{"id":1503,"date":"2016-05-23T09:21:16","date_gmt":"2016-05-23T13:21:16","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/?p=1503"},"modified":"2016-05-23T09:32:57","modified_gmt":"2016-05-23T13:32:57","slug":"keep-calm-and-cook-on","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2016\/05\/23\/keep-calm-and-cook-on\/","title":{"rendered":"KEEP CALM AND COOK ON"},"content":{"rendered":"
\"food_revolution_jamie_oliver_foodstand_etsummer_quiche\"<\/a>

Photo @etsummer<\/a><\/p><\/div>\n

JOIN THE FOOD REVOLUTION\u2014IT’S NOT\u00a0TOO LATE!<\/h2>\n

We celebrated Food Revolution Day\u00a0with Jamie Oliver\u00a0last Friday, but the #FoodRevolution isn’t over yet!\u00a0You still have 6 days left\u00a0(deadline is Sunday, May 29th at midnight EST) to enter our two\u00a0Food Revolution contests<\/a>.<\/strong><\/p>\n

Here’s how!<\/strong><\/p>\n

1.\u00a0Join Jamie Oliver on the app<\/a> and share recipes and tips that have saved your life using #FoodRevolution<\/a><\/strong>. Every tagged post counts as an entry to win an autographed copy of Jamie’s new book<\/a><\/strong>.<\/p>\n

2.\u00a0<\/strong>Once you share, invite 3 of your friends<\/strong> to join the Revolution on Foodstand<\/a>\u2014each friend you bring to Foodstand enters you to win $100 at Brooklyn Kitchen<\/a><\/strong>.<\/p>\n

A big congratulations to last week’s Brooklyn Kitchen prizewinner @mr_good_food<\/a> for inviting a friend to Foodstand, and the winner of Jamie’s new book,\u00a0@Lulu<\/a>, for her spring garlic #FoodRevolution post<\/a>! Keep up the good work, and stay tuned for next week’s final winners. It could be you!
\n<\/span><\/p>\n

EAT & DRINK<\/strong><\/h3>\n
\n

ROAST CHICKEN WITH POTATOES & CARROTS\u00a0by\u00a0Jamie Oliver<\/a><\/h3>\n

\"chicken_jamie_oliver_foodstand_food_revolution\"<\/a><\/p>\n

INGREDIENTS<\/strong><\/p>\n

1 pound carrots
\n1\u00bc pounds potatoes
\n1 head of garlic
\n5 sprigs of fresh rosemary
\nolive oil
\n3\u00bd-pound whole higher-welfare chicken
\n1 lemon
\n5 sprigs of fresh thyme<\/p>\n

METHOD<\/strong><\/p>\n

Preheat the oven to 425\u00b0F.\u00a0Scrub, trim and halve the carrots lengthways.\u00a0Scrub, peel and halve the potatoes,\u00a0quartering any larger ones. Add to a large\u00a0roasting pan.<\/p>\n

Break the head of garlic into cloves, leaving\u00a0them unpeeled, then lightly crush with the\u00a0flat side of a knife. Pick the rosemary leaves,\u00a0discarding the stalks. Add the garlic and\u00a0rosemary leaves to the pan.\u00a0Drizzle with oil, season with sea salt and\u00a0black pepper, then toss well and spread out\u00a0in an even layer.<\/p>\n

Rub the chicken all over with a pinch of salt\u00a0and pepper, and a drizzle of oil. Stuff the\u00a0chicken cavity with the whole lemon and the thyme sprigs.\u00a0Place the chicken in the pan, on top of the\u00a0vegetables.<\/p>\n

Reduce the oven temperature to 400\u00baF, then\u00a0add the chicken and roast for 45 minutes.\u00a0Carefully remove the pan from the oven, use\u00a0tongs to turn the vegetables over, then spoon\u00a0any juices from the pan over the chicken.<\/p>\n

Return the pan to the oven for a further\u00a030 minutes, or until the chicken is cooked\u00a0through. To check, pierce a chicken thigh\u00a0with the tip of a sharp knife \u2013 if the juices run\u00a0clear, it\u2019s done. Otherwise return the pan to\u00a0the oven, cook for a little while longer and\u00a0repeat the test.<\/p>\n

Once cooked, transfer the chicken to a\u00a0board and return the vegetables to the oven\u00a0for a final 5 minutes to crisp up, if needed. Cover the chicken with a layer of aluminum foil and a dish towel, then leave to rest for 10 to 15 minutes.
\n<\/span>
\nUsing a sharp carving knife, cut up the chicken, then serve with the roasted veggies. Delicious with a green salad on the side.<\/p>\n

