Tag Archives: dinner

Moroccan-inspired Chicken Tagine

Easy and delicious meal is what I had in mind today when getting a kilo of chicken clubs at the grocery. Turned to my tagine pot and ras el hanout spice and lemon. Added some herbs and onion and voila. Tried the newest household appliance when preparing couscous with tomato and garlic. My husband is an appliance geek and the cupboards are filling up with all sorts of gadgets. The mini-chopper and cream whipper  being one of the latest ones.

Back to the dinner.

The tagine pot – a kilo of chicken clubs,  1 tbsp olive oil, 1 onions, 2 garlic cloves, 2 dl water, 2 tsp ras-el-hanout, 2 tsp coriander, salt and white pepper, 1 lemon and four dried figs

Chop the onion and garlic and sauté in oil. Add the spices and pour in the water. Add the chicken, lemon and figs. Cook on slow heat under lock for 40 min.

Couscous and Brussels sprouts: 2 dl Brussels sprouts. Rinse and cut in two the sprouts. Roast in oven. Chop 2 tomatoes and one garlic clove in a mixer. Add 2 dl of couscous prepared according to the instructions on the package. Place the couscous and the Brussels sprouts on a platter. Sprinkle with olive oil.

Enjoy! Have a wonderful weekend!

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#40 Cheese and Avocado Tortillas with Papas de Padron

imageAnother Mexican inspired dish and one inspired by Pinterst. I truly believe that Pinterest is for inspiration and hopefully one day for inspiring. Thanks xx for this recipe.

My version has two alternatives for the tortillas:
gluten-free maize tortillas and soft wheat tortillas. I also made two  fillings
Filling 1: hummus, Cheddar cheese, sliced avocado
Filling 2: Philadelphia cream cheese, Cheddar cheese, rocket

Prepare the fillings: slice the avocado, make the hummus and shred a bit of rocket.
Halve the tortillas. Spread hummus or cream cheese on the tortilla, add a slice of Cheddar and put on some avocado or rocket.  Turn the tortilla halves into two making it the size of one-quarter.
Heat a frying pan and add some olive oil. Fry the tortillas on medium heat until golden brown.

Use another pan to make Papas de Padron – sweet peppers.
For two people you will need two handfuls of small green peppers and some salt.
Heat a frying pan and place the peppers and salt on it. Fry until the peppers start to pop and before they burn.
The beauty of this dish and the peppers are that you never know which ones are really hot. Some, perhaps one in eight, are hot the others sweet.

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#38 Fragrant Chicken Tagini

imageA packet of chicken fillets in the fridge and a tin and another in the pantry. Additionally an unopened jar of Ras El Hanout spice that I had never used before. This was the start for this new concoction, a fragrant chicken pot with Moroccan inspiration.
For four portions you will need
Olive oil, 500 g chicken, 1 onion, 2 garlic cloves, 2 cm of fresh ginger, 10 pitted dried dates, 3 dl water, 2 tbsp ras el hanout, 2 canned grilled sweet peppers, and a handful of chopped mint and parsley, salt.
Chop the onion and sauté it in olive oil in a tagine pot. Add the chicken and fry until golden brown. Add the spices and pour in the water. Add the dates and diced sweet pepper. Simmer under lock for 20 minutes. Add the herbs before serving.

Taste and add salt if needed. Serve with couscous and baby spinach.

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#37 Plate with Roasted Autumn Vegetables

A plateful of roasted vegetables for dinner.

For two you will need:  a pumpkin, a sweet potato and a persimmon fruit. A handful of baby spinach, a table-spoon of olive oil and a handful of hazelnuts.

Turn the oven on to 175 C and place the pumpkin on an oven plate. Roast for 40 min and then add the sliced sweet potato. Bake for 20 minutes. Add the sliced fruit and bake for 10 min. Place a handful of baby spinach on a plate and then the vegetables. Sprinkle on some olive oil and chopped hazelnuts.
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#33 Lamb in a Pot

imageFound this wonderful packet of assorted lamb cuts t the local grocery store on Friday. I had been trying to decide what to cook and was lacking inspiration. This packet solved it all …and I knew I would have the time to make this slow cooked pot on Saturday.

For a meal for six you will need: 

1 kilo of lamb cuts, 2 tbsp butter, a twig of rosemary, a handful of thyme, 0ne onion, two carrots, one parsnip and 3 cloves of garlic, 2 dl red wine, 1.5 dl water, 0.5 dl espresso

Chop the meat into large chunks. Peel and chop the vegetables. Melt the butter in a pan, add half of the herbs and the garlic. Brown the meat and place in a pot. Sauté the vegetables in the butter and pour them over the lamb. Add the wine and water on the frying pan, let come to boil and pour into the pot.

Cook in 160 C for three hours, half the time with the lock and half without.

Serve with roasted vegetables – butternut squash, carrot, parsnip and potato.

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#20 Aubergine Burger

Long time no posts but that does not mean no food or cooking. Spring is often hectic time and after work hours I don’t feel that much like sitting down to write. This is of course also because of all the reading and writing at work.

These delightful veggie burgers were our dinner last night. I’d had the aubergine waiting since Saturday and now it was perfectly good to be roasted.

For burgers for two, you will need: 1 medium-sized aubergine (cut into thin slices and roasted, 20 min in 175 C), 2 tomatoes, a handful of salad greens (lettuce, spinach), mayonnaise (optional), 50 g feta cheese and a good hamburger bun.

