British chef Jamie Oliver
has influenced the way I think about food, stock my cupboards and eat. I have his Naked Chef cookbooks, and I enjoy making his simple, but delicious meals, using healthy, unprocessed foods and condiments that you can buy at your local supermarket. Jamie Oliver's style of cooking is quick, easy and flavorful. You need some spices and can even use a few canned ingredients like tomatoes, tuna (and salmon* -- my add, Jamie doesn't list it.) And he says there's nothing wrong with frozen fruits and vegetables when fresh isn't available. Frozen blueberries and peas are picked at their peaks and "preserved that way" until you use them. For several years, Jamie has been on a mission to improve the lunches served in school cafeterias. Now he is making the talk show rounds trying to change the way America eats from coast to coast. He thinks if you stock your kitchen with good basic ingredients, you can come home at night with a nice piece of beef, chicken or fish and prepare exciting food that's also good for you. That's what my mother did for over 40 years, and I couldn't agree more. As Jamie and my mom {who's still at it} know, whole grains and fresh foods don't have to be expensive. They taste much better and can be just as convenient as fast food. [For "You Are What You Eat" a related post, click here.]
has influenced the way I think about food, stock my cupboards and eat. I have his Naked Chef cookbooks, and I enjoy making his simple, but delicious meals, using healthy, unprocessed foods and condiments that you can buy at your local supermarket. Jamie Oliver's style of cooking is quick, easy and flavorful. You need some spices and can even use a few canned ingredients like tomatoes, tuna (and salmon* -- my add, Jamie doesn't list it.) And he says there's nothing wrong with frozen fruits and vegetables when fresh isn't available. Frozen blueberries and peas are picked at their peaks and "preserved that way" until you use them. For several years, Jamie has been on a mission to improve the lunches served in school cafeterias. Now he is making the talk show rounds trying to change the way America eats from coast to coast. He thinks if you stock your kitchen with good basic ingredients, you can come home at night with a nice piece of beef, chicken or fish and prepare exciting food that's also good for you. That's what my mother did for over 40 years, and I couldn't agree more. As Jamie and my mom {who's still at it} know, whole grains and fresh foods don't have to be expensive. They taste much better and can be just as convenient as fast food. [For "You Are What You Eat" a related post, click here.]Take a look at Jamie Oliver's Essential Pantry Foods. I have many, but not all. How about you?
source: Oprah
BASICS Whole grain mustard Extra-virgin olive oil Sesame oil White wine vinegar Bread flour Whole wheat flour Baking powder Dried yeast Superfine sugar Brown sugar Confectioner's sugar Unsweetened cocoa powder Chow mein noodles Canned cannelloni beans Canned kidney beans Canned tuna Canned coconut milk Anchovies Quick-cook couscous Basmati rice Brown rice Oatmeal | Honey Maple syrup Almonds/hazelnuts or mixed nuts Mixed seeds Chicken, vegetable and beef broth stock cubes Jarred pesto Ketchup Tabasco sauce Mayonnaise Dijon mustard English mustard Olive oil Canola oil Red wine vinegar Balsamic vinegar All-purpose flour Cornstarch Dried pasta Canned garbanzo beans Canned tomatoes Soy sauce Worcestershire sauce Plain crackers―unsalted saltines |
Jamie says: "Think of your pantry like your wardrobe. You won't use everything right away."
SPICES Ground cinnamon Chile powder Dried oregano Ground cumin Ground coriander Curry powder Smoked paprika Five-spice powder Sea salt Black peppercorns | FROZEN EATS Peas Sugar snap peas Green beans Sweet corn Fruits Raw shrimp |
He encourages us to make a cultural change that involves learning about the food we eat and preparing home cooked meals with our families.
*Canned salmon is low in cost and mercury. Sold in the USA, it is Alaskan wild salmon.
You may also enjoy:
Real Italian Cooking
Good Housekeeping's Food Safety Tips
Hungarian Goulash Made Easy
The Best Cookbooks Ever
No comments:
Post a Comment