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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Fritata and salad topped w. Pecorino cheese

It wasn’t too long ago that we made fritata (as we were informed is the proper name, rather than omelette), but after getting a new delivery from Årstiderna with Pecorino cheese and olive oil it was time again anyways.

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Fritata w. tomatoes topped with Pecorino cheese.

We made a really simple one this time. Just the eggs, water and grate cheese, mix it and pour it into the cast iron pan and then placed thin slices of tomato on top. To get the fritata well done without burning it we use to cover the pan with a lid.

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The simple ingredients for the fritata. Eggs, tomatoes, pepper and cheese for topping. The eggs were of course mixed with some water before ending up in the pan.

For the last few minutes we put the grated cheese on top of the fritata and returned it to the stove with the lid on.

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The final, good-looking result.

We had also go a fresh delivery of vegetables and avocado from Årstiderna this same day, so we enjoyed the fritata with fresh vegetables. Both the bell pepper, cucumber and the tomatoes were some of the freshest vegetables I have ever tasted, even compared to the farmers’ market vegetables that we got during our year in Dublin. The vegetables were amazingly crispy and so filled with flavours. It is definitely not the last time we buy vegetables from Årstiderna simply because of that reason. It was obvious that they had not stored the vegetables for a week in a distribution center before sending them us. They were maybe not freshly harvested, but close enough. Not even our groceries from FRAM are as fresh as these.

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A perfect simple dinner plate. Fresh salad with pecorino topped fritata.

I also want to take the opportunity to brag a bit about the fritata, it was by far the best one I have ever accomplished. Perfect texture all throughout without being burnt or getting stuck in the bottom of the pan. Wonder if that will ever happen again…

Happy cooking,

Cecilia & Magnus

Omelette pan

This post shares some inspiration to a more simple dish that is really quick to make, but still delicious. A frying pan omelette filled with yummy vegetables, from the home delivery that we had.

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Simple omelette lunch!

Making a omelette like this is also a perfect opportunity to make use of leftovers. We had some diced turnip with red onion in the fridge that was just perfect to add!

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Ingredients used in the omelette.

First, carefully brown the sliced onion in a cast iron pan and then add some chopped greens, we had spinach! Also put the leftovers in the pan and let them be warm. The eggs are whisked together with a small amount of water and then poured over the vegetables. Top everything with pretty tomato slices, salt and pepper! Leave at low/medium temperature until the eggs are cooked. It helps to put a lid over the frying pan.

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Stuffed omelette in the cast iron pan.

Look how pretty it became!?

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A perfect paleo lunch.

Served with the omelette was a red cabbage and carrot salad and a perfect avocado half. Top the omelette with a click of butter and sprinkle some olive oil on top.

Enjoy simple cooking!

/Cecilia & Magnus

Veggie box delivery

Lately we have started to use the service to get food delivered to our home instead of going to the store and pick it up ourselves. It saves so much time and energy to do more fun stuff!

This time we tried out delivery from an all organic vegetable box and was astonished over the freshness of the veggies and the very good assortment that we got.

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Fresh organic vegetables.

Spinach and other greens, parsnips, carrots, cabbage, root celery, garlic, onion, tomatoes, chili pepper and mini bell peppers. And not to forgot, the two perfect avocados!

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Vegetables delivered in a nice wooden box.

It’s extra nice that the veggies comes delivered in a nice wooden box, that you return back to the delivery man next time. We have chosen to have a box like this delivered once every second week for now and complementing with veggies from FRAM when needed.

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Welcome gifts with the first delivery.

Since it was our first delivery we got a nice welcome package with the box as well. Sea salt, olives, apple cider vinegar and a really tasty olive oil!

Later Oliva enjoyed the box as well. Boxes are the best thing in the world!

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Cat in a box.

/Cecilia & Magnus

Venison meat loaf w. veggie rice

This is a simple and quick dinner for a weekday, or the weekend if you´re busy with other things than cooking… A meatloaf of minced venison meat and rice made of cauliflower, turnip and carrots. Find out the tasty seasoning below!

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Venison meatloaf served with vegetable rice.
The meatloaf was seasoned with estragon, green pepper, dijon mustard and red onion. Dijon mustard and estrogen is such a nice combination that also goes very well together with red onion. Make sure to use a lot of seasoning since the venison meat is almost fat free and therefore requires some extra.

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Ingredients used for the dinner.
Work all the ingredients into a loaf in a oven ramekin. I used the cauliflower leaves to decorate around it, eatable decoration! Since there is no fat in the meatloaf I topped with some lard as well. Place in the oven at roughly 175°C and don’t let it go for too long since it will become dry. The core should be slightly pink.

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Meatloaf with lard before going into the oven.
The vegetable rice is very simple made with help of a kitchen mixer. Use the “S-blade” to shred the cauliflower and the grater plate for the carrots and turnip. Quickly steam it in a pot to soften it slightly.

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Shredded vegetables.
Make sure to add some acidity to the rice when serving, for example white wine vinegar, which makes it really fresh. Also top with a click of butter!

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A nice paleo, low carb dinner!
Happy dinner,

Cecilia & Magnus

Broccoli soup w. leek

Time for some pretty green soup! Broccoli, cauliflower, leek, bone broth… Spiced up with cayenne and cumin. If you have your bone broth, soups are so easy to make!

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Paleo broccoli soup

Ingredients needed:

  • Broccoli
  • Cauliflower
  • Leek
  • Onion
  • Bone broth
  • Cayenne pepper
  • Cumin seeds
  • Water
  • Salt and pepper

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How to:

  1. Cook the broccoli and cauliflower in small pieces in a pot with bone broth together with ground cumin seeds, cayenne, salt and pepper.
  2. Meanwhile, chop the onion and leek and fry until soft in a saucepan with some cocnut oil or lard.
  3. When the broccoli and cauliflower are soft enough, use a blender to make soup out of it. Add water to desired texture.
  4. Add the soft onion and leek into the soup and serve!

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We had the soup topped with some feta cheese and balsamic vinegar to add some acidity. A plate with venison liver pâté is nice complement to it as well!

Happy soup,

Cecilia & Magnus

Ribs w. veggies

Sometimes it can be hard to decide exactly what to have for dinner and one solution can be to have a mix of different vegetables to make it more festive together with a piece of meat.

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Dinner with ribs and vegetables.

For this dinner we made a raw salad with red cabbage.

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Red cabbage in slices.

The cabbage is shaved in the mixer into thin pieces and turned together with salt, pepper, turmeric and ginger powder, coconut vinegar and olive oil. So many good nutrients and colors in there!

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Red cabbage salad with ginger and turmeric.

Some brussels sprouts was found in the fridge as well and the best way to cook them must be to roast in the oven, right? Especially with some nice home-made lard on top.

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Brussels sprouts with lard.

And to add some extra color and texture to the vegetable collection some red beets and winter squash was roasted in the oven together with the brussels sprouts. The squash was sliced in two halves, with the shell remaining, and put into the oven with the flesh side upwards. The shell on this variant is too hard to be able to eat, but it is very simple to release the inner flesh from it so there is no point to remove the shell before cooking it.

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Winter squash and red beets.

The ribs was seasoned with dried oregano, chili powder, chili flakes and salt and pepper. So tasty! And using a chili of good quality makes all the difference in taste.

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Ribs seasoned with oregano and chili.

The final plate was served with a click of butter on top of the warm veggies and a nice glass of red wine. It requires a bit of work to prepare all the vegetables, but help each other out with it. And the red cabbage salad can of course, and probably should, be made in advance!

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Paleo dinner with a glass of red wine.

Happy dinner,

Cecilia & Magnus