Beef Barley Soup with vegetables

1 1/2 lb ground beef

6 cups of water

3 beef bullion cubes

2 cups sliced carrots

1 1/2 cup chopped celery

1 1/2 cup chopped onion

3 cloves of garlic

1/2 cup green pepper, chopped

1/3 cup barley

2 bay leafs

1/4 cup ketchup

1 can diced tomatoes (28 oz)

1 can tomatoe sauce (8 oz)

Salt and pepper to taste

Brown the ground beef and drain

Brown, onion, carrots, clergy and garlic

Add everything to pot

Cook for 1 hour

Apelsin Kyckling med Bulgur

Dadlar, russin, fikon – allt passar lika bra till bulgurn. Nötterna får gärna vara salta, till exempel cashew- eller jordnötter.

Portioner: 4 pers,

Tid: 20 min

4 kycklingfiléer (à 150 g)

3 dl bulgur

6 dl vatten

1 hönsbuljongtärning

1 liten purjolök

1 msk + 1 msk smör

½ dl hackad torkad frukt

½ dl grovhackade nötter

1 tsk rosmarin

1 tsk salt

1 krm nymald svartpeppar

smör till stekning

1 apelsin

1. Koka bulgur i vatten med buljongtärning enligt anvisning på förpackningen.

2. Ansa och strimla purjolöken. Fräs den i 1 msk smör i en gryta. Rör i frukt, nötter och den kokta bulgurn

3. Banka ut kycklingfiléerna med handen. Krydda med rosmarin, salt och peppar. Stek dem i smör tills de är genomstekta, 4–5 min på varje sida. Skölj apelsinen noga i ljummet vatten. Riv skalet och pressa ut saften. Häll apelsinsaften över kycklingen och tillsätt skalet.

4. Servera kycklingen med apelsinsky och bulgur.

Näring/portion: Ca 510 kcal, 12 g fett, 44 g protein, 53 g kolhydrater.

Chicken and Bok Choy Stir Fry

Stir­fries are the essence of a fast, after­work meal. The most time­consuming part is paring meat and vegetables into small bits. After that, they cook in minutes once they meet the very hot pan.

Unless you have a stove with a burner specifically made for a wok, don’t use one here. Instead, use a flat­bottomed skillet or sauté pan, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least 5 minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear.

Stir­fries are infinitely variable, and I vary this basic recipe a lot. Beef or pork can stand in for chicken, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you’ll have it down. It will be faster than takeout and far tastier.

Chicken and Bok Choy Stir Fry

Yield Serves 2 to 3 Time 30 minutes

Ingredients

2 tablespoons soy sauce

2 tablespoons rice wine vinegar 

1 1/2 tablespoons sesame oil 

2 teaspoons light brown sugar 

3/4 pound boneless chicken thighs, cut into 1/2­inch strips 

2 tablespoons finely chopped gingerroot

2 cloves garlic, finely chopped 

3 tablespoons peanut or vegetable oil 

1/2 pound bok choy (1 head), trimmed and thinly sliced 

2 leeks (1/2 pound), halved lengthwise and thinly sliced 

Pinch chili flakes 

Salt, as needed 

Cooked rice, for serving.

Method

1. In a mediumbowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 30 minutes.

2. Heat a large, 12­ inch skillet over high heat until extremely hot, about 5minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.

3. Add the remaining peanutoil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. 

Serve immediately, over rice.

Source: The New York Times

dinersjournal.blogs.nytimes.com/printThis.html?ID=101464&full_text=parent_form_text

Indiska Lammjärpar med linser

1  stor rödlök

1  förpackning kokta gröna linser, (380 g)

400 g lammfärs

2msk+2msk konc kalvfond

2 msk vatten

1 tsk salt

1 krm nymald svartpeppar

1/2msk+1msk garam masala

2 burkar körsbärstomater, (á 400 g)

1 ask spenat, (70 g)

Tillbehör

3 d  basmatiris eller couscous large

1. Skala och finhacka löken. Häll av och skölj linserna. Mosa 1 dl av dem i en skål.  
2. Blanda färsen med 2 msk fond, vatten, mosade linser, salt, peppar och 1/2 msk garam masala. Forma små järpar av färsen och lägg dem på en vattensköljd skärbräda. 
3. Stek järparna runt om i en stekpanna med släpp-lättbeläggning ca 3 min. Tillsätt löken och låt fräsa med tills den blivit mjuk, ca 3 min. Strö över 1 msk garam masala och låt fräsa med 1 minut. Tillsätt tomater och 2 msk fond och rör om. Låt småputtra under lock ca 10 min.  
4. Rör ner linser och spenat och låt koka upp. Servera järpar och sås med ris eller couscous.

