Food Revolution Day, May 16, 2014

Jamie Oliver has relaunched his food revolution website, in celebration of Friday, May 16ths Food Revolution Day located at the link below:

Food Revolution Day

Jamie Oliver also wants people to tweet their Food Revolution plans using hashtag #FRD2014 so if you’re planning a Food Revolution event, or just making a nice fresh dinner at home on Friday, May 16th, tweet your pictures of your family and friends cooking and Jamie Oliver might even comment on them!

In any case, Food Revolution Day – Friday, May 16th, 2014 is a great excuse to revisit your dedication to fresh, real foods, as well as home cooking with friends and family.

Since May in America is usually accompanied by nice warm weather, we are planning a cookout with tritip, some bacon wrapped asparagus (bacon makes everything better) and some corn on the cob with jalapeno butter. Maybe we will have the whole family help out in baking an apple pie. Doesn’t get much more stereo-typically American than that!

Monkey Meat – aka Marinated Spicy Tri-tip
My better half calls this recipe Monkey Meat..not really sure why. Might be a childhood thing…
Cut tri-tip into 1.5 inch or 4cm strips – across the grain

Place in 1 gallon zip top bag along with:
1 Cup soy sauce
1/4 Cup red pepper flakes

Marinate in refrigerator overnight or at least 4 hours.

Grill over charcoal or wood fire for 8-10 min, or to desired doneness. I like to grill mine over indirect heat so it takes a bit longer than if you throw it right on the fire.

Serve with grilled corn, bacon wrapped asparagus or your favorite grilled side d

More recipes coming soon!

Let a great Food Revolution Day happen!

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Juicing for fun and health

I recently watched Fat, Sick, and Nearly Dead, and while the message of the movie resonated with me, the research I did on their website and juicing as they do it made me a bit skeptical that the whole thing was an advertisement rather than a documentary.

Having said that, since juicing did seem to work for at least a couple people, and I do believe that Michael Pollan might be on to something with micronutrients – In Defense of Food: An Eater’s Manifesto
– I thought I’d give juicing a try and see how it affected me, see how easy it was, and how it makes me feel.

So, I ordered a Hamilton Beach juicer from Amazon – Hamilton Beach Big Mouth Juice Extractor
and have been juicing for 3 days now. It’s been pretty easy to clean and comes with a brush that helps a lot. It also uses a lot of power, but I only turn it on for 1-3 seconds at a time. The Breville models are what the movie/sales recommends, but they were much more expensive and this model had similar or better reviews for an entry level model.

I do feel a bit sluggish as I really haven’t had any solid food at all. On the other hand, I pretty much needed to do something drastic and I’ve lost about 8 pounds in three days. I don’t think it’s water weight, as that’s also pretty much what is in juice.

Since it’s all fresh and natural, I think it fits in well with the Food Revolution and here’s a recipe I made this morning:

Orange Zinger

1 green apple
2 navel oranges
1 lime

Peel oranges and juice
cut up apple so it fits, and juice
Peeling limes is a pain, so I just cut it and squeezed it into my drink

Mix and enjoy!
It’s got a bit of zing to it!
Makes about a pint!

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Fresh Homemade Avocado Guacamole

Is there any other kind of Guacamole other than Avocado Guacamole?

In any case, here’s my recipe:

My Guacamole recipe is this:
3-4 Haas Avocados – don’t bother making guacamole unless it’s with a Haas
1/2 C chopped white onion
1/4 C chopped cilantro
2 cloves of garlic put through a garlic press
2 tsp ground cumin
Juice of 1 lemon or lime
1/2 tsp regular salt
1/2 tsp ground black pepper
Optional
1/2 tsp ground cayenne pepper – if you like things hot

I halve the avocado lengthwise, then put a knife across the pit and twist to remove the pit.
Then score the avocado with the knife horizontally and vertically.
Remove the avocado meat with a spoon and put into a bowl.
Add the rest of the ingredients
I like to use a butter knife or cheapo steak knife to chop the avocado in the bowl which mixes it all together but leaves small chunks of avocado that I feel makes it a bit more homemade and rustic looking.

One great thing about making guacamole (or any other recipe at home) is that you can add or subtract any ingredient you want to the recipe. Some people make their guacamole with tomatoes, but I don’t…

Enjoy!

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Mexican Chili Verde Pozole

I made Mexican Pozole with a chili verde kick to it. We all loved it. Recipe is from here:
Saveur Mexican Pozole

I used leftover pork cushion that I cooked in a pressure cooker for 45 min from a couple days ago.

IMHO, the pressure cooker is a fantastic tool that is under utilized in most American kitchens.

I love mine!

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Food Revolution Day is May 19th!

