Shrimp Salad with Avocado and Asparagus

In Denmark we loooove shrimps. Or is that an international thing? Well at least it's something we eat quite often here in Denmark, and one of the classics is the shrimp salad. Here is my own variation with avocado and asparagus.

Klassikeren rejesalat, eller rejecocktail som vi vist allesammen kender. Det er altså også bare alt for lækkert! Her er min egen variation med avokado og asparges.

Ingredients:
1 head romaine lettuce
1/2 avocado
1 medium tomato
handful cooked shrimp
2 white asparagus

1 romaine salad hoved
1/2 avokado
1 mellem størrelse tomat
En håndfuld kogte pillede rejer fra frost
2 hvide asparges 

Dressing:
1 dl creme fraiche or sour cream
1 tbsp ketchup or tomato puree
1/2 tsp paprika
1 tsp lemon juice
salt and pepper

Directions:
Cut lettuce, avocado, and tomato and put in a bowl. Cook asparagus for 3 minutes in the microwave. Cut as well and top with the shrimps and chopped asparagus. 
Mix all the ingredients for the dressing and put on top of the salad. 

Skær salat, avokado og tomat i skiver og kom i en skål. Kog asparges i mikroovnen i 3 minutter i en lille smule vand og med film over i en glasskål. Skær dem i små skiver og kom ovenpå salaten sammen med rejerne. 
Rør alle ingredientserne til dressingen sammen og hæld over salaten.

Enjoy!

Loppefrøskalle Pandekager - Psyllium Husk Pancakes

Pancakes with a boost of fibre. Thats what we like, right? Here's a recipe for some really delicious pancakes which are gonna make a great and healthy breakfast.

Vi kan da godt lide pandekager, som er smækfyldte med fibre og protein kan vi ikke? Her er en opskrift på de lækreste pandekager med en sød og god skyr creme til at komme på toppen. Det er et sikkert hit her!

Ingredients:
1 egg (1 æg)
1 tbsp milk (1 spsk milk)
1/2 tbsp psyllium husk (1/2 spsk loppefrøskaller)
1 tsp vanilla (1 tsk vanille) 
1 banana (1 banan)

Topping:
1 dl (1/2 cup) skyr (greek yogurt) 
1 tsp agave
1/2 tsp vanilla
Fresh fruit

Directions:
Mash banana and eggs and mix with the rest of the ingredients for the pancakes. Make 4 individual pancakes on a pan. 
Mix all ingredients for the topping and serve with fresh fruit for the pancakes.

Mos banan og æg og tilsæt resterende ingredientser for pandekagerne. Lav 4 små pandekager på en pande. 
Rør alle ingredientserne til skyr toppingen sammen og server på pandekagerne med frisk frugt.

Two Different Kinds of Dip

Veggies are the best if you have a good dip to spice them up a little. These two are some very classic ones which you can buy in almost every store, but why not make them homemade when it only takes 5-10 minutes, and is so much more healthy and you have control over whats in them. I definitely love that.

Tatziki Dip:

1 cup greek yogurt

1 clove garlic

handful fresh dill

1 tsp lemon juice

salt and pepper

Directions:

Minch garlic and dill, and combine with all other ingredients in a small bowl. In a real tatziki you add cucumbers too, but I used it as a dip for my cucumber and squash instead.

Hummus:

1 can chickpeas

1/2 cup greek yogurt 

1 tbsp feta cheese

1/2 tbsp lemon juice

1 clove garlic

1 tsp cumin

1  handful fresh cilantro

salt and pepper

Directions:

Mix all ingredients in a blender until smooth.

Kartoffelsalat med Karry - Curry Potato Salad

Nu er jeg så officielt tilbage i mit hjemland Danmark. Har godt nok savnet dansk mad en hel masse, mens jeg har været i USA i 10 måneder, men så er det jo godt, man kan komme hjem og få en masse af de ting, som man har savnet. Her er en ting, som jeg ikke har fået en eneste gang i USA: kartoffelsalat, så her får du et rigtig lækkert bud på, hvordan sådan en kan smage.

My 10 months in USA are now officially over, and I'm back in Denmark and ready to eat lots of delicious Danish food that I can show you guys! Here is a thing I've missed a lot in America; Potato Salad, so here is one of my favorite recipes for one of those.

Ingredients/ingredientser:

1 kg (2 lb) nye kartofler (potatoes)

Dressing:

2 dl (1 cup) ymer (plain yogurt)
1 dl (1/2 cup) græsk yogurt (greek yogurt)
1 tsk (1 tsp) karry (curry)
1 spsk (1 tbsp) sød sennep (sweet mustard)
1 god håndful frisk mynte og purløg (1 handful fresh mint leaves and chives)
salt and pepper

8-10 blommetomater (8-10 small tomatoes)

Directions:

1. Cut potatoes in dices and boil until tender. Don't overcook otherwise they'll get smash when you fold them in the dressing. Let them cool down in the refrigerator for about an hour.
2. Make the dressing meanwhile by combining the rest of the ingredients except for the tomatoes.
3. When the Potatoes are cooled down, fold them gently into the dressing and top with slices tomatoes.

