Showing posts tagged rice

Another salmon

I`m not very good at cooking fish. My latest favorite was tilapia in egg whites and almonds (next time I make it, you`ll have a picture and a recipe). This time: the boring salmon with a more original seasoning.
Rub salmon filet (whole) with coarse sea salt, freshly ground black pepper, brown sugar, and orange zest. Pour over juice of 1 orange. Bake in the oven. A bit of ginger would work as well; I chose not to add it in a hope that the kids would eat dinner.
In a skillet coated with roasted sesame oil, gradually add and fry a chopped onion, 2 cloves of garlic, bell pepper, and rice. Season with salt and curcuma, cover with water. With the lid on, simmer until rice is soft and the water is soaked.


Chicken and bean stew

Winter just wouldn`t go away, and hearty comfort food are still on the top of the list. This chicken and bean stew is really good:

I almost followed the recipe this time. The exceptions are a can of chickpeas instead of 2 cans of butter bean, and lots of fresh bell pepper instead of 250 g frozen peppers. No coriander, served with rice and lamb`s lettuce.


Hardly a few days since the last post, and already another one… 

Another curry with coconut milk
If you like nutty curries as much as I do, you have to try this one: peanut butter AND coconut milk. To round it up with more nuts, choose plain yoghurt with maple syrup, cinnamon and walnuts for the dessert.
For the curry (about 6 servings), you`ll need:
spring onions
pork, chopped bite-size, 500 g
red curry paste, 3 spoons
peanut butter, 2 spoons
brown sugar, 1 spoon
vegetable stock, 1 cup
low-fat coconut milk, 1 can of 400 g
deep-frozen cauliflower florets, a package of 250 g
palm hearts, a can of 400 g
juice of half-lemon
Fry the pork for 5 minutes to seal the juices. Add chopped spring onions and fry another minute. Add curry paste and peanut butter, then the sugar. Cover with stock and coconut oil, add the cauliflower, bring to boiling and simmer for some 10 minutes. Cut palm hearts, add to the sauce and heat through. Stir in lemon juice and serve with rice.
For one of the next posts, I`ll try out David Lebovitz recipes from his “Sweet Life in Paris”. A brilliant book, recommended by my sister who`s much more into desserts than me. Even if you choose to skip the dessert recipes, the book charms with its witty and accurate description of the Parisian lifestyle and some appealing ideas for non-sweet dishes. Breastfeeding a baby means a lot of time for reading:)


Beef in orange sauce
My first choice for beef filet slices would be a slow braising with chopped fried carrots and onions, just as my mom did it. We usually had it in winter with boiled potatoes and pickles.
This time: a quick recipe and an Asian touch. Original recipe from
You will need:
thin slices of beef
freshly squeezed orange juice
soy sauce
fresh ginger, grated
chili, fresh or dried
brown sugar

Fry the meat until just tender. Set aside. Fry the carrots. Add the orange juice and all the spices to the carrots in the pan or pot, add the fried meat and let simmer for some minutes. Serve with rice.



The summer is over, and I`m back with another hearty dish: vegetable-minced meat stew.
It has been some time since my last post. In July, I had the sickness of early pregnancy (the family lived on a diet of pasta and frozen pizza), and when that was over, we left for a long a vacation in Latvia. I did cook a lot there, enjoying the august richness of wild mushrooms, zucchinis, potatoes, and tomatoes. The hit was cepes milk soup. No pictures, though, since Sandis did not have the right equipment with him.
For the stew:
300 g minced pork
1 onion, chopped
a slice of squash, cut into bite-size cubes
1 red beet root, boiled, cut into bite-size cubes
some chopped savoy cabbage
vegetable stock
greens from the garden (I used oregano and sage)
salt, pepper, paprika, chilli
Fry the meat with onions and paprika. When brown and cooked, remove from the pan and put aside, covered. Fry the savoy cabbage and squash with chilli, sage, and oregano, until light brown, then pour over some vegetable stock and let simmer for some 10 minutes until soft. Add the red beet and meat, stir together, and let the flavors soak together for a few minutes.
Serve with rice, yoghurt sauce, and pickled cucumbers.
Yoghurt sauce: yoghurt, lemon juice, and pressed garlic. 
Red beets and cabbage add nice colors to the plate.
Hoping to get back with another dish sooner than usual,