The post Nordic One-pot Edamame Beans Broccoli Noodle Green Curry appeared first on Nordic Food & Living.
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If you are looking for an easy-to-make recipe for a Nordic vegetarian dish, then you are landed on the right page. This recipe for a Nordic one-pot edamame broccoli noodle green curry is super easy to make, it is healthy and done in only 30 minutes. What more is there to ask for?
See also: my favorite vegetarian recipes
In recent years there has been a great focus and debate in the Nordic countries about how we can protect and conserve our climate. Of course, this is also a topic at my home. Therefore, we have gradually tried to convert our meat diet into a more vegetarian diet.
This recipe I have shared just below is one of my favorite vegetarian recipes and one that we really like to make. And the fact that it is fast to make and healthy fits very well into my busy everyday life.
Nordic One-pot Edamame Beans Broccoli Noodle Green Curry
Ingredients
- 200 g noodles
- 1 tbsp green curry paste
- 1 onion (diced)
- 3 clove garlic (minced)
- 1/2 broccoli
- 1/2 pointed cabbage (finely shredded)
- 2 large carrots (julienne)
- 2 dl edamame beans (without shell)
- 4 dl vegetable stock
- 1 can coconut milk
- 1 tbsp soy sauce
Topping
- lime juice (freshly squeezed)
- fresh cilantro
- shredded coconut (unsweetened)
- salted peanuts
Instructions
- Precook the noodles in lightly salted water. Remove the noodles from the water 2 minutes before they are done.
- Dice the onion and mince the garlic. On a frying pan with hot oil, add the onions, garlic and green curry paste. Fry the ingredients for a couple of minutes.
- Peeled and cut the carrots julienne (smaller pieces). Rinse the broccoli and break into smaller pieces. Finely shred the cabbage. Add all three ingredients to the frying pan. Fry for another five minutes.
- Add edamame beans (shelled), coconut milk, vegetable stock, soy sauce, the precooked noodles and salt and pepper to taste. Let everything simmer for about 5 minutes.
- Served topped with freshly squeezed lime juice, fresh cilantro and salted peanuts.
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I do not want to spend your time explaining how easy-to-make and delicious this Nordic noodle tomato soup dish is.
This dish is just awesome - simple as that!
In the card below you can see the recipe and the pictures speak for themselves. The different vegetables, the egg and spices makes this Nordic dish very tasteful, full of vitamins and very filling. But, the best thing is probably that it only takes 25 minutes to make it - perfect if you are living and busy everyday life like most people.
Noodle Tomato Soup
Ingredients
- 2 tbsp vegetable oil
- 1 clove garlic (minced)
- 2 scallion finely chopped (separate green and white part)
- 3 small tomatoes
- 5 1/2 dl chicken or mushroom stock
- 1 tsp soy sauce
- pepper (to taste)
- salt (to taste)
- 1 egg (beaten)
- noodles
Instructions
- Rinse and clean the scallion. Finely chop the scallion and keep the white and green portion separate.
- Rinse the tomatoes and cut them into bite-sized pieces.
- In a large sauce or wok pan; heat up two tablespoons of vegetable oil. Add the minced garlic and the white scallions. Fry for about one minute.
- Add the tomatoes and stir-fry for about five minutes or until the tomatoes are very soft and the oil starts to get a red color.
- Add the chicken/mushroom stock, soy sauce, pepper and salt to taste. Turn down the heat a little bit and let the sauce simmer for about 10 minutes.
- Finally turn up the heat a bit and slowly stir in the beaten egg.
- Prepare some noodles. In a small soup plate add some noodles and pour over some of the tomato soup. Top with the chopped scallion greens. You can also add other topping like chopped shallots, cilantro or similar.
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This recipe for Pasta with Salmon and Spinach is one of my favorite pasta dishes. The taste is just wonderful and the time it takes to make this dish is only about 30 minutes. Therefore, it is absolutely a dish I will recommend to you if you are looking for a quick and delicious dinner.
Try also: How to make a Danish Hotdog
Another reason why I like this dish a lot is because it has the salmon fish which contains the good fat and oils, and it has the healthy spinach which is packed with good nutrition and vitamins. It is therefore a quick and also healthy dinner - which I think is just great.
