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Books & Spoons - The grill season is approaching us!

29/4/2016

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​As May Day approaches us, and the spring has taken a good hold of the Scandinavia, it is time to start thinking about the grill season!! 
Today I have gathered some ideas, that you can either do in your kitchen, or on the grill, just to celebrate the season upon us. Hope you get some inspiration for the next weeks meal planning!

A basic green salad is so attractive, even more beautiful with a splash of color. Pomegranate is lovely for a salad. I am not a big fan of salad dressings, same as with sauces, don't ask why, never liked them much. But with pomegranate, the burst of juice and flavor, with the salad greens, that is just perfect in my book.
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The second one is just vegetables galore, roasted in the oven, or on the grill in an aluminium pan. I had a little parsley overgrowth, and wanted to use it in the marinade, and it worked wonders. I loved the flavors of the veggies, mixed with the simple marinade of parsley, olive oil, salt, and pepper. I set them in the oven, with Italian sausage, Salsiccia, on the top.
Pick the veggies you like to eat, or what is available for you. I had broccoli, peppers, onion and carrots, with little potatoes in there. More variety would have made the serving sizes too large. But it truly was delicious! 
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I hope you enjoy your weekend, if you are grilling this weekend, go ahead and post pictures of your food on the Facebook page comments section of the food blog post! Would love to see what's on your plate ;) 
Till the next time
~ Cheers
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Books & Spoons Recipe Parmesan Crusted Orange Chicken

22/4/2016

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AH, the spring time here in Norway is at its best right now, the sun is bright, the weather lovely, everything starting to bloom, and colors are just so vivid in the nature. 
That always makes me crave for fresh tastes, and light meals, I guess the mind is preparing for the summer warmth. 
So, no wonder I am already all about salads with protein on the side. This chicken, the Parmesan crusted orange chicken, is delicious. And with the salad, just perfect for any meal, and surprisingly filling. Also, it didn't take that long to make it, since the chicken breasts are cut so thin, with a properly heated pan, it takes just a couple of minutes per side. 
Here's what you need:
- 6 thin slices of chicken breasts 
- 1 orange (2 tsp of grated orange peel, 5 TBLS of orange juice)
- 1 1/4 cups of bread crumbs
- 1/2 cup of grated Parmesan
​- 2 eggs

- Olive oil to the pan (I didn't use it, but you can if you so desire)  
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- Set the thin slices of chicken breast in a shallow bowl, and pour 4 TBLS of the orange juice on top of them. Turn to coat. Let them marinate at least 10 minutes
- Beat the eggs with the reminding orange juice
- Combine breadcrumbs, Parmesan and orange peel in a another shallow dish
- Dip 1 chicken breast into the egg mixture
- Dip into the breadcrumb mixture to coat
- Seasoned with salt and pepper
- Repeat until all are coated well
- On a medium-high skillet sauté the chicken breasts, until golden brown, and cooked through, about 2 minutes per side.
- Serve as you wish
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Hope you enjoy it! Until next time
~ Cheers!
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Books & Spoons Recipe RED PASTA SALAD! 

14/4/2016

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Several times I have heard the critique about keeping my dessert and food separate.
Hah, yes, I like to mix fruit with the food, but only when I think they go well together.
​Like peaches or bananas, and chicken, fresh fruit salad and salmon, and my red, hot pasta salad.

This pasta salad is so delicious, I love the slow heat from the chili, mixed with the freshness and sweetness of the strawberries, crunch from the peppers and onions...
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Love it!

And I think it looks pretty good, too. All the redness with a little bit of green from the spring onion. 
It is perfect for a lunch or a snack, the turkey in it makes it more filling dish.
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And this mix is not such a reach of all, we all know that strawberries and balsamic vinaigrette go well together, and so do chili and strawberries, and chili and turkey... They all have a connection, and together really lovely combination.
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It comes together super fast, as well, so you don't have to spend the whole day in the kitchen, now that the weather is finally warming up. 
You will need
- Pasta
- Turkey marinated in chili + oil
- Red bell pepper
- Spring onion
- Red onion
- Strawberries
- Balsamic vinaigrette
I set the pasta water on, and sautéd the turkey. It was cut in a little, thin stripes, so on a hot pan, it will get done in no time at all. Make sure to taste, add salt and pepper as needed.
Then I cut my bell peppers, onion, spring onion, and strawberries. 
When the pasta was cooked, everything else was ready. I cooled off the pasta with a cold water, shook it dry, and then mixed everything else with it, adding the strawberries last, so I wouldn't break the consistency of them too much. 
Then just serve it as it is, or in a pita bread, or inside of a wrap

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I hope you all enjoy it, and enjoy the signs of spring as well! Till next time
~ Cheers!

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Books & Spoons Recipe VEGETERIAN STUFFED PEPPERS 

8/4/2016

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A simple, delicious, healthy, quick, and touch of retro, is this week's dinner idea. I haven't made stuffed peppers for so long, and always use to use rice, ground beef, tomato sauce... Classic and traditional.
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And good.

But I really wanted to make something lighter this time around, so first, I decided to drop the rice. Then the meat, and then tomato sauce. What was left? Well, cheese at least! 

They sell a great organic mixed bean tetra here in Oslo, that I love to use for a variety of things. It is small enough to use in food preparation without having to make too much for just a couple of plates of food, as would be a case, if I had to open three tetras for one dish, to get mixed beans.
I did a couple of the peppers with the stem on them, just for the show. And leaving it on, give more room for the stuffing. I did one without, and it was easier to eat, so how you clean your peppers, is up to you.
So I used mixed beans, corn, spring onion, cut in thin strips, shredded carrots, onion, and herbs, a little bit of olive oil, Parmesan cheese, and shredded Mozzarella, salt and pepper, to make the filling. Don't be shy with the cheese. But do leave some to add on the top of the peppers.
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After carefully adding some of the cheese on top of the peppers, I set them in the oven ( 180 C / 350 F )for about 30 minutes, until the cheese has nicely melted and got a little bit of color. 
This dish is so easy to make, and to make only so many as you need, one two or many. I have been on a retro food kick lately, and I loved this version of the stuffed peppers. A great, filling, dinner or lunch! 
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For a bigger meal, you could use this as an appetizer, if you use tiny little peppers, as the base. But however, or whatever occasion you make them, I hope you enjoy them as much as I did! Till next time 
~ Cheers!
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