I am such a fan of big bowles of stew right now, I can’t even tell you. You prepare them on one day and eat for half a week, combined with other dishes (hold on for my Kimchi). Worst thing that can happen: you run out of cooked rice.
skin and dice 500gr of sweetpotato, 1 onion and 2 cloves of garlic
dice 2 red bell pepper and 1 red chilli
skin and grate one thumb worth of ginger
sauté onion, garlic, ginger and chili in a big pot until glazed
add balsamico and sauté until the vinegar has vaporized
add red curry paste and sauté 1 more minute
add coconut milk (200ml), vegetable broth (250ml) and bring to a low boil
add sweetpotato and simmer for 10 minutes
add bell pepper, pineapple (fresh or canned pieces) and frozen peas, simmer for 10 more minutes
season with maple sirup, lime juice and soy sauce
serve with rice
This hot and sweet meal is delightful. You really need to try it to believe how well coconut, pineapple and chilly go together.
If you have made the famous CaWaSa recently, you will probably have 1/2 white cabbage sitting in the fridge. Do not despair! Here comes a recipe to aid you with that.
prepare 1/2 white cabbage by cutting off thin slices
dice 2 carrots
dice 1 red bell pepper, 1 onion, 2 cloves of garlic and 1 red chilli
sauté bell pepper, onion, garlic and chili in a big pot until glazed
add mustard (1 tablespoon), cumin (1 tablespoon) and sauté for 1 more minute
add sieved tomatoes (400gr), vegetable broth (250ml), cabbage and carrots
simmer for 20 minutes
add peanut butter (4 tablespoons) and paprika powder (1/2 teaspoon)
add kidney beans (1 can) and sweet corn (1 can)
season with mango juice
stir well and serve with black rice
This is an extremely nutritous and satiating stew without compromising in exotic deliciousness. I prefer this meal extra hot to get my insides warmed up. Fun fact: peanuts are legumes, not nuts, and laden with protein and many vitamines and minerals.
It’s that time of the year when everyone gets the flu. Luckily there are tons of cabbages right now at the market. We Germans make our famous Sauerkraut from those. They are high in vitamin C which boosts your immune system, so you want to eat lots of them!
prepare 1/2 white cabbage by cutting off thin slices and placing them in a big bowl
add 1 onion, cut into thin slices
add 1 apple, cut into thin slices
add salt (1 teaspoon)
add apple vinegar (1 tablespoon)
knead thoroughly until everything is soaked well
leave alone for at least 30 minutes
add minced parsley (1 tablespoon)
add hacked walnuts (1 handful)
add maple sirup (1 tablespoon)
add walnut oil (1 teaspoons)
add ground cumin (1 pinch)
stir well and serve
The combination of flavors is special, but in a good way. Partnered with something hot like SIAB or a stew, it makes the perfect seasonal meal.
Pumpkins everywhere! This is a spicy and colorful soup begging to be brought into existence.
prepare 1 Hokkaido to get 2x2cm pieces – you do not have to peel it, just scrape off the hard bumps
prepare 1 pound of carrots to match pumpkin pieces in size
chop 1 red onion, garlic (2 cloves), ginger (1 tablespoon) and chili to taste
braise onion, garlic, ginger and chili in a big pot with little (1 teaspoon) oil
deglaze with Balsamico vinegar
add pumpkin and carrots
add vegetable broth (1 litre)
boil for 25 minutes
blend with immersion blender until smooth
season with soy sauce, coconut milk (400ml) and lemon juice
While this soup will make your whole family flock to your place, it is also a great base to refine your seasoning skills. You can experiment with different spices like pepper, cumin, cinnamon, turmeric or peanut paste to make it taste even more sophisticated.
If you’re cooking for several people, like I do on a daily basis, you will want to know dishes that are at least “accepted” by everyone, suitable to prepare in large quantities and storable for several days in the fridge. I think of these as staples and here is my favorite.
cook wholemeal rice (see package for instructions)
heat big pot with a minimum of rape oil
chop up every vegatable you want to get rid of (bell pepper, zucchini, carrots, etc.)
throw vegetables in pot and stir-fry
add some chilli and garlic
deglaze with vinegar
add can of chopped tomatoes in own juice
bring to a boil
add can of cooked kidney beans and/or frozen peas
season with oatcream, kurkuma and paprika-powder
add rice from 1.
add herbs to taste (basil, parsley, etc.) and/or nutritional yeast
You should end up with a big pot of tomato-based vegatable rice, not too dull and not too spicy. This works just as well with pasta and potatoes even. Now is when the magic starts.
My wife is more on the sweet side when it comes to taste. She will drench my ORFA in tomato ketchup.
I like my food hot so I will sprinkle sriracha on top of my ORFA.
My five year old son adapts my brilliant and healthy ORFA to his liking by demanding a ham & cheese sandwich 🙁
Too bad there is neither ham nor cheese in our fridge. He then grumpily eats the rice only, avoiding the vegetable-bits.
My mother-in-law is Japanese. This made my taste buds adopt a weird mix of German Hausmannskost and asian quisine. My undisputed favorite is this sesame-flavoured salad, often served as side-dish with sushi.
blanch 500 grams of spinach (frozen works well too) and rinse with cold water
roast sesame (2 tablespoons) without oil
put tahini (2 tablespoons) in bowl
add soysauce (4 tablespoons)
add sugar (4 tablespoons)
add vinegar (2 teaspoons) – Mirin if at hand
blend dressing and add squashed spinach from 1. and roasted sesame from 2.
add crumbled Nori (1 sheet)
While not essential, the seaweed with its crunch and mild fishy flavor is what elevates this dish from solid to pure delight. Damn, I’m hungry now!