Zucchini Eggplant Parmesan

Here is the zucchini eggplant parmesan I made last night. It was very flavourful... fresh tomato sauce, fresh garlic, cheese, herbs and of coarse the zucchini and eggplant. Think of it like a lasagna but without the noodles. It is great on it's own served with a salad or as a side dish with chicken. The two textures worked well together. The meaty like texture of the eggplant and the soft springy texture of the zucchini/courgette seemed to melt in your mouth. Leaving you very satisfied. - JW 

Eggplant

I have been feeling very compelled to buy an eggplant lately. The few times that I have gone to the market I resisted temptation. This week I caved and bought one... now what?When I think of eggplants or aubergines I think of fall and all the colours of that season, casseroles, flowers, greek olives, plums, beaded pearls, and eyeshadow. It really does run the gamut. The first dish that comes to mind naturally is eggplant parmesan. I just bought some zucchinis/courgettes from the Italian Centre so I will pair them with the eggplant and make a very delicious zucchini eggplant parmesan casserole.  

There are many different varieties of eggplants, mostly purple and some are orange. The most common shape is the one I pictured here, an elongated oval. Eggplants are grown in five countries: China, India, Egypt, Iran and Turkey. The U.S. state of Georgia grows the largest quantities. Eggplants may help block free radicals, are a source of folic acid and potassium. -JW   

Wasabi Peas

These mighty nuggets I do like to snack on. You can buy them just about anywhere. The ones I bought in this picture here are organic wasabi peas and they pack a punch. More then tantalizing your taste buds instead stimulating your nose. Even though I do find them a bit on the salty side, once I start eating these I find it hard to stop. The crunchiness can be a bit additive. But eventually I do because the burning sensation takes over. I don't recall if these are roasted or fried. Regardless I still limit this snack.   
You probably know wasabi, the green paste on the side, when you order sushi. Wasabi is extremely hot and comes from the same family as cabbages, horseradish and mustard. It is said to contain powerful antioxidants, potassium and calcium. It is sold in two forms which are: as a root or a tube of paste. - JW  

Jamie's Food Revolution

After this weekend there is no doubt this was going to be my next cookbook. Jamie's Food Revolution: Rediscover How To Cook Simple, Delicious, Affordable Meals by Jamie Oliver, 2008, First U.S. Paperback Edition; pp.[7] 359. This cookbook has a story to tell!


In the introduction he reveals his passion behind Food Revolution. Jamie Oliver tells us his inspiration, British cooking legend Mauguerite Patton and why he is continuing to petition for better food choices in schools and in homes around the globe. He also explains the idea behind the pass it on movement. Not only is he a celebrity chef he is a parent and you get the sense that he sees the larger picture. And where are you in that picture? In the kitchen cooking and baking easy recipes that are delicious for family and friends. This cookbook is for everyone and is meant to be shared. 


The recipes are easy to read. Key ingredients are highlighted with red lettering. So if you are making a grocery list, like I was, it's easy to write down the things you will need. I have this cookbook in my regular rotation of cookbooks. One of my favourite recipes being the baked creamy leeks. There are mouthwatering photographs of recipes. Step by step photos to help guide you. To make the most of your kitchen experience the book offers a list of Essential Kitchen Equipment and a list of Essential Cupboard Ingredients. Most ingredients listed you should have in your cupboard, refrigerator and freezer already. I know how my mum stocked her pantry and that is why I try to have a well stocked one too. To me nothing beats a well stocked pantry! 


I have watched Jamie Oliver's School Dinners, Ministry of Food and Food Revolution and found it informative and eye opening from across the pond. Jamie Oliver is carrying a lot on his shoulders. One could say the weight of the world. He is trying to educate the masses, undo convenience food; processed and pre-packaged, debunk junk food and level out sugar. People are listening. Look at everyone who participated this past Saturday in Food Revolution Day. People stood up! but is this enough? I am sure Jamie Oliver thinks so. One person can make a difference. I know I think about the food choices everyday... for myself and for my children. I make them aware. My kids have watched the pink slime video. They do know about healthy eating but hey they are kids. They like what they like. I can only try. I will leave you with a sentence or a quote if you would like to call it that came from the cookbook. - JW  


     "Anyone can eat good food on any budget as long as they know how to cook."  

My Food Revolution Dinner!

As you know Food Revolution Day was and still is today. I did my part and participated by hosting a dinner party. On the menu was chicken fajitas, corn on the cob with lime, fresh homemade guacamole and salsa and a mixed field green salad with homemade salad dressing. Nothing process or pre-packaged except the whole wheat wraps and sour cream. 