The instructions for this recipe is quite simple. You start by frying the salmon and then break the meat into smaller pieces. Then you fry the cleaned and sliced mushrooms, the frozen peas and the fresh spinach leaves. Prepare the pasta in boiling water. Finally, mix all ingredients on the frying pan together with some half-and-half cream.
Serve the pasta together with a glass of cold white wine and then you are all set.
Nordic Pasta with Salmon and Spinach
Ingredients
- 250 g fresh pasta
- 200 g fresh spinach leaves
- 200 g mushrooms (champignons)
- 450 g salmon filet
- 100 g frozen peas
- 2.5 dl half-and-half cream (12%)
- Salt and pepper
Instructions
- Rinse and clean the mushrooms and slice them.
- Thoroughly clean the spinach and let it dry a little bit.
- On a frying pan; fry the salmon at medium heat. Add salt and pepper to taste.
- When the salmon is done; use a fork to break the meat into smaller pieces.
- Prepare the fresh pasta according to the instructions on the box.
- On the frying pan at medium heat; fry the mushrooms. Then add the frozen peas and a little later add the spinach leaves. Continue frying for some extra 3-5 minutes.
- Then add the half-and-half cream and the prepared pasta to the frying pan.
- Finally, add the salmon pieces and gently mix everything together. Add salt and pepper to taste.
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These salted almonds are super simple to make and they are very delicious. We normally use these almonds as a pre-dinner snack when having guests or pack them in small bag and bring them to work. They are perfect as a healthy snack in the late afternoon when you are just really hungry and the dinner is still hours away.
Read also: Recipe for healthy banana oat cookies
These homemade salted almonds are simple to make and it takes only about 40 minutes to make a batch. First let the almonds soak in a brine for about 20 minutes and then bake them in the oven for about 20 minutes - and that's it.
If you are more into a sweet almond snack I would like to recommend these sugar roasted almonds which is a traditional Nordic treat especially during Christmas and the winter months.
They are also super delicious and great as a snack for special occasions.
Salted Almonds
Instructions
- Boil 2 dl (1 cup) of water and dissolve 4 tablespoons of salt in it. Turn off the heat.
- Pour the almonds into the water and let them soak for about 20 minutes.
- Drain the water from the almonds. Place the almonds in an even layer on an oven tray/pan lined with baking paper.
- Sprinkle the almonds with some extra salt and bake them at 150 C (300 F) for about 20 minutes.
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During the summer time in Denmark we have a very traditional dish which is called Koldskål. Directly translated Koldskål means Cold Bowl which probably does not make much sense. Nevertheless, Koldskål is a super popular summer dish in Denmark. It is probably the second most consumed diary product, after regular milk, during the summer and especially on the very hot summer days it is probably the most consumed dairy product. In Denmark, this refreshing summer dish is mainly sold ready-to-serve in cartons. However, making homemade Koldskål is super easy and does not require any master skill in the kitchen - I will show you how this is done further down this page.
Koldskål
The name Koldskål or Cold Bowl is actually a very clear and describing name for this dish. Koldskål has a very refreshing, sweet and a little sour taste - it is a perfect 'snack' or beverage for a hot summer day if you ask me. During the summer, I personally almost always have a prepared bowl with this buttermilk soup in my fridge. I typically have some late in the evening or sometimes I simply just skip dinner and substitute it with a bowl of Koldskål.
Danish Buttermilk Soup with Rhubarb
The traditional Koldskål is based on a few and simple ingredients where the main ingredients are two different soured dairy products; buttermilk and 3.5% soured milk. Besides the two dairy products, this dish also contains some sugar, egg yolks, vanilla and lemon juice - this is the six ingredients used to make the traditional Danish Buttermilk Soup. If you are looking for this basis and traditional way of making Danish Buttermilk Soup I have a recipe for that here on my blog. The recipe I have listed below is based on the traditional Buttermilk Soup. However, in this version I have added some homemade and super delicious rhubarb sauce. This rhubarb sauce is simply just added and mixed with the buttermilk soup. The rhubarb sauce gives a new and refreshing summer taste to the buttermilk soup - wonderful if you ask me.
Koldskål is typically served with small Danish biscuits called Kammerjunker. However, you can also serve it with fresh strawberries, which is also fantastic.
Instructions
As said above, making a homemade portion of Koldskål or Buttermilk Soup with a twist of rhubarb is actually easy.
