Moroccan Chicken Stew…All I say, Mmmmm…

This morning I was browsing the internet for some inspiration what to make for dinner and I came across this amazing recipe that was inspired the by Moroccan kitchen and I knew straight away it was going to be a success (I did make some alteration to it to fit my diet). While the stew was cooking the most amazing smell filled the kitchen, unfortunately I did not have time to really sit down and enjoy my dinner as I had to rush out the door to take Knut to Hockey practice.

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4 Chicken Breast

1 Yellow Onion

2 Garlic clove

1 Tablespoon Olive Oil

1 tablespoon Cinnamon

1 tablespoon Cumin

1 tsk Turmeric

Salt and Pepper

1 can of Diced Tomato

1 cube of Chicken bouillon

2 cups/4 dl Water


1 Lemon juice and zest

Chopped Parsley


Sour Cream

How to: Start by cutting the chicken into small pieces (I prefer the taste to the chicken if the dice are not too big). Slice the onion and the garlic and fry them in a frying pan and season with the spices .

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I always fry the meat little by little so you get a nice browning as swell as the meat wont start to simmer. Add the rest of the ingredients except the parsley and lemon and let it simmer for at least 30 minutes but the longer you let it cook the more tender the meat will become.

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When you are ready to eat squeeze the lemon juice into the stew and sprinkle over the chopped parsley and lemon zest. I served the dish with roasted vegetables but for the kids I made quinoa with a click of sour cream. They loved the flavors of the stew but was not too keen on the quinoa, this is a dish I will make again but I will serve it with cauliflower rice for me and regular rice for the kids!

Original recipe

Easter Bunny or Easter Chicken, What’s your pick?

 We started this day with Knut’s skate practice at 6.50am and I had a plan that I would get over to the gym afterwards, normally I shoot over straight after I send the kids on the school bus. The thing is, this week I am not working with “time slots” so I never made it this morning. Instead Mira and I started to decorate for easter and before I knew it my good friend Elise was knocking on the door and we ended up hanging out for the afternoon.


Elise and I went to the World Market to buy a lot of swedish candy as I guess it is all about being prepared. The thing is that easter for me is associated with family, friends, food and candy so on Saturday I am all about the carbs and now I am ready, so bring on the Easter Bunny…haha!

For dinner this evening I made chicken again! I think this week is turning into a “chicken week” but hey why not, chicken is both tasty and healthy right?! After we finished me and the kids were watching The Voice before it was time for them to go to bed. I was so tempted to join them but instead I pulled myself together and conquered all my negative thoughts and sweated out an hour on the elliptical in front of the TV!


Marinated Chicken

Chicken Breast

tablespoon Olive Oil

Lemon juice

1 tablespoon Soy Sauce (gluten-free)

1 tablespoon Tomato Paste

garlic powder

Chili Flakes

Salt and Pepper

Truffle Aioli (4-6 servings)

Egg Yolks

1 tablespoon Vinegar

1 minced Garlic Clove

1 Deciliter/less than 1/2 cup Canola Oil

Chili Flakes

Salt and Pepper

1 Tablespoon Truffle Oil

How to: Mix together all the ingredients for the marinade and cover the chicken with the marinade before placing it in the oven for about 20 minutes 350F/177C. To make it easy for myself I roasted vegetables and they were done at the same time as the chicken.

Aioli Start by separate the yolk from the egg white and mix in all the ingredients except the Canola Oil that will be added slowly while using a mixer. Taste the aioli to see if you need more garlic, truffle oil or salt.

(this post was never published yesterday by wordpress, annoying!)

Chocolate Roasted Chicken with Miracle Berry

When we first moved to the US we got to know this great family that did not live far from our old place. Unfortunately they had to move back to Sweden just after a year but we have stayed in touch. Patrik and his daughter Madeleine has been visiting Chicago this past week and last night we had the pleasure of them stopping by before they had to leave our great city. Knowing Patrik and his devotion for food I decided use the Miracle Berry (I ordered it on Amazon) and make a dish from my new cookbook written by Homaro Cantu and the chicken was absolute divine!