The corn on the cob was a last minute addition. I boil the cobs of corn in a large pot then I mixed melted butter, freshly squeezed juice from half a lime, grated lime rind a bit of salt and pepper. That was served with the corn on the cob. It tasted wonderful! It is now my favourite way to dress corn on the cob. If I had a barbeque I would have roasted the corn with the flavoured butter and slices of lime. Everything went over very well and the kidlets had fun assembling their fajitas. 

The aftermath! Plates were clean and everyone was satisfied and happy. I had lots of fun preparing this dinner. It is quite rewarding when you see your efforts being enjoyed by all.  

That's me... my party was a registered event! The only event in E-town! I hope everyone who took part in Food Revolution Day had fun too! Until next year. -JW 

Food Revolution Day!

DID YOU KNOW THAT...

Food Revolution Day is this Saturday! I know what I am doing. What are you doing? I was surprised when I saw that there is no organised event in my area! Canada... Canadians should be participating! Jamie Oliver hasn't brought his Food Revolution on Canadian soil... he has to our neighbours to the south, that shouldn't stop us from planning an event, hosting a dinner, making schools aware, kids aware, adults aware, shop local and have a garden for fresh fruit and veg. What better way great way to start the holiday weekend off then getting involved. So Saturday I am doing a dinner party for Food Revolution Day. I will be serving chicken fajitas, homemade guacamole, homemade salsa, a salad of mixed greens with veg and homemade dressing. Before Saturday hits I have been cooking a few things up in the kitchen... like I always do. The two meals pictured below are a few of the ones I do make on a weekly basis.   

Sweet and sour chicken stir-fry with mixed veggies served over basmati rice. This is a real easy dinner to make. Low in sodium and fat. Fresh and crisp, the kidlets almost licked their plates clean!   

Next is the butter chicken with mixed veggies and tofu, for extra protein. Topped with sour cream and chives and served with spaetzle... German pasta. Worlds are colliding and another dish where the plates were just about licked clean. The kidlets found it fun to add sour cream and chives and we got into a discussion on other things to add to future dishes. It's great sitting at the dinner table chatting about what goes into each dish and what they would add or not add. Why we include certain ingredients and about recipes. 

Yes that is me! I signed the petition, yesterday at 8:31 London time. It's not to late to sign up, sign the petition or get involved. Go to his website *here*  and join Food Revolution Day! I will post pictures of dinner on Saturday night. I do own a copy of Jamie Oliver's Food Revolution Cookbook. I will be reviewing that book next week. Have a great long weekend and a great Food Revolution Day! -JW   

Recipe for Murder

This cookbook is to die for! I couldn't contain myself any longer on posting about this book. Very happy to add, Recipe for Murder: Frightfully Good Food Inspired by Fiction by Estérelle Payany; Illustrations by Jean-François Martin; Flammarion to my collection. This book is charming and amusing but unusual, to say the least, all at the same time. The illustrations are magnificent! I couldn't put this book down, re-reading the recipes, the literary references and the illustrations to the recipes had me. There are 31 recipes based on literary works from a variety of authors. Some I have read, some I now want to read and some I don't! Recipes include: Cathy's Dead Bean Salad (East of Eden), Paprika Hendl (Dracula), Madame François' Bacon and Thyme Omelet (The Fat and the Thin), Venetian Lemon Chicken (The Talented Mr.Ripley), Maggie's Eggplant Parmesan (Blake/Manzoni), Leg of Lamb with Green Peas (Lamb to the Slaughter), Mini Corsican Cheesecakes (Colomba) and Othello Cake (Othello). I can just see book clubs around the globe discussing novels as they feast on one of these alluring recipes. Hosting a dinner party will become quite literal!  All recipes are based on a villain or a suspicious character from the novels selected. Each recipe starts with a brief synopsis of the novel and the justification for the dish. Not that any literary murder or crime needs lots of clarification. Murder is murder, a crime is criminal, a villain is vile and it's ironic making a cookbook involving the subject. I will leave you with a few of the illustrations from the cookbook. Just click on the photo to enlarge and enjoy a closer look at them... if you dare! - JW

The Queen of Hearts from Alice in Wonderland inspired Treacle Tarts

Arsene Lupin from 813 inspired Altenheim's Deadly Cakes

Anton's Vowl's Abductor from A Void inspired a Blackcurrant Parfait

UBU from Ubu Rex inspired Buckwheat Crêpes with Sausages

Stavrogin from The Possessed (The Devils) inspired Russian Cutlets

and Cyclops from the Odyssey inspired Cyclops-Style Shoulder of Lamb