Uzbek marinade and sauce

This sauce/marinade is so so good. It is robust, flavorful but not to spicy. I have used it with lamb, chicken and steak and it all works fine. It can be used as a marinade or as a sauce. If using as a marinade make sure to brush of the marinade before putting it on the grill to make sure it sears nicely and develops the good char on the outside.

Ingredients;

1 small yellow onion
4 canned plum tomatoes (or any canned tomatoes you have in the house, if you use chopped tomatoes make sure you drain them first and then add the juice to the marinade after until desired thickness, if using whole plum tomatoes take out the tomatoes, keep the juice for later to add for desired thickness)
1/2 cup extra-virgin olive oil
4 large garlic cloves coarsely chopped
2 tbs red wine vinegar
1 tbs sweet paprika (powder)
1 tbs dried thyme
1 tbs ground coriander
2 tsp ground cumin
2 tsp salt
1/2 tsp cayenne
1/2 tsp freshly ground pepper

In a food processor or the bowl attachment to a hand blender like the Braun process the marinade ingredients until very smooth. 

Mmmmmmm!

Kale Gratin

Since I moved to Florida I have seen kale leaves at my super marked every day but haven't really known what to do with it so when I found a recipe with kale i just had to try.

Ingredients;


1 shallot, finely chopped
1 garlic clove, minced
1 tbs olive oil
5 tbs grated parmesan
1 bag of kale leaves
200 ml heavy cream ( approx. 3/4 cup)
nutmeg, i use the bulb or whatever its called and grate a generously amount
5 tbs panko or other types of breadcrumbs, if you have some leftover bread why not make your own
2 tbs parsley chopped
sea salt and freshly ground pepper


If you buy the bag of kale its already washed and cut, ready to use. If not then remove the coarse stalk in the center, wash thoroughly and then cut into pieces. Blanch by putting it in a pan with boiling salted water for a minute or so. Drain and place in cold water to stop the cooking, if you have ice cubes use ice-water. This will also help preserve the deep green color of the kale. once cool, drain and pat dry with a paper towel.

In a saucepan cook the shallot, garlic in olive oil until softened. Add cream and continue to cook until cream has reduced by half, add half of the parmesan, nutmeg, salt and pepper. Remove from the heat.

In a ovensafe dish place the kale, cover with the cream mixture, sprinkle with panko and the remaining parmesan.

Bake on 350F or 175C until breadcrumbs are crisp and the kale is heated through. Approx. 15-20 min.

Eat as is or together with meat, chicken or fish.

Chili Chicken with beets and chevre

This is a hearty salad with fresh beets that looks and terrific with the deep green of the spinach and the deep  purple of the beets.

Ingredients;


4 beets medium size (If they come with the stems, keep them for later use. Can be stored in the refrigerator for up to four days)
4 filets of chicken (I use organic)
1/4 cup sweet chili sauce
2 tbs regular soy sauce
1 tbs sweet soy sauce (kecap manis)
2 cloves garlic
olive oil
Baby spinach (as much as you like, I always cover the bottom of the serving tray I'm using)
salt (I use Maldon)
Chevre (I use one box crumbled chevre 6 oz or 170 gram, but you can use as little or as much as you like)
Balsamic vinegar and good olive oil

First marinade the chicken in the sweet chili sauce, soy and garlic (mixed) for as long as you have time, preferably an hour. Grill, bake or pan fry the chicken in olive oil, whatever you prefer. I tend to use the grill since I live in sunny Florida. The chicken is done when no longer pink inside or the juice is no longer pink.

While the chicken is marinating cook the beets until tender with the skin on to keep the color from leaching out. Rinse them in lukewarm water. The skin slips off easily once cooked, just rub it of with a paper towel or your fingertips if you like them lightly pinkish.

When the chicken and beet is done cut the beets in eight and slice the chicken as you prefer, thick or thin slices.
Arrange the salad with a layer of spinach at the bottom, then add the beets, the chicken and the chevre.
Drizzle with balsamic vinegar and olive oil then add some fresh ground pepper and flaky sea salt.

Eat and be merry!

Banana Bread

Today I had two bananas that was very ripe so I decided to make banana bread. I didn't want a banana bread with tons of sugar and fat and in the end I found a recipe in power foods that I made without the walnuts and it turned out pretty good.

Ingredients;

2 tablespoons butter
1/2 cup whole-wheat flour
3/4 cup all-purpose Flour
1/4 cup ground flaxseed
3/4 teaspoon coarse salt (I'm sure it works well with regular salt also..)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 large whole egg, plus 1 large egg white
1/2 cup packed light brown sugar  (I used a little less)
1 1/2 teaspoon pure vanilla extract
3/4 cup mashed very ripe bananas (I used 2 1/2)

First preheat the oven to 350F and spray a 9 by 5 by 3 inch loaf pan or brush with butter or oil.

In a bowl whisk flours, flaxseed, salt, baking powder and baking soda.
In another bowl with an electric mixer on medium speed, beat the egg and egg white until combined then add melted butter, sugar, vanilla and bananas. Mix until just combined. Add the flour mixture and mix on low speed until incorporated. Pour the batter into the pan and bake until golden brown and tester comes out clean. I baked for 30 minutes. Let  cool slightly in the pan then turn onto rack. Cool completely, top side up. Best if eaten same day.

Enjoy!

My first post

So this is my first post. There will be no recipes at this time just me getting acquainted with the posting thing. I'll guess I'll just play around for a while and se where it goes. I might be doing this a lot or perhaps not. I might like it a lot or not. Anyway this is a start so no I just have to prepare something for my first real post. Its friday and the week-end is coming up so i guess i have to prepare something special. Ps for those of you who happen to drop by; if my English is bad its because its not my native language so please don't let that bother you. If I was writing in my native Norwegian you would probably not understand a thing.