Thursday, August 1, 2013

Something Fishy And A Snack

Who knew that it could be this hard to take decent pictures? I have made lots and lots af great healthy foods lately, but the picture part is really the problem.
It is mostly at dinner time I make something new and interesting - lunch are often just leftovers or I double whatever I make for the husband to bring in his lunch box.
But at dinner time I am tired, hungry and the light is awful which all in all sums up to me (and the hubby) not at all being in the mood for waiting another 30 minutes until we get to have the, by then, cold dinner.
If anyone out there has any tips - please feel charitable and share!
Well enough complaining, more recipes!
Apparently we have had a bit of fish lately as you see from the pictures and it all turned out great!

Pea Purée, Potatoes, Parma Ham Wrapped Cod And Balsamic Reduction

This was really easy to make and it came out perfect.

Pea purée
Peas - fresh or frozen
Water/chicken broth
Salt and pepper to taste
Lemon juice

Heat it all up - do not boil it for a long time, you get gray peas and you lose some of the taste.
Put the peas in a blender and hold some of the water back. Blitz until you get a texture you like - ad more of the water if you think it is to clumpy.
Ad lemon, salt and pepper to taste.

The Balsamic Reduction is made by slowly cooking Balsamich Vinegar until it is reduced to a sirupy consistence.
Scrumpsius but most cheap balcamics are made with sugar, so only use to garnish.

Parma Ham Wrapped Cod
Parma Ham, enough to cover the cod
Salt and pepper
Olive oil

It is basically as easy as it looks.
Heat up the oven to 200C and while it is heating you add a little salt and pepper to the cod, wrap the Parma ham around it and drizzle a bit of olive oil on top.
Pop in the over for 15 minutes and squeeze some lemon juice over it.
Serve with small potatoes and a side of green salad for some more veggies.

Emptying the cabinets

This meal was basically made up from what I had in the fridge and the cabinets on one of those days where you just don't want to go to the store.
Not at all new or extraordinary but it tasted great and just wanted to make the point that you can make something healthy if you just make sure you have good things on stock.

Tuna salad
Canned tuna
0%fat greek yoghurt
Pickled cucumbers
Lemon juice
Salt and pepper

Mince the capers and pickled cucumbers and mix in with all the other ingredients.
Serve on a bed of lettuce.

I had some potatoes left over from the cod meal and some broccoli that I just heated through.
The rest of the leftover Parma ham was also fried nice and crispy on a pam with a bit of olive oil. Pat it with kitchen paper if you want the excess oil of before serving it.
I had a couple of tomatoes left, a bit of mozzarella and a lot of fresh hers and voila - a tomato salad god a bit more interesting.

Chicken, Sweet Potato Fries, Eggplant Purée And Orange Salad

The chicken was just a basic oven baked chicken - nothing fancy. Just oil, salt and pepper and in the oven at 200C for 1 - 1 1/2 hours depending on the size.

Oven-baked Sweet Potato Fries
Sweet potatoes - about 1 - 1 1/2 per person.
Olive oil
Salt, pepper and cayenne pepper/hot paprika if you like.

Sweet potatoes must be one of the single best thing that I have discovered in the states. I have had them back in Denmark, but the first time I tried a sweet potato fry I was in heaven. 
And the baked variety comes pretty close.

Peel, or don't - up to you, the sweet potatoes and cut the into thick fries. Add them to a plastic bag with olive oil and shake. Then transfer the potatoes into another bag with flour, salt, pepper and some cayenne pepper/hot paprika and shake well.
Bake in the oven in a single layer at 250C for 45 minutes.

Eggplant Purée
1/2 an eggplant
Olive oil 
Lemon juice
Salt an pepper

Cut the eggplant in two down the middle and coat one half in olive oil and bake in the oven until it is very soft and the skin peels off easily.
Add the eggplant flesh and the rest of the ingredients to a blender and blitz until smooth.
You can add a bit more olive oil and perhaps some tahini if you have some.
Is sprinkled some toasted sesame seeds on top when it was served.

Orange Salad
A couple of oranges
Red onion
Salt and pepper to taste
Olive oil
Lemon juice

Cut the peel of the oranges and slice it into bite size pieces. Slice the red onion finely, ditto the parsley.
Add the last ingredients to taste and you got yourself a salad.

Peanut Butter Balls & Prune Balls
I think it explains itself, but the peanut butter balls are on the left and the prune balls are on the right ;)

When we are on the go or just want something sweet to snack on these are great to carry with you.
They are high in energy and fat, so I normally eat two with a glass of milk.
First time I made them we liked the peanut butter ones best but this time we liked the prunes ones best.
I think I put too little honey in them this time.
I didn't meassure the amounts so I am giving you ball park numbers.

Peanut Butter Balls
A small jar of peanut butter
Oats - about 100 grams
Honey - to taste
Dark chocolate 70% or above
Butter - optional
Graham cracker crumbles for decoration - optional

Blitz peanut butter and oats together until smooth. Add a pinch of salt and honey until slightly sweet.
Mealt the chocolate. A bit of butter can make the chocolate easier to work with.
Form small balls - about the size that you would be able to eat in two bites.
Dip the balls in the chocolate and sprinkle with the graham cracker crumbles if you feel like it.

Prune Balls
Prunes - about 500 grams
Almons - about 250 gram
A peeled orange, if the consistency is to lumpy
Dark chocolate 70% or above
Butter - optional
Unsweetened coconut shavings

Blits the almonds and prunes and add either the whole orange or just the juice if you need to adjust the consistency and a bit of salt.
Then the process is the same as the peanut butter balls. Roll to balls, dip on chocolate and dip in coconut shavings.

They are addictive! I think I might need to make some more soon.

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