Salmon & Shrimp Stuffed Peppers

Sarah read the you can stuff peppers with almost with anything and that it’s almost always good. So, creative as she is, she came up with this delicious seafood stuffed peppers. We almost ate everything and then, as usual we said: “mmm! we should have taken a picture before we finished it!” This happens many times, in fact, the things we put on the blog (and specially since Anna was born) is just a very small fraction of Sarah’s new recipes. Sarah made this by herself, without even Carlos as an apprentice.

Stuffed Peppers

  • 3 peppers (cut in half)
  • 1-1 1/2 cup cooked rice
  • 200 gr/ 7 oz ricotta cheese
  • 1 egg
  • 1/4 cup Parmesan cheese
  • 1 large onion
  • 2 tablespoons oil
  • 3 cloves garlic
  • 6 shrimp partially cooked
  • 2  4 oz salmon fillets thawed
  • juice of one lemon
  • salt/pepper
  • 1 tsp dried mint leaves (I would have used fresh 1 tablespoon, if available!)

Cut peppers– clean and place in boiling water for 4-5 minutes. Drain and place in cold water to stop them from cooking any more.

Saute chopped onion and whole garlic until soft. Add shrimp and cook until almost cooked. Add salmon for 1-2 minutes (until only half cooked).

Chop shrimp in small pieces and cut salmon in small chunks.

Mix rice, ricotta, Parmesan, egg, shrimp and salmon, onion mixture, and remaining ingredients.

Grease a baking dish and place peppers in it. Salt the peppers and add rice cheese and seafood mixture. Top with Parmesan cheese and bake on 375 for 30 minutes. Remember when cooking fish, but especially salmon, you don’t want to over cook it, because you would loose all the juice of the salmon. So it’s better to have it a little bit raw.


LiRo Potatoes and Eggplant

Nice invention...

This was completely Sarah’s inspiration and it turned out well. Li is for Lime and Ro for Rosemary.

  • 8 red potatoes
  • oil
  • 1 medium eggplant
  • 1 green pepper
  • 5-8 cloves garlic
  • 1-2 tablespoons water
  • 1 tomato or a few tablespoons of tomato sauce
  • juice and some of the zest from 1 lime
  • rosemary
  • marjoram
  • thyme
  • salt

Cut potatoes and fry in oil.  Sauté green pepper and garlic. Add eggplant and water and sauté for a few more minutes.  Add the almost cooked potatoes and mix in the spices.  Add the tomato and lime. Mix. Let cook on low heat 10 minutes more or until the eggplant is soft.

We ate this with fried eggs and it was good.

Butternut Squash Tacos

I haven’t had butternut squash in years. It’s harder to find and more expensive in Denmark so I just haven’t made it.  I love this recipe!

Squash filling

  • 1 squash mashed
  • 1 medium onion
  • 1-2 large cloves garlic
  • 1 tsp cumin
  • 1 tsp oregano
  • salt

Top with…

  • Tomato salsa
  • cheddar cheese
  • lettuce

Corn tortillas

Bake squash “face down” and skin showing on 375-400 in a baking dish  with water.  It will take aprox. 30-45 minutes. Let cool and then remove the skin.

Dice onion and mince garlic. Saute on medium heat until soft. Add squash and mix in the seasonings.

Saute corn tortillas in oil and top with squash filling and toppings.


Now we live in Berkeley, California

It’s official, since our daughter was born 6 months ago, this blog has been dying. Anyways, hopefully we will keep posting new recipes with a West Coast flavor. For example, last night we cooked a delicious pisto in our cast iron pan. It had a great flavor, we think it is because of the quality of the Californian produce.

Oh, we will be here until end of July, 2010.

Spinach Salad with roasted red peppers and sweet onions

This salad is based on the one at Maggiano’s Italian Restaurant, probably our favorite American franchise restaurant. We have been making a spinach salad for years, but never been able to get the combination of flavors quite right. Finally, last night the recipe came together. I did extensive research online and combined several recipes with amazing success. It was a big hit at the party we went to. One vegetarian even asked if it really was spinach:)

300 gr. spinach
1 red pepper
1 red onion
100 gr. roasted almonds*
gorgonzola/blue cheese
oil for sauteing

I found this recipe (from Carrera Lee) for dressing and it is amazing. The key is the reduced vinegar… It makes it sweet and fills it with flavor. The only thing I changed was that I added 2-3 tsp. of raspberry jam instead of honey.

Wok saute the red peppers– on hot heat with just a bit of oil and only for a few 2 minutes. You want them to be only a little bit soft. Do the same to the onions and add 1 tablespoon of brown sugar at the end. The onions should be a bit crunchy and not all the way cooked.

*We roast the raw almonds on medium heat. (Of course if you have them already toasted that works too). It’s best to roast them whole and then chop them because if not, they will cook unevenly and some may even burn.

For the presentation, mix the spinach with half the dressing and some of the cheese. Then add the red pepper and red onion. Sprinkle on the almonds and top with cheese and the rest of the dressing.

Don’t mix it! Carlos started to and almost ruined my creation! (carlos: It’s not only “her” creation, I roasted the almonds)

p.s. if you want to see a picture of the real salad (with pine nuts instead of almond see this, from ThePatagonianToothFish)

Busy with the baby

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.

Arrival of our Daughter Anna Maria

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

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.