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BOB's Kitchen 6th September
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BOB's Kitchen 25th Jan 2010Monday 1/25/10 - BOB'S R US Hello BOBBERS I found out a facinating fact today - did you know that organic farmers often plant their produce by the lunar cycle & cauliflowers grow like mad when the moon is full! It's true! You have some beautiful Cauli in your BOB today and it’s lovely to know that it was grown by the light of the moon! BOB is hanging out on your doorstep as I speak and he's full of goodies waiting to be cooked up this week in BOB’S KITCHEN…. Enjoy Australia day and share some food with your family and friends… BOB's Kitchen: Pak Choi: A beautiful green stem Asian green can simply stored unwashed in the fridge. I like to steam, or stir-fry or sauté it, all the leaves with the stalks, should be eaten, they will take about 2 to 3 minutes to cook, but the leaves will take just 30 seconds. A great combination is to serve with beef, noodles, carrots, shallots and seasoned with coriander. This is a great recipe from thefoodcoach.com.au Broccoli from Kirconnel (OFC): Always gorgeous and a staple in a BOB box due to versatility - why not make stir fry, soup and beautiful side dish. Bacon and broccoli go well together especially with some wholewheat or buckwheat pasta and pesto dressing – you could also add just a small amount of Parmesan for tasting. Carrots from Forest Hill (NASSA): Another BOB fav, store in the fridge for a week but they are beautiful NOW! They are so great for you and full of flavour and Beta Carotene a vital antioxidant. It's important to eat organic carrots! Zucchini from D Ross (OGA): Don’t just slice it, stir fry it, roast it or grate it – why not this week try making Zucchini spaghetti – a great alternative to pasta and low calorie and full of minerals and fibre. Use a vegetable peeler to slice the Zucchini into strips lengthways and then heat some chopped garlic in a little olive oil in a non stick pan and sauté the Zucchini, this is a great accompaniment to a white fleshy fish with some lemon juice, salt and pepper too. Cauliflower from Busch (NSW) – Cauliflower Gratin this week for me, or roasted cauli in some cumin powder – OR even better Cauliflower Curry: but don’t smother it in an unhealthy sauce! Try this healthy recipe at the food coach: Fennel (ACO): Store refrigerated in a plastic bag. For salads: slice the bulb thinly and soak slices in icy water for 30 minutes before draining and adding to the salad. A good way to cook fennel is to first remove the outer stalks and then cut into sections. Blanch the fennel in a pan of lightly salted boiling water. Drain thoroughly and roast in olive oil for approx 25 minutes. (180C) Rockmelon (NASSA) – last week’s rockmelon was so beautiful I couldn’t help myself and I bought it again for BOB. On Sunday I spent the morning with friends having a lazy breakfast and when we had a little wonder afterwards we discovered this amazing butchers.. http://www.victorchurchill.com.au/ where also bought some Prosciutto Di Palma which went beautifully and made a lovey light lunch - the butchers is a must for any foodie! Cavendish Banana: Finally to me an Australian tradition is Banana Bread – check out this healthy banana bread recipe! Also in the box was: Corn (OFC) or Red Cabbage from Busch: Cos Lettuce (OFC) – a large crunchy lettuce great for Caesar salad Grapes (seedless from Menindee): a sweet treat, ash well and store in the fridge to serve chilled Phew that was a long BOB..must go and make my banana bread ready for tomorrow - that’s it for this week! BOBs off to chill out with a beer! x |
BOB's Kitchen 18th Jan 2010Monday 1/18/10 - BOB Hello, It's BOB blog time again, this week BOB got up bright and early to find you some delicious fresh organic produce and the box is beautiful today. Exciting Fennel and Cup Mushrooms, the melon is gorgeous and get stuck into a kiwi a day for a Vitamin C BOB boost! Here's BOB's Kitchen for this week - I'm about to make the Zucchini Patties for my lunch! On your doorstep:
Hmmm what the hell shall I do with…this lettuce? Mignonette lettuce has semi-soft maroon-green, loosely packed leaves. Good quality leaf lettuce should be fresh, crisp, and well-colored. Avoid leaf lettuce with yellow leaves or with leaves showing cracked ribs. With all organic produce you may find some creepy crawlies or nibbled leaves – it’s not going to be perfect. Mignonette Lettuce is low calorie, high in Vitamin A and beta-carotene – containing 5 times more than iceberg! How to keep? When you get your lettuce inside wrap in a couple of paper towels and find an airtight plastic bag to keep it in and put it in the crisper of the fridge. Do not wash your lettuce before storing, if you do you will need to dry it very well as dampness with cause it to deteriorate, Mignonette lettuce will last for about 1 week. What to do next? As lettuce can sometimes collect fine grit and bugs, pluck leaves from stalk and wash each one thoroughly under cold running water and shake dry. A salad spinner is a quick and easy way to dry leaves. Recipes: Serve with steak, as a salad, tear and add to stir-fry or risottos. What’s cooking in BOB’s Kitchen?
