The Recipe
3 salmon fillets
2 tbsp olive oil
3 tbsp maple syrup (didn't have any, so used honey instead)
1 clove garlic, chopped
1.5 tbsp balsamic vinegar
Mix all ingredients in a bag og bowl and shake it thoroughly so the salmon gets coated.
Coat the crock-pot with a bit of oil and pour fish and marinade into it. Cook on LOW for 1-2 hours or until the salmon is done.
Serve with oven-roasted potato slices
The Verdict
Delicious! The honey and balsamic vinegar worked perfectly together. AND it's a crockpot meal that doesn't take all day to cook, so it works on weekdays as well :)
Edit March 2022 I made this last night using maple syrup and cooking for 1.5 hours. Well! It smelled amazing while cooking, but was basically inedible :-( The maple syrup made me MUCH too sweet, and the fish was overcooked to the point of being ridiculously dry. Not sure I'll dare try this again...
Friday, December 28, 2012
Week 51: Mexican Style Beans-and-Rice
The Recipe
1 cup rice
1 can (15oz) beans
1 onion
1 avocado
Cucumber
Salsa
Grated cheese
Cook the rice according to the instructions on the package.
Meanwhile, sauté onion in a pan over medium heat. Once soft, add the beans and cook for a couple of minutes until the beans are warmed through. Mix in the rice, and combine thoroughly.
Serve with salsa, grated cheese, cucumber slices and avocado/guacamole.
The Verdict
SUPER easy. Not too terrific - would probably have been better with sliced tomatoes and and bell pepper as well - but considering the time it took to make, it was well worth it. And of course, avocado always improves any dish it is added to ;)
1 cup rice
1 can (15oz) beans
1 onion
1 avocado
Cucumber
Salsa
Grated cheese
Cook the rice according to the instructions on the package.
Meanwhile, sauté onion in a pan over medium heat. Once soft, add the beans and cook for a couple of minutes until the beans are warmed through. Mix in the rice, and combine thoroughly.
Serve with salsa, grated cheese, cucumber slices and avocado/guacamole.
The Verdict
SUPER easy. Not too terrific - would probably have been better with sliced tomatoes and and bell pepper as well - but considering the time it took to make, it was well worth it. And of course, avocado always improves any dish it is added to ;)
Wednesday, December 12, 2012
Week 50: African Groundnut Stew
The Recipe
1 tbsp oil
1 small onion, diced
1 garlic cloves, diced
1 large sweet potato, peeled and cut into cubes
1/2 cup rice
4 cups broth (chicken, veggie or beef)
2 heaped tbsp peanut butter
1 (15-oz) can chickpeas (original recipe called for half of that, but I think it could use more)
1.5 cups salsa (that's about 1.5 230gr jars here)
1/2 zucchini, cut into cubes
1/2 tsp cumin
1/2 tsp dried thyme
Salt and freshly ground black pepper
Heat the oil in a large pot over medium heat. Add the onion, garlic, and sweet potatoes and sauté 10 minutes, or until the sweet potatoes are tender. Add the rice and vegetable broth to the pot. Bring to a boil, reduce heat, and simmer, covered, 20 to 30 minutes, until the rice is tender. Add the peanut butter, chickpeas, salsa, zucchini, cumin, thyme, and salt and pepper; cook over low heat for another 10 minutes or until the zucchini is soft.
The Verdict
Yesterday was freezing cold, snow everywhere and my bike ride home from work took almost an hour. I was frozen to the bone and needed something to heat me up from the inside out.
This fit the bill perfectly. It was absolutely delicious, and as I had used hot salsa, it had a nice 'bite' to give that inner heat. For once I made the recipe exactly 'as is', which meant I only used half the can of chickpeas, and that was definitely too little, so I think I'll use the entire can next time. Also, I think it would work just as well with ordinary potatoes if you can't find the sweet ones.
Edit, Jan 4th, 2016: Tried making this yesterday but was too lazy to go shopping, so instead of the sweet potato I used 4 carrots, and instead of the zucchini I used a bell pepper. YUM! Almost better than the original. So satisfying and warming on a cold day.
1 tbsp oil
1 small onion, diced
1 garlic cloves, diced
1 large sweet potato, peeled and cut into cubes
1/2 cup rice
4 cups broth (chicken, veggie or beef)
2 heaped tbsp peanut butter
1 (15-oz) can chickpeas (original recipe called for half of that, but I think it could use more)
1.5 cups salsa (that's about 1.5 230gr jars here)
1/2 zucchini, cut into cubes
1/2 tsp cumin
1/2 tsp dried thyme
Salt and freshly ground black pepper
Heat the oil in a large pot over medium heat. Add the onion, garlic, and sweet potatoes and sauté 10 minutes, or until the sweet potatoes are tender. Add the rice and vegetable broth to the pot. Bring to a boil, reduce heat, and simmer, covered, 20 to 30 minutes, until the rice is tender. Add the peanut butter, chickpeas, salsa, zucchini, cumin, thyme, and salt and pepper; cook over low heat for another 10 minutes or until the zucchini is soft.
