This is Sweden showing off it’s best side…

We have not slept for an eternity especially not Knut who fell a sleep 5 minutes before we arrived in Norrköping and I had to wake him up. So this day has been very, very long and I am so glad that we arrived to a lovely summer day and to my sister and nephew who had longed for his cousins.  My sister lives next to a beautiful lake and fortune was made when they threw themselves into the water just to let all that sitting still energy get loose…

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Now we have enjoyed a lovely dinner with grilled chicken with roasted vegetables…unbeatable!!!

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Good Night!

Low Carb Pasta Bolognese with Cinnamon!!!

Ever since we got a new grill I have hardly been cooking at all on the stove but yesterday I did a Pasta Bolognese that was just heavenly, heavenly, heavenly….

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1 pound/ 500 grams minced beef

1 Onion

3 or more chopped garlic clove

Mushrooms

1 small can of tomato paste

splash of Bong Kalv fond or Better than bullion

Paprika powder

salt and pepper

Cinnamon

Water

Splash of cream

How to: Fry the minced beef  together with the onion, garlic and the mushroom add the rest of the ingredients and let it simmer for 10-20 minutes (depending of how mush time you have). I did not use to many different spices as the cinnamon was so dominated in the dish. I served my Bolognese with Shirataki fettuccine and an arugula salad.

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I normally don’t eat too much dairy and if I do I prefer to use goat milk products but I have not found goat cream. Does anyone know what store would sell it in the Chicago area, I would love to get my hands on it 🙂

 

Grilled steelhead with a super salad and Garlic Romesco

Steelhead or rainbow trout is a fish that I recently started to cook with, it is very similar to salmon in both texture and taste but it is cheaper than salmon. Yesterday I had come a cross a great recipe with grilled salmon and a bean salad. I made a few modifications and we ended up with a very fresh and delicious dinner that was loaded with vitamins and nutritions.

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1 steelhead

1-2 teaspoons of cumin

salt and blackpepper

Salad

fresh Green Beans

broccoli

leek

kale

mushrooms

cocktail tomatoes

Arugula

Red onion (optional)

Feta Goat cheese (optional)

Dressing

1 tablespoon Olive Oil

1 tablespoon Balsamic Vinegar

1 tablespoon Dijon Mustard

1 clove of garlic

salt and pepper

Garlic Romesco

1/2 cup or 1 dl Almond flour

1-2 chopped garlic cloves

1-2 tablespoon Red wine Vinegar

2-3 tablespoons Olive Oil

Chili

Salt and pepper

How to: Star with mixing all the ingredients for the garlic romesco sauce together and place it in the fridge until it is time to serve the dinner.

 Rinse the steelhead and ry it off with a paper towel, sprinkle the cumin, salt and pepper and grill it until the meat is thoroughly cooked.

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Meanwhile sauté the all the vegetables except the arugula and garlic and just before it is time to serve up on the place mix the warm vegetables with the arugula, red onion and the feta cheese.

 

Grilled sirloin tip steak with basil vinaigrette tossed vegetables

This is the season to take advantage being able to eat clean and with a new grill I try to cook as much as possible outside and in between the thunderstorms Freddie managed to cook a sirloin tip steak to its perfection…

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1 pound of sirloin tip steak

Old world central street seasoning (from the spice house)

Garlic powder

Salt and Pepper

Vegetable Oil

Basil Vinaigrette

1-2 tablespoon Vegetable Oil

1 tablespoon White Wine Vinegar

2 teaspoon Dijon mustard

1 chopped garlic

Salt and Pepper

Chopped Basil

Roasted Vegetables

Yellow Zucchini

Red pepper

Mushrooms

Asparagus

Red Onion

Tomatoes do not roast!

How to: Cut up all the vegetables and roast them in the oven for about 10-15 min @ 350-400 F. Grill the meat to you liking and meanwhile mix all the ingredients for basil vinaigrette and as soon as the vegetables is done mix the tomatoes and toss the vinaigrette over the roasted vegetables.

Bon Appetite!

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Quesadillas and a margarita…you gotta love the summer!

