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Quick chicken tortilla
INGREDIENTS
- 1 whole grain tortilla
- 100 g of chicken breast
- 1/2 tsp of olive oil
- 1 tbsp of tomato paste
- A pinch of salt, caraway, and freshly ground black pepper
- A pinch of chili
- 1 clove of garlic
- 30 g of baby spinach
- 20 g of cream cheese
- Fresh herbs
METHOD
- Thinly slice the chicken breast.
- Brush the pan with olive oil and let it heat up.
- Place the chicken breasts on the pan and grill them on both sides until golden brown (about 2 minutes on each side over medium heat).
- Then slice the meat into thin strips.
- Next, return the meat to the pan along with washed spinach, pressed clove of garlic, tomato paste, cream cheese, seasoning, salt, and while stirring constantly, bring the mixture to a boil.
- Mix the chicken mixture over medium heat for about 3 – 4 minutes until the meat is completely cooked and the spinach wilts.
- Fill the tortilla with the prepared chicken mixture, sprinkle with fresh herbs, and tightly roll it up, then cut it in half.
Lentil soup
INGREDIENTS
- Two handfuls of lentils
- either regular or red 2-3 potatoes
- 250 ml cooking cream
- Salt
- seasoning
- 200 ml broth or stock 2 bay leaves
- Lemon or vinegar
- 2 cloves of garlic
- A pinch of black pepper
- Mascarpone or cream cheese
METHOD
- We bring water to a boil in a pot. While the water is heating up, we peel and chop the potatoes into smaller cubes and also peel the garlic. Rinse the lentils through a sieve with water.
- When the water is boiling, we add the potatoes, bay leaves, cloves of garlic, salt, and either broth or stock, and let it cook for about 7-8 minutes. Broth is definitely the better ingredient, but if you happen to have none or don’t feel like making two soups at once.
- If you don’t have an issue with meat, this is the right time to add a piece of sausage, which will add a proper flavor to the lentil soup. If you don’t like it, feel free to skip the sausage and continue with the following steps. Then we add the lentils to the pot and let it simmer for about 5 minutes.
- After cooking these ingredients, we add cooking cream and two heaped teaspoons of mascarpone or cream cheese spread to the pot. Let it simmer for 10 minutes.
- We can further season the soup with salt or seasoning to adjust the flavor intensity to your liking. Then we remove the pot from the heat, let it cool for at least 5 minutes, and we can add a dash of lemon juice or vinegar, mix, and serve!
Quick Pad thai
INGREDIENTS
- Rice noodles (glass noodles)
- 250 g peeled shrimp
- 100 g green beans
- 2 spring onions
- Peanuts (unsalted, unroasted)
- Lime juice
- Soy sauce
- Tamarind sauce
- Coconut sugar
- Coconut oil
METHOD
- We grind the peanuts in a blender. We pour hot water over the glass noodles and let them soak.
- We put coconut oil or fat on the bottom of the wok, add drained softened noodles, soy sauce, tamarind sauce, coconut sugar, and fry.
- After a while, we add shrimp, spring onions sliced into rings, cleaned and sliced green beans, lime juice, and crushed unsalted peanuts. We heat everything together.
Cranberries Beef sote
INGREDIENTS
- 500 g of beef thigh
- 1 large onion
- 1 tbsp of olive oil
- 70 g of tomato paste
- 150 g of dried cranberries
- 1 tsp of salt
- 1/2 tsp of ground black pepper
- 1/2 tsp of ground caraway
- 200 g of SOS Classic rice
- 500 ml of water
- 1/2 tsp of salt
METHOD
- In a larger pot, heat olive oil and sauté finely chopped onion until translucent.
- Add the beef, cut into small pieces, and sauté over high heat for about 2 minutes.
- Then add the tomato paste, spices, dried cranberries, mix well, and cover the pot.
- Simmer the meat over low heat for about 60 minutes, stirring occasionally, and if needed, add a little water (I recommend this after 30 minutes of simmering).
- Season the meat towards the end.
- Meanwhile, rinse the rice thoroughly under running water and then cook it in a smaller pot with 500 ml of water.
- Add 1/2 tsp of salt and cook until tender, about 15 minutes.
- Serve the cooked meat with rice and optionally garnish with herbs.
Chicken gnocchi in creamy sauce
INGREDIENTS
- 500 g potato gnocchi
- 800 g chicken breasts
- 250 g brown mushrooms
- 100 g feta cheese
- 100 – 200 ml cooking cream
- 1 onion
- 1 tablespoon oil
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- chili flakes and sprouts (to taste)
METHOD
- In a wok or pot, sauté finely chopped onions in heated oil until translucent.
- Add chicken breasts cut into small pieces and sauté them over high heat for about 3 minutes until they are white on all sides.
- Then add washed and sliced mushrooms and cook them over medium heat, stirring occasionally, for about 5 minutes.
- Add seasoning, crumbled feta, and continue cooking for another 5 minutes.
- Then add the gnocchi, and if there is not enough liquid in the wok for the sauce, add 100 to 200 ml of cooking cream.
