RECIPE #1 - PASS IT ON!

The first chapter in Jamie's Food Revolution is Twenty-Minute Meals. We chose this particular recipe because we'd been wondering what to do with those lovely leeks we'd got from the Bountiful Sprout (one of very few green things available this time of year) and, we just happened to have two chicken breasts, already defrosted. It was easy. It was yummy. Pass it on!

CHICKEN AND LEEK STROGANOFF (serves two, according to Jamie, four for Lex and me - our chicken was a big-breasted girl!)

sea salt
3/4 c. long-grain or basmati rice (we used brown)
1 large leek (we had several small ones)
a big handful of crimini or oyster mushrooms (if you're trying to be frugal, plain button mushrooms are probably cheaper, but won't have near the flavor)
2 chicken breast fillets, preferably free-range or organic
olive oil
a pat of butter
a glass of white wine
freshly ground black pepper
a bunch of fresh parsley (Preferably flat-leaf Italian. Grow your own - it's easy, way cheaper than store-bought, and you'll always have it on hand!)
1-1/4 c. heavy cream
1 lemon

Prepare rice according to package directions. If using brown rice, keep in mind that it takes twice as long to cook as white.

While rice is cooking, cut both ends off the leek (you'll only want to use the white and light green parts), quarter lengthways, slice across thinly, place in a sieve and wash well under running water (leeks tend to get sandy grit caught down between the layers). Slice the mushrooms. Slice the chicken breasts into little-finger-size pieces.

Put a large frying pan on a high heat and add a good glug of olive oil and a pat of butter. Add the leek to the pan with the white wine, a small glass of water, and a good pinch of salt and pepper. Let it bubble away for 5 minutes, covered loosely with a piece of aluminum foil. Meanwhile, finely chop the parsley, stalks and all. Remove the foil and add the chicken strips, most of the parsley, the cream, and the mushrooms. Stir, bring back to a boil, then turn the heat down to medium and simmer for 10 minutes.

Just before serving, squeeze the juice from 1/2 of the lemon into the stroganoff (watch out for the seeds!). Season to taste. Spoon some rice onto each plate and top with the stroganoff. Scatter with the rest of the chopped parsley. Serve with the other lemon half, cut into wedges.

So remember, Viva La Revolution! Being able to cook, at least a little, is a vital ingredient to living the good life, and this is an excellent place to start. If there's anything about this recipe that you don't understand, just ask! I've been cooking for a long time, and I sometimes forget that most people don't know, for example, that you only use the white and light green parts of a leek. If there's anything else that gives you problems, bring it to my attention, please, so I can adjust the recipe. You will notice, I'm sure, that Jamie's measurements are a bit loosey goosey (as in "a glass of wine"?) That's one thing I love about the way he cooks. It's comforting to know that this doesn't have to be rocket science. Maybe when baking a cake, the measurements need to be fairly precise, but not in everyday cooking! The world will not stop spinning if you put in a little more or a little less of something, according to your own taste, or substitute 3 small leeks for one large one. Have fun with it - then pass it on!

Oh, by the way, in case you're wondering what else that is on my plate, we have a new producer that recently joined The Bountiful Sprout - Kala's Kuisine. She does some yummy Indian goodies, chutneys and what-have-you. That's one of her Samosas, and the dipping sauce that comes with it. Mmmmm!