The Verdict
Yesterday was freezing cold, snow everywhere and my bike ride home from work took almost an hour. I was frozen to the bone and needed something to heat me up from the inside out.
This fit the bill perfectly. It was absolutely delicious, and as I had used hot salsa, it had a nice 'bite' to give that inner heat. For once I made the recipe exactly 'as is', which meant I only used half the can of chickpeas, and that was definitely too little, so I think I'll use the entire can next time. Also, I think it would work just as well with ordinary potatoes if you can't find the sweet ones.
Edit, Jan 4th, 2016: Tried making this yesterday but was too lazy to go shopping, so instead of the sweet potato I used 4 carrots, and instead of the zucchini I used a bell pepper. YUM! Almost better than the original. So satisfying and warming on a cold day.
Thursday, December 6, 2012
Week 49: Elbow Macaroni Caserolle
BORING name, I know! But fortunately the dish itself was nothing like it :)
The Recipe
500g ground beef
1 can (~15oz) tomatoes
1 bell pepper, sliced
1 small can (8oz) corn
1 cup elbow macaroni
250g mushrooms, sliced
1 onion, chopped
2 cloves garlic, chopped
3 tbsp tomato paste
1 cup shredded cheddar cheese - but buy the real stuff!
1 tsp BBQ or chili powder
Salt, pepper
Preheat oven to 175C.
Boil the macaroni according to the instructions on the package. Drain and transfer to an oven-proof dish.
Meanwhile, cook beef in a pot over high heat, until no longer pink. Add onion, bell pepper, mushrooms and corn and cook until the mushrooms have wilted and the onion is soft. Add stewed tomatoes, tomato paste and seasoning and stir to mix. Transfer to the oven-proof dish and mix thoroughly. Sprinkle cheese on top and bake in the oven for 20 minutes.
The Verdict
It sounded pretty ordinary, but tasted FANTASTIC! Seriously, do NOT make do with inferior cheese. It has to be the real deal to work, but when it is, you'll be sad you didn't splurge and use 2 cups instead. Really easy, lovely comfort food and definitely worth a repeat!
The Recipe
500g ground beef
1 can (~15oz) tomatoes
1 bell pepper, sliced
1 small can (8oz) corn
1 cup elbow macaroni
250g mushrooms, sliced
1 onion, chopped
2 cloves garlic, chopped
3 tbsp tomato paste
1 cup shredded cheddar cheese - but buy the real stuff!
1 tsp BBQ or chili powder
Salt, pepper
Preheat oven to 175C.
Boil the macaroni according to the instructions on the package. Drain and transfer to an oven-proof dish.
Meanwhile, cook beef in a pot over high heat, until no longer pink. Add onion, bell pepper, mushrooms and corn and cook until the mushrooms have wilted and the onion is soft. Add stewed tomatoes, tomato paste and seasoning and stir to mix. Transfer to the oven-proof dish and mix thoroughly. Sprinkle cheese on top and bake in the oven for 20 minutes.
The Verdict
It sounded pretty ordinary, but tasted FANTASTIC! Seriously, do NOT make do with inferior cheese. It has to be the real deal to work, but when it is, you'll be sad you didn't splurge and use 2 cups instead. Really easy, lovely comfort food and definitely worth a repeat!
Week 48: Southwestern Corn Chowder
The Recipe
1/2 tbsp butter
1 spring onion, thinly sliced, white and green parts separated
1 medium carrot, thinly sliced
1/2 tsp chili
1/2 tsp oregano
Salt and pepper to taste
1 large potato, peeled and cut into pieces
2 small cans (~280g) corn
5dl chicken broth
1 cup milk
Melt the butter in a pot. Add white parts of spring onion, carrots, chili, oregano and salt and pepper. Cook until onions are soft. Add potatoes, corn, broth and milk. Bring to a boil and leave to simmer for 15-20 minutes or until the potato is done. Stir in green part of the spring onion and season with salt and pepper.
The Verdict
I really liked it. It had enough chili to give it a nice bite, but not so much as to leave it too spicy. It did lack something to the taste though, and I'm not entirely sure what. I'm tempted to say bacon though... but then everything is better with bacon ;) But something to add to the roundness of the taste, so other additions might work just as well.
1/2 tbsp butter
1 spring onion, thinly sliced, white and green parts separated
1 medium carrot, thinly sliced
1/2 tsp chili
1/2 tsp oregano
Salt and pepper to taste
1 large potato, peeled and cut into pieces
2 small cans (~280g) corn
5dl chicken broth
1 cup milk
Melt the butter in a pot. Add white parts of spring onion, carrots, chili, oregano and salt and pepper. Cook until onions are soft. Add potatoes, corn, broth and milk. Bring to a boil and leave to simmer for 15-20 minutes or until the potato is done. Stir in green part of the spring onion and season with salt and pepper.
The Verdict
I really liked it. It had enough chili to give it a nice bite, but not so much as to leave it too spicy. It did lack something to the taste though, and I'm not entirely sure what. I'm tempted to say bacon though... but then everything is better with bacon ;) But something to add to the roundness of the taste, so other additions might work just as well.
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