1. Skær kartofler i små terninger og kog dem indtil de er mære, men ikke for længe, for så går de i stykker, når de skal vendes i dressingen. Lad den køle af i en times tid i køleskabet.
2. Bland ingredientserne til dressingen og smag til med salt og peber. 
3. Når kartoflerne er kølet af vendes de forsigtigt sammen med dressingen. Top med tomater, skåret i små både.

Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

Salmon is my favorite. I love it. Another thing I really love is mexican, so why nit try and combine that? Here is two different versions of that salmon. One is a tortilla one is a salad, so whichever one you're most for, there is some for everyone!

Ingredients:

• 2 (6 0z) salmon fillets
• 3 Tbsp olive oil, divided
• 2 Tbsp all-purpose flour
• 2 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp packed brown sugar
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
Corn Salsa
• 2/3 cup frozen corn, warmed
• 1 medium Roma tomato, diced
• 1 small Avocado, diced
• 2 Tbsp finely chopped yellow onion
• 2 tsp lime juice
• 1 dash garlic powder
• Salt and Pepper to taste

For Serving:

• Flour or corn tortillas, warmed
• Chopped Romaine lettuce
• Parmesan Cheese, grated
Cilantro Lime Ranch
• 1/4 cup + 2 Tbsp mayonnaise
• 1/4 cup sour cream
• 1/4 cup milk
• 1 Tbsp buttermilk ranch seasoning mix
• 1/4 cup cilantro (about a small handful)
• 1 small clove garlic
• Juice of 1/2 - 1 lime
Blackened Salmon Tacos
• In a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Heat 2 Tbsp olive oil in a non-stick skillet over medium heat. Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side. Place coated salmon in preheated skillet and cook 3-4 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Flake salmon using a fork. Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch. Serve immediately.
Corn Salsa
• Combine all ingredients in a mixing bowl.

A Taste of Summer with Quinoa Salad and Chicken Skewers

I love summer. And I love grilled meat. It's not real summer till you've had grilled skewers and a fresh salad with lots of berries. Summer is just my favorite, because you eat more fresh food, and the weather is warm, and you have tons of watermelon. Here are some of my favorite summer recipes.

Quinoa Salad
2,5 dl quinoa
300 g strawberries
500 g asparagus
1 red onion
½ dl almonds
1 bundt mint leaves
100 g feta cheese
150 g edamame beans
DRESSING
1 lime
1 stbsp oliven oil
1 sp honey
Salt and pebber


Directions:

1. Rinse quinoa in water and cook according to direction on the package. 
2. Rinse strawberries and cut into slices. 
3. Wash asparagus, cut off about 1 inch of the bottom end and fry on a dry pan for a couple of minutes. Cut into pieces as well. 
4. Cut the inion into small dice, almost a mince. 
5. Chop almonds and mint.
6. When the quinoa is done pour it into a strainer and pour cold water over it to cool it down faster. Pour into a big bowl when it has dripped a little bit. 
7. Toss the fillings into the quinoa with edamame beans and feta cheese. 
8. Stir all ingredients for the dressing together and pour over the dressing before serving. 

Grill skewers:

Chicken breast cut into medium dice. 
Onion cut twice so it is like little boats.
A lot of cherry tomatoes.

Summer Berry Salad

I love salads, I love Berries, and I love Summer. That's why I made this super yummy berry salad which is perfect on a hot summer day.

Ingredients:

4 cups of greens (spinach, Lettuce, Ice Berg etc)
1/2 cucumber
6-8 mushrooms
6-8 fresh strawberries
1 cup frozen or fresh blueberries

Dressing:
1 tbsp olive oil
2 tsp balsamico
salt and pepper

Directions:
Cut the greens up a little bit. Cut cucumber, mushrooms, and strawberries into slices. Toss all of the ingredients in a big bowl. Mix the ingredients for the dressing and pour over the salad before serving. 

Enjoy!

Paleo Pear Tart

Pear tart or pie is one of my favorites. My mom has this one she always makes, and I can't wait for her to make it again, but for now I found this other really good recipe. It is 100 % gluten free and also considered paleo and has lots of good nutrients from the pears, lemon, nuts etc. 

Ingredients:

For the Crust:

3/4 cup coconut flour
1/2 cup raw cashews, finely ground
2 tbsp coconut palm sugar (or other sugar substitute)
1/4 tsp sea salt
1/4 cup coconut oil (solid state)
1/4 cup coconut cream, top part of canned coconut milk
3 eggs, beaten
1 tsp vanilla extract

For the Filling:

1.5-2lbs pears (about 2-3 big ones)
juice from one lemon
1/4 tsp sea salt
1/4 tsp ground ginger
1 tsp vanilla extract
1 tbsp tapioca starch
1/2 tsp cinnamon

1/4 cup honey 

Directions:

1. Blend the cashews until they are finely ground. Mix with the coconut flour and sugar and salt.
2. With a fork mix in coconut oil, coconut cream, eggs, and vanilla. Mix until it shapes a dough and set aside.
3. Grease a pie pan, and press the dough into the bottom and the sides as evenly as possible and place in refrigerator while your making the filling. About an hour.
4. Cut pears into slices. 
5. Combine lemon juice, salt, ginger, vanilla, cinnamon, honey, and tapioca starch.
6. Gently fold in the pear slices and put in the fridge with the crust until it's ready.
7. Preheat oven to 450 degrees.
8. When crust is ready, pour in filling and bake for 15 minutes at 450 degrees.
9. Reduce temperature to 350 and bake for another 20 minutes. 
10. Let it cool and serve with a vanilla yogurt or whipped coconut cream.

BBQ Chicken Salad

In my foods class we had to make these 5 different salads, and because I missed that day of class I had to make it up at home. I personally love this kind of salad with the beans and corn and chicken on a base of lettuce. I would just prefer it with a more Mexican inspired dressing instead of the very American BBQ and ranch. Check this recipe out if you want to try my cilantro lime dressing with the same kind of salad.

Ingredients:

1 T olive oil
2 chicken breasts
2 heads of lettuce
2 roma tomatoes (about 1 cup chopped)
1 cup corn kernels
1 cup black beans
1/4 red onion
Ranch dressing
BBQ sauce

Optional ingredients:
Shredded cheddar cheese
Tortilla strips

Directions:

1. Heat olive oil in a medium sauté pan over medium heat.
2. Sprinkle the chicken breasts with salt and pepper. Cook in heated oil, flipping once, until cooked through.
3. Dice chicken into bite sizes.
4. Cut the onion in small dice, tomatoes into medium or small dice. Drain and rinse corn and beans.
5. Assemble the salad by placing shredded lettuce in a large bowl. Top with chicken, onion, tomatoes, corn, and beans.
6. Pour ranch and BBQ sauce on top of the salad and toss gently to combine.
7. Add optional cheese and crushed tortilla strips.

Falafel with Tahini sauce

I have to admit... I love authentic food from all over the world, and middle east is no exception.Therefore i kind of took a risk when I made my American host family (where the children usually looove the plain tasting very, well, American food if you will) this meal which is very popular in Israel especially. Falafel is basically just chickpeas mixed with onion, garlic, parsley and other spices, so it's super simple to make, and is super delicious. Luckily when I served it, first for my host sister, she just looked at me with these huge eyes and said: "I love this"! So I guess it was a success!

For the falafel:
1 cups roughly chopped white onion

6 garlic cloves
2 cans chickpeas, drained
1 cup lightly packed parsley leaves
1 teaspoon salt
¼ teaspoon chili powder
2 teaspoons cumin
1 teaspoons baking powder
½ cup all-purpose flour
Oil, for sauteing 
Pita bread, for serving
Tomatoes and cucumber

For Tahini Sauce:
1¼ cups greek yogurt 
¼ cup tahini (sesame paste)
2 Tablespoons fresh lemon juice

Directions:

1. Add the onion and garlic cloves to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture and set it aside.
2. Add the chickpeas, parsley, salt, chili powder, and cumin to the bowl of the food processor and pulse until they are roughly blended but not pureed.
3. Return the onion mixture to the food processor, along with the baking powder and just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. (Note: Start by adding ¼ cup of flour, and then the remaining ¼ cup. You can add more if the mixture is still too wet.)
4. Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.
5. While the falafel mixture is chilling, prepare the tahini sauce by whisking together the yogurt, tahini and lemon juice. Season it with salt and pepper, cover it and place it in the fridge.
6. Once the falafel mixture has chilled, use a small ice cream scoop or spoons to form the mixture into balls.
7. Set a large sauté pan over medium heat and add oil to coat the pan. Let the pan pre-heat for 3 minutes then add the falafel one by one, browning them on the first side for 3 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.
8. Place three or four falafel inside a halved, warmed pita and drizzle with the prepared tahini sauce, tomatoes, and cucumber.

Salad with Cilantro Lime Dressing

Last night I really felt like a good taco salad, if you know what I'm talking about. The really good ones, you get at places like Chipotle or Cafe Rio or something like that. Problem is just that I didn't really feel like going out and spending money on something that simple, so I just created my own version, and it turned out simply amazing.

Ingredients:

Salad
3-4 cups chopped romaine lettuce
2 medium tomatoes
1 avocado
1/2 can corn kernels
1/2 can black beans
Fresh Cilantro

Dressing
1 lime
1 cup chopped cilantro
1/2 cup greek yogurt
2 cloves garlic
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp salt

Directions:
Chop lettuce, tomatoes, and avocado and assemble in a bowl. Top with drained corn and black beans and fresh cilantro.
To make the dressing, chop the cilantro very finely. Squeeze the lime, and chop the garlic. Mix with all the other ingredients. Pour the dressing over the salad individually.

Enjoy!