Category Archives: Dinner

Fatburning and Detoxing Cabbage Soup

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It’s spring and summer and bathing suit season is upon us! Thus we all start to panic about what we are eating. I’m not a fan of diets and dieting – I believe in eating well all the time. Real food. Healthy food most of the time, with some treats here and there. What I love about this Cabbage Soup is that it’s as healthy as it is delicious. And it’s super easy to make, another method recipe. Make it your own version. For this soup to work as fatburning and detoxing – you can’t just make this soup and eat a gallon of ice cream as dessert – you kind of have to stick to a healthy diet in general. Cut down on sugar, carbs, sodium – you know – the usual suspects.

Fatburning and Detoxing Cabbage Soup

Fatburning and Detoxing Cabbage Soup

What you need:

  • 1 head of Cabbage
  • 1/2 – 1 yellow Onion
  • 3 large Carrots
  • 3-4 stalks of Celery
  • 3-4 cloves of Garlic
  • 4 cups of Chicken or Vegetable Stock
  • 2 cups of Crushed Tomatoes (or Water)
  • Salt & Pepper to taste
  • Oregano, Thyme or Basil – if you want
  • 2 tablespoons of Olive Oil
Fatburning and Detoxing Cabbage Soup

Fatburning and Detoxing Cabbage Soup

What to do:

  1. Chop and/or dice all vegetables
  2. Heat the olive oil, in a large pot, over medium heat. Add onions, carrots and celery. Sauté for about 5 minutes. Add minced garlic. Stir for about a minute. Add cabbage. Stir.
  3. Add chicken (or veggie) stock and crushed tomatoes (or water). Stir well. Season with desired herbs. Cover pot and let come to a boil. Once the soup is at a boil, turn heat down to simmer, leaving the lid on.

    Fatburning and Detoxing Cabbage Soup

    Fatburning and Detoxing Cabbage Soup

  4. Let soup simmer for at least 30 minutes, stirring occasionally. If you have the time let the soup simmer for an hour or two – the soup will just develop the flavors even more and therefore taste even more delicious.
Fatburning and Detoxing Cabbage Soup

Fatburning and Detoxing Cabbage Soup

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Easy One Pot Deconstructed Cabbage Rolls

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One Pot Deconstructed Cabbage Rolls

One Pot Deconstructed Cabbage Rolls

Born and raised in Sweden, I sort of grew up eating cabbage rolls. Never really appreciated the dish as a child, how typical, but now I do. I was so excited when a I saw a version of this recipe on Pinterest. What a brilliant idea – you still have all the wonderful flavors of cabbage rolls, without all the time and effort of the traditional way. Using this method, this is not an exact recipe – it’s a method, you will have Deconstructed Cabbage Rolls in about 30 minutes. Yay!!

By the way, I love method recipes! Once you learn the method you can play around with the ingredients and create a variety of dishes, switch out ingredients etc.

What you need (in approximation):

  • 1 pound of Ground Chicken (or other ground meat, such as beef or turkey)
  • 1 small head of Cabbage – roughly chopped
  • 1 jar of Marinara Sauce (I used Paul Newman… I think)
  • 1 jar of Water
  • 1 cup of Uncooked Rice (I used Jasmine, because I love it)
  • 1 chopped Portabello Mushroom (or other mushrooms, or skip if you’re not in to mushrooms)
  • 2-3 cloves of Garlic (minced or pressed)
  • A couple of handfuls of Shredded Cheese (or skip if you want dairy free)
  • Salt & Pepper to taste
Deconstructed Cabbage Rolls

Deconstructed Cabbage Rolls

What to do:

  1. In a large skillet (preferably one with a lid) over medium heat sauté mushrooms in some olive oil. When mushrooms are browned and cooked down add the ground chicken and season with some salt and pepper. Stir frequently to make sure chicken is cooked through. Add garlic and cook for about a minute.
  2.  Add chopped cabbage, uncooked rice, marinara sauce, water (simply fill up the empty marinara jar with water) and stir to combine all ingredients. Cover with lid. Let come up to a boil, then lower heat to a simmer (low heat).
  3. After about 20 minutes rice and cabbage should be tender – and rice will have absorbed excess liquid. If you are not using cheese – you’re work is done here:

    One Pot Deconstructed Cabbage Rolls  - No Cheese Added

    One Pot Deconstructed Cabbage Rolls – No Cheese Added

  4. Sprinkle cheese over the top and then cover with lid for another 5 minutes, for cheese to melt. Enjoy!
One Pot Deconstructed Cabbage Rolls

One Pot Deconstructed Cabbage Rolls

This is a really quick and easy and handy recipe to know. You can change this recipe more to your taste – use ground beef, or use chicken stock instead of tomato sauce. Lots of possibilities.

