I did not go out hunting because I made a 20-minutes meatloaf!

So Freddie is out of town this week but that doesn’t mean that the week still is full of activities and that we still aim to eat healthy. So last night we came home from practice late  and I was very hungry not willing to wait for to long for dinner so I swung together this very simple and delicious meatloaf in 20 minutes…

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1 pound/ 500 grams Minced Beef

1 Egg

2 tablespoons tomato paste

1 tablespoon Dijon mustard

Fresh Thyme

1/2 tablespoon Dried Oregano

1/2 tablespoon Paprika Powder

1 minced Garlic Clove

Salt and pepper

How to: Mix everything together in a bowl and make a loaf, place it in the oven 200C/400F 20 minutes. I made roasted broccoli and asparagus to go with and…. Bang dinner was ready!

 

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Turkey Cupcakes with a surprise…

Mira does not like fruit nor vegetables but since she turned six and got her ears pierced we have a deal that she should try at least one piece of cucumber, broccoli or whatever I put on her plate and so far its going so and so. So this evening I got the kids excited about cupcakes for dinner and they thought it was fun and delicious but what they did not know was that I had hidden vegetables in them 😉

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600 grams, 1.25 lbs. Grounded Turkey

1 egg

1 Green Bell Pepper

1 Zucchini

2 Garlic Cloves

¼ Red Onion

2 tablespoons Dijon Mustard

1 tablespoon Worcester Sauce

1 teaspoon Liquid Smoke

Salt and Pepper

Cheese optional

Olive, Marinated Mushrooms, Sun dried tomatoes optional

How to: Start with mixing the garlic, onion, pepper zucchini, in a mixer so there are no pieces (more like a smoothie). Mix it together with the turkey, egg, mustard, Worcester sauce, liquid smoke, salt and pepper. I would recommend using silicone mold as the paper one tends to not keep its shape and fill them up with the turkey mix and if you want to stuff them with an olive, a mushroom or sun dried tomatoes. Place them in the oven for about 25-30 minutes until the meat is thoroughly cooked the last 5 minutes you can add on a slice of cheese and then you have the icing for the cake.

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I served this with roasted sweet potatoes and Brussels sprouts and the kids had whole-wheat spaghetti.

 

I’m not horsing around this is “real” Beef Tacos with Nutchos

I am a huge fan of nachos but living a low carb diet life nachos tops the list of things that you should not eat. So the other day I stumbled over a recipe of nut-crackers and I thought I should be able to use that idea to convert it into nachos. So this evening I got to work,  I also chose not to use any pre-packed taco spices and salsa that are filled with sugar, starch and other unidentified unpronounceable ingredients  …here we go!

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1 lbs. or 500 grams Ground Beef

Chopped Garlic Cloves

1 teaspoon grounded Cumin

1 tablespoon Oregano

1 tablespoon Paprika powder

½ teaspoon Black pepper

½ teaspoon Cayenne pepper

Water

1 teaspoon White wine Vinegar

Cucumber

Tomatoes

Red Onion

Salad

Marinated Olives and mushrooms (deli)

Notches

1 cup of your choice of mixed unsalted nuts

2 eggs

Salt

Red Chili flakes

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Guacamole 

2 Avocados

2 small chopped Tomatoes

3 tablespoon chopped Red Onion

½ Limejuice

Cilantro

Salt and Pepper

Red Chili Flakes

Salsa

2 tomatoes

1 garlic clove

½ Limejuice

Cilantro

Salt

Red Chili Flakes

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How to: Start with chopping the nuts in a mixer and mix in the eggs and season with Salt and the red Chili Pepper. “Dott” the mixture on parchment paper to small round looking sized chips and place them in the oven for around 10-15 minutes at 150 C/300F or until they are crisp and hard.

Fry the meat and the garlic and season with the spices. I always add water and let the minced beef simmer until the water has evaporated.

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.

Once again I got use for the mixer when making the salsa just place all the ingredients and run it for a couple of minutes

Enjoy!!!

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A luxurious Lamb Stew that looks after itself.

I had already planned to make a lamb stew and after yesterdays absolutely amazing win we were in the mood of sharing the evening with one of Knut’s good friend and his family. We were not back until around two in the afternoon and our guest was coming over to our house around six so this was I perfect dish to make not having an awful lot of time on my hands.

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1.5 kg or 3 lbs. Lamb. I get my lamb from Costco boneless lamb leg.

500 grams or 1 lbs. Italian spicy pork sausage. Whole Foods have great sausages that they make in the store without starch or other unwanted additives.

4 Chopped Shallots

4 Chopped Garlic Cloves

Salt and pepper

Olive Oil

3 dl or 1.3 cup Red Wine

6 dl or 2.5 cup Water

2-3 tablespoons Kalvfond or Better than Bouillon

A Fresh sprig of Rosemary

1 tablespoon dried Thyme

4 Dried Plums

4 Dried Apricots

250 grams Brown Button Mushrooms

How to: Start with chopping the lamb and sausage into smaller pieces and fry them in olive oil till they get a nice browning, season the lamb with some salt and pepper, move the meat into a cast iron casserole dish. Fry the shallot and the garlic together and when it is done add it to the meat as well as the rest of the ingredients.

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Let the stew simmer for at least 1 ½ hour and if you have the time it can cook for hours the longer the better. I served the stew with garlic oven roasted vegetables and a beautiful Rioja Reserva 2006, Herederos Del Marques De Riscal. lamgryta

 

 

Pork Casserole with cauliflower rice…this is pure love…

This is very easy to make but it requires a little bit of planning and it can for sure not be called fast food. When we came home this evening the casserole had been in the oven for over 5 hours and smell in the house was divine. Both Knut and Mira finished their dinner in a split of a second and yes, even Mira!! Knut said we have to make this again so Freddie can try it because “it was just so so gooood!”

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Here we go:

500 grams 1 lbs. Boneless pork shops …Next time I will use at least twice the amount

1 can of Tomato sauce

1 tablespoon Tomato pure

1 tablespoon Balsamic Vinegar

1 tablespoon soy sauce (gluten-free)

1 tablespoon Better than bullion (I used kalvfond, a Swedish brand)

Chopped mushrooms

Fennel

Fresh Thyme

Fresh Tarragon

1 Liter of water (or more depending on for how long you will keep the casserole in the oven)

Salt and Pepper

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Cauliflower Rice:

1 cauliflower

Olive Oil

White wine vinegar

Salt and Pepper

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How to: Chop the pork into smaller pieces and fry them in a frying pan and season with salt and pepper. Chop the mushrooms and the fennel and mix them with the pork and the rest of the ingredients and let it come to a boil. Put the pot in the oven at 120C/250F for at least 2 hours but by all means longer. Make sure you don’t burn it so it is a good idea to check on it. Mine got dry-ish a few times but I just kept on adding water every time till it was to my liking (Not to wet and not to dry).

Grate the cauliflower and fry it in a pan for about 10 minutes and season with white wine vinegar, salt and pepper.

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