The Recipe
500g ground beef
1 onion, chopped
1 can (8oz) of salsa
1 can (14 oz) stewed tomatoes
1 can (14 oz) beans
3/4dl Italian salad dressing
2 tbsp taco seasoning
1/4 tsp ground cumin
4 flour tortillas
1 can corn
1 dl sour cream
250gr shredded cheese
Garnish:
shredded lettuce
chopped tomato
guacamole
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the salsa, stewed tomatoes, beans, dressing, sour cream, corn, taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of a baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil and bake at 200°C for 25 minutes.
Let stand for 5 minutes before topping with lettuce, tomato and guacamole.
The Verdict
I forgot to cover with foil, but don't really think that made too big of a difference.
I also didn't have any guacamole - that was a mistake!
Apart from that I really liked it though. I think I'd also add chopped bell pepper another time, but that's about the only alteration I'd make. Definitely worth making again.
Thursday, September 20, 2012
Friday, September 7, 2012
Week 36: Herbed Chicken
The Recipe
(serves 5)
800g chicken thighs or drumsticks (I'm sure you can use white meat as well, but I prefer dark)
Olive oil
1/3 cup white wine
1 onion -- chopped
1/3 cup chicken broth
1/2 tsp dried Italian seasoning
1 15-oz. can white beans
1/4 tsp garlic powder
1/4 tsp dried tarragon
Salt according to taste
1/4 tsp crushed red pepper
1 14oz. can stewed tomatoes (I used whole cherry tomatoes - yum!)
Coat the crockpot with the olive oil and place the chicken in the bottom. Stir in white wine through crushed red pepper (I didn't have any, so I used paprika instead. Nor did I have any Italian seasoning, so I just used a mix of herbs - rosemary, thyme, basil etc. - instead). Cover with lid and cook on LOW for 6-7 hours. After 6-7 hours take out the chicken, remove skin and bones and return the chicken to the crock pot. Stir in stewed tomatoes and cook on LOW for another hour.
Serve with brown rice.
The Verdict
Ever so slightly bland at first, so I added extra salt, pepper and chili flakes. With that addition I ended up LOVING it! And it tasted just as good as left-overs the following day. It's a bit of a hassle to de-bone the chicken (I burned my fingers a couple of times doing it), but I still think the dark meat tastes so much better than the white that it's worth it.
Absolutely worth a repeat.
(serves 5)
800g chicken thighs or drumsticks (I'm sure you can use white meat as well, but I prefer dark)
Olive oil
1/3 cup white wine
1 onion -- chopped
1/3 cup chicken broth
1/2 tsp dried Italian seasoning
1 15-oz. can white beans
1/4 tsp garlic powder
1/4 tsp dried tarragon
Salt according to taste
1/4 tsp crushed red pepper
1 14oz. can stewed tomatoes (I used whole cherry tomatoes - yum!)
Coat the crockpot with the olive oil and place the chicken in the bottom. Stir in white wine through crushed red pepper (I didn't have any, so I used paprika instead. Nor did I have any Italian seasoning, so I just used a mix of herbs - rosemary, thyme, basil etc. - instead). Cover with lid and cook on LOW for 6-7 hours. After 6-7 hours take out the chicken, remove skin and bones and return the chicken to the crock pot. Stir in stewed tomatoes and cook on LOW for another hour.
Serve with brown rice.
The Verdict
Ever so slightly bland at first, so I added extra salt, pepper and chili flakes. With that addition I ended up LOVING it! And it tasted just as good as left-overs the following day. It's a bit of a hassle to de-bone the chicken (I burned my fingers a couple of times doing it), but I still think the dark meat tastes so much better than the white that it's worth it.
Absolutely worth a repeat.
Monday, September 3, 2012
Week 35: Microwave Potato Chips
The Recipe
2 large potatoes, unpeeled, scrubbed
1 tsp olive oil
1/2 tsp salt
Slice potatoes into thin slices. Toss slices with oil and salt to coat evenly.
Coat a large microwave-proof plate with extra oil and arrange potato slices in a single layer. Microwave on high until some slices start to brown. Turn slices over (use a fork, they are HOT) and continue microwaving until the start to crisp and brown around the edges.
