This is a quick recipe of regular beehoon fried with chicken and tofu. It takes barely 30 minutes to make and is delicious even for lunch the next day. The bf usually gets a doggy bag of the remaining food as his canteen at work does not serve food as good as my canteen at work.
I have written about this soup before. It’s a delicious soup for days when you feel like eating a delicious soup that is not too creamy and not too light. The mix of parmesan and sweet potato as well as fennel gives this soup a round taste. I served it with sesame crackers.
This recipe is actually from one of the Real Simple magazine issues. It takes about 30 minutes to make. Here’s what I remember: In a baking dish, simply place bulgur at the bottom, with asparagus in the middle and finally salmon fillets on top. Pour enough stock (I used chicken stock) to cover the bulgur and squeeze some lime juice on the salmon along with some ground black pepper. Cover the whole backing dish with foil and bake for 20-30 minutes. This is the only tricky part as you have to keep removing the foil wrapping to check if the salmon is done or not.
Regular Thai curry made with Panang curry paste, prawns and some vegetables. Served with Jasmin rice.
This was for breakfast last Sunday. I made oatmeal porridge with a dash of maple syrup and threw in a handful of sliced fresh strawberries.
Ah sweet potato fries. *DROOL* I’m also a big fan of Heidi Swanson. If she tells me brussels sprouts are good, I will eat them. Of course it helps that she has some wonderful recipes on her blog. The brussels sprouts in this photo are cooked based on her Golden-Crusted Brussels Sprouts recipe. The salmon is seasoned with lemon juice and pepper and baked alongside the sweet potato fries, that are seasoned with paprika, olive oil and some Italian spices.
I tossed fresh salmon fillets with a bit of olive oil, lemon juice, pepper and honey. I then baked the fillets and served them on top a salad made with tomatoes, lettuce, some spinach and pine nuts. Served with fat free Mango and Chilli vinaigrette.
In Jamie Oliver’s Naked Chef book, he has this Pea and Prawn Risotto recipe which basically builds on top of his Risotto Bianco recipe. The bf is utterly in love with Jamie’s Risotto Bianco. Now the Pea and Prawn Risotto is a little bit more difficult to make than the Risotto Bianco and I was kind of hungry so I skimmed through the recipe, then played it by ear as I didn’t have any celery stalks at home. I made the Risotto Bianco without celery and then tossed in the peas, prawns, mint and basil towards the end. I did skip the parmesan that the Risotto Bianco uses as Jamie mentioned parmesan does not go well with seafood. ThinkingAboutFood.com has the full Pea and Prawn Risotto recipe here.
Jamie Oliver is really famous in Germany. He is so famous that even the bf’s mother talks about him. In German supermarkets (not in Norway, unfortunately), you can get these plastic jars of crust that taste delicious when pressed on to chicken and then baked for 15 to 20 minutes. I served the crusted chicken on a bed of salad made with chopped cubes of mango, cherry tomatoes, lettuce and capsicum. Served with French Vinaigrette.