Blog Life

So I’ve decided to learn how to cook!! I wasn’t bad at it before.. (at least most of the time..) I can make a mean apple pie but otherwise I don’t know what I doing! So I’ve decided to cook more! With this in mind, I thought I’d warn you, with Diana busy with school work (keep up the good work!! I love and miss you here in Stockholm!), and me in the kitchen this might turn in to something of a food blog!

After watching the move Julie & Julie and spending waaay to much time on youtube watching Gordon Ramsey’s Kitchen Nightmares, I think it’s time to start experimenting! I already make my own granola, and I tried ketchup (It turned out GREAT! I mean really, you should try it!! it’s really easy and tastes sooo good!)

First of (.. not now, I’m on my way to the gym, and have to go grocery shopping first! But when I have time..):

Grilled Shisito And Padron Peppers With Chili Mint Salt

1 lb padron and/or shisito peppers
2 tablespoons sesame oil
Skewers

Chili Mint Salt (combine everything)
1 teaspoon sea salt
1 teaspoon chili powder
1 teaspoon mint, finely chopped
1/2 teaspoon sugar

Heat grill to high. Skewer the peppers (this makes them super easy to flip on the grill) and drizzle with sesame oil. Grill for about 2-3 minutes per side, or until grill marks form. Take off the grill, and while they’re still warm sprinkle with chili salt mixture. Pluck off the skewers and devour, preferably with a nice pale ale.

 

Green Goddess Grilled Cheese Sandwich

based on all those gorgeous green goddesses out there…

makes 1 sandwich

Ingredients

2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)

Directions

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Green Goddess Herb Pesto

Ingredients

1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
salt and pepper to taste

Directions

Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).

Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.

Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).

(This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)

from here