Green Peanut Butter Sandwich + Smoothie

Hey! First of all, thanks for all your cheering words on the news of our marriage. That was fun! Secondly, I’ve promised 778 people on instagram that we would share a chocolate recipe which currently goes by the working name Taco Brownies. But all the interest in them made me a little anxious so I’m heading back into the kitchen today to test another round before we’re ready to post them. Here is something to snack on while you wait. A peanut butter sandwich and a green smoothie.


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Technically, a sandwich hardly qualifies as a recipe. But what we want to say with this point is really just that you should try peanut butter on a savory sandwich. I love all kind of nut butter sandwiches and even if I usually top them with sliced bananas, apples, strawberries or a sweet compote, this savory version is my most recent addiction. Crispy lettuce and cucumber add a nice textural contrast to the sandwich without competing with the peanut butter flavor. The cottage cheese makes it moist and yummy and the chickpeas … well I don’t know why the chickpeas are there actually. I guess I just like chickpeas inside my sandwiches. This sandwich is yummy, sticky, crunchy, rich and yet fresh somehow. We usually make it with a good quality rye bread but anything goes.

I just realized that this is a green sandwich without avocado so we should perhaps call it “the-death-of-avocado-sandwich-sandwich” or something catchy like that. Anyway, it’s good. And it’s not impossible that you already have the ingredients at home. So, try it!

For the other recipe, I’ll let Luise do the talking. It was her idea to pair the sandwich with a smoothie and since she is queen Latifah of green smoothies I am sure she has something clever to say. /David


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Here’s something clever for you. Make this smoothie. It’s that good. It has lots of green vegetables and a mild and fresh taste with tones of lemon and ginger. Just the way I like it. Also, using frozen vegetables makes the smoothie creamy and more nutritious and you can skip the ice. It also works really well paired with a sandwich as well because (most of) you have two hands and now you can have a good snack in each hand. We actually wrote a “In The Other Hand” chapter for our smoothie book with lots of great snacks, but we couldn’t fit it in the book. Lots of love! /Luise


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Green Peanut Butter Sandwich
Makes 2 

Just one note on peanut butter. Read the ingredient list in the supermarket and go for the brands that only list peanuts (and maybe salt). You can of course use other types of nut butters as well, I’d especially recommend cashew butter for this, but it’s usually a lot pricier.

4 slices rye bread
4 tbsp peanut butter
a few leaves crispy lettuce
5 cm / 2 inches cucumber
4 tbsp cottage cheese
4 tbsp chickpeas / garbanzo beans
2 tsp olive oil 
pea shoots
thyme

Spread peanut butter on each bread slice. Rinse the lettuce and cucumber. Tear the lettuce into smaller pieces, slice the cucumber thinly and place both on top of each peanut butter sandwich. Top with cottage cheese, chickpeas, a drizzle of olive oil, pea shoots and thyme. Put the sandwich together, wrap with sandwich paper and dig in.

Broccoli & Ginger Smoothie
2 normal glasses or 1 very large

If you don’t have a super powerful blender, start by mixing all ingredients except broccoli and banana (because they are thicker and will slow down the blender blades). When mixed until smooth, add the last ingredients and mix again. If you like it a little sweeter, you can add a fresh date or more banana.

4-5 florets frozen broccoli (or frozen cauliflower)
1 large banana
1 large handful fresh spinach
1 large handful fresh kale
1 large knob fresh ginger
1 slice lemon, peeled
2 tbsp pumpkin seeds / pepitas
1 cups plant milk, (oat milk / rice milk / almond milk)

Add all ingredients to a high speed blender and mix until smooth. Taste and adjust the flavor. Add more plant milk if you prefer it thinner. Pour into two glasses or bottles.



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Cheesy Lentil Bolognese Casserole + Celebrating 9 years!! — Oh She Glows

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Oh She Glows just celebrated her 9th birthday! Can you believe it? (I know, I know, where is the cake? I didn’t plan this very well, did I? I promise you today’s recipe is a keeper even if it’s not covered in frosting. Do you think cheese-covered will do the trick?!)

Many moons ago, in October 2008, Eric looked at me and said, “Ange, you need a hobby!” I was hunched in front of my computer poring over research. We’d just returned from our honeymoon, and I was already stressed out over all the catch-up work that was waiting for me at home.

