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Central American CuisineComfort FoodGluten freeLunchMain DishMexican CuisineSouth American CuisineVegetarian

SPICY SWEET POTATO AND BLACK BEAN ENCHILADAS

by Tina Diep
written by Tina Diep
vegetarian enchiladas_FP

I usually always cook for my friends when they stop by but when my good friend TB wanted to stop by I asked her to help me as my energy wasn’t quite as high since I was big and pregnant at the time. TB has over the time realized that her body does best with a vegetarian and gluten-free diet so that gave me a challenge to come up with a good dish that was also pregnant friendly

vegetarian enchiladas_Ing
vegetarian enchiladas_P2

We cooked some vegetarian enchiladas and they were so amazing that if you are a die-hard meat lover you won’t be missing the meat in this dish. It is so satisfying that my husband sees this as one of his favorite comfort foods. You don’t have to feel too bad about eating this dish either since it is stuffed with black beans, sweet potato and corn. It is also very filling since it is made with corn tortillas. Two of these enchiladas are enough to make me full but you will probably eat an extra because they are that tasty. The good thing about this recipe is that it makes a lot of enchiladas and you can always freeze the stuffing for another good time.

Spicy sweet potato and black bean enchiladas
Yields 16
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237 calories
30 g
19 g
10 g
9 g
4 g
176 g
208 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
176g
Yields
16
Amount Per Serving
Calories 237
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 19mg
6%
Sodium 208mg
9%
Total Carbohydrates 30g
10%
Dietary Fiber 6g
22%
Sugars 5g
Protein 9g
Vitamin A
89%
Vitamin C
9%
Calcium
18%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Enchilada sauce ingredients
  1. • 1 can (15 oz) organic tomato sauce
  2. • 3.5 oz. chipotle peppers in adobo sauce, depending on your spice level (From the 7 oz. can I add 1-2 whole chipotle peppers and the rest of the adobo sauce and that is a pretty spicy sauce)
  3. • 3/4 cup nonfat plain yogurt
  4. • 2 cloves garlic, crushed with a garlic press
Enchilada ingredients
  1. • 1 tablespoon olive oil
  2. • 1 small/medium yellow onion, diced
  3. • 1 pound of sweet potato, cubed about ¾ inch
  4. • 1/4 cup water
  5. • 1 can (15 oz.) organic black beans, rinsed and drained
  6. • 1 cup organic frozen sweet corn
  7. • Salt and pepper, to taste
  8. • About 2 cups shredded mozzarella cheese
  9. • 14-16 corn tortillas
Topping/sides
  1. • Cilantro and/or green onions
  2. • Sour cream
  3. • Avocado
  4. • Tortilla chips
Instructions
  1. 1. Preheat oven to 350 degrees F.
  2. 2. To make the sauce use a blender and add tomato sauce, chipotle peppers with adobo sauce, yogurt, and garlic and blend until smooth and combined. Let the enchilada sauce cool in the fridge to thicken up.
  3. 3. Meanwhile heat a large skillet with olive oil over medium heat. Add the onions and sauté until soften (about 2 min). Add the sweet potato and water to the skillet, stir, and cover. Let the vegetables cook for about 12-15 minutes or until fork tender, stir occasionally to ensure that the sweet potatoes doesn't burn. You can add more water if needed. Once the sweet potato is fork tender, transfer to large bowl and add in black beans, corn, and 1 cup of the enchilada sauce, salt and pepper and stir to combine.
  4. 4. Spray an ovenproof dish with a little oil and add about 3/4 cup of the enchilada sauce on top, spread the sauce to cover the whole bottom.
  5. 5. Warm corn tortillas in the microwave for about 30 seconds so that they are easier to roll up, it will prevent the tortillas from cracking and breaking and make them easier to roll up. Add about 1/3 cup of the sweet potato and black bean mix and a little of shredded cheese to each tortilla. Roll each tortilla up and place them seam side down in your dish. Brush remaining enchilada sauce over the top of all the rolled up tortillas, and sprinkle shredded cheese on top.
  6. 6. Bake for 25-35 minutes or until cheese is melted and the edges of tortillas begin to turn a nice golden brown.
  7. 7. Serve with sour cream, tortilla chips, avocado slices, cilantro, and green onions, if desired.
beta
calories
237
fat
10g
protein
9g
carbs
30g
more
DiepLicious https://dieplicious.com/
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Comfort FoodItalian CuisineLunchMain DishVegetarian

PAN GRILLED ZUCCHINI PIZZA

by Tina Diep
written by Tina Diep
pan grilled zucchini pizza

It’s hard to not love a good pizza. I admit that when I eat out I usually go for the more traditional versions with tomato sauce and very few toppings, because it is hard to go wrong with simple, fresh ingredients in the Italian tradition. At home I will try and make more exotic pizza with different types of toppings as well as the traditional ones.

Jim Lahey, a legendary bread maker who owns a bakery in Manhattan called Sullivan Bakery, makes a wonderful zucchini pizza. The simple ingredients are very tasty and this is a good way of getting those green vegetables in your meal. His recipe requires breadcrumbs, which gives the pizza a nice crunchy texture.

How to make grilled pizza dough

If you want to keep your pizza on the healthy, unprocessed, and natural side, make sure that your breadcrumbs are made from only natural ingredients. Most breadcrumbs found in the supermarket have a long list of bad ingredients, including high fructose corn syrup.
Homemade breadcrumbs are easy to make using a stale leftover baguette (which should be made from natural ingredients). See my recipe here for “DiepLicious Homemade Breadcrumbs”.

how to grill pizza using a grill pan


The pan-grilled style of pizza dough is made from Craig W. Priebe’s recipe, which is a bit easier and quicker to make and handle than Jim Lahey’s. I like both dough recipes so you can choose either one. If you make Jim Lahey’s dough recipe, you can spread the dough out on a big olive oil greased baking pan instead of making a disk. You can find both recipes under the links below:

 “Craig W. Priebe’s grilled pizza recipe”

“Jim Lahey basic pizza dough recipe”

Pan grilled zucchini pizza
Yields 2
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451 calories
26 g
83 g
27 g
31 g
15 g
658 g
2318 g
15 g
0 g
10 g
Nutrition Facts
Serving Size
658g
Yields
2
Amount Per Serving
Calories 451
Calories from Fat 234
% Daily Value *
Total Fat 27g
41%
Saturated Fat 15g
74%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 83mg
28%
Sodium 2318mg
97%
Total Carbohydrates 26g
9%
Dietary Fiber 6g
25%
Sugars 15g
Protein 31g
Vitamin A
37%
Vitamin C
169%
Calcium
87%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • Grilled pizza dough, see recipe under link above
Zucchini topping ingredients
  1. • 2 ½ pounds (1.2 kg) of zucchini, grated
  2. • 1 ½ (10 grams) tablespoons salt
  3. • 2 cups (150 grams) Gruyere or high quality Swiss cheese, grated
  4. • 2 -2 ½ tablespoons (20-25 grams) homemade breadcrumbs
Instructions
  1. 1. Prepare the pizza dough.
  2. 2. Preheat the oven to 500°F.
  3. 3. Grate the zucchini by hand or use a food processor. Toss the zucchini in a medium bowl with salt and let it rest for about 15-20 min. This process helps draw water out of the zucchini.
  4. 4. Drain the zucchini in a strainer and use your hands to squeeze the excess water out. Pat the zucchini dry and toss with the grated cheese until well mixed.
  5. 5. Roll your disk of pizza dough out, and grill on both sides with your grill pan, spreading the zucchini on top and along the edges. Sprinkle with breadcrumbs on top.
  6. 6. Bake the grilled pizza in the oven just enough so the toppings turn golden brown. Take the pizza out and eat it either hot or at room temperature.
beta
calories
451
fat
27g
protein
31g
carbs
26g
more
DiepLicious https://dieplicious.com/

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Baked GoodsBreadBreakfastBreakfast & BrunchLunchUncategorizedVeganVegetarian

FRESH BAKED CRISPY SUNFLOWER ROLLS 

by Tina Diep
written by Tina Diep
Sunflower rolls_FP
Sunflower rolls_D

The traditional Danish weekend breakfast always consists of fresh baked morning rolls from the bakery. The Danes traditionally eat the rolls with butter, cheese, and/or jam. We call them “rundstykker”, meaning round pieces. Since I don’t have rundstykker available where I live in Brooklyn, I have to make my own. I don’t mind making them – there is nothing better than the smell of fresh baked bread in the morning. Although this recipe makes sunflower rolls that are different than the Danish rundstykker (which are white flour rolls), I like these better because they are a bit more rustic and have more of a bite to them.

Sunflower rolls_split

This recipe is ridiculously easy to make and takes no time to throw together. You don’t have to stick your hands in the sticky dough and knead, or even shape the dough into rolls. It’s that simple. The dough is made the day before and left overnight to rise in the fridge until next day. The dough gets bubbly, sticky and gooey, and when baked the rolls will have a beautiful crispy crust and a soft inside. Of course you don’t have to just eat these in the morning – they are also really good for lunch to make sandwiches. The crispy crust will disappear after a day, but toast them or heat them in the oven and the beautiful crust comes right back again. 

Fresh baked crispy sunflower rolls
Yields 12
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157 calories
28 g
0 g
3 g
5 g
0 g
83 g
261 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
83g
Yields
12
Amount Per Serving
Calories 157
Calories from Fat 24
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 261mg
11%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
7%
Sugars 0g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 500 grams (17.6 oz.) cold water
  2. • 8 grams (0.28 oz.) dry yeast or 20 grams of fresh yeast
  3. • 165 grams (5.8 oz.) white whole wheat flour (or normal whole wheat flour)
  4. • 250 grams (8.8 oz.) all-purpose flour
  5. • 60 grams (2.1 oz.) sunflower seeds
  6. • 8 grams (1.5 teaspoon) salt
Decoration
  1. • Sprinkle with sunflower seeds or pumpkin seeds (pepitas)
Instructions
  1. 1. Make the dough in the evening the day before you want to bake the rolls.
  2. With a wooden spoon, mix water and yeast together in a bowl until the yeast has dissolved. Add the flours, sunflower seeds and salt and stir together. The dough should be sticky and not too firm or fluid.  Cover the bowl with plastic wrap and let the bowl and dough sit in the refrigerator over night.
  3. 2. In the morning preheat the oven on convection bake at 450°F. Line two baking sheets with parchment paper and use two spoons to scoop the dough up into balls of about 1/2- 3/4 cup in size. Each baking sheet should hold about 6 rolls. Brush with water and sprinkle with seeds on top of each for decoration.
  4. 3. Insert one baking pan at a time in the oven on the middle rack and bake for about 8 min. Then turn down the heat to 400°F bake for another 7 min or until the rolls turns golden and crisp.
  5. 4. Take them out of the oven and let the rolls cool for about 5 min on a rack before serving.
  6. 5. Repeat step 3 with the other baking sheets of rolls.
  7. Now you’ve got fresh baked bread straight from the oven and a really nice smell in the house!
beta
calories
157
fat
3g
protein
5g
carbs
28g
more
DiepLicious https://dieplicious.com/
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Central American CuisineComfort FoodGluten freeLunchMain DishMexican CuisineVeganVegetarian

SPICY TOFU TACOS

by Tina Diep
written by Tina Diep
tofu tacos_FP

Back in the day, tofu was always a weird food to me. My image of tofu was a product with a bland taste, which could be transformed to have the consistency of meat. What was the purpose of trying to make something taste like meat if you were trying to avoid meat? Over the years, however, I have learned to appreciate tofu as one of the great healthy foods, and have learned the right ways to prepare tofu with amazing flavors.

Stuffing for tacos

My inspiration for trying tofu in my cooking was my friend Silas, who always bragged about how good his tofu tacos were. I was curious – how good could tofu be? By the time I was finally invited over to try his tofu tacos, which were amazing, I had already developed my own little recipe. His version of tofu tacos is actually not too far from my own, but mine are perhaps a bit spicier. Silas also introduced me to a taco topping that I now can’t live without, kalamata olives. That amazing salty taste perfectly complements the other flavors in the right way – give it a try even if you think it sounds a bit strange.

Today it is rare that we eat meat tacos at home, both because we try to keep a healthier lifestyle and because the tofu tacos are really good.

