Bell pepper salad

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!

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Saturday lunch with raw bell pepper salad.

Bell pepper w. dill salad

Ingredients used:

  • Red bell peppers
  • Red onion
  • Artichokes
  • Dill, dried or fresh
  • Salt & pepper
  • White wine vinegar
  • Olive oil
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Ingredients used in bell pepper salad with dill, onion and artichokes.

How to:

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.

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Lovely color of the raw bell pepper salad.

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.

Happy paleo,

Cecilia & Magnus

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Roasted ginger and lemon chicken

The past week we have had such crawings for chicken. Fortunately we also bought one last week so we figured it would be nice to cook it. With some planning we allocated almost four hours for the chicken in the oven. Before putting it there we however covered it with butter and seasoned it with lemon zest, fresh ginger and a branch of rosemary. The rest of the lemon was stuffed into the chicken together with some garlic and even more rosemary. Next it was placed in the oven at 130 °C.

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Chicken ready for the oven.

To the chicken we stir fried sweet potato and Jerusalem artichoke in some bone broth.

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Sweet potato, jerusalem artichokes and bone broth for the stir fry.

Leaving anything in the oven for a sufficiently long time at low temperature is by far the safest and easiest way of arriving at a perfectly moist and cooked piece of food. Be it vegetables, chicken or any other meat.

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Served sprinkled with some olive oil.

It did maybe not turn out as pretty as we had hoped, but that did not affect the taste. Chicken skin must be the best thing ever, right? Such a perfect combination of all the flavours and all that healthy fat. We are really sorry for all those that remove the skin when eating their chicken. That is really a shame to miss out on that.

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Enjoying dinner with a small glass of wine.

We fancied a small glass of red wine together with the food, just as a way of enjoying the flavours in the food even more.

Happy dinner,

Cecilia & Magnus