August 23, 2012


May 18, 2012


Announcement!

Hey everyone in LA! Tomorrow is Food Revolution Day!

That means people are standing up for REAL FOOD! The Food Rev LA Ambassadors are hosting an event at the Santa Monica Farmer’s Market all day tomorrow. We will have a Kids’ Kitchen and chef demos with yours truly! Visit our site here

I will be showing you how to make a Radish and Cilantro Salad and Beet and Goat Cheese Wraps! Yum. :)

We will also be participating in the Santa Monica Festival later that afternoon for more cooking fun! Come join us if you’re in the area. It will be a blast!

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April 10, 2012


September 29, 2011


Classic Tomato Soup (Jamie Oliver’s Food Revolution pg. 133)

This soup is so easy to make. It takes maybe half an hour and it’s very good. You can make it by recipe and add cream later. Or cheese, as I’ve done.

Serves 6-8

Ingredients:

  • 2 carrots
  • 2 celery stalks
  • 2 medium onions
  • 2 cloves of garlic
  • 1 3/4 quarts chicken or vegetable broth
  • olive oil
  • 2 x 14 oz cans of plum tomatoes
  • 6 large ripe tomatoes
  • small bunch of fresh basil
  • salt and pepper

To make:

  1. Peel and roughly slice carrots
  2. Slice celery
  3. Peel and roughly chop onions
  4. Peel and slice garlic
  5. Put broth in small saucepan and heat until boiling
  6. Put large pot on medium heat, add 2 tablespoons olive oil
  7. Add all chopped veg and mix with wooden spoon
  8. Cook for 10 mins with lid askew, until onions are golden and carrots are soft
  9. Add boiling broth to pot along with canned and fresh tomatoes
  10. Stir, bring to boil
  11. Reduce heat and simmer for 10 mins with lid on
  12. Remove from heat, add basil, good pinches of salt and pepper
  13. Use immersion blender to pulse soup until smooth
  14. Taste for proper seasoning, season if needed
  15. Serve

So easy, so good, so Autumn! Yumm. :)

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May 14, 2011


Spicy Moroccan Stewed Fish with Couscous (Recipe by Jamie Oliver, Jamie’s Food Revolution pg. 26)
This one goes quick, start to finish; less than 20 minutes. 
Ingredients:
1 cup quick couscous
olive oil
2 lemons
s & p
2 cloves garlic
1 chile
fresh basil
1 teaspoon whole cumin seeds (Modified: 1/2 teaspoon ground cumin)
1/2 teaspoon ground cinnamon
2 x 6-oz white fish
1/2 lb shrimp
1 x 14-oz can diced tomatoes
2 handfuls frozen bean mixture (Modified: Veg mixture is good too, mine had corn)
To make:
In bowl, combine juice of 1 lemon, couple tbls olive oil, couscous, s&p
Pour just enough boiling water to cover the mixture, let stand covered for 10 mins
In skillet, on medium heat, add finely sliced garlic, chile, roughly chopped basil, cumin, and cinnamon, stir. 
Add fish on top, scatter over with shrimp.
Add canned tomatoes and frozen veg handful.
Add juice of remaining lemon.
Cover and bring to boil. 
Turn heat down and simmer for 8 mins, until fish is flakey. 
Taste, season with s&p
Serve with couscous.
EAT!

Spicy Moroccan Stewed Fish with Couscous (Recipe by Jamie Oliver, Jamie’s Food Revolution pg. 26)

This one goes quick, start to finish; less than 20 minutes.

Ingredients:

  • 1 cup quick couscous
  • olive oil
  • 2 lemons
  • s & p
  • 2 cloves garlic
  • 1 chile
  • fresh basil
  • 1 teaspoon whole cumin seeds (Modified: 1/2 teaspoon ground cumin)
  • 1/2 teaspoon ground cinnamon
  • 2 x 6-oz white fish
  • 1/2 lb shrimp
  • 1 x 14-oz can diced tomatoes
  • 2 handfuls frozen bean mixture (Modified: Veg mixture is good too, mine had corn)

To make:

  1. In bowl, combine juice of 1 lemon, couple tbls olive oil, couscous, s&p
  2. Pour just enough boiling water to cover the mixture, let stand covered for 10 mins
  3. In skillet, on medium heat, add finely sliced garlic, chile, roughly chopped basil, cumin, and cinnamon, stir.
  4. Add fish on top, scatter over with shrimp.
  5. Add canned tomatoes and frozen veg handful.
  6. Add juice of remaining lemon.
  7. Cover and bring to boil.
  8. Turn heat down and simmer for 8 mins, until fish is flakey.
  9. Taste, season with s&p
  10. Serve with couscous.
  11. EAT!