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1 Whole Chicken

2 tablespoon Salt

1 tablespoon ground black pepper

1-tablespoon chili powder

1-tablespoon ground cumin

1-tablespoon garlic powder

2 tablespoon unsweetened Dutch cocoa powder

8 tablespoon unsalted butter (I used olive oil)

4 sprigs fresh cilantro, chopped

 Chocolate Mole

2 tablespoons olive oil

1 yellow onion sliced

2 jalapeños, seeded and sliced

3 cloves garlic, minced

2 tablespoons salt

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 teaspoons unsweetened Dutch cocoa powder

One 14 oz. can of peeled tomatoes

One 4 oz. can chopped green chilies

I lime juice

4 sprigs cilantro chopped

How to: Start by mixing the spices together in a bowl and really rub it on top of the chicken till it is completely covered as well as the inside (I ended up pouring it into the chicken). Mix the chopped cilantro and the olive oil and rub it under the skin of the chicken. Place the chicken on an oven proof dish and cook it in the oven for 20 minutes at 350 F/176C then lower the temperature of the oven and let it cook for approx. another hour or till the inside temp has reached 165F/74C. Let the chicken rest under foil for 15 minutes.

Cook the Onion and jalapeños in the olive oil till they are soft, then add garlic, salt, chili powder, cumin, black pepper and cocoa and cook for another minute. Add the tomatoes, green chilies and cook for about 25 minutes, stir occasionally. Mix the sauce in with a hand blender and season with salt and lime juice.


I served the dish with roasted vegetables and paired it with a beautiful bottle of Zinfandel. Try the dish without the miracle berry then let “pill” dissolve on you tongue and discover the difference…enjoy!



Chicken and Mushroom Olio

If you think I have not eating anything the last few days I will assure you I have, I’ve just not been posting the recipes but they are coming soon. So after the snowball fight earlier on today I was starving when it was time for dinner so good thing the dinner was both easy and fast to make.

chicke olio

4 Chicken breast

Button Mushrooms

1 Green Bell Pepper

3 Cloves of Garlic

½ cup white wine

1 cube of chicken stock

1-2 cans of tomato sauce

6-7 pearl onions

2 tablespoons Balsamic Vinegar

2 tablespoons of Oregano

Fresh Tarragon

How to: Cut the chicken breast into smaller pieces. Season with salt and pepper and fry them in olive oil in a skillet till it has a nice browning. Remove the Chicken and fry the garlic, mushroom and the bell pepper for a few minutes before adding the wine and let it simmer till half the wine is reduced. Add the tomato sauce, the fried chicken, chicken stock, onion, balsamic vinegar, the herbs and season with salt and pepper. Let it coddle for about 25 minutes to make the chicken real tender. I served the Olio with roasted vegetables and a salad.


Bacon wrapped Chicken with Sundried Tomatoes.

Wow…here I was hoping the winter was coming to an end. Yesterday was a beautiful sunny day, the snow was dripping away and I almost got the “spring it’s on its way” feeling. It did not last long though because today wet and heavy snow was pounding outside our window and the last thing I wanted to do was to go outside. This is when, the only thing you want to do is to lit up candles and bury yourself in comfort food to make you feel better but it doesn’t have to mean Chicken Wings or Pizza, it can still be healthy and clean…

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2 Chicken Breasts

4 slices of Bacon

¼ cup Sundried Tomatoes in Olive Oil

½ tablespoon Basil

1 Chopped Garlic


Roasted Vegetables

Use what ever you have available…

Brussels Sprouts

Red Onion



Red Bell Pepper


Chopped Red Chili

1 Chopped Garlic Clove

Olive Oil

Champagne Lemon Vinegar

Salt and Pepper

How to: Mix together the sundried tomatoes, basil and garlic. Cut the chicken breast in half and make a cut in the middle and stuff the tomato mix in the chicken. Wrap the bacon around the chicken and make sure the “ends” of the bacon are tucked in under the chicken on a ovenproof dish. Place the chicken in the oven 200 C./400 F. for about 20 minutes.

