Monday, August 1, 2016

Week 31: Chicken in Coconut Curry Sauce

The Recipe
(Serves 3-4)
~1lb chicken - thighs or breasts
Salt and pepper
1 tsp oil
1 cans (~14oz / 400g) coconut milk
1 tbsp basil
2 tsp salt
1/2 tsp pepper
2tsp curry powder
1/2 tsp chili powder
1/2 tsp ginger
1 red onion, chopped
4 cloves garlic, minced
1 bell pepper, sliced
1/2 tbsp cornstarch
1/2 tbsp cold water

Salt and pepper each chicken piece.

Heat oil a large pan to medium-high heat. Add chicken and cook for about 2 minutes on each side. Remove from pan.

Add next 9 ingredients to slow-cooker (coconut milk through garlic) and stir to combine. Add chicken and stir again to coat chicken. Cook on HIGH for 4-5 hours or LOW for 6-8 hours.

Remove the chicken from the slow-cooker and shred, discarding any bones or tough bits.

In a small bowl, combine cornstarch and water. Mix thoroughly, add to the slow-cooker and stir. Add bell pepper and stir again.

Return the chicken to the slow-cooker and stir. Cook for another 10 minutes.

Serve with rice or naan.

The Verdict
Almost too spicy for my DH. I think I'll cut down on both the curry powder and chili next time I make it - perhaps just 1tsp curry and 1/4tsp chili.

Otherwise we both really liked it! It needed a bit more salt when serving, and would probably have been better with dark meat instead of white (I used 2 chicken breasts), but I really liked the spices. Definitely something I'll be making again.

Week 30: One Pot Fajitas Pasta

The Recipe
3 tbsp oil
2-3 chicken breasts, sliced
3 bell peppers, sliced (I used a red, a yellow and an orange)
1 onion, sliced
2 cloves garlic, sliced
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp. cumin
4 cups milk
4 cups penne pasta
1-2 cups pepper jack cheese, shredded (didn't have any, so I used gouda with chili)

Heat oil in a LARGE pot over high heat (I underestimated how large and had to move to a bigger pot half way through - you need one that fits 5 liters at least). Add chicken and cook until just browned, then take the chicken out. (You may want to do this in two batches in order to cook rather than boil the chicken.)

Add bell peppers, onions and garlic, cooking until the onion is translucent.

Return chicken to pot and add spices, stirring until evenly coated.

Add milk and pasta, stirring constantly to prevent the pasta from sticking. Cook for 8-10 minutes or until the pasta is al dente.

Add cheese and mix until melted.

The Verdict
The original recipe had one full tablespoon of both cumin and chili, but even I felt that might be a bit much. 1 tsp of each seemed more reasonable for most people, and I just added some chili flakes to my plate when serving.

But it was really good! I liked it a lot, and it was super-easy to make. Definitely something I'll make again!

Monday, July 18, 2016

Week 29: Huevo Rancheros

The Recipe
(Serves one)
2 tortillas
1 avocado, sliced
2 eggs
Shredded cheese
1/3 can beans.

Heat oil in a pan until hot. Cook tortillas for about 20 seconds on each side, until it puffs up and turns slightly brown. Dry on paper towels.
Fry eggs on the pan until the whites are settled, but the yolk is still "smiling". Set aside.
Briefly heat the beans in the pan, if you prefer warm beans to cold.

Assemble the rancheros: Tortilla, salsa, beans, avocado slices, eggs, shredded cheese, tortilla. Top with more salsa and sour cream if desired.

The Verdict
Really easy and really good :) But then, I think pretty much anything with avocado and salsa is good ;) I needed a quick and easy dinner yesterday, and this fit the bill perfectly. Tasted great too :)

Friday, July 8, 2016

Week 27: Mini Meatloafs

The Recipe
2 large bell peppers
1lb ground beef
1 egg
1/2 tsp each of basil, oregano and thyme
1/2 tsp each of salt and pepper
2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp onion power
1/2 dl bread crumbs
2 cloves garlic, finely chopped
1/2 tbsp olive oil
1/2 tbsp fresh chopped parsley
1 cup shredded cheese
1 (14 oz.) can crushed tomatoes

Slice the top and bottom of the peppers, discard rib and seeds. Slice into 2-3 thick rings (depending on size). Dice up remaining parts of peppers.

Mix the ground beef with the next 8 ingredients (egg through garlic) and remaining diced peppers. Stuff each pepper with meat mixture.

