Allright, time for some new recipes! This is one I tried the other day because I was really hungry, didn’t feel like going to a big supermarket (because it’s a long walk and there was a small one just around the corner) and was craving for some mango! So I went to the small supermarket and bought everything, started cooking and the rice salad turned out to be really, really, REALLY good!!! Try this one!
- 2 chicken breasts, cut into small chunks
- 1 avocado, peeled and cut into 1 cm cubes
- 1 mango, peeled and cut into 1 cm cubes
- 1 large carrot, peeled and finely sliced
- 1 packet (6 or 7) of baby corn, finely sliced
- 1 clove of garlic, peeled, finely chopped
- 1 chili, deseeded and finely sliced
- 150 gr basmati rice
- 1/2 lemon
- 1 small bunch of coriander, finely chopped
- 1 teaspoon of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- sunflower or peanut oil
- Boil the rice, then drain it and rinse it with cold water
- In a large, high edged pan or pot; heat up some oil and fry the chicken
- When the chicken is almost cooked, add the carrot, baby corn, chili and garlic. Fry this for another 5 minutes stirring occasionally, so the vegetables can soften a little bit.
- Add the rice and let it warm up a little bit, not too much!
- Take the pan off the heat, then add the mango, avocado, sugar, coriander,sesame oil and soy sauce. Squeeze in the juice of the lemon
- Mix everything and serve!
Alright, this recipe, if you can even call it that, is so easy to make. It works great by itself, for pizza’s and pasta and stuff, but also is a great base if you want to pimp up your sauce a little. You can add whatever spices, vegetables and/or meat you like, that way this recipe can serve as a base for many, many, many variations.Experiment with it a bit and find out what you like!
- 1 clove of garlic, finely chopped
- 1 tin of chopped tomatoes
- optional: 1 small bunch of basil, leaves picked and torn up
- salt & pepper
- olive oil
- Put a pot, big enough to fit the sauce in, on your stove and pour in some olive oil
- Once the oil is heated up a little, add your garlic and fry it of a little to let it soften up
- If the garlic is softened, add the tin of tomatoes
- Bring the sauce to the boil. Once boiled, turn the heat down and let it simmer for 5 minutes
- Add the torn basil and season with salt and pepper (don’t go easy on the salt, tomatoes need salt!)
- Ready to go!
I started this blog to try to get students to cook good and healthy recipes, but I know I’ve been posting recipes that aren’t your basic normal stuff so maybe some students won’t find the motivation to start cooking one of these recipes because they’re intimidated by them or something, I don’t know… 😛 I can’t help it, I get carried away when it comes to cooking food, so sorry for that… 😀
But now: I am going to try to post some more basic stuff, that’s easy, cheap and relatively quick to make. I hope this will get some more people to start cooking with fresh ingredients instead of getting some pizza out of the freezer, buying pre-cooked stuff or getting take out all the time.
So here it is, a basic recipe for stuffed peppers:
Ingredients for 1:
- 1 bell pepper (choose whichever color you want)
- 200 gr of minced meat (I usually go with pork/beef but use whatever minced meat you like)
- 1 big potato (you can replace this with rice or pasta if you like, but with potatoes you keep it a one tray dish -> little washing up)
- 1 egg
- salt & pepper
- olive oil
Now the above ingredients are the absolute basic. You can add all kinds of spices to the minced meat and a sauce to make your own versions. For example, Moroccan, Mediterranean, Asian style, … The ingredient list below is an example of what you could add to make a Mediterranean version. I also made a basic tomato sauce to go with it but I will write a post about that shortly.
- 1 big tablespoon of freshly grated parmesan cheese
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried rosemary
- 1/2 heaped teaspoon of dried paprika
- 1 teaspoon of Dijon mustard
- 1 clove of garlic, crushed
- Preheat the oven at 175 degrees Celsius
- Peel the potato, cut in half lengthways and then into 1,5 cm thick slices. That way it cooks in the same time as the pepper. Put the slices in an oven tray (large enough to fit in the peppers with it) and coat them with olive oil
- Cut the peppers in half, remove the seeds and stem and scrape out the white membrane with a small spoon or something. Make sure it lies horizontal with the opening face upwards. If it’s somewhat crooked, just cut a small slice from the bottom to make it horizontal again
- In a bowl, mix the minced meat, egg, salt, pepper and the optional spice mix if you want. I know one egg is a lot to add to such a small quantity of meat, but half an egg isn’t that simple to add 😛 This makes it really sticky and wet, but this doesn’t matter because the egg will eventually help the meat stick together when it cooks
- Divide the mixture in 2 and put it in the peppers
- Put the peppers in the same oven tray as the potato slices
- Put the tray in the oven and let it cook for about 35 – 45 minutes or until the peppers, the meat and the potatoes are nicely cooked.