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Blend the chili, garlic, olive oil, Vinegar and salt and pepper and mix it with the vegetables and place the tray in the oven together with the Chicken.2013-02-26 19.42.56

A warm winter salad

So last night Knut ended up eating dinner over at a friend’s house so I thought I make something light and easy yet something that would warm us up this wintry Friday evening.

skog brasa

1 Whole Grilled Chicken





Roasted Vegetables

Brussels Sprouts



Red Bell Pepper

Red Onion



Pitted Olives



Salt and Pepper

Olive Oil

Balsamic Vinegar

Dijon Vinaigrette

1 part Olive Oil

1 part Balsamic Vinegar

1-ish teaspoon Dijon mustard

1 squeezed Garlic Clove

Salt and Pepper


How to: Start with chopping all the vegetables that is going to be roasted it the oven. Sprinkle over salt, pepper, olive oil, and vinegar and place the tray in the oven for about 15 minutes 200C/400F.

Meanwhile take the meat from the grilled chicken and pull it apart into smaller pieces. Mix the ingredients for the vinaigrette. Put the spinach on a plate followed by tomato, cucumber and leek. Place the chicken on top of the cold salad and top off with the warm vegetables and vinaigrette…and enjoy!

A simply oven roasted Chicken

So I really, really have to go to the grocery store as we don’t even have coffee for tomorrow morning but Thursdays is not a good day to do so because it is CRAZY day. I literally spent my entire afternoon picking up and dropping the kids off at different activities. So not only did I not really have anything to work with in kitchen but I also need to make something quick and easy. So I decided that I would cleanout whatever poor vegetables were left in the fridge and use it for this evening’s dinner and actually it turned out absolutely heavenly!

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500g or 1 lbs. Chicken breast

200 grams or 7 oz. Salami (A friend brought this for me from Bolzano in Milwaukee, Wisconsin…divine)

Red Onion


Yellow squash



Olives (I had garlic, chili, calamata)

Garlic cloves (I used marinated from the deli)


Fresh Rosemary

Salt and Pepper

3-5 tablespoonsOlive Oil

3-5 tablespoon Balsamic Vinegar

1 tablespoon dried Thyme

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How to: Set the oven on 200 C. or 400 F. Chop all the ingredients into smaller pieces and lay them out on an ovenproof dish and season with salt and pepper. Mix the olive oil, balsamic vinegar and thyme and drizzle it over. Place the tray the oven for 15-20 minutes…

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While the dinner was getting ready in the oven I went to pick up Knut from practice and the house smelt delicious as we entered. Freddie enjoy a glass of Cabernet Sauvignon and apparently it went very well with the Chicken after this busy Thursday afternoon 🙂

Sesame Chicken with an Avocado Salsa and roasted Cauliflower Salad

I love Sesame Oil not only for its health benefits but I also love the flavor!

Sesame Oil is one of the super, super foods that can be used for its i.e. anti-inflammatory qualities, it’s good if you have cardiovascular issues, it lower the cholesterol and so on, the list is very long and you can read more about the benefit from sesame Oil here

So today I made dinner in the spirit of Sesame Oil…

Sesame Chicken– recipe by Ola Lauritzson and Ulrika Davidsson

4 Chicken breasts

1 tablespoon grated Ginger

4 tablespoons Soy Sauce (gluten-free)

