Category Archives: Dinner

Mexican Pulled Beef with Jalapeño Cheddar Corn Bread

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Mexican Pulled Beef with Jalapeño Cheddar Corn Bread, comfort food at its best!

        

Ingredients Chili;

  • 3 Tablespoons Olive Oil
  • 2.5 lbs. boneless beef chuck roast, trimmed and cut into 2 thick slices
  • 1 tsp. Himalayan salt and freshly ground black pepper
  • 2 tbsp. All Purpose Unbleached Flour
  • 2 medium onions, peeled and chopped fine
  • 3  garlic cloves, peeled and grated
  • 2 tbsp. Unsweetened Cocoa (this is a must)
  • 2 tbsp. ground Cumin
  • 2 tbsp. sweet smoked paprika
  • ¼ cup tomato paste
  • 2 Tablespoon fresh oregano leafs or 2 teaspoon dried
  • 1/2 tsp. dried Thyme
  • 1/2 tsp. crushed red pepper, or to taste
  • 1/4 C. Chopped Coriander
  • 1 (15-ounce) cans dark red kidney beans, drained and rinsed
  • 1 (28-ounce) can crushed tomatoes
  • 2 C. beef stock
  • 1-2 tbsp. Liquid Smoke
  • 1 – 2 tsp. chopped chipotle (depending on how hot you like it)
  • 1 tbsp. coconut sugar or sweetener of choice
  • 1/2 cinnamon stick
  • 2 bay leaves
  • 2 tbsp. fresh Coriander leafs

Toppings; scallions, avocado chunks, sour cream, cheddar cheese, fried onion rings

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Method;

Turn on your slow cooker, set to high.

Meanwhile heat a large frying pan and add 3 tbsp. of oil. Season the beef with the salt and pepper and toss with the flour. Sear the beef on both sides and brown until quite dark. Transfer to the slow cooker

Next fry the onions in the pan with the remaining oil until golden add the garlic and cook for an other minute. Transfer to the slow cooker.

Add the remaining ingredients to the slow cooker, except the beans and Coriander leafs

Cook on high for 4 hours. After three hours add the beans. The cooking time depends on your slow cooker and the quality of the beef. So just check by pulling away a piece of beef with a fork. If it loosens easily transfer the beef to a cutting board or large platter. Leaving the beans in the pot. Pull the beef apart into chunky bits and shreds with two forks. Return to slow cooker. Heat thoroughly again for about half an hour  until ready to serve. Sprinkle generously with fresh Coriander leafs. Serve with Pumpkin Corn Bread and lots of toppings.

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Ingredients Jalapeño Cheddar Corn Bread;

  • 1 C. corn meal
  • 1 C. Spelt Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp. dried Onion Powder
  • 1 tsp. honey
  • 1/2 C. corn kernels form a can, drained
  • 1/2 C. Cheddar cheese, grated
  • 3/4 C. unsweetened plain yoghurt
  • 1/2 C of milk  + 1 tbsp.
  • 2 large eggs at room temperature
  • 1/2 Jalapeño, sliced and deseeded
  • 3 tbsp. olive oil

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Method;

Pre heat the oven to 425° F / 220° C

Put an 8″ cast iron skillet in the oven too to pre heat

In a bowl mix all the dry ingredients and stir to mix. Add the wet ingredients and stir to combine.

Remove the cast iron skillet from the oven with an oven mitt! Oil spray generously and pour the cornbread batter in the skillet.

Place on a rack in the middle of the oven and bake from 20-25 min.

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Maybe get some Mexican beer to go with it!

Swedish Meatballs with Cranberry Tangerine sauce

18 Replies

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Swedish is such a beautiful language. Not that I understand a word of it but it just sounds so wonderful.  I only know three words in Swedish,  Svenska, Köttbullar and Ikea.

The first time I ate Swedish meatballs was actually in New York. It was truely love at first bite.

A friend was having them for lunch and I just couldn’t believe how good they were. I’ve been making them for a long time now and they never bore me. That creamy sauce and the hint of Dill is just perfect. I always make the cranberry sauce with it too since I can’t eat the meatballs without it. Originally it is served with a Lingonberry jam, but we don’t have them here. The cranberry is related to the Lingonberry, known also as the mountain cranberry, so that’s good enough for me.

Either way all berries are very healthy so I’m making cranberry sauce to go with the meatballs.