At the time, I was a master’s student wrapping up my thesis, and also working full-time as a researcher. To say I was feeling burned out is an understatement. I definitely hadn’t been making time for fun. When Eric asked me what hobbies I had, I honestly couldn’t think of anything outside my daily gym sessions. “I’m not sure if working out counts….” he’d say. My only downtime was a weekly night out at a local bar—hardly restorative, though it did feel that way briefly! So I took Eric’s advice (a rare occurrence, he says), and that same week hit publish on my very first Oh She Glows blog post!

This blog became a place for me to have fun, explore, write my heart out, try new things, and just get out of “research mode” for a bit. Still, I expected that I would blog for a couple weeks and grow tired of it, but I tapped into something that had been hiding deep below the surface for many, many years…my creativity! OH, HELLO. I couldn’t recall the last time I had really allowed my creative self to flourish. Once I’d awoken the creative beast inside, there was no stopping me. (Eric, did you have any idea what you’d be getting yourself into?!)

Soon it became clear that this unsuspecting hobby had grown into a full-fledged passion. I found the courage to write about my journey with disordered eating and how I was working on a positive relationship with food. By practicing every day, I taught myself how to cook and photograph my food (so I could inspire you to make it too!), and eventually became confident enough to experiment with my own recipes. Nine years later, one of my favourite things to do is cook and try new things in the kitchen. I always joke that I rarely follow my own recipes because I have too much fun playing around with them, and so they’ll often turn out differently each time. To me, that’s when it gets really fun! That said, there are some recipes I like to follow to a T…like my favourite cookies. I take my treats very seriously. Bahaha.

So, thanks Eric, for seeing all those years ago that I needed to give myself some time for creativity. I can’t imagine my life without this space, and all of you. The connections and friendships I’ve made through Oh She Glows have been the happiest surprise of all.

Last week, I had the pleasure of attending Taste Canada’s annual Awards Gala, where I was honoured to receive two gold awards for food writing (one for Health and Special Diets Cookbook of the year for my latest cookbook, Oh She Glows Every Day, and a second recognizing Oh She Glows as best Health and Special Diets Food Blog 2017). Thinking back over the past 9 years, it all feels surreal. I had so many inspiring conversations and left that evening even more grateful for this community and what I do.

Thank you for coming on this journey with me. Here’s to discovering new hobbies, chasing dreams, and, hopefully, another 9 years!!

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Yield
8 servings
Prep time
Cook time

Ingredients:

  • 1 batch All-Purpose Cheese Sauce
  • 14 ounces (400 g) fusilli or rotini pasta (about 4 1/2 cups dry pasta)
  • 2 tablespoons (30 mL) extra-virgin olive oil
  • 1 medium sweet onion, diced (about 2 cups/280 g)
  • 3 large garlic cloves, minced
  • 1 (8-ounce/255 g) package sliced cremini mushrooms*
  • 1 teaspoon dried oregano**
  • 1 teaspoon dried basil**
  • 1 teaspoon dried thyme**
  • 3 cups (750 mL) chunky marinara sauce***
  • One (14-ounce/398 mL) can lentils, drained and rinsed (about 1 1/2 cups)
  • 2 tablespoons (30 mL) runny tahini
  • 1/4 to 3/4 teaspoon fine sea salt, to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 to 2 cups (40 to 80 g) stemmed and finely chopped kale (optional)
  • Paprika, for garnish
  • Cashew-Garlic Parmesan, for garnish

Directions:

