This came to me as last minute inspiration. I had frozen red snapper filets, frozen spinach and soy cream and we had to eat :-) - 3 to 4 big potatoes - 5 to 6 cups frozen spinach (or even better, equivalent in fresh) - 1 big onion - 2 to 3 cloves garlic - Enough broth to cover potatoes while cooking - Breadcrumbs -
This is rice like my mother taught me.For 4 persons1½ cup basmati rice2 to 3 Tbsp oil1/4 thin vermicelliBlack pepper2½ cups chicken broth- Soak the rice in boiled water (anywhere from 10 minutes to a couple of hours, depending on how much time you have).- After soaking, rinse the rice in plenty of fresh water (until the water runs almost clear) then let it drip
There are many recipes I make with chicken filets, and the common denominator with all of them is that they are quick and easy.The following one is with my favorite flavors, fresh coriander, garlic and lemon.350-500 g of chicken filletsOlive oil4-5 cloves garlic, finely chopped.1 bunch fresh coriander (cilantro), chopped.Juice of one lemon1 Tbsp cornstarchChicken broth- Slice the chicken in bite-size strips.- Fry them in
Yes, oatmeal. With a little twist.My kids love this for breakfast, without the walnuts, with extra raspberries.1 cup oats1 tablespoon flaxseed (crushed, if you have the time)1 tablespoon maple syrupFrozen raspberries (or any berries, really), about 1 cupWater to cover, plus about 2 cm on top.Here in Denmark we have two kinds of oats, 'fine' and 'rough'. Both work well. I prefer the 'rough' type,
Yes, oatmeal. With a little twist.My kids love this for breakfast, without the walnuts, with extra raspberries.1 cup oats1 tablespoon flaxseed (crushed, if you have the time)1 tablespoon maple syrupFrozen raspberries (or any berries, really), about 1 cupWater to cover, plus about 2 cm on top.Here in Denmark we have two kinds of oats, 'fine' and 'rough'. Both work well. I prefer the 'rough' type,
