Fish filets with potatoes and spinach

This came to me as last minute inspiration. I had frozen red snapper filets, frozen spinach and soy cream and we had to eat :-)

- 3 to 4 big potatoes
- 5 to 6 cups frozen spinach (or even better, equivalent in fresh)
- 1 big onion
- 2 to 3 cloves garlic
- Enough broth to cover potatoes while cooking
- Breadcrumbs
- Fish filets (enough for 4)
- 0,25 liters soy cream (this can probably be left out. Then just use more broth and a little bit more flour for thickening).
- ½ tablespoon flour dilutes in ½ cup water for thickening
- Salt
- Pepper
- Nutmeg

Peel and slice potatoes thinly.
Cook them in the broth until tender.
You can add pepper and nutmeg in the broth already here.
Take them up with a slotted spoon and spread in an oven dish.
Cover with a thin layer of breadcrumbs.
Peel the onion, cut it in half and slice.
Peel the garlic and slice them
Add the onion and garlic to the broth the potato has cooked in.
Take them up after one minute and spread on the potatoes
Defrost the spinach, press the water out of it and spread on top of the potatoes and onions.
Place the fish filets on top of the vegetables in the oven dish.
Add some cream to the broth if desired,thicken with the flour solution salt to taste if needed and pour on top of the fish.
Cover with another thin layer of breadcrums and cook in the over on high - medium high until the fish is done.

Serve with brown rice.

Rice pilav

This is rice like my mother taught me.

For 4 persons

1½ cup basmati rice
2 to 3 Tbsp oil
1/4 thin vermicelli
Black pepper
2½ cups chicken broth

- Soak the rice in boiled water (anywhere from 10 minutes to a couple of hours, depending on how much time you have).
- After soaking, rinse the rice in plenty of fresh water (until the water runs almost clear) then let it drip in a colander.
- While the rice is dripping, heat the oil in a pan on medium and add the vermicelli (if it looks like a nest when you buy it, just crush it in your hand). Keep stirring until the vermicelli turns light brown. Watch it closely, as it takes only a second for it to turn from done to burnt.
- Add the rice to the pan, and stir to coat all the rice with oil.
- Add plenty of freshly ground pepper.
- Keep stirring for a few minutes until the rice becomes almost transluscent.
- Add the boiling water (be careful, it will splatter).
- Lower the heat to very low, cover the pan tightly and let it be.
- It is done when all the water has been absorbed by the rice (10 to 15 minutes).

Chicken with garlic and fresh coriander (cilantro)

There are many recipes I make with chicken filets, and the common denominator with all of them is that they are quick and easy.

The following one is with my favorite flavors, fresh coriander, garlic and lemon.

350-500 g of chicken fillets
Olive oil
4-5 cloves garlic, finely chopped.
1 bunch fresh coriander (cilantro), chopped.
Juice of one lemon
1 Tbsp cornstarch
Chicken broth

- Slice the chicken in bite-size strips.
- Fry them in some olive oil.
- Remove to chicken from the pan when done and keep it warm aside.
- Mix the chopped garlic and cilantro and add them to the pan. Cook over medium to low heat for a few minutes. Don't let the garlic burn. When it's close to having enough, it will smell quite heavenly.
- Add the chicken back to the pan.
- Sprinkle with the cornstarch and mix well.
- Add the lemon juice, stirring constantly. The mixture will bubble. (if you don't like it too lemony, you could add only half the juice)
- Add the broth, stirring constantly. Add enough broth to cover the chicken, about 1 to 1½ cups.
- Cook a few minutes, stirring, and bring to the boil.
-Voilà. Serve with rice and some green salad.

The same procedure can be used with parsley instead of the cilantro.

Enjoy!

My favorite breakfast of the hour - Oatmeal

Yes, oatmeal. With a little twist.

My kids love this for breakfast, without the walnuts, with extra raspberries.

1 cup oats
1 tablespoon flaxseed (crushed, if you have the time)
1 tablespoon maple syrup
Frozen raspberries (or any berries, really), about 1 cup
Water to cover, plus about 2 cm on top.

Here in Denmark we have two kinds of oats, 'fine' and 'rough'. Both work well. I prefer the 'rough' type, where the oats are bigger, and I always buy them organic.

Just put the oats, flaxseed, syrup, raspberries and water in a pan on medium heat. Stir for a few minutes after it boils.

Serve and enjoy.