Here is the recipe for “Natural homemade taco seasoning”

tofu taco ingredients
SpicyTofu Tacos
Serves 4
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84 calories
6 g
0 g
7 g
1 g
1 g
44 g
65 g
3 g
0 g
6 g
Nutrition Facts
Serving Size
44g
Servings
4
Amount Per Serving
Calories 84
Calories from Fat 61
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 65mg
3%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
5%
Sugars 3g
Protein 1g
Vitamin A
7%
Vitamin C
10%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Tofu tacos ingredients
  1. • 1 package of extra firm tofu
  2. • 2 tablespoons olive oil
  3. • 1 small onion, cut into small cubes
  4. • 2 garlic cloves
  5. • Juice from ½ lime
  6. • 4 tablespoons tomato paste
  7. • About 2 ½ tablespoon homemade taco seasoning (see DiepLicious natural homemade taco seasoning)
Garnish
  1. • 1 tablespoon chopped cilantro
Instructions
  1. 1. Press the liquid from the tofu for about 20 min.  To press the tofu, you can place it on a plate, with another plate on top, and then add some weight on top (for example, a couple of heavy books).
  2. 2. Heat olive oil in a pan, and sauté the onions and garlic until translucent and slightly browned.
  3. 3. Crumble the tofu with your hands and add it to the pan with the onions and garlic.
  4. 4. Mix in the taco seasoning (you can add more or less of the taco seasoning depending on how flavorful and spicy you like it) and stir until well mixed. Add the squeezed lime juice and tomato paste, and stir until combined. If the tofu is too dry, you can add a tablespoon or two of water to dilute the tomato paste and create a sauce.
  5. 4. Transfer the tofu to a serving bowl, and garnish with cilantro.
  6. 5. Serve the tofu with you favorite toppings such as sliced cherry tomatoes, lettuce, chopped kalamata olives, lime wedges, fresh corn, sour cream, salsa, shredded mozzarella cheese, avocado (guacamole) and black beans.
beta
calories
84
fat
7g
protein
1g
carbs
6g
more
DiepLicious https://dieplicious.com/
Stuffed tofu taco2
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AppetizersBreakfast & BrunchfishLunchMain DishSeafood

QUINOA AND SALMON FRITTERS

by Tina Diep
written by Tina Diep
quinoa-salmon fritter_FP
quinoa-salmon fritters_D
pan-quinoa-salmon fritter

During a recent stay at a vacation house with a group of friends, we put our culinary skills together and hosted an over-the-top potluck style feast. I came home with some great leftover salmon and new inspiration from my friends’ cooking.

I really hate to waste food, so I try and incorporate my leftovers into new dishes whenever I can. I made this recipe with the salmon and a few other things I found in my fridge. The dish turned out great so I had to share it on my blog. 

Quinoa and salmon fritters
Serves 4
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388 calories
25 g
137 g
19 g
27 g
6 g
140 g
797 g
1 g
0 g
11 g
Nutrition Facts
Serving Size
140g
Servings
4
Amount Per Serving
Calories 388
Calories from Fat 172
% Daily Value *
Total Fat 19g
30%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 137mg
46%
Sodium 797mg
33%
Total Carbohydrates 25g
8%
Dietary Fiber 2g
10%
Sugars 1g
Protein 27g
Vitamin A
13%
Vitamin C
6%
Calcium
28%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1/2 cup red quinoa
  2. • 3 tablespoons parsley, finely chopped
  3. • 7 oz. (200 grams) cooked salmon (leftover), torn into smaller pieces
  4. • 1/2 cup bread crumbs
  5. • 1/2 cup Parmesan cheese
  6. • 1/2 teaspoon salt
  7. • Fresh cracked pepper
  8. • 1/2 teaspoon cumin
  9. • 1/2 teaspoon curry powder
  10. • 2 eggs
  11. • 2 tablespoons olive oil, for frying
Instructions
  1. 1. Cook the quinoa as directed on package and let it cool.
  2. 2. In a large bowl, mix all the above ingredients except for olive oil.
  3. 3. Shape them into small patties and make sure to squeeze them tightly to prevent them from falling apart during cooking.
  4. 4. Heat olive oil in a pan on medium high heat and add the patties. Sauté until browned on each side.
  5. 5. Serve with simple arugula salad and a few slices of avocado.
beta
calories
388
fat
19g
protein
27g
carbs
25g
more
DiepLicious https://dieplicious.com/
quinoa-salmon fritters_BP
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Baked GoodsBreadItalian CuisineLunchSide dishSoups & SaladsVeganVegetablesVegetarian

PIADINA WITH ROASTED VEGETABLE SALAD

by Tina Diep
written by Tina Diep

piadina_SQTI recently went on a two-week trip to Tuscany in Italy, which was amazing. What a beautiful country. As much as I loved the pasta and pizzas and their simple ingredient cooking, which was truly delicious,  by the end of my vacation I was looking for a break from all of the oily and carbohydrate-based foods. I also realized that Italians don’t really eat many green salads, and as a salad lover, that’s what I was craving.plate of roasted vegetables psd

As soon as I got home I bought several different types of salad and some sweet potatoes. I have been preparing sweet potatoes a lot lately for their health benefits and the satisfying feeling of eating them, and for this recipe I oven roasted them along with onions and cherry tomatoes. The onions take on a nice charred caramelized flavor, which goes nicely along the roasted sweet potatoes. You can just make this recipe as a stand-alone salad, or stuff the salad in a pita bread or piadina.roasting vegetables

Piadina with roasted vegetables
Yields 4
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466 calories
74 g
0 g
16 g
11 g
2 g
681 g
535 g
15 g
0 g
13 g
Nutrition Facts
Serving Size
681g
Yields
4
Amount Per Serving
Calories 466
Calories from Fat 137
% Daily Value *
Total Fat 16g
24%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 535mg
22%
Total Carbohydrates 74g
25%
Dietary Fiber 11g
43%
Sugars 15g
Protein 11g
Vitamin A
324%
Vitamin C
38%
Calcium
14%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Piadina Ingredients
  1. • 1/2 cup whole wheat flour
  2. • 1 cup white flour
  3. • 2+1 tablespoons olive oil
  4. • 1/2 cup water
  5. • 1/2 teaspoon salt
Roasted Vegetables Ingredients
  1. • 3 small sweet potatoes, peeled and cubed
  2. • 1 large onion, halved and sliced
  3. • Cherry tomatoes halved or wedged
  4. • A pinch of chili flakes (optional)
  5. • 2 tablespoons of olive oil
  6. • Salt and pepper
Salad Ingredients
  1. • 3 handfuls mixed baby kale and greens or arugula
  2. • 1/4 cup kalamata olives, chopped
  3. • 1 tablespoon lemon juice
  4. • 1 tablespoon olive oil
  5. • Salt and pepper
Piadina directions
  1. 1. Add the flour and salt in a bowl. Make an indentation in the flour mix and pour the water and olive oil in the middle. Stir with a spoon until everything starts to stick together. Use your hand to knead the dough for about 5 minutes until elastic and smooth. Add more flour if needed.
  2. 2. Shape the dough into a ball and coat the dough in 1 tablespoon of olive oil. Put it back into the bowl and cover with film. Let the dough rest for 30 minutes (you can prepare and bake the roasted vegetables during this time).
  3. 3. Divide the dough into four balls, toss a little flour on your clean kitchen table, and use a rolling pin to roll each ball flat and thin as a crepe.
  4. 4. Heat your frying pan with a light spray of oil and carefully transfer the dough to the pan. Turn the piadina when it starts to brown and/or if it starts to bubble. Turn it and fry the other side.
Roasted vegetables and salad directions
  1. 1. Toss the sweet potatoes, onions and tomatoes together with olive oil, chili flakes, salt and pepper and bake them on a baking pan in the oven at 400 degrees Fahrenheit (200°C) for about 30 min, or until the edges are charred. Toss and turn the vegetables halfway through the baking process. Take them out of the oven to cool.
  2. 2. In a salad bowl add the mixed greens, kalamata olives and red pepper together with lemon, olive oil, salt and pepper. Toss in the cooled roasted vegetables.
  3. 3. Serve as is, or take a piadina and fill it with vegetables. Fold it in half and serve.
Notes
  1. I used the leftover salad and Piadina to make my husband’s lunch for the next day and he loved it.
beta
calories
466
fat
16g
protein
11g
carbs
74g
more
DiepLicious https://dieplicious.com/
piadina

 

 

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Baked GoodsBreadBreakfastBreakfast & BrunchChristmas dishesDanish CuisineLunchVeganVegetarian

DANISH RUGBRØD (RYE BREAD)

by Tina Diep
written by Tina Diep

Rugbroed_SQWhen I first moved to New York, I realized how much I missed Danish bread. It was kind of frightening to me that store bought bread would not get moldy for more than a month, whereas bread in Denmark would typically only last 4 to 5 days. This is the trade off in convenience with processed foods, but it is also the reason why I started baking my own breads.

Danish rugbrød (rye bread) is a dark rectangular loaf of bread, and is denser than the normal rye bread you will find in most stores. Filled with grains and dietary fiber, it is low in fat and contains no oil or refined sugar, which makes this bread very healthy and filling. Because of the density of the bread, the Danes don’t eat the rugbrød in a traditional American sandwich format, but rather as an open-faced sandwich.

You might have seen me post some of the recipes that go very well with rugbrød. We also call it smørrebrød.

The recipe is based on sourdough, which has a distinguished flavor and also helps to keep the rugbrød naturally fresh for a longer period. Although it is easy to make, be aware that the sourdough takes 4 days before it can be used for baking.Danish rugbrød

My friend Anne H. passed me the best recipe that I have ever tried, so you have her to thank for sharing. The following recipe is reduced to one loaf instead of two, since I prefer to eat my bread as fresh as possible, and I altered it slightly by adding pepitas (pumpkin seeds).sour dough_step 1sour dough_step 2sour dough_step 3
 

Danish rugbrød (rye bread)
Yields 24
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138 calories
25 g
0 g
2 g
5 g
0 g
59 g
242 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
59g
Yields
24
Amount Per Serving
Calories 138
Calories from Fat 21
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 242mg
10%
Total Carbohydrates 25g
8%
Dietary Fiber 3g
12%
Sugars 1g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. (makes 1 loaf of rugbrød)
Day 1
  1. • 105 grams rye flour
  2. • 140 grams water
  3. • 8 grams of dry yeast
Day 2
  1. • 35 grams rye flour and stir
Day 4
  1. • 325 grams water or (93 grams malt beer and 233 grams water-this will give the rye bread a nice brown color)
  2. • 150 grams all-purpose flour
  3. • 137 grams rye flour
  4. • 10 grams salt
  5. • 35 grams flax seeds
  6. • 45 grams sunflower seeds
  7. • 45 grams pumpkin seeds (pepitas) + a little extra for the bottom of the loaf
  8. • 125 grams cracked rye
  9. • 1 tablespoon honey
  10. • Sourdough
Instructions
  1. 1. To prepare the sourdough, mix the Day 1 ingredients in a bowl and cover with a plate. Let the mixture sit at room temperature on your kitchen counter.
  2. 2. On day 2, add the Day 2 ingredients and stir. Let the mixture sit for two more days, stirring each day.
  3. 3. On day 4, mix all the Day 4 ingredients (including the sour dough) in a large bowl.
  4. Grease a bread pan with oil and toss some pepitas in the bottom of the pan (this optional step allows the bread to come out with a beautiful bottom covered with pepitas). Pour the dough in the pan and cover with plastic wrap. Let the dough rise on your kitchen counter for about 6 hours or until the dough reaches the edge of the pan.
  5. 4. Brush the rye bread with a mix of oil and water and bake for 1 hour and 5 min at 200°C / 390°F in the middle rack of your oven.
  6. 5. Take the bread out of the pan and put it in the oven again for another 10 min. This will help to create a better crust around the sides of where the pan had covered your bread. Take the rugbrød out of the oven and let it cool on a rack.
Notes
  1. The bread needs to be completely cool before you can slice it.
  2. *To keep your bread fresh wrap the bread tightly in a clean dish towel and leave it in a dry place at room temperature. The kitchen counter is perfect. Wrapping the bread can keep your bread fresh for a week.
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calories
138
fat
2g
protein
5g
carbs
25g
more
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Danish smørrebrød, frikadeller, remoulade, flæskesteg

You can buy cracked rye on Amazon

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French cuisineGluten freeLunchSide dishUncategorizedVegetablesVegetarian

POLENTA WITH KALE & MUSHROOMS

by Tina Diep
written by Tina Diep

polenta with kale-mushroomsAmong my go-to staple foods these days are kale and mushrooms, and it’s hard to go wrong with those two.  We eat these at home in so many different ways because they are easy to make, very healthy, and most importantly just a delightful combination of flavors.

