Fast chicken & butter bean stew

Ingredients

• 300 grams of chicken fillet
• 2 cloves of garlic
• 250 grams of lima beans
• 1 tablespoon of olive oil
• 1 bit of pepper
• 1 piece of leek
• 200 grams of spinach
• 10 sprigs of thyme
• 1 glass of white wine
• 1 bit of salt

Portions

2 persons

Cooking time

15 minutes

Instructions

1. Finely chop the clove of garlic.
2. Cut the chicken fillet into coarse pieces.
3. Put a tablespoon of olive oil in a wok.
4. Put the chicken with the garlic in the wok and season it with some pepper and salt.
5. Wok the chicken until it turns nicely brown.
6. Meanwhile, clean the leek.
7. Cut the leek into elongated strips of about 10 cm. You can also simply cut it into rings, but I like the variation in structure.
8. Add the leek to the chicken and wok this briefly.
9. Rinse and add the lima beans.
10. Extinguish the whole with the white wine.
11. Add the spinach and gently stir in the dish so that the spinach shrinks.
12. Let it all simmer.
13. Remove the leaves of thyme from the sprigs and add the leaves to the dish.
14. Ready is the fast chicken & butter bean stew. Enjoy your meal!

About the quick chicken & butter bean stew recipe

This fast chicken & butter bean stew is really brilliant, even if I say so myself. It is because of the simple combination of those few ingredients in this dish. If you prefer not to boil with alcohol, you can also replace the wine with chicken broth with a small dash of white wine vinegar. Also very tasty!

If you choose the white wine, it is good to keep in mind that not all alcohol evaporates. After more than 2 hours of stewing of dishes to which alcohol has been added, more than 90% of the alcohol has disappeared. With shorter heating, more alcohol remains: about 40% after 15 minutes of heating. So there is a little bit of alcohol left.

How can this dish be healthy ?! That is pretty simple. The Health Council advises not to drink alcohol or at least not more than one glass per day. Only 1 glass of white wine goes into this dish. That is half a glass per person. In addition, a portion of the alcohol evaporates. So it's really just a little bit of alcohol and that's why this dish still fits perfectly in a healthy diet.

Courgetti Meatballs Recipe

Ingredients

• 1 teaspoon of balsamic vinegar
• 400 grams of zucchini
• 1 clove of garlic
• 1 tablespoon of olive oil
• 20 grams of Parmesan cheese
• 1 bit of pepper
• 1 bit of rosemary
• 300 grams of beef meatballs
• 2 pieces of shallots
• 1 bit of thyme
• 390 grams of tomato cubes
• 1 tsp tomato paste
• 1 bit of salt

Portions

2 persons

Cooking time

15 minutes

Instructions

1. Put a tablespoon of olive oil in a pan and place it on the fire.
2. Add the beefballs and fry them on all sides for 5 minutes.
3. Meanwhile, finely chop the garlic.
4. Clean the onion and cut into cubes.
5. Add the garlic and onion after 5 minutes.
6. Fry the whole for a few minutes, until the onion is translucent.
7. Then add the tomato cubes.
8. Add the tomato puree.
9. Add the balsamic vinegar, rosemary, thyme, pepper and the salt.
10. Bring this gently to the boil and let it simmer for a few minutes.
11. Meanwhile, grate the cheese.
12. I think it's best to prepare the zucchini shortly in a wok. The goal is really just warming up. Wok it so short.
13. Divide the courgetti over the plates.
14. Add the meatballs in tomato sauce.
15. Garnish the whole with some Parmesan cheese.
16. Ready is the courgetti meatballs. Enjoy your meal!

About the courgetti meatball recipe

It is said that spaghetti with meatballs (which I have transformed into courgetti meatballs) was an innovation of Italian immigrants from the early 20th century in New York City. The recipe would be published for the first time at the beginning of the last century. The recipe only contains far too few vegetables, hence my adjustment.

Italian writers often mock the dish as pseudo-Italian or non-Italian. I think that some people will turn red if they also see my variant where I replace the pasta with courgetti. Anyway, it's our health and now the dish contains a lot of vegetables. I hope they forgive me.

I use the ready-to-eat courgetti and meatballs. Simply because it saves time. Secretly I think the courgetti that you can make yourself with a spirelli better. Then you get really nice long strings. I choose the ready-made meatballs because they are really tasty and firm. Ideal!

Low-Carbohydrate Sushi 

Low-Carbohydrate Sushi

Ingredients

• 1 piece of avocados
• 400 grams of cauliflower rice
• 200 grams of hüttenkäse
• 1 piece of cucumber
• 2 teaspoons of horseradish
• 5 pieces of nori leaves
• 1 bit of soy sauce
• 1 tablespoon of fish sauce
• 250 grams of warm smoked salmon fillet
• 1 bit of wasabi

For Portions: 2

Instructions

1. We first make the sticky rice. Either, sticky rice.
2. Mix the cauliflower rice with the cottage cheese, horseradish and fish sauce. Stir well until the cauliflower rice has really become a sticky rice.
3. Cut the avocado in half and remove the kernel.
4. Cut the flesh in the peel into a grid and spoon the pulp from the peel. Set this aside.
5. Cut the cucumber in half and then cut the cucumber into thin long strips.
6. Pull the salmon apart so that you get loose pieces of salmon and put this aside as well.
7. Place a sheet of nori with the rough can up on a bamboo mat.
8. Spread a layer of cauliflower rice evenly on the nori- mal and leave 7 cm at the top.
9. Place the salmon, avocado and cucumber in the middle of the cauliflower rice.
10. Roll the noril carefully with the bamboo mat away from the body and press the filling in the middle.
11. Moisten the free part of the nori- mal with water and firmly tighten the roll.
12. Remove the roll of the bamboo mat and cut it with a lightly moistened sharp knife into 5-6 pieces.
13. Repeat this until you have cut a total of 5 rolls into pieces.
14. Serve the low-carbohydrate sushi a little wasabi and soy sauce.
15. Ready is the low-carbohydrate sushi! Enjoy your meal!

