It’s FOOD REVOLUTION FRIDAY, and if you aren’t on board with Jamie Oliver’s campaign to change the way Americans eat, you can read all about it here. Sign the petition. Help our children have a healthy future.
This bright and fresh Thai Green Curry recipe is from Jamie’s Food Revolution cookbook (that has a ton of super-delicious recipes like this one). It’s full of spring vegetables like asparagus and snow peas, and is covered with a flavorful homemade green curry sauce. It can be made with shrimp or chicken, or even tofu. Once again, brilliant.
Thai Green Curry
adapted from Jamie’s Food Revolution Cookbook by Jamie Oliver
- 2 stalks lemongrass, outer leaves discarded, crushed
- 4 scallions, trimmed
- 3 fresh green chiles, halved and seeded
- 4 cloves garlic, coarsely chopped
- 1 (2-inch) piece fresh ginger, peeled and coarsely chopped
- 1 large bunch fresh cilantro, some leaves reserved for garnish
- 1 teaspoon coriander seeds, crushed
- 8 fresh or dried kaffir lime leaves (optional)
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon peanut oil or vegetable oil
- 1 tablespoon sesame oil
- 1 pound large shrimp, peeled and deveined, or 2 chicken boneless, skinless fillets sliced into strips
- 1/2 cup snow peas
- 1 (14-ounce) can coconut milk
- 1 large bunch asparagus, julienned
- 1 lime
- Chopped red chile, for garnish (optional)
- Cooked basmati rice, for serving
- Using the heel of your hand, crush lemongrass and add to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves. Process until finely chopped. With the processor running, add soy and fish sauce. Continue processing until a smooth paste is formed.
- Heat a large skillet or wok over high heat and add peanut/vegetable and sesame oil; swirl to coat. Add shrimp or chicken and stir and cook until no longer pink; add curry paste, snow peas, and asparagus and cook, stirring constantly, for about 3 minutes. Add the coconut milk and stir to combine. Cook until heated through, about more minutes. Squeeze lime over curry and garnish with cilantro leaves and red chile; serve with rice.
PRINTER FRIENDLY RECIPE
Meatloaf. It’s what’s for dinner. Or so I told my family. They weren’t thrilled at the idea, the husband having flashbacks of dry, tasteless meatloaf, and the children having flashes of television shows where meatloaf is the enemy of child-kind.
But the rule is ‘you have to taste it’ at my house, so they did. And guess what, Mikey? They liked it. This Ina Garten recipe for Individual Meat Loaves for this week’s Barefoot Bloggers turned out to be surprisingly delicious.
Here’s what I think made the difference: First, you begin with sauteed onions, cooked until soft so they melt into the meat instead of staying crunchy. Secondly, chicken broth is mixed in along with the other ingredients which keeps it from being too dry, like meatloaf sometimes tends to be.
Want to hear your husband say “this is the best meatloaf I’ve ever had”? Click here to get the recipe a give it a go.
Who still has their Christmas tree up? (Raises hand.) The ornaments are off of ours, but it still sits in the den, crispy and deep-fried from the dry heat. Looking more like something from The Nightmare Before Christmas. Scary.
This weekend included both cinnamon rolls and biscuits and gravy, so I must do a little cleansing of the arteries this week. If you happened to indulge over the weekend, let me suggest a dish that is packed with flavor and will not leave you feeling guilty.
Once while in college, my boyfriend and I and another couple had gotten together to grill some steaks for dinner. After my friend and I chatted and had a drink or two, the guys brought the finished steaks inside. As I was cutting into mine, I spotted something green on the steak. “What is this…grass?”, I asked. After a lot of man-laughing, they told me they had dropped one of the steaks on the ground. “Why’d you give it to me?”, I said. Of course, the gentlemanly thing would have been for one of them to eat it. But what did they do? They just wiped it off and put it back on the grill and let whoever get that one. I took my boyfriend’s steak and gave him the grassy one.
Today I received an email from my best friend/college roommate saying she joined Facebook and that I should “get my butt on there, girl!” Apparently, she has recently joined and reunited with all our sorority sisters, her high school graduating class, her first boyfriend in kindergarten – well, maybe not him (yet).
I have other friends who are on it, too, but I just can’t bring myself to put it all out there like that. I know, I know, you can choose who can see your page, and refuse to be “friends”, but this is a Southern girl you’re talking to and we don’t like to hurt anyone’s feelings, you know?
Last summer I came across a reference online to a cookbook called Screen Doors and Sweet Tea by Martha Hall Foose, and well, the title had me at ‘screen doors’. I promptly went to Amazon and ordered it, and it turned out to be even better than I imagined.
This book is full of traditional and contemporary Southern recipes from the author’s native Mississippi and I am slowly making my way through each one. Since I love to read and to cook, I really enjoy cookbooks like this one that have stories and history along with the recipes. Continue reading