Fried Rice with Chicken and Shrimp

Stegte ris er en ting, som man får ofte i USA og som originalt vel er en kinesisk ret, men jeg synes faktisk det er så lækkert, at det virkelig burde blive mere populært i Danmark også. Det er som egentlig meget simpelt at lave. Man skal bare bruge nogle kogte ris, æg og så ellers hvad man lige har og roder i køleskabet og fryseren af forskellige slags kød og grøntsager. Her er en version med kylling, ærter og majs og rejer. 

Fried rice is so simple to make and super delicious. It's also one of those things where you can kinda clean up the fridge and freezer. All you need is some cooked rice, eggs, and whatever kinds of meet and vegetables you have. Here in this version I used chicken, peas and corn kernels and shrimp. 

Top with mango chutney and soy sauce.

Meatballs in Curry

I think all us Danes know what Meatballs in Curry is, and I'm also pretty sure we all love it to death! It has always been one of my favorite things. Curry is often a thing we combine with Indian food, but it's actually an ingredient we use in a lot of recipes in Denmark, and I am one of it's biggest lovers probably..

Ingredients:

Meatballs:
1 lb ground pork
1 onion (leave about half for the sauce)
2 cloves garlic
1/2 cup oats
1/4 cup any kind of flour (whole wheat, buckwheat, white)
1 cup chicken broth or milk
1 tbsp salt
2 tsp pepper

Sauce:
2 tbsp butter or oil
2 tbsp corn starch
Rest of the onion
1 tbsp curry
3 cups chicken broth
1 cup milk
Salt and pepper

1 cup rice
3 cups water

Directions:

1. Start out with boiling water for the rice. When water is boiling add the rice and turn heat to low and let it simmer with a lid for about 30 minutes. 
2. Make the meatballs first by stirring ground pork until it makes a batter kind of.
3. Shred the onion directly into the ground pork on a grater. Same with the garlic. Leave about half of the onion unshredded for the sauce. 
4. Add oats, flour, chicken broth and salt and pepper.
5. Bring a big pot of water to a boil. Shape little balls about 1 inch in diameter and cook for 10-15 minutes in the boiling water.
6. Cut the remaining onions into small dice or mince. 
7. Melt butter or oil in a saucepan. Add the onions and curry and sauté for about 1 minute then add flour and cook that for 1-2 minutes as well stirring at all times to prevent it from burning.
8. Add about 1 cup of broth at a time.
9. Finish off with adding the milk and taste with salt and pepper. 
10. Before serving, put the meatballs back in the sauce and serve with a fresh salad and rice. 

Enjoy!

Mexican Chicken Rice Casserole

Casseroles are so nice and easy to make. It's really one of the things here from america that I'm gonna take home and use a lot when I go back home to Denmark. You have a bunch of ingredients, or leftovers, or whatever, and you just throw them together and bake them in the oven. It almost can't turn out bad. 

Ingredients:

1 can cream of chicken soup

1 can cream of mushroom soup

1 can filled with water

1 tbsp taco seasoning (cumin, chili, pepper etc.)

3 cups cooked brown rice

1 can black beans

1 can diced tomatoes

2 cups precooked chicken

Cheese for topping (optional)

Topping:

Lettuce

Tomatoes

Avocado

Corn kernels

Directions:

Mix the soups, water, and seasoning in a bowl, and pour the mixture into the bottom of a casserole. Drain the beans, and pour rice, beans, and tomatoes into the casserole. Stir with a spoon, and top with chicken. Bake in oven for 30 minutes. Add cheese in the last 5 minutes if you would like that.

Serve with the salad, and enjoy!

Quinoa Fried Rice

I love fried rice, and especially mixed with some quinoa instead of just rice. It gives it a little more fibre from the quinoa, but still kind of the same texture as the rice, and especially when you mix the two. Fried rice is also a good way to include some of your daily veggies, so just let your imagination free and use whatever you can find in the refrigerator.

Ingredients:
1 cup cooked quinoa
1/2 cup rice
Lunch meat
1 cup julienne cut carrots
1 cup frozen peas
1/2 cup edamame beans
4 eggs


salt and pepper
Soy sauce (optional)

Directions:
Cook quinoa and rice separately after instructions on the package. Cut carrots into julienne, or strips, if you would like. Saute the carrots in a pan until tender. Cut lunch meat into squares and sauté with the carrots. Scoop the carrots and meat to one side of the pan, and scramble eggs on the other side. When scrambled, combine the two and add quinoa, rice, thawed peas, and beans. Heat up under a lid, and taste with salt and pepper.

Enjoy!

Little Christmas Eve

In Denmark we celebrate christmas on the 24th, and we always get this really delicious dessert called Risalamande. In order to make this dessert you need some rice pudding leftovers, so we traditionally always get rice pudding on the 23rd. 


Rice Pudding / Risengrød

Ingredients: 1 1/4 cup water
1 cup rice (short or medium grain) grødris
4 1/2 cup milk
1/2 tsp salt
1 tsp vanilla

Topping

Butter
Cinnamon
Sugar

Directions:
Place water and rice in a medium cooking pot, cover with a lid and simmer for 2 minutes. Add milk, salt and vanilla sugar and simmer over low heat for 40-45 minutes. Stir often to make sure the milk does not burn, especially the last 30 minutes. Place pudding in the oven at 200 degrees F for about an hour till it's at the desired consistency. 

Mix sugar and cinnamon together according to your taste. Serve the Risengrød warm, sprinkled with sugar/cinnamon mixture and place a dollop of butter in the center, letting the butter melt.