The Recipe
250g penne pasta
~400g chicken, cut into bite-sized pieces
60g walnuts
8 slices bacon
250g cherry tomatoes, halved
60g (~22) olives, sliced
120g green pesto
fresh basil (optional)
Slices of parmesan cheese for serving (optional)
Cook pasta according to instructions on package. Drain and mix with the pesto. Leave to cool.
Meanwhile, roast the walnuts in a pan over medium heat for a few minutes. Remove from pan, let them cool and chop coarsely. Cook the bacon until crumbly. Remove from pan and leave to cool. Cook the chicken until done. Remove from pan and leave to cool.
Mix everything together. Serve with fresh basil and parmesan cheese and some greens on the side.
The Verdict
I served this with lettuce and cucumber - definitely suited it well!
I mostly liked this, but the walnuts were a bit overpowering (and I only used half of what the original recipe called for!!!). I think, if I were to make this again, I'd use a different kind of nuts instead... either hazelnuts, almonds or pine nuts. I also think it would improve with some mozzerella cheese. Either instead of or in addition to the parmesan cheese.
Monday, August 27, 2018
Friday, July 6, 2018
Week 27: BBQ Chicken Cobb Salad
The Recipe
120-150g bacon in strips
350-400g chicken breasts
salt and pepper
1/2 cup BBQ sauce
4-6 cups sliced lettuce
1 cup tomatoes, sliced
Corn from 2 ears.
1 avocado
2 hardboiled eggs, diced
~50g feta, crumbled
1 green onion, sliced
Cook the bacon in a pan until crisp. Set aside to drain.
Use the bacon fat to quickly cook the corn for a few minutes, until it starts changing colour. Remove from pan and set aside.
Season chicken with salt and pepper and cook until done. Add BBQ sauce the last few minutes. Set aside to cool.
Add green onion slices to the pan and cook in the last of the BBQ sauce.
Slice the chicken and toss everything together. Serve with a dressing of your choice.
The Verdict
A bit of a hassle to make because of all the things that had to be cooked, but I ended up really liking it! There wasn't nearly enough avocado or feta of course, but there never is. A great summer salad that I'll definitely make again.
120-150g bacon in strips
350-400g chicken breasts
salt and pepper
1/2 cup BBQ sauce
4-6 cups sliced lettuce
1 cup tomatoes, sliced
Corn from 2 ears.
1 avocado
2 hardboiled eggs, diced
~50g feta, crumbled
1 green onion, sliced
Cook the bacon in a pan until crisp. Set aside to drain.
Use the bacon fat to quickly cook the corn for a few minutes, until it starts changing colour. Remove from pan and set aside.
Season chicken with salt and pepper and cook until done. Add BBQ sauce the last few minutes. Set aside to cool.
Add green onion slices to the pan and cook in the last of the BBQ sauce.
Slice the chicken and toss everything together. Serve with a dressing of your choice.
The Verdict
A bit of a hassle to make because of all the things that had to be cooked, but I ended up really liking it! There wasn't nearly enough avocado or feta of course, but there never is. A great summer salad that I'll definitely make again.
Wednesday, June 27, 2018
Week 25: Stir-fry ala Jonna
The Recipe
2dl rice (just under 1 cup)
1 tsp each of paprika and curry
3 tbsp olive oil
1 onion, sliced
2-3 cloves garlic, chopped
300gr chicken, turkey or pork cut into bite sized pieces
1 bell pepper, sliced
3-4 carrots in thin sticks
1/2 "head" of Chinese cabbage (or any other cabbage if Chinese can't be found), sliced
Soy sauce
Put the cabbage in a bowl and pour 2-3 tbsp soy sauce on top to "soak" until ready for use.
Cook rice according to the instructions on the package.
Meanwhile heat oil in a wok over low heat until it starts to fizzle around a piece of onion. Add paprika and curry and cook it for a few minutes - keep the heat very low, or you'll burn it instead. Turn the heat up to medium-high, add onion and garlic and cook until the onion is starting to get soft. Add chicken/turkey/pork and stir until cooked through.
