Weekend Eats

I am not going to lie- I feel so low on energy recently, mostly because I spend way too much time inside. I am a bit impatient driving to the station, sitting on the train, sitting at my desk, running all the time to get things done and then all I want to do at the end of the night is sleep.

The only place where I find some peace of mind and energy is in the kitchen.

Time for some changes, something new to learn, some exercise. Some sun, please come soon! 


Friday

Pozole


Pozole is a Mexican broth based soup with pork or chicken and hominy (Mexican corn)
It is usually served with radishes, iceberg lettuce, oregano (I was out of it so I served parsley instead), onion, lime, hot sauce and tostadas.
It is very easy to prepare. I used four chicken breasts and I cooked them with a bunch of parsley, two carrots, 3 celery sticks with leaves, one parsnip root to make a fragrant broth. Remove everything from the broth when cooked and season with salt and pepper. Shred the chicken, add to the soup together with hominy. Reuse the other veggies for a soup (I blended it with some broth and it was a pretty good soup)

Serve with fresh ingredients, hot sauce and tostadas. I love to put pieces of tostadas right into the soup. It is a bit thicker and easier to eat for my two year old- she loved it!




Saturday

Roast Chicken with Veggies, Sweet Potato Fries and Coleslaw

Link to the roast chicken recipe above. As for the fries, clean and cut two sweet potatoes. Make sure to cut them pretty thick as they do shrink a lot when they roast. Toss in a bowl with some olive oil, sea salt and pepper. Bake in 400F for about  30 min- depending on the oven, please check and turn over.

Date Squares

 

Date Squares

Date Filling

 3 cups pitted dates

 ½ tablespoons orange zest

1½ tablespoons unsalted butter

1 cup water

Place everything in a pot and bring to boil. Let it cool and puree until smooth. Set aside.

Crumble:

2 ½ cups rolled oats

1 ¼ cups all purpose flour

1 cup brown sugar

2 teaspoons cinnamon

1¼ cups butter- melted.

Place all the crumble ingredients in a bowl and mix well. Press half of the crumble to the bottom of an 8 inch square pan , spread the date paste on top of it and cover with the remaining crumble- without pressing. Bake in 350F for about 45min.

Sunday

Mushroom and Spinach Omelette

Fry a little bit of onion in some olive oil, add fresh spinach. Cook until wilted. Remove to plate. Add mushrooms and cook until golden brown, season with salt and pepper. Remove to plate. Add tomatoes, some pepper (optional in fact it is better just with mushrooms and spinach in my opinion)

Mix three eggs (will make three smaller omelette's) with a splash of milk. Season with salt and pepper. Add about two to three tablespoons of olive oil the frying pan and pour enough of the eggs to cover the pan. Cook until the bottom has set, swirling the pan around. Place some spinach and mushrooms on one side of the omelette. Sprinkle with cheese (anything you have on hand, I used Swiss) Carefully lift the other side of the omelette folding it over the side with the veggies. Serve and eat immediately!!!!

Lemon-Parmesan Whole Wheat Pasta with Garlic Shrimp




Super Juicy Celery-Tangerine Salad

The tangerine salad is my favourite recently. I made it twice already in one week. You need:

1 head leafy lettuce

2 seedless tangerines

Three celery sticks- chopped finely

A quarter of red onion- chopped finely as well

And this dressing-  Creamy Dijon

Toss everything together, add a little bit of dressing and see if you need more. Add, toss again. Do not use the whole dressing from the recipe. It will last you for a while.

Cook pasta and salty water. Drain. Toss with some salt, pepper, olive oil, freshly grated Parmesan and few squeezes of lemon.

Peel and clean the shrimp. Fry some crushed garlic in a skillet. Add shrimp and cook for about  minutes or less- until pink. Do not overcook!