All posts tagged: garlic

Quinotto

What? Spelling mistake? Quinoa what? Well, it is kind of like a risotto but with quinoa. For those of you new to quinoa it is a grain native of Central and South America, Low GI and containing a large portion of protein. Next to that I would of course not be featuring it here if it weren´t yummy as well as healthy :-). This is a really quick and easy recipe. Lunch, dinner, side dish for the BBQ or for the buffet, for the lunch box, for the picknick – very versatile as you can see. You can use any quinoa – white, red, black or a mix of them all. This recipe is for 4 people. Ingredients: 3 tbspns olive oil 1 small red onion 1 garlic clove 150 gr chickpeas 2,5 dl cooked quinoa 1 dl parmesan –  if you are lactose intolerant, use goat cheese Unless you already have, start with boling the quinoa according to the information on the  package so that you have your boiled quinoa mentioned in the list above …

Pumpkin Soup with ginger and leek

Yes it is January, and yes, Halloween is very far away. But, we still have pumpking lying around in the veggiebowl and it´s still good. So if you are in the same situation as us, don´t let it sit around much longer – try this easy, yummy, slightly spicy and of course very healthy soup! The reciepe is for 2 people. Ingredients 1 small pumpkin 2 cloves of fresh garlic, finely chopped a piece of fresh ginger, about thumbsize soy or oat milk or cream vegetable bouillon salt ´n pepper honey 1 thin leek, sliced in tiny little rings Here we go; Clean the pumpkin, slice it in half and remove the seeds. Cut the pumpkin in slices, peeling it as well if you´d like (it´s not necessary if you have given it a good scrub). Then you take the slices and cut these into small pieces. Peel and grate the ginger. Put the pumpkin, the ginger, the finely chopped garlic, bouillon and a pinch of salt in the pan. Add the soy or oat …

Green beans marinated in tahini

This recipe is surprisingly yummy I must say. When I first came across it I thought ;” how can something so easy to cook really be good? “ Well, less than 10 minutes later I had to laugh out loud at myself as it was yummylicious! Hubby and I had this side dish with grilled tuna the first time, and today I had it with marinated spicy tofu from the supermarket. You can have it with any of your favorite protein , and it is a great dish for on buffets as well as it is just as yummy cold as slightly warm. Aside from being totally delish, green beans are filled with fibre, folate, Vitamin K as well as carotenoids – giving us endurance, loads of anti oxidants and a well working intestinal flora, and who doesn´t want to feel great, have luminous skin and enough number 2´s daily!?! Tahini, next to the olive oil in this recipe, supplies us with heart healthy fats and is filling as well. Add the garlic to that …

Spicy Pumpkin soup

OK, Halloween is long gone and I don´t know about you but I still have loads of pumpkins sitting around the house to be savoured. Here is one of my favourite pumpkin soup recipes: 4 portions Cooking and preparation time: 30 minutes Ingredients; 1 pumpkin, cut in pieces 1 chili pepper or 1 tbspn of sambal oelek 3 tbspn olive oil, rapeseed oil, coconut oil or any other favourite cooking oil of your own choice 2 garlic cloves, finely sliced 2 onions, cut in pieces 2 tspns curry powder 8 dl bouillion – I prefer vegetable bouillon, other people chicken 1 cup of creme fraiche, or if you are lactose intolerant use goat quark, soy cream or oat cream If you haven´t already, you start with cleaning and peeling the pumpkin. I find it easiest to do that with a potatoe peeler, but I am open to any other tips out there which anybody would like to share as I am anything but a “kitchen queen” :-). Get rid of the seeds and the thready …

Tzatziki

This tzatziki with fresh mint and lemon is just heavenly! I got the original recipe from a friend who served it at a bbq last summer. Yesterday – in the middle of winter – I enjoyed it next to the tomatoe and olive salsa and the yummy,fun and healthy main course Stephanie had prepared as a test for our next cooking workshop. And it was heaven! Which means, it is time to share it with all of you! 4 portions Ingredients: half a cucumber salt 3 dl greek yoghurt – if you are lactose intolerant,you can use goat yoghurt or quark 1 garlic clove, crushed 2 tbspns fresh mint, chopped 1 tspn lemon zest 1 tbspn olive oil freshly ground pepper Start with grating the cucumber roughly. Put the grated cucumber in a sif and sprinkle some salt over it. Allow it to sit for about 20 minutes. Once the 20 or so minutes have passed, squeeze all the liquid you can out of the cucumber. Stir the cucumber together with the yoghurt, garlic, mint, …