  1. Oil a very large casserole dish (approx. 10″ x 14″) and set aside. Preheat the oven to 400°F (200°C).
  2. Prepare the cheese sauce. While the potatoes and carrots simmer for the cheese sauce, start on steps 3 and 4.
  3. Bring a large pot of water to a boil and cook the pasta according to package instructions. Be sure not to overcook it. Drain and set aside.
  4. Meanwhile, in a large dutch oven or pot (about 5 quarts), add the oil, onion, and garlic. Stir and add a pinch of salt. Sauté over medium heat for about 3 to 5 minutes, until the onion is softened and translucent.
  5. Stir in the mushrooms, oregano, basil, and thyme, and cook for another 7 to 9 minutes over medium-high heat until the water cooks off.
  6. Add the marinara sauce, drained lentils, and tahini. Stir until combined. Now add the cooked pasta and continue stirring until it’s coated in the lentil-veggie mixture.
  7. Taste and season with salt, pepper, and red pepper flakes (if using). Stir in the kale, if desired. Turn off the heat.
  8. Spoon all of the pasta mixture into the prepared casserole dish and spread it out evenly.
  9. Pour the cheese sauce over top and spread it out with the back of a spoon until it covers the entire surface. Garnish with paprika (it adds a beautiful pop of red), more herbs, and black pepper, if desired.
  10. Bake the casserole uncovered for 15 to 20 minutes, until heated through. (If you’re baking the casserole straight from the fridge, bake it for 25 to 30 minutes as it’ll take longer to heat up). Serve immediately with a generous sprinkle of Cashew-Garlic Parmesan on top of each portion. Leftovers can be refrigerated in an airtight container for up to 5 days. The leftovers are just as delicious chilled!

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You can also find this casserole recipe (including the cheese sauce and vegan parmesan) in The Oh She Glows Recipe App (iOS and Android). Happy cooking!

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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Pumpkin & Kale Salad + Just Married!

Hey guess what, we just got married! In a beautiful greenhouse in Rosendal’s Garden in Stockholm, surrounded by our closest family and friends (+ ALL their kids) and accompanied by live jazz music and gorgeous food. Even though I proposed to Luise in the back of a campervan on New Zealand almost three years ago, we pulled this wedding together – from idea to ”I do” – in less than five weeks. With three young kids, constantly overflowing mailboxes and an unhealthy always-need-to-be-in-control tendency, we realized that if we don’t do a quick and spontaneous wedding we probably won’t get hitched until we are retired. So instead of our dream wedding going on for three days and nights in the Italian country side, we aimed for an informal and cosy autumn gathering in one of our favorite Stockholm locations. It turned out so much better than we could ever have hoped for and we are now officially mr and mrs.

We let the chefs at Rosendal take care of all the food (which was a huge relief). Our only instructions for the lunch buffet (lunch is much easier if you want friends with kids to attend) was that we wanted hearty salads and food roughly in line with our own philosophy. Typically, we didn’t get any photos of the whole buffet table, but there were roasted vegetables, butter tossed potato and chanterelles, slaw with pickled mustard seeds, hummus, sourdough bread, sauerkraut, a goat’s cheese salad with shredded beets, herb sauces and lots and lots of cake. All seasonal and local, pretty decorated with fruit and flowers. And so good!


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Another salad that they prepared was made with roasted pumpkin, cavolo nero and buckwheat and we have recreated our own version of it here below. We never got the exact recipe from the chef so this is a pretty loose interpretation of how we remembered it (after a couple of glasses of champagne). We are sharing that today along with a few snaps that David’s sister took at the wedding. Forget everything I’ve previously stated about marriage. This was fun! And I feel damn fortunate to marry the most beautiful woman I know.

Lots of love from us!


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The kids were more interested in the fireplace than the camera …


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These two guys were so good! Send me an email if you need Chet Baker-style jazz musicians in Stockholm and I’ll forward their contact info.


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This is a gorgeous and rustic recipe perfect for this season. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing. One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the one hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating.

Roasted Pumpkin Salad with Cavolo Nero & Buckwheat
Serves 4

1 Hokkaido squash, Kent pumpkin or other small winter squash/pumpkin variety
200 g / 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed 
1 cup / 250 ml / 170 g raw buckwheat groats, rinsed

Dressing
125 ml / 1/2 cup olive oil
3 tbsp maple syrup
1-2 lemons, juice + zest
1 cm / 1/2 inch fresh ginger, finely grated
Sea salt & pepper

To serve
Pomegranate seeds
1/2 cup / 75 g toasted pumpkin seeds
1/2 cup / 150 g feta cheese

Set the oven to 200°C / 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl.

While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit. Add the remaining half of the dressing to a large bowl. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up. Add the buckwheat to the bowl and toss so it’s all mixed. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy!


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Wedding photos by Johanna Frenkel.

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Make-Ahead Roasted Butternut Squash Casserole — Oh She Glows

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I posted this story and make-ahead technique to my Instagram account recently, only to be cut off part-way through when I exceeded the word limit. As Stephanie Tanner would say: How rude, lol. Did you even know that Instagram has a word limit? I guess it wasn’t designed for Chatty Cathy’s like me. That’s when it hit me: I should post this on the blog so I can go a bit more in-depth! So read on, my friends….