Balsamic Mushrooms with Lime – courtesy of thefoodcoach.com.au This is delicious with chicken or a bbq fish. 1 cup walnut halves, chopped 1/3 cup olive oil 2 cloves garlic 1 red chilli deseeded and finely chopped 500 grams button mushrooms, trimmed 2 tsp brown rice syrup 1 tbsp balsamic vinegar 2 tbsp lime juice Heat a wok over high heat. Add the walnuts and cook, stirring constantly, for 2-3 minutes or until hot. Remove and set aside. Add oil, garlic and chilli to the wok and stir-fry for 30 seconds. Add the mushrooms and stir-fry for 2-3 minutes or until the mushrooms are just tender. Combine the balsamic vinegar and rice syrup, add to the mushrooms and stir-fry 30 seconds or until well coated. Remove from the heat, stir in the walnuts and lime juice. Serve with steamed basmati rice.
Cauliflower and Carrot Stir-fry 2 large carrots 1/2 cauliflower 1 tbsp sunflower oil selection spices 1 tsp salt 2 tsp lemon juice 1 tsp sugar
Cut carrots into batons about 2.5cm long. Separate cauliflower into small florets. Heat oil in a wok, add all spices - 1 bay leaf, 2 cloves, 1 small cinnamon stick, 2 cardamom pods, 3 black peppercorns. Stir-fry for 30 seconds. Add salt. Next add carrot batons and cauliflower then stir-fry for 5 minutes. Add lemon juice and sugar then cook for 4-5 minutes. Vegetables should still be crunchy.
Rockmelon and Prosciutto Rockmelon, quartered, peeled, deseeded Bocconcini cheese, Thin slices prosciutto extra-virgin olive oil, for drizzling Cut rockmelon crossways Place 1 slice bocconcini on each melon wedge. Wrap 1 slice prosciutto around each. Arrange on a serving plate. Drizzle with oil. Season with pepper and serve.
Zucchini Patties – great for breakfast or lunch!! 1 medium zucchini 2 eggs 1/2 cup Parmesan 1/2 cup flour – I like buckwheat or spelt salt pepper oil (you can add garlic or onions if you wish) Slice zucchini in half lengthwise, then thinly slice each. Mix eggs, flour, salt, pepper and cheese. Combine zucchini with mixture. Coat and mix well until pasty. Heat oil in a pan and drop spoonfuls to fry. Turn when they've browned. Drain on paper towels.
Chicken and Broccoli Stir fry Boneless skinless chicken breasts Fresh broccoli Sm. onion Ground ginger Carrots Soy or tamari sauce Garlic Water
Cut chicken into bite size pieces. Place in small bowl and add ginger, garlic and soy sauce. Mix and set aside. Chop broccoli and onion. Slice carrots diagonally. In hot wok or skillet, stir fry chicken in 2 tbsp. oil until browned. Add vegetables and stir-fry 2-3 minutes. Add water mixed with extra soy sauce. Cover and cook 5 to 8 minutes or until carrots are semi-tender. Serve over brown rice. |
BOB's Kitchen 11th Jan 2010Monday 1/11/10 - BOB Hello, Welcome to BOB for 2010 In this weeks main BOB box you will find a lovely fresh abundant host of 100% ORGANIC goodies that are really good for you to start cooking with straight away, everything is ripe apart from the bananas which will take a couple of days. Produce & Growers and Certifiers
Hmmm what the hell shall I do with…shallots? Known all over the world as spring onions, scallions or green onions. These onions have a mild flavour and are great for salads and Asian dressings. How to keep? They should be kept in the fridge. Wash and trim off the hairy roots and the top of the green leaves. If you want, you can remove the outer leaves, particularly if they're beyond their best. What to do? Chop and sprinkle over sweet potato and add a dollop of yogurt mixed with cumin, lemon, cucumber and salt and pepper, Or add to cooked noodles and soy sauce for a quick lunch snack. Or...Stir fry with a little sesame oil and whatever seasonal vegetables you've got from BOB. What’s cooking in BOB’s Kitchen? Broccoli and wholemeal penne pasta or a Gluten Free Variety 1/2 packet Penne pasta 1/2 bag baby spinach 1 cup broccoli spears olive oil 2 cloves garlic salt black pepper grated Parmesan cheese (garnish) – if desired. Freshly chopped parsley (garnish) Cook Penne pasta al dente, as per the instructions on the packet. Mince garlic cloves. Heat oil and add the garlic cloves, washed spinach leaves and broccoli. Sauté for several minutes, until spinach reduces and becomes tender. Do not cook so long that the vegetables lose their color and become mushy. Add salt and pepper to taste and toss in cooked Penne pasta. Garnish with Parmesan cheese and fresh parsley. Can serve with Mesculin salad with balsamic and olive oil dressing
Celery salad: EASY Carrots (leftover), cooked, sliced Celery, washed, peeled, cut in strips French dressing Mix all ingredients together and let stand for half an hour Serve with a grilled chicken breast cut into strips, which has been flavoured with lemon and parsley.
