Blog Archives

Homemade pizza in Tex Mex style

27/2/2015

This is a fast, easy, and oh so yummy way to make crispy bun homemade pizza, or even have a pizza party for family and friends, where everyone can make a one of their own wishes and taste.
You can make all alike, or you can have several different kinds of topping ready, and let the imagination set the guidelines. It is great for a lunch, dinner, midnight or any time snack. I think the only meal I haven't made these for, is breakfast. But now that it's mentioned, why not!
Here is what I used for my pizza, this time:

- Spiced up chicken, cooked
- Pineapple chunks
- Green Bell pepper
- Garlic, shaved
- Red onion
- Flat leaf parsley

Fajitas
Hot salsa/taco sauce
Cheese

Set the fajitas on a cookie sheet.
Spread the salsa on top
Divide the cheese on top of the salsa
Add desired toppings

Set in the oven 200 C / 395 F and bake for about 10-15 minutes, until cheese is melted
Serve with garlic sauce on the side if you so desire.

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Salmon en papillote

20/2/2015

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Good, tasty, and attractive food doesn't have to be difficult to make, or cost so much you can't afford it. In the spring here on the food blog, I want to focus on affordable, great tasting food, that you can make at home in reasonable time. What more could we ask, or want, from a home cooked meal?!

En papillote (French for "in parchment"), is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens. Great way to cook fish and vegetables!

VODKA SALMON

salmon fillet per person
1 TBSP of vodka per file
cucumbers sliced
leek sliced
tomatoes halved/sliced
salt, pepper

SALAD

baby greens
sweet peas
radish
mango
blue cheese

Cut a large heart shape from the parchment paper, and on the other side of the heart, place the cucumbers, leeks (with s+p), top them with salmon fillets. Brush the fillets with the vodka, letting it 'drown' in it, if wanted (S+P). Top with tomatoes (S+P). Remember to salt and pepper after each ingredient.
Fold the parchment paper tight, and set in the 400F/200C oven for 10-15 minutes.

While the salmon is cooking, mix a salad, boil rice, small potatoes, or what ever it is that you want to serve on the side. All in all, it doesn't take more than 20 min from washing your hands to start, to sitting in the table enjoying your meal. Easy, delicious, and affordable. Not to mention the affect of the aroma coming from the en papillote, when opened at the table..
~ Cheers!

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Pecan & Goat Cheese Patties

13/2/2015

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These vegetarian cakes are SO tasty, and you can use them in so many different ways, from appetizer, to lunch, in between burger buns, for dinner, snack... Just the size that you make them in, differs.
I made a refreshing salad with three small cakes for a lunch, and absolutely loved it!

3/4 cup barley rice
1 1/2 cups water
4 teaspoons extra-virgin olive oil, divided
1 red onion, chopped
2 medium carrots, shredded
1/2 cup toasted pecans,
3 oz/85 g goat cheese
1 large egg white
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

1. Cook the barley rise according to directions, until done. Let it rest about 10 min.
2. Meanwhile, heat 2 teaspoons oil in a large skillet over medium heat. Add onions; cook, stirring often, until soft, 2 to 3 minutes. Add carrots, reduce the heat to low and cook, stirring often, until softened and the onions are lightly browned, about 4 minutes. Remove from the heat.
3. Preheat oven to 400°F/200°C
4. Transfer the cooked vegetables and rice to a large food processor. Add pecans, goat cheese, egg white, thyme, salt and pepper. Pulse until well blended but still a little coarse. Scrape into a large bowl. With wet hands, form the mixture into patties
5. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the patties and cook until well browned, 3 to 4 minutes per side. Transfer to a baking sheet and bake until an instant-read thermometer inserted into the middle registers at least 160°F, 10 to 15 minutes.

Original recipe from Eating Well

Instead of food processor I used a stick mixer, and that worked well.

These patties were a huge hit, so tasty, and all the ingredients worked just perfectly as is. But if you want to substitute the barley rice to a brown rice, that would work as well, or shallots to red onion.

Hope you enjoy!
~ Cheers!

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Red Hot Veggie Stew with Legumes

6/2/2015

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With the temperature at -11 C / 12 F outside, and I wanted to make a tasty soup to warm me up after a long walk in the brisk winter wonderland we have here in Oslo right now.
And I have to say, I was pretty happy with the results. The acidity from the wine, the sweetness of the caramelized onions, the soft taste of the herbs, and the slow burn from the chili peppers made a rather nice harmony on the plate. If you happen to have some Parmesan cheese on the hand, it would be perfect on the top with the basil. And don't forget a nice fresh bread on the side.

500g / 17.6 oz Yellow peas, re-hydrated
1,5 L / 4 cups Vegetable Stock
1 Tbsp Olive oil
2 Chili peppers, chopped fine
2 Red Onions, chopped fine/thin sliced
2 cloves of Garlic
320g / 11 oz Tomatoes, chopped
1,5 cups Red Wine
290g / 10 oz Red Lentils, rinsed
320g / 11 oz Carrots, shredded
3 ea Spring onion, thinly sliced
Salt and Pepper to taste
Basil & Parmesan cheese as garnish

1. Cook re-hydrated yellow peas for 1,5 hours in the vegetable stock on a moderate heat
2. Caramelize the chopped onions, garlic, and chili peppers in the olive oil
3. Add the onions, garlic, peppers, tomatoes, and wine in the yellow peas in vegetable stock, and cook for 20 minutes
4. Add rinsed lentils and shredded carrots and cook for 5 minutes
- Remember to taste, add salt and pepper if needed
5. Garnish the soup on the plate with basil and Parmesan cheese

Yes, the peas take a bit long to cook, but for me the end result was worth it.
I used crushed tomatoes that already had oregano and basil with it.
And I really recommend Parmesan cheese on the top, if you have it handy. This makes enough for 5-6 people.
Hope you enjoy it
~ Cheers!

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Homemade pizza in Tex Mex style

Salmon en papillote

Pecan & Goat Cheese Patties

Red Hot Veggie Stew with Legumes

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