Add carrots and bell pepper and cook until the carrots are just al dente. Add the cabbage and stir until the cabbage has wilted somewhat. Add rice and mix everything up.
Serve with peanuts, extra soy sauce and sweet chili sauce.
The Verdict
I loved this as a child, but am somehow less fond of it as an adult without fully being able to say why. The different flavours worked well together, but it was just missing.... *something*. Ah well.
2dl rice (just under 1 cup)
1 tsp each of paprika and curry
3 tbsp olive oil
1 onion, sliced
2-3 cloves garlic, chopped
300gr chicken, turkey or pork cut into bite sized pieces
1 bell pepper, sliced
3-4 carrots in thin sticks
1/2 "head" of Chinese cabbage (or any other cabbage if Chinese can't be found), sliced
Soy sauce
Put the cabbage in a bowl and pour 2-3 tbsp soy sauce on top to "soak" until ready for use.
Cook rice according to the instructions on the package.
Meanwhile heat oil in a wok over low heat until it starts to fizzle around a piece of onion. Add paprika and curry and cook it for a few minutes - keep the heat very low, or you'll burn it instead. Turn the heat up to medium-high, add onion and garlic and cook until the onion is starting to get soft. Add chicken/turkey/pork and stir until cooked through.
Add carrots and bell pepper and cook until the carrots are just al dente. Add the cabbage and stir until the cabbage has wilted somewhat. Add rice and mix everything up.
Serve with peanuts, extra soy sauce and sweet chili sauce.
The Verdict
I loved this as a child, but am somehow less fond of it as an adult without fully being able to say why. The different flavours worked well together, but it was just missing.... *something*. Ah well.
Week 24: Pasta With Bell Pepper
The Recipe
Olive oil
1 large onion, chopped
2-3 cloves garlic, chopped
150g bacon, sliced
2 large bell peppers, diced
1 can (400g) tomatoes
1dl white wine (optional)
1dl cream (optional)
50g cashew nuts
Pasta
Cook the pasta according to the instructions on the package. Drain and set aside.
Meanwhile, warm the oil in a pot. Add onions, garlic and bacon and cook for about 5 minutes while stirring. Add bell peppers and cook for another 5 minutes.
Add tomatoes, white wine and cream and bring to a boil. Reduce the heat and let it simmer under lid for 15 minutes. Remove the lid and cook for another 15'ish minutes until the sauce has reduced to your liking. Season with salt and pepper to taste. Add cashew nuts and cook for another 5 minutes.
Add pasta to the pot. Stir and serve.
The Verdict
Really good in all its simplicity. I added chili cream cheese to my serving which I think improved it GREATLY - so next time I might just add it straight to the pot.
Olive oil
1 large onion, chopped
2-3 cloves garlic, chopped
150g bacon, sliced
2 large bell peppers, diced
1 can (400g) tomatoes
1dl white wine (optional)
1dl cream (optional)
50g cashew nuts
Pasta
Cook the pasta according to the instructions on the package. Drain and set aside.
Meanwhile, warm the oil in a pot. Add onions, garlic and bacon and cook for about 5 minutes while stirring. Add bell peppers and cook for another 5 minutes.
Add tomatoes, white wine and cream and bring to a boil. Reduce the heat and let it simmer under lid for 15 minutes. Remove the lid and cook for another 15'ish minutes until the sauce has reduced to your liking. Season with salt and pepper to taste. Add cashew nuts and cook for another 5 minutes.
Add pasta to the pot. Stir and serve.
The Verdict
Really good in all its simplicity. I added chili cream cheese to my serving which I think improved it GREATLY - so next time I might just add it straight to the pot.
Wednesday, June 6, 2018
Week 23: Slow-Cooker Pulled Pork
The Recipe
1.2kg pork shoulder / butt ("nakkefillet" in Danish)
2 tbsp brown sugar
1 tbsp paprika
1 tsp each of salt, pepper, cayenne pepper, onion powder, garlic powder and cumin
1-2 tbsp BBQ sauce
1 tbsp butter
~2dl water (3/4 cup)
1 onion, chopped
In a small bowl mix together sugar and all spices. Rub the pork shoulder with the spice mix on all sides and place it in the slow-cooker.