Here’s a little pasta dish I made up for the person I love most in this entire world! She really likes chorizo and chicken so one day I was sitting at home not knowing what to cook for dinner and I decided to make a recipe especially for her. This is the result… I hope you enjoy it as much as we do!
Ingredients for 2 persons:
- 1/2 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
Equal amounts of chopped onion, celery and carrot
- 2 small/1 big clove of garlic, finely chopped
- Few sprigs of thyme
- 2 bay leaves
- optional: 3-5 sage leaves, finely chopped
- 4 normal sized tomatoes, cut into 1,5-2 cm cubes
- 35 gr of tomato paste
- 1 small handfull of freshly grated parmesan
- 1/2 of chorizo sausage, cut into tiny strips (I prefer the spicy one)
- 1 big or 2 small chicken legs
- 250 – 300 gr of pasta. I think fusilli or gemelli work best, but choose whichever you like
- Salt & pepper
- Olive oil
- Separate the drumstick and the thigh and put them in an oven tray. Season with salt and pepper and cook in a preheated oven of 200 degrees Celsius for about 30 minutes until the chicken is cooked and falls of the bone. (you could also boil it in a broth or something if you like)
- Put on a pot with water and plenty of salt and bring it to the boil for your pasta and cook it al dente
- When your chicken is cooked: Pull the chicken apart with your hands or two forks so the meat is pulled into small pieces.
- In a pot, heat up some olive oil and fry the onion, carrots and celery. Make sure it doesn’t color!
- After 10-15 minutes, if they are nice and soft, add the garlic, thyme, bay and sage.
- After another 5 minutes of frying, add the tomato paste and the chorizo. Turn up the heat a little so you fry the puree a little and the chorizo releases its yummie oils! The room will smell awesome by now!
- If the chorizo is fried enough then add the chopped tomatoes and cover with a lid
- Let this simmer away, stirring occasionally, until the tomatoes are ‘dissolved’ and turned into a nice thick sauce. If it seems to runny, let it simmer with the lid off for a while and let some of the steam evaporate quicker.
- When it’s almost ready, add the chicken meat and let is simmer for another 5 minutes.
- Take the sauce of the heat, then add the parmesan and stir it in good. Season the sauce with salt and pepper to taste
- Whenever the pasta is ready, drain it
I love chili! It’s easy, besides from the fact that it has to cook a while… I usually make this with a very simple ingredient list, but if you want you can add some extra veggies, which I usually do.
Also, everybody thinks of chili as something spicy, and of course it often is… But when I make chili for other people, some of them don’t like it too spicy, but whoever said chili HAS to be firing hot…
So here it is, my recipe for chili con carne! Enjoy!
- 500 gr minced beef (PURE beef!! you add the flavor with your spice mix!)
- 1 can of red kidney beans (you can use dried beans if you want, but this is much easier and less time consuming)
- 2 small red onions, finely chopped
- 1 carrot, finely chopped
- 2 sticks of celery, finely chopped
Try to have equal amount of carrot and celery, onion can be a bit more
- 3 cloves of garlic, finely chopped
- 1 red bell pepper, diced
- 1 green pepper, diced
- chili to taste, finely chopped, deseeded if you don’t want it too hot
- 1 can of chopped tomatoes
- 1 small can of tomato puree
- 1 stock cube, preferably beef but use which ever you want)
- optional: 1 can of corn (I do this from time to time, but I usually don’t)
The spice mix
- 1 big teaspoon of coriander seeds (so it’s about 1 normal teaspoon of powder)
- 1 big teaspoon of cumin (so it’s about 1 normal teaspoon of powder)
- 1 teaspoon (or just to taste if you don’t want it too spicy) of chili powder
- 1 heaped teaspoon of smoked paprika (you can use normal paprika if you don’t have the smoked one, but it’s worth getting at a Spanish deli!)
U can serve this dish, like I do, with rice. You could also use nachos, quinoa, …
- Use a pestle and mortar to make the spice mix. Make sure the seeds are ground properly
- Open the can of beans and drain the liquid into another bowl
- Heat up some oil in a large casserole-type pan and fry the onion, garlic, carrot and celery.