Asian Stir-fry (courtesy of thefoodcoach.com.au) Ingredients 400 grams rump steak, cut into strips 2 tsp unrefined tea oil 6 shallots cut into lengths about 6cm long Cup Broccoli, small pieces 2 x Zucchini – Sliced and halved thinly You can add other vegetables as desired
Dressing 1 tsp sesame oil 1 tsp ginger, chopped ¼ cup tamari ¼ cup mirin 1 tbsp sake ½ bunch garlic shoots, finely chopped 1 tbsp sesame seeds
Heat the tea oil in the wok. Brown the beef in batches for about 2 minutes. Place the veggies in a bowl and sprinkle the sesame oil over them. Add them to the wok and cook for 2 - 3 minutes. Stir through the ginger, tamari, mirin and sake and stir until it's heated through. Sprinkle the garlic shoots and sesame seeds through and serve. Note : Unrefined tea oil is a refined chemical free monounsaturated oil with a high smoke point suitable for frying at high temperatures. For stockists visit www.phase5.com.au
Roasted vegetables with lamb and bbq corn For dinner parties I am a big fan of chopping up all your veg and adding herbs and spices and roasting and serving whatever meat you fancy on the barbie – it tastes delicious and give you time to talk to your guests.
Ingredients 1 sweet potato, peeled and cubed 1 beetroot 2 x Zucchini 1 red onion, quartered 1 x Red pepper 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine the vegetables. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 30 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned. BBQ the corn and lamb of your choice and season. Serve with homemade Tahini dressing, Tahini, Lemon juice, water and garlic.
Pineapple or Watermelon and mint salad (add coconut if you have pineapple) Chop up all the Pineapple, and add chopped mint and shredded dried coconut – leave to soak up flavours for half hour. Happy cooking! See you next week Love BOB x
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Keywords: Shallots, Celery, Broccoli, Stir Fry, Pineapple, Watermelon, Pasta, Corn, Shallots |
Eco your home in 2010Monday 1/4/10 - BOB Did you know.. for a limited time the Australian Government is fully subsidising any householder – renter, owner or landlord – to receive a FREE Home Sustainability Assessment + Report! After a roughly 45min Assessment of your home, you will receive tailored recommendations on how to improve your Energy & Water efficiency, info on how much each recommendation would save you in $$ (on your power bills) and emissions! You are then eligible to apply for an interest-free Green Loan of up to $10,000 to implement any of the recommendations… e.g. solar hot water, or new energy efficient white goods…etc..etc! CALL or EMAIL your Local Accredited Assessor at ECOVISE, for more info or to make a booking… on… (02) 8090 5411 or bookings@ecovise.com.au |
Welcome to 2010Friday 1/1/10 - BOB With a each New Year we are gladly given a fresh start. This is now the time to star thinking about making changes towards being healthy and happy in 2010 and taking care of your body and the environment should be at the top of everyone's list. Cooking for yourself and choosing the best ingredients are two amazing changes you can make immediately to help nourish you and your family. Wishing you all a happy 2010 and here's to the many beautiful recipes that will fill your healthy bellies this year! If you want to nourish your mind, body and soul check out BOB's friends! Love BOB x |
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Keywords: New Year |