Today I chose to make polenta with my favorite sautéed vegetables. It is perfect recipe for those on a gluten-free diet, and if you don’t care for polenta, you can instead serve the sautéed vegetables with bulgur, quinoa, couscous or rice.

ingredientssauteed vegetables 

 

Polenta with kale and mushrooms
Serves 6
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266 calories
29 g
21 g
12 g
11 g
6 g
277 g
769 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
277g
Servings
6
Amount Per Serving
Calories 266
Calories from Fat 107
% Daily Value *
Total Fat 12g
19%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 21mg
7%
Sodium 769mg
32%
Total Carbohydrates 29g
10%
Dietary Fiber 5g
20%
Sugars 3g
Protein 11g
Vitamin A
58%
Vitamin C
36%
Calcium
20%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Polenta ingredients
  1. • 4 cups of water
  2. • 1 teaspoon salt
  3. • 1 cup of polenta
  4. • 1 tablespoon of butter
  5. • ½ cup of Parmesan cheese
Sautéed kale and mushrooms ingredients
  1. • 1 tablespoon olive oil
  2. • 1 shallot, chopped
  3. • 7 oz. (200 grams) of mixed mushrooms, coarsely chopped
  4. • 1 tablespoon soy sauce
  5. • ½ cup of chickpeas, cooked and drained
  6. • 3.5 oz. (100 grams) organic kale, roughly chopped
  7. • 2 tablespoons sherry vinegar
  8. • 1 teaspoon dried tarragon
  9. • 1 tablespoon white wine
  10. • 1-2 tablespoon of butter
Garnish
  1. • Chopped chives
Polenta
  1. 1. Bring the water to a boil in a 2-3 quart pot (with a lid) on medium-high heat and add salt to the water.
  2. 2. Slowly and gradually add the polenta whisk the polenta in the boiling water in a steady motion.
  3. 3. Continue to whisk until the polenta thickens. Turn down the heat to low and keep whisking until the polenta is thick enough that it doesn’t settle back to the bottom of the pot when you stop stirring.
  4. 4. Put a lid on the pot and let it cook for another 30 min. while stirring in between.
  5. 5. Mix in the butter and cheese with the polenta and set aside, with the lid on, until you are ready to serve.
Sauté vegetables
  1. 1. Heat a sauté pan with olive oil on high heat, add the mushrooms, and cook for about 5 min.
  2. 2. Lower the heat to medium and add the chickpeas and soy sauce and cook for few minutes more until golden.
  3. 3. Add the sherry vinegar and kale and sauté until the kale has softened. Stir the tarragon into the vegetables.
Serve
  1. 1. Pour the polenta in a large dish (preferably covered with a lid to keep the polenta soft and warm) and pour the sautéed vegetables on top. Put the lid on to keep the dish warm.
  2. 2. To make a delicious pan sauce, place the previously used sauté pan over medium heat, and add a little white wine to the pan. Let the wine simmer and almost evaporate, and stir in 1-2 tablespoons of butter. Pour the sauce over the polenta and sautéed vegetables, and garnish with chives.
  3. 3. Serve immediately.
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calories
266
fat
12g
protein
11g
carbs
29g
more
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BreakfastBreakfast & BrunchComfort FoodfishLunchMiddle Eastern CuisineSeafoodUncategorized

SMOKED SALMON & EGG FLATBREAD SANDWICH

by Tina Diep
written by Tina Diep

flatbread-with-vegetables-eggs-salmonFlatbread recipes are pretty straightforward – you can make some pizza dough (or buy some store-bought dough), roll it out and grill it on a grill pan. The best thing is that you can be creative and stuff it with anything you like. 

I whipped this up for lunch with my girlfriend by oven-roasting a few veggies I found in the refrigerator.  For this you can use eggplant, squash, bell pepper, mushrooms, and onions, and if you don’t have any harissa yogurt dressing, you can substitute with a mixture of mayonnaise and a little squeeze of Sriracha.flatebread-vegetables-eggs-salmon

Smoked salmon & egg flatbread sandwich
Serves 4
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337 calories
25 g
133 g
17 g
22 g
4 g
178 g
794 g
6 g
0 g
11 g
Nutrition Facts
Serving Size
178g
Servings
4
Amount Per Serving
Calories 337
Calories from Fat 151
% Daily Value *
Total Fat 17g
26%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 133mg
44%
Sodium 794mg
33%
Total Carbohydrates 25g
8%
Dietary Fiber 2g
8%
Sugars 6g
Protein 22g
Vitamin A
29%
Vitamin C
71%
Calcium
10%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 4 balls of pizza dough (For homemade dough see recipe under link below)
  2. • 1 onion, cut into wedges
  3. • ½ squash, sliced into rounds
  4. • 1 red bell pepper, sliced into rounds
  5. • 2 garlic scapes, cut into 1 ½ inch lengths
  6. • 1 ½ tablespoons olive oil
  7. • Salt and pepper
  8. • 4 small handfuls of arugula salad
  9. • ¼ cup chopped mint
  10. • ¼ cup chopped chives
  11. • 2 boiled eggs, cut into wedges
  12. • 6 oz. smoked salmon
  13. • Harissa yogurt dressing (see recipe under link below)
Instructions
  1. 1. Toss the sliced vegetables with olive oil, salt and pepper and bake them in the oven at 440°F (225°C) for about 20-25 min.
  2. 2. Roll the dough out into a pizza disk and put it on a lightly-oiled grill pan. Bake until the dough turns crispy, with charred striped from the grill pan. Continue to make the next three flatbreads (if you need more detailed instructions, check link below for homemade flatbread recipe).
  3. 3. Spread a thin layer of harissa yogurt dressing on the top of the flatbread, followed by a portion of the roasted vegetables, arugula salad, chives, eggs and smoked salmon.
  4. 4. Serve it open-faced as a pizza, or fold it halfway for easier eating with your hands.
beta
calories
337
fat
17g
protein
22g
carbs
25g
more
DiepLicious https://dieplicious.com/
Homemade pizza dough & flatbread recipe, Harissa yogurt dressing recipe, grill pan, Breakfast flatbread recipe

 

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CaribbeanGluten freeGrainsHealthLunchSide dishSoups & SaladsVeganVegetarian

QUINOA, CHICKPEAS & BLACK BEANS

by Tina Diep
written by Tina Diep
quinoa chickpeas and black beans

I found my true love for rice and beans when I travelled in Costa Rica with my husband a few years back. Whenever we stopped at various roadside restaurants, the sure winner every time was the rice and beans. I am not sure how they make them so addicting, but I ate them almost everyday when I was there. Aside from South American cuisine, I also discovered that rice and beans (“rice and peas”) go extremely well with the amazing flavors of jerk chicken.  

This recipe is actually a substitute for rice and beans and is incredibly healthy as well.  Quinoa, especially when paired with black beans, provides a great source for vegetarians to get a complete form of protein. Make sure when you buy these ingredients that they are 100% natural, and organic if possible.

quinoa chickpeas black beans

I always make a huge portion of this recipe so I am sure to have something for lunch over the next couple days.

Quinoa, chikpeas & black beans
Serves 8
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159 calories
25 g
0 g
5 g
6 g
1 g
124 g
367 g
2 g
0 g
3 g
Nutrition Facts
Serving Size
124g
Servings
8
Amount Per Serving
Calories 159
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 367mg
15%
Total Carbohydrates 25g
8%
Dietary Fiber 2g
10%
Sugars 2g
Protein 6g
Vitamin A
6%
Vitamin C
7%
Calcium
4%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Chickpeas ingredients
  1. • 1 tablespoon of olive oil
  2. • 1 can organic chickpeas, rinsed and drained
  3. • ½ teaspoon salt
  4. • 2 teaspoons curry powder
  5. • ½ teaspoon ground coriander seeds
  6. • ¼ teaspoon paprika
Quinoa & black beans ingredients
  1. • ½ tablespoon olive oil
  2. • 1 onion, diced
  3. • 3 cloves garlic, minced
  4. • ¾ cup of quinoa
  5. • 1 ½ cup of vegetable stock
  6. • 1 teaspoon ground cumin
  7. • ½ teaspoon cayenne pepper
  8. • 1 cup of frozen corn kernels
  9. • 1 can black beans, rinsed and drained
  10. • 2 sprigs of scallions, chopped
  11. • salt and pepper
  12. • 1 tablespoon of lemon juice
  13. • ½ cup cilantro, chopped
Instructions
  1. 1. Heat 1 tablespoon of olive oil in a medium sauté pan, add the chickpeas and sauté for 2 minutes. Add the salt, curry, ground coriander and paprika and roast for few minutes more. Set aside.
  2. 2. Heat 1/2 tablespoon of olive oil in a large sauté pan (that has a matching lid) and sauté the onions and garlic until lightly browned. Mix in the quinoa, vegetable stock, cumin and cayenne pepper, and bring to a boil. Cover with a lid, reduce the heat and let simmer for about 15-20 min, or until the quinoa has absorbed the liquid. Turn the heat off, and let it rest under the lid for another 5 min.
  3. 4. Add the sautéed chickpeas, black beans, frozen corn and scallions. Heat everything until the corn is thawed and heated through. Add salt and pepper to taste.
  4. 5. Squeeze lemon juice over the quinoa, chickpeas and black beans, and sprinkle with fresh cilantro.
beta
calories
159
fat
5g
protein
6g
carbs
25g
more
DiepLicious https://dieplicious.com/
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AppetizersAsian CuisineHealthJapaneseLunchMain DishVegetarian

QUINOA & BULGUR NORI ROLLS

by Tina Diep
written by Tina Diep
red quiona-bulgur rolls
making sushi

These rolls are a perfect choice for a healthy vegetarian meal. I used bulgur since it’s a great substitute for rice and because I love the texture. I also wanted to give it an extra aesthetic, flavor, and nutritional boost by mixing in red quinoa, which is recognized as a superfood for its high protein level and other nutritional traits. The final touch were some raw beet slices to give the rolls a nice crunch.

Quinoa & bulgur nori rolls
Serves 4
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411 calories
60 g
4 g
17 g
12 g
3 g
887 g
256 g
14 g
0 g
14 g
Nutrition Facts
Serving Size
887g
Servings
4
Amount Per Serving
Calories 411
Calories from Fat 151
% Daily Value *
Total Fat 17g
27%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 7g
Cholesterol 4mg
1%
Sodium 256mg
11%
Total Carbohydrates 60g
20%
Dietary Fiber 12g
49%
Sugars 14g
Protein 12g
Vitamin A
25%
Vitamin C
49%
Calcium
15%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Stuffing ingredients
  1. • ½ cup of bulgur
  2. • ½ cup of red quinoa
  3. • 1 tablespoon red wine vinegar
Dressing ingredients
  1. • 3 tablespoons mayonnaise
  2. • 1 teaspoon Sriracha (chili sauce)
Vegetable ingredients
  1. • 1 package of Nori seaweed (for sushi)
  2. • 1 package of pea sprouts
  3. • 1 avocado, cut into strips
  4. • 4 inches of a cucumber, cut into strips
  5. • ½ medium-large beet (uncooked), cut into strips
  6. • 1 handful of cilantro
Dipping
  1. • soy sauce, for dipping
Instructions
  1. 1. Place the bulgur in a medium-sized bowl, and pour 1 cup of boiling water over the bulgur with a dash of salt. Place a pot lid or plate over the top of the bowl to create a seal. Let the bulgur absorb the water completely. This might take 15-20 min. depending on how tight fitting your plate/lid is.
  2. 2. Boil the red quinoa in a small pot with 1 cup of water and a dash of salt under a lid. Turn the heat off once the water has evaporated and let sit, covered, on the stove for another 15 min..
  3. In a medium bowl, mix the bulgur and red quinoa together with red wine vinegar. Set aside.
  4. Mix the mayonnaise and Sriracha in a small bowl.
  5. 3. Assemble the rolls starting with a sheet of seaweed and spread a very thin layer of Sriracha mayonnaise on top. Drizzle the bulgur and quinoa mix on top. This will help the bulgur and quinoa stick better to the seaweed since it is a loose mixture compared to typical sticky sushi rice.
  6. 4. Place the pea sprouts, avocado, cucumber, beets and cilantro on one end and roll it tight. Cut the roll into 4 equal pieces. Continue with the remaining rolls.
  7. 5. When finished rolling, serve as finger food with a dipping bowl of soy sauce on the side.
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calories
411
fat
17g
protein
12g
carbs
60g
more
DiepLicious https://dieplicious.com/
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BreakfastBreakfast & BrunchLunchMain DishSide dishVegetablesVegetarian

CAULIFLOWER & SPINACH GRATIN

by Tina Diep
written by Tina Diep

cauliflower gratin FPTwo of my girlfriends came over last-minute for dinner the other day, both on vegetarian and gluten free diets. I admit they caught me off guard, so I kind of threw some things together. I had a head of cauliflower, some frozen spinach and a bunch of leftover cheese. I turned these basic ingredients into a gratin, which turned out to be excellent and easy to make, so I had to share it with you (with a few adjustments).directionscipe Card

Cauliflower gratin
Serves 6
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219 calories
9 g
127 g
14 g
16 g
7 g
207 g
530 g
4 g
0 g
6 g
Nutrition Facts
Serving Size
207g
Servings
6
Amount Per Serving
Calories 219
Calories from Fat 123
% Daily Value *
Total Fat 14g
21%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 127mg
42%
Sodium 530mg
22%
Total Carbohydrates 9g
3%
Dietary Fiber 3g
11%
Sugars 4g
Protein 16g
Vitamin A
115%
Vitamin C
46%
Calcium
30%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Main ingredients
  1. • 1 onion, cut in half and sliced
  2. • 1 tablespoon olive oil
  3. • 3 eggs
  4. • 1 cup shredded mozzarella cheese + a little extra to top the gratin
  5. • ¾ cup feta cheese, chopped
  6. • ¾ cup of cottage cheese
  7. • 10 oz. (275 grams) frozen spinach, defrosted
  8. • Salt and pepper
  9. • ½ head of cauliflower, cut into smaller florets
Garnish Ingredients
  1. • Chopped chives
  2. • Shredded Parmesan cheese
Instructions
  1. 1. Sauté the onions on a pan over medium-high heat until browned. Set aside.
  2. 2. Whisk the eggs in a bowl, and then mix in the shredded cheese, feta cheese, cottage cheese, salt and pepper.
  3. 3. Mix in the spinach and sautéed onions, and pour the mixture into a baking pan (I used a 10-inch [25 cm] quiche pan).
  4. 4. Place the florets, stalks down, into the egg mixture until you have covered the surface with cauliflower. Sprinkle a little extra cheese on the top and bake it in the oven at 350°F (275°C) for about 40 min. or until the surface is browned and the egg mixture is cooked.
  5. 5. Sprinkle with Parmesan cheese and garnish with chives.
beta
calories
219
fat
14g
protein
16g
carbs
9g
more
DiepLicious https://dieplicious.com/
Cauliflower and spinach gratin

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Asian CuisineLunchVietnamese Cuisine

BANH MI THIT NUONG

by Tina Diep
written by Tina Diep
banh mi

bánh mì thịt nướng (Vietnamese sandwich with grilled pork chop)
Banh mi is my favorite kind of sandwich. It was created in Vietnam during French colonial rule, and has influences from both cultures. The sandwich is typically made with French baguette and pâté, with different variants of Vietnamese meats and ingredients as the filling. The banh mi ‘thit nuong’ (grilled pork chop), however, is at the top of my list.