Start by cleaning the rhubarb and cutting it into smaller pieces. In a small saucepan heat up the rhubarb, vanilla seeds, sugar, water and lemon juice. Let it simmer/cook for about 15-20 minutes until it is turned into a delicious and thicker rhubarb sauce. Set it aside to cool down while you prepare the buttermilk soup.
In a large bowl, add the sugar, vanilla seeds and egg yolks. The vanilla seeds are scraped out from a fresh vanilla bean. I have a simple guide here on my blog how to do that. Whisk the ingredients into a fluffy mixture. Add the buttermilk and the 3.5% soured milk and whisk again.
When the rhubarb sauce is cooled down, add it to the buttermilk soup and stir to mix. It is that easy to make a Danish Buttermilk Soup with a twist of rhubarb.
Keep the buttermilk soup in the fridge for 2-3 days.
Danish Buttermilk Soup with Rhubarb
2-3 people
Preparation time: 20 minutes
Total Time: 40 minutes
Danish title: Koldskål med rabarber
Cuisine: Danish
Category: dinner
Ingredients:
Rhubarb Sauce:
250 g (10 oz) rhubarb, diced
0.75 dl (1/3 cup) sugar
0.5 dl (1/5 cup) water
2 tbsp lemon juice
1/2 vanilla bean, the seeds
The Buttermilk Soup:
2 egg yolks
2 tbsp cane sugar (or regular sugar)
1/2 vanilla bean, the seeds
1/2 l (2.5 cups) buttermilk
1/2 l (2.5 cups) soured milk (3.5 % fat)
1 tbsp lemon juice
Instructions:
Rhubarb Sauce:
1. Start by preparing the rhubarb sauce; clean and coarsely dice up the fresh rhubarb.
2. Scrape out the seeds from half a vanilla bean. Mix the seeds with a little sugar - this way you get a better distribution of the seeds in the rhubarb sauce. Do not throw out the empty vanilla bean.
3. In a saucepan; add the prepared rhubarb, vanilla seeds, sugar, water, lemon juice and the empty vanilla bean. Cook everything into a thicker and uniform rhubarb sauce. This typically takes about 15-20 minutes.
4. When the rhubarb is done, remove the empty vanilla bean from the sauce and set the sauce aside to cool off.
Buttermilk Soup:
5. Scrape out the vanilla seeds and mix them with a little sugar. Keep the empty vanilla bean, it still contains much flavor.
6. In a large bowl; add the cane sugar, vanilla seeds and the egg yolks. Whisk everything into a nice and airy mixture.
7. Add the buttermilk and soured milk and whisk to mix.
8. Finally, add the cold rhubarb sauce and stir to mix. Add the empty vanilla bean to the soup - it still has delicious flavor, which will slowly be released into the soup.
If you cover bowl with a lid or similar, you can keep the buttermilk soup in the fridge for about 2-3 days.
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If you are looking for a Nordic dish which is both super delicious and healthy then you are landed on the right page. This Nordic Green Healthy Pot is packed with vitamins, dietary fibers and fantastic taste. And the best of all, it only takes 25 minutes to make.
With this dish there is no excuse for not bringing some healthy food into your life. See below and learn how easy it is to make this fantastic Nordic dish.
Nordic One-pot Creamy Broccoli Spinach
Ingredients
- 1 large onion (finely diced)
- 2 clove garlic
- 1 tbsp thyme
- 450 g broccoli (smaller pieces)
- 1 green zucchini (in slices)
- 75 g fresh spinach leaves
- 1/4 pointed cabbage (finely slices)
- 250 g sugar snaps
- 2,5 dl half-and-half cream (18%)
- 1/2 l vegetable stock
- salt and peber (add to taste)
Instructions
- In a large frying pan, fry the finely diced onions, minced garlic, and thyme
- Slice the zucchini and cut the broccoli into smaller pieces. Add to the pan and fry it all for 4 minutes
- Add the rest of the ingredients and let it all simmer under low heat for amount 10 minutes
- Serve with freshly cooked brown rice and slices of lime
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I am always on the lookout for quick and easy to make snacks. These snacks that I would like to share with you here on this page contains only few, but super great, ingredients. These snacks are made from five different seeds, some vegetable oil, water, salt and some Psyllium husk. The first time I was cooking with Psyllium husk I thought it was a little funny. Psyllium husk is a great ingredient which is packed with protein and, when together with water, perfect as a combining agent making sure all the seeds and oil sticks together.
