I've been a food blog browser for a few years now, and always took pleasure in searching for new recipes to try. The problem? Keeping track of all of my links and modifications! A year ago, I decided to keep track of all of the new recipes I had tried and liked in blog form - 138 before this post. Today is the first anniversary of my first post So, to commemorate my blog-i-versary (Thanks, Jeff ;)) I decided to post this great, quick recipe from Jamie Oliver's Food Revolution. Thanks for reading, and let me know what you think!
I generally don't tend to work my way through a cookbook, but it really feels like that's what I'm doing with Jamie Oliver’s Food Revolution. I assure you, this is not intentional. It was not planned. But, I simply can't put down this book. This collection of recipes seems to be inspiring me to cook something different every. single. night. Despite having a stomach bug for the last 3 nights, I have been inspired to cook these dishes because frankly, they're just so easy and quick! The Chicken and Leek Stroganoff had my husband exhibiting some skepticism when I suggested it, but because it only took 19 minutes or there-abouts start to finish, I think he was sold because I didn't spend all night in the kitchen. I liked this one!
I recently picked up Jamie Oliver's Food Revolution, and have really enjoyed trying some of the simple, extremely quick and flavourful recipes. The Morrocan Lamb with Couscous was my first recipe, and despite lacking the called for dried apricots, I found that dates made a fantastic substitution. It was also extremely quick - about 25 minutes all together!
If you're like me, you adore the taste of a lovely roasted chicken, but that craving doesn't always occur over a weekend. For a weeknight roasted chicken that is quick, tastes delicious, and still evokes that back-to-basics homey feeling of a roast chicken, try spatchcocking it. I know you're wondering what I just suggested you do to that poor chicken, but spatchcocking is a method that speeds up the cooking process by essentially flattening the chicken and removing some major bones, the back bone and breast plate. It's much simpler than it sounds, I promise.
Nothing goes together quite like fruit and cheese. Apples and cheddar, grapes and brie, pear and gorgonzola . . . This pizza has been on my mind for years. When W and I started dating, one of our first (non)dates was to a local California Pizza Kitchen where we had their Pear and Gorgonzola Pizza. Over the years, they've taken this pizza off of the menu, so we had never returned to another CPK. So last night, during pizza night with the family, we decided to make our own attempt, and believe me when I say, I have no desire to ever go to another CPK again! There's just no need!
Parsnips are a hot commodity in my local grocer, apparently. It's so hit or miss whether they'll have them in stock on any given day, so when I find them, I grab them! I've also had some different varieties of Italian honey I've been trying to incorporate into any dish I can (as you can see from my previous post), and this was a fabulous use of my clover honey. These parsnips and carrots are simply quartered and roasted with olive oil, salt, pepper, honey, and thyme.