Chicken "Pot Pie" with Crunchy Brown Rice Crust

• 1 msk matolja
• 1 msk smör
• 500 g kyckling
• 150-250 g svamp
• 2 tsk timjan
• 1 stor morot
• 1 stjälke selleri
• 1 lök
• 0,6 dl mjöl
• 1 dl kycklingbuljong/vatten
• 2,5 dl mjölk
• 2,5 dl kokt ris
• 0,6 dl riven parmesan
• 0,5 tsk paprika
• 1 dl frysta ärtor
• Salt, Peppar

1. Stek kyckling i olja och smör 4-5 min.

2. Tillsätt svamp, morot, selleri, lök, salt, peppar och 1 tsk timjan. Fräs 6-8 min.

3. Tillsätt mjöl. Rör om i 1 min. Tillsätt mjölk och buljong/vatten. Koka stilla i 10 min.

4. I en ny skål: blanda ihop ris, parmesan, salt, peppar, paprika och 1 tsk timjan.

5. Tillsätt ärtor i kycklingblandningen och häll över i ugnsform. Lägg risblandningen över. I ugn 30 min 200 C.

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Myslibar nummer 3

• 2,4 dl torkad frukt (dadlar, russin, aprikos), finhackad/mixad
• 0,6 dl honung/agave
• 0,6 dl peanut butter
• 1,2 dl mandlar, grovhackade
• 1,8 dl havregryn
• Vanilj om man vill

1. Hacka frukten mycket fin eller mixa. Ska fungera som bindande medel, så det ska vara kliddigt.

2. Värm jordnötssmör och honung/agave i en kastrull, så att en jämn smet formas.

3. Blanda allt och lägg i en form (8 x 8 inch). Ställ i frysen minst 30min/över natten. Skär som bars. Förvara i frysen.

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Myslibar nummer 2

• 2 mogna bananer
• 1,2 dl peanut butter (utan socker eller annat dumt)
• 1,8 dl nötter, grovt hackade
• 0,6 dl kokos (riven)
• 1 tsk vaniljsocker
• 1/2 tsk kanel
• 1/4 tsk salt
• 2,4 dl havregryn (gärna hela)

Mosa bananer och blanda sedan i alla andra ingredienser. Lägg i ugnsform med bakpapper. 20-25min i 175 C.

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Peruvian Beef and Potato Soup

• 500 g ground beef
• 1 yellow onion, chopped
• 1 red bell pepper, cored, seeded and chopped
• 2 cloves garlic, finely chopped
• 8,2 dl beef broth
• 2,4 dl water
• 2 medium potatoes, peeled and finely chopped
• 1 tablespoon ground cumin
• 1 bay leaf
• 110 g dried capellini pasta
• Salt and pepper to taste

1. Cook beef in a large pot over medium heat until browned and cooked through. Remove from pot, set it aside and pour off all but 1 tablespoon of the fat.

2. Add onion, bell pepper and garlic and cook over moderately high heat until softened, about 4 minutes.

3. Add broth, water, potatoes, cumin and bay leaf. Bring to a simmer and cook for 10 minutes.

4. Add pasta and simmer until al dente, about 5 minutes.

5. Return browned meat and cook until warmed through, about 1 minute. Discard bay leaf, taste and adjust seasoning with salt and pepper, and serve.

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Easy Crust-less Spinach and Feta Pie

300 g frozen spinach, thawed and liquid squeezed out
1,2 dl scallions, chopped
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
1,2 dl reduced fat crumbled feta
2 tbsp grated Parmesan
1,2 dl white whole wheat flour (Bob's Red Mill)
1 tsp baking powder
1,6 dl fat free milk
1 tsp olive oil
3 eggs, beaten
1/2 tsp salt
Pepper

Directions:
Preheat oven to 200°C. Lightly spray a pie dish with cooking spray.

Mix spinach, scallions, dill, parsley, feta cheese, and in the pie dish.

Sift flour and baking powder in a medium bowl. Add remaining ingredients to the bowl and blend well. Pour into pie dish.

Bake 30-35 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.

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Bulgur go green

2 dl krydderurter fx basilikum, persille, kørvel, purløg 
1 fed hvidløg 
25 g parmesanost 
50 g mandler 
1 dl olivenolie 
Saft af ½ citron 
Salt og peber

1 agurk 
100 g babyspinat 
Salt og peber 
2 dl kokt bulgur

Tilberedningsmetode

Kog bulgur som angivet på emballagen og afkøl.

Hak krydderurterne og kom dem i en blender sammen med presset hvidløg, revet parmesanost, mandler og olivenolie. Blend til en pesto. Smag til med citronsaft, salat og peber.

Skær agurk i små tern. Skyl og slyng spinaten. Vend bulgur med krydderurtepesto, agurk og spinat.

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Spicy Vegetarian Chili

• 500 g eggplant
• Olive oil
• 2 onions
• 3 cloves garlic
• 2 zucchini
• 2 red bell peppers
• 1-2 jalapeño
• 2 x canned plum tomatoes
• 1 Tbsp ground cumin
• 1-2 Tbsp chili powder
• 2 teaspoons dried oregano
• 1 teaspoon fennel seeds
• 1 can beans
• Zest of one lemon
• 3 Tbsp lemon juice
• 1 teaspoon sugar
• 0,8 dl chopped fresh cilantro
• Salt & black pepper to taste

Method

1 Preheat oven to 175 C. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.

2 In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.

3 Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.

4 Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

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