Tag Archives: Meat

wonder bread

10 most popular recipes of 2020

2020 is coming to an end and what a challenging year it has been, to say the least. With one terrible event after the other. Heartbreaking, confusing and dispairing come to mind.
Am I the only one feeling a sense of relief that the year is almost over?

…but also hope, hope that next year will be better. It has to be and that’s we’ll hang on to for now.

Hopefully next year we can all go back to normal,  and live our lives to the fullest. 

Meanwhile… everyone has been on social media more than ever before,  so I wanted to share the most popular recipes of 2020, to inspire everyone to keep on cooking as much as we all did this past year.
I really noticed how everyone was baking more than usual so it comes as no surprise that the two most popular recipes this year were both bread.   Here are the top ten.

10.Pollo al Ajillo, Chicken in Garlic white wine Sauce .

An oldie but a goodie, we make this at home all the time, great for company too.

9. Homemade Spelt Tortilla

Nothing beats a home made tortilla and the are so simple and freeze well.

8. Whole Spelt Pizza with Chorizo, caramelized Onions and Basil

Chorizo with caramelized onions really can’t be beat:)

7. Chocolate Dulce de Leche mini Tarts

Mini buttery pastry crusts filled with gooey caramel and chocolate, a great dessert or tea-time treat

6. Smoky Chili con Carne with Pumpkin

Smokey Chili with the addition of Pumpkin, perfect for cold evenings plus you get extra veggies.

5. Chia Seed Bread

A protein packed loaf with a great bite and super healthy. Makes great toast.

4. Steak au Poivre, Steak in a creamy green peppercorn sauce

A classic that all meat lovers enjoy. Straight forward and so delicious with a non alcoholic green peppercorn sauce.

3. Cod and Shrimp in a Lemon cream sauce

This recipe has been a favorite for years and is the easiest recipe on the blog, pretty much fool proof and still kind of fancy.

2. Everyday Spelt Bread

Our go-to Spelt bread, I receive a ton of positive reviews on this loaf, it’s so easy and perfect for everyday baking.

1. Norwegian Health Bread

This is the most popular recipe on the blog and one of my personal favorites, so healthy and full of goodness. Perfect for a fresh and healthy start in the new year.

wonder bread

I hope you enjoyed the roundup, and if you make any of the most popular recipes of 2020 be sure to leave a comment and/or pin it to Pinterest. And of course, if you do make any of these recipes, don’t forget to post on instagram and tag me #thecookingspoonblog

Köfte with Tahini Yogurt sauce

Köfte

Köfte are Middle Eastern sausage-shaped meatballs, often grilled on a stick. They can be made from either ground lamb, beef, or a combination.They’re perfect for the barbecue, or can be fried in the pan or even baked in the oven. This recipe is simple and delicious and all it needs is a salad and good flatbread.

You can watch a quick video here

INGREDIENTS:

Köfte:

500 gr minced Beef
1 small onion, grated about 1/4 cup
1 clove garlic,  grated
1 tsp salt
1/4 tsp black pepper
1 tsp oregano
2 tsp dried parsley or 1 tbsp fresh
1/2 tsp dried mint
1/2 tsp ground cumin
1/4 tsp all spice
1/2 cup panko breadcrumbs
1 egg

Tahini Yoghurt sauce:

1 cup (greek style)Yoghurt
Squeeze of lemonbjui
1 tbsp. Tahini
1/2 tsp dried garlic and 1 tsp dried onion powder
Salt & pepper

Flatbread to serve.

INSTRUCTIONS:

Combine all ingredients for the Köfte in a bowl and mix until evenly combined. Shape the meat mixture into sausage shaped meatballs, wetting your hands as necessary to prevent sticking. At this point you can also form the meat around skewers about 4 1/2 inches long. To secure the meat on the skewer, open and close your fingers along it, moving up and down the skewer and flattening the meat. Refrigerate the skewers until you are ready to grill.
Otherwise heat a frying pan to medium hot and  cook the Köfte for about 5 minutes until cooked thru.  Mix the ingredients for the Tahini sauce. Serve over flatbread with a salad, yogurt, and plenty of sauce. Enjoy!

Grilled Cheese Meatballs in Onion Sauce

Meatballs loaded with onion sauce and finished off under the grill to melt all that cheese to golden perfection. These are the kind of dishes that make me wish winter would last forever.

You can serve these with mashed potatoes, over pasta or even in a bun.

The meatballs in this recipe are medium large intended for dinner, but you could make them a lot smaller and then serve them as an appetizer for a party with little wooden skewers in them.

Serves: 4 – 6

INGREDIENTS:

  • 1 lb ground beef
  • 1 clove garlic, peeled and crushed or grated
  • 1 egg yolk
  • 2 – 3 tbsp. panko bread crumbs
  • 1 tsp salt
  • ground black pepper
  • 1 tbsp fresh parsley
  • 1/4 tsp ground nutmeg
  • ———————————-
  • 4 medium onions, peeled and sliced
  • 2 tbsp. olive oil
  • 1 tbsp. sugar
  • 2 tbsp. flour
  • 2 cups beef stock
  • 1/4 tsp. ground cumin
  • 1 cup grated cheese*

*Cheddar , Gouda, Asiago, Fontina, Gruyère, Havarti, Monterey Jack are all great cheeses for melting and grilling, use any one or make a mix.

