Today I threw together a Brazilian fish stew, or at least somewhat inspired by Brazil. Very colourful and tasty, took some time to prep and cook though.

Here’s what we need:

• 28 oz can of tomatoes
• 1 lbs of salmon fillets
• 1/4 cup olive oil
• 1 large onion
• 1 big yellow squash
• 1 big zucchini
• ½ cup fresh parsley
• 1/4 cup dried cilantro
• 1 tbs peperoncino
• 2 plantains
• 3 cloves of garlic
• 1 cup water
• 1/4-1/2 cup lime juice

Roughly chop up the onion. Pour the olive oil into a big pot and fry the onions on low heat for about 5 minutes. Add the crushed tomatoes and garlic, let boil under lid while cutting up the yellow squash into strips (like fries) and the zucchini into small cubes. Add to the mix and also add the cilantro, peperoncino. Cut up the parsley rough and add as well.

Put the salmon on top and squeeze a good amount of lime juice over them. Put on the lid and cut up the plantains. About 1 inch thick pieces (around 8 pieces per plantain) add to the mix and stir. Add water and let simmer on medium heat until the fish and plantain is cooked through. About 20 minutes. Stir forcefully to break up the salmon into small pieces.

Salt and pepper to taste and then it’s ready to serve!

I mixed together some ingredients and added ginger to the mix and let me tell you, it was so much better than I thought it would be – definitely Kingly Foods worthy!

My mix:

• 1 head of red cabbage
• 1 inch cube of fresh ginger
• ½ cup red wine
• salt & pepper to taste
• dash of Tabasco

Cut up the red cabbage into strips, about 2 inches long. Add some olive oil to a frying pan and let it heat up. Pour in the cabbage and pour over the wine. Put the ginger in a garlic press (you will be surprised with what you can do with these!) and press over the cabbage. Add salt and pepper and let simmer until the wine is all absorbed/steamed away. Stir occasionally. Finally add the Tabasco and serve :)

What we’ll need:

• about 1 lbs green asparagus
• 1 yellow onion
• 2 cups vegetable broth
• 1 cup milk
• salt & pepper to taste
• 1 tbs butter
• 1 tbs corn starch

Rinse the asparagus and chop off the tips, save them for garnish. Chop up the onion roughly and then put it in a big pot together with the asparagus spears. Pour over about half a cup of the broth and let simmer/steam with lid on until all softened, about 10 minutes. Then pour the vegetable mix into a blender and mix into a purée.

In a big pot (use the one you simmered the asparagus and onions in) pour in the other cup and a half of broth, a table spoon of butter and a table spoon of corn starch. Stir until thickened and then add the vegetable purée, milk, salt and pepper.

Pour into small bowls and sprinkle the cut of spear tips onto the middle of the bowl for garnish.

Here’s what I used:

• 5-6 green onions
• 1 zucchini
• 14oz canned tomatoes
• 4 celery stalks
• 1 red bell pepper
• salt, pepper to taste
• garlic powder
• handful of parsley
• 1 tbs dried tarragon

Start out with chopping up the green onions and fry them on medium heat in a big pot in some olive oil. Add the zucchini and celery, stir and let cook for a few minutes. Add the bell peppers and the can of tomatoes, all the dry spices and lastly the parsley. Let simmer covered for about 10 minutes. Salt, pepper and garlic powder to taste.

This is kind of Ratatouille inspired, simple, fast and can be made with any onions/chunky vegetables. Have fun! :)

Me and my assistant went to the grocery store yesterday, the first day after the storm for it to be open and it was chaotic. Not as bad as the day before the storm but it was still pretty bad. Trying to cram pass people in the isles. Finding the right ingredients and finding anything organic was hard even. I suppose it has been rough for the store itself to receive groceries. Anyway, we got what we came for.

