The Recipe
(Serves 1)
100-150g Mushrooms
1 tbsp olive oil
2 tbsp butter
Pepper
The trick here is to get the mushrooms completely dry before roasting them, so do NOT rinse them - if they're dirty, pat them with a moist paper towel, to get the dirt off, but do not wash them.
Cut them into bite sized pieces (I quartered mine) and place them on a paper towel to dry. I think I left mine for half an hour or so.
Get out a large pan and add olive oil and butter - enough to coat the entire pan. Turn the heat up high and wait until the butter stops foaming and it's REALLY hot.
Add the mushrooms, taking care not to crowd them. If you have too many mushrooms, cook them in batches rather than risking crowding the pan.
Let them sit for awhile and soak up the oils - the pan will get dry which is fine - don't add more oil, but turn the heat down a bit if they start to smoke. When they start to get brown, shake the pan to get them to brown evenly.
They're done when they're brown all over and seem crispy. Season with pepper and serve.
The Verdict
REALLY good! I never knew not to wash mushrooms before, but it really makes a difference. I think I possibly added a tad too much oil/butter, so they weren't all that crispy, but they still tasted a LOT better than the mushrooms I usually make :-D
Saturday, June 13, 2020
Tuesday, March 10, 2020
Week 10: Asian Honey Chicken
The Recipe
450g chicken
2 cloves garlic, chopped
1 tbsp sesame oil
2 tbsp honey
2 tbsp soy sauce
2 bell peppers, diced
3 spring onions, sliced
2-3 carrots, grated
Mix together garlic, honey, sesame oil and soy sauce in a zip-lock bag and mix thoroughly. Cut chicken into stripes and add to the bag, shaking to ensure the chicken is coated. Leave to marinate for ~8hrs or overnight.
Drain the bag into a cup, reserving the marinade for later. Heat up a wok and add the chicken. Cook for a few minutes or until the chicken is mostly done. Add a bit of the marinade if necessary. Add the vegetables and cook for a few minutes - adding a bit more marinade if necessary. Discard the rest of the marinade.
Serve with rice.
The Verdict
It tasted alright, but was lacking something... I might add some more spices (paprika or curry) next time, or try it with pork rather than chicken, because as it was it was just strangely dull. I had leftovers the next day and served those up as fried rice which was a LOT better, so it might just be something as simple as that, that was needed.
But honestly, I'm not even sure it's worth trying to make again. It's too similar to a lot of my other recipes.
450g chicken
2 cloves garlic, chopped
1 tbsp sesame oil
2 tbsp honey
2 tbsp soy sauce
2 bell peppers, diced
3 spring onions, sliced
2-3 carrots, grated
Mix together garlic, honey, sesame oil and soy sauce in a zip-lock bag and mix thoroughly. Cut chicken into stripes and add to the bag, shaking to ensure the chicken is coated. Leave to marinate for ~8hrs or overnight.
Drain the bag into a cup, reserving the marinade for later. Heat up a wok and add the chicken. Cook for a few minutes or until the chicken is mostly done. Add a bit of the marinade if necessary. Add the vegetables and cook for a few minutes - adding a bit more marinade if necessary. Discard the rest of the marinade.
Serve with rice.
The Verdict
It tasted alright, but was lacking something... I might add some more spices (paprika or curry) next time, or try it with pork rather than chicken, because as it was it was just strangely dull. I had leftovers the next day and served those up as fried rice which was a LOT better, so it might just be something as simple as that, that was needed.
But honestly, I'm not even sure it's worth trying to make again. It's too similar to a lot of my other recipes.
Tuesday, February 11, 2020
Week 6: Thai Peanut Chicken Noodle Soup
The Recipe
1 can coconut milk
4 tsp red curry paste
4 cups chicken broth
1lb chicken
1 sweet potato, peeled and diced
1/3 cup peanut butter
1tbsp lemon or lime juice
2tbsp soy sauce
2tbsp brown sugar
1/2 tsp tumeric
200g mushrooms, sliced
1 bell pepper, sliced
150g bean sprouts
2 green onions, sliced
4tbsp peanuts
100g rice noodles.
In a large pot, heat the cream from the top of the can of coconut milk. Add the curry paste and cook for a few minutes until fragrant. Add the rest of the coconut milk, the broth, chicken, sweet potato, peanut butter, lemon juice, soy sauce, brown sugar and tumeric. Bring to a boil and leave to simmer until the chicken is cooked - about 20 minutes.
Remove the chicken and cut it into bite sized pieces. Meanwhile, use an immersion blender to puree the soup.
Add mushrooms, bell pepper, peanuts, green onion and noodles and cook for another 5 minutes.
The Verdict
Disappointing : I think the main issue was that there was WAY too much peanut butter, so it completely overwhelmed the other tastes. Also, the rice noodles soaked up too much of the liquid, so it turned into more of a stew than an actual soup. It had definite potential, but unfortunately really didn't work for me. I might try it again another time without the rice noodles, and with only a fraction of the peanut butter.