I hope you try this out, or some version of it : )

Annika

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Easy Homemade Tortillas – No Lard

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I have bought many tortillas over the years, most less than wonderful. There are these “homemade” tortillas at Trader Joe’s that look pretty authentic, and that is fine to buy those. But you know, with just a few ingredients (flour, oil, salt & water) you can make homemade tortillas within 30 minutes.

Easy Homemade Tortillas – No Lard

Easy Homemade Tortillas - No Lard

Easy Homemade Tortillas – No Lard

What you need (for about 10 small tortillas):

  • 2 Cups of Flour
  • 1 Teaspoon of Salt
  • 1/3 Cup Olive Oil (or any vegetable oil)
  • 3/4 Cup of Water

What to do:

  1. In medium bowl – mix flour and salt. Then add oil and water. Stir, mix, and knead until you have a smooth ball of dough
  2. Divide dough into about 10 sections – then shape into golf size balls. IMG_0612
  3. Put dough balls back in bowl and then cover with damp paper towel
  4. Place non-stick skillet or cast iron skillet over medium heat
  5. Roll out one ball at a time, using a rolling pin (or cup or glass), on a floured surface, as thin as you can into a roundish shape
  6. Cook tortilla a couple of minutes on each side, until blistery (when one is cooking start rolling out your next tortilla).IMG_0614
  7. Wrap tortillas in a clean kitchen towel to keep warm and soft (or in a tortilla warmer if you have one)
Easy Homemade Tortillas - No Lard

Easy Homemade Tortillas – No Lard

Enjoy!

This recipe was found on http://homemadeforelle.com

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Roasted Brussels Sprouts

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Holiday season is upon us again. What better time to master some vegetarian side dishes. If you start with fresh, preferably organic, ingredients you are not far away from a great tasting meal or side dish. Roasted Brussels Sprouts is one of those.

Roasted Brussels Sprouts

Roasted Brussels Sprouts

Roasted Brussels Sprouts

What you need:

  • A nice bunch of Brussels Sprouts (trimmed and cleaned)
  • 1 – 2 Tablespoons of Olive Oil
  • Salt & Pepper
  • 1 or 2 Cloves of chopped Garlic (optional)
Brussels Sprouts

Brussels Sprouts

What to do:

  1. Preheat oven to 425 F
  2. Cut Brussels Sprouts in half and place on baking sheet along with chopped Garlic
  3. Drizzle a couple of tablespoons of Olive Oil over Brussels Sprouts and Garlic. Mix with your hands to make sure everything is coated with the oil. Add some Salt & Pepper, to taste
  4. Turn Brussels Sprouts with cut side facing down on baking sheet (this will give the nice roasted look)
  5. Roast/bake for about 25 minutes, until Brussels Sprouts are tender and nicely browned on the bottoms
Roasted Brussels Sprouts

Roasted Brussels Sprouts

This is a very simple and uncomplicated recipe, but it will make your Brussels Sprouts very tasty. Of course you could add various ingredients to this dish (lots of people like to add bacon), but sometimes it’s nice to just have a minimalist side dish. For the holidays it’s also great to have a lighter and healthier dish, like this one.

Enjoy!

Annika

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Perfectly Roasted Asparagus

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I love roasted and grilled vegetables! And it’s so easy to make. If you know what to do, that is : ). No one likes soggy veggies, so the trick is to roast the veggies at the right temperature for the appropriate amount of time. Asparagus roast up very quick, the thinner variety. This is a perfect side dish for almost any dinner, including Thanksgiving or Christmas Dinner. A light vegetable side dish.

Perfectly Roasted Asparagus

Roasted Asparagus

Roasted Asparagus

What you need:

  • 1 Bunch of Fresh Asparagus
  • 1 Tablespoon of Olive Oil
  • Salt & Pepper
Asparagus

Asparagus

What to do:

  1. Preheat oven to 425 F
  2. Trim off about an inch of the ends of the Asparagus
  3. Place Asparagus on baking sheet and drizzle with some Olive Oil (about a tablespoon) to coat
  4. Arrange Asparagus in a single layer, then season with Salt and Pepper

    Asparagus

    Asparagus

  5. Roast/Bake at 425 F for 10 minutes
Roasted Asparagus

Roasted Asparagus

This makes perfectly crunchy and tender asparagus. How easy is that?