• 1 lbs ground beef
• ½ yellow onion
• 1 yellow bell pepper
• 14 oz can of crushed tomatoes
• 4 oz can of mushrooms
• 1 jalapeño
• 2 cloves of garlic
• 1 tbs ketchup
• 1 tbs dried oregano
• salt & pepper to taste

We got home and immediately started cooking. She helped me mince the onion, chop up the bell peppers and crush the garlic cloves.

I heated up a large frying pan with some olive oil and started frying the onions, adding the meat after the onions got soft and let sear until almost all the meat has colour. I added the bell peppers, garlic, jalapeño and mushrooms stirring and giving more colour to the meat and vegetables. Lastly I added the can of tomatoes and the oregano. Let it boil up for a little bit and then add salt and pepper to taste. Ready to serve!

As I said earlier it can probably be used as a bolognese on pasta as well but I prefer eating it by itself, maybe it’s just me. Enjoy! :)

Clams are kind of a hassle though. You have to clean them, scrub them, make sure they are alive. After you cook them you have to keep making sure they are alive. Usually when one is dead, it will open. And it will stink really, really bad. But some just dont open when they die, and if they dont open after cooking – they’re dead.

The cooking process is very quick as with most fresh seafood. But clams are, at least to me, especially fun to cook!

Here’s what I used:

• 1lbs of fresh mahogany clams
• A whole package of prepacked basil, Whole Foods brand
• 1dl of white wine with lemon flavour
• 1dl (roughly) chopped parsley
• 1 red jalapeño pepper
• Garlic, lots of it

Start out by rinsing and scrubbing the clams clean under cold water, make sure they are all closed. If any of them are open just tap them to see if they close. If they don’t close they’re dead and you must discard of them. The smell of a dead clam is not pleasant. After the clams are rinsed, start chopping everything up roughly. Julianne the jalapeño and either slice or crush the garlic (I sliced it).

In a lidded pot put a table spoon or two of olive oil, heat it up, dump in the cams. Throw in all the ingredients but the parsley. Put on a lid and hold it tight and shake/swirl it around to mix the content. Let the clams steam in the wine for about five-ten minutes or until all of them have popped open. When all the clams have popped open strain them in a colander that you put inside a bigger bowl to save the clam juices. After the juices are drained put the clams in a separate bowl and boil up the clam juices again, add the parsley and some pepper to taste (you could add salt if necessary but since clams are very salty naturally you might want to skip the additional salt in this dish ;))

Ready to serve!

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What you need:

• 2-3 half inch thick onion ring slices

• A handful of Italian parsley

• 12-16 cherry tomatoes

• Salt & pepper

• 3 large eggs

Dice the onions and put them in a large pan with a little bit of oil or butter to soften them (otherwise you might be risking onion-breath!) While the onions are softening in the pan, halve the tomatoes and roughly chop up the parsley. Mix the eggs, tomatoes and parsley in a small bowl and whisk it together. Pour the mix into the pan over the onions and let fry on low heat. When the eggs are almost set flip the omelette in half and serve. Delicious breakfast that is good for you, and super fast to make! You can make an omelette almost anyway you want. The important thing is to not outnumber the eggs because then you might just get grilled whatever-you-put-in-there with scrambled eggs. Enjoy!

I make it like this, my own recipe, just pour out a lot of grounded black pepper on a plate big enough for the steak. Just flip it around until all of it is covered. Then just fry it up, delicious! :)
In the picture I served it with spaghetti and a tomato basil sauce. The green in the pasta is fresh oregano. MM..mm..mm!

Started off with boiling up some sliced up potatoes in half & half milk/cream though. Added garlic to the mix and some salt and pepper. Let them boil until very soft, it was almost like mashed potatos.

Poured up the potato mix in a long pan and added some mozzarella on top. I was supposed to get some shredded cheese but I forgot to -_-

Put the mix in the oven at 482F for about 10 minutes to get a nice light brown crust.

While baking the potato mix I fried the steaks. Some olive oil, sliced garlic, sliced chilli, a lot of thyme and finished off with browning the mushrooms. Mm..mm..mm!

Once again this was a under $20 meal and took about 40-50 minutes to make. I wish I made more because its all gone u_u