Spread the word – the Food Revolution is in full swing with events all over the world on May 19th!

Food Revolution Day is May 19th!

From Jamie Oliver’s Food Revolution website:

“Food Revolution Day on 19 May is a chance for people who love food to come together to share information, talents and resources; to pass on their knowledge and highlight the world’s food issues. All around the globe, people will work together to make a difference. Food Revolution Day is about connecting with your community through events at schools, restaurants, local businesses, dinner parties and farmers’ markets. We want to inspire change in people’s food habits and to promote the mission for better food and education for everyone.”

Food Revolution Day is May 19th!

Start your own Food Revolution today!





See the youtube video from Jamie Oliver!




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Fresh Pico de Gallo

Cinco de Mayo is almost here, so I thought I’d post some of my favorite fresh Mexican food recipes.

Today we have Pico de Gallo!

Pico de Gallo

Ingredients
3C diced tomatoes – Roma, heirloom, whatever you have
1/2C minced white onion
1/2C minced red onion
1/2C chopped cilantro
Juice of 1 Lime
1 minced jalapeno – with seeds and ribs if you like it hotter – even more jalapenos if you like it really hot
Salt and pepper to taste – but don’t leave them out – tomatoes need salt and don’t forget the fresh ground pepper
Optional – for an interesting twist – dice 2-3 tomatillos and add them – they lend a lemony tartness that is great!

Mix together and put in refrigerator for an hour or longer.

Use as a side dish, or in place of salsa.

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Pot Roast Made Super Easy

All, I’ve never been really successful at making pot roast, so I looked up recipes on the Interwebs and decided that it really couldn’t be that hard.

So, I found some and modified a bunch to make my own recipe

First of all, unless you have a method down already, roast any vegetables separately.  There are too many variations in ovens, baking pans, roasting heats, and veggie size to make it worth while to try and add a pot roast to that mix and hope for anything good to turn out – unless you already have your groove on.

So here it is:
1 Pot Roast – 3-4 lbs
2-3 TBSP peanut oil
1 medium white onion, chopped
1/2 packet liptons dried onion soup mix
1-2 regular sized cans of cream of mushroom soup (low salt if possible)
1/2 lb or so of mushrooms, chopped or sliced – fresh, not canned – unless you are lazy or in a real hurry
1/2 Cup Red Wine – I used Barbera, but any big red Cab would do well too
1/2 head of garlic – peeled

.5 Preheat oven to 350 degrees F
1. Add oil to 5 qt or so Dutch Oven – burner on high, Brown meat on all sides. I did about 5 min per side
2. Add chopped onion and mushrooms – cook and stir for 3-5 minutes on high. Add 1/4 C water if things are sticking to the pot
3. Depending on your love of mushrooms, add 1 can of cream of mushroom soup. Add two cans if you love gravy and mushrooms
4. Add wine, pour a glass for yourself to make sure it’s good wine
5. Add 1/2 packet of Liptons dried onion soup mix – stir in well – use less if you don’t like salt, or if you didn’t use a low salt version of the cream of mushroom soup.
6. Put peeled garlic cloves in – use more if you like garlic, less if you don’t
7. Put in oven for 3.5 hours – check at hourly to make sure that there is plenty of liquid/gravy. Fresh mushrooms tend to have a lot of water, so you should be fine if you added them. If not, add 1/4 – 1/2C water or broth.
8. After the second hour of cooking, consider starting your roasted vegetables or potatoes. I just throw 4-5 potatoes in foil into the oven with the pot roast – after about 1-1.5 hours potatoes are done.
9. Break up with fork and serve! Put a little sour cream on top and veggies on the side

Delicious!

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Jamie and the Food Revolution Team need your help

Forwarded email I received from Jamie Oliver – I direct linked to the petition – they seem to be using tracking software so I don’t want to mess up their stats too much…

Jamie and the Food Revolution Team need your help.

WHAT’S HAPPENING?
On 19 – 20 Sept 2011, policy leaders from around the world will come together in New York for the United Nations High-Level Summit on Non-Communicable Diseases (NCDs) – which encompass smoking, alcohol & diet-related illnesses.

• Jamie’s plea
Watch Jamie’s video message asking for people all across the world to join the Food Revolution & help countries & global leaders work together to reduce mortalities from NCDs & obesity related diseases.

• UN Webcasts
Find out how the UN Gen-Sec responded to Jamie’s question ‘Over 35 million people die of non communicable diseases every year, how can we reduce this?’ and what was discussed in yesterday’s press conference on NCDs

WHAT CAN YOU DO?
Make a stand against obesity & NCDs. Email your UN representative in NY to urge them & your head of state to attend this UN Summit.  Sign the Petition here!