Tomatoe and olive salsa

It seems to be the week or months of little nice side dishes all of a sudden , eh 🙂 !? Yesterday I tried this one next to one of the courses Stephanie and I were testing for our next cooking workshop and next to being fast and easy to make, it was extremely tasty and of course veeeeeeeeeeeeery healthy. 4 portions Ingredients: 12 cherry tomatoes or 3 large tomatoes half a cucumber 2 spring onions 1 crushed garlic clove 1 dl chopped, fresh basil 1 dl chooped black olives 2 tbsnpns freshly squeezed lemon juice salt & pepper The original recipe said to slice the tomatoes in small cubes and remove the pits but I left the pits in, which gave it more of a “salsa-feel”. Plus I also feel it tastes more like tomatoes as well with the pits in. Anyway, do slice your tomatoes in little cubes :-)… Do the same with the cucumber (also here it said to scrape out the seeds of the cucumber but I left them in). Chop …

It does not get any easier than this !

As fall is here in all it´s beautiful, stormy full force of cascading leaves and rainy gusts of wind beets are back in season. Aside from their yumminess, beets are a great source of fibre, folate, vitamin C, magnesium , potassium and manganese. It does not get a lot easier to cook your beets than this little version of a side dish to enjoy next to your favorite source of protein this fall; Just place beets and red onions together in an oven dish, leave the peel on, cover with some whole thyme branches and garlic, drizzle some olive oil over the lot and snuggle up with a hot drink and your favorite read or person next to the open fire place while letting the dish bake in the oven for about an hour and a half on 180 degrees. Enjoy!

Lentil hummus

I just love hummus. I can make it and eat it daily. It is yummy, fast, healthy and easy to make and it is a great way to make sure you get all the antioxidants and fibre you need in a day when you use it as a dip with some raw vegetables – think zucchini, different colour paprikas, cucumber, carrots, broccoli, cauliflower, baby corn… and more. Plus you get plenty of heart and skin healthy unsaturated fats with the nuts, seeds and / or oils you add when mixing the hummus. These also help the uptake of the fat soluble vitamins in your veg. Here´s a quick and easy way to make a lentil hummus: Ingredients: 3 dl boiled red lentils 2 tbspn  tahini (sesame paste) 2 dl cashew nuts 2 tbspn lemon juice 2 tbspn olive oil 3 tbspn water Pinch of salt If you’d like,  a clove of garlic (pressed) Run it all through your blender or use a mixer. The hummus stays fresh in your fridge for a full week. Enjoy!

Chicken or Tofu stew

There have been loads of snacks and smoothies posted lately so I thought that now with fall coming up and all of us getting ready for the colder seasons here in the northern hemisphere it might be time for a hearty stew. The original recipe is with chicken, but you can easily substitute it for tofu should you be vegetarian or vegan – I cook it with tofu most of the time and love it! Ingredients (serves 4); 4 chicken filets or 400 grams of tofu 4 dl crushed tomatoes 0,5 dl cooked or canned chick peas 0,5 dl cooked or canned white beans 0,5 dl cooked or canned black beans 0,5 dl cooked or canned kidney beans 1 dl of sliced champions 1 chopped onion, yellow 2 tbspn tomatoe paste 4 tbspn chicken fond or veggie bouillon 1 crusched garlic clove 2 tbspn balsamic vinegar 2 tbspn maple or agave syrup 1 tspn thyme 1 tspn chili powder cooking oil – preferably coconut oil or a mix of avocado and olive oil salt n´pepper …

Beet Soup

Last week we got a bag of smaller beets from the ecological farmer´s store as part of the weekly 8 euro veggie pack we pick up every Thursday. There were also some carrots in that pack and the rest we always have at home, so as I arrived home last night in the pouring rain after having biked back from teaching Tuesday evening yoga class l was so happy to smell warm soup boiling in the kitchen. As usual when Wouter cooks , it was yummy! Here is the recipe: 6 “regular size” beets 2 carrots 1 red onion 2 garlic cloves 1 celery stalk some fresh ginger Around 1 liter of vegetable stock Just peel and chop it all up, bring the stock to the boil and add all the veggies. Let it simmer for about 35-40 minutes, until all the veggies have gone tender. Add it to the blender – and hold the lid down, I didn´t and we had a very red kitchen in 0,003 seconds – and blend till it´s soft. …