Lemon and garlic scampi with couscous salad

I just love scampi, not only for the taste but they are so quick to make!

This one reminds me of summer, but even in the winter I can enjoy this quick meal when I have very little time. This one is inspired by the South Beach diet, and is great for phase 2.

Since I am alone these days with my little one as my husband is working out at sea I decided to make a dinner for my self after my daughter went to sleep, so this recipe is for one.

10-12 scampi (devein and butterfly them)
1/2 solo garlic (minced)
1 tablespoon lemon juice
1 teaspoon chili powder
good drizzle of olive oil
sea salt
blended salad leaves
1 small red onion
olive oil
50ml whole wheat couscous
100ml water


Devein and butterfly the scampi, chop up garlic and mix in with the scampi. Add oil, chili powder, lemon juice and salt. Let it sit in the marinade while you boil up the water, add couscous and take off heat and let sit with the lid on for 5min. Rinse salad and chop up onion, and place on a plate and drizzle with a little olive oil. Fry the scampi on high heat in a pan, place scampi on skewers if you like, only turn them once otherwise they will get dry. Scampi are done when they turn orangepink! Serve with couscous and salad.

Bon Appetit!!

Carrot and red lentil soup

The flu season is here, and my family and I have already had our share over Christmas. I don't mind so much having a cold, but loosing my taste buds is the absolute worst. A sore throat is also not a wish because food is anything but pleasurable. Looking for healthy easy meals to eat might seem difficult when you are sick but what could be better then a fresh homemade soup made in 30 minutes?!

Carrots are high in beta carotene and packed full with vitamin A, C and calcium. Red lentils are high in iron and are great in soups as they cook quicker then other lentils and can be a good substitute for meat or when they are the only thing available in your cupboard.

The south beach Indian soup that I have shared before is one of my mostly viewed posts, and is definitely the inspiration of this delicious carrot and lentil soup.

I wanted a good healthy soup that did not need to be chewed, therefor it became a vegetable soup, and the chicken bouillon can easily be substituted with a vegetable bouillon for a vegetarian dish. Now that the family is better we still enjoy this soup that is inexpensive and quick to make on those colder days :)

500g carrots (chopped)

1 cup red lentils

1 medium onion (sliced)

3-4 garlic cloves or one whole solo garlic as I used here (minced)

1 tablespoon fresh ginger (minced)

2 chicken bouillons 

1-2 tablespoons olive oil

1 liter water

1 teaspoon curry

1/2 teaspoon chili flakes

salt to taste

Cilantro (koriander) for garnish *optional*

Start by washing, peeling and chopping carrots, slice the onion, and mince garlic and ginger. Heat the oil in a large pot and fry the vegetables for 5 minutes.

Stir in the lentils and pour over water with the bouillons.    

Let simmer 15 minutes and then mix everything in a blender or use a stick blender and then return to the pot. Season the soup as spicy as you like, but the amount I have here is a pleasant one.

Garnish with cilantro and serve with bread if you like, but this soup alone is great!

Bon Appetit!

Homemade Salsa

What is salsa really? Well in America it is a spicy, tomato-based hot sauce inspired of central american cuisine. 

But what is actually in salsa? and what do you use it with? Depending on what type of salsa you make, it can be served with so many things. It can be red, green, chunky, spicy or even sweet if using fruit.

I have a very simple recipe for salsa roja that I scrambled together when I found out we were out of store bought salsa only minutes before dinner was ready. Let me tell you, I will definitely not buy store bought again! This one can be served with Mexican food, Tex Mex or even your scrambled eggs in the morning :)

1 can or box of chopped tomatoes(I buy the 200ml box with chilies)

3-4 garlic cloves

1 big pot of cilantro (koriander)

1/2 yellow onion (optional, I use it if I have it)

* If you enjoy a really spicy salsa you could always add a fresh chili *

Chop up garlic, cilantro and onion.

 Mix in the tomatoes and chop up as finely as you like your salsa, if you want a chunky salsa do not chop the tomatoes, only mix in.

Serve with tortilla chips as a dip or a good mexican dinner!

Bon Appetit!

On a personal note

I have opend a new blog, called Alvemamman. It is more on a personal note and is written in Swedish, but I thought to share this one with those of you who can read the language and who wish to perhaps get to know me a little better then my various hobbies I share with you.

Take a look www.alvemamman.blogspot.com

(picture borrowed from google)

I wish everybody a Happy New Year, may 2012 be a great one! :)