Day 14 - Bacon and Cheese Omelette

Cookbook - Jamie's Food Revolution

Today I, as in Jared, made a delectable bacon, cheese, and egg omelette.

Obviously an omelette is made of eggs. (If you don't know that, you might want to consult your doctor about your knowledge)

It was fairly easy to make which was a relief after last night when we made two dishes and the failure of the lemony lemon cake.

All I did was put eggs in a bowl, put in some salt and pepper, mix it up, and then you put it into a hot frying pan after you put in a chunk of butter and let it melt.

New cooking station...

You wait until it's kind of cooked on the bottom but kind of not cooked on the top. Then you add the cheese and bacon, which I was supposed to cook in the pan, but I used the microwave.

Perfectly cooked omelette

When it's just about cooked, I folded it in half like a taco.

Folding it like a taco

It cooked for a couple more minutes and ta da! If you do this you will have made your first bacon and cheese omelette. We will be sending you your certificate in the mail and you will receive it shortly.

Perfecto!

Notice from the pictures that we have made a better work station so we're not running around all the time. We have added a cutting board that we're leaving out all the time just like Sam the Cooking Guy from Just Cook This... 'cause we don't have a whole counter made of wood like Jamie.

I like the new station. It brings joy to my heart. Seriously.

Happy Eating...until next time...

DOS (2) THUMBS UP

Day 8 - Evolution Cucumber Salad and Baked Cod Wrapped in Bacon with Rosemary...er, Basi

Cookbook - Jamie's Food Revoloution

Tonight I, Jared, was feeling strangely exuberant so I made ‘dos’ dishes. I made some cod with bacon wrapped around it. A fun fact is that bacon is my favorite food. Also, I made some cucumber salad that I only had a bite of because I’m not a big cucumber fan. I do like pickles, though. Pickles have that weird pickle flavor while cucumbers are just crunchy water.

The salad was quite easy to prepare. All you do is skin some cucumbers (from my sister’s school class garden), cut them into bite sized pieces, add olive oil--6 tablespoons to be exact, two tablespoons of lemon juice, a bit of salt and pepper, and last, and definitely least (‘cause I didn’t like it so much), a tablespoon of plain yogurt. It called for chili and mint, but I we didn’t have those so I didn’t add them.

I give it an 1/8 of a thumb up, but everyone else thought it was super good and give it 2 THUMBS UP. My padre said that we should chill it for a while to make it better.

Moving on the the cod. It was super duper yummy because of the bacon, and because of the cod even though this was the first time I’ve ever had cod. I used some basil, but you can use rosemary. You slice it, mix it with olive oil, sprinkle it with salt and pepper, put bacon strips around it and bake for 10 minutes at 475 degrees.

Next time for us, but the first time for you people reading, you should halfway cook the bacon so it’s actually crunchy by the time it’s done cooking. It’ll be very crunchy.

I would give this 1 3/4 THUMBS UP, but my parents and brothers give this 74...I mean, 2, THUMBS UP.

My dad said this was an $18.00 plate entre that you can make in approximately 1/2 hour and for way cheaper than $18.00.

Day 7 - Potato

From Jamie Oliver.com

also called: Baked Potato Skins with gorgonzola, rocket, and mustard fruit

____________________

Dear John,

Today I made so yumalicious potato skins. They when yummy!!! Well..

Bye & Love,

Savannah Curtis

____________________

Okay, that was from Dear Jonathan, the movie otherwise know as Dear John. Now I haven't seen that movie but the girl named Sofia, also known as Sophia with a 'ph', really wants to see it. From there I figured that they write letters to each other, hence the name of the movie, and I wrote a letter as seen above.

Now as you might of guessed I, as in Jared, made some potato skins.

It was easy!!

I got a potato, poked holes in it with a fork, and covered it with olive oil.

Then I cooked them at 400 degrees for an hour and then cut them in half, scooped out the insides, and put them into a biggish bowl. Yes, biggish. Mix with cheese and scoop back in!!!

Very yummy if you ask me but if you don't ask me they're still very yummy.

Then you add rocket (if you don't know what that is, don't fell like a loser, I didn't either) but we used oregano and it worked just as good.

So... until next time... (did you notice that I always say that at the end? It's cause I don't know what else to say...). So...until next time...

7 (or 2) THUMBS WAY UP

Day 4 - Baked Pudding

Cookbook: Jamie's Kitchen

This is probably my favorite dessert I've ever tasted! Ever. Except besides tiramasu (maybe). It has a light fluffiness like tiramasu. It's really creamy. You take a bite into it and there's the gooeyness and fluffiness of it, so it's a really good combination.

You let it sit for about 5 or 10 minutes. It stays warm so the outside isn't too hot, but then the warm gooeyness inside kind of spills out.

And actually this recipe itself is gluten free! We didn't have to replace anything. It uses rice flour instead of wheat flour, which was the best part. You do have to be a chocolate lover for this, though.

It wasn't that hard to make, but it is difficult for when you're a beginner because you have to separate the eggs because you need the whites for part and the yolks for part, so it's harder for beginners because if you've never done egg whites before it is difficult.

We also had to do the chocolate and espresso early but we didn't have any ice tray molds so we used an old halloween jello mold which was funny.

We also didn't know if it was supposed to be unsweetened chocolate or not, so we used chocolate chips and eliminated most of the sugar because we figured the sugar in the recipe meant we were supposed to use unsweetened chocolate, but it turned out great.

All in all, I thought if this was judged in a restaurant, it would get 5 stars.

2 THUMBS UP!

Day 3 - Classic Tomato Spaghetti

Cookbook: Food Revolution

Jared wasn't here again today. He was over riding bikes with his friend, so I made classic spaghetti from the Food Revolution book.

Me and my mom decided to add our own spin by putting in balsamic vinegar (which my mom loves, and I think is okay), Shitake mushrooms, and fresh oregano from our garden. Well, we really don't have a garden but we have a flower bed that has flowers and oregano, a dead cilantro plant, and a really huge basil plant.

We did two types of pasta.

We did quinoa pasta which is gluten free and really yummy.

And we made regular spaghetti.

This is something I will definitely make again because I liked the homemade sauce and how it tasted. It tasted different than the processed type you buy at the store because you can actually feel the tomato in it and the other ingredients. In the jar sauce it's kind of slimy and has no texture. Feeling the tomatoes is better if you like it chunky. Which I did. The fresh basil is better because you can taste it and it really spreads the flavor and you get a piece of basil in each bite. You get the real natural flavor.

This was very easy to make and very tasty so I think you should try to make it at home.

2 THUMBS UP!