Homemade Remoulade

Ingredients:

1. 5 TBS mayonnaise
2. 5 TBS cremefraiche, skyr or Greek yogurt
3. 1 tsp Dijon mustard (optional)

4. 1 carrot diced
5. 1 apple diced
6. 1/4 cucumber diced

7. 1 stalk of spring onion diced

8. 1 handful of frozen peas (optional)

9. A handful of frozen corns (optional)
10. A handful of parsley (optional)
11. 1/2 onion diced (optional)
12. Salt &pepper to taste.

Directions:

1. Dice apple, carrot and cucumber in a food processor.

2. Add all the diced vegetables, frozen peas, frozen corns, spring onions, parsley into a bowl.

3. Add mayonnaise, cremefraiche, Dijon mustard, salt and pepper and mix well.

4. Garnish with some parsley and serve as a side dish.

Additional Information:

I made mayonnaise the other day and decided to use some of it to make remoulade. We like to eat it with Danish fish fillet.

Serving the King of our home 🥰 with his childhood Danish fish dish with parsley sauce for dinner yesterday :-)

 

Remoulade originated from the French, but have been adapted by the Americans, the Danes and all over the world. With the same sauce, a look at the recipes online showed how natural and healthy the Danish recipes are compared many recipes found in the rest of the world. 

The Danes are masters at taking cuisines from other cultures and bringing it a node up in taste and healthiness ❤️

References:

https://www.valdemarsro.dk/remoulade/

https://en.wikipedia.org/wiki/Remoulade
https://gastromand.dk/opskrift-hjemmelavet-remoulade/
https://mariavestergaard.dk/remoulade-hjemmelavet-remoulade/

Braised Beef with Oats & Flax Seeds

Ingredients:

1. 1/4 cup rolled oats ground

2. 1/4 cup flax seeds ground (Hørfrø)

3. 4 pieces of Osso Bucco beef shanks cut into chunks

4. 4 TBS dark soy sauce

5. 2 cups homemade tomato soup or 1/4 cup store-bought tomato sauce

6. 1/2 cup frozen green peas

7. 1/2 cup frozen sweet corns

8. A handful of mushrooms

9. 2 cloves garlic minced

10. Salt & pepper to taste

11. 2 TBS cooking oil

12. 1 cup boiling water

Directions:

1. Grind rolled oats and flax seeds separately in a blender or food processor into flour and set aside.

2. On a plate, add 1/4 cup of oats flour, 1/4 cup of flax seeds flour, 1 tsp salt and a sprinkle of pepper and mix well.

3. Lightly coat meat (without the bone marrow) with the flour mixture.

4. Heat pan with cooking oil on high heat, add meat and lightly fry until golden (may have to reduce the heat a little so that it would not be burnt).

5. Transfer the meat to a pot, add the bone marrow and add one cup of boiling water.

6. Cover with lid and simmer the beef shanks.

7. After one hour or so, you will notice a thick layer of fat that is floating on top. Skim it off and discard.

8. Add tomato soup/sauce, dark soy sauce, frozen peas and corns, mix well and simmer for another hour until meat is tender.

9. Serve with rice :-)

Additional Information:

Traditionally, corn starch is used to coat the meat for frying to tenderize the meat. I am using oats and flax seeds instead because it is healthier and much more nutritious, but also flavorful. I find that using a mixture of oats and flax seeds give the best effect, as these two ingredients complement each other. Flax seeds have a low smoke point, and thus it is not suited for frying directly. Mixing it with oat flour helps to blend it into the flour and at the same time, bringing out its flavor. 

The oat flour also helps to thicken the liquid for simmering into a nice sauce, but be careful not to overcoat the meat with too much ground oats, as it will make the sauce too thick.

On a plate, lightly coat beef shanks with ground oats and ground flax seeds

Heat pan with cooking oil on high heat, add coated meat and fry until golden (may have to reduce heat a little so that it would not be burnt).

Transfer to a pot

Add boiling water to keep the temperature hot

Add back the bone marrows

Cover with lid and simmer the beef for 2 hours...

after one hour...

skim off the layer of fat floating on top and discard it.

Add homemade tomato soup (or store-bought tomato sauce), dark soy sauce, mushrooms, frozen peas and corns, mix well and simmer until tender.

