My run took its toll on me last night!

My fridge is starting to look like a big empty hole but that is ok because that means that I am really using what’s left in there so I don’t end up throwing out food just because. So yesterday afternoon I started to plan my trip to the grocery store and I asked the kids if they had something special in mind that they might fancy to eat this weekend….TACOS was their wish!

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So when we came back from Knut’s practice around 6.30 last night I started to make a very non-snazzy dinner from some pre-chopped meat that I had in the freezer. I fried it and seasoned with salt, pepper, paprika powder and garlic but still I wanted to try to make a low-carb, dairy free tortilla bread for our Friday-Taco-Night to come, it turned out Ok but needs a little bit more work. I had a great helper as well and I really needed it because as soon as dinner was over and homework was done we all went to bed snuggling up to each other and fell asleep like as soon as our heads hit the pillow.

helper

 

I did not go out hunting because I made a 20-minutes meatloaf!

So Freddie is out of town this week but that doesn’t mean that the week still is full of activities and that we still aim to eat healthy. So last night we came home from practice late  and I was very hungry not willing to wait for to long for dinner so I swung together this very simple and delicious meatloaf in 20 minutes…

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1 pound/ 500 grams Minced Beef

1 Egg

2 tablespoons tomato paste

1 tablespoon Dijon mustard

Fresh Thyme

1/2 tablespoon Dried Oregano

1/2 tablespoon Paprika Powder

1 minced Garlic Clove

Salt and pepper

How to: Mix everything together in a bowl and make a loaf, place it in the oven 200C/400F 20 minutes. I made roasted broccoli and asparagus to go with and…. Bang dinner was ready!

 

Pork Casserole


This is actually an old recipe but Mira insisted that we should eat that “chicken” (she calls all meat chicken) we ate on the floor in front of the fireplace because Freddie should get the opportunity to try it. She is so sweet and how can you resist that request?!

casserole

500 grams 1 lbs. Boneless pork shops

1 can of Tomato sauce

1 tablespoon Tomato pure

1 tablespoon Balsamic Vinegar

1 tablespoon soy sauce (gluten-free)

1 tablespoon Better than bullion (I used kalvfond, a Swedish brand)

Chopped mushrooms

Fennel

Fresh Thyme

Fresh Tarragon

1 Liter of water (or more depending on for how long you will keep the casserole in the oven)

Salt and Pepper

How to: Chop the pork into smaller pieces and fry them in a frying pan and season with salt and pepper. Chop the mushrooms and the fennel and mix them with the pork and the rest of the ingredients and let it come to a boil. I let the stew simmer for 2 1/2 hours but the longer you let it cook the more tender the meat will be. Just make sure you check in on it as you may have to add some water if it is getting too dry.

I served this with roasted vegetables form myself and Freddie and the kids got rice and a green salad.

 

 

 

Japanese Chicken tender with a sesame inspired sidekick

When I was six years old I had a girl in my class named Maiko whose mom came from Japan and I was so fascinated by this little girl and her sister. Even till this day I remember the smell in their house and all the exotic things they owned. Maiko’s mom made me a beautiful origami that I still kept, almost 30 years later. I have never had the opportunity to travel to Japan but hope that one day I will, till then this is my take on the Japanese kitchen…

origami-art

4 Chicken breast

1 egg

1 tablespoon Sesame Oil

½ cup or 1dl Unsweetened coconut flakes

½ cup or 1dl Sesame seeds

Salt and pepper

Virgin Coconut Oil

The Sesame sidekick

1 egg yolk

1 tablespoon White wine Vinegar

1 tablespoon Dijon mustard

1 minced Garlic Clove

4 tablespoons Sesame Oil

Rooster Sauce

Salt and pepper

Fresh Spinach

Avocado

Roasted Sweet Potatoes

Roasted Asparagus

 How to: I don’t own a meat beater so I used a rolling-pin covered in plastic. Clean the chicken and cut them in half before beating in flat to about ½ inch approx. 1 cm. Blend the coconut flakes and sesame seeds together in a bowl than whisk the egg and sesame oil in a different bowl. Brush one side of the chicken with the egg mix before sprinkle the coconut/sesame mix, don’t forget to add salt and pepper.

