G-K favorite food

Friday, 11 October 2013

Pork tenderloin in sauce with green pepper

Whipping cream 1 dl

Pork tenderloin Ca 500 g

Green peppercorns 1 glass

500 g of broccoli

Carrots * 200 g

First Cook the rice for 4 people.

Second Trim approximately 500 g pork tenderloin and cut into 2 cm thick slices, which you make flat with your hand. Season the tenderloin slices with 1 Pinch white pepper and 2 pinches of salt.

3rd Melt 1 tablespoon butter in a sauté pan (with lid). Fry meat in the medium heat for 2 minutes / side. Put the meat in a separate bowl as it is fried.

4th Boil 2 liters of water with 1 tablespoon salt in a saucepan (with broccoli).

5th Whisk 1 tablespoon corn flour (maizena) with 2 dl water, 1 dl whipping cream, ¾ tsp

broth powder (total ¼ cube) and 1 tablespoon chopped green peppercorns to the pan. Add pork into the sauce and let it simmer on low heat, covered, for 10 minutes.

6th Peel and slice 500 g broccoli into small florets and pieces. Cook for 4

min and drain. Peel and grate 200 g carrots (about 2-3 pieces) roughly. Mix the carrots and cooked broccoli in a bowl.

7th Serve pork tenderloin in the green pepper sauce with

vegetables and rice / grains.

Middagsfred, week 34 2012

Chicken cacciatore

Onions

Garlic

Chicken Fillet Approximately 600 g

Red chili 1 piece

Cherry Tomatoes 1 can

Chopped tomatoes *1 can

Boursin cheese 80 g

Sunflower Sprouts 1 tray

1. Turn on oven at 200 degrees

Take approx. 600 g chicken fillet and cut each fillet into three parts. Put the chicken in a roasting pan (about 15x20 cm) and fry in the oven for about 20 min.

2. Take out seeds and chop ½ -1 red chilli. Chop 1 onion (about 100 g).

3. Boil rice / grain for 4 people.

4. Heat 1 tablespoon olive oil in a pan, press 2 cloves garlic and add the chili and onion. Fry on medium heat for 3 min. Add 1 can of cherry tomatoes, 1 tin chopped tomatoes, 1 box boursin cheese (80 g), 1 teaspoon salt and 2 pinches black pepper. Boil for 3 minutes.

5. Add 2 tablespoon thyme and 1 ½ tablespoons tomato paste in frying pan.

6. Take chicken from oven and pour over the tomato sauce. Put it in the oven and cook for another 10 min.

7. Rinse 1 tray sunflower sprouts (100 g).

8. Serve chicken in tomato sauce with rice / grain and sunflower sprouts

Middagsfred week 4, 2012

Meatballs in tomato sauce

Cooking time : 30-35 minutes active time, 35-40 minutes total time

Let the kids help roll the meatballs - it's a fun activity to do together .

1. Peel and grate 1 bag of parsley (300 g) coarsely. Put it in a saucepan and add 1 bottle passed tomatoes ( 700 ml), 1 dl whipping cream, 2 cloves crushed garlic , 11/ 2 tablespoons oregano, 2 tablespoons tomato paste, 1 teaspoon sugar, 1 teaspoon salt , 1 teaspoon white wine vinegar and 2 pinches black pepper . Let the sauce simmer while you make the meat balls , about 10 minutes .

2. Boil 3 liters of water with 1 tablespoon salt in a large pot ( for the pasta).

3. Mix 500 g minced veal and pork , 11/ 2 tsp oregano, 1/2 tsp salt and 2 pinches of black pepper in a large bowl . Form meat mixture to 24 meatballs with wet hands.

4 Put the meatballs on the pan with the tomato sauce and simmer on medium heat , covered, about 12 minutes .

5 Cook the pasta of your choice for 4 people .

6 Serve meatballs in sauce, pasta, 1/2 tray candy peas (75 g) on the side. Top with a 1/2 bag grated cheese (75 g ) on the meatballs.

Middagsfred week 41, 2013

Tuesday, 23 July 2013

Mixed salad

Many kinds of veggies, different colours

Cauliflower - very thin slices
Broccoli - boiled 3 min
Carrot - grated
Bell pepper
Radich - thin slices
Apple - thin slices
Parsley
Almonds - fried a bit (no oil)
Quinoa or other grains could be added.

Great with fettuccine pasta, pesto and grilled fish.