Serve with rice :-)

Japanese Salmon Pepper Rice

Recipe adapted from http://www.pepper.ph/food-hack-pepper-lunchs-beef-pepper-rice/

Serves 4

Ingredients: Salmon Pepper Rice

1. 250g salmon sliced thin and marinated with salt

2. 4 rice bowls cooked Japanese rice

3. 1 cup frozen corn

4. 1/2 cup frozen peas (optional)

5. 1 tsp freshly crushed pepper

6. 1 TBS cooking oil

7. 2 TBS butter

8. 2 stalks spring onions chopped

9. 2 TBS garlic soy sauce

10. 2 TBS honey sauce

Ingredients: Garlic Soy Sauce

1. 1/2 cup soy sauce

2. 4 large cloves garlic pressed

3. 2 tsp sugar

4. 1 tsp cornstarch

5. 1/2 cup water

Ingredients: Honey Sauce

1. 1 TBS olive oil

2. 1/2 onion

3. 1 clove garlic

4. 1/4 cup honey

5. 2 TBS soy sauce

6. 1/8 tsp salt

7. 1 tsp cornstarch

8. 1/4 cup water

Directions: Garlic Soy Sauce

1. Pour into sauce pan and cook until thickened.

2. Transfer to sauce bottle (no need to blend).

Directions: Honey Sauce

1. Pour into sauce pan and cook until thickened.

2. Blend and transfer to sauce bottle.

Directions: Beef Pepper Rice

1. Heat pan on high with 1 TBS cooking oil.

2. Once pan is heated, place cooked rice in the middle of the pan.

3. Place 2 TBS butter on top of the rice.

4. Place salmon around the rice.

5. Lower fire to low (no. 3 on my stove)

6. Add the 1 cup corn, 1/2 cup peas and spring onions on top of rice.

7. Sprinkle some pepper and stir and mix well with the rice.

8. Add 2 TBS garlic soy sauce.

9. Add 1 TBS honey sauce.

10. Stir and mix well into the rice.

11. Turn off fire and serve :-)

Additional Information:

After trying out the beef pepper rice, I have decided to make the salmon pepper rice today. My family prefer the beef pepper rice though.

I made the four servings in one go, instead of making it individually. I also stired in some blanched broccoli to make it more healthy and nutritious.

References:

http://www.pepper.ph/food-hack-pepper-lunchs-beef-pepper-rice/

Here are all the ingredients clockwise from top: Garlic soy sauce, honey soy sauce, pepper, peas, corn, spring onions and butter (except salmon and cooking oil are not shown)

Here is how to make the sauce:

 1. Pour sauce into sauce pan and cook until thickened.

2. Blend and transfer to sauce bottle.

250g salmon sliced thin and marinated with salt

  1. Heat pan on high with 1 TBS cooking oil.

 2. Once pan is heated, place cooked rice in the middle of the pan.

 3. Place 1 TBS butter on top of the rice.

 4. Place salmon around the rice.
5. Lower fire to low (no. 3 on my stove)

6. Add the 1 cup corn, 1/2 cup peas and spring onions on top of rice and sprinkle some pepper.
 7. Sprinkle some pepper and stir and mix well with the rice.
8. Add 2 TBS garlic soy sauce.
9. Add 1 TBS honey sauce.
 10. Stir and mix well into the rice.
11. Turn off fire and serve :-)

Japanese Beef Pepper Rice

Recipe adapted from http://www.pepper.ph/food-hack-pepper-lunchs-beef-pepper-rice/

Serves 4

Ingredients: Beef Pepper Rice

1. 300g beef sliced thin and marinated with salt

2. 4 rice bowls cooked Japanese rice

3. 1 cup frozen corn

4. 1/2 cup frozen peas (optional)