The other weekend I decided it had been way too long since I had made my beloved roasted butternut squash dish, complete with vegan parmesan…kale…and lots of garlic. Have you made it? Oh my, it’s a show-stealing side I tell ya. (This dish makes all its other dinner companions give the side-eye, heh. #BUTTERNUTPLEASE!)

Here’s a little summary of comments I received when I served it to the fam:

Eric: *Burns mouth.* “Holy sh*t, that’s hot!!!” (He never learns.) Then: “Butternut squash is so much better than pumpkin.” (Lol…so random…I die.)

Adriana, three years old: “NO THANK YOUUUUUUU” (as she skips away with Arlo’s favourite toy in her grasp). Spotted 10 minutes earlier: downing a box of “circle crackers” (sigh).

Arlo, one year old: *Screams and beats his hands in protest because he has to wait for the squash to cool* then proceeds to inhale it. He was nice enough to smash the leftover squash into his hair, and even tossed some over his shoulder for good luck.

Me: *Scream and beat my hands in protest because I have to wait for it to cool* then enjoys two big servings.

You know the saying…as far as anyone knows, we’re a nice, normal family. Bahaha.

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MAKE IT AHEAD!

You may have noticed lately that I’ve been on a crusade to create as many time-saving recipes and make-ahead tips as I can. In recent posts, I shared Adriana’s Favourite 10-Minute Pasta, 8-Minute Pantry Dal, and Make-Ahead Thanksgiving Panzanella, to name a few. Last week, I came up with a make-ahead version for one of my favourite side dishes: Roasted Butternut Squash with Pecan Parmesan and Kale! I’m so excited to share how I tweaked the original recipe to minimize day-of prep time. Now that we’re getting into all kinds of holiday celebration meals, my goal is to share as many time-saving tricks with you as I can. It’s making life much less hectic in the Liddon household.

I discovered that this dish can be prepped and stored in the fridge two to three days in advance—and no one will be the wiser! This is a fun trick for holiday meal prep when sanity reaches an all-time low (or is that just me?).

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Here’s what you do:

1) Combine the chopped squash, minced garlic, parsley (not shown in the photo!), oil, and salt in an extra-large casserole dish. Pro tip: if I’m really short on time, I’ll occasionally buy fresh pre-chopped squash to save the hassle of peeling and dicing a large one! Sometimes you just gotta live your best life, ya know?

2) Stem and chop the kale, then place it into a zip bag or container.

3) Make the vegan parmesan, and place that into a separate fridge-friendly container.

PREP WORK DONEZO.

When you’re ready to roast this beauty either later that day or as many as two to three days later, proceed with the recipe as usual…maybe while giving an evil cackle about how you outsmarted the original instructions. I won’t mind.

One thing’s for sure, I’ll be using this trick for all of my future holiday meals, and even busy weeknights! It’s so handy to have everything prepped and ready to go. I hope this tip helps streamline your own holiday meal planning as well. If you’re looking for more crunch-time holiday inspiration, don’t forget to check out my Make-Ahead Thanksgiving Panzanella recipe—it has had some great feedback so far. Oh, and let me know in the comments if you have any make-ahead recipe requests! I’d love to hear them.

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Yield
6 side servings
Prep time
Cook time

Ingredients:

For the roasted squash:
  • 1 medium/large (2 to 2 1/2 pounds) butternut squash
  • 2 large cloves garlic, minced
  • 3 tablespoons finely chopped fresh parsley
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 2 cups (75 g) stemmed and finely chopped kale*
For the Almond-Pepita Parmesan:
  • 1/4 cup (40 g) whole almonds**
  • 1/4 cup (40 g) roasted pepita seeds**
  • 1 tablespoon (15 mL) nutritional yeast
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon (5 mL) extra-virgin olive oil

Directions:

