Bananas
Bananas….some like them ripe, some like them green…I am sort of in between. When I buy them, I usually buy them green so they last longer in the fruit bowl, but often I have one or two left which keep on being left behind in …
Author: karinstub
Pizza sauce
I named this post “pizza sauce”, but I could have said “pasta sauce” or something similar. But instead of buying a jar of pizza sauce, you might as well make it your self. It doesn’t matter, if you have fresh tomatoes, left over tomatoes or …
Edamame Beans
I learned about edamame beans when living in Asia. In Japan they would often be served as a snack in pods – later on I learned to appreciate them de-shelled. When served in pods, boil them between 5 to 10 minutes in salted water (just enough salt so that it tastes like sea water), cool them off in cold water or they will continue boiling in their shell. Serve them warm or cold. I better note, that you do not eat the shell. You easily release the beans from the shell by “popping” the beans out of the shell.
Or – you buy them frozen pre-boiled and steam them in a bit of water either in a pot or the microwave for about 5 minutes and they are ready. I use these for my girls’s snack boxes letting them release the beans from the shells, when they are eating.
You can also buy them frozen already released from their shells. I often use these for salads or in salads. Edamame beans are great when you need a quick salad as a side for any meats, pizzas, sandwiches or the like. All you have to do is to de-frost the beans and they are ready for use.
Edamame Bean Salad
This is so easy! I often have a bag of edamame beans in the freezer ready for use – all you have to do is to take it out, defrost it, mix it up with a few ingredients and you have a wonderful green side …
Chicken Salad
What do you do when you have scraps of a whole chicken? Well – the scraps don’t make a whole meal on their own, – but peeled it adds to a nice chicken salad. I do several – but here is one based on cucumber, …
Quinoa with pomegranate
This is one of my absolute favorites. It is not exactly a cheap salad to make but super simple and the kids love it – most likely because of the sweet pomegranate. This is indeed a fruit out of the ordinary. It is both sweet and sour and very colorful. People have asked how you peel it, which is very simple. You just cut it up and peel out the seeds. Some say this is easier when submerged in water. I don’t think so. Anyway – have a go! It is sooo super tasty.
Ingredients:
100 ml. quinoa, white or mixed with red
200 g rinsed rocket salad
150 g crumbled feta cheese
seeds of 1 pomegranate
100 g roasted pine nuts (not essential)
1 ripe diced avocado (not essential)
juice of 1/3 squeezed lemon
2 dl olive oil
salt
Method:
Rinse the quinoa in cold water. The outer shell contains a bitterness that you need to rinse off – put it in water, rub well and rinse under cold water and dran. Cook the quinoa in 1.5 dl water for about 10 minutes with a bit of salt, turn off the heat and let it stand for another 15 minutes. Let it cool. This can be done well advance – even a day ahead.
Rinse the salad, crumble the feta cheese, roast the pine nuts until tanned – no oil needed and let them cool, peel the pomegranate, dice the avocado and mix it all up.
Whisk up the lemon and oil until it emulsifies and add a bit of salt. Mix with the salad.
That’s it!!
I know it can seem a bit overwhelming with the quinoa – but once you have done it the first time – you will find it very easy.
Generally, we have this salad for a variety of meals…bbq’s, filled peppers, meats, chicken…it pretty much goes with anything. It is also great for a buffet.
Tomato bruschetta
These are an absolute must when summer comes and another great way to use tomatoes and if you have french bread or artisan bread which is a few days old – this is the perfect recipe. And even better, kids love them, adults love them…you …
Tomatoes
Green, Yellow, Red, big, small, sweet, tangy…they come in all sorts of shapes, tastes and colors. I must say, that i usually use the red and yellow ones – both small grape tomatoes, cherry tomatoes, cocktail tomatoes, beafsteak tomatoes and large plum tomatoes.
I always have tomatoes on stock – not least because I am afraid that I run out as I always use them for snacks for the girl’s lunch boxes. Therefore I end up buying in excess. Because of this I always end up struggling a bit to use them all before they go old. However, – I never discard them. As said, – I use them for snacks in the lunch boxes. In addition, I use them in stews, in salads, as salsa for bruschettas, tortillas, food pancakes, in sandwiches, soups, pizza sauce and more. If they turn a bit dry and wrinkly, they end up in a soup or a stew where it matters less if they are wrinkled and have seen better days.
Tomatoes are generally cheap, tasty and healthy! We love tomatoes.
Tomato soup
I often have tomatoes in the house as I use them for salads, snacks for the kids, soups, stews, chopped with tortillas, food pancakes, salsa..tomatoes are good for so many things. Often, however, I also end up having tomatoes in excess. Instead of throwing them …