A handful of fresh basil, a handful of spinach, half a lemon, 1.5 dl home-made rhubarb juice (rhubarb, lemon, dash of brown sugar, anis, cardamom), 1.5 dl Pellegrino or any other mineral water, 1 tsp agave syrup. Mix in a blender starting with the lemon and herbs. I alway trust my husband’s good old Hamilton Beach bar mixer. Never let’s me down. Neither one!
Tag Archives: spinach
A 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.
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.
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.
Once again I did not have all the ingredients of the recipe in the pantry and a bit of improving was needed. I changed some of the veggies and the fruit. I used chili instead of Cheyenne pepper. I think the dressing turned out wonderful with the cilantro paste. Can you believe I was out of Dijon mustard? Actually still am.
Here you have the recipe in short and it is for four:
Half a sweet potato, half of a large zucchini, one apple, 2 small onions, 1 tsp ground cinnamon and two dried chillies
Spinach and rocket, even kale. A handful of chopped roasted nuts and a handful of chopped dried apricot.
Dressing: 1/2 dl balsamic vinegar, 1/2 dl olive oil, 2 tsp cilantro paste, ground black pepper and 1 tbsp mustard seed
Peel and dice the veggies. Place all but the apple on an baking sheet and sprinkle with cinnamon. Bake in 175 C for 20 min. Add the apple. Put all the dressing ingredients in a glass jar, close the lid and shake.
Build the salad on a large plate starting with the greens. Add the warm veggies and mix in the nuts and apricot. Pour in the dressing or half of it so that people can add their plates if they wish.
Serve as such or with a grilled chicken or meat.
I mixed together a ripe avocado, a handful of baby spinach and a blood orange. Added 1 dl water and 2 dl unsweetened coconut milk. Yummy!
The recipe gave two small portions to enjoy immediately and a small bottle to carry on and enjoy after the morning yoga. Have a wonderful day!
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.
This morning called for an-out-of-ordinary breakfast with omelette and yoghurt with chia and goij berries. A bit of night new snow on the ground and beautiful sunshine at noon. Not as cold as yesterday, only -12!
I served a lightly cooked one-egg omelette on rosemary bread. The bread had three layers: baby spinach, salmon and omelette. This should carry us on until a late afternoon lunch.
I was craving for a lighter dinner and low-carb dinner the other day and decided to go for a chicken salad.
Start with baking chicken fillets in oven – breast fillets (ca. 300 grams), salt, pepper and lemon juice, 20 min in 180 C.
For two you will need: Large handful of spinach leaves, large handful of lightly cooked bread beans, 2,5 dl halved and lightly roasted cherry tomatoes (roast them with the chicken), 2 tbsp walnuts, walnut oil, 100 g soft Chevre (and the 300 g chicken fillets mentioned above).
Build the salad on serving plates starting with the spinach and finishing with chicken and walnut oil. Enjoy!