  1. Grease an extra-large casserole dish with oil and set aside.
  2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds with a spoon. Chop the two halves into 1-inch chunks and place into the oiled casserole dish. (Time-saving tip: buy a couple pounds of pre-chopped fresh butternut squash from the produce section of the grocery store. This was a major game-changer in the Liddon household, let me tell ya!.)
  3. Add the minced garlic, parsley, oil, and salt into the casserole dish and toss with squash until combined (hands or a spoon both work well for this step!). Do not add the kale yet.
  4. Cover the casserole dish with tinfoil and pop it into the fridge.
  5. Place the chopped kale into a tightly sealed zip bag (being sure to squeeze any air out beforehand) or a small airtight container and refrigerate.
  6. For the parmesan: Place all of the Almond-Pepita Parmesan ingredients into a mini food processor and pulse together until coarsely ground. Transfer the mixture into a zip bag or small container before placing it in the fridge. All three casserole components can be stored in the fridge for 2 to 3 days.
  7. When ready to cook the casserole, remove all prepped ingredients from the fridge. Poke a few air holes into the tinfoil covering the casserole dish.
  8. Preheat oven to 400°F (200°C).
  9. Place the covered casserole dish in the oven and bake for about 45 to 50 minutes, until the squash is fork tender.
  10. Carefully remove the squash from the oven and reduce heat to 350°F (180°C). Remove the tinfoil (be careful as some steam might escape from the dish as you do). Stir the chopped kale into the squash until combined. Sprinkle all of the parmesan over top of the squash. Bake for another 6 to 10 minutes, uncovered, until the nuts are lightly toasted and the kale has wilted. Watch closely so you don’t burn either the nuts or kale. Serve warm, seasoning with salt and pepper to taste.
  11. Leftovers will keep refrigerated in an airtight container for about 5 days. To reheat, simply scoop the squash into an oiled skillet and heat over medium, stirring frequently, until heated through. Season to taste, and enjoy!

 

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Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



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Grandma’s Danish Apple Cake

I know what you are thinking. Where is the cake and what is that red sauce? In most other countries this would be called a trifle or a parfait, but in Denmark we call this an old-fashioned apple cake (although our version is modernized). I have the fondest memories leaning over a huge bowl of Gammeldags æblekage at my grandmother’s kitchen table. It’s made of smooth apple sauce (our version is red) topped with crushed cookie crumbles and whipped cream and it was my favorite dessert in the world. Me and my twin brother spent every other weekend and school holiday at my grandmother’s house. She was the warmest and calmest person we knew, always smiling. My memories are fading but whenever I think of her I can smell the cigarillos she loved to smoke and the hair spray she always wore. And I remember her huge black & white marble coffee table that we often sat around and her warm hugs. She had a big house and rented out one room in the basement, one on the top floor and one in the garden to various tenants. On weekends she baked for everyone in the house. Large batches of spiced pound cake, chocolate cake or her famous (in my world) old-fashioned apple cake. I never thought of it back then but – damn! – she must have been the best landlord. When my twin brother and I were 10 years old she sadly passed away, two days after Christmas, and she left a big hole of emptiness in me. I have been thinking about her so much lately as I have been making this recipe for our kids and telling them stories about her. So this cake and this video is for you grandma. /Luise

We have actually changed quite a few things from my grandmother’s recipe. We ditched the sugar in the apple sauce (because it’s really not needed if you use sweet apples), replaced cookie crumble with a simple nut and date crumble and used whipped coconut cream on top to make it vegan. But it still tastes a lot like the ones she made. And the texture is ace! It’s sweet and tangy and soft and rich and crunchy. And it’s pretty easy to make as well. 1) Cook apple sauce (or use readymade). 2) Chop toasted nuts and mix with sticky dates. 3) Whip cream. 4) Layer. 5) Dive in.


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While testing the first version of the recipe, David’s main concern was that it didn’t look pretty enough (typically him). I peeled the apples and didn’t blend the sauce so it did look rather yellow/brownish. But he figured out that by using the most deep red apples we could find, kept the peel on, cooked on low heat and then blended the sauce, it got a beautiful pink/red color. I’ve never seen an apple sauce looking radiant like that before.

Make sure to cook a double batch of the sauce. It’s crazy good on top of yogurt and porridge bowls.


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We are definitely not experts on whipped coconut cream. We have failed at making it numerous times as different brands behave differently and some simply don’t work at all. Key is keeping it chilled to get the cream to separate from the liquid and the chilling is also essential when whipping. Usually, the cream solidifies so you scoop it out with a spoon, but when making the video above, we used a brand that separated without solidifying so we could simply pour the cream into the bowl while the rest of the liquid stayed at the bottom of the can. If you want to learn more about Whipped Coconut Cream (and which US brands that work best), go read Ashlae’s post on Coconut Whipped Cream.