Unfortunately you can’t just whip this one up on the spot, as it demands a little preparation at least one day in advance.  The meat is best marinated the day before, and the ‘do chua’ (pickled daikon and carrots) can be made the day before as well – but will be better if it is made the week before.

Banh mi stand

The picture above is a banh mi stand right around the corner of my grandmother’s house. This woman arrives early every morning and sits there all day long in the blazing hot sun.

banh mi half

I usually marinade a bunch of pork chops, have them for dinner the first day, and then use the leftovers for sandwiches the following day (see this recipe for thit nuong pork chops) .
The do chua is generally amazing with rice and meat dishes, and it lasts for about a month in the refrigerator, leaving you plenty of time to nibble (see this recipe for do chua pickled daikon and carrots).

Banh Mi thit nuong
Serves 2
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490 calories
45 g
88 g
18 g
35 g
4 g
453 g
518 g
9 g
0 g
10 g
Nutrition Facts
Serving Size
453g
Servings
2
Amount Per Serving
Calories 490
Calories from Fat 164
% Daily Value *
Total Fat 18g
28%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Cholesterol 88mg
29%
Sodium 518mg
22%
Total Carbohydrates 45g
15%
Dietary Fiber 6g
25%
Sugars 9g
Protein 35g
Vitamin A
219%
Vitamin C
85%
Calcium
19%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. • 1 thit nuong pork chop, grilled and sliced into smaller pieces
  2. • Do chua - pickled daikon and carrots
  3. • 2 sandwich-sized baguettes, the light and fluffy kind
  4. • 1 tablespoon mayonnaise
  5. • A couple of sprigs of cilantro
  6. • 1 jalapeno, seeded and sliced crosswise into smaller pieces
  7. • ¼ English cucumber, cut into sticks
Instructions
  1. 1. Slice the sandwich bread halfway lengthwise.
  2. 2. Spread some mayo on each side of the sandwich and lay the thit nuong evenly on the bottom of the sandwich.
  3. 3. Add cilantro, jalapeno, cucumber, and do chua on top and close the sandwich.
Notes
  1. Wrap some sandwich paper around one end for easy eating.
beta
calories
490
fat
18g
protein
35g
carbs
45g
more
DiepLicious https://dieplicious.com/
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AppetizersAsian CuisineLunchMain DishVegetarianVietnamese Cuisine

SPRING ROLLS WITH CRISPY TOFU

by Tina Diep
written by Tina Diep

springrolls crispy tofuAs much as we love meat, I tend to cook vegetarian dishes at home during the week to stay healthy and environmentally friendly.  Tofu is a wonderful substitute for protein in spring rolls and you can serve it baked or fried without too much added work.

springroll ingredientsFor casual dining at home put all the ingredients on the table and let everybody make their own spring rolls. People love to create their own spring rolls and it’s less time consuming for the cook.  The directions for preparing the crispy fried tofu used in the following spring roll recipe can be found here .

Spring rolls with fried tofu
Yields 20
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110 calories
16 g
1 g
4 g
5 g
1 g
90 g
131 g
4 g
0 g
3 g
Nutrition Facts
Serving Size
90g
Yields
20
Amount Per Serving
Calories 110
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 1mg
0%
Sodium 131mg
5%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
8%
Sugars 4g
Protein 5g
Vitamin A
33%
Vitamin C
16%
Calcium
10%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Spring rolls ingredients
  1. • Crispy fried tofu (14 oz. / 400 grams extra firm tofu)
  2. • 2 scallions, chopped
  3. • 2 squares of vermicelli noodles
  4. • ½ mango (not too soft), cut into strips
  5. • Small bunch of cilantro
  6. • Small bunch of mint
  7. • 1 avocado, sliced
  8. • Small box of spring mix lettuce
  9. • 20 rice wrappers
Peanut dip ingredients
  1. • 1/3 cup of hoisin sauce
  2. • 2 tablespoons natural peanut butter
Instructions
  1. 1. Cut the tofu into strips and fry in a pan (see the link above the recipe for directions on preparing crispy fried tofu). Stack them neatly on a serving plate.
  2. 2. Sauté the chopped scallions in some oil.
  3. 3. Cook the vermicelli noodles with 1 tablespoon of vinegar. Use forks or chopsticks to separate the noodles while cooking. Once the noodles are cooked, strain the water. You can add a few drops of sesame oil to the strained noodles to prevent them from sticking together. Spread them on a serving plate and sprinkle with the sautéed scallions.
  4. 4. Mix the dip ingredients together. If the peanut butter is hard to stir, you can heat the mixture slightly in a pot on the stove. Serve the dip in small individual dipping bowls for each guest.
  5. 5. Wash and cut all the vegetables and lay them out neatly on a large plate or tray next to the vermicelli.
  6. 6. Each guest can dip the rice paper wrapper for their first spring roll in the bowl of water for 3-5 seconds and lay it out on their plate. It will soften quickly on the plate.
  7. 7. Assemble the spring rolls one at a time by adding (to the end of the wrapper closest to you) lettuce, vermicelli noodles, fried tofu, mango, mint and cilantro. Roll the spring roll halfway starting from the end closest to you, then fold in the sides and roll the rest of the way.
  8. 8. Dip your spring roll in the dipping sauce and eat.
beta
calories
110
fat
4g
protein
5g
carbs
16g
more
DiepLicious https://dieplicious.com/
Links to recommended brands:  vermicelli noodles , hoisin sauce , rice wrappers 

crisoy tofu

 

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HealthLunchMiddle Eastern CuisineSide dishVeganVegetarian

MUJADDARA RICE AND LENTIL PILAF

by Tina Diep
written by Tina Diep

Mjadara pilafDespite that bad name it gets from crappy cafeteria food, homemade rice pilaf is a delightful, easy-to-make dish cooked in broth and spices. It is wonderful as a leftover lunch for the next day, with flavors that are even better after a night in the fridge.  On top of that it’s gluten free and vegan and filled with protein. I made it the other night with a green salad and pan roasted baby carrots, and my husband loved it.

The original way of making this pilaf is to soak the rice the day before, which entails a little planning – but I have also made this dish without presoaked rice and it is still delicious. The recipe is made for both alternatives (In case you didn’t know, soaking the brown rice prior to cooking releases beneficial enzymes in the grain, and also increases its digestibility. The same applies to other whole grains, such as oats, quinoa or barley).

Thank you to Suzanne Husseini, who I adapted this recipe from. rice n lentil pilaf

Mujaddara rice and lentil pilaf
Serves 6
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341 calories
52 g
0 g
10 g
11 g
2 g
291 g
856 g
4 g
0 g
8 g
Nutrition Facts
Serving Size
291g
Servings
6
Amount Per Serving
Calories 341
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 856mg
36%
Total Carbohydrates 52g
17%
Dietary Fiber 12g
49%
Sugars 4g
Protein 11g
Vitamin A
8%
Vitamin C
11%
Calcium
5%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 cup (236 ml) du Puy (also known as green/French lentils) or brown lentils, rinsed
  2. • 4 cups (950 ml) vegetable stock (if rice is presoaked) or 5 ½ cups (1300 ml) stock (for dry rice);
  3. store bought is fine
  4. • ¼ cup of olive oil
  5. • 1 medium onion, finely chopped
  6. • 1 cup (236 ml) brown rice
  7. • 1 teaspoon allspice (also known as allehånde in Skandinavia)
  8. • 1 teaspoon cinnamon
  9. • Salt and pepper
For Garnish
  1. • ½ teaspoon salt
  2. • 2 onions, sliced in thin rounds
  3. • Peanut oil, for deep frying
  4. • 2 scallions, sliced in small pieces
Instructions
  1. 1. Pre-soak the rice (optional, but better for your body and health). If you choose to presoak the rice, put the rice in a medium bowl with 3 cups of filtered water and let it stand at room temperature overnight, or for 8-12 hours.
  2. 2. Rinse the lentils and put them in a medium pot with vegetable stock over medium heat. Bring to a boil and cook the lentils to ‘al dente’, or for about 10 minutes.
  3. 3. In the meantime, heat olive oil in a pan and then add the chopped onion. Sauté over medium-low heat until onions are soft.
  4. 4. Combine the sautéed onions, soaked rice, into the pot of cooked lentils along with allspice, cinnamon, salt and pepper, and bring to a boil. Turn down the heat, cover and let it simmer until the rice is fully cooked. Leave the lid on until ready to serve.
  5. 5. Optional:If you want to save some time you can skip this part and buy store bought French’s fried onions instead.
  6. While the rice and lentils are cooking, cut the other 2 onions and spread them out on a plate. Sprinkle with salt and let stand for about 5 minutes. Wash the onions with cold water, drain well, and then spin the onions in a salad spinner until dry or pat them dry with a clean dishtowel. 1. Fill a saucepan about two inches high with peanut oil, heat through, and then add the onions to fry until crisp and golden. Use a slotted spoon or chopsticks to transfer the onions to drain on a piece of paper towel.
  7. 6. Before serving the rice pilaf, toss and mix in with the scallions, and sprinkle the crispy onions on top for garnish.
Adapted from Suzanne Husseini
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calories
341
fat
10g
protein
11g
carbs
52g
more
Adapted from Suzanne Husseini
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Links to pictures/useful knowledge: Puy lentils  (also known as green or French lentils), brown lentils, allspice (also known as allehånde in Skandinavia)

Mjadara pilaf

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HealthLunchMiddle Eastern CuisineSide dishSoups & SaladsVeganVegetarian

Tabbouleh

by Tina Diep
written by Tina Diep

TabboulehI am a huge fan of tabbouleh. It is easy to make and a healthy vegan meal. I usually make a big portion of it and eat it for lunch over the course of a few days, stuffing the tabbouleh in a warm pita bread pocket or eating it as a side salad.

You can make variations to the recipe (such as substituting the bulgur with quinoa to make a gluten-free option, which is a big favorite of mine) or adjust the amount of ingredients as you please. I prefer to make tabbouleh that is heavier on the bulgur (or quinoa) and lighter on the parsley. I love to eat tabbouleh with hummus, tzatiki, pita bread and a green salad

tabbouleh ingredients

Tabbouleh
Serves 6
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151 calories
25 g
0 g
5 g
5 g
1 g
161 g
805 g
3 g
0 g
4 g
Nutrition Facts
Serving Size
161g
Servings
6
Amount Per Serving
Calories 151
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 805mg
34%
Total Carbohydrates 25g
8%
Dietary Fiber 7g
27%
Sugars 3g
Protein 5g
Vitamin A
43%
Vitamin C
67%
Calcium
6%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 1 cup bulgur (or quinoa), cooked as directed on the package
  2. • Lemon juice from ½ a lemon
  3. • 1 teaspoon of lemon zest
  4. • 2 tablespoons of extra virgin olive oil
  5. • 3/4 teaspoon of cracked pepper
  6. • 2 teaspoons of salt
  7. • 3.5 oz. (100 grams) flat leaf parsley, chopped
  8. • ½ English cucumber, cubed
  9. • 2 large ripe tomatoes, cubed (if in season) or 1 pint (340 grams) cherry tomatoes, quartered
  10. • 5 tablespoons fresh mint, chopped (optional)
  11. • 1/3 cup (75 ml) of red onion, diced
Instructions
  1. 1. Cook the bulgur in a pot with 2 cups of water and a pinch of salt, or as directed on the package. Let the bulgur cool down.
  2. 2. Whisk the lemon juice, lemon zest, olive oil, and salt and pepper together in a small bowl to make the dressing
  3. 3. Once the bulgur is cooled, mix in the lemon olive oil dressing and let it soak for at least 30 min. to 2 hours.
  4. 4. Toss the remaining ingredients together in a large bowl with the bulgur mix and serve as you please.
Notes
  1. I like to eat it with pita bread, hummus and tzatziki.
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calories
151
fat
5g
protein
5g
carbs
25g
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Italian CuisineLunchparty foodVegetarian

SAGE & WALNUT PESTO

by Tina Diep
written by Tina Diep

pestoI usually have a lot of fresh herbs in my fridge, but often don’t have the time to finish them before they go bad. In those cases I make pesto, which is an excellent way to preserve herbs while making an excellent spread for a sandwich or sauce for pasta.