Serves 4; Ready in 1 hour 45 minutes
\n<\/p>\n

\n

FALENTIL\u00a0by\u00a0debspots<\/a><\/h3>\n

\"falentil_debspots_food_revolution_foodstand_famie_oliver\"<\/a><\/p>\n

INGREDIENTS<\/strong><\/p>\n

1 cup lentils
\n1 sweet potato
\n1 celery rib, minced
\n1 scallion or 2 fat, wild chives, sliced thinly
\n1 large jerusalem artichoke, diced (optional)
\n3 tbs olive oil
\n1\/3 cup panko, regular or gluten free
\n1\/4 cup salted toasted almonds
\ncumin, to taste
\ncayenne, to taste
\nsalt and pepper<\/p>\n

METHOD<\/strong><\/p>\n

If you have time,\u00a0brining lentils<\/a>\u00a0improves their flavor and texture. Then cook them in simmering water until they are tender: 5-7 minutes of they\u2019re brined, 15-20 if not. Drain very well.<\/p>\n

Cook the sweet potato in the microwave for 6 minutes or conventional oven for 50-60 minutes, until very soft.<\/p>\n

Saut\u00e9 the scallion or chives, celery, and jerusalem artichoke, if using, in 1 tbs. of the the oil for 5 minutes or so, until the vegetables soften.<\/p>\n

Place the almonds in the bowl of a food processor and buzz until finely ground; stop before you make almond butter. Add the remaining ingredients and process until everything comes together in a mass and is uniformly pulverized. It\u2019s ok if you have some texture, but you don\u2019t want whole lentils or big chunks of veggies. You\u2019ll want to stop and scrape the bowl a few times. Taste for and adjust seasoning.<\/p>\n

Scrape this lovely paste into a big bowl, cover, and refrigerate for at least an hour and up to a day. Form into 9 patties, roughly 2 inches across and \u00be inch thick.<\/p>\n

Preheat the oven to 350\u00b0. Heat the remaining 2 tbs. oil in a heavy, large, nonstick skillet. Cook the falentils over med-high heat until browned, about 5 minutes; flip and brown on the second side. Slide the pan into the oven for 15 minutes until the patties are heated through. Serve immediately, or refrigerate and reheat in a conventional or microwave oven\u2014they reheat beautifully!<\/p>\n

There are so many ways to serve these. They\u2019re great with traditional falafel accompaniments like hummus,\u00a0tomatoes, olive oil, lemon, lettuce, pita\u2026 Or you could treat them like a\u00a0burger\u2014top with mayo, ketchup, mustard, tomato, onion. Or try them with\u00a0Tzatziki<\/a>\u00a0or\u00a0Tahini Sauce with Herbs<\/a>.<\/p>\n

Makes 9 falentils, serves 4 as a main course.<\/p>\n","protected":false},"excerpt":{"rendered":"

JOIN THE FOOD REVOLUTION\u2014IT’S NOT\u00a0TOO LATE! We celebrated Food Revolution Day\u00a0with Jamie Oliver\u00a0last Friday, but the #FoodRevolution isn’t over yet!\u00a0You still have 6 days left\u00a0(deadline is Sunday, May 29th at midnight EST) to enter our two\u00a0Food Revolution contests. Here’s how! 1.\u00a0Join Jamie Oliver on the app and share recipes and tips that have saved your life using #FoodRevolution. Every tagged post counts as an entry to win an autographed copy of Jamie’s new book. 2.\u00a0Once you share, invite 3 of your friends to join the Revolution on Foodstand\u2014each friend you bring to Foodstand enters you to win $100 at Brooklyn Kitchen. A big congratulations to last week’s Brooklyn Kitchen prizewinner @mr_good_food for inviting a friend to Foodstand, and the winner of Jamie’s new book,\u00a0@Lulu, for her spring garlic #FoodRevolution post! Keep up the good work, and stay tuned for next week’s final winners. It could be you! EAT & DRINK ROAST CHICKEN WITH POTATOES & CARROTS\u00a0by\u00a0Jamie Oliver INGREDIENTS 1 pound carrots 1\u00bc pounds potatoes 1 head of garlic 5 sprigs of fresh rosemary olive oil 3\u00bd-pound whole higher-welfare chicken 1 lemon 5 sprigs of fresh thyme METHOD Preheat the oven to 425\u00b0F.\u00a0Scrub, trim and halve the carrots lengthways.\u00a0Scrub, peel and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[52,85],"tags":[108,109,86],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1503"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=1503"}],"version-history":[{"count":15,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1503\/revisions"}],"predecessor-version":[{"id":1550,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/1503\/revisions\/1550"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=1503"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=1503"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=1503"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}