Travel snack pack
I know that I have mentioned this several times here on my blog. As a project manager in the dairy business, I do travel quite a lot to visit customers within Europe. Being on the road and at the same time trying to commit to a healthy lifestyle can sometimes be quite challenging. Airports and especially the highways have a high density of fast-food chains and other places to grab a quick bite. The common factor is that all these places typically only serves unhealthy food. And if they somehow have decided to make a salad it is almost always super boring and soaked in a sad dressing.
Therefore, I have a very important tradition. The evening before a traveling day I always prepare myself with want a call a 'traveling pack'. My traveling packs typically consist of a couple of fruits like apples, bananas or pears, a plastic bag with raw mixed nuts - of course without oil and salt - and then some high filling cookies or these Five-seeds Paleo snacks I am sharing here on this page.
Banana oat cookies
I believe the recipe which I have made the most times, and brought with me on my trips, are the banana oat cookies. I have a separate blog post about these cookies here on this blog. I can highly recommend trying these cookies. They are super filling and perfect to bring on the go. Find them using the search field on the front page of my blog.
Healthy Five-seeds snacks
However, there is one more important detail. Besides being quick and easy to make, my snacks have to be healthy. I am a person who always tries to take care of myself and especially the food I eat is very important to me. Do not get me wrong I have no problems eating greasy burgers and deep fried fries. It is just important that the unhealthy food is only on special occasions where the healthy and filling food is what I eat on a daily basis.
Packed with dietary fibers
Besides being crisp and very delicious, these five seeds snacks are literally packed with dietary fiber. These snacks have about 20 g of dietary fibers for every 100 g and that is a lot. The great thing about dietary fibers is that they give you a filling effect and give your stomach something to 'work' with. Feeding your stomach with only white bread and sugar rich food will be hard on your stomach.
Instructions
These five seeds snacks are super easy to make in only five steps. In a bowl, mix together all the ingredients. On a parchment paper covered oven plate spread out the dough. Place another sheet of parchment paper over the hot dough. Use a rolling pin to flatten the dough in an even layer. Remove the top parchment paper and use a knife to cut snack sized pieces in the dough. Bake the dough in a 160 C (320 F) oven for about 55 minutes. When done, break out the snack and keep them in an airtight container.
Five Seed Crackers (Paleo Bread)
Ingredients
- 1 dl flaxseed (2/5 cup)
- 1 dl pumpkin seeds (2/5 cup)
- 1 dl sesame seeds (2/5 cup)
- 1 dl sunflower seeds (2/5 cup)
- 1/2 dl psyllium husks (1/5 cup)
- 1/2 dl chia seeds (1/5 cup)
- 1/2 dl vegetable oil (1/5 cup)
- 1 tsp salt
- 3 dl boiling water (1 1/4 cups)
Instructions
- In a bowl, mix together all the ingredients.
- Pour the mixture onto a sheet of parchment paper. Place another sheet of parchment paper on top.
- While the dough is still hot, use a rolling pin to roll the dough very thin in between the two sheets of parchment paper.
- Remove the top sheet of paper and use a knife to cut the dough into snack-sized pieces.
- Bake the dough in a 160 C (320 F) hot oven for about 55 minutes or until they are nice and crisp.
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]]>The post Danish Oat Cocoa Balls (Havregrynskugler) appeared first on Nordic Food & Living.
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Danish Oat Cocoa Balls
Here on this page I would like to share another great and very traditional Danish recipe. These Danish Oat Cocoa Balls are something I clearly remember from my childhood and that I used to make them as often as my mother allowed me. The recipe is very popular in Denmark especially among kids - I guess it is because they are so easy to make and because they are very delicious.
Even though, these cocoa balls are partly based on oats they still contains butter and are therefore of course still not healthy and should be considered a dessert. Just remember this, when your kids are begging you to make more of these small treats. In Denmark we call these cocoa balls Havregrynskugler which is simply just translated into Oats Balls< These cocoa balls are typically eaten as a snack when having a cup of coffee or tea. Of course, they are also great as a dessert/snack when watching shows or movies on the TV. They are often made and served during the Christmas time.