Add chopped onion, BBQ sauce and butter. Pour water over.
Cook on LOW for 8-10 hours or HIGH for 5-6 hours until the meat shreds easily. Remove any big fatty bits and let the shredded meat stand in the sauce for another 15-20 minutes to absorb as much of the sauce as possible.
Serve on bread rolls with coleslaw and more BBQ sauce.
The Verdict
The original recipe called for 2 entire cups of water!!! I used less than half of that, and it was still rather watery. Not too bad though, so I think I'll leave it at this.
It turned out really good, but the spices somehow lacked "depth" in taste (if that makes sense)... would perhaps have been better if I'd used stock or more BBQ sauce instead of the water? Or perhaps just more salt? Still, with coleslaw and extra BBQ sauce it was still really tasty and definitely something I'll want to make again.
1.2kg pork shoulder / butt ("nakkefillet" in Danish)
2 tbsp brown sugar
1 tbsp paprika
1 tsp each of salt, pepper, cayenne pepper, onion powder, garlic powder and cumin
1-2 tbsp BBQ sauce
1 tbsp butter
~2dl water (3/4 cup)
1 onion, chopped
In a small bowl mix together sugar and all spices. Rub the pork shoulder with the spice mix on all sides and place it in the slow-cooker.
Add chopped onion, BBQ sauce and butter. Pour water over.
Cook on LOW for 8-10 hours or HIGH for 5-6 hours until the meat shreds easily. Remove any big fatty bits and let the shredded meat stand in the sauce for another 15-20 minutes to absorb as much of the sauce as possible.
Serve on bread rolls with coleslaw and more BBQ sauce.
The Verdict
The original recipe called for 2 entire cups of water!!! I used less than half of that, and it was still rather watery. Not too bad though, so I think I'll leave it at this.
It turned out really good, but the spices somehow lacked "depth" in taste (if that makes sense)... would perhaps have been better if I'd used stock or more BBQ sauce instead of the water? Or perhaps just more salt? Still, with coleslaw and extra BBQ sauce it was still really tasty and definitely something I'll want to make again.
Monday, May 28, 2018
Week 21: Beef Curry
The Recipe
2 tbsp flour
1 tbsp curry powder
1 tsp cumin
1 tsp tumeric
1 tsp ginger
1 tsp salt
600g stewing beef, cubed
oil for cooking
1 onion, chopped
2 cloves garlic
1 bell pepper, sliced
1.5dl beef stock
1 can (400g) tomatoes
2 tbsp mango chutney
a dash of tabasco
1 tbsp lemon juice
50g cashew nuts
Mix together flour, curry, cumin, tumeric, ginger and salt in a bag. Add beef cubes and toss until the cubes are coated evenly.
Heat the oil in a pan, add onion and garlic and cook until just getting soft. Add beef and brown on all sides. Transfer to a slow-cooker.
Pour beef stock on pan to deglaze and add any remaining flour mixture that might be left in the bag. Bring to a boil and leave to simmer for a few minutes.
Add everything except the cashew nuts to the slow-cooker and cook on LOW for 7-9 hours. Add cashew nuts and cook for another hour.
Serve with rice and mango chutney.
The Verdict
Tasted alright, but it was strangely bland! I'd been worried it would be too spicy, but very far from it. I could easily have used hot mango chutney instead of sweet. I did like it though, but think I might try it with chicken another time.
2 tbsp flour
1 tbsp curry powder
1 tsp cumin
1 tsp tumeric
1 tsp ginger
1 tsp salt
600g stewing beef, cubed
oil for cooking
1 onion, chopped
2 cloves garlic
1 bell pepper, sliced
1.5dl beef stock
1 can (400g) tomatoes
2 tbsp mango chutney
a dash of tabasco
1 tbsp lemon juice
50g cashew nuts
Mix together flour, curry, cumin, tumeric, ginger and salt in a bag. Add beef cubes and toss until the cubes are coated evenly.