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March 2, 2011


Bacon-wrapped cod with curry-spiced baked potato. And of course, white wine.  :)
Recipe by Jamie Oliver.  Food Revolution pg. 256.

Bacon-wrapped cod with curry-spiced baked potato. And of course, white wine.  :)

Recipe by Jamie Oliver.  Food Revolution pg. 256.

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November 17, 2010


If you’ve ever had beef wellington, you know that it is one of the more delicious dishes that uses all the “common” ingredients of a typical kitchen.  Jamie Oliver’s Beef Wellington goes above and beyond.  Whenever I make it, everyone who eats it can’t get enough.  Try it and you won’t be disappointed.  :)
Ground Beef Wellington (by Jamie Oliver, Food Revolution pg. 156)
Ingredients:
1 medium onion
1 carrot
1 celery stalk
1 potato
2 cloves of garlic
2 portobello mushrooms
olive oil
4 sprigs of fresh rosemary (modified: I only use 2)
a big handful of frozen peas
1 large egg
1 pound ground beef
sea salt and pepper
all-purpose flour
2 sheets puff pastry (Modified: I only use 1)
Directions:
Preheat oven to 350 F. 
Peel/chop onion, carrot, celery, and potato into 1/4-inch dices
finely grate garlic
Clean and roughly chop mushrooms, about the same size of other veggies
Put all veggies into large frying pan on medium low heat with 2 lugs of olive oil
Pick rosemary leaves, finely chop, and add to pan.
Fry and stir for 8 mins, until veggies are lightly colored
Add frozen peas and cook for another minute
Put vegetable mixture into a large bowl to cool completely (Tip: I usually put this bowl into the fridge to speed it up a bit)
Crack the egg into a cup and beat it up
Add ground beef to the veggie mixture with a good pinch of salt and pepper and half the beaten egg
Using your hands, scrunch and mix well.
Assembling:
Lightly dust a clean work surface
Roll out the pastry into a 12x16 rectangle, don’t overwork the dough
Place ground beef mixture along the edge, lengthwise
Mold into an even, long sausage shape
Brush edges of pastry with a little beaten egg
Roll the ground beef up in the pastry until you have a Christmas cracker
Squeeze ends together and brush the remaining egg all over the Wellington
Bake in preheated oven for 1 hour
Serve:
Slice it up
Serve with Cherry Tomato, Caper, and Balsamic Sauce
Enjoy!!  :D

If you’ve ever had beef wellington, you know that it is one of the more delicious dishes that uses all the “common” ingredients of a typical kitchen.  Jamie Oliver’s Beef Wellington goes above and beyond.  Whenever I make it, everyone who eats it can’t get enough.  Try it and you won’t be disappointed.  :)

Ground Beef Wellington (by Jamie Oliver, Food Revolution pg. 156)

Ingredients:

  • 1 medium onion
  • 1 carrot
  • 1 celery stalk
  • 1 potato
  • 2 cloves of garlic
  • 2 portobello mushrooms
  • olive oil
  • 4 sprigs of fresh rosemary (modified: I only use 2)
  • a big handful of frozen peas
  • 1 large egg
  • 1 pound ground beef
  • sea salt and pepper
  • all-purpose flour
  • 2 sheets puff pastry (Modified: I only use 1)

Directions:

  1. Preheat oven to 350 F.
  2. Peel/chop onion, carrot, celery, and potato into 1/4-inch dices
  3. finely grate garlic
  4. Clean and roughly chop mushrooms, about the same size of other veggies
  5. Put all veggies into large frying pan on medium low heat with 2 lugs of olive oil
  6. Pick rosemary leaves, finely chop, and add to pan.
  7. Fry and stir for 8 mins, until veggies are lightly colored
  8. Add frozen peas and cook for another minute
  9. Put vegetable mixture into a large bowl to cool completely (Tip: I usually put this bowl into the fridge to speed it up a bit)
  10. Crack the egg into a cup and beat it up
  11. Add ground beef to the veggie mixture with a good pinch of salt and pepper and half the beaten egg
  12. Using your hands, scrunch and mix well.