The timing will depend on the thickness of the slices and microwave power - I think I ended up giving them 5 minutes on each side - perhaps a bit more for the thickest slices.
Transfer chips to another place and allow them to cool completely - they will get crisper as they cool.
Repeat with the rest of the slices.
The Verdict
I was very dubious whether this would even work, but they chips turned out fantastically! The only thing I'll add to the recipe is do not be afraid to overcook the chips!. The original recipe said 2-3 minutes on each side which turned out to be no where NEAR enough, and my first batch was very soggy as a result. If the potatoes haven't started browning it's not time to turn them over yet.
But apart from that super simple to make and definitely something I'll be doing again!
2 large potatoes, unpeeled, scrubbed
1 tsp olive oil
1/2 tsp salt
Slice potatoes into thin slices. Toss slices with oil and salt to coat evenly.
Coat a large microwave-proof plate with extra oil and arrange potato slices in a single layer. Microwave on high until some slices start to brown. Turn slices over (use a fork, they are HOT) and continue microwaving until the start to crisp and brown around the edges.
The timing will depend on the thickness of the slices and microwave power - I think I ended up giving them 5 minutes on each side - perhaps a bit more for the thickest slices.
Transfer chips to another place and allow them to cool completely - they will get crisper as they cool.
Repeat with the rest of the slices.
The Verdict
I was very dubious whether this would even work, but they chips turned out fantastically! The only thing I'll add to the recipe is do not be afraid to overcook the chips!. The original recipe said 2-3 minutes on each side which turned out to be no where NEAR enough, and my first batch was very soggy as a result. If the potatoes haven't started browning it's not time to turn them over yet.
But apart from that super simple to make and definitely something I'll be doing again!
Monday, August 27, 2012
Week 34: Frikadeller
(a.k.a. Danish meat balls)
The Recipe
1dl oatmeal
150g water
1 egg
500g pork/veal mince
2-3 medium sized carrots
4 small pickles/cornichons (or 1 large dill pickle)
1 onion
Mustard (optional)
salt, pepper
Any herbs that might strike your fancy - dill, thyme, oregano, rosemary ...
Mix oatmeal and water together in a large bowl and leave it to soak for 5 minutes.
Meanwhile, chop up onion, carrots and pickles finely - I used a blender, but you could also use a grater. Add the vegetables, egg and mince to the bowl and mix thoroughly. Season with salt and pepper. Form the mix into meatballs - get your hands dirty, it's easier that way. I made mine of about 2tbsp mince each.
Melt butter in a pan over medium-high heat and cook the meatballs for 5-6 minutes on each side or until done.
Serve with cold potato salad mixed with some chopped up apple.
The Verdict
There are as many recipes for frikadeller as there are households in Denmark :-P This is my version - I love the addition of minced carrots and pickles.
The Recipe
1dl oatmeal
150g water
1 egg
500g pork/veal mince
2-3 medium sized carrots
4 small pickles/cornichons (or 1 large dill pickle)
1 onion
Mustard (optional)
salt, pepper
Any herbs that might strike your fancy - dill, thyme, oregano, rosemary ...
Mix oatmeal and water together in a large bowl and leave it to soak for 5 minutes.
Meanwhile, chop up onion, carrots and pickles finely - I used a blender, but you could also use a grater. Add the vegetables, egg and mince to the bowl and mix thoroughly. Season with salt and pepper. Form the mix into meatballs - get your hands dirty, it's easier that way. I made mine of about 2tbsp mince each.
Melt butter in a pan over medium-high heat and cook the meatballs for 5-6 minutes on each side or until done.
Serve with cold potato salad mixed with some chopped up apple.
The Verdict
There are as many recipes for frikadeller as there are households in Denmark :-P This is my version - I love the addition of minced carrots and pickles.
Thursday, August 16, 2012
Week 33: Tapas fail
This week's new meal was such a let down that I'm not even going to bother trying to write down the recipes. I tried making squash and potato chips with avocado ranch dressing and onion egg over easy. None of it was even remotely worth eating.
Biggest failure yet in this endeavour. Better luck next week.
Biggest failure yet in this endeavour. Better luck next week.