Enjoy!

Annika

 

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Quick & Easy Vegetarian Fried Rice

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Craving some Chinese food? No need to get in the car, or even pick up the phone for delivery. This Vegetarian Fried Rice recipe will be ready in under 30 minutes for sure. If you are comfortable around the kitchen, it might take you about 15 minutes. And the great thing about making this at home, is of course that you are in control what goes in to the food. This version is non-GMO, MSG- free, Gluten Free. And of course I’m using organic ingredients – so it’s pretty much pesticide free. Shall we call it Freedom Rice? Oh, and it’s very tasty : )

Quick & Easy Vegetarian Fried Rice

Quick & Easy Vegetarian Fried Rice

Quick & Easy Vegetarian Fried Rice

What you need for about 3 servings:

  • 3 servings Cooked Brown Rice (such as Trader’s Organic Frozen Cooked Rice)
  • 2 medium/smallish Zucchinis
  • 1 Yellow Onion
  • 1/2 – 1 cup Frozen Corn
  • Pinch of Pepper
  • A couple of tbsp. Organic Gluten Free Low Sodium Soy Sauce  (You do NOT need salt – soy sauce is your salt here)
  • Garlic Powder (or real garlic would be great too of course, maybe a clove or two)
  • 2-3 whisked and scrambled Eggs (cut up with spatula to smaller pieces)
  • 1-2 tbsp. Vegetable Oil (Canola or Olive Oil)

 

Vegetarian Fried Rice

Vegetarian Fried Rice

What to do:

  1. Whisk and scramble eggs – breaking up with spatula in to small pieces. Set aside.
  2. Peel and finely chop onion. Clean and finely chop/cut zucchinis
  3. Heat the oil in a skillet over medium heat. Add onion and zucchini after about a minute.
  4. After a few minutes add corn (or whatever vegetable you would like to use). Stir
  5. Season with a pinch of pepper and garlic powder
  6. Add rice – mix well with other ingredients.
  7. Add a couple of tablespoons of soy sauce. Mix until all ingredients are covered. Turn down heat to low. Taste – add more soy sauce or spices if needed.
  8. Add scrambled eggs. Mix well to combine. Done – ready to eat!

 

Quick & Easy Vegetarian Fried Rice

Quick & Easy Vegetarian Fried Rice

So there you have it – in about 15-20 minutes you have your Take Home or Take Out Chinese food. So easy. And fast. And very versatile – you can use whatever veggies you like or have at home.

For a Vegan version – simply omit the egg!

Please let me know your favorite versions of this dish. If you like what you see – please share with your friends on your social networks : ))

Bon Appetite!

Annika

 

 

 

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Grilled Onions and Mushroom Cheese Burgers

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Shall we call this Meaty Tuesday? Whatever we call it – it’s time to indulge our Hamburger Cravings! I hardly ever eat red meat (as you may have noticed), but sometimes I just HAVE to have a burger. For these amazing Grilled Onions and Mushroom Cheese Burgers, I am using organic ground beef (1 package for 8 small burgers) – and Naan bread in lieu of a boring dry bun. For once, I had some potatoes at home – so I made some fries too. My, not so impartial, husband claimed it was the best burger he has ever had : ) . I thought it was pretty darn good too.

Grilled Onions and Mushroom Cheese Burgers With Homemade Fries

Grilled Onions and Mushroom Cheese Burger With Homemade Fries

Grilled Onions and Mushroom Cheese Burger With Homemade Fries

What you need (for 8 small or 4 larger burgers):

  • About a pound (1 pckg) Organic Ground Beef
  • 1 pckg or about 2 cups Mushrooms ( I used Crimini)
  • 1 Yellow Onion
  • 4-6 medium sized Potatoes (such as Russet)
  • Toppings and Condiments (Lettuce, Tomato, Mayo, Ketchup etc.)
  • Canola or Olive Oil
  • 2 tbsp. Butter
  • Salt & Pepper to season
  • Naan Bread (or traditional Hamburger Buns or Sourdough Bread)
  • 4ish slices of Cheese, I used a creamy Havarti (I used about half a slice on each)
Grilled Onion & Mushroom Cheese Burger

Grilled Onion & Mushroom Cheese Burger

What to do:

