Grilled sirloin tip steak with basil vinaigrette tossed vegetables

Posted on May 30, 2013 by Malin

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 tip steak to its perfection…

1 pound of sirloin tip steak

Old world central street seasoning (from the spice house)

Garlic powder

Salt and Pepper

Vegetable Oil

Basil Vinaigrette

1-2 tablespoon Vegetable Oil

1 tablespoon White Wine Vinegar

2 teaspoon Dijon mustard

1 chopped garlic

Salt and Pepper

Chopped Basil

Roasted Vegetables

Yellow Zucchini

Red pepper

Mushrooms

Asparagus

Red Onion

Tomatoes do not roast!

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.

Bon Appetite!

Let’s grill out and cheer for the Blackhawks!!!

Posted on May 15, 2013 by Malin

The weather is lovely, Blackhawks is playing so what is more appropriate than flipping some burgers on the BBQ and enjoy the game…

Patties

500 grams/ 1 lbs Minced beef

garlic powder

paprika powder

Salt and Pepper

Weber Chicago Steak Spice

Lettuce

Chimichurri

Guacamole

1 avocado

½ chopped tomato

2 tablespoon chopped red onion

½ Lime juice

Cilantro

Salt and Pepper

Red Chili Flakes

How to: Mix all the ingredients together and make patties, throw them on the BBQ until they are done and season with the Weber spice.

Mix the ingredients for the guacamole, serve the burgers in a lettuce wrap with the guacamole and the chimichurri….Let’s go Hawks!!!!!

Grilled steelhead with roasted vegetables and tarragon and avocado mix

Posted on May 13, 2013 by Malin

I mentioned I have eaten food I don’t normally eat and although I have tried to stay away from gluten I have had dairy and now I am paying for it. So it is time to get back to basic and cut out all starch, sugar, gluten and dairy so today I made grilled steelhead with a “guacamole” inspired by béarnaise.

1 steelhead

Vegetable oil

Lemon pepper and salt

Lemon

Roasted vegetables

Brussel sprouts

Red Bell Pepper

Red Onion

Cauliflower

Asparagus

Garlic

Spinach

Salt and Pepper

Avocado Mix

1 Avocado

1 Lemon

Garlic

Red Onion

Tomato

Fresh Tarragon

Salt, pepper and chili flakes

How to: Brush the fish with the vegetable oil and sprinkle salt and pepper and grill the fish each side for about 8 minutes.

Cut the vegetables and chop the garlic and sprinkle the garlic over the vegetables and mix the oil and salt and pepper.

Mash the avocado and squeeze the lemon juice over, mix with garlic, tomato, red onion, chopped tarragon, salt, pepper and chili flakes and serve the salmon with a slice of lemon…

Enjoy!

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/

Alabama Drumsticks…so easy and fool proof!

Posted on April 29, 2013 by Malin

Last week we bought a new grill that was being delivered to us last friday and I had planned to make our friday night dinner on it but it was not delivered until 10.30 pm…who delivers anything at 10.30 in a friday night?!! Anyhow yesterday I made our friday dinner although it was Sunday…

Drumsticks

3 pounds 1.5kg Chicken Drumsticks

Salt and Pepper

How to: Place the drumsticks on a ovenproof dish and sprinkle the salt and pepper on top, place the tray in the oven for 30-35 minutes at 375 F/190C. Let the drumstick cool off (I did this before we went to Knut’s hockey game)

Alabama marinade

1/2 cup/ 1 dl Mayonnaise (see below)

2 tablespoon Apple cider vinegar

2 teaspoon black pepper

2 teaspoon prepared horseradish

1 teaspoon dijon mustard

1 teaspoon lemon juice

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

Fresh Chives

Coleslaw

½ Cabbage

White Wine Vinegar

Salt and Pepper

Mayonnaise

1 Yolk

1 teaspoon Dijon Mustard

1 tablespoon White Wine Vinegar

2 dl /1 cup of Vegetable Oil

Salt and Pepper

Chili Flakes

How to: Start by making the mayonnaise and use half for the Alabama sauce and the rest for the coleslaw. Mix the mayonnaise with the cabbage and store it in the fridge until ready to serve.

Mix all the ingredients together in a bowl and brush the drumsticks with the sauce and grill them on the grill for approximately 5 minutes each side. Brush again with sauce and sprinkle with the chives.

I left out a few drumstick for the kids as I was not sure if they would like the “Alabama style” and Mira loved her plain ones. I don’t think I ever seen her finishing all the meat and actually skipping the past

2013-04-28 20.40.38

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.

Creamy roulades filled with basil and sun dried tomatoes

Posted on April 21, 2013 by Malin

I would not say I have been eating bad food this past week it’s been more like I have skipped a lot of meals. So last night I wanted to make something more festive. Normally I don’t eat dairy and this is the first time since the new year had a creamy sauce and it was absolutely divine!

1 pound/500 grams Sirloin tip steak thinly cut

garlic powder

salt and pepper

Philadelphia Cream Cheese

Sun dried tomatoes in oil

fresh cut basil

tooth picks

Creamy sauce

1/2 cup of whipping cream

splash of chanterelle fond or beef bouillon

splash of soy sauce (gluten-free)

garlic powder

pepper

Fresh thyme

Roasted vegetables

Sweet potatoes

Fennel

Mushroom

Zucchini

Olive oil

Chili flakes

Salt and Pepper

How to: I started with seasoning the meat with salt, pepper and garlic powder followed by spreading the cream cheese, basil and the sun-dried tomatoes. Roll up the meat and attach a toothpick to hold it together. Fry the meat in a frying pan until it has a nice browning to it.

Meanwhile cut the vegetables and roast them in the oven at 400F/200C for about 15 minutes or until they are done.

Mix all the ingredients for the sauce and pour over the meat and let it simmer for a few minutes before serving.

My kids are not to keen on sun-dried tomatoes or sauce so I made their meat only with the cream cheese and removed them from the frying pan before I added the sauce.

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.