I recently found myself with a big bunch of sage that I bought by accident, and a little leftover parsley and mint, so I made pesto. I used walnuts instead of the traditional (and more expensive) pine nuts, as they go really well with sage.sage

Sage and Walnut Pesto
Yields 1
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1631 calories
59 g
12 g
157 g
24 g
26 g
307 g
418 g
4 g
0 g
125 g
Nutrition Facts
Serving Size
307g
Yields
1
Amount Per Serving
Calories 1631
Calories from Fat 1363
% Daily Value *
Total Fat 157g
241%
Saturated Fat 26g
128%
Trans Fat 0g
Polyunsaturated Fat 40g
Monounsaturated Fat 85g
Cholesterol 12mg
4%
Sodium 418mg
17%
Total Carbohydrates 59g
20%
Dietary Fiber 35g
140%
Sugars 4g
Protein 24g
Vitamin A
124%
Vitamin C
92%
Calcium
150%
Iron
160%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • ¼ cup Italian (flat-leaf) parsley
  2. • ¼ cup mint
  3. • 1 cup (2 ½ oz.) (70 grams) sage, packed
  4. • 2 garlic cloves
  5. • ½ cup (2 oz.) (57 grams) walnuts, toasted
  6. • ½ cup (½ oz.) (14 grams) grated Parmesan cheese
  7. • ½ cup (3 ¾ oz.) (106 grams) extra-virgin olive oil
  8. • 1 teaspoon lemon zest (organic)
  9. • 2 tablespoons fresh lemon juice
  10. • Salt
Instructions
  1. 1. Combine the parsley, mint, sage, garlic, walnut, Parmesan and olive oil in a blender and blend to a rough puree.
  2. 2. Mix in the zest and lemon juice and add salt to taste.
Notes
  1. Use as a dressing in your sandwich or add it in your pasta.
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calories
1631
fat
157g
protein
24g
carbs
59g
more
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sage and walnut pesto

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LunchMain DishMiddle Eastern CuisineUncategorizedVeganVegetarian

MOROCCAN BUTTERNUT SQUASH STEW

by Tina Diep
written by Tina Diep

Morrocan stewThis Moroccan style stew is a wonderful winter dish. It is filled with flavors from the butternut squash and cinnamon, and it happens to be a very healthy vegetarian or vegan dish. The stew can be served with couscous for more authenticity, but I prefer to eat it with bulgur wheat. Couscous tends to absorb the juices and create a porridge consistency, whereas the bulgur maintains its crunchy texture.

It is very easy to make. You can use vegetable stock and skip the yogurt for a vegan dish.

Moroccan butternut squash stew
Serves 4
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521 calories
70 g
10 g
22 g
18 g
4 g
504 g
511 g
10 g
0 g
17 g
Nutrition Facts
Serving Size
504g
Servings
4
Amount Per Serving
Calories 521
Calories from Fat 188
% Daily Value *
Total Fat 22g
33%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 10mg
3%
Sodium 511mg
21%
Total Carbohydrates 70g
23%
Dietary Fiber 12g
48%
Sugars 10g
Protein 18g
Vitamin A
253%
Vitamin C
60%
Calcium
23%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 3 tablespoons olive oil
  2. • 1 medium onion, diced
  3. • 4 garlic cloves, thinly sliced
  4. • 3 teaspoons cumin
  5. • 2 teaspoons chili powder
  6. • Salt and pepper
  7. • 1 (3-inch) cinnamon stick
  8. • 1 pound butternut squash, *cubed
  9. • 2 cups of chicken stock (or vegetable stock to make vegan)
  10. • 1 can of chickpeas, drained
  11. • 1 can (14 oz.) diced tomatoes with juices
  12. • 1 pinch of saffron (optional)
  13. • 1 tablespoon lemon juice
  14. • Lemon peel (avoid the whites) from half an organic lemon, chopped
  15. • 1 cup of couscous or bulgur wheat
  16. • ¾ cup of plain yogurt mixed with 1 teaspoon lemon juice
  17. • 1/3 cup of slivered almonds, toasted
  18. • Fresh cilantro leaves, roughly chopped
Instructions
  1. 1. Heat the olive oil in a heavy-bottomed saucepan or a Dutch oven. Add the onion, garlic and cinnamon, and sauté until translucent (about 4 minutes) and then add the cumin, chili, salt and pepper and sauté for another 2 minutes.
  2. 2. Add the squash, and season once again with salt and pepper. Stir to coat and cook for another 3 minutes.
  3. 3. Add the broth, chickpeas, tomatoes and their juices, saffron, lemon juice and peel. Cover with a tight fitting lid and reduce the heat to low, and simmer the stew for about 15 minutes or until the butternut squash is fork tender. Season with salt and pepper.
  4. 4. Mix the yogurt and lemon juice together in a little bowl.
  5. 5. Serve the stew over couscous or bulgur in a bowl, and top with the lemon yogurt, toasted almonds, and cilantro.
* How to cut a butternut squash
  1. 1. Peel the skin off the butternut squash. Cut it in half right were the curve starts, so you have a "top" and "bottom" part.
  2. 2. Cut the "top" part into 1-inch thick long strips (lengthwise from top-to-bottom) and then cut them into cubes.
  3. 3. For the "bottom" part, remove the bottom end piece and toss away. Cut in half (lengthwise from top-to-bottom) through the center, and remove the seeds with a spoon. Then cut the two parts lengthwise into wedges, making long strips (including the curve line from the squash) and finally cut them into cubes.
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calories
521
fat
22g
protein
18g
carbs
70g
more
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Asian CuisineLunchSide dishUncategorizedVegetarianVietnamese Cuisine

CRISPY TOFU IN OYSTER SAUCE

by Tina Diep
written by Tina Diep

crisoy tofuThis is a simple but tasty tofu dish that works well alone as a snack, or as part of a Asian-themed meal.

Crispy tofu in oyster sauce
Serves 4
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199 calories
11 g
0 g
14 g
11 g
2 g
136 g
845 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
136g
Servings
4
Amount Per Serving
Calories 199
Calories from Fat 120
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 845mg
35%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
3%
Sugars 1g
Protein 11g
Vitamin A
1%
Vitamin C
2%
Calcium
18%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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TOFU
  1. • 1 package (14 oz. / 400 grams) extra firm tofu
  2. • 2 tablespoons all-purpose flour
  3. • 2 tablespoons cornstarch
  4. • 1 teaspoon salt
  5. • ¼ teaspoon pepper
  6. • 2 tablespoons sesame oil
SAUCE
  1. • 1 small shallot diced
  2. • 1 teaspoon peanut oil
  3. • 2 tablespoons oyster sauce
  4. • 1 ½ tablespoons water
  5. • ½ teaspoon sugar
  6. • 1 scallion diagonally sliced
TOFU DIRECTIONS
  1. 1. Press the tofu to drain the liquid*
  2. 2. Cut the tofu in half on the height side (about 3/8”x 5” x 3.5”) and then cut again lengthwise making 20 equal 5” length strips.
  3. 3. Mix the flour, cornstarch, salt and pepper in a bowl and turn the tofu pieces in the flour mix.
  4. 4. Heat 1 tablespoon of sesame oil in a pan over medium heat until hot. Add the tofu to the pan in one layer (it may take two rounds to fry the whole package). Fry one side until browned and crisp, and then turn to fry the other side. Remove the fried tofu onto a paper towel-lined plate to absorb excess oil.
  5. 5. Arrange neatly stacked on a serving plate.
SAUCE DIRECTIONS
  1. 1. Heat peanut oil in a small pan on medium heat, and then sauté the shallots until browned.
  2. 2. Turn the heat to low and add the oyster sauce, water and sugar. Mix to make an even sauce. 3. Let the sauce simmer for another minute to thicken and pour it over the fried tofu. Sprinkle with scallions.
Notes
  1. *To drain the tofu, place some paper towels on a plate, put the tofu on top, and cover with another layer of paper towels. Press the tofu by putting another plate on top and weighting down with something, such as a heavy book. Press for at least 15 min.
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calories
199
fat
14g
protein
11g
carbs
11g
more
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LunchMiddle Eastern CuisineSide dishSoups & SaladsThanksgivingVeganVegetarian

ISRAELI QUINOA SALAD

by Tina Diep
written by Tina Diep

Israeli quinoa saladIf you are on a diet or just want to eat healthy, this dish is the way to go.
Quinoa is a considered the new superfood and pomegranate is extremely rich in antioxidants. Pair the dish with a green salad for a vegan version, or serve with some fish or chicken.
(My husband loved the salad so much that he ate three portions)

INGREDIENTS (4-6 servings):

  • 1 cup of quinoa (red or white as you prefer), cooked
  • ¾ cup of pomegranate seeds (see instructions for seeding a pomegranate here)
  • 1/3 cup of scallions, thinly sliced
  • ½ cup of flat-leaf parsley, roughly chopped
  • 5 cherry tomatoes, quartered
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 1/3 cup of slivered almonds, toasted on a small skillet with a little butter or oil

DIRECTIONS:

  1. Cook the quinoa in a small pot with ½ teaspoon salt as directed on package.
  2. In a medium-large bowl, toss together quinoa, pomegranate seeds, scallions, parsley, tomatoes, and slivered almonds.
  3. In another small bowl, mix lemon juice, lemon zest, red wine vinegar and sugar, until the sugar is dissolved. Pour over the quinoa pomegranate salad and mix well.
  4. Season with salt and pepper, and sprinkle with toasted almonds.

Israeli quinoa salad2

 

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LunchSouth American CuisineVeganVegetarian

AREPAS WITH GUACAMOLE AND ARUGULA SALAD

by Tina Diep
written by Tina Diep

Arepas guacamole and arugulaHere is an easy suggestion for a healthy vegetarian and gluten free meal. I like arepas because they are filling, crispy and tasty – a great healthier alternative to a sandwich.

INGREDIENTS (makes 4 stuffed arepas):

  • 4 arepas (see recipe and instructions here)
  • ½ portion of guacamole (see recipe here)
  • 2 handfuls of arugula salad
  • 12 kalamata olives, cut in half
  • ½ cup of shredded mozzarella cheese (optional)

DIRECTIONS:

  1. Make arepas according to the recipe.
  2. While the arepas are cooking/baking, make the guacamole according to recipe.
  3. Once the arepas are done, cut along the edge and divide each into two parts. Immediately sprinkle shredded cheese to melt in between the arepas (or skip this part for a healthier meal) and stuff with arugula salad, guacamole, and 6 kalamata olive halves.
  4. Serve and enjoy.

Arepas

 

 

 

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LunchMain DishSouth American CuisineUncategorizedVegetarian

FRESH CORN TACOS

by Tina Diep
written by Tina Diep

corn tacos_1Corn is in season now so take advantage of it while the flavors and juiciness are at their prime. The recipe was inspired by my husband’s love for all foods that can be wrapped up to eat. This dish is vegetarian, and for a twist you can also add black beans or avocado. 