Heat the oil in a pan, add onion and garlic and cook until just getting soft. Add beef and brown on all sides. Transfer to a slow-cooker.
Pour beef stock on pan to deglaze and add any remaining flour mixture that might be left in the bag. Bring to a boil and leave to simmer for a few minutes.
Add everything except the cashew nuts to the slow-cooker and cook on LOW for 7-9 hours. Add cashew nuts and cook for another hour.
Serve with rice and mango chutney.
The Verdict
Tasted alright, but it was strangely bland! I'd been worried it would be too spicy, but very far from it. I could easily have used hot mango chutney instead of sweet. I did like it though, but think I might try it with chicken another time.
Wednesday, May 23, 2018
Week 20: Jalapeno Chicken
The Recipe
1 jalapeño, diced (I couldn't find any fresh, so used 12 slices of pickled jalapeño instead)
100g cream cheese
1 cup shredded cheddar cheese
3 chicken breasts
salt and pepper
~1 cup flour
1 egg, beaten
~1 cup bread crumbs
1 cup oil for frying
Toothpicks for keeping the chicken folded
Preheat the oven to 180C.
Mix cream cheese, jalapeño and cheddar cheese in a bowl. Prepare three plates - one with beaten egg, one with flour and one with bread crumbs.
Place the chicken breasts between two sheets of gladwrap/vitawrap and pound them flat. Spread 1/3 of the cheese mixture on each breast and fold them in half over the cheese, using toothpicks to keep them closed. Dip each stuffed chicken in first flour, then egg, then bread crumbs, making sure to coat them evenly in all three things.
Heat the oil in a large pan until piping hot. I like to test by putting two kernels of popcorn into the oil - once one has popped, the oil is good to go! (plus also I get popcorn!). Lower the chicken slowly into the oil to seal the meat before letting it rest on the bottom of the pan - that'll help it not stick. Fry the chicken for a few minutes on each side until golden brown.
Transfer to an ovenproof dish and bake for 20 minutes or until done.
Serve with baked potatoes and veggies.
The Verdict
I really, really liked this!! As mentioned, I couldn't find fresh jalapeño, but 12'ish slices of pickled (or whatever you call the ones that come in a jar) seemed to work well heat-wise. I could have used a bit more, but not too much. It was really, really good, and definitely something I'll make again. Yum!
1 jalapeño, diced (I couldn't find any fresh, so used 12 slices of pickled jalapeño instead)
100g cream cheese
1 cup shredded cheddar cheese
3 chicken breasts
salt and pepper
~1 cup flour
1 egg, beaten
~1 cup bread crumbs
1 cup oil for frying
Toothpicks for keeping the chicken folded
Preheat the oven to 180C.
Mix cream cheese, jalapeño and cheddar cheese in a bowl. Prepare three plates - one with beaten egg, one with flour and one with bread crumbs.
Place the chicken breasts between two sheets of gladwrap/vitawrap and pound them flat. Spread 1/3 of the cheese mixture on each breast and fold them in half over the cheese, using toothpicks to keep them closed. Dip each stuffed chicken in first flour, then egg, then bread crumbs, making sure to coat them evenly in all three things.
Heat the oil in a large pan until piping hot. I like to test by putting two kernels of popcorn into the oil - once one has popped, the oil is good to go! (plus also I get popcorn!). Lower the chicken slowly into the oil to seal the meat before letting it rest on the bottom of the pan - that'll help it not stick. Fry the chicken for a few minutes on each side until golden brown.
Transfer to an ovenproof dish and bake for 20 minutes or until done.
Serve with baked potatoes and veggies.
The Verdict
I really, really liked this!! As mentioned, I couldn't find fresh jalapeño, but 12'ish slices of pickled (or whatever you call the ones that come in a jar) seemed to work well heat-wise. I could have used a bit more, but not too much. It was really, really good, and definitely something I'll make again. Yum!
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