Life without roti – living lowcarb

 

 

 

 

 

 

 

 

 

Those who haven’t tried a diet once in their life, please stand up! No one? I thought so.

Name a “diet” and I have done it. Not easy combining fat-free living with desi food. I am self confessed foodie. I love making and eating food. My preferences fluctuate from desi to italian to norwegian. Above all this however is the fact that I am a true carb-junkie! I love my pasta, naan, norwegian bread and last but not least potatoes. In any form, like a true Norwegian 🙂

Well like the heading here suggests, I am a carb-junkie no more! For me personally, it is nothing short of a revolution. To cut a long story short; I have totally cut out fast carbs from my diet. Imagine a desi dinner without roti, naan or chawal (rice). Unimaginable isn’t it. Well naturally, I don’t eat lots of desi food anymore. Doesn’t fit with a low-carb diet.

I hate the word diet. This is no “diet”. I have just changed my way of eating. I still am a foodie, and love delicious food. However the challenge now is to make tasty food without the white carbs. Not possible one would think. Oh but it is. Possible that is. I still make the same food as I did earlier. Instead of boiled, fried potatoes, pasta or rice we eat lentils and beans. Yes, that’s right. The daal we have hated since childhood. Never have I eaten so much daal in my entire life. And guess what: I love it!! Masoor daal puree, moong daal/channa tangy salad. etc etc.

So a normal day would look like this:

breakfast:knekkebrød (wasa fiber plus) with a whole tin of “makrell i tomat”. ( A true omega3 bomb with 3-4 grams of it)

Lunch: A horrendously large salad with chicken/tuna and tinned beans. All the greens and veggies you love.  OR fried eggs with backed beans. YUMMY!

Fruit and nuts

Dinner: Fish/chicken/meat with loads of veggies and some sort of a daal.

Evning: omelete or 0.1 Yoplait yogurt with fruits or berries.

 

 

 

 

 

 

 

 

 

I can’t tell you how healthy i feel. I eat bundles of omega3, nuts, fruits, veggies and lean meat. And ofcourse lots of olive oil.

This is no “fat-free” diet. I eat as much as i want. But let me tell you not only do you get wonderful skin, and healthy tummy you also loose weight. The “diet” prevents sugarlevel raise and fall, hence preventing developing diabetes and helping those with diabetes. It keeps your colon super healty. AND you feel great.

When we come home after grocery shopping our kitchen table is fludding over with veggies, fruits and all things healty. That makes me sooo happy! I am in this wholeheartedly. Lets hope it lasts forever.

I will be putting up my low-carb dinners!!!

 

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Tunafish pasta with capers

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My husband is not open to any fish other than salmon. He ate this dish without knowing what was in it. When he said he loved it, I told him that it was tunafish 🙂

This is yet another healthy dish with omega 3 fatty acids and vitamin D. And who does not love a wholesome, healthy and delicious dinner?

You need:

500 gr. Tunafish (fresh, but I used canned tuna in olive oil)

I small bottle of capers (kapers, as you see them in the picture, are they “capers” in english) 😉 tunfisk-pasta.jpg

8 small sardines (I found these italian sardines, they are lovely)

1 lemon (zest and juice)

Basil (handful)  tunfisk-pasta1.jpg

two tomatoes

Fresh red chilli (deseeded, cut in juliennes )

2-3 garliccloves

Salt and pepper (freshlygrounded)

Extra virgin olive oil

This is a simple and inexpensive dish, and I LOVED it.

Take the tuna out of the boxes and make flakes of it in a bowl. Crush the basil to a paste with salt and pepper, mix it well with the zest of one lemon and the juice. Now add 2-3 tbs of EVOO. Use this mixture to marinate the tuna.

In a pan add some EVOO and the sardines, fry them till they melt away. Now add the finely chopper garlic, chillies and the capers. Fry on low heat for 2 minutes, add tomatoes and tunafish. Cook for 5 minutes and put aside. Cook some pasta, then take the tunafish and mix it well with the pasta. Add some chopped coriander.

