It seems like everyone is escaping this never-ending winter and traveling south. At the same time we are receiving letters regarding strep throat, infections and stuffy noses so what else can you do than trying to stay healthy by eating food that boosts your immune system. Not only is beetroot good for defeat colds but it also enhance physical activities because it improves the oxygen uptake…so I guess more beetroot for the people!
3 big beetroot
1 yellow onion (i used a red onion)
2 chopped garlic cloves
1 tablespoon Ginger
Chili Flakes (depends how spicy you like it)
6dl /3 cups water
3 tablespoons beef fond or 2 cubes vegetable stock
salt and pepper
1 lemon (juice and peel)
Direction: Chop the beetroot, onion, garlic and grate the ginger. Fry the beetroot and the onion for a couple of minutes before adding the ginger, chili and garlic and sauté for another couple of minutes.
Add water, bouillon, season with salt and pepper. Let it simmer for 15 minutes, mix the soup until it is smooth and serve with a splash of sour cream.
We are now 8 weeks into the 5:2 diet and I’m sitting in my kitchen eating a nice bowl of Kefir filled with Chai, buckwheat and hemp cereal just completed my fist “fast” of the week. I’m looking back at the first few times we had we fasted and how hard we thought it was. Now we don’t really think about the next time we can eat or having anxiety about the one who is coming up and to summaries it, we feel great!
So when I asked Freddie yesterday what he wanted to eat, he picked soup again! How many different soup can you make with a tomato base??? Anyhow I thought I try a “Lobster Bisque” but without the lobster but asparagus instead.
2 tablespoon Sour Cream (If you want to make it lactose free, leave out)
1 bag zero noodles
Fry the vegetables (I don’t use any oil or butter as I have a pan I don’t need it). Add the tomato sauce and the rest of the ingredients (except the sour cream and the zero noodles) and bring to a boil for 10-15 minutes. Use you mixer to make the soup smooth, add the noodles and sour cream.
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 tipsteak to its perfection…
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.
I love an old fashion Spaghetti Bolognese with a lot of Parmesan cheese and ketchup but with my choice of diet it’s been a while. So this evening I decided I would make a low carb version and it really hit home.
Mix all the ingredients for the Ketchup in a bowl.
How To: Start frying the minced beef in a frying a pan when the meat as a browning to it rinse off the excess liquid. Add the onion and garlic and let it fry for a minute or two before adding the tomato sauce and bouillon. Season the sauce with the fresh tarragon, thyme, salt and pepper and let it simmer under a lid, you may have to add water if you think it is becoming to dry. In a different frying pan fry the bacon till it is crispy, rinse off the fat and dry off the bacon with a paper towel before adding to sauce.
Shred the zucchini and start with frying the chili and garlic in a wok (if you have one). Add the Zucchini and fry it for another 3-4 minutes and season with 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!
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!
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…
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 🙂
I always try to plan roughly what I am cooking when I go grocery shopping so I actually had in mind to make salmon burgers sometime this week or crabby patties as the kids like to call them :). Who ever read my post from yesterday maybe realized I made wasabi aioli for the entire state of Illinois so I had a little leftover for this evening. Wrapping my head around what to do with it I thought I make a simple “skagenröra” and if you ask any person from Sweden they would say it is a classic!
Mince the salmon in a kitchen mixer and add the rest of the ingredients (not spinach and tomato) and from patties fry them in a frying pan or grill them (I can’t wait for the winter to be over). Serve the Salmon burgers on a bed of spinach, a slice of tomato and “skagenröra” and garnish with the Caviar. The rest of the family also got their buns :).