We got like 2 kg of wonderful red bell peppers with a vegetable delivery a while ago. Organically grown of course, hopefully loaded with vitamins and fibers. The color or taste indicated that at least! Lately we have started to focus more on getting enough quality fibers in our daily meals to serve all the gut bacterias, I’ll come back to that in another post.
I looked for some inspiration of what to pair with the bell pepper and found out that the combination of dill and red onion would be really nice. It turned out fantastic, find the recipe below and make one yourself!
Bell pepper w. dill salad
Red bell peppers
Dill, dried or fresh
Salt & pepper
White wine vinegar
Chop all the vegetables in suitable sizes. Add in a bowl and add salt, pepper and dill. Sprinkle some white vinegar on top and cover with olive oil. For best result, let it rest for a couple of hours before eating to let the vinegar soften the onion and blend all the flavors nicely.
I cheated slightly on the resting part though, but it was delicious anyway! The artichokes gives such a nice earthy flavor to the more sour onion and fresh bell pepper.
For this Saturday lunch a while ago we had the salad together with a spinach and tomato frittata topped with pecorino cheese and some fried mushrooms and saurkraut. A satisfying weekend lunch.
Aubergine, or eggplant, is a vegetable that we really enjoy having and I think the meaty texture of it makes it fun to work with. For this dish, I was just inspired by the color green! Leek, capers and fresh parsley together with dijon mustard for some sparkly taste..
Find the recipe for the dressing below!
The aubergine was simply cut into staves adding chopped leek and squeezed garlic on top and seasoned with salt and pepper. Before going into the oven at about 175°C some melted lard was poured over.
Capers and parsley dressing
Salt & pepper
Chop the parsley and add the rest of the ingredients to taste.
The dressing complemented the soft aubergine very good and was making the dish very interesting. A piece of pork loin and avocado was served with it, but I would say almost any protein would work very well to it.
Here follows another amazing recipe of a stew made in the Wonderbag! This time our favorite meat, the oxtail, had to stand back for some beef cheeks. Not bad competition!
That is something we haven’t cooked for several years since we have had trouble to find it. But now we were able to get some really nice cheeks from grass-fed cows, which were even better than we remembered them to be. So tender and loaded with fat.
Beef cheek stew w. celery
Apple cider vinegar
Bone broth + water
Brown the beef cheeks on both sides in a hot saucepan with some cooking fat. Put the cheeks aside.
Chop all the vegetables in small pieces and add to the pot.
Place the cheeks back and add bone broth + water until all is covered.
Add the seasoning and a splash of apple cider vinegar for some acidity.
Let it boil for about 30 minutes on the stove and than place it in the Wonderbag. Seal tightly and leave for a couple of hours. (Or leave at the stove until the meat is really tender.)
When ready, slice the meat and serve with the yummy broth.
The taste of the celery was a really nice complement to the meat and the bay leaves gives such a nice depth of all the flavors.
We had the stew with some steamed carrots and savoy kale and topped with soured cucumber and some greens. Turned out as a great dinner, with a glass of red wine to as well.
Below follows a delicious recipe for a Persian inspired chicken stew. We had it with some “carrot rice” and a really nice green kale salad consisting of kale, lemon, lemon juice and finely chopped red onion. A good, sourish complement to the warm chicken stew.
A chicken stew with roasted nuts in and crunchy fresh pomegranate seeds on top. I was fortunate enough to have cinnamon roasted nuts waiting in the fridge, so I just used them instead of roasting new ones for the stew!
Chicken stew w. nuts
Chicken on the bone, 1-2 kg
2 onions, chopped
2 dl nuts, roasted and chopped
Salt & pepper
Bone broth + water
Dry roast the nuts in a frying pan or in the oven.
Heat a pot with butter, lard or coconut oil and gently brown the chicken.
Put the chicken aside and sauté the chopped onion until soft.
Put the chicken back in the pot and cover with bone broth + water.
Add all the spices and nuts and let it boil gently for about 30 minutes.
Place the pot in the Wonderbag for a couple of hours, or on the stovetop until the chicken meat fall off the bones.
Don’t forget to top the meal with pomegranate seeds!
