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
The thing about our kids is . . . they’re not us. While we try to teach them to act the way we think they should, they’re spending their days trying to prove to us that they’re their own person. Eventually I guess they completely rebel. That’s called the teen years. They scare me.
At least I can have a little sway over what they eat, for now. Hopefully after their rebellious teen years they will have learned a few good eating habits. Of course, if they don’t like it they won’t eat it, so I try to make the healthy stuff taste good enough even for the most picky. Does it always work? No. But in the case of this Quick Salmon Tikka, it did. And not only is this recipe delicious, but it’s really very easy. You slice some salmon fillets thin, slather them with a curry paste, and saute. Then you make a sauce with yogurt and cucumber, and serve it all over flatbread.
I found this terrific recipe in a terrific cookbook, Jamie’s Food Revolution by Jamie Oliver. Jamie has taken it upon himself to try to change the way people eat. Not just kids in schools, either, but adults and families as well. In this cookbook, he challenges the person who owns it to learn a recipe from each chapter and then”pass it on” by teaching someone else how to make some of them. The book has recipes tailored to be simple and quick, but with tons of flavor and variety so everyone can make their meals healthier.
You can find this recipe on jamieoliver.com.
Ahhh, it’s March. I don’t think I’ve ever seen a time when people were more sick of winter. Did you ever think there could be too much snow? And the disastrous things going on with the Earth – I know we are all praying that they will come to an end soon.
In my area we have had a cold, wet winter, and though not nearly as bad as other areas, it’s all relative to what you’re used to, I think. Even though March is always a tease – one warm day followed by a week of cold ones – at least there is a light at the end of the tunnel, the tunnel named winter.
So today I bring you some sunshine in the form of bright, lemony, and garlic-y Baked Shrimp Scampi. This dish comes from Ina Garten’s Barefoot Contessa Back to Basics, her most recent cookbook. In a fun twist on traditional scampi, the shrimp is briefly marinated and then covered in a butter, herb, and breadcrumb mixture and baked. What you find after baking is a wonderful dish of shrimp scampi with a delicate, crispy topping. Very different and very delicious.
From the Barefoot Bloggers February selections, this recipe can be found here.
Ok, there has got to be a better way to have your mouth numbed at the dentist. I mean, couldn’t someone invent some kind of trans-gum patch that they could put on while they’re working, and then just take it off at the end and voila, you’re no longer dribbling water down your shirt trying to drink some water? And it would be much less painful, and that’s the most important thing, right?
Well, maybe being able to eat is important too. Especially something as good as this Tuna Artichoke Melt. A tasty twist on the more familiar tuna melt, this recipe adds artichoke hearts to the tuna and is dressed with a mayonnaise-free vinaigrette. It’s extra good topped with avocado, tomato, and Swiss cheese, and if you’re feeling ambitious you can make your own English Muffins to hold it all. Yum.
I’m hoping the numbness will be gone by the time I finish making lunch.
Tuna Artichoke Melt
- 1 cup jarred artichoke hearts, drained and chopped
- 1/4 cup scallions, chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 12 oz canned tuna, drained and flaked
- 4 English muffins, split
- 4 slices Swiss cheese
- avocado, tomato slices (optional)
- Preheat broiler.
- Combine first 7 ingredients in a bowl.
- Place muffin halves on a baking sheet and divide the tuna mixture evenly over them. Top each with avocado and tomato if desired, and half of a cheese slice.
- Broil until cheese is golden and melted, about 5 minutes.
Printer Friendly Recipe
HELP!! I’m drowning in parent-of-school-age-children-end-of-the-year–hectic-ness! Field trips, dance recitals, baseball games, school carnivals….STOP! I need to come up for air!
I’m always so glad to see the end of the school year, not just because I’ll no longer have to get up at the crack of dawn to rouse children that are dead to the world, but also because after the stressful month of May I just need to decompress.
My husband’s favorite food is cereal. He could eat it for every meal and snack, with a little chocolate thrown in for good measure, and never get tired of it. Doesn’t allow me much room for creativity, does it?
Thankfully, he is willing to change it up at dinnertime and eat what I cook. Lucky for him, he can now get his vitamins from something other than the powdered ones sprayed on his Cinnamon Toast Crunch.
His second favorite food is shrimp, which was his only request for our wedding reception (after being told we couldn’t have a cereal bar). He loves them in any form (except jumbo) and any flavor, but loves them the most with a big helping of creamy grits.
In the town where we lived previously, I used to get my fish from a man who would travel on Thursday from Greensboro to Topsail Island and pick up loads of fish and shrimp and bring them back to sell on Friday and Saturday. I discovered him one day set up across from the Farmer’s Market and bought some shrimp that turned out to be the best shrimp I had ever eaten. After that I was hooked (pun intended).
I started getting all my seafood from “the fish man”, as my children called him, and would pick it up on Fridays after school (which caused no small amount of moaning and groaning in the back seat). It was all fresh, never frozen, and top quality. I found out that I could cook fish at home that tasted better than even what I ate at most restaurants. Spoiled is what I would call it.