Spinatsuppe (med ingefær og kokosmælk) | VEGETAROPSKRIFTER Published on december 4th, 2009 | by Nikolaj - Vegetaropskrifter.com En let og meget enkel suppe at tilberede. Samtidig er det en vitamin- og mineralbombe uden lige (både A, K, B2, B9, krom og zink fra ingefæren). På ca. 40 minutter har du en lækker suppe klar til servering. Ingredienser (4 personer) 2 store porrer1,5 liter grøntsagsbouillon3 store håndfulde frisk spinat1 dåse kokosmælk (kan købes økologisk i Irma)1 spsk. stærk karry1 tsk stødt chili eller sambal olekEt stykke ingefær, ca. på størrelse med en tommelfingerolie til stegning (ca. 3-4 spsk.)1 fed hvidløg, pressetsalt og peber (gerne citronpeber) Skær enderne af porrerne, skær dem op på langs og rens dem for jord under koldt vand. Skær skrællen af ingefæren og hak den fint. Kom porrer og ingefær i en gryde sammen med olien, peber, chili/sambal olek og karry. Svits under jævn varme i ca. 4-5 minutter, eller indtil du begynder at kunne dufte porrerne rigtig godt. Tilsæt bouillon, kokosmælk og spinat.
Zucchini Muffins with Nutella Swirl Zucchini Nutella Swirl Muffins Baking Drama produces Zucchini Muffins with Nutella Swirl. Life and baking are one and the same. I often find little life lessons in my interaction with food. The latter I find to be the most difficult. There is something deep within me that often wants to fling “the process” off a cliff and not look back. In baking, as with life, the process matters. This zucchini muffin recipe in particular, was a refresher course in “trusting the process.” So now that my flaws are out on the table, let’s discuss what I did wrong. Batch One. Batch Two. Batch Three. Batch Four. These Zucchini Muffins were light, moist, and flavorful with a decedent chocolatey top. So if you don’t want to remake the same recipe 4 times, don’t break the concrete rules of baking. Print Save Yield: 12 muffins Prep Time: 20 minutes Cook Time: 20 minutes Zucchini Muffins with Nutella Swirl Ingredients: Directions: Preheat the oven to 350 degrees F. Stir in the zucchini and lemon zest.
Quick Chicken and Gravy — Our Life In The Kitchen It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Heat until it’s just barely turning brown. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes.
Tortilla med laks og mango Jeg er simpelthen så ambivalent i min lyst til mad i disse dage. På den ene side har jeg rigtig meget lyst til (endnu mere end normalt) at spise sprøde salater, grønt, frugt, groft og masser af sunde, knasende sprøde, lækre og friske sager = tegn på forår. På den anden side har jeg lyst til at spise søde sager, lækre lakridser, chokolader, kage og drikke varme hyggelige drikke som latte, te, kakao og chai = tegn på vinter. Kender du mon det mønster fra dig selv? En kombination er jo ikke det værste, hvis du spørger mig. Opskrift på Tortillaer med mango, laks og mynte mv. 4 personer 1 mango1 moden avocado2 store laksefiletter + lime, salt og pebersprøde salatblademasser af frisk mynteblade1/2 glas mango chutney, vi brugte en sød af slagsen1 rødløg i skiverevt lidt pistacienøddertortillapandekager – her er det købte og vi brugte 6 store. Laksen dryppes med lime og drysses med salt og peber.
Timpano I have wanted to make a timpano for a long time. I have seen Mario Batali make a few, and hmm where else have I seen one? These Italian pies are made for special occasions. So what topic am I skirting around in that first paragraph? If you are making a timpano, don't just throw a bunch of crap in there. We put the pasta and sauce on a sheet pan and stuck it in the freezer to come down to room temp. Butter your bowl good. This is just some puff pastry we had in the freezer. At this point, Mandi and I both thought this was going to be a dismal failure and never come out of the bowl. First layer of room temp pasta. Layer it up with the meatballs, provolone, mozz and ricotta. Seal up the edges. And spray it with oil. After 45 minutes in the oven it looked like this. Mandi literally laughed at this for 15 minutes last night, and I bet she does it for 15 more today! The moment of truth. As always, the hardest part is letting this rest. I love the perfect layer of ricotta.
Take a Break from Take-out: Homemade Pot Stickers There are some things that just seem too daunting to make from scratch, and far easier to order in: potstickers, if you haven’t made them yourself, can be one of those things. The truth is, they’re far simpler to make from scratch than you might think. And if you have little fingers around that need occupying, they will most likely be happy to sit around the kitchen table for an hour and assemble little dumplings that you can then cook on the stovetop until golden-bottomed and crisp, or freeze in zip-lock bags to pop into simmering chicken stock with noodles for a quick wonton soup. (No need to thaw them first – just boil straight from frozen.) When filling your dumplings, make sure you squeeze any air bubbles out, lest they become floatation devices once they enter a pot of water. Serve them up quickly, soon after you make them, with fried rice, noodles or straight-up; they’re perfect finger food for a party.
Chicken Enchiladas aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. OK so on to the recipe. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen 1 medium onion, chopped fine2 jalapenos, seeded and chopped fine1 teaspoon canola oil3 medim cloves garlic, minced3 Tablespoons chili powder2 teaspoons ground cumin3 teaspoons sugar1 15-oz can tomato sauce1 cup water1 large beefsteak tomato, seeded and chopped1 pound boneless, skinless chicken breasts (2 large breasts)1 cup extra sharp white cheddar, shredded1 cup monterey jack cheese, shredded1/2 cup minced fresh cilantro12 (6-inch) soft corn tortillascooking spraysalt and ground black pepperPreheat oven to 425. Nestle the chicken into the sauce. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible.
10 Ways to Eat Pizza for Breakfast I get bored for breakfast. I know this is absurd. There are no less than four thousand cereal flavor options in the store. There are endless arrays of items that go on top of oatmeal and alongside pancakes. But still, it can get a wee bit boring. Several weeks ago, I made a quick batch of Pizza Dough then baked it into a dozen personal-sized pizza crusts, tossed those crusts into the freezer, and let them sit there until they were needed. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. Spicy Honey Chicken This is one of my family’s favorite meals. Both kids and adults gobble it up every time I make it. I love the combo of a savory spice rub combined with a sweet honey glaze. It’s pretty quick and easy too. In addition to cider vinegar and honey, you’ll need an assortment of spices: garlic, chipotle chili powder, chili powder (oops, forgot that one in the pic!) Spicy Honey Chicken Recipe by Our Best Bites 8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!) 2 t vegetable oil Rub 2 t granulated garlic 2 t chili powder 1/2 t onion powder 1/2 t coriander 1 t kosher salt 1 t cumin 1/2 t chipotle chili powder Glaze1/2 C Honey 1T Cider Vinegar Combine the rub spices in bowl and mix well. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.Pat dry. While chicken is cooking, warm honey in the microwave so it’s not so thick. I’m gonna warn you that this can make a hot mess, literally. And my favorite way to eat Spicy Honey Chicken? Ingredients: