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.

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!

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.

Spaghetti with Tomato Sauce and Tuna Patties

Tuna is one of the easiest ways to get fish in to a daily routine of eating fish. Especially here in Utah where it's really hard to find fresh fish in the supermarket, and it's usually really expensive too.. But don't worry, because there are alternatives out there! And canned Tuna is one of the really easy one to work with, and there are millions of varieties, you just need to learn to find them. 

So here is one example of an easy tomato sauce with tuna patties, and of course spaghetti as an extender.

Sauce:
1 red onion
3-4 cloves garlic
1 tomato
1 big handful of herbs as: basil, rosemary, and oregano
140 g tomatopuré 
2 cans tomatoes
1½ tbsp balsamic
5 big sundered tomatoes
½ lemon, juice
Tuna Patties:
2 cans of tuna (in water)
2 eggs
60 g shredded carrots
2 tbsp sesame seeds
2 tbsp panko
3 tbsp oats
1 tbsp sweet chili sauce
2 cloves garlic (finely minched)
Salt + pebber
Others:
500 g whole wheat spaghetti
Parmasan cheese
Fresh basil and oregano

Directions:

1. Peel and minch onion and garlic. Cut the tomato and herbs into small dice.
2. Heat up a little bit of oil in a deep skillet. Needs to be big enough to hold the cooked spaghetti too later on. Sauté onion and garlic. Add the tomato and herbs. When cooked for  a couple of minutes add tomato puree, and canned tomatoes. 
3. Add balsamico and chop the sundried tomatoes and add as well.  
4. Add the lemon juice and let it simmer while the tuna patties are being made. 
5. Drain tuna for water and mix with all of the other ingredients in a bowl. 
6. Heat another pan with a little bit of oil. Shape little patties and fry until golden on each side. 
7. Cook spaghetti al dente and drain. 
8. Add spaghetti to the tomato sauce and serve with tuna patties, parmesan, and fresh herbs. 

Tuna and Egg Salad with Apple

Am I the only one who loves a good tuna salad, or a good egg salad? I don't hope so, cause it's really delicious. The problem is just that most of them are filled with tons of mayo other bad fatty things, so I decided to make my own light version, and it was still just amazing. 

3 eggs

1 apple

1 can tuna

1/2 cup edame beans

1/2 cup greek yogurt

1/2 cup cottage cheese

1 tsp smoked paprika

1/2 tsp curry

1/4 lemon

Salt og pepper

Avocado or a slice of toasted bread or a bun/bagel. 

Spinach leaves.

Directions:

Boil eggs 10 minutes in boiling water. Cut them and put in a bowl. Cut apple into small dice and mix with the eggs. Drain tuna, and put into the bowl with all of the other ingredients. Stir around, not too long, because the egg will get smushy. Spoon out a little of half an avocado and fill with the salad or put in top of a toasted bun with some fresh spinach leaves or whatever you would like.

 Enjoy!

Creamy Green Spaghetti with Salmon

So it was St. Patricks day today, and therefore I decided to make a really fancy green dinner. Even though some kids might not like the fact that they have to eat a green dinner (cause often green equals healthy, you know. And in many kids mind that equals gross), but all of my picky host siblings loved it so much. And I did too, it was simply just amazing, and it was definitely not the last time we're having it!

Ingredients:
1 lb whole wheat spaghetti
1/2 salmon filet
10 mushrooms
Sauce
1/2 onion
2 cloves garlic
1 tbsp olive oil
4 handfuls spinach
1/2 cup ricotta cheese
3/4 cup greek yogurt
1/4 cup basil pesto
salt and pepper
Sides
asparagus
tomatoes
Olive oil
salt and pepper

Parmesan cheese

Directions:
1. Cook pasta for 8 minutes and drain.
2. Preheat oven to 375 degrees. Sprinkle asparagus and tomatoes in olive oil and salt and pepper and bake in the oven for about 25 minutes.
3. Make the sauce by cutting onion and garlic very finely and sautéing in olive oil on medium high. Add spinach and put a lid on the pan. Let it cook for about 10 minutes stirring occasionally. You might have to add the spinach a little at a time, because it doesn't fit in the pan, but it shrinks a lot.
4. Put the cooked spinach, onion and garlic in a blender, and blend with all of the other ingredients.
5. Mix the cooked spaghetti and sauce.
6. Slice the mushrooms and sauté them with a little olive oil over medium heat.
7. Cut the salmon into 1/2 inch squares and sauté with the mushrooms.
8. Mix salmon and mushrooms with the spaghetti. Top with shredded parmesan cheese and serve!

Salad with Salmon, Strawberries, and Asparagus

Once again I made myself an amazing lunch for school tomorrow. This time I used some leftover salmon and baked asparagus and mixed it with a green salad. Mmm... I promise you your friends are gonna get jealous when you pull such a thing out for lunch!

Ingredients:
Green salad base: Lettuce, spinach or whatever you would like!
1 tomato
1 inch cucumber
1 tbsp feta cheese
Some shredded carrot
2 strawberries
3 asparagus
1/2 salmon filet

Directions:
Cook salmon and asparagus. Cut vegetables and mix!

Enjoy!

Cucumber/tomato Sandwiches

Today I felt really creative and wanted to have a really delicious lunch, so I decided to make this healthy cucumber sandwich filled with an egg salad and tuna. They turned out really good. Definitely not the last time I make those!

Ingredients:
1/4 of a cucumber
1 boiled egg
1/2 tbsp mayonnaise
1 tbsp greek yoghurt
1/2 tsp curry
1/2 tsp bacon cheddar seasoning (I used Kernel season's)
salt and pepper
1 tomato
1/2 can tuna in water
Some slices of bell pepper (optional)
Fresh Dill (optional)

Chop the egg and mix with mayonnaise, greek yoghurt, curry, seasoning, and salt and pepper.

Make the sandwiches however you would like.

Have a healthy saturday!