Allt Om Mat

http://www.alltommat.se/recept/Indiska-lammjarpar-med-linser-18508

Not So Holy Meatballs

3 msk  ströbröd

1 dl  mjölk

1,5 tsk  malen spiskummin

1 st  vitlöksklyfta(or), pressad

0,5 msk  ingefära, riven, färsk

500 gram  nötfärs

3 msk  smör, eller ghee

1 dl  vatten

2 dl  grädde

1 st  kanelstång/stänger, ca 4 cm

1 krm  cayennepeppar

0,5 tsk  koriander, malen

0,5 tsk  gurkmeja

salt och nymalen svartpeppar

1 kruka(or)  koriander

0,5 dl  rostade mandelflagor

Tillagning

1. Blanda ströbröd, mjölk och kryddor. Låt svälla några minuter. Tillsätt köttfärs och 1 1/2 tsk salt och blanda till en smidig smet.
2. Rulla köttbullar och stek i smör eller ghee ca 5 minuter.
3. Häll i vatten, grädde, kanelstång, cayenne, koriander och gurkmeja i stekpannan. Låt allt koka ihop 5 minuter. Smaka av.
4. Före servering slänger du på en näve hackad koriander och rostade mandelflagor som garnering.

Receptet kommer från David Batras kokbok "Inte så tråkiga indiska mat". Bilder Wolfgang Kleinschmidt

http://www.tasteline.com/Recept/Oheliga_kottbullar

Indian Daal

Gryta

1 st  gul lök(ar)

0,5 st  purjolök(ar)

2 st  vitlöksklyftor

1 msk  ingefära, färsk

1 msk  garam masala

1 tsk  spiskummin, malen

0,5 tsk  gurkmeja

1 tsk  chilipulver

1 tsk  kanel

3 msk  rapsolja

1 msk  smör

2 msk  tomatpuré

3 tsk  honung

200 gram  röda linser

6 dl  vatten

2 msk  grönsaksbuljong, eller tärningar

2 st  tomater

0,5 kruka(or)  koriander

salt

0,5 st  salladskål

300 gram  morötter

olja och balsamvinäger

flingsalt

Tillbehör

4 port  ris

mango chutney

Tillagning

1. Koka ris enligt anvisning på paketet.

2. Daal: Skala och finhacka lök, vitlök och ingefära. Skölj och strimla purjolöken.
3. Blanda samman garam masala, spiskummin, gurkmeja, chilipulver och kanel i en liten skål.
4. Värm en stor kastrull eller gryta med rapsoljan och smöret. Fräs lök- och ingefärshacket tillsammans med kryddorna i 1 min under omrörning. Tillsätt tomatpuré och honung och fräs runt under omrörning ca 20 sek.
5. Tillsätt linser, vatten och buljong. Skölj och skär tomaterna i mindre bitar och tillsätt till grytan. Rör om och låt grytan småkoka i ca 15 min. Rör om då och då. Smaka av med lite salt.

6. Sallad: Strimla kinakålen och skala och riv morötterna. Blanda med lite olja och vinäger och strö över lite flingsalt.

7. Grovhacka koriandern och strö över den klara grytan. Servera med sallad, ris och ev mango chutney.


Näringsvärde:

534 KCAL
16 gram protein
17 gram fett
70 gram kolhydrater


Recept: Mari Bergman
Foto: Linnea Swärd

http://www.tasteline.com/Recept/Indisk_daal_med_kal-_och_morotssallad

Curryfried chicken with Sambal Olek and Mango Sauce

Kycklinggryta

4 st  kycklingfilé(er)

1 msk  curry, madras

1 krm  svartpeppar

1 tsk  salt

2 msk  smör, till stekning

1 msk  Bong Touch of Taste Grönsaksfond

2 dl  vispgrädde

0,5 dl  mango chutney

Ris

2 dl  ris

1 msk  Bong Touch of Taste Grönsaksfond

1 st  morot

1 st  paprika, gärna röd för färgen skull

0,5 st  zucchini

4 dl  vatten

Tillagning

1. Krydda kycklingen med häften av curryn, salt & peppar.

2. Bryn filéerna i smör i en stekpanna.

3. Slå på Bong Touch of Taste grönsaksfond, resten av curryn, vispgrädde och mango chutney i pannan och låt puttra, ca 5-8 min.

4. Koka riset i 4 dl vatten med Bong Touch of Taste grönsaksfond.

5. Riv moroten grovt och låt koka med riset från start.

6. Riv även paprikan och zucchinin grovt och tillsätt i riset när riset är klart.

7. Servera kycklingfiléerna med grönsaksriset.

http://www.tasteline.com/Recept/Currystekt_kycklingfile_i_sambal-_och_mangosas_med_gronsaksris

Veggie Burgers w/Buter Beans

• 1 (15 ounce) can butter beans, drained
• 1 small onion, chopped
• 1 tablespoon finely chopped jalapeno pepper
• 6 saltine crackers, crushed
• 1 egg, beaten         
• 1/2 cup shredded Cheddar cheese
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 1/4 cup vegetable oil


Directions

1. In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
2. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

Chicken w/Peaches

I halved the chicken, and just used breasts, since Max is a big breast fan.