The Rolling Part
What I remember from my childhood, when making these cocoa balls, is how much I loved to roll these small bite-sized balls in-between my hands. And after the rolling part of the cocoa balls it was time for the decoration which involved more rolling. These cocoa balls can be decorated in many different ways, which I have described just below.
Decoration
Traditionally, these oat cocoa balls are decorated with coconut flakes. This is simply done by rolling the sticky cocoa balls in a pile of coconut flakes - simple, fun to do and very delicious. Coconut flakes just adds a great taste to the oats and cocoa, a great combination. Another great decoration, you can use is crispy chocolate chips or flakes. They just makes the cocoa balls even more chocolate-like.
I can also recommend using all kinds of different finely or coarsely chopped nuts. Dried and chopped fruit is also great. Basically, it is just up to yourself and your imagination and, of course, your preferences. However, if you want to make the most traditional Danish Oat Cocoa Balls you simply just use coconut flakes.
Instructions
It is super easy to make these cocoa balls, which is also way they are so popular among kids. In a large bowl, you simply just mix together all ingredients into a sticky dough. Then roll small cocoa balls in your hands and cover them in coconut flakes. That it, super simple!
Danish Oat Cocoa Balls
Ingredients
- 150 g instant oats (5.5 oz)
- 100 g butter, soft (3.5 oz)
- 100 g sugar (3.5 oz)
- 25 g cocoa powder (1 oz)
- 1 tbsp rum or rum essence
- 1/2 dl strong coffee (or heavy cream) (1/5 cup)
Instructions
- In a large bowl; add all the ingredients and mix everything together into a sticky mixture.
- Use your hands to roll small cocoa balls.
- Pour some coconut flakes into a deep bowl and cover the cocoa ball in the coconut flakes.
Notes
Recipe for Danish Oat Cocoa Balls (havregrynskugler)
Recipe for Danish Oat Cocoa Balls (havregrynskugler)
Recipe for Danish Oat Cocoa Balls (havregrynskugler)
Recipe for Danish Oat Cocoa Balls (havregrynskugler)
Recipe for Danish Oat Cocoa Balls (havregrynskugler)
Recipe for Danish Oat Cocoa Balls (havregrynskugler)
Recipe for Danish Oat Cocoa Balls (havregrynskugler)
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]]>The post Pan-Fried Flounder with Avocado and Danish Rye Bread appeared first on Nordic Food & Living.
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Today, I am sharing my top-1 favorite lunch dish. It is a pan fried fresh flounder fish, served on a slice of toasted Danish rye bread with thin slices of Avocado. The great things, and what I really like about this dish, are that this recipe is fantastic simple, easy to make, it is healthy and it has a wonderful taste.
The Cardboard Fish
For this recipe, I always uses fresh fish, which I am breading and frying myself. I know that many supermarkets and grocery stores have frozen and breaded fish ready to be purchased. This is was I call 'cardboard' fish because it has the consistency and the taste like cardboard, if you ask me.
It is so easy to purchase fresh fish fillets and bread them in whole-wheat flour - this is how I always does it. I simply just rinse the fish under the cold water and then flip them in a mixture of whole-wheat flour, salt and pepper. I personally do not think it is needed to use a beaten egg before the flour. Water and whole wheat flour is enough - it is many times better than the processed fish from the supermarkets and the extra time needed to make a homemade version us almost not existing.
If you do not have whole-wheat flour, regular all-purpose flour could also work. The whole-wheat flour just gives the fish a little extra crispness.
Danish Rye Bread
In Denmark, it is possible to purchase both cheap and also really good rye bread in every supermarket in the country. However, I know how hard it can be to find rye bread outside the Nordic countries. Therefore, I have made several recipes for homemade rye bread which you can find here on my blog. You can click the links below or use the search field on the front page.
I have an original recipe for Danish rye bread which is based on a sour dough. This recipe requires that you have good time but it is also the one where you get the most original rye bread taste. I also have a simple and quicker rye bread recipe, which you can start with before moving on to the more advanced one. Even though, the simple recipe is fast to make it is still really good. The simple recipe is actually the one I uses most of the times, just be because it is fast.