Wednesday, August 8, 2012
Week 32: Spicy Crusted Pork
The Recipe
1 tbsp chili powder (yes, really)
1/2 tsp salt
1 tsp cumin
2 cloves garlic
1/2 tbsp mixed herbs
1/2 tbsp black pepper
1 pound lean pork tenderloin, cubed
In zip-lock bag, combine chili powder, salt, cumin, garlic, herbs and black pepper; add pork cubes and toss to coat; refrigerate for 45 minutes. Preheat oven to 105C. Place pork cubes on a lightly greased pan and bake for 2 hours or until crispy.
Serve with brown rice, salsa and corn on the cob.
The Verdict
Probably too spicy for DH with all this chili, but I liked it :) I thought it needed something to cool it down a bit - avocado or guacamole would probably have been best, but since I had neither I used Italian dressing instead, which added an unusual but really nice touch.
I don't know that I'll make it again, as it's kind of a weird dish, but perhaps for fingerfood, with picks into each cube and dipping sauce available? That might work :)
1 tbsp chili powder (yes, really)
1/2 tsp salt
1 tsp cumin
2 cloves garlic
1/2 tbsp mixed herbs
1/2 tbsp black pepper
1 pound lean pork tenderloin, cubed
In zip-lock bag, combine chili powder, salt, cumin, garlic, herbs and black pepper; add pork cubes and toss to coat; refrigerate for 45 minutes. Preheat oven to 105C. Place pork cubes on a lightly greased pan and bake for 2 hours or until crispy.
Serve with brown rice, salsa and corn on the cob.
The Verdict
Probably too spicy for DH with all this chili, but I liked it :) I thought it needed something to cool it down a bit - avocado or guacamole would probably have been best, but since I had neither I used Italian dressing instead, which added an unusual but really nice touch.
I don't know that I'll make it again, as it's kind of a weird dish, but perhaps for fingerfood, with picks into each cube and dipping sauce available? That might work :)
Wednesday, August 1, 2012
Week 31: Tuscan Chicken
The Recipe
1 tbsp olive oil
300g chicken breast cut in thin slices
freshly ground pepper
4 cloves garlic, chopped finely
1 tsp dried rosemary
1 cup chopped tomato
4 tbsp red wine
1/2 cup chicken broth
1 tbsp butter
Parmesan cheese
Spaghetti
Cook spaghetti according to the instructions on the package. Drain and put aside.
Heat the olive oil in a skillet; add chicken tenders; pepper to taste and brown for about 5 minutes per side, depending on thickness. Remove from skillet and keep warm. To the same skillet, add garlic, rosemary, tomato, wine and broth. Bring to a boil and scrape up all of the browned bits from the bottom of the pan. Let the sauce reduce then remove from heat and add the butter. When the butter is melted and incorporated into the sauce, return the chicken to the skillet and thoroughly coat with the sauce.
Pour chicken and sauce over the cooked spaghetti and toss with Parmesan cheese.
The Verdict
LOVED it! A perfect summer dish as it's very simple and not very heavy at all. I didn't have any rosemary so used thyme instead. I think it would have been equally good with basil or oregano. Definitely something I'll be making again!
1 tbsp olive oil
300g chicken breast cut in thin slices
freshly ground pepper
4 cloves garlic, chopped finely
1 tsp dried rosemary
1 cup chopped tomato
4 tbsp red wine
1/2 cup chicken broth
1 tbsp butter
Parmesan cheese
Spaghetti
Cook spaghetti according to the instructions on the package. Drain and put aside.
Heat the olive oil in a skillet; add chicken tenders; pepper to taste and brown for about 5 minutes per side, depending on thickness. Remove from skillet and keep warm. To the same skillet, add garlic, rosemary, tomato, wine and broth. Bring to a boil and scrape up all of the browned bits from the bottom of the pan. Let the sauce reduce then remove from heat and add the butter. When the butter is melted and incorporated into the sauce, return the chicken to the skillet and thoroughly coat with the sauce.
Pour chicken and sauce over the cooked spaghetti and toss with Parmesan cheese.
The Verdict
LOVED it! A perfect summer dish as it's very simple and not very heavy at all. I didn't have any rosemary so used thyme instead. I think it would have been equally good with basil or oregano. Definitely something I'll be making again!
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