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Greek Stifado


(Norsk oppskrift: Stifado, gresk gryterett)

Stifado is a flavorful Greek dish that is perfect for winter. There are lots of flavor in this lush stew, and it feels extra warming due to the exotic spices. Did I mention that it tastes great?

16683959_10154669508181622_3818800733083276496_n-002Stifado, 4 servings:

  • 800 grams stewing beef
  • 2 cloves finely chopped garlic
  • 2 chopped onion
  • 2 tablespoons oil for frying
  • 4 tablespoons tomato paste
  • 200 ml red wine
  • 1 tin chopped tomatoes
  • 3 bay leaves
  • 1 whole cinnamon
  • 4 whole cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon sugar

Cut meat into cubes (2×2 cm). Brown the meat in two rounds with garlic and onion in a pan with oil.

Add the tomato puree into the pan and cook for a few minutes. Add the red wine, canned tomatoes and whole spices. Simmer under a lid for 1-1 ½ hours, or until meat is tender. Season to taste with salt, pepper and sugar.

Serve with pasta, salad, tzatziki, roasted potato and / or good bread.

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dav

Hungarian Goulash soup


(Norsk oppskrift: Gulasjsuppe )

A lot of Danes start their winter vacation this weekend, and some of them go to Norway to ski and enjoy the snow, as do the Swedes and the Norwegians. Whether you are going to a cabin in the mountains or staying at home, you are going to love this recipe I am sharing today; a big pot of delicious beef and paprika-soup – the Hungarian Goulash soup! This soup is the perfect winter food: so warming, so tasty, so filling, so satisfying!

dav

Goulash Soup

(Mind you, the recipe sais beef, but if you have venison lying about, go ahead and use it! If you use very lean meat – then increase the amount of bacon in the soup.)

Goulash soup (6 servings):

  • About. 600 grams beef shin
  • 100 grams of bacon
  • 2-3 tablespoons butter or oil for frying
  • 3 onions
  • 10 smallish potatoes
  • 3 red bell peppers
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika (or 2 tablespoons regular paprika if you don’t have the smoked)
  • 3 cloves garlic
  • 2 tablespoons red wine vinegar
  • 4 tablespoons tomato paste
  • 3-4 tsp salt
  • 1 teaspoon caraway seeds
  • ½ teaspoon cayenne pepper (optional)
  • 1.3 liters beef stock (or water and stock cubes)
  • 1 teaspoon sugar

Cut the beef into cubes of 3×3 cm and cut bacon into small pieces.

Cook the meat in butter or oil over medium to high temperature in portions so that it gets a golden brownish color. (Don’t add all the meat to the pan at once, the temperature will drop and the meat will not brown.) Place the meat after every round into another pot or casserole dish. When you finish frying the meat, do not forget to “cook out the pan” with some water to gather up all the flavor at the bottom of the pan. Just pour this liquid over the meat.

Heat a large saucepan to medium temperature. Cut the peppers into strips and chop the onion. Sauté the onions in butter / oil. Add the paprika and sauté for five minutes.

Add the bell peppers, tomato paste, vinegar, garlic, sugar, salt, caraway and the cayenne pepper if you choose to use it. Then add the browned meat and pour over beef stock until it is all covered by liquid. Bring to the boil and let it simmer with the lid on for about 1 hour.

Peel the potatoes, but keep them whole, and add to the pot, put the lid back on and let it simmer for another 45 minutes until the potatoes are cooked through and the meat is tender.

Serve the soup piping hot with good bread and just enjoy! If this soup doesn’t warm your wintery cold body, then nothing will.

This soup is so good that the only criticism will be of the positive kind 🙂

dav

Exotic Corn Chowder


(Norsk oppskrift: Spennende Maissuppe)

I think it is quite rare that I present a vegetarian main dish like I do today. Normally I would fry up some bacon or chorizo to sprinkle on top of the soup, but I had no such thing to cook with. When I do meatless dinners, I do try to incorporate some shiitake mushroom, as that gives me the umami that I miss. So, there’s a tip for my fellow meat lovers, a lil’ shiitake makes the veggie-dishes oh so exquisite.

You can change the coconut milk for cream if you prefer, but I rather like the flavor the coconut milk adds to the dish. Also, no harm in topping the chowder with bacon, chorizo, friend chicken, crab meat, prawns or whatever your heart desires, devastation amongst your non-veggie guests are then easily avoided.

sdrCorn Chowder (4 servings)

  • 600g frozen corn (or 4 small boxes)
  • 3-4 cloves garlic
  • 1 chili
  • 2 tablespoons oil
  • 1 tablespoon powdered paprika
  • 1 can coconut milk
  • 1 dried shiitake mushrooms
  • 2 tablespoons finely chopped basil (or 2 teaspoons dried basil)
  • Pepper
  • 0.5 to 2 dl vegetable stock
  • 2 tablespoons finely chopped parsley (or 2 teaspoons dried parsley)

Heat the oil in a pan. Add the thawed and drained corn and cook until they start to golden and «pop» a bit. Stir in salt. Take off a couple of tablespoons of corn and set aside (to be used as garnish).

Stir in minced garlic, finely chopped chili, grated shiitake mushroom and paprika and fry for a minute. Add the coconut milk and simmer for a few minutes. Add the basil and parsley and purée the chowder in a blender until you have a smooth, thick soup. Adjust to wanted consistency with vegetable stock and season with salt and pepper.

Garnish with the corn you set aside, and enjoy.

dav

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Turkey and Sweet potato Chili


(Norsk versjon finner du her: Kalkun og Søtpotet Chili)

fb_img_1469433574201Those of you that have been following me for a while have learned that I do like my soups and hearty foods in the fall. I’m all about the comfort foods!

Today I present you with a turkey and sweet potato Chili that is not only super-duper easy-peasy, but also tasty and yummers. It’s also not as spicy as it looks from the recipe, because of the sweet potatoes, but remember that it is always easier to add more spices than to take them out of the food. If you want to be a little careful with the spices, start with half the amount, then add to taste at the end.

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14732117_10154347861566622_4512438988110443922_n-001Turkey and Sweet potato Chili

Ingredients

  • 1 tablespoon oil
  • 1 yellow onion, diced
  • 1 kg turkey meat, diced
  • 2-4 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 2 tablespoons taco seasoning
  • 2 large sweet potatoes, diced
  • 5-6 cloves garlic
  • 3-4 cups broth
  • 1 can black beans
  • 1/4 teaspoon red chili pepper flakes
  • 1/2 can green chilies, diced
  • Salt, pepper, cayenne to taste
  • Optional toppings: crème fraiche, cilantro, tortilla chips, salsa, roasted pumpkin seeds

Heat the oil over medium high heat in a heavy, deep pot.

Add the onion, turkey, 1 tablespoon chili powder, and 1 tablespoon taco seasoning. (If you are using precooked turkey, you might want to add a little water keep the turkey moist.)

When the onions are soft and the turkey slightly browned, remove from the pan and set aside.

In the same pot you used for the onions and turkey, now add a swig of oil and the sweet potatoes with the remaining spices and stir to combine.

When starting to brown, add the tomato paste and diced chilies. Give it a stir, and add the garlic, and broth. Bring to a low boil and simmer for 10 minutes or so, until the sweet potatoes are very soft.

Use a blender until desired consistency, then put the turkey/onions back in the pot along with the black beans and give it a stir

Adjust the seasoning with salt, pepper, cayenne.

Serve hot with rice or good bread, and any toppings that you like (crème fraiche, cilantro, tortilla chips, salsa, roasted pumpkin seeds)