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15 Bolle med salat
FermentationRecipesSteakStews

Salad with Quinoa, Beans and Pesto

by Tage
written by Tage

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Bolle med salat
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Salad with Quinoa, Beans and Pesto

Rating: 5.0/5
( 1 votes )
Servings: 2 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 1-2 dl butter beans
  • 1 dl black-eyed peas
  • 100 g quinoa, pearl barley or bulgur wheat
  • vegetable stock
  • 4 tbsp homemade pesto
  • 1 large carrot, grated
  • 100 g feta cheese
  • 4 stalks spring onion
  • 0.5 bag organic mixed salad
  • 10 cherry tomatoes
  • salt and pepper

Instructions

If using dried beans, they need to be soaked the day before, and butter beans take up to an hour to cook until tender, so remember to factor this in. If using canned beans, start by rinsing them and adding to your salad bowl.

Rinse the quinoa in warm water and add to a saucepan. Use twice as much water as quinoa. Add vegetable stock and bring to a boil, then simmer for about 12 minutes.

Make the pesto in the meantime. Grate the carrot and feta cheese, slice the spring onion into thin rings. Halve the cherry tomatoes.

When the quinoa is done, drain and spread out on a plate so it cools down faster.

Once the quinoa has cooled, mix everything together in a large salad bowl with a little salt and pepper. Enjoy!

Notes

Tip: If using dried butter beans, remember to soak them the day before as they take up to an hour to cook.

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20 Chili con carne
RecipesSeafoodSoupsSteak

Mexican Stew

by Tage
written by Tage

Some of you might remember the taco post I shared at the end of last year? It became very popular after being mentioned in several major and smaller newspapers, including Dagsavisen. Today’s Mexican dish takes a bit longer than traditional tacos – but doesn’t require as much work. Mexican stew is incredibly delicious and filling. Perfect when you have guests or need to feed a crowd. If you season it yourself it’s also healthier, but you can use a taco seasoning packet if you prefer. You can also skip the ground beef and use vegetable stock to make this a lovely vegetarian stew. Just add an extra can of beans!

Start by chopping all the ingredients that need to be chopped. Heat oil (with neutral flavor) in a large pot. Add all the vegetables and sauté until everything begins to soften. Add oregano, cumin, paprika powder and a few grinds of fresh pepper. Add the ground beef and turn up the heat. Cook the ground beef together with the vegetables. Then add tomatoes, beans and stock. Now simply let the stew simmer for about 1 hour on medium heat, until the liquid has reduced quite a bit. When you see the liquid beginning to reduce, start cooking rice so it’s ready when the stew is done (it doesn’t matter if it finishes before the stew, if it does just set it aside with a lid on).

Serve with rice and salad. Top with fresh cilantro, extra chopped chili, sour cream and a squeeze of lime over everything.

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Chili con carne
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Mexican Stew

Rating: 5.0/5
( 1 votes )
Servings: 4-6 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 400 g ground beef
  • 1 pcs finely chopped onion
  • 1 pcs finely chopped carrot
  • 1 pcs finely chopped celery stalk
  • 1 thumb-size piece finely chopped ginger
  • 1 pcs finely chopped chili
  • 2 cloves pressed garlic
  • 1 can diced tomatoes
  • 1 can brown beans
  • 1 can corn
  • 0.5 l beef stock
  • Pepper
  • 1 tbsp cumin
  • 2 tsp paprika powder
  • 1 tsp dried oregano
  • --- For serving ---
  • Chopped fresh green chili
  • Sour cream
  • Fresh cilantro
  • Lime
  • Rice
  • Fresh salad

Instructions

Start by chopping all the ingredients that need to be chopped. Heat oil (with neutral flavor) in a large pot. Add all the vegetables and sauté until everything begins to soften.

Add oregano, cumin, paprika powder and a few grinds of fresh pepper. Add the ground beef and turn up the heat. Cook the ground beef together with the vegetables.

Then add tomatoes, beans and stock. Now simply let the stew simmer for about 1 hour on medium heat, until the liquid has reduced quite a bit.

When you see the liquid beginning to reduce, start cooking rice so it's ready when the stew is done (it doesn't matter if it finishes before the stew, if it does just set it aside with a lid on).

Serve with rice and salad. Top with fresh cilantro, extra chopped chili, sour cream and a squeeze of lime over everything.

Notes

Tip: Skip the ground beef and use vegetable stock with an extra can of beans for a vegetarian version.

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20 Vegetar enchiladas i ildfast form med smeltet ost
FermentationLunchRecipesSteak

Vegetarian Enchilada

by Tage
written by Tage

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Vegetar enchiladas i ildfast form med smeltet ost
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Vegetarian Enchilada

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 6 tortilla wraps
  • 1 can black beans
  • 3-4 dl vegetable stock
  • 1 chili
  • 3-4 cloves finely chopped garlic
  • 4 tbsp fresh chopped oregano
  • 1 finely chopped onion
  • 2 tbsp homemade taco seasoning
  • 1 carrot
  • 3-4 stalks spring onion
  • 1 can corn
  • Juice of half a lime
  • Grated cheese

Instructions

Heat a pot and start by chopping the chili and adding it to the pot. Let it sauté for a minute or two. Add the finely chopped onion and sauté for a couple of minutes. Then add the finely chopped garlic, oregano, and taco seasoning. Cook for a minute, then add the vegetable stock.

Use a food processor to blend the mixture until smooth, then return to the pot and let it simmer for 10-15 minutes. Add the finely chopped carrot, corn, black beans (rinsed in water), spring onion, and finish with the lime juice.

Use an oven-safe dish and assemble the enchiladas one by one with about 1-2 ladles of the mixture per enchilada. Pour the remaining mixture over the top and finish with grated cheese.

Place in the oven at about 200 degrees Celsius for 10-15 minutes, or until the cheese turns golden.

Serve with homemade guacamole and sour cream (or cottage cheese)!

Notes

The meat flavor often disappears in Mexican dishes anyway, so you won't miss the protein here.

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10 Gryte med chorizo, bonner og spinat
RecipesSeafoodSteak

Quick Chorizo, Bean and Spinach Stew

by Tage
written by Tage

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Gryte med chorizo, bonner og spinat
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Quick Chorizo, Bean and Spinach Stew

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 1 can mixed white beans
  • 1/2 pcs chorizo or other sausage
  • 1 pcs onion
  • 2 cloves garlic
  • 1 tsp chili (to taste)
  • 200 g spinach
  • pepper and salt
  • 5 dl chicken stock
  • 2 tbsp olive oil
  • 1 tbsp thickener (flour, cornstarch or xanthan gum)
  • 1 pcs lemon or lime (for serving)

Instructions

Finely chop the onion, heat olive oil and sauté until translucent. Add crushed garlic, then chili to taste.

Sauté the chorizo, which you've chopped into pieces, together with the onion and garlic until the fat in the sausage begins to melt. You can add a bit of extra smoked paprika if you like the flavor.

Add the chicken stock (5 dl) and bring to a boil. Add a thickener (such as flour, cornstarch or xanthan gum) and let it thicken slightly.

Add the spinach. Spinach reduces significantly in volume, so don't skimp on the amount.

Serve in a bowl with a squeeze of lemon or lime just before serving.

Notes

Spinach reduces significantly in volume, so don't skimp on the amount. A squeeze of lemon or lime just before serving adds a nice freshness to the dish.

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