it to be done. Of course this timing is pretty flexible (20 minutes is also fine).
... Joan made me do it.
Modified Chicken in Milk Recipe p.183 of Happy Days with the Naked Chef
I've made this roast chicken recipe before, true to the directions, and it smells and tastes awesome. This evening instead of using a whole chicken I took a club pack of 5 chicken breasts and fried them together in the frying pan with butter, oil, salt & pepper. Meanwhile I tossed into a ceramic stove-to-table baking pot: the milk, 10 unpealed garlic cloves, sage, cinnamon stick, and zested the lemons; adding the zest to the pot. The oven at this time reached temperature and the chicken was golden, so i tossed them into the pot, covered, and baked for 1 hour; basting when I thought of it (once). While the chicken cooked I prepared spinach. This recipe tastes so well with roasted potatoes too. Quick, easy, successful when modified :-)
Tomorrow I'll pack the chicken breast with rice for lunches.
Tomorrow I'll pack the chicken breast with rice for lunches.
... Joan made me do it.
Chilli con Carne p.31 of Happy Days with the Naked Chef
This recipe has become a Winter staple for me and my husband. I usually make it on Sundays for a late lunch but it tastes so much better Monday as a packed lunch :-) (I know it makes my husband happy and feel cared for to have a hearty hot lunch made by me for him to enjoy while at work; which is important.)
Jamie recommends serving it with crusty bread, tossed salad and guacamole. When available I mash up some avocado to serve along-side; since Guacamole is not only tasty but an excellent choice for adding an enriched vitamin source for the body and skin.
The recipe itself is super easy and quick to prepare. I would describe it as a tomatoe-based chilli; which I prefer to chillies of the "beany-meaty sludge" category. I heat my high-sided frying pan on low heat, while chopping the 2 onions and garlic. Add the oil, heat. Turn the oven on to pre-heat at 300F . Toss into the pan the onions & garlic; add the cumin and chilli powder. And once I add the beef to the pan; it's just a matter of browning it up; adding the other ingredients as directed. Tossing it in the oven covered for 1 hour. Pulling it out to add the drained and rinsed beans. Cooking for 30 minutes longer and it's done. Super-easy, nutritious comfort food. One of the key ingredients that melds the flavours together is the hand-pasted sun-dried tomatoes in oil; I would try adding this to an already loved chilli recipe that you may have.
Jamie recommends serving it with crusty bread, tossed salad and guacamole. When available I mash up some avocado to serve along-side; since Guacamole is not only tasty but an excellent choice for adding an enriched vitamin source for the body and skin.
The recipe itself is super easy and quick to prepare. I would describe it as a tomatoe-based chilli; which I prefer to chillies of the "beany-meaty sludge" category. I heat my high-sided frying pan on low heat, while chopping the 2 onions and garlic. Add the oil, heat. Turn the oven on to pre-heat at 300F . Toss into the pan the onions & garlic; add the cumin and chilli powder. And once I add the beef to the pan; it's just a matter of browning it up; adding the other ingredients as directed. Tossing it in the oven covered for 1 hour. Pulling it out to add the drained and rinsed beans. Cooking for 30 minutes longer and it's done. Super-easy, nutritious comfort food. One of the key ingredients that melds the flavours together is the hand-pasted sun-dried tomatoes in oil; I would try adding this to an already loved chilli recipe that you may have.
... Joan made me do it.
Eating Fabulous
I think it's important to eat well. For health. For pleasure. For shared experiences. Preparing a lovely meal and sharing it with those we love and care for is really a lovely thing.
I want to be fabulous at cooking dinners.
To start somewhere: I really like Jamie Oliver's cooking style. The Naked Chef. Naked Cooking. So, after a few random "google searches for blah blah recipes by Jamie Oliver" over the last 5 years, I decided to buy Jamie Oliver's "Happy Days". ... specific dinner blogs to follow :-)
I want to be fabulous at cooking dinners.
To start somewhere: I really like Jamie Oliver's cooking style. The Naked Chef. Naked Cooking. So, after a few random "google searches for blah blah recipes by Jamie Oliver" over the last 5 years, I decided to buy Jamie Oliver's "Happy Days". ... specific dinner blogs to follow :-)
... Joan made me do it.
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