Food Revolution Day!
Today is FOOD REVOLUTION DAY! (This is a campaign of the Jamie Oliver Foundations.) It is a day where professional and amateur chefs alike, and even people who can't cook (but like to eat!), come together and stand for good food! As a self-proclaimed food floozy, I grew up eating everything under the sun. I was introduced to fast food early on, and therefore developed an emotional bond with french fries. When I was stressed, fries comforted me. When I was sad, fries comforted me.... Well, you get the point. If you read my previous post, where I mentioned the film "Fat, Sick and Nearly Dead," you'll know that I have changed my ways. Albeit, I've noticed the biggest contributor [to the change] is age. Maybe I'm just wiser?! Fortunately for me, I have a husband who loves to cook [and eat] as much as I do. In the beginning, we made the easy stuff : tacos, soy sauce chicken and white rice, spaghetti with meat sauce.... And, they all tasted wonderful! So, we ate a lot of it. But, none of it was organic, non-gmo, nor [probably] even locally sourced. We've changed our ways since then, and buy organic & locally produced as often as possible. Sometimes, we ride our bikes! I have to admit we don't do that often enough, because it's hard to carry a week or two worth of produce on our backs. So, how can you partake in today's celebration? Well, if you like to cook, have a friend over and teach them some basics. If you don't know how to cook, call up a friend and learn together, or pick up a cook book. You can even start with something as simple as a sandwich. First off, it's definitely healthier than a burger (if you don't slather it with mayonnaise). Second, it's quick, easy, and you don't have the risk of burning anything. Unless you decide to toast it. Which, in most cases, makes a sandwich go from great to amazing!
So, let's give it a try. Here are some simple recipes that I thought looked delicious:
Roasted Garlic Parmigiano Broccoli(Food & Wine Recipe)
1 stick unsalted butter, softened
2 large garlic cloves, very thinly sliced
3/4 cup freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper
4 pounds broccoli, cut into long spears and stems peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Preheat the oven to 425°. Position a rack in the upper and lower thirds of the oven. In a food processor, pulse the butter with the garlic and cheese until smooth. Scrape the butter into a small bowl and season lightly with salt and pepper.
In a large bowl, toss the broccoli spears with the olive oil and season them with salt and pepper. Spread the broccoli spears on 2 large rimmed baking sheets and roast for 10 to 15 minutes, stirring once and shifting the pans halfway through, until the broccoli is crisp-tender and browned on the bottom.
Preheat the broiler. Return the broccoli spears to the bowl and toss with the garlic-cheese butter. Transfer the broccoli to the baking sheets, scraping all of the butter in the bowl onto the spears. Broil one pan at a time 6 inches from the heat for 2 to 3 minutes, until the butter is golden in spots. Transfer the roasted broccoli to a platter and serve.
Thai Chicken Wrap with Spicy Peanut Sauce (Rachael Ray Recipe)
3 (6-ounce) chicken breasts
1 tablespoon tamari
1 tablespoon vegetable oil
1 tablespoon grill seasoning
Salad:1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle2 cups fresh bean sprouts1 cup shredded carrots, available in pouches in produce department3 scallions, sliced on an angle12 leaves basil, chopped or torn3 tablespoons chopped mint leaves (4 sprigs)1 tablespoon sesame seeds2 teaspoons sugar2 tablespoons rice wine vinegar or white vinegarSalt
Spicy peanut sauce:
1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated
2 tablespoons tamari
1 tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil
4 (12-inch) flour tortilla wraps
Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.
If you make something today, or even over the weekend, then give yourself a pat on the back! I'd love to hear about it too! So, feel free to send photos Tonight, we'll be having some friends over. We'll be making pesto quinoa with snap peas + mushrooms, and chia seed noodles with butternut squash. Plus, something yummy for dessert! I will make sure to post the photos! Happy + healthy eating!
Have a wonderful weekend!