Fresh corn tacos
Yields 10
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214 calories
23 g
24 g
11 g
9 g
5 g
110 g
181 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
110g
Yields
10
Amount Per Serving
Calories 214
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 24mg
8%
Sodium 181mg
8%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
11%
Sugars 3g
Protein 9g
Vitamin A
8%
Vitamin C
9%
Calcium
21%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. • 5 cobs of sweet corn
  2. • 1-2 tablespoon of sunflower oil or butter
  3. • 2 ½ tablespoons of homemade taco seasoning for a spicy touch (see recipe in another post )
  4. • 1 large shallot, sautéed
  5. • A handful of pitted kalamata olives, cut in half lengthwise
  6. • Chopped cilantro
  7. • Lime wedges
  8. • 2 cups of shredded cheese
  9. • 10 corn tortillas
Instructions
  1. 1. Shave the corn off the cobs along the stem.
  2. 2. In a pan over medium heat oil or butter, then sauté shallots for a few minutes until lightly browned. Add the cut corn and taco seasoning for a few minutes more to release the flavors from the spices. The longer the spices get cooked, the spicier the corn filling will be.
  3. 3. Serve the tortillas stuffed with the corn filling, shredded cheese, lettuce, a few kalamata olives, cilantro and a wedge of lime to squeeze over your corn.
  4. 4. Serve with a cold Mexican beer.
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calories
214
fat
11g
protein
9g
carbs
23g
more
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Homemade taco seasoning

 

 

 

 

 

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Comfort FoodItalian CuisineLunchPostVeganVegetarian

BASIC DOUGH RECIPE FOR GRILLED PIZZAS & FLATBREADS

by Tina Diep
written by Tina Diep

how to make grilled pizzaI stumbled across a book by Craig W. Priebe called “Grilled Pizzas & Piadinas”. It has beautiful pictures, easy-to-understand instructions, and delightful recipes. His instructions are very thorough, so if you want the full explanation you should invest in his book. It is worth the money if you like to make grilled flatbreads and pizzas. This is my very condensed take on Priebe’s recipe:

INGREDIENTS (makes two 12-inch / 30 cm pizzas):

  • ¾ cup (175 ml) warm water, temperature should be between 110 0F – 115 0F (43 0C – 460C)
  • 1 packet of active dry yeast (2 ¼ teaspoons)
  • ½ teaspoon sugar
  • 1 ½ cups (350 ml) unbleached flour
  • ¼ cup (60 ml) whole wheat flour
  • 1 teaspoon salt
  • 2 tablespoons cornmeal (preferably white, plus additional for pan)
  • 2 tablespoons extra virgin olive oil, plus ¼ tablespoon for the bowl

DOUGH DIRECTIONS:

  1. Pour water, yeast and sugar in a small bowl and stir until the yeast is dissolved. Let it sit for about 5 minutes to make sure that the yeast is active. A thin layer of foam will appear on the top.
  2. In a big bowl add the flours, salt and cornmeal. Make a little indentation in the flour mixture with your fingers, and add the yeasted water and 2 tablespoons of olive oil. Mix well with a strong spoon (or your fingers) until you can form a ball. Knead the dough on a clean surface about 8 minutes or until the dough is smooth (add a little flour to prevent the dough from sticking to the surface).
  3. Shape the dough into a ball, add the remaining olive oil in a bowl and turn the ball of dough to coat the surface. This prevents the dough from drying out, and makes a crusty surface.
  4. Cover the bowl containing the dough with plastic wrap and place it in a draft-free, warm place for 2 hours or until the dough rises to almost double size.
  5. Chill in the refrigerator for at least 1 hour (or overnight if possible) to firm up the dough and to enhance the flavor. This will make it easier to roll out the dough, and the longer it chills, the better the flavor and texture will be. The dough will keep in the refrigerator for up to 3 days.

ROLLING AND GRILLING DIRECTIONS:

  1. For pizzas: Preheat the oven to 5000F (2600C)
  2. Take the chilled dough out of the refrigerator and punch it down gently to remove gas (alternately, if you don’t want to make the dough from scratch, you can use fresh store-bought pizza dough).
  3. Divide the dough into two parts, shape each part to a ball, and use a rolling pin to roll one ball at a time into flat circles (about 12-inch / 30 cm). If the dough sticks to the surface, sprinkle a little cornmeal over the dough.
  4. With both hands, gently transfer the dough to the hot charcoal grill, grill pan, flat grill or Panini pan. The dough will start to bubble on the top, and after about 2 to 4 minutes (depending on your choice of grill pan) the bottom will turn crispy with brown charred stripes from the grill pan.
  5. For flatbread: Add your preferred toppings on the crust and serve
  6. for pizza: Put your pizza crust on a baking sheet and add your desired toppings. Place the pizza in the oven close to the broiler/heating elements and bake until your cheese is melted and slightly browned.

How to make grilled pizza dough

how to make grilled pizza

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Italian CuisineLunchMain Dish

BROWN RICE PASTA WITH CHORIZO, ZUCCHINI & GARLIC SCAPES IN TOMATO SAUCE

by Tina Diep
written by Tina Diep

brown rice pasta-chorizo-zucchiniBrown rice pasta is a good substitution if you are going for a gluten free meal. It has a very similar feel to normal wheat pasta.

This recipe was created to find a use for scraps in my refrigerator, and it was so good that I had to write it down for another time.

INGREDIENTS (4 servings)

  • About 2 cups (700ml) of basic tomato sauce (see my recipe under another post)
  • 1 lbs (450 grams) of brown rice pasta (I used Trader Joe’s brand)
  • 1 tablespoon of olive oil
  • 3 oz. (85 grams) spicy chorizo, cut in small pieces
  • 1 large onion, halved and cut into thin strips
  • 1 medium size zucchini, cut into small strips
  • 4 garlic scapes, cut into 1 inch length (optional)
  • A dash or two of chili flakes
  • Salt and cracked pepper to taste
  • Shredded pecorino

DIRECTIONS:

  1. Make the basic tomato sauce (you can make it up to two days in advance, or fresh when you need it)
  2. Heat a large pot of water until it boils, add the pasta and cook until ‘al dente‘ (Italian word for ‘to the bite’, meaning firm, but not hard).  To test for al dente, try cooking for one or two minutes less than the directed cooking instructions and taste – it tastes much better than overcooked pasta, and is healthier as well! Remember that the pasta will continue to cook on its own after you remove it from the water.
  3. While the pasta is cooking, heat the olive oil in a pan and then sauté the chorizo & onions until the onions are softened and the chorizo is slightly crisp. Add the zucchini, and garlic scapes in the mix and sauté for 3-5 minutes.
  4. Sprinkle the chili flakes in and sauté for another minute, then pour in the tomato sauce and mix.
  5. Strain the hot brown rice pasta and mix with the tomato sauce and vegetables. Add salt and cracked pepper to taste.
  6. Shred pecorino cheese over the pasta and serve.
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Asian CuisineHealthLunchVeganVegetarian

HEALTHY QUINOA AVOCADO SPRING ROLLS

by Tina Diep
written by Tina Diep

Quinoa avocado roll_T

You have probably heard of quinoa before, but you probably didn’t know that it is a close relative to beetroot, spinach and tumbleweeds (it is not a grain). It is considered to be a lo-carb, gluten free superfood because of its high content of protein and nutrients like iron, magnesium, copper, manganese and phosphorus. Red quinoa has a crunchy texture, which I prefer over the white quinoa. I usually cook one cup of quinoa and add it to my salad.

The following recipe incorporates red quinoa into one of my favorite dishes – spring rolls. This is perfect for a hot summer day, or when you just want to eat something light and fresh.

INGREDIENTS:

  • 1 cup / 230 gram of red quinoa
  • 1 head of romaine lettuce
  • 1/3 of an English cucumber
  • 1-2 scallions
  • 1 avocado
  • Rice wrappers (I use the thinnest that I can find, as they taste better. I use the brand with the rose on the package)

DRESSING:

  • 2 tablespoons rice vinegar
  • 2 ½ tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon minced garlic
  • 1 tablespoon ginger

DIRECTIONS:

  1. Rinse and cook the quinoa as instructed on the package and let it cool off when done.
  2. In the meantime, cut the cucumber, scallions and avocado into sticks.
  3. Mix the dressing and then pour over the quinoa.
  4. Prepare a large bowl of cold water and submerge the rice paper (one at a time) for a few seconds in the water to soften. Place the wet rice paper on a plate. (The rice paper will slowly soften while you add your stuffing so don’t dip the rice paper for too long in the water)
  5. Add the vegetables and quinoa at the edge of the rice paper closest to you, and roll in the direction away from yourself. When it is rolled halfway, close the edges on each side and continue to roll until the spring roll is closed. Voila! You just made your first spring roll. Continue on the same way to make the rest.

Quinoa avocado roll ingredients rice paper

Danish Version

SUNDE QUINOA AVOCADO FORÅRSRULLER

INGREDIENSER:

  • 2 1/3 dl rød quinoa
  • 1 hoved hjertesalat
  • 1/3 agurk
  • 1-2 forårsløg
  • 1 avocado
  • Ris paper (jeg bruger den tyndeste at jeg kan finde, da de smager bedre)

DRESSING:

  • 2 spsk riseddike
  • 2 ½ spsk sojasauce
  • 2 tsk sesam olie
  • 1 tsk hakket hvidløg
  • 1 spsk ingefær

FREMGANGSMÅDE:

  1. Tilbered quinoaen som anvist på pakken og lad derefter quinoaen køle af.
  2. I mellemtiden skæres agurk, forårsløg og avocado i strimler.
  3. Bland dressing ingredienserne sammen og hæld dernæst over quinoaen.
  4. Fyld en stor skål med koldt vand og dyp rispapiret i vandet i et par sekunder. Placer det våde rispapir på en tallerken. (Rispapiret vil langsomt blødgøre imens du tilføjer dit fyld så dyp kun rispapiret nok til at det er vådt på begge sider)
  5. Tilsæt grøntsager og quinoa på kanten tættest mod dig selv, rul halvvejs og luk dernæst kanterne på hver side og fortsæt igen med at rulle indtil forårsrullen er lukket. Voila! Du har lige lavet din første forårsrulle.

Quinoa avocado roll

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Asian CuisineLunchMain DishVegetarian

SAMOSA ROLLS

by Tina Diep
written by Tina Diep

samosa rollsThese delicious little rolls are inspired by the Indian samosas. This inspiration came from my friend Sofia.

An exact recipe is not really needed – I think that you can manage nicely with your own version. I choose to use pastry leaves (Yufka-Jufka from ömür – a Turkish product) for a healthier version than the original samosas, but you can also use filo dough. I also baked the rolls in the oven (at 375 degrees) instead of frying on a pan, which makes them easier to prepare and a lot healthier.

To make the stuffing, I first boiled and mashed potatoes and carrots, and then sautéed onions and garlic. After mixing these items together, I spiced the stuffing with chili powder, curry, turmeric, cumin, salt and pepper, and added a little bit of milk and butter. After rolling each one, I lightly brushed them with a beaten egg to give each roll a beautiful color during the cooking process.

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Asian CuisineLunchMain DishSoups & Salads

PHO GA – A VIETNAMESE NOODLE SOUP

by Tina Diep
written by Tina Diep

pho ga Recently I have had the opportunity to take cooking lessons from Mama Le’s Kitchen (a.k.a. my mum). She taught herself how to cook the Vietnamese dishes by remembering all the wonderful flavors in food that she ate when she lived in Vietnam 34 years ago.

Vietnamese food takes a lot of preparation and everything is sliced to perfection. Pho (pronounced “fuh”) is a traditional clear noodle soup from Vietnam. The soup is traditionally boiled with either chicken or beef bones, and served with meat, rice noodles, bean spouts and herbs.

The distinguished flavor in the pho broth comes from the star anise, cassia bark and fish sauce, but the extra depth in flavor comes from charring the onions, ginger and garlic. This method adds a touch of smokiness to your pho.

My mum advised me that the stock tastes even better if you let it sit for another day in the fridge. The fat in the stock will rise to the top and harden. I like to skim the fat off the stock, but it’s a matter of preference.

charring and boiling pho

Pho ingredients

PHO GA (4-6 servings depending on your soup bowl size):

  • 1 whole chicken, preferably organically raised, antibiotic free, free-range chicken
  • 1 large onion, sliced in half and charred over a gas stove or a burner
  • 5 whole garlic cloves, charred over a gas stove or a burner
  • 1 (3-inch) ginger root, sliced in half lengthwise and crushed with a meat tenderizer or a big knife
  • 2 large carrots, cut into thirds to fit in the pot
  • 1 leek, cut in half, washed and cleaned
  • 2 anise stars
  • 1 piece of 2-inch x 1-inch cassia bark (Vietnamese cinnamon). If you don’t have it at home you can leave it out
  • 1 teaspoon of cracked white pepper
  • 3-5 tablespoons of fish sauce
  • 1-2 tablespoons of salt

PHO FOR SERVING:

  • 1 package of dried pho rice noodles (they come in different width, so it’s a matter of preference)
  • Bean sprouts (mung beans)
  • Lime wedges (to squeeze the juice in the soup)
  • Mint leaves
  • Cilantro (roughly chopped)
  • Yellow onion (thinly sliced)
  • Fish sauce

These are optional choices, but a must in my opinion:

  • Thin sliced jalapeño
  • Sliced romaine lettuce leaves
  • Thai basil leaves
  • Fried onions
  • Sriracha chili sauce
  • Hoisin sauce
  • dried, shredded woodear mushrooms (soaked in water)
  • shrimp

 SOUP DIRECTIONS:

  1. Wash and clean the inside and outside of your chicken and put it in a large stock pot with the breast side up.
  2. Char the onion, garlic and ginger over a gas stove burner or with a cooking torch (the type you use for making crème brûlée) until 50% black, and add them to the stockpot with the rest of the ingredients. Add water to cover the chicken.
  3. Cover with a lid and bring the water to a boil over high heat.
    When the water comes to a boil, turn the stove off (do not remove the lid) and let the chicken poach for 40 min. This method will cook the chicken to perfection.
  4. Remove the chicken from the stock and let it cool off. When cool enough, carve all the meat of the chicken and return the bones to the stock. Shred the meat with your fingers and store it in the fridge.
  5. Simmer the stock for another 1 ½ hours.
  6. If you want the stock to collect more flavors, allow the soup to cool off and then let it sit in the fridge overnight. You can choose to skip this step if you don’t have the patience to wait.
  7. Prepare the noodles by soaking them in warm water for about 30 minutes.
  8. Prepare the condiments by thinly slicing the onions and jalapeño, peeling the mint leaves off the stem, and roughly chopping the cilantro. Vietnamese people do not like the roots on the bean sprouts, so they will use the time to remove the roots on every single little sprout. Patience is rewarding. Arrange all the condiments on a nice platter.
  9. Strain the soup using a cheesecloth and a strainer and skim off any excess oil. This will make the soup clear. Add fish sauce and salt to taste.
  10. Right before serving, pour boiling water over the noodles while straining. This will heat the noodles so your pho stays hot.
  11. Put a small amount of noodles in each serving bowl, and add the hot soup into the bowl. The noodles will cook to al dente. Add the shredded chicken on top and serve.
  12. Serve the condiments on the side so people can choose their preference.
  13. If you want to follow the authentic Vietnamese method, have a little bowl on the side with either hoisin sauce or fish sauce to dip the meat from your soup in.

