Week long menu recipes

Week long menu recipes

Watch out, here are a bunch of recipes from last post’s food attack. I admit, I was hoping you will chose one or two, but the greedy little people you are, you just could not stop yourselves, could you? ;) Silvia is excused, cause she is pregnant. I will even excuse the dad in disguise, cause we need more of those approaching the kitchen, but the rest of you – greedy. Just think of my bleeding fingers. Gosh, I do sound a bit whiny lately. Sorry about that.

We will start with the Swedish Meatballs, because I had to cook it again tonight, so you get pictures with it.

Swedish Meatballs

from Delicious magazine, March 2008

Ingredients:

1 onion, finely chopped
500g pork mince
1 egg yolk
1 tbs chopped dill
4 tbs lingonberry sauce (or whole berry cranberry sauce)
olive oil
20g butter
1 tbs plain flour
3/4 cup chicken stock
4 tbs sour cream
Potatoes and beans to serve

Mix the onion, mince, egg, dill and 2 tbs of the berry sauce and season. Using damp hands, form balls and put in the fridge to chill for 30min.

Cook the balls in some oil in batches. It takes me 3, cause I make twice the recipe for our clan.

The cooked balls wait patiently until its time for them to reappear again.

After all the balls are cooked, pour out any extra oil and then melt the butter in the pan.

Add the flour and cook for a minute or so.

Add in the chicken stock and bring to boil.

Simmer for a few minutes, until thickened.

Add in the sour cream and left over sauce.

And then put back in the balls and simmer on low heat while you finish the rest.

By now the potatoes are boiling in salted water.

I put the beans in the metal colander and plop them in the boiling pan with the potatoes.

Just for a minute or so, to take the edge.

And they are ready.

Drain the pots when they soften.

Add in butter, extra virgin olive oil, salt, pepper and dill to taste.

We like lots.

Mix and they are ready too

Serve.

And enjoy, or else come back and complain.

Roasted veggies warm quinoa salad

Delicious magazine, March 2008

I truly loved this salad. If you like vegetables, do try this.

Ingredients:

1 zucchini
1 eggplant
1 small butternut pumpkin
1 red capsicum
2 cups of quinoa
1 1/2 cups of chicken stock
1 cup of semi dried tomatoes
1 cup of marinated artichokes
4 cups of baby spinach leaves
100g feta

Bake the cut up and oiled vegetables in a preheated oven – 200C, for about 30min. Mine took a bit longer and I like them a bit toasty.

Cook quinoa in the chicken stock for 10min and then leave covered for another 10 and fluff it up.

Put quinoa, warm vegetables and the rest of the ingredients in a large bowl and mix.

Voila!

Spiced apricot chicken

from Super Food Ideas, March 2008

Ingredients:

1 tsp of cracked black pepper
1/2 tsp ground turmeric
2 tsp ground cumin
600g chicken breast fillets, chopped
olive oil
1 brown onion
1 cinnamon stick
1 cup of apricot nectar
100g dried apricots
toasted flaked almonds, couscous/rice and fresh coriander (cilantro) to serve

Mix chicken with the spices.

Cook onion in oil over medium-high heat. Add chicken and cinnamon stick.

Cook until chicken is lightly browned.

Add apricot nectar and 1/2 cup of cold water to pan. Bring to boil and then reduce heat to simmer for 10-12 min or until the sauce has thickened.

Add dried apricots – the agreement in our house was that this is not necessary, as they made the meal too sweet. If we ever cook this again, I will skip this step altogether.

Cook for a few more minutes, until the chicken is cooked. Take out the cinnamon stick, spoon the mixture over the rice/couscous and top with the almonds and coriander.

Fresh veggies noodle soup

from the inside of my head

Ingredients:

Chicken stock
soba or udon noodles
selection of fresh vegetables – cabbage, carrot, bok choy, mushrooms, spring onions etc.

If you are making your own stock – boil the chicken with some onion, potato, celery, bay leaves, black peppercorns; strain and its ready to use.

In the stock cook your noodles. When ready, bring the whole thing to the table.

Cut up in thin strips the veggies and have them on the table as well.

Everyone puts the vegetables they want and as much as they want in their bowl and then the noddles and soup is poured in on top.

Easy and yummy.

I cant find the other two recipes, but those should help for now.

Let me know if you try any of these recipes. I would especially be curious if you like the quinoa salad as much as I did.

Bon Appétit