All posts tagged: tomato

Quick, yummy and easy lunch or dinner omelette

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Here is a really fast, easy, yummy and healthy omelette – one of my fav fast lunches even though I guess it is orignially more of a dinner dish. Being Swedish I love having cooked lunches and just can´t handle or enjoy the fast and cold lunches that are always eaten here in The Netherlands (sandwich country when it comes to lunch 🙂 ). This omelette does not take a lot longer that what it takes to create one of the sandwiches the Dutch loves and it is so much more nutritious and filling. I hope you enjoy it , whether for breakfast, lunch or dinner or all of the above :-)! The recipe is for 2 portions. Ingredients; – 4 eggs – 2 egg whites – 1 yellow onion – ½ zucchini / courgette – 1 red capsicum – 150 g champions – 1 teaspoon oil – 2 tomatoes – 40 g cheese 10 % fat, if you are lactose intolerant you can use goat cheese – 2 dl boiled or canned kidney beans …

Tomatoe and olive salsa

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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 …

Grilled and marinated veggies

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Here´s another one of my favorite side dishes. While great for on the BBQ, you can also use your indoor grill if you have one or the oven grill. This recipe does have a few extra steps, which makes it easier to use the BBQ or the indoor grill but with patience of course the oven grill is fine too! For the vegans and vegetarians among us, just leave the sardines out. You can make plenty of this dish and keep it in the fridge to serve with any type of protein you are cooking for lunch, dinner or bring it on that picnic, boat ride, cross country skiing outing, ballon ride, day on the beach, hike up to the top of the mountain, you name it…. This recipe is for 4 portions. Ingredients: 1 aubergine 1 squash 1 red capsicum 1 yellow capsicum 2 red onions 1 dl calamata olives 2 tbsnps capers 1 tin of sardines Ingredients for the dressing: 2 tbspns fresh basil, chopped 1 tbspn fresh thyme, chopped 0,5 dl balsamic …

Blueberry & Tomatoe Salsa

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This might sound like a really crazy title, and so be it… It was one of the first “healthy” recipe´s I ever tried to make, so once you´ve seen how extremely easy this is you all understand how much I had never been in to cooking before I got on this journey 🙂 . That day it was one of the side dishes of the first BBQ we hosted on our roof terrace here in Haarlem. Well, that was almost 6 years ago and I still love making this one as part of more yummy salsas, salads and other small side dishes next to either a BBQ or just next to ovenbaked fish or even grilled tofu. Last year we even had this yummy salsa as part of the Christmas buffet! Ingredients are: 1,5 dl of blueberries 4 tomatoes 2 tbspns rougly chopped basil 2 tbspns olive oil All you do is rinse the bluberries and the tomatoes under the tap. Then you cut the tomatoes in halves and remove the “pits” (am not sure if …

Chicken or Tofu stew

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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 …

Ratatouille with beans and eggs

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I haven´t posted a main course in a while, so I thought it was about time :-)! This is an easy, yummy, extremely healthy, nutritious and well balanced main course. It can also be a good idea to make some extra and use the left overs for lunch the next day. For the vegetarians or vegans among us, you can either add more beans or substitute the eggs with tofu or tahoe. 2 portions, Cooking time 45 minutes 0,5 courgette / zucchini 0,5 red capsicum 0,5 green capsicum 0,5 onion 0,5 aubergine 0,5 dl olive oil 2 garlic cloves 0,25 tspn cumin 0,5 bay leaves 0,5 tspn thyme Salt and pepper 0,75 dl white wine 2 dl crushed tomatoes 1,5 dl kidney beans, cooked or canned 0,5 red chili pepper 0,5 tbsn balsamic vinegar 4 eggs 1. Use a wide casserole or a deep frying pan. Slice the zucchini, capsicum and aubergine into pieces. Chop the onion. Put aubergine and onion in the pan with a pinch of salt. Fry for about 5 minutes in …

Salmonburger

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Sounds like it´s “burger-week” here eh :-)! Here´s another healthy, yummy and quick dinner – also a great treat for the upcoming BBQ season . And if you read this in cold, freezing winter you can of course either oven bake, oven grill or maybe you are lucky enough to have an indoor grill next to your cooking plate. Ingredients, for 2 people; 2 x salmon filets 1 aubergine 4 sliced tomatoes 40 grams pine nuts, roasted Sea salt & freshly ground black pepper For the dressing/ sauce, you will need; 1 dl greek yoghurt, or goat yoghurt 0,5 tbspn real mayonnaise 1 tspn tamari (gluten free soy sauce and a bit sweeter than regular) a handful of fresh dill 0,5 tspn salt some frehsly ground pepper 1 tspn agave or maple syrup First, stir together all the ingredients for the sauce/dressing and put it in the fridge to stay cool. Grill, BBQ or ovenbake the salmon with a bit of olive oil, salt & pepper. Get 4 pieces of “burger bread with” sliced from the aubergine and …

Yellow paprika chicken (or fish, or tofu) burger

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Yet another recipe picked up on the go from one of the Swedish magazines I always pick up when I visit my home country. If you don´t eat meat , you can substitute the chicken for grilled salmon or marinated tofu. Did I mention that it takes less than 15 minutes to cook? For 2 people you need the following ingredients: 2 x chicken filets (or tofu , or salmon, or other fish filets) 2 paprikas (don´t have to be yellow… 🙂 ) A few handfuls of fresh baby spinach leaves One large tomato, sliced Jalapeno´s – you decide how many Lemon balm For the tahini dressing / sauce; 75 gr tahini 1,5 cloves of crushed garlic zest and juice from 1 lemon 0,5 dl water seasalt & freshly grinded black pepper Mix all the ingredients for the sauce together in your foodprocessor or mixer – if you don´t have one, you can also use a fork and mash it all together. Put it in the fridge to stay cool while you cook the rest. Spice your chicken, …

Zucchini, Tomatoes in the oven

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I found this recipe on the website of Vegetarian Times. It is a yummy, healthy, quick and easy recipe for either a completely vegetarian entrée or as a side dish to whatever protein you choose to eat. Now that BBQ season is coming up here in the Northern Hemisphere it is also a great dish to complement your BBQ. What my husband did- as we still had zuccini’s, tomatoes and olives left over to cook it a second time around yesterday- was to put salmon filets at the bottom of the oven dish and then the other ingredients on top, minus the parmesan cheese and it was y-u-m-m-y! ” Serves 4 For a light entrée on a summer night, this dish is just the ticket. Salting and draining the zucchini and tomatoes before baking prevents them from releasing excess moisture as they bake, so the gratin stays firm, not soggy. 1 ½ lb. tomatoes, cut into ¼-inch-thick slices 2 medium zucchini (1 lb.), cut into ⅛-inch-thick diagonal slices 1 Tbs. plus 1 tsp. olive oil, …