I know it is only Thursday night and Taco Night is sort of reserved for Fridays but what the heck. This is what I found in my cupboards, so tonight we’ll have Taco Pie!
3 deciliter Almond Flour
1/2 deciliter Sesame Seed
1 teaspoon Salt
1 teaspoon Coconut Oil.
1 lb minced Beef
Salt and Pepper
(I added a touch of bong but it’s ok to use beef bouillon, make sure you mix it in well)
1 deciliter cream
1 deciliter milk
Salt & Pepper
Direction: Add all the ingredients for the pie shell in a food processor and mix it together until it becomes a smooth paste. In a oven proof dish press the paste and prick it with a fork. Pre-bake it in the oven for about 10 minutes at 350 F.
Fry the minced beef and drain any fat or liquid that comes from the beef. Add garlic and the spices (touch of taste) and fry for another couple of minutes. When done add it into the pie shell and lay out the chopped tomatoes.
Whisk the egg, milk, cream together with the spices and pour over the pie. Sprinkle over the cheese and bake in the oven for 15-20 minutes.
What a hectic and not so healthy labor day weekend. Every night we had a party and don’t take me wrong it was fun and awesome but maybe not so healthy!!
I was really in the mood for something easy, fresh and quick as I did not have too much energy to cook last night. We picked up a skirt stake from whole foods that we threw on the grill as soon as we got home from the store.
Today is the day before midsummer and we decided to do our grocery shopping like everyone else…mistake!!! It took for ever and when we finally got back home the kids were starving and so was me and my sister. So meanwhile I made pancakes for the kids Helena made this unbelievable delicious summer salad with prawns…Unbeatable!
How to: Cut the chicken into to pieces, slice the sausage and dice the vegetables then place it on an oven proof tray. Sprinkle lemon juice, balsamic vinegar, olive oil and the herbs over the ingredients and season with salt and pepper. Place the tray in the oven for about 20-30 minutes or until the chicken is thoroughly cooked at 400F/200 C.
Next time I’ll not use a whole chicken because it almost landed on my head while cutting it, guess I am no butcher…haha, but I’ll get some extra chicken wings because Mira just loved them 😉
Have never been a breakfast gal, except for my cup of black coffee! My lack of interest in this early meal is also the reason why I never really blog about my breakfast as it’s not that exciting but today I decided I would actually change it up a bit.
I normally have 3 boiled eggs (1 yolk) depending how I feel I also might make porridge but not always. Today I decided to try to make something that is a little bit more enjoyable, as well as something that was quick and easy.
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.
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.
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…
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.
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.
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!
It is still Friday after all…Even though Valentines is over, I’m crazy tired from the boxing I did earlier today and my very bruised knuckles I managed to eat a wonderful dinner with my amazing family.
How to: Start with taking out the meat and let it become room temperature. Meanwhile start preparing the Tarragon Salsa Romesco. Use the mixer to make flour out of the almond and the hazelnuts, mix in the rest of the ingredients except the Olive Oil. The Olive Oil you will add slowly while you whisk the salsa when you are done store it in the fridge till you are ready to serve.
Mix the blackening with Olive Oil and use your hands to rub it into the meat. I don’t have a grill I can use during the winter so I fried the meat so it go a nice browning to it on both sides then I put it in the oven to finish it. I did this at the same time as I roasted the asparagus that was sprinkled with Olive oil, Lemon Champagne vinegar and sea salt.
How to: Mix parsley, garlic, lemon zest, coconut flakes and salt and pepper in a bowl.
Rub the salmon in some olive oil and place it in an ovenproof pan. Season the salmon with salt and lemon pepper, coat the salmon with Dijon mustard and sprinkle the coconut crumbs on top. Place the salmon in the oven for 20 minutes 200c/400F. I served the salmon with asparagus that I roasted in the oven for 10-15 minutes and lemon wedges.