Jamie Oliver Food Revolution Healthy snacks for kids

[caption id="attachment_54" align="alignleft" width="300" caption="Jamie Oliver Food Revolution"][/caption]

[caption id="attachment_57" align="alignright" width="239" caption="Wicked chicken"][/caption]

Jamie Oliver Food Revolution Healthy snacks for kids

Jamie Oliver's Food Revolution aired on ABC. The reality TV show chronicles chef Jamie Oliver's attempts at making over school cafeterias to serve healthier — and many times tastier food.

Wicked chicken with coleslaw

ingredients

for the sandwich:
• 4 chicken thighs, preferably higher welfare
• zest and juice of 1 lemon
• 1 red chilli, halved, deseeded and thinly sliced
• 2 garlic cloves, crushed
• sea salt and freshly ground black pepper
• 4 fresh rolls, halved

for the coleslaw:
• 2 carrots
• small white cabbage, outer leaves torn off, cut into 4 wedges
• 1 small onion, peeled and very finely sliced
• 2 tablespoons mayonnaise
• 1 tablespoon grainy mustard
• sea salt and freshly ground black pepper
• a handful of rocket

method

Preheat your oven to 200ºC/400ºF/gas 6. Mix the chicken with the lemon zest and juice, the sliced chilli and the garlic, and season with salt and freshly ground black pepper. Cover and leave to marinate for half an hour.

Peel the carrots, throw away the peel and then keep stripping until you get a pile of carrot ribbons. Slice the cabbage as finely as you can with a sharp knife. Place the carrot and cabbage in a bowl with the sliced onion, the mayonnaise and the mustard. Mix well and season with salt and freshly ground black pepper.

Place the chicken thighs on a tray, skin side up, and bake in the oven for 30 minutes or until the skin is crispy and the meat’s cooked through.

Take the chicken thighs out of the oven, leave to cool slightly until you can handle them and then pull the bone out of the middle (you might need a little knife to do this).

Toast the halved rolls under a hot grill or in the oven, and fill with rocket salad and a chicken thigh. Serve with the coleslaw and tuck in!

Tip: If you don’t like the idea of cutting out the bone, buy your chicken thighs ready boned.

Notes: A handful of Rocket is a leafy green also called "garden rocket," roquette, rucola or arugula the term is used commonly by people who speak the "King's English" England, Canada, Australia, and New Zealand, Jamie Oliver is a Limey.

Higher Welfare means chicken raised in better conditions than factory farms, sometimes called Organic or free-range.

 

Vegan recipes, Vegan 'Meaty' Chili

Delicious Vegan 'Meaty' Chili

Serves: 2-4

Preparation time: 30 minutes

Ingredients (use vegan versions (http://vegweb.com/index.php?topic=15403.0)):

Vegemince or other burger-style crumbles
2 tins/cans Italian plum tomatoes in juice
1 large onion
1 clove of garlic
1 small tin/can of cooked kidney beans
cayenne pepper
chili powder
1-2 teaspoon Marmite or other yeast extract
sugar (to taste)
salt and pepper (to taste)
olive or sunflower oil

Directions:

1.  Destalk the tomatoes and chop finely. Do not discard the juice.

2.  Peel and dice the onion and mince the garlic.

3. In a large saucepan or wok, gently fry the onion in the oil over a moderate heat until golden. Add a little cayenne pepper and a teaspoon of chili powder.

4. When the onions are golden, add the tomatoes, tomato juice and garlic.

5. Use a wooden spoon to gently soften the tomato pieces. Now add a heaping teaspoon of Marmite and allow to melt into the mixture. Add 1/3 of a teaspoon of sugar.

6. Add approximately 1/2 a bag of Vegemince.  This measurement is just for reference-soy protein does not take long to cook so you can add as much or as little as you like. If you add too much 'mince', just add some water, stir, and re-season.

7. Continue to heat the mixture, seasoning with salt and pepper, cayenne and chili until the soy mince has softened and absorbed the taste (roughly 15 minutes). If it tastes too bland, use more Marmite or a touch of sugar (be careful with the sugar). Add the kidney beans. If they come in a flavored sauce, drain the sauce first.

8. Continue to heat through and then serve- either with brown rice, or inside tacos or fajitas with fresh green salad and bell peppers.  Alternatively, wrap in fajitas, cover with cool red salsa and vegan cheese and grill for 5-10 minutes for enchiladas. Yum!

Recipe Options:

1) Make the dish more hearty by adding 1 peeled and diced potato at step #5.  This will add 30-40 minutes to the overall cooking time. You will need to add a glass or two of water to the recipe and cook on a higher temperature.

2) Add a diced green (bell) pepper at stage 6.

3) Add a minced chili pepper at stage 4.

Guy Fieri – “Diners, Drive-Ins and Dives” Chicken Salad

Guy Fieri – “Diners, Drive-Ins and Dives”

Chicken Salad

Recipe courtesy Curtis Dorsett, Sunflower Caffe, Sonoma, CA

Show: Diners, Drive-ins and Dives  Episode: From Mozz to Matzo Balls

Filed under: Poultry, Chicken,

RECIPE

Cook Time:  40 min
Level:  Easy
Yield:  4 to 5 servings

Ingredients

1 whole fryer chicken, 3 to 3 1/2 pounds (preferably free range, organic)
Salt and freshly ground black pepper
1 lemon, juiced
2 tablespoons Dijon mustard
1 tablespoon celery seed
6 ribs celery, diced
1 sweet red onion, diced
1 small bunch fresh flat-leaf parsley, finely chopped
1/4 cup mayonnaise
Sandwich buns, mixed greens and fresh vegetables, for serving, if desired

Directions

Preheat the oven to 350 degrees F.

Rub the chicken inside and out with salt and pepper. Place the chicken in shallow roasting pan and roast until cooked through, 35 to 40 minutes. Test for doneness by twisting the drumstick, as it will release at the joint when done. Pour off any accumulated pan juices and reserve. Place the chicken and the reserved juices in the refrigerator to chill.

When the chicken is completely chilled, remove the meat from the bones and place in a mixing bowl. Melt the reserved juices in the microwave, then pour over the chicken and toss so that all of the juices can be re-absorbed.

Add the lemon juice and Dijon mustard and toss again to coat the meat. Add the celery seed, celery, onions, and parsley. Toss with just enough mayonnaise to moisten the salad. Season with salt and pepper, to taste.

Serve as a chicken salad sandwich, grilled or cold, or on a bed of mixed greens garnished with fresh vegetables.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.