- Simmer everything together for about 5 more minutes. After cooking, the sauce should be just thick enough, but it should thicken further as the dish cools.
- Finally, sprinkle with sprouts and chili flakes before serving.
Fit & Healthy Hokkaido Soup
INGREDIENTS
- 1 Hokkaido squash
- 1 medium potato
- 1 onion
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 100 ml white dry wine (muscatel)
- 1 pat of butter
- 1 teaspoon brown sugar (or maple syrup) Less than
- 1/4 nutmeg (or a pinch of ground nutmeg)
- Salt
- Black pepper to taste
- Pumpkin seed
- oil
- pumpkin/sunflower seeds for sprinkling (optional)
METHOD
- First, peel and chop the onion. It doesn’t need to be finely chopped because the soup will be blended at the end. Prepare the washed Hokkaido squash, hollow out the center (flesh and seeds), and slice it into wedges.
- Then chop it, skin included, into cubes. Next, prepare one medium-sized potato, which will help thicken the soup (if you don’t use it, it won’t significantly affect the taste). Chop the potato into cubes.
- In a pot, heat about one tablespoon of olive oil and then sauté the chopped onion until translucent. Add the chopped squash and potato and stir. Let everything sauté for a while. Then add a pat of butter and a deciliter of white wine to the ingredients.
- Once the butter melts, pour in enough water to cover all the ingredients (at least enough to cover them). Add salt and black pepper to taste and a tablespoon of brown sugar. Mix everything well and let it simmer for a while until the mixture starts to boil. Then reduce the heat and let it simmer slowly for about 15 to 20 minutes.
- When the potato and squash are tender, you can grate less than a quarter of a nutmeg into the soup. (You can also use ground nutmeg, about a pinch.) Add two teaspoons of apple cider vinegar, which will enhance the squash’s flavor.
- Mix everything well, let it simmer briefly, and then turn off the heat. Finally, blend the soup, and you can serve it drizzled with a little pumpkin seed oil. It also tastes great with a sprinkle of pumpkin, sunflower, or flax seeds, which are very healthy.
Baked meatballs in tomato sauce
INGREDIENTS
- 1 kg ground meat
- 200 g pre-cooked rice
- 1 onion
- garlic
- salt and pepper
- 2 eggs
- 500 g tomato puree
- a bit of all-purpose flour
- a bit of butter
- potatoes
METHOD
- In a bowl, mix ground meat with rice, add finely chopped onion and pressed garlic. Season with salt and pepper, then mix in 2 eggs. Shape the mixture into balls by hand and place them on a baking dish.
- In a saucepan, prepare a roux with butter and flour, add the puree, a little water, season to taste, and simmer. Pour the sauce over the meatballs and bake them for 30 minutes at 200 degrees Celsius. Serve with potatoes or dumplings.
Quick no-rise pizza
INGREDIENTS
- 250 g of all-purpose flour
- 6 tablespoons of olive oil
- 1 and 1/2 deciliters of water
- a pinch of salt
- half a packet of baking powder
METHOD
- In a bowl, start by mixing the flour with the baking powder. Add water and oil, and knead with your hands until a dense dough forms. Add salt, not too much, and knead until the dough is consistent. Shape it into a circular shape, or for those who prefer, you can also shape it into a rectangle directly on the baking sheet. When baking, use parchment paper.
- Spread tomato purée on the dough and add whatever toppings you like. Bake at a high temperature of 220-250 degrees Celsius for about 10 minutes. Let it cool slightly before slicing.
Corn with a twist
INGREDIENTS
- Butter
- Corn
- Grated cheese (best with Parmesan, for example)
- Chili
- Chopped cilantro leaves
METHOD
- First, cook the corn until tender in the usual way. Remove it from the boiling water and let it cool slightly. Place 4 piles on a plate. One will be room temperature butter, sliced into smaller pieces, the second will be crumbled chili, the third will be grated Parmesan, and the fourth will be chopped cilantro.
- The process is very simple and can be done even by children. First, roll the corn in butter, then in chili, followed by cilantro, and finally in cheese. You can either consume the corn coated this way immediately or grill it for a beautiful brown color. It tastes really delicious! Enjoy your meal.
Quick beef Stroganoff
INGREDIENTS
- 500 g of beef sirloin
- 2 tbsp butter
- 1 tbsp oil
- 200 g of mushrooms
- 1 large onion
- 2 cloves of garlic
- 1 tbsp mustard
- 300 milliliters of beef broth
- 4 pickles
- 200 g of sour cream
- black pepper
- salt
METHOD
- We’ll slice the meat into thin strips, season with salt and pepper.
- In a pan, we’ll heat up butter and oil. We’ll quickly sear the meat on it, then remove it.
- We’ll slice the onion and mushrooms and sauté them in the drippings. Then we’ll press the garlic, pour in the broth, and add mustard.
- We’ll dice the pickles and add them to the sauce. Lastly, we’ll return the meat to the pan. We’ll mix everything together and simmer.
- When everything is ready, we’ll add the sour cream and season to taste with salt and pepper. Rice makes an excellent side dish.