Serves: 4

Ingredients Meatballs:

  • 1 lb. ground beef
  • 1 medium onion, peeled and finely chopped
  • 1 tbsp. Butter
  • 1/2 C. fresh bread crumbs
  • 2 tbsp. milk
  • 1 tbsp.  parsley, chopped
  • 1 tbsp. dill, chopped
  • ¼ teaspoon ground Allspice
  • ¼ teaspoon ground Nutmeg
  • ½ teaspoon Garlic Powder
  • 2 tsp.  Worcestershire Sauce
  • 1 tsp. Dijon Mustard
  • fresh ground Pepper
  • ½ teaspoon salt
  • 1 egg yolk
  • 1 tbsp. Olive Oil + 1 tbsp. butter

Sauce:

  • 2 tbsp. butter
  • 2 tbsp. All Purpose Flour
  • 1 1/2 C. Beef stock, from a cube is fine
  • 1/2 C. full fat Crème fraîche mixed with 1 tsp. corn starch *see note below
  • 1 – 2 tbsp. chopped Dill
  • salt and pepper to taste
 Swedish meatballs with Cranberry Tangerine sauce

INSTRUCTIONS:

First start by gently cooking the onion in 1 tablespoon of butter over medium heat until translucent, about five minutes. Remove from heat and let cool.

In a bowl soak the bread crumbs in the two tablespoons of milk. Add the ground beef, parsley, dill, allspice, nutmeg, onion, garlic powder, pepper, salt and egg yolk. Mix until combined.

Roll into small meatballs, about the size of a golf ball.  In a large skillet heat olive oil and one tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

For the sauce add the butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth,  bring to a simmer until sauce starts to thicken. Add the crème fraîche . Bring to a very low simmer and add the meatballs back to the pan and heat thru. Sprinkle over fresh chopped Dill. I like a lot of dill but use as much as you like.

Serve over egg noodles, rice or French fries. Serve with the Cranberry sauce.

*Note: crème fraîche can curdle especially the low fat kind so you need to use full fat, this prevents the proteins from clinging to each other when heated, resulting in a curdled mess. Also the corn starch acts as an extra prevention and keeps everything together.

Cranberry Tangerine Sauce:

  • 1/2 C. fresh tangerine juice
  • 3/4 C. Organic Cane Sugar
  • 1 cinnamon stick
  • 12 ounces whole cranberries

Method:

In a medium saucepan, combine in the juice, the cranberries, sugar, and cinnamon. Bring to a gentle boil, and simmer for about 15 – 20 minutes.

Ladle into glass jars. Keep in the refrigerator. Keeps for a couple of weeks or you could freeze some of it.

Dukkah Parmesan crusted whole Salmon Fillet…

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This is such an easy recipe!  No fancy equipment, no massive amounts of dirty dishes afterwards, just a baking tray, some foil and you’re good to go. Ah, and there’s the Dukkah of course…

Let me tell you a little something about Dukkah. Don’t you love that word?

Dukkah is a middle eastern condiment. The word Dukkah (pronounced DOO-kah) actually means “to pound”. Herbs and nuts are pound together to form a crumbly substance that is neither a paste nor a powder. It’s mostly eaten as an appetizer. Flatbread is torn into pieces, dipped in olive oil and then dipped in Dukkah. I don’t pound my Dukkah but pulse it in the food processor until rough crumbs.

There are many variations of Dukkah and the composition varies from family to family in the middle east though there are common ingredients, such as sesame , coriander, cumin, salt and pepper. But you can add anything you like really like  Nigella or  za’atar. And instead of hazelnuts you can use any nut or seed, maybe pine nuts or pistachios. It depends what you’re paring it with so go with the flow. You are going to have some left over Dukkah, just store in an airtight container. It will keep for weeks. Why not try it as an appetizer with olive oil and bread? 

Serves 4 – 6

Dukkah Ingredients;

  • 1 cups Hazelnuts
  • 1 cup Sesame Seed
  • 2 tablespoons ground Coriander
  • 2 tablespoons ground Cumin
  • 1 tsp. Garlic Powder
  • 2 tsp. Onion Powder
  • 1 tsp.  Himalayan Salt
  • 2 tsp. Black Pepper, Ground

Method;

Toast the hazelnut over medium heat for about five minutes keeping a close watch on them because they burn very quickly. Keep tossing them around. Add the sesame seeds and toast for an other two minutes until you hear a popping sound. Turn off the heat and add the remaining ingredients. Keep tossing a few times more to mix well. Let cool completely. Put the mixture in a food processor and pulse until medium crumbs. Store in a mason jar.