Chúc ngon miệng (Enjoy)

pho with shrimp, chicken & mushrooms

Danish version

PHO GA – en vietnamesisk nuddel suppe

Jeg har for nyligt været til madlavningskursus hos Mama Le (alias min mor). Hun har lært sig selv at tilberede vietnamesiske retter ved at huske tilbage på de vidunderlige retter, som hun spiste da hun boede i Vietnam for 34 år siden.

Vietnamesisk mad tager en masse forberedelse og alt er skåret til perfektion. Pho (udtales “fouh”) er en traditionel klar nuddel suppe fra Vietnam. Suppen er traditionelt kogt på enten kylling eller oksekød knogler og serveret med kød, ris, nudler, bønner spirer og urter.

Den fremtrædende smag i pho fonden kommer fra stjerne anis, cassia bark (asiatisk kanel) og fiske sauce, men den ekstra dybde i smagen kommer fra de grillede løg, ingefær og hvidløg. Denne metode tilføjer et strejf af røgelse til din pho.

Min mor fortalte mig, at fonden smager endnu bedre hvis du lader fonden trække i til næste dag i køleskabet. Fedtet vil stige til toppen af fonden og hærde. Jeg foretrækker at fjerne det værste fedtlag af fonden, men det er et spørgsmål om præference.

PHO GA (4-6 portioner afhængigt af din suppe skål størrelse):

  • 1 hel kylling, helst økologisk, fritgående kylling
  • 1 stort løg, delt I midten og grillet over et gasblus eller en brænder
  • 5 hele fed hvidløgs grillet over et gasblus eller en burner
  • 7-8 cm lang ingefær, skåret i halve på langs og knust med en kød tenderiser eller en stor kniv
  • 2 store gulerødder, skæres i tredjedele til at passe i puljen
  • 1 porre, skåret i halve, vasket og rengjort
  •  2 stjerneanis
  • 1 stykke (7cm x 3.5 cm) cassia bark (Vietnamesisk kanel). Hvis du ikke kan finde det så kan det udelades
  • 1 teskefuld friskkværnet hvid peber
  • 3-5 spsk fiskesovs
  • 1-2 spiseskefulde salt

PHO til servering:

  •  1 pakke tørret pho ris nudler (de kommer i forskellige bredder, så det er et spørgsmål om præference)
  • Bønnespirer
  • Lime både (pres saften i suppen)
  • Mynte blade
  • Koriander (groft hakket)
  • Løg (skåret i tynde skiver)
  • Fiskesovs (hvis fonden ikke er salt nok)

Disse er ekstra ingredienser som kan udelades men mine foretrukne

  • Jalapeño skåret i tynder skiver
  • Hjertesalat skåret i mindre stykker
  • Thai basilikum blade
  • Stegte løg
  • Sriracha chili sauce
  • Hoisin sauce
  • Rejer

VEJLEDNING:

  1. Vask og rengør indersiden og ydersiden af din kylling og læg den i en stor gryde med bryst siden opad.
  2. Grill løg, hvidløg og ingefær over et gas komfur eller med en gas brænder (den type du bruger til at lave crème brûlée) indtil de er godt forkullede (50% sort) og læg dem i gryden med resten af ingredienserne. Tilsæt vand til det dækker kyllingen.
  3. Dæk gryden med et låg og kog vandet ved høj varme. Når vandet begynder at koge, sluk komfuret (Fjern under ingen omstændigheder låget) og lad kyllingen koge videre i 40 min. Denne metode tilberede kylling til perfektion.
  4. Fjern kyllingen fra fonden og lad den køle af. Når den er kold nok til at håndtere skær alt kødet fra kylling put knoglerne tilbage I fonden. Riv kødet I strimler med dine fingre og opbevar kødet i køleskabet.
  5. Lad fonden simre i 1 ½ time med knoglerne.
  6. Hvis du gerne vil give fonden ekstra smag så kan du lade suppen køle ned og derefter lade det sidde i køleskabet natten over. Hvis du er utålmodig så kan du vælge at springe dette trin over.
  7. Forbered nudlerne ved at sætte dem i blød i varmt vand i ca 30 minutter.
  8. Forbered grøntsagerne ved at skære løg og jalapeño I tynde skiver, pil mynte bladene af stilken, og  hak korianderne groft. Vietnameserne kan ikke lide rødderne på bønnespirerne, så de vil bruge tid på at fjerne rødderne på hver enkelte lille spire. Tålmodighed belønner dog i sidste ende. Arranger grøntsagerne på et flot fad.
  9. Si suppen ved hjælp af en klæde og sky fedtet af fonden. Dette vil gøre suppen helt klar. Tilsæt fiskesovs og salt efter smag og behag.
  10. Lige før servering, hæld kogende vand over nudlerne. Dette vil varme nudlerne op så din pho fond ikke taber varmen ved servering.
  11. Læg en lille mængde nudler i hver skål, og tilsæt den varme suppe i skålen. Nudlerne vil koges til al dente. Tilsæt de revede strimler af kylling på toppen og server.
  12. Server fadet med grøntsagerne og urterne ved siden af, så folk kan vælge deres præference.
  13. Hvis du ønsker at følge den autentiske vietnamesiske metode, så lav en lille skål ved siden af med enten hoisin sauce eller fiske sauce til at dyppe kødet fra din suppe i.

Chúc ngon miệng (Velbekomme)

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Italian CuisineLunchMain DishPostVeganVegetarian

THE PERFECT PIZZA DOUGH RECIPE

by Tina Diep
written by Tina Diep

Pizza with arugula saladI recently took a pizza making class with Jim Lahey, the brilliant founder of both the Sullivan Street Bakery and Company Restaurant (“Co.”) in Manhattan. It was a great class and he was a wonderful teacher. His recipe uses a no-knead method, which is simple yet amazing. As a result, his dough is very elastic and you don’t need a dough roller to make the crust. It might take you a few tries before you get the hang of handling the dough, but don’t get discouraged – the pizza will still taste good.

Lahey is a master of the pizza crust, so you will look like an expert if you make this recipe for your friends or family. I recommend checking out his books “My pizza” and “My bread”.

The pizza sauce will be covered in a separate post.

Pizza making 1

DOUGH INGREDIENTS

makes 4 pizzas:

  • 500 grams (3 ¾ cups) all-purpose flour, plus a bit more for shaping the dough
  • 1 gram (1/4 teaspoon) active yeast
  • 16 grams (2 teaspoons) fine sea salt
  • 350 g (1 ½ cups) water

TOOLS:

MAKING THE DOUGH:

  1. In a medium bowl, thoroughly blend the flour, yeast, and salt. Add water and, with a wooden spoon or your hands, mix thoroughly.
  2. Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72oF) for 18 hours or until it has more than doubled. It will take longer in a chilly room and less time in a very warm one. I put my dough in the oven to rise (with the oven off), where it can sit undisturbed and unaffected by drafts. It is important for the rising process that you leave it undisturbed.
  3. Coat a work surface with flour and scrape the dough out of the bowl. Using a small dough scraper makes it easier to handle without disturbing the dough more than necessary. Use the larger dough cutter to divide the dough into four equal parts.
  4. To shape each part, imagine they each have four corners. Pull each corner towards the middle, making four folds, and round out each portion and turn the seam side down. Mold the dough into a neat circular mound. The mounds should not be sticky; if they are, dust with more flour.
  5. If you are not using the dough right away, wrap the balls individually in plastic wrap and refrigerate for up to 3 days. Return to room temperature by leaving them on the counter, covered in a damp cloth for 2-3 hours or as needed.

PRE-HEATING THE OVEN:

Gas Oven – Put the pizza stone on a rack in your oven about 8 inches from the broiler. Preheat the oven on bake at 500oF (260oC) for 30 min. Switch to broil for 10 minutes.

Electric Oven – Using an electric oven is a little trickier since it will automatically turn the heat off when it reaches between 500oF- 550oF.

Put the pizza stone on a rack in your oven about 4 inches from the top-heating element. Preheat the oven on bake at 500oF (260oC) for 30 min. Then, to boost the heat of the stone without the oven’s element shutting off, open the door a few inches and leave it ajar for about 30 seconds. Some of the ambient heat will escape, but the stone will stay just as hot. Now close the door and switch to broil for 10 minutes.

SHAPING THE PIZZA:

  1. Take one ball of the dough and generously cover the dough, your hands, and the work surface with flour.
  2. Press the ball down and gently stretch it out to a 6 to 8 inch disk. Lift the disk and balance it on top of your loosely clenched hands, resting with your knuckles towards the outer edge of the disk. Use your knuckles to stretch the dough, rotating your knuckles and gently pulling it wider andwider until the disk reaches 10 to 12 inches (25 to 30 cm).
  3. Set the disk on a pizza peel (board) liberally coated with flour. It is now ready to be topped (tip: don’t let the disk sit too long on the peel, or it will then stick to the surface and make it hard to gracefully slide the pizza off and onto the pizza stone in your oven.).

TOPPING THE PIZZA:

  1. With the dough on the peel, spoon the tomato sauce (see my recipe under basic tomato sauce) if desired, over the surface and spread it randomly to get a rustic look. According to Jim Lahey, you should not apply much sauce to the middle, as the sauce will naturally run into the middle during the baking process.
  2. Add your topping choices (but don’t add too many things – simple is better). In this example I added fresh mozarella cheese, thin sliced mushrooms, pepperoni and onions and finally sprinkled with a little sea salt flakes, and chili flakes.

BAKING THE PIZZA:

  1. With a quick motion, slide the pie onto the stone in the oven. Broil for about 3 minutes in a gas oven or 5 minutes in an electric oven, until the top is bubbling and the crust is nicely charred but not burned.
  2. Use the peel to transfer the pizza to a tray or serving platter. Sprinkle with oregano or fresh basil. You can top the pizza with arugula salad tossed with a little lemon juice and olive oil. Slice and serve immediately.

Pizza readyDanish version

DEN PERFEKTE PIZZA DEJ OPSKRIFT:

Jeg deltog for nyligt i en pizza undervisning af Jim Lahey, grundlæggeren af Sullivan Street Bakeri og restauranten (“Co.”) i Manhattan. Hans opskrift bruger en no-knead metode (ingen æltning), som er en meget enkel opskrift og smager helt fantastisk. Hans dej er utrolig elastisk og kræver derfor ikke en dejrulle for at forme pizza bunden. Det kan være at du skal bruge et par forsøg inden du finder ud af at hvordan du håndterer dejen, men mist ikke modet – din pizza vil stadig smage godt.

Lahey er en mester i hans pizza skorper, så du vil ligne en ekspert, hvis du bruger hans opskrift til at brilliere dine venner og familie. Jeg anbefaler, at du tjekker hans bøger ud “My pizza” og “My bread”.