Chicken and Peaches Food Network Link

Ingredients
2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce (recommended: Frank's Red Hot)
2 tablespoons Worcestershire sauce
Directions
Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.

While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.

Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

Mexican Lasagna

 

Mexican Lasagna

Ingredients

    3 tablespoons extra-virgin olive oil

    2 pounds ground chicken breast, available in the packaged meats case

    2 tablespoons chili powder

    2 teaspoons ground cumin

    1/2 red onion, chopped

    1 (15-ounce) can black beans, drained

    1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes

    1 cup frozen corn kernels

    Salt

    8 (8 inch) spinach flour tortillas, available on dairy aisle of market

    2 1/2 cups shredded Cheddar or shredded pepper jack

    2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Pineapple Chicken

 

Pineapple Chicken

http://allrecipes.com//Recipe/pineapple-chicken/Detail.aspx

Ingredients

.                 5 skinless, boneless chicken breast halves

.                 1 1/2 (1 ounce) packages dry onion soup mix

.                 2 cups water

.                 1 (15 ounce) can pineapple, drained

.                 1 large orange, sliced in rounds

.                 1 tablespoon vegetable oil

Directions

.  oil up large frying pan. Brown chicken breasts in pan, meat side down.

.  Turn chicken over; add pineapple chunks, onion soup, and water.

Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.

Southern Pork Tenderloin

 

http://southernfood.about.com/od/porktenderloin/r/r80710d.htm

    .  2 pork tenderloins, cut in 1-inch slices

    .  2 tablespoons flour

    .  1/2 teaspoon salt

    .  Dash black pepper, or to taste

    .  2 to 3 tablespoons olive oil

    .  1 cup orange juice

    .  1/2 teaspoon dried leaf basil

    .  2 tablespoons brown sugar

    .  2 tablespoons red wine vinegar

    .  1 clove garlic, minced

    .  1/2 teaspoon chili powder

    .  6 to 8 green onions, thinly sliced

Preparation:

Heat oven to 350°.

Slice pork tenderloins into 1-inch rounds; using the heel of your hand, flatten each slice slightly.

Combine flour, salt and pepper; coat pork pieces with the mixture.

In a large skillet, heat olive oil over medium-high heat. Saute the pork slices for about 2 minutes on each side, or until browned. Combine remaining ingredients and pour over the pork (If your skillet is not ovenproof, put the pork in a baking dish first). Transfer to the oven and bake, uncovered, for 20 to 25 minutes, until pork is glazed and mixture is reduced and slightly thickened.
Serves 4 to 6.

Maple Glazed Salmon w/Pineapple

 

Maple Glazed Salmon: w/pineapple http://www.realsimple.com/food-recipes/browse-all-recipes/maple-glazed-salmon-pineapple-10000001132429/index.html

          .                                1 cup white rice

          .                                1/2 cup maple syrup

          .                                2 tablespoons Dijon mustard

          .                                4 6-ounce salmon fillets

          .                                1 1/2 teaspoons kosher salt

          .                                1/2 teaspoon black pepper

          .                                1/2 fresh pineapple, peeled

          .                                1 jalapeño, seeded and finely chopped

Directions

          .        Cook the rice according to the package directions.

          .        Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.

          .        Heat broiler. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper.

          .        Cut the pineapple lengthwise into quarters, then cut each quarter into ½-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon.

          .        Brush the salmon with the syrup mixture and broil for 5 to 7 minutes or until it flakes easily and is the same color throughout.

Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired.

Saucy Halibut

 

4 halibut fillets, about 8 ounces each    

salt and pepper

2 tablespoons mayonnaise

2 teaspoon Dijon mustard or spicy brown mustard

2 tablespoons sweet orange marmalade

1 scant teaspoon curry powder

3 green onions, thinly sliced (save about 1 tablespoon for garnish)

 

Preparation:

Heat oven to 400°.

Line a baking dish with foil and oil lightly. Place the halibut fillets, skin side down, on the foil. Sprinkle lightly with salt and pepper.

Combine mayonnaise, marmalade, curry powder, and all but about 1 tablespoon of the green onions. Spread evenly on the tops of the fillets. Bake for about 15 minutes, or until fish flakes easily with a fork.

West Virginia Yum Yums

West Virginia Yum Yums

1 can Campbells Golden Mushroom soup


1 large green pepper, chopped


4-5 organic carrots
,chopped

1 medium mushroom
,

1 lb of pork tips
 (I cut up tenderloin)

1 tbs butter

Salt and pepper to taste

Seasoning of your choice

1. Take the tablespoon of butter and melt in a pan. 
2. Season pork with salt and pepper, and heat the tips on medium until cooked thoroughly. 
 3.  Add a bit less than 1 can of water to the mushroom soup and add water/soup mix to pan. 
4. Stir. Let sit for five minutes. 
5. Add carrots. Stir. Wait two minutes. 
6. Add pepper and mushrooms and any spices you desire. 
7.Turning the mixture over and over again, heat for at least fifteen minutes or until ready.