Two weeks ago we stumbled over a wonderful recipe of a really tasty paste of turmeric, something that they call golden milk. It is basically a mixture of a number of spices that one mix in water reduce to a paste. This paste is then dissolved in coconut milk (or coconut cream+water) to create a close to perfect hot cup for the evening. Curcumin in turmeric is really healthy, but unless you are completely into asian foods with curry etc. it is kind of hard to eat any substantial amounts of it. However, this golden milk is a perfect way!
For the paste:
0,5 dl turmeric
2 dl water
2 tsp black pepper (ground), to block the degeneration of the curcumin in the body and maximise the amount we can have use of.
Blend the ingredients in a sauce pan and bring to a boil, whilst stirring. Let boil until it has turned into a nice paste-like texture.
Add spices for flavour. We have yet to try something outside the basic recipe, because it is just that good(!).
2 tsp cinnamon
2 tsp cardamom
1 tsp vanilla powder
4 tbls coconut oil (which helps with the absorption of the curcumin)
Place in a glass jar and store in the fridge for up to two weeks.
We can’t get enough of it! About at three each afternoon both of us start to have cravings for our evening cup of golden milk, so there is definitely something good with it! Goes perfect with a bowl of dessicated coconut that you dry roast in a pan and mix with virgin coconut oil as well.
Hope you enjoy it as much as we have! It should also seriously help the immune system cope with all the winter and spring flues/sicknesses that seem to be everywhere.
Another lamb stew packed with spices and flavour! Can’t get enough of it and it is so convenient to just let it slowcook in the Wonderbag. To add some extra color and nutrients to the tomato-red stock and the orange root vegetable mash we had steamed red cabbage served with it.
We found some really nice pieces of lamb neck and lamb leg at the butcher, perfect meat for this stew.
Spicy lamb stew
Lamb meat on the bone, 1-2 kg
400 g crushed tomatoes
Bone broth + water
Ground sweet paprika
Salt & pepper
1. First, dry-roast the coriander and cumin seeds in a pan.
2. Mortar together with the turmeric, paprika, salt and pepper.
3. Toss the lamb meat in the spices.
4. Heat a pot with lard, coconut oil or butter and brown the meat.
5. Place the meat aside, chop the onion and brown it until soft in the pan. When soft, add chopped garlic and grated ginger.
6. Place the meat back in the pan and add the crushed tomato, bone broth and water to cover all the pieces.
7. Add the cloves, cardamom and cinnamon.
8. Let the stew boil softly for at least 30 minutes and place in the Wonderbag for a minimum of 4 hours.
The stew is of course possible to leave on the stove top to finish as well, but a slowcooker is better!
All the spices creates a well needed cosiness and warmth during these cold winter months. To balance the dish, it’s nice to squeeze some lemon juice on top before eating!
Minute steak along with other “fine” cuts are, as I am sure you all have seen by now, quite rare in our kitchen. However, when we can find it on short expiration date for half price we just might buy it. This time it was a package of minute steak that we picked up.
The nice thing about minute steak, as the name suggests, is that it is quick to cook. Given our inexperience with cooking something for less than 25 minutes this dinner took its share of time to cook despite the minute steaks…
To go with the minute steak we made oven roasted beets of mixed colours, namely red and polka. After cubing them we placed them in a large ramekin, seasoned and topped with neutral coconut oil. The beets were then placed in the oven for roasting at 210 °C for 40 minutes.
We were also lucky to have some leftover capers from one of our boeuf tartares which we combined with the oven roasted beets together with some crumbles of feta cheese. To top it all off we added a small amount of sauerkraut.
Excluding the planning time to get the beets roasted and done the whole dish did not actually need that much preparation. Once the beets are in the oven one can pretty much do whatever one wants to for about 30 minutes before it is time to get back to the kitchen and finish the minute steaks, laying the table and planning the plating. So, in that regard it is quite nice to cook minute steak for a change. It was tasty for sure, but it is a long way from being comparable with slow cooked meats with marbled strains of fat. Like ox-tail or loin of pork. Anyhow, hope you enjoyed the inspiration for the side and happy paleo cooking.