I should also mention that if you are not vegan or too fond of coconut cream, regular whipped cream is just as delicious.


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Grandma’s Danish Apple Cake
Serves 4

If you cant find red apples like ours, you can add a little pomegranate juice or grated beetroot to the apple sauce while mixing to make it more red.

Red Apple Sauce
1 kg / 2 lb red apples (use local produce if available)

250 ml / 1 cup water
1 tbsp fresh ginger, grated
1/2 tsp ground vanilla powder
1 tsp ground cinnamon (or cardamom)
1 tbsp lemon juice

Date & Nut Crumble
180 g / 1 cup almonds
100 g / 1 cup walnuts
8 dates

Whipped Coconut Cream (or regular cream)
1 can coconut milk, placed in the fridge for a few hours (or coconut cream or heavy cream)

Rinse the apples and chop them in bite size pieces, discarding the core. Place in a large sauce pan along with water, fresh ginger, vanilla powder and cinnamon. Let simmer on low heat for approx 20 minutes or until soft.

Meanwhile, place the nuts on a tray and roast at 150°C / 300°F for approx 15 minutes. Remove the stone from the dates and use a knife to chop them or a fork to mash them. Chop the nuts medium fine, reserve a handful a nuts for topping and mix the rest with the date paste into a crumble. Set aside.

When the apples are done, use a hand (immersion) blender to mix into a smooth apple sauce. Stir lemon juice into the sauce,  leave to cool or scoop into a large jar and place in the fridge.

Scoop out the solid cream from 1 can of chilled coconut milk. Use a hand mixer to whip the coconut cream until it’s fluffy and forms soft peaks. If it feels too runny, place the bowl in the freezer for 10-15 minutes and then try whipping again. If you like it sweetened, you can fold in some maple syrup or vanilla into the cream after it is whipped. If using regular cream, simply whip it until soft peaks form.

Place apple sauce as bottom layer in 4 glasses or jars (or use 1 big glass bowl). Top evenly with nut and date crumble and then scoop over whipped cream. Sprinkle chopped nuts on top. Enjoy!

They sit quite well in the fridge so they can be prepared a few hours ahead.

PS! Yesterday also happened to be Noah’s first birthday! Happy day little man! David usually post a little letter to the kids here on their first birthday but he’s been a little busy lately but promises that he will write it in a later post.



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Oh, one more thing! The Dutch edition of Green Kitchen At Home has been nominated for Cookbook of the Year in Holland. There are two awards, one is decided by a jury and the other is people’s choice. We’d be super happy if our Dutch readers (or anyone) would like to vote for us. It only takes 30 seconds. Here is the link!



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Kale, Mushroom & Potato Tortilla

I tried to write this post late last night after all kids had been tucked to bed. I was sitting in our couch with my laptop on my knee and a bar of dark chocolate, a jar of salted almonds and a glass of water within reach. I was ready to do this. The next thing I remember is Isac’s hand pulling my hair three hours later. A dream had woken him up and he wanted me to come sleep next to him. I took a quick look at my computer and realized I had written zero words. So, new try today. This time I’m sitting at an outside cafe in broad daylight so I’ll hopefully not fall asleep here.

Today’s recipe is an autumnal approach on tortilla. You know that potato and egg cake that is sold on the counter of literally every corner shop, cafe and tapas bar in Spain. It’s a great snack and super popular with our kids whenever we are in Barcelona so we have started making it at home as well.

It’s easy to get lost in the Spanish tortilla vs Italian frittata discussion. When I previewed the first version of this recipe on Instagram, I already received some comments that “this isn’t a Spanish tortilla”. Well of course not. It’s a Swedish tortilla. Seriously though, I realize that we have bent this recipe quite far – adding kale and mushrooms to it and changing the cooking method a bit – but it is still tastes like a tortilla to me. It’s more potato based than a frittata and slightly firmer so that it can be cut out into triangles and eaten with your hands either warm or cold. We finish it in the oven rather than flipping it (which apparently is more common for a frittata) but it’s just because we are lazy and it’s the easiest method. And semantics aside, the most important part is that it tastes really good, has a short ingredient list and has quickly become one of our favorite last minute dinner solutions.