Assembling:

  1. Lightly dust a clean work surface
  2. Roll out the pastry into a 12x16 rectangle, don’t overwork the dough
  3. Place ground beef mixture along the edge, lengthwise
  4. Mold into an even, long sausage shape
  5. Brush edges of pastry with a little beaten egg
  6. Roll the ground beef up in the pastry until you have a Christmas cracker
  7. Squeeze ends together and brush the remaining egg all over the Wellington
  8. Bake in preheated oven for 1 hour

Serve:

  • Slice it up
  • Serve with Cherry Tomato, Caper, and Balsamic Sauce
  • Enjoy!!  :D

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October 18, 2010


Listen up everyone!  I know I’m slightly late in delivering the most amazing news ever but here goes; Jamie Oliver has been recommissioned to do another series for Food Revolution on ABC!  Only this time, he’s coming to L.A! 
And who just happens to live in L.A now?  Me!  It is my goal to get on the crew of this show in order to witness the action first-hand.  I have been a fan of Jamie’s since I was 14.  Nothing will stand in the way of me getting the chance to work with one of the culinary geniuses of our time. 
Watch out L.A!  Marina is on a mission. 

Listen up everyone!  I know I’m slightly late in delivering the most amazing news ever but here goes; Jamie Oliver has been recommissioned to do another series for Food Revolution on ABC!  Only this time, he’s coming to L.A! 

And who just happens to live in L.A now?  Me!  It is my goal to get on the crew of this show in order to witness the action first-hand.  I have been a fan of Jamie’s since I was 14.  Nothing will stand in the way of me getting the chance to work with one of the culinary geniuses of our time. 

Watch out L.A!  Marina is on a mission. 

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June 16, 2010


Macaroni and Cauliflower Cheese Bake (Jamie Oliver in Jamie’s Food Revolution, pg. 49)

Ingredients: 

  • 1/2 head cauliflower
  • Modified addition: 1/2 head broccoli
  • 8 oz Cheddar cheese
  • 4 oz Parmesan cheese
  • small bunch fresh parsley
  • sea salt
  • 1 lb dried macaroni
  • 1 cup sour cream

To make:

  1. Cut head of cauliflower and broccoli into small florets
  2. Grate cheeses into large heatproof bowl
  3. Finely chop parsley
  4. Cook macaroni according to package along with cauliflower and broccoli in the same pot
  5. Place bowl of cheese over the pot and add sour cream
  6. Stir cheese carefully and often until smooth and melted
  7. Add parsley to cheese and season with S&P
  8. Remove cheese bowl from top of saucepan
  9. Drain macaroni and veg in colander and reserve cooking water
  10. Transfer pasta and veg into baking dish
  11. Add the cheese
  12. Add 2/3 cup of cooking water to baking dish and stir everything together
  13. Place under broiler until golden and bubbling.

This dish is so good and addicting.  My family eats the entire thing in practically one go.  Yum yum.  :)

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May 18, 2010


lacuisine:

isay:lanipauli:

“Change comes when the pain of NOT changing is worse than change itself,” Jamie Oliver on the 99 per cent.

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April 16, 2010


It’s Food Revolution Friday!! If you haven’t already done so, please  please please go over to Jamie Oliver’s website to sign the petition for  a healthier America!  It takes 30 seconds.  Do it for me if not for  him.  :)
Sign the petition | Jamie’s Food Revolution USA | Jamie  Oliverwww.jamieoliver.com
Show people you have signed Jamie’s petition by including the Food  Revolution Petition badge on your web page, blog or Facebook page. On a  PC: Simply right click one of the images below to copy it and save it on  your computer. …

It’s Food Revolution Friday!! If you haven’t already done so, please please please go over to Jamie Oliver’s website to sign the petition for a healthier America! It takes 30 seconds. Do it for me if not for him. :)

