Kids were running wild while I made Low carb Chicken Burritos

Freddie is out of town this week so it is just me and the kids finish this last week of school before the summer vacation kicks in. With no homework and mild summer afternoons the kids are running wild on the block just the way it should be when you are young.

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So after I’ve manage to track them down (thank god for cell phones) we enjoyed some Chicken Burritos before it was time to call it a day.

Burrito Wrap (made 2 servings)

1 egg

2 tbs Psyllium Husk

1 deciliter Unmodified potato starch

1 deciliter milk

1 teaspoon baking powder

1/2 deciliter grated cheese

salt

Mix all the ingredients together and let it “rest” for 5-10 minutes so it becomes a thick paste before it is spread out on top of parchment paper and bake in the oven for 5-10 minutes at 350 F.

wrap

I used 2 chicken tender that I chopped into small pieces and marinated in a homemade taco rub….

a splash of Unflavored coconut Oil

Coriander

Cumin

Paprika powder

Oregano

Chopped garlic

Salt and pepper

…before I threw it on the grill

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I am going to admit that I was a little lazy yesterday and had bought spicy guacamole from whole foods that I think is amazing that I added together with some spinach, cheese, cucumber, tomato and onion.

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What’s in your cupboard?

 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!

Pie Shell

3 deciliter Almond Flour

1/2 deciliter Sesame Seed

1 egg

1 teaspoon Salt

1 teaspoon Coconut Oil.

1 lb minced Beef

Garlic…a lot

Cumin

Paprika Powder

Chili flakes

Oregano

Salt and Pepper

(I added a touch of bong but it’s ok to use beef bouillon, make sure you mix it in well)

Egg Royal

2 Eggs

1 deciliter cream

1 deciliter milk

Oregano

Cumin

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.

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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.

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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.


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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

 

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

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.

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.

 

Fast Food or not…Chipotle inspired beef salad

This afternoon I took Knut to the hairdresser that is located next to Chipotle Mexican Grill and of course Knut suggest that we should eat his favorite fast food. And as the very boring mother I am I said no and I could hear a heavy sigh from the back seat. I still had two pieces of top sirloin steak in the fridge that needed to be cooked so I decided to do my own fast food. Well…it was not so fast, they are considerably faster at Chipotle but it wasn’t to bad either.

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500 gram/ 1lbs. Top sirloin steak (or other beef 🙂 )

Marinade

1/8 teaspoon black pepper

1 teaspoon Cumin powder

2 tablespoon Oregano

1 chopped Garlic Clove

2-3 tablespoon of Canola Oil

Red Chili Flakes

Vinaigrette

¼ cup Red wine Vinegar

½ tablespoon Dijon mustard

½ Lime juice

½ tablespoon Paprika powder

½ tablespoon Oregano

1 teaspoon Garlic powder

2 tablespoon Olive Oil

Salt and Pepper

Red Chili Flakes

Tomato Salsa

1 tomato

1 tablespoon chopped Red Onion

Chopped Cilantro

Garlic powder

Salt and Pepper

Guacamole

1 avocado

½ chopped tomato

2 tablespoon chopped red onion

½ Lime juice

Cilantro

Salt and Pepper

Red Chili Flakes

Vegetables

Red Bell Pepper

Red onion

Spinach

How to: Start by mixing all the ingredients to the marinade and marinate the meat for as long as you have time…the longer the better.

Then you mix everything together in a mixer except the Olive oil that you add towards the end together with salt and pepper. (I added my chili afterwards as I was making it “child friendly”).

Mash the avocado and mix in all the other ingredients. I always make sure I have a lot of lime juice because this prevents the avocado to become brown. Then you mix together the tomato salsa.

When you have everything ready go ahead and fry the meat quickly in a frying pan, I used a different pan for the bell pepper and the onion.

I served this with a layer of spinach topped with the fried bell peppers , red onion, meat, salsa and guacamole then I sprinkled the vinaigrette.

Knut also had some shredded cheese, sour cream and nacho chips and he was as happy as could be!