Slice the aubergine and roast in the oven. I sprinkle a bit of salt on the slices. Slice the tomatoes and shred the greens. Mince or slice the feta. Put the buns into the oven for a few minutes. They are so much better when warmed up. Build the burgers starting with the mayonnaise and topping with feta. I also like to serve all the fillings in small bowls and let everyone build their own burger.  Enjoy!

If you have carnivores at the table, you can of course serve them a chicken fillet or a hamburger as a side dish. Alternatively, you just continue converting them into part-time vegetarians.

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#8 Moroccan Meatballs 

 Sunday dinner has got to be a full meal preferably with meat. This is the day to eat meat – Only a couple of time a week.

These Morrocan kefta, meatballs are delicious and quite hot.

For four portions you will need

300 g minced beef,handful of parsley,  2 tsp cinnamon, 1 tsp ground cumin, 1 tsp ground coriander seeds, one onion, small dried chili

oil and butter, one onion, 3 garlic cloves, 4 cm of ginger, one red chili pepper, handful of parsley, 2 tsp dried mint, 2 tsp turmeric, 3 dl water, juice of half an orange, one lime

Chop the onion and mix in the minced meat with the spices and parsley. Add some salt and pepper. Make small meatballs, the size of hazel nuts.

chop the onion, peel and chop the ginger, and halve the garlic. Heat the butter and oil in a pan or a tagine. Add the onion, garlic, turmeric and chili. Sauté and add the water. Add half of the herbs.Simmer for 10 minutes. Place the meatballs into the pot and simmer for 10 minutes. Add the orange juice, mint and parsley and the rest of the turmeric.

Serve with couscous and broccoli.

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#6 Quinotto of Kale, Spinach and Bell Pepper

imageThis is absolutely delish and aother gorgeous recipe found in ELLE mat & vin and pimp,ed according to what’s in the pantry. This pot is full of protein and oh so very tasty.

For three persons you need:

A small red onion, olive or coconut oil, 3 dl cooked quinoa, 0.5 l water or vegetable stock, 2 large kale leafs, a large red pepper, 75 g baby spinach, salt and pepper, 1.5 dl grated Parmesan

Set the oven to 200 C. Cut the pepper into four pieces and roast for ten minutes. Put it in a plastic bag, let cool and peel the skin. Cut it into smaller pieces.

Chop the onion and sauté in oil. Add the quinoa and the liquid. Rinse and chop the kale, and add to the pot. Cover with a lid and let simmer for 15 minutes. I use a tagine pot that simmers on a very low heat.

Add the spinach and the pepper, and salt and pepper for taste. Simmer for 5 minutes. Add the Parmesan saving some for the table. Let the Parmesan melt and then your quinotto is ready to be served.

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Post #2 Chicken Tagine

imageimageLet it snow let it snow… What a blizzard we’ve had today and it’s still snowing. I love winter and snow as long as it is not too cold. The delays in traffic have not gotten to me yet and I did not even mind the doubled commuting time this morning.

 

 

 

 

 

 

 

 

 

 

Soups and stews are winter food and also great for weekday meals as you can serve them several days. We got a tagine pot a few years ago and it splendid for stews, and tagines of course.

My husband treated me with this lovely chicken tagine. The recipe originates from Tagines & Couscous by Ghillie Basan.

For four portions you need: olive oil and butter, 6-8 chicken drumsticks, 1 onion, 1 tsp of dried rosemary/1 tbsp chopped fresh, 40 g fresh ginger, 2 red chillies (chopped and de-seeded), 2.5 dl dried apricots, 2 tbsp honey, 2 cinnamon sticks, 1 can of canned tomatoes, salt and pepper.

Sauté the chopped onion in the oil and butter. Add the chilli, ginger and rosemary. Add the cinnamon and the chicken. Stir in the apricots and the canned tomatoes. Cover and cook on slow heat for 35 minutes. Season with salt and pepper. Serve with couscous.

 

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Finnish Dolmades, Grandma’s Cabbage Rolls

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This is not a Christmas dish at all but one of the favourite dishes, real comfort food. I can remember learning to make, roll, these at grandma’s way back in time. I must have been in my early teens.

I’ve had this cabbage head with a label ‘cabbage roll cabbage’ in the fridge for a couple of weeks now and this morning it begged me to it into dolmas. It had been ages since I last made these and now we are wondering why we don’t have them more often. The recipe is really not that complicated and the cooking is the most time-consuming part.

For four portions you need

a medium-sized cabbage, 300 g minced meat,  a chunk of smoked pork loin, 3 small onions, 1,5 dl cooked rice, marjoram, white pepper, 20 g butter and 3 dl beef stock, 2 tbsp dark syrup

Start with cooking the cabbage. Carve out the bottom stem of the cabbage. Cook the cabbage in salt water for 10-15 minutes. Prepare the filling in the meanwhile. Chop the onion and the pork. Sauté in a frying pan. Add the meat and sauté lightly. Mix in the rice. Season with marjoram and white pepper.

Loosen the cabbage leaves carefully. Fill the leaves one by one, taking them into the palm of your hand, placing a spoonful of filling in and rolling it up. Place the rolls in a greased oven form. Fill the form and sprinkle the rolls with syrup. Cook in 150 C for 1,5 hours. Pour over beef stock every 30 minutes. Enjoy with lingonberry.

 

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