1 can coconut milk
4 tsp red curry paste
4 cups chicken broth
1lb chicken
1 sweet potato, peeled and diced
1/3 cup peanut butter
1tbsp lemon or lime juice
2tbsp soy sauce
2tbsp brown sugar
1/2 tsp tumeric
200g mushrooms, sliced
1 bell pepper, sliced
150g bean sprouts
2 green onions, sliced
4tbsp peanuts
100g rice noodles.
Remove the chicken and cut it into bite sized pieces. Meanwhile, use an immersion blender to puree the soup.
Add mushrooms, bell pepper, peanuts, green onion and noodles and cook for another 5 minutes.
The Verdict
Disappointing : I think the main issue was that there was WAY too much peanut butter, so it completely overwhelmed the other tastes. Also, the rice noodles soaked up too much of the liquid, so it turned into more of a stew than an actual soup. It had definite potential, but unfortunately really didn't work for me. I might try it again another time without the rice noodles, and with only a fraction of the peanut butter.
Friday, February 7, 2020
Week 5: Easy Pasta Dish
The Recipe
1 onion
1 bell pepper
1 can tomatoes
5dl vegetable broth
200g pasta
2.5dl half-and-half (madlavningsfløde in Danish... couldn't find an English equivalent)
150g bacon
Salt, pepper, thyme, oregano, paprika
In a pot, cook bacon until crispy. Remove to a place, reserving the grease - add more oil if there wasn't much grease.
Chop onion and bell pepper and cook them for a few minutes until the onion is fragrant. Add broth, canned tomatoes and pasta. Cook until the pasta is almost done. Add half-and-half and spices and leave to simmer until the sauce as the desired consistency. Add bacon and serve.
The Verdict
Strangely bland. It would probably be better if I replaced the half-and-half with either cream cheese or real cream. As it was, it was okay, but nothing special. Might actually also be better with sausages instead of bacon.
1 onion
1 bell pepper
1 can tomatoes
5dl vegetable broth
200g pasta
2.5dl half-and-half (madlavningsfløde in Danish... couldn't find an English equivalent)
150g bacon
Salt, pepper, thyme, oregano, paprika
In a pot, cook bacon until crispy. Remove to a place, reserving the grease - add more oil if there wasn't much grease.
Chop onion and bell pepper and cook them for a few minutes until the onion is fragrant. Add broth, canned tomatoes and pasta. Cook until the pasta is almost done. Add half-and-half and spices and leave to simmer until the sauce as the desired consistency. Add bacon and serve.
The Verdict
Strangely bland. It would probably be better if I replaced the half-and-half with either cream cheese or real cream. As it was, it was okay, but nothing special. Might actually also be better with sausages instead of bacon.
Tuesday, January 28, 2020
Week 3: Sheet Pan Chicken Nachos
The Recipe
450g chicken breasts
1 bell pepper, sliced
1 large onion, sliced & divided
1tbsp taco/fajita seasoning
1tbsp oil
1 large tomato
1 lime
salt
Shredded cheese
Nachos
1 avocado, diced
Chili sauce / jalapenos (optional)
Preheat the oven to 200C.
In a small bowl, mix together taco/fajita seasoning and oil.
Place chicken, bell pepper and most of the onion (keep back ~1/8 for the pico de gallo) in an ovenproof dish and coat with the seasoning mix. Bake for about 20-25 minutes or until the chicken is just done. Remove chicken and slice thinly. Return to the pan and cover with cheese and half the lime cut into slices. Bake for another 5-10 minutes until the cheese is melted.
While the chicken is cooking, prepare the pico de gallo: Chop and deseed the tomato and chop op the reserved onion. Mix together and add lime juice from the other half of the lime. Add salt to taste. Let it stand for awhile for the flavours to mix properly.
Serve with nachos, avocado and chili sauce/jalapenos for a bit of a kick.
The Verdict
Really good. I'd probably add more veggies another time, but it was a nice alternative to the usual nachos dishes. You were supposed to add the nachos in the end too to heat them up with the rest, but I worried they'd get too soggy with the juices from the veggies, and it worked really well this way too.
450g chicken breasts
1 bell pepper, sliced
1 large onion, sliced & divided
1tbsp taco/fajita seasoning
1tbsp oil
1 large tomato
1 lime
salt
Shredded cheese
Nachos
1 avocado, diced
Chili sauce / jalapenos (optional)
Preheat the oven to 200C.
In a small bowl, mix together taco/fajita seasoning and oil.
Place chicken, bell pepper and most of the onion (keep back ~1/8 for the pico de gallo) in an ovenproof dish and coat with the seasoning mix. Bake for about 20-25 minutes or until the chicken is just done. Remove chicken and slice thinly. Return to the pan and cover with cheese and half the lime cut into slices. Bake for another 5-10 minutes until the cheese is melted.