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First time we made this autumn version was a few weeks ago after I had scored a huge bag of funnel chanterelles at the market. After having made this stew on the first night and a version of this sandwich for lunch the day after, their were still mushrooms left in the bag. So we added them to a dinner tortilla. It’s amazing how you can turn a simple tortilla into a dinner just by adding some more vegetables to it. Especially if you also serve it with a side salad.

These particular mushrooms are cheaper than chanterelles and usually easier to find in large quantities in the forest. But if you can’t find them, just use regular chanterelles or any another mushroom.


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Here are a few tips and tricks that we use when making tortilla.

• Don’t bother peeling the potatoes. If you use fresh and scrubbed potatoes, keeping the peal on not only saves time, but also makes your tortilla more rustic looking. Dicing the potatoes instead of slicing it also improves the rustic look.

• Traditionally in a tortilla, the onion is first sautéed for 15 minutes and then the potatoes are fried in LOTS of olive oil for another 20-30 minutes but we prefer precooking the diced potatoes in water instead (while the onion is sautéing). It saves time and calls for less oil. If you have precooked potatoes leftover in the fridge, they are perfect for this dish.

• We actually prefer making this with butter instead of olive oil because it’s more heat resistant and it brings out the best flavor in mushrooms. But you can of course use any oil of preference.

• Fry the mushrooms on a low/medium heat. Don’t crowd the pan and always listen for the sizzle. If you cant hear them sizzling, the temperature is too low.

• Luise has developed an intolerance against garlic (especially raw) so we have kept it out of this recipe, but I bet it could be good along with the mushrooms and kale.

• If you don’t like kale, try it with spinach. Or use the same method with other vegetables.

• Feta cheese is also really good in this combination. Just crumble it into the egg mixture.

• We finish the tortilla in the oven because it’s easier, but you can flip it by sliding the half-cooked frittata onto a plate. It will still be some liquid in the middle so you need to be careful doing this. Than you place the saucepan over the frittata (and plate) and simply flip it upside down while holding the plate as a lid so it falls down into the sauce pan. And then fry it for a few more minutes on that side.


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Kale, Mushroom & Potato Tortilla
Makes approx 8 slices

1 onion 
350 g / 2 1/2 cups firm potatoes, diced
5 tbsp butter or oil
2 cups / 100 g Funnel chanterelles (or any other mushroom)
2 leaves / 30 g kale, stems removed

1 large handful fresh parsley 
6-8 eggs (depending on the size)
salt and pepper

Set the oven to 200°C / 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm / 1/2 inch cubes. Heat 1 tbsp butter in an ovenproof frying pan. Sauté the onions on low heat for about 10-15 minutes until soft and translucent, stir occasionally. Meanwhile add the potatoes to the boiling water and cook for about 13-15 minutes on medium heat, they should be just done. Drain the cooking water and add the potatoes to the saucepan with onions, along with one more tablespoon butter and a little salt. Sauté for a few minutes more to give the potatoes some flavor and color. Pour the onion and potatoes into a separate bowl and put the saucepan back on the heat.

Clean the mushrooms, slice them into desired size and add to the pan along with a knob of butter. Fry the mushrooms on low/medium heat for 5-6 minutes or until they have released some moisture and started caramelizing. Rinse the kale, chop finely and add it to the pan along with fresh parsley. Let wilt down for a few minutes. Add salt and then pour into the bowl with potatoes.

Wipe the saucepan clean and put it back on the heat along with a knob of butter. Crack the eggs in a bowl, add salt and pepper and whisk. Pour the vegetables into the egg mixture and then tip it into the warm saucepan (it’s essential that the pan is warm and buttered for the tortilla not to stick to it). Let it fry for about two minutes (preferably with a lid or a plate on top) and then place the pan in the oven (without lid) and switch on the broiler. After about 10 minutes it should be firm, golden and ready. Wait a few minutes for it to cool down and then run a spatula around the edges to make sure it comes off easily. Cut into triangles and serve with a side salad. It can also be stored in the fridge for a couple of days.


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PS! Look at these two photos of Luise and Noah, taken exactly one year apart. <3<3<3<3

Also, I didn’t fall asleep!