Heat olive oil in a pan over medium-high heat and brown each stuffed pepper ring for 3-4 minutes on each side before placing them in an oven-proof dish. Cover with crushed tomatoes and bake at 175C for 35 minutes. Top with cheese and bake for another 5 minutes.

Serve with rice and a nice salad.

The Verdict
I thought the meatloaf strangely bland - it lacked something, but I simply couldn't figure out what. Perhaps a bit more salt would help? Also, next time I think I'll blend the crushed tomates and heat it up together with some cream cheese before pouring over the pepper rings - I think that might help too.

Tuesday, May 17, 2016

Week 20: Danish Omelette

The Recipe
(Serves 2)
8 eggs
1dl milk
1 tbsp corn flour or potato flour
1 tsp salt
Pepper, chili according to taste
150-175g sliced bacon
1-2 spring onions, sliced
1 bell pepper, chopped
a handful of tomatoes, sliced
1 large boiled or baked potato, cut in pieces
shredded cheese
butter (I used garlic butter)

Heat the oven to 175C. Put an ovenproof pan with a bit of butter in it into the oven while it heats up. Remove once the butter has melted, and use a brush or some dish towels to distribute the butter to the entire pan.

In a bowl, mix eggs and milk thoroughly. Add corn flour, salt, pepper and spices and mix until the flour has dissolved completely. Pour into the ovenproof dish, and add chopped bell pepper and potato pieces. Stir a bit to get it all mixed up.

Put into the warm oven and cook for 25 minutes. Put tomatoes, sliced spring onion and shredded cheese on top and cook for another 5 minutes.

Meanwhile, cook the bacon until crisp - this can also be done in the oven - just put it on a plate and put it in with the omelette :).

Serve the omelette with bacon and bread. Chili sauce and ketchup can be used as condiments.

The Verdict
Mum served a basic version of this when I was a child, and I never really cared for it much. However, it's a quick and easy dinner and a good way to use a lot of eggs that would otherwise go bad, so I've been messing around with the recipe a bit, seeing if I could come up with something I liked more.

This, my most recent attempt, turned out not half bad! And I really liked that it was cooked in the oven, rather than on a pan - a lot easier to keep it from getting burnt! It'll never be a favourite dish of mine, but this version of it actually wasn't half bad :) Of course, you can add any other veggies you care for instead of the bell peppers and potato.

Tuesday, January 26, 2016

Week 3: Crockpot Cheesy Chicken

The Recipe
450g chicken breast
1 package taco mix
1 can tomatoes
1 onion, diced
1-2 bell pebers, diced
1 can corn
200g cream cheese

Put everything in the crockpot and cook on HIGH for 4 hours or LOW for 6. Serve with rice or tortillas.

The Verdict
Strangely bland. I put in too little salt, so that was definitely some of it, but even with that added, it still lacked something. I added avocado and chili flakes to my portion, which helped a lot, but DH found it rather boring. I did like it though, so may try to make it again, and just play around more with the seasoning.

Wednesday, December 23, 2015

Week 52: Eggnog

Eggnog has (as far as I know) never been a tradition in Denmark, so apart from an Eggnog Latte at Starbucks in London a couple of years ago, I've never had it. I got talking with a friend of mine about that the other day, and decided to hunt up recipes. Reading through them, I realized that it was basically pre-frozen homemade ice cream with alcohol added! As I was making homemade ice cream yesterday anyway, and thus had all the ingredients at hand, I figured I'd give it a try.

I know there are as many recipes for eggnog as there are households. This is the one I used. It was supposed to have both nutmeg and cinnamon in as well, but I'm not a fan of either, so left them out. If you have other recipes for eggnog that you'd recommend, I'd love to hear it :)

The Recipe
(Serves 2)
1 egg
2 tbsp sugar
1/4 tsp vanilla
4 tbsp cream
2dl (200ml) milk
3 tbsp rum, bourbon or similar

Whisk the egg with sugar and vanilla until white and frothy. Add cream and whisk a bit more - not enough to whip the cream, but just to add some froth.
Pour into a glass and add milk and alcohol. Stir and refrigerate for at least an hour to allow the ingredients to meld properly.

Enjoy cold.

The Verdict
Very rich, very sweet, very yummy :) A very successful first attempt that I'll definitely try again. Next time possibly with slightly less vanilla, as I did find that somewhat overpowering... but that may just have been because I just whipped it in with the rest, instead of infusing the milk with it. I was too lazy to attempt any such thing ;)

I can easily see how it wouldn't be for everybody though. It's almost like drinking liquid ice cream.