Grilled Chicken with a coconut almond crust with Sautéed vegetables with a touch of Asia

Posted on June 6, 2013 by Malin

This is a dinner I made a few days ago when I still had groceries in the fridge 🙂

2 Chicken breast

1 egg, lightly beaten

1/2 almond flour

1/2 cup coconut flakes

Chopped Rosemary

Salt and pepper

Sautéed Vegetables

Kale

Broccoli

Spinach

Green Beans

Leek

Garlic

Virgin Coconut oil

Cocktail Tomatoes

Fresh Mint

Chili flakes

Salt and pepper

Start by placing the chicken between two sheets of plastic wrap and beat the chicken flat. Batter the egg lightly, on a plate mix the almond flour coconut flakes, rosemary, salt and pepper. Dip the chicken in the egg and then into the almond/coconut mix.

Grill the chicken (or fry it in a pan) till it is thoroughly cooked. Meanwhile sauté the vegetables in a pan and using the coconut oil that not only gives the vegetables a delicious flavor it is also very healthy for you. When the vegetables are soft-ish add the tomato and garnish with the mint.

Enjoy!

Grilled steelhead with a super salad and Garlic Romesco

Posted on June 3, 2013 by Malin

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.

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.

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.

Turkey Burger with an almond bun

Posted on April 30, 2013 by Malin

So you never thought you could eat a juicy burger in a bun when eating clean…I stumbled over the easiest recipe and it was both low-carb and lean…simply very healthy.

Turkey Burger

1 pound/500 gram minced Turkey

1 tablespoon tomato pure

1 teaspoon garlic powder

Salt and Pepper

Grill Seasoning for the grilling

Almond bun

1 egg white

1dl/less than 1/2 a cup almond flour

1/2 teaspoon baking powder

1 teaspoon of virgin coconut oil

pinch of salt

Guacamole

1 avocado

2 tomatoes

1/3 red onion

½ limejuice

1 garlic clove

Chopped cilantro

Salt and pepper

How to: Start by mixing all the ingredients and form them into patties and grill them on the grill until they are thoroughly cooked and season with the “grill spice”

Mix all the ingredients for the almond bun in a small bowl, place the bowl in the microwave at full effect for 1 1/2 -2 minutes. When it is done split the bun into two halves.

I served this with the guacamole (this time I had bought freshly it freshly made from whole foods) and I added the coleslaw leftover from our sunday dinner…The best compliment I can get is when the kids turn around to me and say; “Mom this was really good” because Knut and Mira finished their burgers in seconds!

Coleslaw recipe:

https://mrsmalin.com/2013/04/29/alabama-drumsticks-so-easy-and-fool-proof/

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

Posted on April 21, 2013 by Malin

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.

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

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!

Posted on April 21, 2013 by Malin

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

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.

Oven Roasted Chicken

Posted on April 13, 2013 by Malin

This is one of the easiest and simplest recipe there is and it is so good!

I used 1 whole chicken (you can use what ever part you prefer)

1 bls / 500 grams Spicy Italian Chicken Sausage (whole foods)

1 Zucchini

1 Yellow squash

1 red onion

1 Red Bell Pepper

1/2 cup pitted Olives

1/2 Lemon Juice

Balsamic Vinegar

Olive Oil

Thyme

Rosemary

Salt and Pepper

How to: Cut the chicken into to pieces, slice the sausage and dice the vegetables then place it on an oven proof tray. Sprinkle lemon juice, balsamic vinegar, olive oil and the herbs over the ingredients and season with salt and pepper. Place the tray in the oven for about 20-30 minutes or until the chicken is thoroughly cooked at 400F/200 C.

Next time I’ll not use a whole chicken because it almost landed on my head while cutting it, guess I am no butcher…haha, but I’ll get some extra chicken wings because Mira just loved them 😉

Inspired by Africa…a spicy salmon stew!

Posted on April 9, 2013 by Malin

I was browsing my cookbooks when I stumbled over a recipe I never ever noticed before but probably flipped by a hundred times. Lately I have been in the mood of using (for me) different spices and today I found two new recipes that is inspired by Africa…here is the first one

1 pounds/500 grams Salmon

1/2 pound/250 grams prawns

1 tablespoon vegetable oil

1 yellow onion

4 minced garlic cloves

1 yellow bell pepper

1 yellow squash

1 zucchini

1 sweet potato

4 whole cloves

1/2 tablespoon cumin seeds

1/2 tablespoon curry

1 teaspoon turmeric

1 teaspoon chili flakes or less

3-4 chopped tomatoes

1 can coconut milk

1 lime juice

salt and black pepper

Greek yogurt

How to: Chop the onion and the garlic and cut the vegetables into smaller pieces and fry them in the vegetable oil together with the spices for a few minutes before adding the coconut milk and the tomatoes. Let it simmer for 15 minutes, add the salmon and let it simmer for a few minutes until the salmon is done. Add the prawns and as soon as they are warm serve the stew with a splash of greek yogurt.

It was a little bit too much chili and way to spicy for the kids, next time I will leave out altogether and sprinkle it over the individual plates instead. My kids don’t like sweet potatoes so I made some rice as a side dish.

Recipe by Ulrika Davidsson

Tarragon patties with a cold Béarnaise

Posted on April 8, 2013 by Malin

Even if it is Monday sometimes I just want to eat “fancy” without paying the $$$ so I thought why not go for the cheaper version of a luxurious stake…Think Patties 🙂

2013-04-08 21.45.36

Patties

500 grams/ 1 pound minced Beef

1 egg

1 tablespoon Dijon Mustard

1 tablespoon Kalvfond or Better than Bullion

2 Minced Garlic Clove

Fresh chopped Tarragon

Fresh chopped Basil

Salt and Pepper

Blend all the ingredients together and make patties roast the either on the grill or in the oven till they are done 400F/200C.

Béarnaise

2 egg yolk

1 teaspoon Dijon Mustard

1 tablespoon White wine vinegar

2.5 dl/ 1 cup Vegetables Oil

Mix together all the ingredients for the mayonnaise except the oil that you will slowly add during whisking.

1-2 minced Garlic Clove

1/2 Lemon use the juice and the zest

1 1/2 tablespoon Dijon Mustard

Chopped Tarragon

Salt and Pepper

Add the rest of the ingredients and season with salt and pepper. I served this with roasted brussels sprouts mix with spinach and cocktail tomatoes in an olive Oil Vinaigrette. The kids ate whole wheat pasta and Knut was begging me that next time he really wants the patties to be made on the grill, let just hope that the summer will be here soon!!

Just another simple Chicken Salad

Posted on April 4, 2013 by Malin

So I mentioned last night that I had one and a million things to do and therefore I did not have an awfully lot of time to stand in the kitchen so I picked up a Grilled Chicken from the grocery store and made a simple but yet delicious salad.

1 Whole Grilled Chicken

Spinach

Cucumber

Tomatoes

Marinated Mushrooms

Chili Olives

Roast Vegetables

Brussel Sprouts

Fennel

Green Bell Pepper

Red Onion Sliced

Zucchini

Olive Oil

Salt

Guacamole

2 avocado

2 small chopped tomato

3 tablespoon chopped red onion

½ Limejuice

Cilantro

Salt and Pepper

Red Chili Flakes

How to: Start with roasting the vegetables in the oven 200C/400F until they are nicely brown and crispy, sprinkle some salt on top .

Meanwhile mash the avocado and mix in all the other ingredients for the guacamole. I always make sure I have a lot of lime juice because this prevents the avocado to become brown. Then cut the chicken into smaller pieces and add them on top of the spinach, cucumber, tomatoes, mushrooms and olives. Then put the roasted vegetables on top with a click of the guacamole. Sprinkle over olive oil and balsamic vinegar and season with salt and pepper.

For the kids I made some whole wheat pasta to go with as we still working on getting them to appreciate vegetables like I do 🙂

Moroccan Chicken Stew…All I say, Mmmmm…

Posted on April 2, 2013 by Malin

This morning I was browsing the internet for some inspiration what to make for dinner and I came across this amazing recipe that was inspired the by Moroccan kitchen and I knew straight away it was going to be a success (I did make some alteration to it to fit my diet). While the stew was cooking the most amazing smell filled the kitchen, unfortunately I did not have time to really sit down and enjoy my dinner as I had to rush out the door to take Knut to Hockey practice.

4 Chicken Breast

1 Yellow Onion

2 Garlic clove

1 Tablespoon Olive Oil

1 tablespoon Cinnamon

1 tablespoon Cumin

1 tsk Turmeric

Salt and Pepper

1 can of Diced Tomato

1 cube of Chicken bouillon

2 cups/4 dl Water

Mushrooms

1 Lemon juice and zest

Chopped Parsley

Quinoa

Sour Cream

How to: Start by cutting the chicken into small pieces (I prefer the taste to the chicken if the dice are not too big). Slice the onion and the garlic and fry them in a frying pan and season with the spices .

I always fry the meat little by little so you get a nice browning as swell as the meat wont start to simmer. Add the rest of the ingredients except the parsley and lemon and let it simmer for at least 30 minutes but the longer you let it cook the more tender the meat will become.

When you are ready to eat squeeze the lemon juice into the stew and sprinkle over the chopped parsley and lemon zest. I served the dish with roasted vegetables but for the kids I made quinoa with a click of sour cream. They loved the flavors of the stew but was not too keen on the quinoa, this is a dish I will make again but I will serve it with cauliflower rice for me and regular rice for the kids!

Original recipe http://www.ica.se