FROM
JAMIE
DIGS
IN
recipes
JAMIE’S FOOD
REVOLUTION
Meet Jamie
According to chef Jamie Oliver, the key to
eating well— and getting kids to eat well— is
engagement. “ It’s all about getting involved,
whether that means starting a garden at your
kids’ school or in your own backyard. When you
get kids involved In the garden, in growing and
picking the food—they’ll eat it.”
Food and cooking has always been away
of life for Jamie. As a kid, he helped out in the
kitchen of his parents’ restaurant/pub In rural
England. He became so fascinated with food and
cooking that he went on to train at a catering
college and become a chef.
When Jamie appeared in a UK television
documentary about the acclaimed Fiver Cafe,
where he worked, he got noticed. He landed his
own show,
The Naked Chef,
all about stripping
recipes to food’s basic goodness. His laid-back
demeanor and hands-on approach were a hit
with people hesitant to delve into cooking, and
Jamie has been encouraging everyday cooks
ever since.
His TV series Jamies
Kitchen
filmed the
operation of a training restaurant he created
for young people who were not employed or in
school full-time. In 2004, he used the power of
television to improve a school cafeteria’s lunch
fare, launching an online petition for healthier
food. This petition led the government to put one
billion dollars toward the school food system.
Jamie’s work includes a string of TV shows,
restaurants, and books, including
Jamie at
Home,
describing fruit and vegetable gardening
at his Essex farmhouse, with recipes inspired
by the harvests. The second season of
Jamie
Oliver's Food Revolution
is set to air this spring
on ABC, with a companion cookbook from
Hyperion. Both continue his campaign to use
cooking skills and fresh food to help end the
obesity crisis in America.
Jamie is all about improvising in
the kitchen. He takes a relaxed
approach to cooking, leaving room
for playing and swapping out what
is fresh and on hand in your garden
or kitchen. Here are some of his
garden-fresh favorites. Enjoy!
Cup-of-Garden Soup
Jamie says:
‘T h is soup is all about em bracing
w hatever beautiful vegetables happen to be
springing up in your garden, so think of it as
more of a principle than a recipe you have to follow
religiously. Basically, the garden is your oysterl
You can sw ap out vegetables, M ake a big batch of it
and freeze the leftovers in sm all bags or containers
to use up as and w hen you feel like it. The basil is
optional but it adds a beautiful flavor.”
p r e p
30 min.
c o o k
1
hr.
1
Tbsp. olive oil
2
strips of smoked bacon, finely chopped
I
clove garlic, peeled and finely chopped
1
medium red onion, peeled, halved,
and finely chopped
2
carrots, washed and finely chopped
2
stalks of celery, finely chopped
1
zucchini, finely chopped
1
small leek, washed and finely chopped
Vi
tsp. dried oregano
1
bay leaf
2
14,5-oz cans chopped plum tomatoes
1
large potato, scrubbed and diced
1
cup Eomanesco cauliflower (see page 178) or
cauliflower florets
1
15.5-oz. can chickpeas, drained and rinsed
4
cups (one 1-qt. container) reduced-sodium
vegetable broth, preferably organic
Large handful curly kale, stalks removed,
and chopped (about 2 cups)
Vt
cup mixed small pasta shapes
or broken spaghetti
Small bunch of fresh basil (optional)
Sea salt and freshly ground black pepper
5
Tbsp. freshly grated Parmesan cheese
1
, Heat a large saucepan over medium heat and add
the olive oil. Add the bacon and fry it gently until
it starts to turn golden. Add the chopped garlic,
onion, carrots, celery, zucchini, leek, oregano, and
bay leaf. Cook slowly for about 15 minutes, stirring
now and then, until the vegetables have softened.
2. Add the cans of tomatoes, the chopped potato,
cauliflower, drained chickpeas, and vegetable broth.
Cover and bring to a boil. Turn down the heat and
simmer for about 30 minutes, or until the potatoes
H ere’s how
you can get
involved?
P lan t a gard en .
At BHG.com/
foodrevolution
download versions
of our garden plan
for different regions.
Plus, get tips and
tricks for beginners
for growing delicious,
colorful vegetables in
any-size space.
G et a ctiv e and
ad vo cate for b e tte r
sch o o l food.
Join
in at jamiesfood
revolution.com or
find his community
on Facebook. Sign up
for the newsletter,
download toolkits,
and meet the people
in your community
who also want to
make change.
Start cooking
with recipes from
jamieoIiver.com
T a k e p a r t in
establishing a
Teaching Garden
in your community.
Learn more about
the American
Heart Association’s
program and how
to get involved
at tafeepatt.com/
teachinggarden
B E T T E R HOMES AND GARDENS
APRIL 2.011 |
BHG.COM