  1. Preheat oven to 450 F
  2. Scrub potatoes and cut lengthwise in to 1/4 inch sticks. Add to lined or greased baking sheet. Toss with about 1 tbsp. of vegetable oil. Season with salt.Fries Bake at 450 F for about 30-40 minutes (until golden and crispy)Fries
  3. Peel and slice onion into half moons. Wash and slice mushrooms. Grill/Sauté onions and mushroom over medium heat, in a couple of tbsp. butter and olive oil, for 10-20 minutes. Turn down heat if it starts to burn.Onions & MushroomsGrilled Onions
  4. Divide ground beef into 4 or 8 patties. Season well with salt & pepper. Burgers
  5. Cook burgers over medium high heat for about 3-4 minutes per side. When almost cooked through, add the cheese. Then add lid (or some tinfoil) for a minute – for the cheese to melt.Cheese Burgers
  6. Toast your Naan bread (or whatever bread you are using).
  7. Add desired condiments and build your burgers.
Grilled Onions & Mushroom Cheese Burgers With Homemade Fries

Grilled Onions & Mushroom Cheese Burgers With Homemade Fries

This took more than my usual 30 minutes, but it was still pretty fast. And it came out great. Yes – it’s red meat, but it’s ORGANIC and we control the salt added. And there are no funky preservatives here – just fresh quality ingredients. If you start with quality ingredients – it’s not hard to get a tasty meal. Certainly these Grilled Onions & Mushroom Cheese Burgers are superior to anything you could buy at a fast food restaurant.

Please let me know if you liked it and let me know your versions! Remember to share this recipe with your friends and on your social networks : )

Bon Appetite!

Annika

 

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Quick & Easy Vegan Chili

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When it comes to chili – we tend to think of ground beef or other beef chili. Or perhaps white chili, made with chicken. But chili doesn’t have to include meat at all. Isn’t it the flavor and comfort of the meal we are after? The spicy and smoky heat of chili powder, cumin, garlic, paprika, combined with beans and tomato sauce. In this Vegan Chili, you get all the wonderful flavors, just without the meat! Yay for beans and all the protein! And did I mention, it is super quick and easy to create this dish?! Of course, if you have the time, the chili will taste even better the longer you let it simmer.

Quick & Easy Vegan Chili

Quick & Easy Vegan Chili

Quick & Easy Vegan Chili

What you need (for about 4 servings):

  • 2 cans (15 oz) of Beans (I used Kidney Beans & Black Beans)
  • 1 can (15 oz) of Diced Tomatoes
  • 1/2 Yellow Onion (or a whole if you wish, just so happened half of mine was no good)
  • 2 cloves of Garlic
  • 1/4 cup of Maple Syrup (I love the sweet and heat combo, but if you don’t – simply don’t use)
  • Chili spices – I used Chipotle Chili powder, Cumin, Paprika (about 1/4 tsp each)
  • Salt & Pepper
  • Olive Oil/Vegetable Oil
  • Desired Toppings. A great Vegan choice would be some sliced Avocado. I went the vegetarian route and served with Sour Cream and Shredded Cheese
Vegan Chili

Vegan Chili

What to do:

  1. In medium sized pot or pan – heat olive oil over medium heat
  2. Peel and finely chop onion. Add to pot – stir. Let cook for about 5 minutes until soft and translucent
  3. Open cans of beans (drain off most liquid) and can of tomato
  4. Peel and finely chop garlic – add to onion. Stir for a minute
  5. Add tomatoes and beans to pot
  6. Season with salt & pepper. Start with little ( you can always add more)
  7. Add chili seasonings. I used 1/4 teaspoon of chipotle chili powder, 1/4 teaspoon cumin, 1/4 paprika. This was plenty spicy for me, in fact I added some water at this point. But maybe I’m just a whimp
  8. If you like the sweet and spicy combo – add the syrup. I used 1/4 cup, but you could do less of course.
  9. Stir and let simmer for as long as you have the patience. If you think it’s too thick – add some water
  10. Serve with desired toppings and maybe some cornbread or crusty French or Italian bread. Yum!
Vegan Chili

Vegan Chili

Super, super easy – and quick Vegan Chili. And delicious. And healthy. And you can add that to your Vegan Repertoire – to impress your Vegan self, your Vegan friends, or your Vegan boss.

Enjoy! Please let me know your thoughts and suggestions : )

Bon Appetite!

Annika

 

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Crustless Spinach and Mushroom Quiche

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Yay for Meatless Monday! I would love to go all Vegetarian, but I don’t think my family is in favor. But, Mondays I can legitimately push my Veggie agenda : ). Not that we are big meat eaters in this family, but anyways…So, today/tonight I thought Quiche sounded good. A Crustless Spinach and Mushroom Quiche, because who really needs the fatty crust? Not I.   The added benefit is – that it makes the quiche gluten free. Or you can look at it this way – now you can serve the quiche with a salad and some nice crusty French or Italian bread, with less carb-guilt.

Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

What you need:

  • 1 Portobello Mushroom (or 1 package of Cremini or Button Mushrooms)
  • 1 Yellow Onion
  • 2-3 cups Fresh Spinach
  • 2 cloves of Garlic
  • 4 Eggs
  • 1 cup Milk
  • 2 tbsp. Flour
  • 1/2 – 1 cup Shredded Cheese
  • Salt & Pepper
  • 1 tbsp. Olive Oil
  • 1 tbsp. Butter

What to do:

  1. Preheat oven to 375 F
  2. Grease your baking dish (round or rectangular does not matter)
  3. Heat olive oil and butter in pan over medium heat, on stove top
  4. Peel and slice onion in half moons
  5. Add onion to pan and give it a stir
  6. Wash and chop mushrooms. Add to onion.
  7. Sautee onion and mushrooms for about 5 minutes – until tender
  8. Peel and chop or press garlic. Add to onions and mushrooms. Stir to combine for a minute
  9. Add flour and stir. Cook for about one minute (to get rid of flour taste)
  10. Add milk and stir. Let come to a boil for about a minute or two – to thicken. Season with salt & pepper.
  11. Tear spinach somewhat before adding to pan. Stir for about a minute – until spinach is wilted. Take pan off heat.
  12. In a separate bowl – whisk the eggs. Add cheese to the eggs. Stir to combine.
  13. Transfer onion, spinach and mushroom mixture to greased baking dish. Then slowly add egg mixture. Stir – just to combine.
  14. Bake for about 30 minutes at 375 F.
  15. Let cool a few minutes before serving.

 

Crustless Spinach and Mushroom Quiche

Crustless Spinach and Mushroom Quiche

Serve with a salad and enjoy : )

Happy Meatless Monday!

Annika

 

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Creamy Shrimp and Brussels Sprouts With Lemon

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This is not what we call a low cal recipe, but sometimes there’s really no substitute for cream. But if you are on a strict diet or you don’t tolerate dairy very well – you can always omit the cream (or switch it out to your favorite dairy substitute). This Creamy Shrimp and Brussels Sprouts With Lemon could be served with any pasta (of course), any grain, or rice. I served it with quinoa. My point is – the dish is creamy and delicious, so serve it with anything you like : )

Creamy Shrimp and Brussels Sprouts with Lemon

Creamy Shrimp and Brussels Sprouts with Lemon

Creamy Shrimp and Brussels Sprouts with Lemon

What you need (for 4-6 servings):

  • About 2 cups (4 handfuls) of frozen Shrimp (tail off)
  • 2 cups of Brussels Sprouts
  • 1 yellow Onion
  • 2 cloves of Garlic
  • 1-2 tbsp. of Lemon Zest (add some juice if you like..)
  • 1/2 cup of Cream (or Half & Half)
  • 1/2 cup of good quality Parmesan (if you have it – I wish I did!!)
  • Salt & Pepper
  • Olive Oil

Ingredients

What to do:

  1. Wash and trim the edges off the Brussels sprouts – cut the big ones in half
  2. Peal and finely chop onion
  3. Heat about one tbsp. of oil over medium heat in a pan
  4. Add onions and Brussels sprouts to the pan and sauté for at least 5 minutes (until onion is softened and sprouts are starting to get tender)
  5. In the mean time run some cold water over frozen shrimp – to defrost and clean (making sure there is no peel and making sure the shrimp is properly deveined). Set shrimp to the side.
  6. Peel and finely chop the garlic – add to the pan. Stir and cook for about a minute.
  7. Add the grated lemon zest the onion and Brussels sprouts. Stir.
  8. Season with salt & pepper.
  9. Add the cream – stir and cook for a couple of minutes. Add more salt & pepper if necessary.Adding cream
  10. Add cheese (if using)
  11. Lower temperature to the lowest setting. Add shrimp. Make sure you don’t “cook” the cooked shrimp – or it will be dry and hard (not delicious at all). You just want to very gently heat/warm the shrimp through.
  12. Serve with your grain, rice, or pasta of choice!!
Creamy Shrimp and Brussels Sprouts with Lemon

Creamy Shrimp and Brussels Sprouts with Lemon

That was easy, right??! And look at the pretty colors. Food has to look pretty too : )

Let me know your thoughts and ideas about this dish. And as always – please let me know your versions : )

Bon Appetite!

Annika

 

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