Sverige 2015

Sverige 2015

Friday, September 17, 2010

Mediterranean Pizza

Two weeks ago was my birthday. What did the most amazing man in the whole world buy me? Jillian Michaels' Master Your Metabolism Cookbook! Needless to say, I was elated!! Last night I tried one of the recipes from the book and LOVED IT. I think you will too.

Any pizza lovers out there? I looove pizza. However, I also realize the need to eat healthy so I don't swell up like a Goodyear blimp. Well, Jillian Michaels provides a healthy, delicious mediterranean pizza recipe. It is loaded with vegetables and flavor. It is so delectable that you will want to savor every bite. 
Thank you, Jillian!

Mediterranean Pizza
Adapted from: Jillian Michaels' Master Your Metabolism Cookbook

For the crust:
- 1-2 Tbsp organic cornmeal for the baking sheet
- Whole wheat flour, for work surface
- 1 lb whole wheat pizza dough, thawed if frozen
Note: I could not find whole wheat pizza dough at my local grocery store, so I used a pre-baked whole wheat crust. It was still ridiculously tasty.

4 cups (packed) shredded spinach (about 5 oz)
2 tsp extra-virgin olive oil
4 plum tomatoes, thinly sliced
1 Tbsp coarsely chopped fresh marjoram, oregano, or basil leaves
1/2 small red onion
Note: I used a yellow onion because I already had it on hand, but I believe red onions are healthier.
1/3 cup crumbled low-fat feta cheese
1/4 cup pitted kalamata olives, coarsely chopped
1/2 tsp ground black pepper

Preheat the oven to 450 degrees F. (If using pizza dough) spread the cornmeal on a large baking sheet; alternatively, rub the baking sheet with olive oil.
Place the spinach in a microwave-safe bowl with a lid. Cover and microwave on high power until the spinach is bright green and wilted about 1 minute. Transfer to a strainer and rinse with cold water. When cool enough to handle, wrap the leaves in a clean kitchen towel and squeeze out all the excess liquid. Remove the spinach from the towel, using your fingers to loosen and separate the leaves. Set aside.
(If using a pre-baked crust, skip the following paragratph:) on a lightly floured work surface, use a rolling pin and your hands to roll and stretch the dough to a roughly 10x14-inch rectangle. If the dough becomes so elastic that after it is rolled it just snaps back, contracting to its original size, let it rest for a few minutes before continuing to roll. Transfer the dough to the prepared baking sheet.
Brush the dough (or pre-baked crust) with 1 tsp of the olive oil. Arrange the tomatoes on the dough. Sprinkle marjoram/oregano/basil over the tomatoes. Spread the spinach on top, followed by the onion, feta, olives, and pepper. Drizzle the remaining 1 tsp olive oil over the pie.
Bake until the crust is golden 15-20 minutes. If using a pre-baked crust, bake for 10-12 minutes.

Happy cooking!

Thursday, September 16, 2010

Chicken Tagine

Yesterday I tried a new chicken recipe. I am officially in love with this recipe, because it is incredibly flavorful and still easy to make (except for preparing the chicken...I loathe trying to cut fat from chicken thighs!) The recipe is for Chicken Tagine, which is a North African stew named after the clay pot in which it is traditionally cooked. This dish is sure to be a crowd-pleaser, so the next time you come over for dinner at my house, expect to be served Chicken Tagine! 

Chicken Tagine
From: Nutrition Action magazine

3 Tbsp olive oil
1 1/2 lbs boneless, skinless, chicken thighs
1 tsp turmeric
1/4 tsp groun cumin
1 tsp paprika
1/4 tsp cayenne
1 Tbsp whole wheat flour
2 cloves garlic, minced
2 cups low-sodium chicken broth
2 carrots, chopped
1/2 lb zucchini, chopped
1 medium onion, chopped
1 stick cinnamon
1-15 oz can no-salt-added diced tomatoes
3/4 tsp salt
1 cup whole wheat couscous

In a large, heavy pot, heat the oil over medium-high heat until shimmering. Saute the chicken in two batches until well browned. Remove the chicken from the pot to a plate.
Mix the spices and flour together in a small bowl. Reduce the heat to low and add the spices-flour mixture and garlic to the pot. Stir for 30 seconds then whisk in the broth. Add the vegetables, cinnamon, and tomatoes. Bring to a boil, then reduce to a gentle simmer. Return the chicken to the pot and gently simmer until the vegetables and chicken are tender, about 20 minutes. Season with up to 3/4 tsp of salt.
While the chicken stew is simmering, put the couscous in a heat-proof bowl and stir in 1 cup of boiling water. Cover and let stand until the chicken is ready.
When the stew is done, fluff the couscous with a fork. Serve the stew over the couscous. Serves 6.

Also, please note regarding my recipes utilizing the metric system:
My friend Jess (check out her awesome blog: just informed me that IKEA now sells basic metric measuring cups with measurements for milliliters and deciliters! If you are interested in trying European recipes (such as my Swedish ones), these measuring cups would definitely be a good investment.

Happy cooking!

Monday, September 6, 2010

Requested Recipes

Here are some of the recipes mentioned in a previous post:

Tomato Tartines:

2 slices whole grain bread
1/4 cup low-fat ricotta cheese
1 tsp olive oil
8 cherry tomatoes, halved
1/2 tsp fresh garlic, minced
1/2 tsp thyme
salt and pepper to taste
1 Tbsp Parmesan cheese, shredded

Toast bread slices and distribute ricotta cheese evenly over top of each.
In a small skillet, heat oil and saute tomatoes, garlic, thyme, salt and pepper, to taste, until tomatoes soften, about 5 minutes.
Top bread slices with tomato mixture, sprinkle with Parmesan cheese and serve.

Summer Salad

This is one of my all time favorite salads:
Combine lettuce, tomatoes, cucumbers, apples, and dried cranberries/craisins in a bowl.
Toss with a homemade or store-bought vinaigrette. I usually use balsamic.

Baked Oatmeal

1/2 cup vegetable oil
2/3 cup sugar
2 eggs
3 cups oatmeal
2 tsp baking powder
1 tsp salt
1 cup milk

Beat oil, sugar, and eggs together in a bowl.
Add other ingredients and beat.
Top with cinnamon.
Pour into a 9x11 in pan.
Bake for 30 minutes in 350 degree oven.
Eat warm with milk.

As for the dessert recipes, I'll have to catch up on them later. They are all in Swedish, so I will need to translate them.

Happy cooking!