I guess you figured out by know that I love my food and sometimes my old favorites comes sneaking up on me! This is when I try to come up with substitute for things I try to stay away from like gluten and dairy. So yesterday when Freddie suggested that we should make quesadillas on the grill my mouth stated watering and my brain started working and this is what I came up with…

dinner

Tortilla bread

2 Egg

less than 1/2 cup (1 dl) psyllium husk (whole flakes)

1 cup (2 dl) water

salt

pepper

cayenne pepper

garlic powder

Mix all the ingredients in a mixer and let it stand for 5-10 minutes so the husk swells. Spread out the batter in-between 2 sheets of parchment paper, use your hands to get it evenly spread and place it in the oven for about 5-10 minutes app. 350F/200C.

tortilla

I filled the tortilla with Gouda Cheese (goat cheese has no lactose in it), shrimps, tomatoes, shiitake mushrooms, salt and pepper.

I grilled my quesadillas for a few minutes on each side and served it with a margarita light (no sugar or calories)…I guess if you are choosing from two evil, go for the less evil because this really made my day 😉

quisadilla

 

Let’s grill out and cheer for the Blackhawks!!!

The weather is lovely, Blackhawks is playing so what is more appropriate than flipping some burgers on the BBQ and enjoy the game…

burger

Patties

500 grams/ 1 lbs Minced beef

garlic powder

paprika powder

Salt and Pepper

Weber Chicago Steak Spice

 

Lettuce

Chimichurri 

Guacamole

1 avocado

½ chopped tomato

2 tablespoon chopped red onion

½ Lime juice

Cilantro

Salt and Pepper

Red Chili Flakes

How to: Mix all the ingredients together and make patties, throw them on the BBQ until they are done and season with the Weber spice.

Mix the ingredients for the guacamole, serve the burgers in a lettuce wrap with the guacamole and the chimichurri….Let’s go Hawks!!!!!

hawks 

 

Alabama Drumsticks…so easy and fool proof!

Last week we bought a new grill that was being delivered to us last friday and I had planned to make our friday night dinner on it but it was not delivered until 10.30 pm…who delivers anything at 10.30 in a friday night?!! Anyhow yesterday I made our friday dinner although it was Sunday…

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Drumsticks

3 pounds 1.5kg Chicken Drumsticks

Salt and Pepper 

How to: Place the drumsticks on a ovenproof dish and sprinkle the salt and pepper on top, place the tray in the oven for 30-35 minutes at 375 F/190C. Let the drumstick cool off (I did this before we went to Knut’s hockey game)

Alabama marinade

1/2 cup/ 1 dl Mayonnaise (see below)

2 tablespoon Apple cider vinegar

2 teaspoon black pepper

2 teaspoon prepared horseradish

1 teaspoon dijon mustard

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

Fresh Chives

Coleslaw

½ Cabbage

White Wine Vinegar

Salt and Pepper

Mayonnaise

Yolk

1 teaspoon Dijon Mustard

1 tablespoon White Wine Vinegar

2 dl /1 cup of Vegetable Oil

Salt and Pepper

Chili Flakes

How to: Start by making the mayonnaise and use half for the Alabama sauce and the rest for the coleslaw. Mix the mayonnaise with the cabbage and store it in the fridge until ready to serve.

Mix all the ingredients together in a bowl and brush the drumsticks with the sauce and grill them on the grill for approximately 5 minutes each side. Brush again with sauce and sprinkle with the chives.

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I left out a few drumstick for the kids as I was not sure if they would like the “Alabama style” and Mira loved her plain ones. I don’t think I ever seen her finishing all the meat and actually skipping the past

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This maybe not a traditional Cochinita Pibil but it was for sure delicious!

