Denna citrussallad är perfekt när man är sugen på en enkel och fräsch efterrätt. Skiva och filea grapefrukt, apelsin och mango, ringla över marinerade russin och passionsfrukter och servera med en kula mangosorbet och pistagenötter.
Sockerlag
3/4 dl strösocker
2 tsk finrivet citronskal
3/4 dl färskpressad citronjuice
1 1/2 dl sultanrussin (jag brukar inte ha detta)
3 passionsfrukter
Citrussallad
2 apelsin
2 röda grapefrukter
1 stor mango (à ca 450 g)
10 myntablad
1 dl rostade och saltade pistagenötter
ca 1/2 l mangosorbet
Gör så här:
Sockerlag: Koka upp socker med citronskal och -juice. Häll i en skål över russinen. Gröp ur passionsfrukterna och blanda ner.
Citrussallad: Skala apelsin och grapefrukt med kniv. Skär ut filéerna. Skala och skär mangon i skivor. Strimla myntan.
Fördela citrus och mango på 6 tallrikar (för 6 port). Ringla över russinblandningen (detta kan tas bort). Hacka nötterna och strö över. Toppa med mynta och en kula mangosorbet.
Ingredienser:
6 st äggulor
2 dl vispgrädde
3 dl mjölk
80 g strösocker
1 st vaniljstång
Till karamellisering :
2 msk farinsocker
2 msk strösocker
Gör så här:
1. Sätt ugnen på 180 grader.
2. Dela vaniljstången och skrapa ur den med lite av strösockret ner i en kastrull. Låt även vaniljstången följa med ner.
3. Tillsätt grädden och mjölken och värm upp.
4.Blanda äggulor och resten av sockret i en bunke. Vispa lätt.
5.Häll sen över gräddblandningen och fortsätt att vispa tills allt blandat sig.
6.Smöra 6 små formar.
7.Ta bort vaniljstången och häll upp blandningen i formarna.
8.Ställ dem i en långpanna med hett vatten upp till halva höjden på formarna.
9.Grädda i nedre delen av ugnen cirka 40 minuter eller tills de har stelnat.
10.Ta ut formarna och låt dem kallna.
11. Sätt ugnen på 250 grader grillvärme.
12.Strö farinsocker och strösocker över formarna.
13.Gratinera formarna tills de får en gyllenbrun knäckig yta, cirka 10 minuter.
En fantastiskt smakrik och nyttig libanesisk sallad med persilja, tomat citron och bulgur. Fräsch och syrlig sallad som är en riktig smakförhöjare till de flesta maträtter!
Ingredienser:
1 stor knippe persilja, ca 500 g
3 st tomater
2-3 salladslökar eller en liten rödlök
Ca ½ dl finmalen bulgur (gärna en mörk sort)
1 dl finhackad färsk mynta eller 2 msk torr mynta
2-3 citroner beroende hur sur du vill ha din sallad
0,5 dl olivolja
Salt
TIPS! Du kan tillsätta lite finhackad isbergssallad i taboulin.
Gör såhär:
Tvätta alla grönsaker noggrant, speciellt persiljan som kan innehålla sandkorn. Finhacka allting och låt rinna av i en sil en stund. Lägg allting i en stor skål och blanda. Smaka dig fram, hur salt/surt du vill ha den. Bulguren ska inte blötläggas, annars får du en vattnig sallad. Grönsakerna som är i salladen, speciellt persiljan och tomaterna, innehåller mycket vätska och bulguren kommer att suga åt sig det och svälla upp. Plus att du tillsätter citron och olivolja. Låt stå i ca 5-6 min efter att du har blandat den. Blanda lite till och servera gärna med salladsblad och nåt gott bredvid!
I found this recipe in an old book, long lost and forgotten. I decided to omit and tweak a few ingredients and directions, and iit came out amazing. Its actually really simple! Usually when I cook, I look at a recipe and then add extra seasoning to fit what I like. I encourage you to do the same. The following is simply a guideline for you to experiment with. Use your senses and have fun!
Ingredients
3 tablespoons of sunflower oil
1 tbsp mustard seed
2 teaspoons of turmeric
2 teaspoons of cumin seeds
½ teaspoon of coriander
4 medium potatoes, about 6 cups (unpeeled, sliced and diced)
1 medium onion
1 cup of water
¾ pound of kale
¾ pound of Crimini mushrooms (sliced)
1 ½ cup of coconut cream
* Season with cayenne, salt and pepper to taste
Directions
1. I used a wok, or you can use a cast-iron dutch oven. Heat your oil on low-medium heat.
2. Add your mustard seeds, cumin seeds, turmeric, cayenne and coriander.
3. Cover with a lid and allow your seeds to pop. When they start dancing around, lower the heat until the dancing stops.
4. When the popping stops, add your potatoes and onions. Stir and coat your veggies well.
5. Once well coated, add water. Cover again and allow the veggies to simmer until the potatoes are tender (about 20 minutes). You will want to stir occasionally. Add more water if necessary.
6. Next, add your kale. Stir until cooked (about 2-5 minutes).
7. Add mushrooms and cook for a few minutes.
8. Stir in your coconut cream. You can add sooner if moisture is needed.
9. Cook for an additional 15-20 minutes, stirring occasionally. Make sure you do a seasoning check at this point. Adjust if necessary.
