Friday, 14 April 2017

Pasta with sausage and vegetables - recipe

Sometimes we go through the day so quickly and in such rush I don't have time to pick up toddler from nursery and have food ready when come home. That means I have to cook after while he play a little more. I tried one day to make this fast recipe and it turned out actually really nice.

Ingredients:
Half cup double cream
2-3 tbsp tomato pure
Toscana mix blend
2 pieces sun-dried tomato
1 cup frozen vegetables
2 chicken sausages 
Pasta of choose, 1 cup
Oil 


Method:
1. Cut the sasauge and as to a pain together with the vegetables with few tbsp oil.

2. Brown a little and add spices and salt. Add the pure and cream and let it come to a boil. Then let it simmer for 20 minutes.

3. Serve with green salad. Toddler approved by eating two bowls. Happy mummy ;)


Enjoy!

Milk stewed macaronies and chicken meatballs - recipe

Eating pasta every week, makes toddler and hubby requesting different dishes that don't have a red sauce. I agree with them, after few weeks even I get tired of the red sauce.

So today I made a favourite from when I went to school. I loved when they served milk stewed macaronies and meatballs. Toddler and baby approved so I will try to remember to make it more often. 


Most often, we would to get husmanskost at school and it is basically a term that refers to traditional home cooked Swedish food. I used to love it and will try make more recipes from traditional Swedish cuisine. It will be nice have a collection here where my kids will find useful in the future. This is my recipe of how to make milk stewed macaronies.

Ingredients:
4-5 dl macaronies
6-7 dl milk
1cup water
1 dl double cream
Salt, pepper nutmeg to taste

Method:
1. Put the liquids in a non-stick pan and let it come to boil. Add the seasoning to taste and add the macaronies. Lower the heat and let simmer slowly until sauce has thickened and macaronies are soft. Keep sterring so that it does not burn. 

2. Serve with meat of choice. I prefer meatballs and ketchup. The best combo when it comes to milk stewed macaronies. 



Enjoy!

Friday, 7 April 2017

Bulgur with chicken and potato stew - recipe

As we are starting to eat less rice, I have made more dishes with bulgur. Tastes really good and my kids love it. It is still filling and goes well with almost any stew. I made it together with a nice chicken and potato stew this time. Nothing fancy really, only tried to use up whatever I had in pantry and freezer before doing the next big food shopping.


I always worry that the kids will not like it, but so far I have been actually lucky. They have accepted everything I have put on the table and they do eat with good appetite. I can only see myself as a lucky mum.

Ingredients:
2 chicken breasts
3 potatoes
2 onions
1 bell pepper
half zucchini
fresh parsley
paprika, curry, 7 spices mix powder
1 vegetable stock
salt and pepper
2-3 tbsp tomato pure

Method:
1. Dice the chicken in 1 cm pieces and add to a deep pan with few tbsp of oil. Add rest of the vegetables and add the spices. Mix and let everything fry on high heat for 5 mins. Add 1 cup water and lower the heat. Add the tomato pure and let simmer for a good 30 min. Taste it and season if necessary.

2. Boil the bulgur according to the instructions of the package. I generally do the following: 1 cup of bulgur is added to a pot with few spoons of oil and salt. I mix well before I add 1 1/4 cup boiled water to the pan and throw in the vegetable stock too. I lower the heat to 1 and let it simmer for 20 mins. Afterwards I fluff the bulgur with a fork. 



3. Once the stew and bulgur is done, serve them together with a nice tangy green salad.


Enjoy!



Fried tortilla bread with chicken stuffing (quesadilla) - recipe

Taco and Mexican food is delicious to eat and I would say it is rather easy to make. But we always have tortilla bread as leftovers and they go hard as we never use them again.  But since I have a no waste policy I try to include them in a new dish some other day. This time I decided to make fried tortillas with chicken and potato stuffing. We liked it a lot and therefore I have decided to make these as nice snacks to take with us, when we go out for picnics once the weather is warmer.
Ingredients:
few tortilla breads
2 chicken breasts, cut in bite size pieces
2 potatoes
1 onion
1 dl sweet corn
1 yellow bell pepper
1 tsp cumin
1 tsp smoked paprika powder
1/2 tsp coriander powder
1/2 tsp ginger powder
1 tsp garlic powder
1 tsp oregano
1 dl grated cheese

Method:
1. Cut the chicken breasts into bite size pieces. Fry it in a deep pan on high heat. Add some of the spices. Add slices potato, onion and bell pepper and add the remaining spices. Add the sweet corn as well and mix well. Put on the lid and lower the temperature so that the stuffing becomes little soft and mushy. 

2. Once the stuffing is done, put one of the tortilla breads in the pan and put stuffing of half of the bread. Fold over the other half and let it fry until golden brown. Turn to the other side and let both sides become golden. Add few tbsp oil if needed. Serve with a nice green salad. 




Enjoy!

Teriyaki salmon with vegetables and noodles - recipe

Hubby has mentioned a few times now, that we eat to much rice and should choose other options. So I will be trying some new priceless meals now :) Today I mad salmon with homemade teriyaki sauce, wok vegetables and egg noodles. 

I was worried that the sauce would not be good enough or taste completely different, as I do not often do this type of cuisine. But I felt that I need to try it and surprisingly it was really nice. What really made me happy was that even my toddler ate it with good appetite. 

Therefore, I think I will try to be brave enough to make more from the Asian cuisine. We generally love to eat it outside, so not it is time fore me to make it home cooked as well.


Ingredients:

3-4 pieces of salmon
Egg noodles cooked according to the package
Pack of frozen wok vegetables, 500 grams
sesame seeds
1/2 dl soy sauce
1 tsp sweet chilli sauce
3 tbsp brown sugar
1 tsp garlic powder
1 tsp ginger powder
1 tsp curry powder
few tbsp oil
2 tsp cornstarch
1 tsp sesame oil


Method:
1. Start by putting the frozen wok vegetables in a deep pan and fry it in a few tbsp of oil on high heat. Add 1 tsp sweet chilli sauce and curry powder. Once it is golden brown, put aside.

2. Make the teriyaki sauce by adding soy sauce, 1 tsp sweet chilli sauce, brown sugar, ginger and garlic powder to a sauce pan on medium heat. Stir it and add the cornstarch so that it starts to thicken. Taste it and add whatever you feel is missing. Lastly, add the sesame oil and sesame seeds.

3. Take have of the sauce and brush it onto the salmon pieces. Bake them in the open until golden brown for about 20-30 minutes in 200 degrees.

4. Once the salmon pieces are done, it is time to assemble the dish. Start with the noodles, then the wok vegetables and put on top a piece of the salmon. Brush more of the teriyaki sauce of the salmon.





Enjoy!