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Fry the breaded side in a frying with coconut oil. Brush the other side, sprinkle the coconut mix and flip the chicken to the other side and fry it till it has a nice and crisp browning.

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Add all the ingredients except the oil and the Rooster sauce and mixed it together. Then add carefully the oil while the machine is still going add the rooster sauce till you get the spiciness you looking for.

japanese chicken tender

From Bologna with love

Growing up one of my favorite foods was a creamy pasta Bolognese that my mom use to make and till this day I am still a big fan of the dish. It is so easy to make but still you can alter in so many ways to suit your taste buds! This evening I chose not to use too many flavors as I found that the kids prefer when it is straightforward and not too complicated…

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 500 grams/ 1 lbs. Minced Beef

250 grams/ ½ lbs. thick bacon

250 grams/1/2 lbs. Mushrooms

1 Red Onion

3 minced cloves of Garlic

1 can diced tomatoes

2 tablespoons tomato paste

1-2 tablespoon Bong Touch of taste Kalvfond or Better then bullion

½ tablespoon Paprika Powder

Splash of red wine

Salt and Pepper

Fresh chopped thyme

Balsamic vinegar

Cauliflower Pasta

1 head of Cauliflower

Olive Oil

Salt and pepper

Red Chili Flakes

How to: I always stat with frying the bacon till it is crispy and has no jiggle left, when it is done I make sure I dry it off thoroughly with a paper towel.

Fry the minced beef and cut the red onion, garlic and mushrooms (the only way my kids will eat them is if I hide them). Let them fry together with the beef for a few minutes before adding diced tomato, tomato paste, red wine (you can be without but it makes a difference) bullion, thyme, paprika powder, salt and pepper. Let it simmer under a lid for 20 minutes or so, I am a firm believer whenever it comes to “stews” that the longer it sits the better the taste!

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Cauliflower Pasta is very easy to make. Start by shredding the cauliflower with a cheese cutter or a food processor. Add some olive oil, salt, pepper and chili flakes before roasting in the oven for about 15-20 minutes 200C/400F and stir occasionally. In all honesty the kids are not to keen on the cauliflower pasta so they got whole wheat spaghetti instead.

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Oven Roasted Tenderloin with a sidekick.

I am glad that a birthday party only comes once a year but with that being said Mira and her friends had a great time wall climbing and just hanging like you do when you are six. I was not in the mood of standing in the kitchen for too long this evening and eating a low carb, non-dairy diet but yet a sauce lover I wanted to make something to go with that tenderloin that was not mayonnaise. I used the mayonnaise recipe as base but changed the measurements and added a little actually turned out to be a real hit…Freddie loved it!

sidekick

1 Pork Tenderloin

Season Rub

Salt and Pepper

Olive Oil

The Sidekick

I egg yolk

½ tablespoon Dijon Mustard (coarse ground)

1 minced garlic clove

1 tablespoon white wine vinegar

Salt and white pepper

½ cup or 1.25 dl. Vegetable oil

Sriracha (rooster sauce) till you think it spicy enough

How to: I started by cleaning the pork and rub in the seasoning. Fry the tenderloin in olive oil till it has a nice brown surface. As you probably has figured out I LOVE oven roasted Brussels sprouts so I placed them together with the pork in the oven at 400F/200C for about 20 minutes or till the meat are cooked and then I seasoned with salt and pepper (I have a feeling you should not eat really red pork but it is ok if it is a little pink).

For the sidekick I used my Kitchen aid stand mixer because it is so easy and quick. I added all the ingredients except the oil and the Rooster sauce and mixed it together. Then add carefully the oil while the machine is still going, I didn’t want that thick mayonnaise feeling and with a lot less oil this was much thinner more like a sauce. I finished it off adding the rooster sauce and kept on adding till I was happy with the spiciness.