Baked salmon fillet with colorful quinoa & vinegar salad

Let’s prepare something quick, something light, something fresh and healthy. Something fishy… 😉

Ingredients

  • A piece of fresh salmon fillet
  • 5 tablespoons extra virgin olive oil
  • 1 garlic clove
  • Fresh dill
  • Salt
  • 1 glass colorful quinoa mix
  • 2 glasses water
  • Some fresh Lamb’s lettuce
  • 2 tablespoons apple vinegar
  • 1 carrot
  • Sesame seeds

Method

  1. Wash the fish. Warm up the oven to 180°. Combine 2 tablespoons of olive oil with garlic, fresh dill and some salt. Cover the fish with the prepared mix and put into the oven for 15 minutes.
  2. Wash the quinoa. Add 2 glasses of water, one glass of washed quinoa to a pot. Cover it and cook for 15 minutes. Then, add 1 tablespoon of olive oil and some salt to taste. Leave it covered for another 5 minutes.
  3. Wash the lettuce and carrot. Cut the carrot into thin slices or use carrot sharpener if you have one. Prepare dressing: mix two tablespoons of olive oil with 2 tablespoons of apple vinegar. Add some salt and sesame seeds to taste. Mix the vegetables with the prepared dressing a moment before serving the dish. Enjoy! 🙂

Cod fillet with orange puree & millet groats

Let’s prepare this light, delicious dinner. You need to try this succulent cod fish soaked in the coconut milk and tossed in the sweetcorn flour. This dish is gluten, eggs and dairy free.

Ingredients

  • One cod fillet
  • Few tablespoons coconut milk to soak the fish
  • Salt
  • Sweetcorn flour
  • Oil to fry the fish
  • Half glass millet groats
  • Lemon
  • Some fresh onion set

For Puree

  • One sweet potato
  • A piece of butternut squash
  • 2 tablespoon extra- virgin olive oil

Method

  1. Fish: Wash the fish and divide into portions, then soak it for 15 minutes in the bowl with the coconut milk and a little bit of salt. Next, toss it in the sweetcorn flour and fry. Wait till the moment you have vegetables and millet groats ready. Fry for about 3 minutes on each side.
  2. Puree: Dice the sweet potato and the butternut squash and steam for about 20 minutes. Then mash the vegetables and add one tablespoon of extra-virgin olive oil.
  3. Millet Groats: Cook the millet groats in the portion half glass millet groats/one glass of water for 15 minutes. Add one tablespoon of olive oil and some salt to taste.
  4. Serve the fish with puree and millet groats. You can add a slice of lemon and some fresh onion set to taste. Enjoy! 🙂

Mushroom soup

This soup is really filling due to the amount of the ingredients used. It’s worth trying for its delicate flavor of mushrooms… Let’s cook! 🙂

Ingredients

  • 5 chicken wings
  • 3 liters of water
  • 500 g mushrooms
  • 2 carrots
  • 1 parsley root
  • 10 potatoes
  • Piece of celery and leek root (about 5 cm)
  • 3 spoons of dried mirepoix
  • Grain of pepper
  • 1 spoon salt
  • Bay leaf and allspice
  • 200 ml of 30 % heavy cream
  • Fresh parsley

Method

  1. Peel, wash and cut the vegetables: carrots, parsley, celery and leek roots into slices. Peel the mushrooms and cut them into thin slices too. Peel and dice the potatoes.
  2. Fill the pot with the 3 liters of water and add the chicken wings. Add salt, pepper, bay leaf and allspice. Cook for 20 minutes.
  3. Add prepared vegetables and 3 spoons of dried mirepoix and cook for another 20 minutes. Then and the mushrooms and cook for 10 more minutes.
  4. Add the heavy cream: First mix some hot soup with the heavy cream and then add it into the soup.
  5. Add some fresh parsley and more salt or pepper if you wish! Enjoy! 🙂

Turkey and vegetables stew

This is an ideal dish for a family dinner, easy and quick to prepare. The kids love it for its gentle sweetness given by the presence of carrot. 🙂

Ingredients

  • 0.5 kg turkey leg meat (without bone)
  • 1 small brown onion
  • 1 garlic clove
  • 1 carrot
  • 1 small zucchini
  • 250 ml of water
  • 1 teaspoon salt
  • Pinch of black pepper
  • 1 bay leaf and allspice
  • Half teaspoon of turmeric
  • 1 teaspoon of sweet red pepper
  • Fresh dill

Method

  1. Dice the meat and onion. Cut the carrot, zucchini and garlic into slices.
  2. Fry the onion up in the pot for about 2 minutes then and the garlic and the meat and fry all together for a moment.
  3. Add spices and water and leave to stew for 45 minutes.
  4. Add carrot and stew for another 15 minutes, then add zucchini and stew only for 5 more minutes in order to leave it crispy. Add fresh dill and serve for example with cooked buckwheat groats or rice. Enjoy! 🙂

Red curry of chicken

If I had to choose one meal which is “my special” this is it. This is also my husband’s favourite one.

It arouses the memories from our trip to Thailand. If you are bored with another chop or casual soup for dinner challenge yourself, try something new and prepare this curry. 🙂 If you aren’t used to eating spicy dishes give less curry paste. Enjoy this mix of oriental bite and move yourself to an exotic land at least for a while… 🙂

Ingredients

  • One chicken breast
  • One red pepper
  • 5 little mushrooms
  • Few pieces of pineapple
  • 500 ml coconut milk
  • 250 ml water
  • 3 tablespoons of red curry paste (recipe here https://potfulofjoy.blog/2019/03/02/red-curry-paste/)
  • To taste:
  • Salt (about 1 teaspoon)
  • Fish sauce (about 2/3 spoons)
  • 1 fresh red chili ( you can omit)
  • 1 lemon grass
  • Fresh coriander
  • Lime or lemon juice (juice from half of it)
  • Brown sugar ( about one teaspoon)

Method

  1. Cut the chicken into small, thin pieces.
  2. Cut the vegetables: pepper into long pieces, mushrooms into thin slices and dice the pineapple. Remove the seeds from a red chili and cut it into small slices as well.
  3. Add 250 ml of coconut milk to the wok or larger pan and cook it for several minutes until it thickens. Then add three tablespoons of earlier prepared red chili paste and cook it for 5 more minutes.
  4. Add chicken and it cook shortly, only until the moment it is no longer raw (to check this you can cut one piece of the chicken and if it is no longer pink inside – it means it’s ready)
  5. Add another 250 ml of coconut milk and 250 ml of water to the wok.
  6. Add the spices salt, fish sauce, lemon grass, sugar and juice from a lime or lemon. Adjust it to your taste, experiment with the spices.
  7. Add the vegetables pepper, mushrooms and pineapple and cook the dish for 5-6 more minutes.
  8. When dish is ready add the chili and fresh coriander – serve with cooked rice. Enjoy! 🙂