1 tablespoon Sesame Oil

Splash of Canola Oil

Salt and White Pepper

Avocado Salsa – recipe by Ola Lauritzson and Ulrika Davidsson

2 Avocado

½ Papaya

1 Lime

2 tablespoons Soy Sauce

1 teaspoon Sesame Oil

1 teaspoon Sambal Oelek

Salt and Black pepper

Roasted Cauliflower Salad-by Kitchen lab101

1 head of cauliflower (cut into floret pieces)

I did not use any raisen…1/2 cup golden raisins

4 tablespoons of olive oil

2 cloves of garlic (minced)

2 tablespoons of tahini sauce (paste of ground sesame seeds found in the “kosher” section of super markets)

4 tablespoons of water

1/2 lemon

1 tablespoon of salt

1 teaspoon of toasted sesame seeds

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How to: Start by cutting the kitchen into pieces and mix together the marinade. Meanwhile you are letting the chicken infuse in the marinade mix prepare the Avocado salsa by cutting the avocado and the papaya into small pieces. Squeeze the lime juice and mix in the soy sauce, sesame oil, sambal oelek, salt and pepper and keep it cold till you are ready to serve.

Preheat oven to 425F.  Toss cauliflower with 2 tablespoons of olive oil and 1/2 tablespoon of salt.  Spread onto one layer on cooke sheet and bake for about 15-20 minutes (or until cauliflower is slightly browned / you can stick a fork through it pretty easily).

In the meantime, in a small saucepan heat the remaining olive oil.  Saute the garlic over low heat in the oil until it starts turning brown.  Turn off the fire and add in the tahini sauce, water, and remaining salt.  Squeeze the juice from the lemon and then mix all of the ingredients together to help it shape into a more sauce-like form.

When the cauliflower is ready, take out of the oven and put into mixing bowl.  Add the sauce into the bowl and mix so that sauce coats cauliflower florets.  Add the raisins and sesame seeds; mix until all ingredients are properly combined – and that’s it, you’re done! (check it out…there is some awesome recipes)

At the same time you’ll stick the chicken in the oven or on the barbeque for about the same amount of time

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Just a simple Chicken Salad

Thank god that I bought some grilled chicken yesterday because after today I had no energy left cooking, but the salad turned out nicely with a lot of different flavors to it.

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Marinade for Chicken

1 Grilled Chicken chopped

Olive oil

Balsamic Vinegar

Soy sauce (gluten-free)

Salt and pepper






Red Bell Pepper

Red onion


Chili Olives (deli)

Marinated mushroom (deli)

Artichokes (deli)




1 part Olive oil

1 part Balsamic Vinegar

½ teaspoon mustard

1 minced Garlic clove

Salt and Pepper

How to: Mix all the ingredients for the Chicken Marinade and let it marinade while you are making the salad. Cut up the vegetables for the salad and sprinkled some lemon juice over the avocado so wont turn brown. Mix in the Vinaigrette into the salad and serve it with the chicken. The reason I marinated the chicken is because I don’t like chicken the day after unless I marinate it. I made pasta for the kids, as especially Mira is not to keen on vegetables.

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Asian chicken and a fake noodle wok


1 lbs. Chicken of File

Lime sauce

1 big Lime Juice

1 tablespoon ginger

½ cup Soy sauce (gluten-free)

Salt and Pepper

Marinate the chicken in the Lime sauce.


Brussels Sprouts


Olive Oil

White Wine Vinegar

Salt and Pepper

Roast the Vegetables in the oven 350 F. till they have a browning.

Fake Noodles

½ Cabbage grated

Chopped Cilantro

Chopped Cashew nuts

½ chopped Red Chili


Take the chicken out from the sauce and fry it till it is thoroughly cooked and have a nice browning. Put the chicken to the side and do the same with the cabbage. Use the leftover Lime sauce and mix it with the cabbage. Make sure you heat everything properly so you don’t get uncooked chicken juice in your food. Mix in chicken and the vegetables and sprinkle Chopped Cilantro, Cashew nuts and chili on top.


I also made egg noodles for the rest of the crew and I served it with a splash of sweet and sour sauce.