Millions of people die across the globe each year from NCDs which could be prevented, it is so important that we act now.

Thank you,
The Food Revolution Team

Some stats:
•1.7 billion people are obese or overweight globally including 200 million children
•2.8 million people die every year as a result of being overweight or obese

 

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Mexican Style Carnitas that Jamie Oliver Would Approve Of!!!

All, here is my uber recipe for Mexican Style Carnitas, that I think even Jamie Oliver would love.

My version of Food Revolution Carnitas:

1 2-2.5lb pork butt or shoulder – cut into 1-2 inch cubes
1 16 oz Pepsi – the real thing – no diet or cherry or crap like that
1-2 C Peanut Oil or your favorite frying oil
2-4 tsp Cumin
1 small onion, chopped – I prefer white onion for this dish
1 bunch Cilantro, chopped
10-20 corn tortillas – the more spanish words on the label, the better
1-2 tomatoes, chopped
1 package or 2 cups of Mexican cheese – I prefer Oaxaca style or Queso Fresco.  Jack cheese is also pretty good, but sometimes has a hard time melting
Guacamole
Sour Cream or Crema
Hot sauce or salsa

Process:
Heat the oil in Dutch Oven or large frying pan and fry pork cubes in it for 10-20 minutes. You want the sides to be a bit crispy. Stir, but not often, maybe 3 times total – if you smell burning, then stir

After about 10 min I add the chopped onion and 2 tsp or so of Cumin.

After the meat is charred/crisped, drain as much oil as you can.
Add Pepsi and cook for 30-60 minutes – usually my son can’t wait, so he only waits 30 min

Once the meat is easily forked apart, then you know it’s done.

The meat is the hard part, so now you can add it to whatever dish you want.

For the recipe here, I made Carnitas Quesadillas:

Pour some more oil into your frying pan

Place one tortilla down in the oil to start frying, top with cheese, and a healthy portion of your Carnitas meat.

Then place another tortilla on top, and flip when the bottom tortilla is as crisp as you like.

I let them cool for 5 min or so, then quarter with a pizza cutter.

Top with cilantro, tomatoes, sour cream,  guacamole, and hot sauce, and you’ve got your self the best darn Carnitas Quesadilla you could ever want.

But, of course, feel free to put the meat into tacos, soft tacos, burritos, tostadas, enchiladas, or any other Mexican style dish that you like, or think Jamie Oliver would like!

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Summertime Farmers Market Caprese Salad – Tomato, Basil, and Mozzarella Cheese

Summertime is tomato time, and tomato time means Caprese Salad time! We are fortunate to live in an area with many farmers markets. In fact, I think there is one in every nearby city at least one day a week, if not two.

Nothing says summertime to me better than fresh tomatoes, basil, olive oil, and cheese. This is good, because that’s almost every ingredient in a Caprese Salad.

So this Saturday, we went to the farmers market and picked up a couple heirloom tomatoes, one yellow and one purple reddish color. A quick stop at Trader Joes for some reasonably priced Mozzarella Cheese, and a stop in the backyard herb garden for some fresh and homegrown basil. I think that Jamie Oliver and the Food Revolution would approve of this dish.

Fresh Tomato Caprese Salad

Summertime Tomato, Basil, and Mozzarella Caprese Salad

Caprese Salad

Serves 2-4 :
2 summertime ripe farmers market heirloom tomatoes – or your own garden tomatoes would be an acceptable substitute
5-10 of the largest basil leaves you can find – Trader Joes is great for this too
4-8 oz of the best Mozzarella you can find
splash of Extra Virgin Olive Oil
Salt and Pepper to taste
Bonus points: Balsamic Vinegar
Optional additions:
Marinated and pitted Kalamata olives – usually comes in a jar – use as garnish and for color and zing

Minced fresh Oregano – sprinkle a bit over each slice

Method:
Slice tomatoes as thin or thick as you like. 1/8 to 1/4 inch is usually fine – I give mine a quick grind of sea salt while layering them in a ring – tomatoes and salt just go together so well

Slice fresh Mozzarella into the same thickness you sliced your tomatoes

You can either alternate the tomato, basil, and cheese slices in a straight line, or a ring around a plate works well too
You can also give a quick grind of pepper or two over your dish for a bit of extra zing!

If you want bonus points, now would be the time to drizzle your balsamic vinegar too, or instead of the olive oil – see what you like best!

Drizzle a bit of extra virgin olive oil on your ring or line of summertime tomato goodness and then you’re done

Serve now, or refrigerate if you are having a picnic or need to take this dish somewhere

If it takes you 30 min to make, then you’ve been drinking or you’re not sure which end of the knife to hold :O

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