Ingredients Salmon Fillet and baby potatoes;

  • 2 lbs Salmon fillet, skin removed20161024_122440
  • 3 tbsp. Dukkah
  • 1/2 C. freshly grated Parmesan cheese
  • 1 tbsp. Light Olive Oil

Baby potatoes;

  • 1 lb. peeled and pre cooked baby potatoes
  • 1 tbsp. Light Olive Oil
  • 1 tsp. smoked paprika,
  • 1 garlic clove peeled and crushed
  • salt and pepper

Cucumber – Pomegranate Salad;

  • 1 Cucumber, organic preferably
  • 1 tbsp. Light Olive Oil
  • 2 tsp. Apple Cider Vinegar
  • Salt and pepper to taste
  • 1/3 C. Pomegranate seeds, fresh or frozen
  • 1 –  tbsp. Fresh Dill sprigs

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Method;

Preheat the oven to 430° F

Get out a baking tray and line with parchment paper. Now get a piece of  aluminum foil large enough for the whole fillet to sit on. Lay it out on the tray diagonally and cover with an other piece of parchment paper. Spray with some cooking oil and place the fillet on top with the dark side down (where the skin was).

Brush the Salmon fillet with the olive oil.

In a small bowl mix the Dukkah with the Parmesan cheese. Cover the entire surface of the fillet with the mixture and press it on with your fingers.

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To prepare the baby potatoes, toss all the ingredients in a bowl and spread out along the sides of the salmon fillet.

Place in the middle of the oven and bake for  20 minutes. Serve immediately with the cucumber salad.

To make the salad, peel the cucumber leaving on some of the green for color. Slice thin with a mandolin. Place in a bowl and toss with the remaining ingredients.

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Not quite what you were looking for? How about Home smoked Salmon

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Spiced Pumpkin Soup with a twist…

12 Replies

 

Spiced Pumpkin Soup with a twist...This soup recipe will become one of your favorites, it's quick and easy to make. Smooth and comfort food at it's best.I thecookingspoon.org

…and with XXL Cheese Croutons and crunchy pumpkin seed topping!

I’ve been making this soup for at least ten years and it’s very very comforting and has a velvet like texture. When it’s raining outside this is the kind of soup you look forward to.

I was about to make it for lunch when I realized I didn’t have a enough onions. Yikes, that ment I had to go outside again and it was pouring with rain.

Thank goodness the supermarket is just across the street so I put on my raincoat and made a run for it! I came back a little soaked but hey, this soup’s worth it.

The soup only takes about 15 minutes to prepare at the most, plus 30 minutes of simmering.  During the simmering you can make the crunchy seed topping and prepare the croutons. It really is a meal in itself, but you could serve it as a first course too, just serve small portions since it is quite filling.

I’ve added a super delicious crunchy topping of spicey pumpkin seeds and some XXL cheesy croutons. YUM!

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Serves 6

Ingredients Soup:

  • 2 tbsp. Butter (use coconut oil for vegans)
  • 2 large onions, peeled and chopped fine
  • 1 large garlic clove, peeled and chopped fine
  • 2 tsp. Coriander , ground
  • 1 tsp. Cumin, ground
  • 2 lbs. peeled and cubed pumpkin, fresh or frozen
  • 3 C. chicken stock made with 3 Bouillon Cubes (use vegetable stock for vegans/vegetarians)
  • 3/4 C. Apple Juice without added sugar
  • 1 ripe peeled banana, sliced
  • 3 tbsp. Almond Meal
  • 1 tsp. Sambal Oelek

Method;

In a large pan, melt the butter, add the onion and cook for about 5 minutes on medium low. Add the garlic, stir around and add the spices. Stir a couple of times. Add the rest of the ingredients. Bring to  medium simmer and leave to cook for thirty minutes until everything is very tender. Turn off the heat. Blend with a hand blender until completely smooth.

Ingredients Crispy Pumpkin Seeds:

  • 1/2 C. Pumpkin seeds
  • 1 tsp. coconut oil
  • 1 tsp. cajun seasoning
  • 1 tsp. honey (use coconut sugar for vegans)

Method;

Heat a small frying pan over medium high heat. Add the oil.  Add the seeds and toast tossing constantly for about three minutes. Add the remaining ingredients. Cook for an other minute. Transfer the seeds to a tray lined with baking parchment and let cool until ready to use.

 

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Ingredients for the XXL Croutons;

  • 1 baguette
  • 1 – 2 tbsp. butter softened  (use coconut oil for vegans/vegetarians)
  • 4 – 6  slices thick cheese (use vegan or omit)

Method;

Preheat the grill of your oven.

Slice the baguette as diagonally as you can to get long slim pieces.

Butter the bottom of the slices and place on a lined baking tray. Cover with the cheese and grill in the middle rack of the oven until golden on top for about 5 minutes.

To serve, ladle some soup into a bowl or mug, sprinkle with the crispy pumpkin seeds a place a xxl crouton on top. Yum.

Enjoy!

Myra XO