As you can see, this was easy breasy! The taste is sharp and tangy, the tunafish comes out smooth and lovely!

Bon apetite

Baked Salmon with sweet onion and fennel!

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Haven’t been posting that much on my site lately. 😦 Have not been feeling well, so motivating myself to writing was hard!

I have been making dinners though, but not feeling for taking pictures of them. Regretting that now, but I made this baked salmon a couple of weeks ago. My sister made a comment upon eating this dish…..she said ours  must be the most frequently fish-eating desi family in Norway. That was a huge compliment! I like to believe that I give my children healthy proper food to eat, and what is healthier then red fish?

I found this recipe in Jamie Oliver cookbook, and I must say that the combination of ingredients was unusual but absolutely lovely!

I thought fresh Fennel would be hard to find, but I found it in my regular grocery store Rema 1000.

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I used:

1 kg Salmon fillet without skin and bones

2 fresh Fennel

1 onion

2-3 cloves garlic

1 kg of potatoes

1 tsp fennel seed (saunf)

Two handful of good quality Parmesan Reggiano

300ml single cream

bread crust

Cut potatoes in slices and boil them for a couple of minutes in salted water, and put them aside. Now slice the onions and fennel. Take good quality EVOO in a skillet and add garlic, onion and fennel and cook on low heat with lid on for 10 minutes till it’s soft and jam-like. Transfer the “jam” to a baking dish, lay the salmon on top (remember to thoroughly salt and pepper the fish) and cover with pre-cooked potatoes. Now in a bowl mix the cream, Parmesan and salt and pepper and pour it over the dish covering it nicely. The bread crust comes on the top and in the oven it goes. Bake in oven on 200 degrees Celsius for 30-40 minutes. (check out that the fish is cooked through). 5 minutes before taking out the bake use a little more Parmesan to grate the dish!

And voila, you have the most gorgeous baked salmon u ever tasted. The fennel does the magic!

Sicilian meatballs with pasta blanco

Scicilian meatballs and pasta blanco!

After days of depression due to the venomous out-pore in the media regarding desis and immigrants here in Norway, I have had enough! What better way to get out off depression then to eat 🙂 That one always works and makes me happy. I enjoy both cooking and eating….

Well I made these meatballs and pasta, and it was absolutely wonderful!

The meatballs are the size off a tennis-ball each. Cooked in the oven and with tomato-sauce.

You need a kilo of ground beef, two tins off excellent quality canned tomatoes. (high end grocery-shops always carry a variety of canned tomatoes. I would suggest Smartclub for those who really want to find the best canned tomatoes). The meatballs are simple to make. Have the ground meat in a bowl and add herbs and spices (e.g. salt, black pepper, a little chili, loads of Parmesan, basil and breadcrumbs). Make tennis-size meatballs. Put two cannes of tomatoes in the baking tin, add salt and pepper to it, place the meatballs on top and cook for 30-40 minutes.

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Serve with the wonderfully simple pasta blanco (pasta with EVOO, garlic, Parmesan and freshly grounded salt and pepper)!

I made these for the first time and this is now a permanent addition to the dinners I make frequently…..

Did I mention I love Italian food? :-))

Bon appetite!

Beef Tenderloin with lemon and rosmary potatoes!

Shazia’s Beef Tenderloin with lemon and rosmary potatoes and mushroom gravey!

First of all, A very HAPPY NEW YEAR TO YOU ALL!

Each year on new-years eve we have been to my mom’s house and had a wonderful last meal of the year. This year my mom is not in the country so we changed the tradition! Instead of a new-years-eve dinner I made a dinner for the first day of the new year 🙂 This was what was for dinner today:

A wonderfully tender oven-backed beef Tenderloin with lemon and Rosemary potatoes.