After a very busy day painting my basement and cleaning up in our backyard I ran out of time for what initially was going to make for dinner this evening. So I browsed through some magazines I had lying around the house to get some inspiration on what to make so this is my take on a traditional Cochinita Pibil.

birds plate

1 pound/500 gram Pork Tenderloin

1 teaspoon paprika powder

1 teaspoon salt

1 teaspoon grounded oregano

1 teaspoon grounded coriander

1/2 teaspoon cumin

 1/2 teaspoon pepper

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1 tablespoon vegetable oil

1 lime

Roasted Bell Pepper mix

1 Green Bell Pepper

1 Red Bell Pepper

1 Red Onion

Salt

Olive Oil

Guacamole

2 Avocado

2 tomatoes

1/2 small red onion

Fresh Chopped Cilantro

1 minced garlic cloves

Lemon juice

Chili flakes

salt and pepper

bellpepper

How to: Start with mixing all the spices with the vegetable oil in a bowl. Trim the tenderloin from fat and make small slits and rub the spices into the meat and fry it quickly in a frying pan so the meat gets a nice browning. Move the meat to a ovenproof, dish sprinkle over the lime juice and place the meat int he oven at 200C/400F for about 15-20 minutes. When the meat is almost done remove it from the oven and cover it under tinfoil for another 5-10 minutes.

At the same time roast the bell pepper and the onion

When everything is cooking in the oven mix the ingredients for the guacamole and dice some tomatoes and cucumber.

 

Creamy roulades filled with basil and sun dried tomatoes

I would not say I have been eating bad food this past week it’s been more like I have skipped a lot of meals. So last night I wanted to make something more festive. Normally I don’t  eat dairy and this is the first time since the new year had a creamy sauce and it was absolutely divine!

dinner

1 pound/500 grams Sirloin tip steak thinly cut

garlic powder

salt and pepper

Philadelphia Cream Cheese

Sun dried tomatoes in oil

fresh cut basil

tooth picks

Creamy sauce

1/2 cup of whipping cream

splash of chanterelle fond or beef bouillon

splash of soy sauce (gluten-free)

garlic powder

pepper

Fresh thyme

Roasted vegetables

Sweet potatoes

Fennel

Mushroom

Zucchini

Olive oil

Chili flakes

Salt and Pepper

How to: I started with seasoning the meat with salt, pepper and garlic powder followed by spreading the cream cheese, basil and the sun-dried tomatoes. Roll up the meat and attach a toothpick to hold it together. Fry the meat in a frying pan until it has a nice browning to it.

k;tt

Meanwhile cut the vegetables and roast them in the oven at 400F/200C for about 15 minutes or until they are done.

Mix all the ingredients for the sauce and pour over the meat and let it simmer for a few minutes before serving.

My kids are not to keen on sun-dried tomatoes or sauce so I made their meat only with the cream cheese and removed them from the frying pan before I added the sauce.

 

 

Inspired by Africa part 2 – Moroccan Tagine Chicken and Dried Fruit

I stumbled over this recipe in the beginning of the week and it is absolutely unbelievable delicious. While it was cooking the house fas filled with the most amazing smell of spices. I had earlier this week asked at Whole Foods what would go well with the type of spices that I was going to use and was recommend a Riesling. It went really well with this dish is definitely something I will make again to share with my very good friends…

middag reisling

Marinade

12 bone-in chicken thighs, skinned

1/2 cup Olive Oil

8 cloves garlic, minced

4 teaspoons ground cinnamon

1 1/2 teaspoon caraway seeds, crushed

11/2 teaspoons ground cardamom

1/8 teaspoon cayenne pepper

Marinate the chicken for about 8 hours (I did not read the recipe until the morning so I only marinated the chicken for about 3 hours) or over night in a big ziplock bag and rub the chicken occasionally.

Tagine

1 14.5 ounce chicken broth (I used 1 chicken stock in water)

1 cup dried apricots

1 cup whole dates

3 tablespoons ground almonds

1 teaspoon ground turmeric

3/4 teaspoon salt

3/4 teaspoon saffron threads

1/4 teaspoon ground black pepper

1/3 cut fresh cilantro

2 tablespoon sliced almonds, toasted

kicken

How to: Place the chicken in the a slow cooker and all the rest of the ingredients and let it cook on a low temperature between 4-8 hours. I left the house to take the kids to their activities so it burnt a little so I do recommend to stir occasionally, I let mine cook for about 5 hours and the chicken just fell off the bone.

I served this with a simple salad (couscous was recommended) and I sprinkled the cilantro and the roasted almonds on top.

original recipe from Chicken Dinners