Join in the FOOD REVOLUTION TODAY!

It’s a big day for all of us who believe in bringing back real food and real cooking.  Especially Jamie Oliver, who believes so strongly that he has used his star status and success to organize a day that is being celebrated not just in Britain but all over the world for the second year in a row.

“Jamie Oliver and the Food Revolution Day team want to change the way people eat by giving them the skills and knowledge to cook again, as well as motivating people to stand up for their right to better food. Food Revolution Day aims to educate and inspire people everywhere to cook and enjoy better food and empower them to demand better food standards and improved food education from governments, schools and food manufacturers.”  foodrevolutionday.com

Visit the Food Revolution Day website to find out whats going on today and tune in to Jamie’s Food Tube Channel on YouTube to watch the festivities live.  Cook something real, something healthy, something simply good and good for you today to celebrate.

Here’s a suggestion-

Zesty Quinoa Pilaf

serves 4-6

Ingredients

• 1/3 cup uncooked quinoa
• 1/2 cup water or broth (chicken or vegetable)
• 1 1/2 tablespoons olive oil
• 1/2 cup chopped green bell pepper
• 1 tablespoon minced jalapeño pepper
• 2 teaspoons thinly sliced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped tomato
• 1/4 cup chopped cilantro
• 1 tablespoon fresh lime juice

Directions

1. Place quinoa in a fine sieve and rinse under cool running water, rubbing the grains with your hand for at least 2 minutes. Drain well.
2. Combine 1/2 cup water or broth and quinoa in a small saucepan; bring to a boil. Cover, reduce heat to low, and simmer 12-15 minutes or until liquid is absorbed and quinoa is tender.
3. Meanwhile, heat a skillet to medium-high. Add the oil and swirl it around to coat pan. Then add the bell pepper, jalapeño, garlic, salt, and pepper to pan; sauté 3-5 minutes to soften the vegetables.
4. Stir the cooked vegetables into the cooked quinoa, then add the tomato, cilantro, and lime juice. Toss gently and pour into a serving bowl.

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After many years of tossing unfinished cans and cartons of broth, I finally discovered the perfect substitute.  Better Than Bouillon broth bases are concentrated stocks made from real all-natural ingredients.  They come in various flavors with organic, vegetarian, reduced-sodium and kosher varieties.  The jars last a really long time in the fridge (I’ve never had to throw one out before using it up) and when you need some broth, all you have to do is mix the appropriate amount of base with hot water.

The varieties I have tried have all been rich and flavorful, and I’ve been able to find them in most grocery stores.  This is a definite time and money saver you should try for sure.

After a brief hiatus, Shortbread is back to life and ready to bring y’all some tasty recipes for your kitchen!  First up is this Dutch Baby with Bacon Maple Syrup.  If you haven’t ever made one of these before, you won’t believe how simple it is.  The batter is made in the blender, just like my crepe batter, but is doesn’t need to rest at all and you just pour all of it in a preheated skillet and bake.

Which brings me to the post title warning:  DON’T FORGET THAT THE HANDLE OF THE PAN IS HOT!!!  Unfortunately, the deliciousness of this dish did not take away the burning in my hand, but it did take my mind off of it for a few minutes.  Especially when generously covered with Bacon Maple Syrup.  Let me just say that one more time…Bacon Maple Syrup.  Which is also so easy and so delicious and not at all limited to use in this recipe only!

Dutch Baby with Bacon Maple Syrup

serves 4 to 6

Ingredients

• 3 eggs
• 3/4 cup all-purpose flour
• 3/4 cup milk
• 3/4 tsp. vanilla extract
• 4 Tbs. (1/2 stick) unsalted butter
• 2 bacon slices, diced
• 1/2 cup maple syrup
• confectioner’s sugar
• whipped cream (optional)

Directions

1. Put an 11-inch skillet or oven proof sauté pan in a cold oven and preheat the oven to 475°F.
2. Put the eggs, flour, milk and vanilla in a blender. Blend on high until frothy, about 30 seconds, stopping the blender to scrape down the sides as needed.
3. When the oven is preheated, add the butter to the hot skillet and return it to the oven until the butter melts and browns, 2 to 3 minutes.
4. Carefully pour the batter into the hot skillet and bake until the Dutch baby is lightly browned and the sides have risen, 17 to 19 minutes.
5. Meanwhile, heat a smaller pan over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and browned, 6 to 8 minutes.
6. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard the fat in the pan. Return the bacon to the pan and add the maple syrup. Simmer over medium heat for 20 seconds. Remove from the heat and cover to keep warm.
7. Remove the skillet from the oven and let the Dutch baby cool for 3 to 4 minutes. Cut the Dutch baby into wedges and dust with confectioners’ sugar. Serve immediately with the bacon syrup and whipped cream if desired.

adapted from Williams-Sonoma Recipes

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