Well, well, we have been quite busy with the new one in the family. For the ones who have children, they know how scarce is the free time. Anyways we keep cooking and taking pictures of many of our meals. Now that Sarah is breastfeeding there is special care on the food quality.

Anyways this summer this blog entered the prestigious list of the best food blogs, by thermomixer Brazen. Here is the list to find other blogs.

In another point, we have noticed we have roughly 5,000 visitors since we open the site. Quite a shame since we have been somewhat inactive. Now this is a video of little Anna for the ones who were wondering. This is a food blog, but this is just a 20 second view of our new tasks.

Anna Maria was born today at 4:45 a.m. at Hospital Nord in the city of Aalborg, Denmark. She is 3,2 kilo (7 pounds) and 51 cm. (20 inches) and she’s healthy. After a long 30 hour labor, both Sarah and Anna Maria are doing very well. We’re very happy.

All the best,

Sarah, Carlos and Anna Maria

Breakfast for 3

Because this is a food blog, we would like to put on the breakfast they brought us after the delivery. This is a typical Danish breakfast. Flags in Denmark are a symbol of celebration. I thought it was so cute, I almost started crying. I kept a flag, not that I’m a flag fanatic, but because I’m really grateful for what this country has done for our family. I’ll keep it and tell Anna Maria in the future to remember with love the place where she was born on July 27th, 2009.

Empanada española

Carlos’ grandma makes this and it is just delicious. It is a bit easier in Spain because you don’t have to make “Tomate frito”, but the recipe I made today is my best yet. It tastes almost like Abuela’s!

Filling:

• 1 onion
• 1 green pepper
• 1 clove garlic
• 1 can (6 oz or 160 gr.) tomato paste
• 3/4 can water
• 1 1/2  tbs sugar
• 1 tsp salt

Saute onion, pepper, and garlic until soft. Add tomato, sugar, salt and water and cook for another 5-10 minutes. Set aside. It is important to use tomato paste for this so that the mixture isn’t too liquid. That was a problem with previous empanadas I had made in Denmark.

• 2 eggs hard boiled
• 2 cans (normal us size or 180 gr) tuna fish (you can also use beef or chicken).

Mash eggs and add tuna. Add tomato mixture and stir. Add more salt if necessary.

Abuela’s bread recipe for Empanada

• 1 cup milk
• 2/3 cup oil
• 1/2 tbs sugar
• 15 gr. yeast
• 1 tsp salt
• aprox 3-4 cups flour

Warm the milk and oil. Add sugar and mix. Add yeast and stir. Let sit till you see a few bubbles. Add flour and salt until it is only slightly sticky. Because of the oil it doesn’t stick to your hands like bread does. Let rise until doubled in size. Divide into two parts. I usually make the bottom a little thicker than the top. This helps when pinching the sides together. Roll the first ball of dough out on wax paper. Place wax paper in a baking tray. Add the filling layer and roll out the other part of the dough on a clean counter top. Fold into 4ths and unfold over the baking pan. Pinch the sides of the bottom and the top layer of dough together to seal them. it is important for keeping the filling inside.

monday: fried fish, coleslaw, with mashed potatoes

tuesday: hungarian noodles

wednesday: sweet and sour chicken with rice and spring rolls

thursday: pasta and beans p. 227

friday: quinoa

Lunches:

empanada

sandwiches

white lasagna

We had planned to make a meat and cheese lasagna but the rain kept us indoors last Saturday. We had chicken and a few other vegetables so made this new lasagna recipe. I don’t like a strong tomato flavor with chicken so we experimented with this new white lasagna. You could put a small amount of tomato sauce on the top to make it more liquid. Feel free to experiment with other vegetables. I imagine mushrooms and spinach would also be really good.

• 1 pound (400+ gr.) chicken breast diced
• 1 half cauliflower chopped
• 1 large onion
• 2 cloves garlic
• 1 red pepper
• lasagna noodles
• half pound mozzarella cheese (250 gr)
• cream sauce (800 gr)
• diced dried tomatoes (optional)
• salt/pepper

Saute onion and garlic in large frying pan. After 5 minutes add peppers and chicken. Chop cauliflower and add. Let cook for 15-20 minutes while you make the cream sauce and prepare the lasagna pan. Grease lasagna pan and layer with noodles. Add 1 layer of chicken mixture. Use the juice that has been accumulated. Add a layer of cream sauce. Repeat noodles and chicken. Add dried tomatoes if using and 3/4 cup mozzarella cheese. Add noodles and top with last of cream sauce and tomato sauce if using. Cook for 30-40 minutes covered with tin foil (or until noodles are done). Add remaining cheese and bake uncovered until melted.

Serve with a salad and garlic bread.

There are tons of salsa recipies online. I only add this one because I discovered that organic onions don’t need to be rinsed of their pungency like regular onions do. If using regular onions/garlic, pour boiling water over them and soak for 5 minutes. Drain water and they are ready to use. I was amazed at the difference the organic onions made. No bad/strong after taste. I highly recommend them for salsas/chutneys. I’m not sure, but I don’t think they give off such a strong odor when they cook either… therefore if you’re pregnant and can’t stand smells, you might want to give them a try. It could help.