Healthy Lifestyle with Fish
In Denmark, we have an official recommendation from the government that we should eat fish two times a week. The reason why fish is so important to incorporate in your weekly meal plan is that fish is packed with healthy and good oils. These oils are known to contribute to a healthy and long lifestyle. I think it can be hard to meet that goal. However, this lunch dish really helps me getting closer.
I hope that you enjoy this recipe as much as I do.
Pan Fried Flounder fillet with Avocado and Danish Rye Bread
Ingredients
- 3-4 flounder fillet (Always fresh)
- 2-3 dl whole wheat flour (1 cup)
- Salt and pepper, to taste
- 1 Avocado
- 2 slices of Rye Bread
Instructions
- In a deep plate, add the whole-wheat flour and mix it with some salt and pepper.
- Gently rinse the flounder fillet under cold water. Let the water drip away from fillet before transferring them, one-by-one, to the flour mixture.
- Cover the fillet in the flour on each side.
- On a frying pan, heat up some oil or butter and fry the fish for about 5 minutes while flipping them over from time-to-time.
- Serve the fish on a toasted slice of rye bread with thin slices of Avocado.
Notes
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]]>The post Spicy Tomato Lime Coconut Soup appeared first on Nordic Food & Living.
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As I have mentioned several times here on my blog, I love food which is both delicious and at the same time very easy to prepare. It is great to work in the kitchen for several hours and create fantastic gourmet meals. However, the fact is that most of the time you spend in the kitchen is to prepare everyday breakfast, lunch and dinner. That is way I am always on the lookout for recipes for great and fast food. This spicy tomato lime coconut soup is one of these great recipes if you ask me.
This spicy tomato soup is super easy to prepare and it has a wonderful taste. I personally think that the combination between the spicy chili goes perfectly together with the fresh tomatoes and lime. A finally the coconut milk gives the soup a wonderful creamy consistency.
Besides being very tasteful, this dish is also super easy to make. From start to finish, it takes about 20-25 minutes to make this soup. Of course, the first couple of times it might take a little extra time but once you got feeling it is a very time-optimized dish, which is perfect as a midweek dish or maybe as a starter for a weekend meal.
Serve it with a couple of fresh lime wedges, some roasted pumpkin seeds and some finely chopped red chili.
Overall this soup is just fantastic if you ask me.
Instructions
In some hot olive oil, you start by frying the coarsely chopped onion and garlic for a couple of minutes. Then add the tomato paste, grated ginger (or ginger juice), chopped red chili, kaffir leaves - fry for about 5 minutes before adding the coarsely chopped tomatoes. Then add the coconut milk and let the soup simmer for 10 minutes before blending the soup nice and smooth using a hand blender. If you think the soup is a little too thick then add a little milk or water. Finally add salt and lime juice to taste. I normally prefer the juice from one lime.
Spicy Tomato Lime Coconut Soup
3-4 people
Preparation time: 15 minutes
Total Time: 25 minutes
Danish title: Spicy tomat lime kokos suppe
Category: soup
Ingredients:
2 onions
2 cloves of garlic
4 tbsp olive oil
1 red chili
5 kaffir leaves (dried or fresh)
1 can (140 g/5 oz) tomato paste
5 cm ginger (1-2 tbsp ginger juice)
5 large tomatoes
1 can (400 ml/14 fl.oz.) coconut milk
1 lime, the juice
salt to taste
1 dl (1/2 cup) pumpkin seeds, dry fried
Instructions:
1. Coarsely chop the garlic and onions.
2. In a large saucepan or wok pan: heat up the olive oil and fry the garlic and onions for about 3-5 minutes.
3. Add the tomato paste, chopped red chili, grated ginger (or juice) and kaffir leaves without the stem. At medium heat, fry/simmer everything for about 5 minutes.
4. Then add the coarsely chopped tomatoes and let it simmer for another 5 minutes.
4. Add the coconut milk and let the soup simmer for about 10 minutes.
5. Remove he larger Kaffir leaves and then use a hand blender (or pour the soup in a regular blender) to blend everything into a thick and smooth soup. Now make an evaluation of the consistency. If you find it too thick then add a little milk or water.
6. Add the lime juice and salt according to taste. Normally the juice from one lime is sufficient.
7. On a dry frying pan, fry some pumpkin seeds for a couple of minutes. Use them as topping for the soup.
Tip: Serve the soup hot with the fried pumpkin seeds and some extra lime wedges.
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