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Veggie Tray Extra Everything

 

We’ve got a small, square shaped wooden table with three chairs + a highchair in our kitchen. I bought the table when I moved to my first 1-bedroom apartment and it was perfect for that tiny space. Back then I only had two chairs and the table mostly carried pasta dishes and red wine glasses. Eighteen years, four apartments and three children later, we still eat most our meals on it. It is honestly not very pretty and its wine stains are now mixed with blueberries, turmeric, coconut and all the stains, smudges and scratches that come from years of feeding babies. Because it is square shaped and we are five in the family, Luise or I end up eating our meals either standing up or sitting on an extra stool squeezed in on a corner. It’s a small but pretty striking symbol that:

A) I am too sentimental about my furniture.

B) We weren’t entirely prepared for how life with three children would be.

I wrote a little text on Instagram about this. That behind glossy photos of food, travels and a kitchen that on good days looks picture perfect, we are still trying to figure out life. And find somewhere to sit. The plan is to get a round table that hopefully both will fit into the kitchen and have seats for the entire family. But until then, I’ll keep eating standing up.


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I first shared this recipe/method about a week ago on Instagram stories (hence the poor image quality above) and judging from the number of direct messages in my inbox, I thought I’d post an more outlined version here as well. We cannot get enough of tray bake dinners in our family. They are simply one of the easiest and most delicious weekday solutions we know and this recipe represents much of what we love about food. Easy to make, easy to like, easy to adapt. It combines warm and cold and sweet and savory. It is vegetable centered, comforting, leaves a minimum of dishes and the kids like it too.

Our twist is that we add lots of fresh ingredients to the tray once it’s ready in the oven; yogurt, pesto, lettuce, spinach, black beans and pomegranate seeds. They add texture and make it feel more like a proper meal. Some days we act like adults and put plates on the table. Other days we just stick the kids a fork each and we all eat from the same tray (sorry mum!).

We’ve shared the recipe exactly as we made it last week but we’ve also included a list of variations below the recipe. So don’t get hung up on any specific ingredients, simply use this more as a starting point. The important thing in this recipe is the combination of roasted ingredients + fresh veggies + fruit + something creamy. I hope you give it a try. It’s truly a perfect autumn weekday dinner.


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One-Tray Dinner Extra Everything

We wrote a similar recipe for the September issue of Jamie Magazine. We added raw spiralized vegetables (makes it even prettier!) and halloumi instead of yogurt. We add kale and Brussels sprouts midway through roasting since they need less time. The goal is that they will be perfectly crunchy at the same time as the other vegetables are ready. It can be a little tricky to time it right on your first try but second time around you usually get the hang of it.

Warm ingredients
1 kg / 2 lbs potatoes

3-4 carrots, peeled
1 broccoli 
250 g / 1/2 lb Brussels sprouts
3-4 large kale leaves
olive oil

Cold ingredients
2 handfuls baby spinach

1 avocado
1 cup cooked black beans
pomegranate seeds

yogurt
pesto (you can thin it out with a little olive oil)
lemon

Cut potato, carrots and broccoli into bite-sized pieces. Add to a large tray and drizzle with oil and salt. Bake at 200°C / 400°F for approx. 15-20 minutes. Cut the Brussels sprouts in halves. Trim off the thick stalks from the kale and tear the leaves into smaller pieces. Drizzle with oil and salt, add to the tray and bake for 10-15 minutes more or so. The vegetables are ready when they are golden and tender and the kale chips are crunchy.

Scatter baby spinach, sliced (or mashed) avocado, black beans, pomegranate seeds, dollops of yogurt and pesto evenly over the vegetables. Squeeze over a little lemon and drizzle with oil. Dig in!

Variations
Roasted ingredients: Carrots / Broccoli / Cauliflower / Cabbage / Sweet potato / Bell pepper / Brussels Sprouts / Kale / Potatoes / Parsnip / Beetroot
Fresh ingredients: Lettuce / Aragula / Spinach / Avocado / Cucumber / Cherry Tomatoes / Spiralized Carrots, Beetroot or Zucchini
Fruit: Apple / Orange / Pear / Pomegranate Seeds / Grapes
Sauce: Yogurt / Tahini / Pesto / Romesco / Hummus / Dijon Vinaigrette / Coleslaw
Extra: Nuts / Seeds / Beans / Boiled eggs / Halloumi cheese / Feta Cheese / Goat’s Cheese

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