Sign the petition | Jamie’s Food Revolution USA | Jamie Oliver
www.jamieoliver.com
Show people you have signed Jamie’s petition by including the Food Revolution Petition badge on your web page, blog or Facebook page. On a PC: Simply right click one of the images below to copy it and save it on your computer. …

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April 9, 2010


It’s Friday!!  The fourth epi of Jamie’s Food Revolution was on today! 
My thoughts on Epi 4: (Spoilers Alert!)
Seeing Jamie cook is one of the most inspiring things I can think of.  Just watching him do his thing makes me want to go out and do something more than what I currently do.
Finally!  People are starting to turn around and realize what an enormous opportunity they have with Jamie being there.
I’m glad he was able to bring Rod around to his side.  Now all he has to do is dump Alice somewhere where not even wild animals go and everything will be perfect.  
Jamie’s Kitchen finally being used and getting all those people interested was fantastic!
How awesome was that dance troope?!?!  Cooking and dancing!  Two of my favourite things!

It’s Friday!!  The fourth epi of Jamie’s Food Revolution was on today! 

My thoughts on Epi 4: (Spoilers Alert!)

  • Seeing Jamie cook is one of the most inspiring things I can think of.  Just watching him do his thing makes me want to go out and do something more than what I currently do.
  • Finally!  People are starting to turn around and realize what an enormous opportunity they have with Jamie being there.
  • I’m glad he was able to bring Rod around to his side.  Now all he has to do is dump Alice somewhere where not even wild animals go and everything will be perfect. 
  • Jamie’s Kitchen finally being used and getting all those people interested was fantastic!
  • How awesome was that dance troope?!?!  Cooking and dancing!  Two of my favourite things!

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April 5, 2010


Keeping with the green theme for spring, this is Jamie Oliver’s Thai Green Curry! (Jamie’s Food Revolution, pg. 91)

Thai green curry is my absolute favorite dish in the world so when I made this I was extremely excited.  It smelled and tasted exactly the way I’d always had green curry. Absolutely fantastic!

Ingredients:

  • large bunch of asparagus (Note: Not too large!  I had about a pound and a half, which is TOO much)
  • 1/2 fresh red chili (Modified: I used chili flakes)
  • 1 tablespoon peanut or veg oil
  • 1 tablespoon sesame oil
  • 1 pound large shrimp, peeled, obviously
  • 1 14-oz can coconut milk
  • handful snow peas
  • 1 lime

For Green Curry Paste:

  • 2 stalks lemongrass
  • 4 scallions
  • 3 fresh green chilies (Note: I only used 1 since my little brother hates spicy foods)
  • 4 cloves garlic
  • thumb size ginger root
  • large bunch fresh cilantro
  • 1 teaspoon coriander seeds
  • optional: 8 dried kaffir lime leaves
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce

To make:

  1. Make curry paste.  Whiz in food processor the lemongrass, scallions, green chilies, garlic, ginger, cilantro, coriander seeds, and lime leaves.  Pour in soy sauce and fish sauce while blending into smooth paste. 
  2. Use potato peeler to peel asparagus length-wise into nice long strips. (Note: I didn’t do this because I was lazy, had too much asparagus, and most certainly wish I had taken the time.  It’s important that the asparagus isn’t too thick or else it doesn’t cook through the way it should.)
  3. Chop red chilies, finely (Note: This is for garnish!)
  4. In a hot pan, add oils and drop in shrimp.  Add asparagus and green curry paste. 
  5. Stir-fry for 30 secs
  6. Pour in coconut milk and add snow peas. 
  7. Cook a few minutes longer so all the flavors are infused.  It will smell like heaven!
  8. Add soy sauce if it needs a bit of salt.  (Note: Since soy sauce is naturally salty, do not add any salt.  The soy sauce is its substitute.)
  9. Squeeze in lime juice
  10. Stir everything again. Smell. Smile. Eat. :)

Serve with rice (Jamie says serve with cilantro and lime rice, which is basically rice with chopped up cilantro and the juice of a lime).  Sprinkle cilantro leaves and chopped red chile over the top for a fresh look. 

Note:  Do not go overboard with the veggies.  Mine had a bit too much asparagus and snow peas so it had a very garden-like taste to it.  Add just enough to balance the shrimp and it’s champion!

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