PIZZADEJ INGREDIENSER udgør 4 pizzaer:

  • 500 gram hvedemel, plus lidt mere til at forme dejen
  • 1 gram tør gær
  • 16 gram hav salt
  • 350 gram vand

VÆRKTØJER:

  • Stor skål
  • Køkken vægt
  • Lille dej scraper – Ikke nødvendigt
  • Dej skærer med metal skarp kant – Ikke nødvendigt
  • Pizza spade
  • Pizza sten
  • Pizza skærer – Ikke nødvendigt

LAV DEJEN:

  1. Bland mel, gær og salt  sammen i en mellem stor skål. Tilføj vand, og bland dejen grundigt med en træ ske eller ved hjælp af dine hænder.
  2. Dæk skålen med film eller et viskestykke og lad dejen hæve ved stuetemperatur  i 18 timer, eller indtil den er mere end fordoblet. Det vil tage længere tid i et køligt rum og mindre tid i et varmt rum. Jeg sætter min dej til hævning i ovnen (som ikke er tændt). Her kan den hvile uforstyrret og upåvirket af træk. Det er vigtigt for hæve processen at dejen sidder helt uforstyrret.
  3. Drys lidt mel ud på din arbejdsflade og skrab dejen forsigtigt ud af skålen med en dej skraber. Dej scraperen gør det nemmere at håndtere dejen uden at forstyrre den mere end nødvendigt. Brug en dej skærer eller en stor kniv til at dele dejen i fire lige store dele.
  4. Du skal nu forme dejen til kugler. Forestil dig at hver dej klump har fire hjørner. Træk hvert hjørne mod midten så dejen former sig til en kugle. Vend dejen med folderne nedaf. Dejen bør ikke være for klistret, hvis det er tilfældet så drys dej kuglen med lidt mel.
  5. Hvis du ikke vil bruge dejen med det samme kan du pakke film omkring hver dej klump og læg dem i køleskabet i op til 3 dage. Når du er klar til at lave din pizza tag dem ud af dit køleskab og fjern filmen. Lad dej klumperne vågne på dit køkken bord med et fugtig viskestykke over i 2-3 timer eller efter behov.

FORBERED OVNEN:

Læg pizza stenen på en rist i din ovn ca 20 cm fra top-varmelegemet. Forvarm ovnen til 260oC og lad pizza stenen varme op i ca. 30 min. Da ovnen er meget varm kan du risikere at varme elementet slukker af sig selv, for at undgå dette kan du lade ovnen stå på klem i cirka 30 sekunder. Noget af den omgivende varme vil forsvinde, men stenen vil forblive varm. Luk ovnen og drej ovnen om til grill i 10 minutter.

FORM DEJEN:

  1. Tage én af dej kuglerne  og drys generøst dejen, dine hænder og arbejdsfladen med mel.
  2. Tryk dejen ned og forsigtigt stræk den ud med dine hænder til den er ca 15-20 cm. Løft dejen forsigtig og lad den hvile i den yderste kant i dine knoer. Brug dine knoer til at strække dejen i kanten ved at rotere dejen imellem dine knoer. Stræk dejen bredere og bredere indtil den når 25-30 cm.
  3. Læg dejen på en pizza spade som du forinden har drysset godt med mel.(tip: Lad ikke dejen sidde for længe på pizza spaden, ellers vil den klistre til overfladen og det gør det svært at få pizzaen elegant over på stenen).

PIZZAFYLD:

  1. Når dejen er klar på pizza spaden, put lidt tomat sovs let fordelt og i lidt tilfældige klatter på pizza dejen (se min opskrift under en anden artikel) Det giver pizzaen et rustik udseende. Ifølge Jim Lahey, bør du ikke putte for meget sovs i midten, da sovsen helt naturligt render ind mod midten under bage processen. Put dine yndlings ingredienser på pizzaen, men ikke for mange ingredienser. Simpelt er bedre.
  2. I dette eksempel har jeg lagt frisk mozarella ost, meget tyndt skåret champignon, pepperoni og løg på og drysset med havsalt flager og tørret chili.

BAGNING af PIZZA:

  1. Med en hurtig bevægelse, overfør pizzaen fra spaden til den varme pizza sten i ovnen.
  2. Bag den i ca 5 minutter  eller indtil toppen er bagt og skorpen er pænt gylden. Bruge spaden til at overføre pizzaen til et stort servieringsfad eller skærebræt.
  3. Drys med oregano eller frisk basilikum. Hvis du vil give den et ekstra pift  så kan putte lidt rucolasalat vendt i en smule citronsaft og olivenolie oven på pizzaen. Server straks pizzaen.

Pizza with arugula salad

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Breakfast & BrunchHealthHOW TOLunchMain DishVeganVegetarian

HOW TO MAKE AREPAS

by Tina Diep
written by Tina Diep
Arepas stuffed with fresh mozarella

I have heard a lot about arepas from my Venezuelan friend Indira – she has promised for years to make them for me. She finally made them recently and they have fascinated me ever since.

Arepas originated in Venezuela, and are used prominently in modern day cuisine of Venezuela, Colombia, and in other Latin American countries. They look somewhat like pita bread, but are typically made of precooked corn flour and fried on a skillet instead of baked in the oven. They are served very hot and you can fill them with a little butter and grated cheese, which is the simple and traditional way of serving them. Arepas are also great if you  are on a gluten free/heart healthy diet. If you are on a low sodium diet then don’t add the salt to the dough and of course adjust your stuffing to your diet.

Arepas should be easy to make, as they consist only of 4 simple ingredients. However, the truth is that to make truly great arepas, you need to know a few tricks that you probably won’t pick up from a YouTube video. I was able to finally learn how to make them when Indira’s mother recently visited from Venezuela and I invited myself over. Arepas are actually incredibly easy to make, once you understand how to deal with the dough. Please note that the corn flour dough does not respond in the same way as regular white flour dough. The best corn flours to make arepas are labeled P.A.N., and are available in most supermarkets in New York and elsewhere. It is important that the dough is not too dry or it will crack around the edges when you shape the arepas. It is also important to know that corn meal absorbs water slower than regular wheat flour.

Arepas are pretty filling depending on your stuffing, so 2 arepas per person should be enough.

INGREDIENTS for 4 arepas:

  • 250 grams (just over 1 cup) of warm water
  • 1 tsp. salt
  • 1 tsp. sunflower oil for the dough
  • 1 tsp. sunflower oil for the skillet
  • Approximately 135 grams (0.3 lbs/ a little under a cup) Harina P.A.N. pre-cooked corn flour (save a little of the flour after for later)
How to make arepas

DIRECTIONS:

  1. Fill a bowl with hot water, salt and oil.
  2. Add the corn flour to the water little by little. Make sure to save a little of the flour for later. Gather and mix the dough with your fingers. The dough should be soft and on the moist side.
  3. Let the dough rest for about 10 minutes to give it time to absorb the water. If the dough is too wet and difficult to shape, add a little more flour to the dough.
  4. Heat the skillet on a medium-high heat. Meanwhile, divide the dough into 4 portions and shape one portion of the dough at a time. Roll the dough in your palms so it almost shapes into a ball. Press the dough slightly flat between your two palms and then use both your palms to rotate, and shape the dough into a pita bread shape. Pat the sides while shaping a bit and continue until the dough is about ½ inch thick.
  5. Add a little oil to your skillet and spread it evenly across the skillet using a piece of paper towel. Place the shaped dough portions on the hot skillet and allow them to cook until they become golden, about 10 minutes – then flip your arepas and cook the other side. Once both sides are cooked, they are ready to serve.
  6. Arepas should be served hot (you can fold them into a clean dishcloth to keep the heat) and can be sliced like pita bread or burger buns. Fill your arepas with a little butter and grated cheese or the ingredients of your choosing. The possibilities are endless. I personally like a little avocado/guacamole and chicken in my arepas or for a breakfast version serve them with scramble eggs.
Serving arepas

Buen Apetito!

Danish version

SÅDAN LAVER DU AREPAS

Jeg har i lang tid været nysgerrig over de her såkaldte arepas, som min veninde Indira har snakket en hel del om. Hun lavede dem for mig engang til aftensmad og de har af fascineret mig lige siden.

Arepas stammer fra Venezuela men er en udbredt ret i Columbia og andre Latinske lande. De ligner et pitabrød, men er lavet af forkogt majs mel typisk bagt eller stegt på en stegepande eller i ovnen. De serveres varme og man kan fylde dem med revet ost, som er den simple og traditionelle måde at servere dem på. Arepas er iøvrigt godt for dig hvis du er på en glutenfri/hjertevenlig kost eller hvis du er på et lavt salt kost diæt, undlad dog at tilsætte saltet i dejen og så skal dit fyld selvfølgelig tilpasses til din diæt.

Arepas bør være nemme at lave da de kun består af 4 simple ingredienser men hvis man skal lave rigtig gode arepas så  er det godt at vide et par få simple tricks, som ikke engang et par YouTube videoer kan fortælle dig. Jeg fik endelig lært disse tricks og hvordan man laver dem fra Indira’s mor, som var på besøg fra Venezuela. Arepas er faktisk utrolig let at lave, når først man har forstået, hvordan man skal håndtere dejen. Vær opmærksom på at melet ikke reagerer på samme måde som almindelig hvedemel. Det bedste majsmel til at lave arepas er mærket Harina P.A.N., de kan fås i de fleste supermarkeder i USA og i Danmark kan man købe melet i de tyrkiske og asiatiske forretninger. Det er vigtig at dejen ikke bliver for tør for ellers så sprækker dejen når man former dem. En vigtig faktor for at lave dejen er at vide at majsmelet bliver ved med at suge vand til sig og det er nok derfor at det er gået galt for mig selv, da min dej er blevet for tør.

Arepas mætter en hel del så 2 arepas med fyld per person skulle gerne være nok.

INGREDIENSER TIL 4 AREPAS:

  • 250 gram varmt vand
  • 1 tsk. salt
  • 1 tsk. solsikke/rapseolie til dejen og 1 tsk. til stegepanden
  • Ca.135 gram Harina P.A.N. majs mel (Gem lidt af melet til efter det har hvilet)

VEJLEDNING:

  1. Fyld en skål med varmt vand, salt og olie.
  2. Drys majsmel i lidt af gangen, husk at gemme lidt af melet. Rør det sammen med fingrene. Ingredienserne former sig stille og roligt til en let dej. Dejen skal være våd og lidt grødet. Lad dejen hvile i ca. 10 min.
  3. Dejen har nu suget mere vand til sig, hvis den stadig er for våd så tilsæt lidt mere mel.  Den skal føles blød og fugtig og være let at forme.
  4. Varm panden op på en medium høj varme. Imens del dejen i 4 dele og form en del af gangen. Tril dejen i dine håndflader så de næsten former sig som en kugle. Tryk dejen lidt flad imellem dine to håndflader og brug derefter begge dine håndflader til at rotere og forme dejen til et pitabrød så den bliver ca. 1 cm tyk.
  5. Smør panden med lidt olie, du kan evt. gøre det med et stykke køkkenrulle. Læg den formede dej på panden og lad den bage indtil den bliver gylden ca 10 min. Vend dernæst din arepas og bag den anden side. Når begge sider er bagt er de klar til servering.
  6. Arepas skal serveres varm (du kan pakke dem ind i et rent viskestykke) og skal skæres op som et pitabrød eller en burger bolle. Fyld din arepas med lidt smør og revet ost, eller hvad du nu kan finde på. Mulighederne er uendelige. Jeg synes personligt at lidt avocado og kylling er lækkert og som morgenmad kan de serveres med scrambled æg.

Velbekomme!

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Asian CuisineLunchPostSoups & Salads

VIETNAMESE SALAD WITH A TOUCH OF DANISH PORK

by Tina Diep
written by Tina Diep
Vietnamese rice noodle salad

In another post I wrote about how to cook flæskesteg (Danish pork roast). If you have some leftover flæskesteg, you can make this dish very quickly and easily. You can also substitute tofu or shrimp in place of the pork.

The following recipe is enough for two people:

INGREDIENTS: 

NUOC MAM CHAM (Vietnamese Dipping Fish Sauce):

SALAD

  • 3-4 squares of Dongguan rice vermicelli
  • 1 head of romaine salad
  • 1/3 of an English cucumber
  • Mint
  • Cilantro
  • Fried onions
  • Peanuts
  • Flæskesteg/tofu/chicken/shrimp
Dongguan rice vermicelli

PREPARATION 

DIRECTIONS:

NUOC MAM CHAM

  1. Add boiling water into a bowl.
  2. Pour the sugar into the hot water, and stir until the sugar is dissolved.
  3. Add the fresh lemon juice with pulp using my favorite lemon squeezer tool
  4. Slowly add the fish sauce, a little at a time, until the mixture tastes sweet and salty. You will see the color change to a deep dark orange.
  5. This part is optional (if you can’t handle the heat): add 1 teaspoon of chili sauce, 1 teaspoon of Sriracha spicy sauce, and ½ clove of minced garlic.

SALAD

  1. Cover the rice vermicelli with water in a pot, add a spoon of white vinegar, and cook until tender. Use chopsticks or forks to help separate the noodles while boiling. Drain the water.
  2. Cut the romaine salad roughly.
  3. Cut the cucumber into small strips, and roughly cut the mint and cilantro.
  4. Heat the flæskesteg in the microwave or oven and cut it into rectangular slices.
  5. Place the romaine lettuce into the bottom of serving bowl, cover with rice vermicelli, and top with flæskesteg. Garnish with mint, cilantro, chopped peanuts and fried onions, as you desire.
  6. Serve the nuoc mam cham on the side, but add plenty of the sauce on your dish before you start to eat.
nuac cham
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