While the chicken is cooking, prepare the pico de gallo: Chop and deseed the tomato and chop op the reserved onion. Mix together and add lime juice from the other half of the lime. Add salt to taste. Let it stand for awhile for the flavours to mix properly.
Serve with nachos, avocado and chili sauce/jalapenos for a bit of a kick.
The Verdict
Really good. I'd probably add more veggies another time, but it was a nice alternative to the usual nachos dishes. You were supposed to add the nachos in the end too to heat them up with the rest, but I worried they'd get too soggy with the juices from the veggies, and it worked really well this way too.
Friday, January 10, 2020
Week 2: Baked Honey-Mustard Chicken
The Recipe
450g chicken
4tbsp honey
4tbsp dijon mustard
2tbsp apple cider vinegar
1tbsp soy sauce
2 cloves garlic, minced
1/2cup chicken broth
rosemary
Mix together honey, mustard, vinegar, soy sauce, garlic and broth. Put the chicken in an oven proof dish and cover with the sauce. Season with a bit of rosemary (a little goes a long way!). Bake at 200C for about half an hour until the chicken is cooked through.
Serve with boiled or mashed potatoes (you'll want something to soak up all that yummy, yummy sauce!) and a salad or veggie sticks.
The Verdict
REALLY good! The chicken was yummy and moist - not dry at all. There was FAR too much sauce, but that's probably part of what kept it so tasty, so I'll just leave it as-is for whenever I make it next.
450g chicken
4tbsp honey
4tbsp dijon mustard
2tbsp apple cider vinegar
1tbsp soy sauce
2 cloves garlic, minced
1/2cup chicken broth
rosemary
Mix together honey, mustard, vinegar, soy sauce, garlic and broth. Put the chicken in an oven proof dish and cover with the sauce. Season with a bit of rosemary (a little goes a long way!). Bake at 200C for about half an hour until the chicken is cooked through.
Serve with boiled or mashed potatoes (you'll want something to soak up all that yummy, yummy sauce!) and a salad or veggie sticks.
The Verdict
REALLY good! The chicken was yummy and moist - not dry at all. There was FAR too much sauce, but that's probably part of what kept it so tasty, so I'll just leave it as-is for whenever I make it next.
Tuesday, January 7, 2020
Week 1: Chicken Shepherd's Pie
The Recipe
1lb chicken breast, cubed
salt, pepper
Butter
250g mushrooms, sliced
2 cloves garlic, chopped
2tbsp flour
3/4 cup half-and-half or milk
1 cup chicken broth
1-2 bell peppers
Mashed potatoes
Parmesan cheese (optional)
Breadcrumbs (optional)
Preheat oven to 175C.
Season chicken with salt and pepper. Melt some butter in a pan and cook chicken until done. Transfer chicken to an ovenproof dish and set aside.
In the same pan melt more butter and saute the mushrooms until soft. Transfer to the dish. Add a bit more butter and cook the garlic until fragrant but not yet brown. Whisk in the flour and cook for about a minute. Pour in both fluids, whisking until smooth. Season with salt and pepper. Add bell pepper and leave to simmer for 2 minutes. Transfer to dish and spread the mashed potatoes on top. Sprinkle with parmesan cheese and/or breadcrumbs if you want to.
Bake for 45 minutes.
The Verdict
I'd accidentally added too much broth to the mashed potatoes so the texture was off. I have to remember that it has to be rather stiff for something like this. Otherwise I mostly liked it. The sauce was a bit bland, so I need to play around with the spices a bit (i.e. ADD some that aren't just salt and pepper), but the basic idea was good and an easy way to use up left-over mashed potatoes.
1lb chicken breast, cubed
salt, pepper
Butter
250g mushrooms, sliced
2 cloves garlic, chopped
2tbsp flour
3/4 cup half-and-half or milk
1 cup chicken broth
1-2 bell peppers
Mashed potatoes
Parmesan cheese (optional)
Breadcrumbs (optional)
Preheat oven to 175C.
Season chicken with salt and pepper. Melt some butter in a pan and cook chicken until done. Transfer chicken to an ovenproof dish and set aside.
In the same pan melt more butter and saute the mushrooms until soft. Transfer to the dish. Add a bit more butter and cook the garlic until fragrant but not yet brown. Whisk in the flour and cook for about a minute. Pour in both fluids, whisking until smooth. Season with salt and pepper. Add bell pepper and leave to simmer for 2 minutes. Transfer to dish and spread the mashed potatoes on top. Sprinkle with parmesan cheese and/or breadcrumbs if you want to.
Bake for 45 minutes.
The Verdict
I'd accidentally added too much broth to the mashed potatoes so the texture was off. I have to remember that it has to be rather stiff for something like this. Otherwise I mostly liked it. The sauce was a bit bland, so I need to play around with the spices a bit (i.e. ADD some that aren't just salt and pepper), but the basic idea was good and an easy way to use up left-over mashed potatoes.
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