Today I have something different for you. I don't want my blog to be just about makeup, so I decided, that I would make a recipe, because I really like to cook and eat. Cleaning after it is a different story.
With summer around the corner, there is already seasonal vegetable available and we always have fresh swiss chard from the garden in the refrigerator. You can also use spinach instead, it wont make much of a difference.
Ingredients (for 2 persons):
- 1 salmon filet
- 50 - 100g swiss chard (depends on your taste, but keep in mind that once you put it in a pan it will shrink drastically)
- 1 - 2 tbsp sour/cooking cream
- 2 pieces of cream spread cheese
- soy sauce
- 3 small/ 2 bigger garlic cloves, minced
- 1/2 tsp onion powder
- 1tsp basil
- 1 pinch ground cumin
- 1 pinch curry
- salt
- pepper
For pasta, I used wholegrain rice fusilli, about 300g. My mother is obsessed with healthy organic food, so we rarely have anything with white flour in it. Everything is made either out of rice, spelt/dinkel wheat, corn (even that is very rare, because it's supposed to be too genetically modified) or other flour, preferably gluten free. I actually really like this, most people don't have quality food like this at home. We also don't buy a lot of processed food, which is, I guess, the main reason I learned to cook, because if I was hungry I always had to prepare my meal first, opposed to just taking it from the freezer or something like that.
For the sauce I first added garlic on coconut oil and quickly fried it for a few seconds, just until it started to smell a bit, not too much, then I added chopped swiss chard. You can easily replace it with spinach, the outcome will be the same. I'm not sure what the difference in taste between the two of them is, but I think that spinach has a bit of a stronger taste (don't take my word on it!). Next I added about 1 1/2 tsp of soy sauce, stirred it well, then covered the pan with the lid and cooked it on a middle heat for a few minutes, just so that the chard shrinked.
I cut salmon into pieces and added it to the pan. See how the chard almost disappeared? I fried and sirred it for about 5 minutes and then put in spices. I actually didn't add any salt, because the soy sauce is very salty on it's own, but you can add it if you want. You can also use fresh onion as the first step before the garlic, but I hate cutting it, so I just used a bit of onion powder.
I looove cheese and cream and I want to put them in everything! It kinda cancels out the rest of the food which is supposed to be healthy, but hey, who doesen't like to eat good? Adding cream spread cheese is optional, but it really makes richer and creamier flavour. If you don't have it in a triangles like this, you can replace it with a big tbsp of any creamcheese spread you have. If it has herbs in it, even better. Then I covered and cooked it a bit, so the cheese melted. I didn't have cooking cream so I used sour cream. It's good with both, but if you use cooking cream, then the sauce won't be so dense. You can even use both of them if you like. All you have to do next is stir really well and let it simmer on a low temperature a bit. Don't cook it for too long, otherwise sour cream will curdle.
That's it! It's really simple and anyone can do it. If you want, you can also add different vegetables, for instance, I like to add zuccini/courgette and leek if I have any.
If you decide to make this recipe, please let me know how it turned out :)
Love, Lucija
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