• 1 small organic onion
• 1 clove organic garlic
• 2 fresh tomatoes
• 1 lime/lemon fresh
• salt
• jalapeño pepper (add to taste)
• cilantro

Mince onion, garlic, tomatoes, and pepper.  Rince onion/garlic as described above if necessary. Here in Europe I usually use canned/bottled jalapeño.  Juice lime (or lemon) and add to other minced ingredients. Add salt. Mince cilantro and add. For best flavor, refrigerate for a few hours so the flavors gel.

Here in Europe I can’t get corn tortillas so I have to make them. I use a 60/40 mix of corn and whole wheat flour for these tortillas. You get the elasticity of flour tortillas and some of the flavor of corn.  They are easy to make but are a bit time consuming from start to finish.

• 3/4 cup yellow corn
• 1/2 cup whole wheat flour
• (extra white flour for rolling)
• 1/2 tsp baking soda
• 1 tsp. salt
• 1 cup warm water (add more if necessary)
• 1 tbs. oil

Mix dry ingredients with a fork. Add water and oil. Mix completely. You may need to use your hands for this. It should be dry enough that you can form it into 1 large ball with your hands. Add a bit more water or flour as needed.  Let rest covered in the fridge for 15-30 minutes.

Tear off dough into small balls and roll out on a floured  piece of wax paper. The wax paper keeps it from sticking as much as on a counter but make sure you use enough flour or it will stick. Add to a dry pan and cook for 1-2 minutes on each side.  You can make them up in advance and refrigerate or freeze.

I thought this recipe came from a vegetarian cookbook but after looking for it I discovered it must be an old family recipe from my dad.  I love it. It is much tastier than refried beans and uses a lot less fat. Here in Denmark (and even in Spain) I can’t buy fresh corn tortillas so I make them. Recipe to follow in a separate post. Homemade salsas are also a must for a good taco.

2 cups dry pinto and/or kidney beans (a large bottle 64 oz? cooked beans could work) I soaked the beans over night and then put them in the pressure cooker for 30 minutes with bay leaves.

• 1 large onion
• 1 clove garlic
• 1 tsp cumin
• 1 small can chopped tomatoes (400 gr.)
• salt/pepper to taste
• 1 tsp oregano

Saute onion and garlic  in a pan until very well done. Add beans and smash them. I blend them in the Tmix.  Add tomatoes and spices. Mix. If it is a little thin continue to simmer and the water will boil off.

Top with cheese/beef, sour cream, salsa, lettuce.

This is a classic and delicious vegetarian recipe.

Wash potatoes and boil or steam them.  You will need butter, milk, and salt/pepper to make them into mashed potatoes.  While the potatoes are cooking make the creamed spinach.

• 1 medium to large onion 
• 1 clove garlic
• 2-3 Tablespoons olive oil or butter
• 2 Tbs flour
• milk
• fresh spinach
• 1/2- 1 cup swiss/emmental cheese
• salt and pepper to taste

Saute onion and garlic (adding garlic at the end) in oil. You need  Need to put enough oil/butter so it looks greasy and it can absorb the flour. When onions are cooked, add flour. It is like you are making a thin cream sauce.  Immediately add milk and stir. Keep stirring and adding milk until you have the quantity and constancy you want. Then add fresh spinach, nutmeg, salt and pepper. When the spinach is cooked add Emmental cheese.

We have served these to many meat eating and vegetarian guests and they really like them. Carlos’s family tried them and lets just say there weren’t leftovers! Don’t take much preparation and they are a hit!

Lentils

• 1 cup lentils
• 3 cups water
• salt
• bay leaves
• garlic (optional)

Cook for 30-35 minutes or until soft . You don’t need to pre-soak the lentils. They are the only bean that doesn’t need it. When they are done, drain water and take out bay leaves. You can also use leftover lentils for this recipe.

Meanwhile, Saute 

•  1 large onion
• 1 clove of garlic
• 5-6 carrots
• 2-3 stalks celery

1 cup (aprox) bread crumbs or a mix of quick oats  and bread crumbs.

oil for crisping them up.

Chop vegetables into small pieces. T-mix is great for this. Make sure you have enough celery and carrots. Saute for 10-15 minutes. This saute is where the burgers get the their flavor from. Add salt and pepper to taste. In a bowl, add the saute mixture to hot or cold lentils.  Add bread crumbs or oatmeal (or a mix of the two) until you can form the lentils into burger patties. Finally, roll the burgers in bread crumbs. “Fry” them in a small amount of oil so that they are crispy and browned on the outside.

Enjoy with all the toppings you want- tomato, lettuce, pickles, avocado, mayo, and cheese on your favorite buns:) You  can also freeze leftover burgers.

These go really good with French bakes (fries that are baked in the oven) cut the fries and coat them with olive oil, salt, and chili powder.