10. Serve with love!
I layered the curry over coconut rice, but you can definitely eat it solo. Coconut rice is super easy to make. Like you make regular rice:
Ingredients:
1 ¾ cups water
1 ¾ cups coconut milk
2 cups jasmine rice
2 scallions
Directions:
1. Pour all your liquids in a pot, add salt and pepper.
2. Bring to a boil, and stir in your rice.
3. Lower heat and simmer, covered, for 15-20 minutes or until most liquid is absorbed.
4. Remove from heat, and allow the rice to sit for about 5 minutes.
Time and time again I ask someone what they have for breakfast and their reply is "muesli.. because it's healthy." I think to myself, if only they knew the amount of sugar, preservatives and unhealthy fats a lot of brands contain, not to mention the artificial fruit pieces.
Here is my alternative - the great thing about creating your own is you can be as plain and boring or as inventive as you wish! Mix and match the ingredients and try substituting different seeds/ nuts or dried fruits each time. I also love changing up between raw organic honey, pure maple syrup and organic rice syrup, they all add beautifully different flavours to the granola.
Golden granola grains
Get your hands messy and in a large bowl mix together
2 cups, raw, whole rolled oats
1/2 cup raw nuts- my fav is a combination of almond, macadamia and cashews
1/3 cup seeds -i use pumpkin & sunflower seeds and sometimes a sprinkle of sesame seeds
1 small cap vanilla essence
2 tbsp coconut oil (or you can use almond)
2-3 tbsp raw rice syrup (or syrup of choice)
Go nuts an squish and mix together with your hands to make sure the mix is fully covered. Throw onto a tray lined with baking paper and roast until lightly golden (10 mins @ 180 deg)
Take the tray out of the over and mix in
1/2 cup dried fruit (i love cranberries, blueberries or apricots) but be inventive!
Bake for a further 5 mins until dried fruit has softened and is lightly glowing!
Allow to cool completely (make sure you scoop some warm granola onto yoghurt to try while its cooling of course) then store up to 2 weeks in an airtight container or mason jar.
First of all, I would like to start this post by thanking the creators of the Sleep Cycle App for iPhones. I owe all of my energy today to you. I'm being serious by the way. I woke up this morning wanting to JUMP out of bed...who does that?! The day continued on with me feeling super alert and when I got home from work I was STILL WIDE AWAKE! So, it is because of you and your amazing app that I was able to cook a very healthy and delicious meal for me and my chacho - short for muchacho.
What you'll need:
6 chicken legs
3-4 tbsp of your favorite poultry seasoning blend. Mine is the poultry flavored Grill Shakers by The Spice Hunter*. It has toasted onion, sea salt, garlic, black pepper, brown sugar, paprika, parsley, rosemary, lemon juice powder, citric acid, sage, celery seed, and lemon oil.
2 tbsp of olive oil or vegetable oil
1 medium size zucchini (peeled or not), grated and squeezed dry*
1 medium size yellow squash (peeled or not), grated and squeezed dry
1 medium size carrot, grated and squeezed dry
2 eggs
1 cup of bread crumbs
1 clove of garlic, minced
Salt and Pepper to taste
1/2 cup of grated Gruyere cheese
Directions:
In a medium bowl mix chicken, oil, and spices. Make sure it is all evenly coated, cover and set aside.
Heat your griddle* or grill to medium high and a searing pan on low-medium and spray with Pam.
While that is heating, mix all of the remaining ingredients together in a medium size bowl.
Place the chicken on the grill and cook for 30 minutes or until chicken is done. Make sure to turn the chicken occasionally and keep moist with water*.
In the meantime, make 2-3 inch patties and cook on each side for about 1-1/2 minutes or until nice and brown. Set aside on baking pan. (Makes around 12-14 patties)
Preheat your oven on broil (You're going to stick the patties in for about 2 minutes prior to serving them).
Once the chicken is just about done, stick the patties in the oven and serve hot.
This meal was very easy to make, very healthy, and very filling! Like the theme of most of my meals, you can make this one your own. The original recipe only called for zucchini and it also used Panko crumbs instead. I didn't have the Panko crumbs, although I should keep some in the pantry, and I had more veggies in my fridge. Regardless, I would say this one was a success!!!
* The Spice Hunter products are a must have in your kitchen. They are all natural the company offers 100% organic herbs and spices as well. You can find them at Sprouts here in Arizona but for those of you who are out of the state, don't worry. Their websites allows you to purchase them too. The site is really neat because they have tons of recipes and answer a lot of the questions most of us have regarding spices. Go check it out!
* You may be asking yourself how you squeeze these veggies dry...no? Well, in case you were, it's really simple. Just squeeze a handful in between 2 paper towels over a bowl.
* Oh griddle, where art thou? EVERYONE, and I mean EVERYONE, should own a cast iron griddle. I have the double sided one which allows me to grill on one side and make eggs and pancakes on the other. They are super heavy duty and will last you a life time! You can even take this guy camping. Talk about being efficient with your cookware!
* What's the secret to super moist chicken when grilling? WATER. But shhhh, don't tell anyone! I recently learned this from an avid griller and who would have thought. He was telling the truth! Just spray the chicken with water whenever you're turning them until they're done. You end up with a crispy shell and a juicy piece of meat. Yummy.