5. 1 tsp freshly crushed pepper

6. 1 TBS cooking oil

7. 2 TBS butter

8. 2 stalks spring onions chopped

9. 2 TBS garlic soy sauce

10. 2 TBS honey sauce

Ingredients: Garlic Soy Sauce

1. 1/2 cup soy sauce

2. 4 large cloves garlic pressed

3. 2 tsp sugar

4. 1 tsp cornstarch

5. 1/2 cup water

Ingredients: Honey Sauce

1. 1 TBS olive oil

2. 1/2 onion

3. 1 clove garlic

4. 1/4 cup honey

5. 2 TBS soy sauce

6. 1/8 tsp salt

7. 1 tsp cornstarch

8. 1/4 cup water

Directions: Garlic Soy Sauce

1. Pour into sauce pan and cook until thickened.

2. Transfer to sauce bottle (no need to blend).

Directions: Honey Sauce

1. Pour into sauce pan and cook until thickened.

2. Blend and transfer to sauce bottle.

Directions: Beef Pepper Rice

1. Heat pan on high with 1 TBS cooking oil.

2. Once pan is heated, place cooked rice in the middle of the pan.

3. Place 2 TBS butter on top of the rice.

4. Place beef around the rice.

5. Lower fire to low (no. 3 on my stove)

6. Add the 1 cup corn, 1/2 cup peas and spring onions on top of rice.

7. Sprinkle some pepper and stir and mix well with the rice.

8. Add 2 TBS garlic soy sauce.

9. Add 1 TBS honey sauce.

10. Stir and mix well into the rice.

11. Turn off fire and serve :-)

Additional Information:

Daddy FECS and Little FECS requested for this today, so I made this today. I found this copycat recipe on the internet, and adapted it to suit our family.

I didn't make each person's portion separately. I made it in one pan for four people serving. It tasted very much like Japanese pepper rice, as what Daddy FECS and Little FECS commented. I think it is due to the butter and pepper. I agree with the blog where I adapted the recipe from, that special sauce isn't quite needed to re-create this dish from home. You can make the special sauce yourself as the recipe above.

I made the four servings in one go, instead of making it individually. I also stired in some blanched broccoli to make it more nutritious.

References:

http://www.pepper.ph/food-hack-pepper-lunchs-beef-pepper-rice/

Here are all the ingredients clockwise from top: Garlic soy sauce, honey soy sauce, pepper, peas, corn, spring onions and butter (except beef and cooking oil are not shown)

Here is how to make the sauce:

 1. Pour sauce into sauce pan and cook until thickened.

2. Blend and transfer to sauce bottle.

300g beef sliced thin and marinated with salt

  1. Heat pan on high with 1 TBS cooking oil.

 2. Once pan is heated, place cooked rice in the middle of the pan.

 3. Place 1 TBS butter on top of the rice.

 4. Place beef around the rice.
5. Lower fire to low (no. 3 on my stove)

6. Add the 1 cup corn, 1/2 cup peas and spring onions on top of rice and sprinkle some pepper.

 7. Sprinkle some pepper and stir and mix well with the rice.

8. Add 2 TBS garlic soy sauce.

9. Add 1 TBS honey sauce.
 10. Stir and mix well into the rice.
11. Turn off fire and serve :-)

Roasted Crunchy Green Peas

Recipe from http://www.superhealthykids.com/crunchy-roasted-green-peas/

Makes 1 tray

Ingredients:
1. 1 packet of frozen green peas 400-500g
2. 2 tsp olive oil
3. 1 tsp salt (optional)

Directions:
1. Preheat your oven to 375 degree F (190 degrees C).
2. Thaw the frozen green peas under running water to melt any ice crystals, drain and pat dry.
3. In a mixing bowl, add green peas, olive oil and salt and mix well.
4. Spread them in one even layer without overlapping on a baking tray lined with baking paper.
5. Bake for 30 mins.
6. Cool, serve or store in air-tight container.

Additional Information:
This is another healthy and delicious snack I am making for J :-) I was so excited over the recipe I have found and so excited to try it. The green peas are so sweet, more so as they shrink after roasting, that you can roast them on their own without adding salt actually.

References:
http://www.superhealthykids.com/crunchy-roasted-green-peas/

1 packet of frozen green peas 400-500g

Thaw the frozen green peas under running water to melt any ice crystals, drain and pat dry.

Drain and pat dry.

In a mixing bowl, add green peas, 2 tsp olive oil

1 tsp salt

1 pinch of garlic powder (optional)

Spread them in one even layer without overlapping on a baking tray lined with baking paper.

Bake for 30 mins.

Cool, serve or store in air-tight container.

Baby Food of the Day: Finger Food (9M3D)

18 February 17 (9m3d): Finger food to train pincer grasp + mirror to see herself during meal