INSTRUCTIONS:

Pre heat the oven to 220° C / 425° F
For the meatballs, place all the ingredients in a large bowl and mix with your hands. Don’t overmix. Form 8 meatballs.
Put them in a oiled oven dish and place in the middle of the oven. Bake for about 20 minutes. I use a cast iron skillet but a baking dish is fine too.
Meanwhile heat a large frying pan and glaze the onions on medium low heat in the two tablespoons of olive oil, add a pinch of salt. Partially cover and let cook for about 20 minutes. Stirring now and again. After the 20 minutes add one tablespoon of sugar and stir around until in begins to caramelize and gets a deep golden color.
Add the two tablespoons of flour and again stir until this too gets a golden color.
Gently add the beef stock and stir to completely combine. Add the cumin and let simmer for 10 minutes.
When the meatballs are cooked take them out of the oven and carefully pour over all the onion sauce.
Set the oven to grilling.
Cover the meatballs and onions with the grated cheese and place back in to oven. Grill for about 5 minutes until golden brown and bubbling.

Enjoy!

Myra XO

mediterranean stuffed peppers

Mediterranean Stuffed Peppers

mediterranean stuffed peppers

Stuffed peppers are what dinner dreams are made of, for various reasons;

1). They can be filled ahead of time, and baked when you’re ready making them perfect for a fancy-ish dinner.

2). Fancy enough for a dinner party

3). Financially pleasing, aka cheap to make.

4). Everything in one place, protein, fibre and veggies/vitamins

5). It’s a no-brainer

6). The most delicious dinner I have had in a while

The great thing about stuffed peppers is that everybody likes them, even non-pepper lovers. Probably because the peppers turn so tender and sweet in the oven.

But what I love most about these stuffed peppers, is slicing the leftovers the next day and stuffing them into a sandwich with some of the tomato sauce, so good. That of course if you’re lucky enough to have left overs. Having said that, you can easily double the recipe just to be save. I do also freeze these but have noticed that the peppers do become a little softer, but flavour-wise still awesome.

mediterranean stuffed peppers

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Servings: 4

Ingredients:

• 1/2 cup white rice uncooked

• 1 cup water

• 2 medium yellow onions chopped fine, about 1 cup

• 2 cloves garlic minced or grated

• 1 tbsp. olive oil

• 2 slices white bread good quality crusts removed

• 2 tbsp. milk

• 1 lb. / 500 gr. ground beef

• ¾ tsp. salt

• Freshly ground black pepper

• 1 tsp. Dijon mustard

• 1 tsp. thyme dried

• ½ tsp. oregano dried

• 3 tbsp. pine nuts

• 1 egg yolk

• ¼ tsp. all spice

• ¼ cup chopped parsley more for garnish

• 4 red peppers large

• 1 tbsp. olive oil

• 1 medium onion

• 1 garlic minced

• 1 tbsp. tomato paste

• 1 tbsp. flour

• ½ cup dry white wine

• 1 cup tomato sauce

• 1 cup chicken or beef stock

• ½ cup crème fraiche

• Chopped green onions for garnish

mediterranean stuffed peppers

Instructions:

1. Preheat oven to 175 degrees C / 350 degrees F

2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. Drain and cool, or use leftover rice, about 1 cup.

3. Dry toast the pine nuts in a skillet over medium heat for about a minute, remove and reserve.

4. In a skillet over low heat, heat 1 tbsp. of oil and sautée the chopped onions until soft and translucent, about 10 minutes. Add the garlic and cook for one more minute.

5. Turn off heat and let cool.

6. In a bowl, place the bread torn into pieces together with the milk and let soak for about 5 minutes.

7. Add the meat to the bowl together with the cooled onion and garlic. Season with the salt, pepper, mustard, thyme, oregano, pine nuts, all spice , parsley and egg yolk.

8. Wash the peppers and make a cut in the middle and carefully open them enough to remove the seeds and membranes.

9. If you are using the regular bell pepper, remove the lid and proceed as above.

10. 10. Arrange peppers in an oiled baking dish. For bell peppers, slice the bottoms of the peppers if necessary so that they will stand upright.

11. 11. Stuff the peppers with the meat mixture, I use my fingers and a spoon to push it all the way into the pepper.

12. 12. For the sauce: heat the remaining tablespoon of olive oil and sautée onion and garlic until almost soft. Add the tomato paste and stir. Add the flour and stir to cook for 30 seconds, gradually add the wine and stock. Add the tomato sauce and stir to combine. Add the teaspoon of sugar. Season to taste. Spoon sauce around the peppers. Cover loosely with tin foil. Place in the middle of the oven. After about 20 minutes, remove the foil.

13. 13. Bake for 45 min to 1 hour in the preheated oven until the peppers are tender.

14. 14. Before serving stir in the crème fraiche.

15. 15. Serve with the sauce and garnish with green onions and reserved parsley.

Great with some french bread to mop up the sauce.

Enjoy!

Myra XO