I got a gorgeous piece of beef tenderloin (cost me a fortune). Covered it with freshly ground salt. Took 2 tbs of whole black-pepper, roasted it in the pan for a few seconds and grounded it on to the tenderloin. Some fresh or dried Rosemary to top it all. Put some EVOO in a pan on high heat and roast the beef on all sides so that it gets the golden color and the juices are sealed inside it. You then put the whole tenderloin in the oven on 160 degrees Celsius with a meat thermometer in it. When the thermometer shows 60 degrees, you have perfectly cooked medium tenderloin. Tenderloin should never be made well-done as that “kills” the wonderfully tender meat.

 A medium done beef tenderloin

Peal and cut the potatoes. Take a big skillet and boil plenty of water with salt added. When boiling put in the potatoes together with whole garlic cloves and whole lemon. Let it boil for 10-12 minutes. Discard the water. Put the potatoes in the same pan you roasted your tenderloin. Add EVOO and rosmary and mix well. Cook in the oven for about 45 minutes. HEAVEN!!!

With the tenderloin and the potatoes I have made mushroom gravy and pepper-sour-cream. Use the beef broth after cooking out the pan you initially roasted you beef in. Put this in your gravy…. together with mushrooms.

This was an amazing start of an hopefully amazing years! Cheers!!

Pasta Bolognese

pasta bolognese

I love Italian food. Pasta a lot more then the pizza. A while back I used to use the ready to cook pasta-sauces. They worked fine for me. There is a lot of variety and also mostly good quality products. But since I came across this recipe I have never bought or used bottled/canned pasta-sauce.

I must admit that homemade bolognese sauce (or any other pastasauce) is a different ballgame all together! My bolognese sauce is as a matter of fact not that difficult or time-consuming to make. Here is the recipe:

  • 500-600 gr. of ground meat (kjøttdeig)
  • 1 red onion
  • 1-2 celery sticks (selleri)
  • 1-2 carrots (gulrøtter)
  • 2-3 cloves of garlic (hvitløksfedd)
  • 2-3 tbs of red pesto (optional, but I love it)
  • 2-3 dl chicken-broth (kyllingbuljong par kuber)
  • 2 cans of diced tomatoes
  • freshly grinded salt/pepper
  • 1 tbs of sugar
  • a side chunk of Parmesan Reggiano (the part you cant grate…. put it in and let it simmer)

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Brown your grounded meat in some EVOO. Finely chop all the veggies including the garlic. Add garlic to the meat first, fry a little. Now add all the veggies, diced tomatoes, all the spices, sugar, chicken-broth (also some green herbs if you like e.g. basil, oregano). Your job is done, now just let it cook on a low flame for an hour (the longer the better).

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Your bolognese sauce is ready. This sauce can be used in lasagna, on pizza etc. I usually serve it with tagliatelle or spaghetti, but this was what I had at home today.

This was for dinner yesterday!!

Herbmarinated baked Salmon

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There are two national treasures in Norway, both laying in the sea. Oil and Salmon! Salmon is one of the largest export items of Norway, and no wonder actually. The fish is wonderfully healthy, rich on Omega3 fatty acids and good for your diet!

One would think that since we have fish on our doorstep, the prices on fish would be low. The truth is that good quality, fresh fish is expensive. Some years back Salmon was considered an expansive fish. Nowadays you can buy salmon fillet for around 80,- kr kilo on sale. Which I am very happy for, as my children LOVE fish. (Yes, I know….lots of kids don’t…. so I am lucky).

You need:

  1. 1 kg of good quality fresh Salmon fillet (buy it in a fish-shop or Ultra, Mega or ICa
  2. For marination: 1 dl. of lemon juice, 1 dl. of EVOO, green herbs (e.g. estragon, parsley, dill or whatever you have got) freshly grinded salt and black pepper, and couple of cm of fresh ginger grated.

Marinate your fish for about 20 minutes. The lemon will start “cooking” the fish if you rest it for longer. Mix all the above ingredients and marinate in room temperature. When marinated bake in the oven on 200 degrees for 20 minutes or until the fish is firm to touch.

With the fish I have made a mushroom and onion ragu. Boiled potatoes and Hollandais sauce and some veggies (any kind, these were the one I had in hand).

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