I love to eat fish and chips, and to get a little healthier form of the tasty treat, I made some cod cakes this week, with roasted potatoes that were tossed in olive oil and herbs, and shredded carrot salad on the side to give color to the plate - and vitamins and minerals to me, all the goodies in the carrots, that we especially now need as we head towards the spring season and sun is out more even up here in the north.
The meal was rather easy to prepare. I had the potatoes in the oven while I prepared the cod cakes. I cut the large red potatoes into eights in lengthwise with one potato per person. I had a dash of rosemary, thyme, sage, sea salt and freshly ground pepper on them, little olive oil, tossed them until all were well coated and I set them into the oven. I shredded the carrots ready while the fish was cooking. You can add orange slices, pomegranates, lingonberries, raisins to the salad if so desired to add new flavors and more color to it.
This is a really tasty meal. I have put some of the cakes into a freezer if I ever need in a pinch a quick meal. By making the cakes a little smaller in size they could be a great appetizer as well if served with a mayonnaise-based sauce with little dill, mustard, and spices. I hope you enjoy them and have a great weekend. Till next time
Books & Spoons Recipe for HONEY GLAZED CHICKEN & ROASTED PEPPERS WITH CINNAMON COUSCOUS
Folks, the spring is in the air, the sun is out, the temperatures nearly above freezing, I can feel the energy bursting out after the long, dark, polar nights and five weeks of influenza... Yet again, life wins up here in Nordic! I am getting nearly poetic here, but hopefully, you don't hold it against me.
You might have noticed that I don't prepare many dishes with chicken. When I go for the poultry, I tend to buy a turkey breast instead, but for a couple of weeks I have been craving for the honey glazed chicken breasts, and what better time to do it than now.
I purposely prepared twice as much as I would have needed so that the next day I had a meal ready to assemble with fajitas. The wraps that I made with the leftovers were so tasty I wish I could have shared them with you.
So that's what has been for a dinner here, I hope you enjoy it and have a great weekend. Till next time
Ginger is among the healthiest spices on the planet. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. I use it a lot in tea and cooking and just building up my immune system during the flu season. When you mix ginger with carrots, also considered as one of the healthiest foods in the world, and make harmony - or soup if you want - the taste is deeply layered and it is good for you! I tend to have at least one vegetarian day a week, by no means of planning, but by just loving the taste and abundance of veggies our markets are pushing out these days. This week I made the Carrot & Ginger Soup since after being sick for the whole month of January, I really need to boost my energy. But mainly because this soup is really delicious and simple to make. I added some sour cream to it, after finishing it off with butter and drops of fresh lemon juice. If you want the taste of ginger in your soup, but not the hot burn it has, remove it from the kettle before you purè the rest of the ingredients. I hope you enjoy it as much as I did. Stay warm, folks, or cool if you are on the other side and have summer time. Till next time
We made it through January! Oh, it wasn't easy by any means, and I know I have been a bit absent here on the Spoons lately, but y'all that flu took me down for weeks and there wasn't much 'food talk' around here, I tell you! But, February is here, and it arrived with a bit of snow and gloomy days, and when it gets so outside, I want to compensate that with sunny and colorful plates, food that will cheer me up, is tasty, and all kinds of good.
This particular side dish might not be the healthiest, with cream and cheese and potatoes in it. But I served it on the side of a herb crusted roasted turkey breast, so that gave it some balance, or so I told myself since I really had been craving carbs the whole time I was sick and I finally had the energy to do something about it.
The recipe is really simple, and if you have a mandoline to cut the veggies with, the preparation of the dish could take even less time. Just remember, safety first!