I grabbed what I had…

Freddie is out of town this week and I am trying to get organized before our own trip so for yesterday’s dinner I grabbed what I had and it turned out to be a great Grilled Chicken Salad with mozzarella and coleslaw.

2 Chicken Tenderloin

1 chopped garlic clove

1-2 tablespoon of vegetable oil

1 tablespoon soy sauce (gluten-free)

splash of Kalvfond or Better than bullion

salt and pepper

Mix all the ingredients and let the chicken rest in the marinade for 20 minutes (longer if you have the time. Grill the chicken until it thoroughly cooked. I served this with grilled asparagus topped over arugula and some of the homemade coleslaw I had leftover from our saturday picnic. I also found some mozzarella, tomato cucumber and basil that I threw in the mix…Sometimes you just have to work with what you have and it can turn into a gourmet dinner  😉

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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.

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.

 

Let the French Girl cook!

I met Elise about a year and a half ago when she moved to Chicago with her family and ever since we been trying to get together for a dinner at their house. The thing is that we always have canceled on them because the kids been sick or I’ve not been feeling well and so on. But finally yesterday we made it over for dinner and oh man, can she cook!

middaghosE

She had made an appetizer with prawns and when I asked her for the recipe she says “You already have at home” I am thinking to myself if I ever made this and then she tells me she took a snapshot out of my cook book “Barefoot contessa, how easy is that” by Ina Garten and used the Roasted shrimp salad recipe…lol. She paired this with a beautiful bottle of Clos la Maurassue from Graves, Bordeaux and it was such a perfectly matched wine to the dish.

MATEN

The evening was perfect and we had a really great time and Elise had really put her heart into this dinner and she had made Boeuf Bourguignonne for the main course. I did not dare to ask for the recipe as I believe she might have had to kill me if she did! I also think to be successful with this secret family recipe you might have to have some French blood in you to get it right 🙂

I’ve fallen in love…

I had a very relaxing morning drinking my morning coffee in peace and quite and potting around the house until I realized that one of Mira’s best friend had her birthday party. So without any breakfast I rushed Mira over to Pump it up, I think it is every 6-year olds dream to celebrate their birthday there. So I thought I would run some errands while she was partying away but before I did I popped into this really cute store in the Glen called “Vintage Nest” and there it was…the table I’ve been looking for. The cool thing with the store is that the stuff is vintage for real, so there was only the one table and it is made out of stone! I did not want to go back home the get Freddie to help me lift it so I went into Starbucks to ask a young lad to help me to carry it to the car (I have no patience) and now it has come home…

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When I finally got home I was shaking and really feeling nauseous so I grabbed what ever leftover we had in the fridge. I must get better at planning my meals because skipping eating messes me up and I get so exhausted. The rest of the afternoon we were playing around on the ice rink, drinking hot chocolate and eating cinnamon rolls (hot tea for me). I am glad that I managed to catch some late afternoon sun before it was time to go inside and make the dinner we were supposed to eat last night.

sundageftermiddag

Salmon with Coconut Crumb

Today the lovely Elise and little Filippa came over for lunch. Elise is an awesome photographer and she is helping me to take some pictures for the blog.

She actually offered to make lunch but I told her I am very fussy at the moment with what I am eating so I think she got cold feet so I ended up decided what we were eating and we made it together!

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500 grams/1 lbs. Salmon

1 deciliter/ ½ cup Fresh chopped Parsley

1 Lemon zest

1 chopped Garlic

Olive Oil

Dijon Mustard

1 deciliter/ ½ cup coconut flakes (un-sweeten)

Salt and pepper

Lemon pepper

How to: Mix parsley, garlic, lemon zest, coconut flakes and salt and pepper in a bowl.

crumb

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.

laxoch sparris

New Year Resolution?!

Today it is the first day of February and it is Friday!!!I bet it is a lot of people who has done great with whatever New Year resolution they committed themselves to. I also think it is around this time when it is easy to think to yourself “I’ve been eating healthy, I’ve not been drinking too much, I’ve been exercising and so on, so I will cut myself some slack and I will eat that candy bar that will soon turn into two.”  I know this because I’m talking about myself, but I will not do fall into that trap this year and I will stay committed to my goal. That being said, off course I will have a glass of wine and the cheese I’ve been longing for, but not just yet. I’ve read somewhere it takes 21 days to create a habit and I want to be on the safe side before I make any changes to it. That way it will be easy to pick up where I left off when I decided to treat myself to my goodies, also it will be easier to say “No thank you” to that glass of wine or that chocolate cake that stands in front of me…

no wine   chocolate cake