- Add the minced beef. Break it up using a spatula or a fork or whatever you want.
- After 10 minutes of cooking the meat, once it’s done, add the bell peppers, chilli, spice mix, stock cube, can of tomatoes, tomato puree, bean liquid
- Stir well and bring to the boil, then let it simmer for 35 – 45 minutes with the lid on top(If the chili becomes to dry to your liking, just add some water)
- At the last minute, add the beans and leave to rest for about 5 minutes.
- Serve! (If you are making it not too spicy, put some tabasco, chili- or cayenne powder, … on the table so the people who like it spicier can adjust theirs)
TIP: If you have leftovers the day after it’s going to be less runny. The leftovers are good by themselves, but they can be a hell of a tasty lunch or even dinner if you put it between a wrap…
Alright, it’s about time I wrote another post! It’s been a while since my last one!
I’ve got a load of good reactions about my healthy pancakes! A lot of people tried them, which is essentially why I write this blog… So keep up the good work!! 😀
My next recipe is, once again, another one of Jamie’s repertoire. (you’ll probably see a lot of them passing by, but I assure you, they will always be awesome and not too hard to try out for yourself!) He is my idol after all.
This one is actually my first real recipe I ever tried!
It scored bigtime! The whole family loved this one, especially the rice!
So try this one out for sure! I guarantee you, and whoever you cook this for, will love it!
- 2 bunches of fresh coriander, leaves and stalks separated
- 2 thumb-size pieces of ginger, peeled
- 4 normal cloves of garlic, peeled (3 if they are big)
- 2 chillies, seeds removed
- 2 teaspoons of sesame oil
- 6 tablespoons of soy sauce
- 2 limes, zest and juice (make sure there is enough juice coming out of them, use a 3rd if not)
- 1 tin of coconut milk (400 ml)
Sea bass and rice
- 400 gr of rice (preferable basmati)
- 4 filets of Sea bass (or 8 if they’re small), alternative would be red mullet
- Sugar snaps, I would say anywhere between 250 and 500 gr, whichever you prefer
- 1 small bunch of spring onions, finely sliced
- 1 or 2 red chillies, seeds removed and finely sliced
- optional: 1 lime quartered
- Preheat the oven at 200 degrees celsius
- Cook the rice in salted boiling water until it’s just undercooked. This is probably the hardest step in the entire recipe, because the rice has to be just undercooked!
- Use a food processor or blender and mix up following ingredients: coriander stalks, half of the leaves, ginger, garlic, chillies, sesame oil, soy sauce, lime zest & juice and coconut milk. This will make an awesome smelling paste!
- Drain your rice and scoop it into a high-sided roasting tray
- Pour in the Thai paste and mix well with the rice. Once mixed, shake it out flat
- Lay the filets of fish on top, skin side up and scatter over the sugar snaps
- Tightly cover the dish with tinfoil and put in the preheated oven for 15-20 minutes
- Remove the foil and sprinkle over the rest of the coriander leaves, the spring onions and chillies
These are by far my favorite thing to have on Saturday or Sunday mornings! They are healthy because I use no flour at all and no sugar. I also add a bunch of fruit as topping. You can go several ways with this. For example: Adjust the recipe a bit to make peanut-butter pancakes, banana pancakes, pancakes with little chunks of apple in it, … The options are endless! The recipe today is just the basic pancake topped with a mixture of berries and yogurt.
Ingredients per person:
- 3 eggs
- Oatmeal (preferably organic) -> About the same amount as the 3 eggs combined
- Mixture of berries (I used blueberries, raspberries and strawberries
- Stevia to sweeten, to taste
- 1 Teaspoon of baking powder (optional for more american style pancakes)
- Put the oatmeal into a food processor and make it very fine (not really necessary but makes it more of a dough like consistency)
- Mix together the eggs and the oatmeal
- Add a small tablespoon of yogurt, a splash of milk, stevia or a sweetener of your choice and the baking powder
- Mix all ingredients very well
- In a small pan, rub some oil into it with a piece of kitchen paper and add a part of the mixture
- Let it bake until you see little bubbles pop on the surface, then flip the pancake
- Repeat the process until your mixture is all used up (Will be around 3 to 4 small pancakes)
For the topping:
- Cut the strawberries into pieces and add them to a bowl with the blue- and raspberries
- Add some yogurt and a splash of milk to the bowl (the milk is to loosen it up)
- Sweeten it if you want (great to sweeten with honey!!)