New week soon and the planning is done (thanks CDR for that:)). Maybe now it's happening: all the children eat fish! At least we have a new recipe to try. This week's menu also includes meat pies a la my sister Tove (who co-founded Coin de Rêve), minestrone soup without celery and a creamy tomato and parmesan pasta that we know everyone likes.
I got this recipe from my sister and it comes from the Big Cookbook. There are two steps that take a little time: the dough (must rest for 30 min) and the mince to cool. In addition to that, the pierogies should be in the oven for 25 minutes, but the rest is quick and easy. On the other hand, you can prepare both dough and minced meat the day before (that's what I do) and then it's easy as pie when you have to fix the pierogies. Take the opportunity to double the batch and freeze, and you will have perfect, nutritious desserts to prepare.
What did we think? 10 out of 10. We will come back to this recipe with different fillings and also make it when we don't have it as a planned dinner to freeze as dessert. Ate and appreciated by everyone, including the picky 8-year-old.
3 dl wheat flour
125 g butter
1.5 dl cottage cheese
2 yellow onions
1 tablespoon butter or margarine
200 g minced meat
4 tbsp chilli sauce
1 tbsp soy
2 tablespoons of oregano
0.5 dl chopped parsley (frozen is perfect)
1 egg for brushing
Mix flour, butter and cottage cheese into a smooth dough. It's quick and easy in a food processor. Let the dough rest in the refrigerator for about 30 minutes (or overnight if you prepare the day before - remember to bring the dough to room temperature a little before you make the pierogies).
Peel the onions and finely chop. Sauté in butter in a frying pan. Add the minced meat and fry everything together while stirring.
Add chili sauce and soy. Season with salt, pepper and oregano. Let the filling cool (I also do this the day before and store in a tight jar in the fridge). Add parsley.
Divide the dough into 4 parts. Roll out each part into a round cake, approx. 15 cm in diameter. Divide the filling on one half. Fold over the other. Press the edges together well.
Brush with lightly beaten egg. Bake at 200 degrees for about 25 minutes.
Serve the pierogies warm with salad/vegetable sticks.
I think soup is so good and especially lovely in autumn. Our children have not been very keen on eating soup and I will try to change that by scouting the very best and child-friendly soups and serving one every week. Do you have a favorite? Feel free to comment! I think this minestrone soup without celery looks promising and we make it with risoni.
What did we think? I thought it was good! :) Well worth trying this on your children, because I experienced the flavors as good and child-friendly. Our children? Well. Our 2-year-old ate just fine, the 11-year-old ate the "broth" itself and the pasta, but none of the vegetables and the 8-year-old took half a teaspoon because our new rule is that you have to taste anyway. Fall back plan was frozen deli meatballs and risoni... But we are only at the beginning of our soup challenge, new take next week.
2cloves of garlic
2vegetable stock cubes
1 jarkidney beans(380g)
1tbspchopped parsleyfrom the freezer
Boil the water in a kettle or in a small saucepan. Take another pan and add pasta water with plenty of salt in it.
Peel and chop the carrots into small cubes. Fry in a heated large pan with olive oil. Stir periodically so it doesn't burn.
Peel (not really needed, but done so that our children dare to eat it) and slice the zucchini into small cubes, put in the pan.
Peel and finely chop the onion and add to the saucepan. Peel the garlic and press in. Let it fry for 2 minutes and stir from time to time.
Pour in the hot water, stock cubes, crushed tomatoes, tomato puree, beans and spices. Let simmer for 15 minutes.
Cook the pasta according to the instructions on the package.
Add the pasta to the amount of soup that you eat at one time. If you are going to save soup for later, store the pasta separately and it will be much better when you are going to eat the leftovers.
Serve with a good bread.
WEDNESDAY. Salmon stroganoff with rice & vegetables (4 portions)
I have high expectations for this recipe that I found on Jenny's Food Blog. Hope it will be a good way to get omega 3 especially for our picky 8-year-old. Will come back with a review when the week is over :)
What did we think? 8 out of 10. I reduced both the cream and the creme fraiche due to poor planning (simply didn't have more), but I have to say that I definitely didn't want to use more than what I did and it turned out super delicious. The picky 8-year-old did not eat at home, so it is unfortunately not tested on him, but both Julia and Erik ate with good appetite. We adults added sriracha and it was very good!
4 salmon fillets (electric salmon for 4 people)
1 can of crushed tomatoes
1 yellow onion
1 red pepper
about 1 teaspoon sambal oelek (I skip this and have sriracha next to it instead of those who like it strong)
1.5 dl (2.5 dl) creme fraiche
just over 1 dl (2 dl) cream
2 dl of water measured in the empty can with crushed tomatoes
2 tbsp chives (frozen or fresh)
Finely chop the onion and paprika and then fry in heated olive oil in a frying pan or pot. Add crushed tomatoes, creme fraiche, cream and possibly sambal oelek. Season with salt, pepper and some chives.
Cut the salmon into 2 cm pieces and put them in the pot. Let cook until the salmon is done, about 10 minutes.
Serve with rice and vegetables.
Image from Lina's grocery bag
THURSDAY. Creamy tomato & parmesan pasta with crispy turkey bacon (4 portions)
A repeat of a recipe from Lina's grocery bag that ran out in no time at our house. Everyone loved it and the dish is also super easy to prepare! Highly recommended.
What did we think? 10 out of 10. Everyone thought it was really good, but we already knew that before. You can skip the bacon if you want this dish as a vegetarian.
1 yellow onion
1 clove of garlic
1 can canned cherry tomatoes (or other crushed tomatoes)
1 dl whipping cream
0.5 dl water
1 chicken stock cube
approx. 25 g of grated parmesan
Rigatoni pasta for 4 people
200 g turkey bacon
Tomato and Parmesan sauce : Finely chop yellow onion and garlic. Heat olive oil in a pan and fry onion and garlic for about 2 minutes. Add canned tomatoes, whipping cream, water and crumbled chicken stock. Let simmer for about 5 minutes. Mix in grated parmesan cheese. Season with salt and a little freshly ground black pepper. If you want, mix the sauce smooth with a stick blender.
Shred the turkey bacon and fry until crispy in a frying pan with olive oil. Drain on some paper towels.
Cook the pasta in plenty of salted water.
Mix freshly cooked pasta with tomato and parmesan sauce. Arrange on plates and top with grated parmesan and turkey bacon. Serve with vegetables of your choice, the recipe suggests cocktail tomatoes and baby spinach.
Then it's FRIDAY FUN and that means tacos :) Have a really nice week!
Kajsa on CDR
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