About the low-carbohydrate sushi recipe

Yes! Finally I had the good inspiration for a brilliant low-carbohydrate sushi. In other words, futomaki. Futomaki is a somewhat thicker roll of about four centimeters that, apart from rice, often has three different fillings.

The challenge was: how to make sushi rice based on cauliflower rice. Cauliflower rice does not stick so well itself. I got the idea because I wanted to make another dish with salmon. Salmon tastes great with, for example, some cottage cheese, a little dill and some horseradish. So I was playing around a bit. Some avocado and some cucumber there ... Maybe another sushi bowl. Suddenly the penny fell. If I mix hüttenkäse with cauliflower rice, then I have sticky rice, or sushi rice. Sushi rice is sweetened with sugar and hüttenkäse also has something sweet. To make the taste more Asian, I dropped the dill and chose the horseradish and the fish sauce. Perfect basis for the low-carbohydrate sushi!

Low-carbohydrate sushi 2From now you can of course vary endlessly. I chose the warm smoked salmon nuts. They are nice and high on taste and a bit greasy. Some avocado for the creamy effect and some cucumber for the fresh final touch.

"Honey, what do you want for dinner tonight?" The answer: "Do whatever!" Fortunately, I'm always come up with something so I pull armed with my shopping bag towards the supermarket. Upon entry are the ready-to-eat products pontifical into my field of vision. Sometimes it's just nice to do something easy. Unfortunately, just as something easy for lactose intolerant not there, because almost all of these products contain lactose. Exceptions of course. And a half years ago, for example, I could buy a ready-made microwave dish nasi. Since the recipe has been updated (now even better 'is written on the packaging) I may not now. The addition of lactose makes the difference. Whether even better is I can not try, but it's for fabricating the manufacturer now cheaper, is to me like a sore thumb. Who needs less 'expensive' ingredients and adds to lactose to still get the right amounts. Fortunately, there are alternatives and I'm now completely own the rice.

Some supermarkets think with me and clearly on the packaging indicated the ingredients, sometimes even with an icon. At the beginning of my lactose intolerant there was still quite a hassle to find products that I could eat, but now I fly almost through the supermarket. But herein lies a small risk. Because I'm so used to buy certain products, I do not look at the packaging. It happens that I, as the tiles already on the fire, still just read what is in it, and then to come to the discovery that the product so beloved by me is not suitable for me. 

It also happens that when no lactose ingredients listed, but it is still hidden in an added 'e-nummertje. Sometimes it is really hard to believe what all is in such an E-number. All to the products just nice to show off, and as long as possible to make sustainable. The manufacturer forgets only that nowadays many people are intolerant or allergic to certain additives. It is time to show this in the manufacturers! Here I also am doing, among other things on my website Lactosevrijgenieten.nl but what I try; it is always spoke to two things: number one is money and number two is the fact that the manufacturers are of the opinion that it is not all that bad.

Luckily I have a very nice supermarket around the corner: Franchise Lodder Albert Heijn in Spijkenisse. If I need anything, skying trouble for example by trying to order a product. The owner has a wide range of lactose-free products only in my region. People from Utrecht Zealand or even coming this way to store these messages! Of course I am very happy with this (it does it all for me even easier), but might actually this country should be so I would say: come in large supermarkets, raise your necks out and make our lactose intolerant happy! A better win-win situation is not possible in my opinion.

Going on a trip to see a foreign country? No, foodies go on a journey to experience a different country. And since there is nothing better than chocolate - okay except peanut butter. And cheese. And avocado. And fresh pasta. And champagne. And gin and tonic. What was I talking about again? For travelers who love chocolate is a world of destinations but to turn one thing: chocolate. A top 5!

1.  Perugia (Italy)

If a site houses a veritable "House of Chocolate ', then you know you is good as chocolate lover. The Perugina Casa del Cioccolato is literally a house where in Perugia is very famous Baci chocolate made. The New York Times called it a 'must-visit' for chocolate fans. You can also attend workshops and self fabricate such famous Baci chocolate.

2. Mino Street, Oaxaca (Mexico)

On this street do not you read in guidebooks, but you could in Oaxaca in Mexico are at the course well worth a visit. In this little street are several small chocolate artists, one of which the cocoa beans grinds, makes a different chocolate sauce and served a third chocolate. Take a break in the garden of Le Solidad Chocolate Factory and enjoy - what else - a warm "Oaxacan 'chocolate.

3. Biarritz (France)

Two years ago I was here myself cheerfully took a few good waves with my surfboard, but did you know that in the French town of Biarritz also a chocolate museum is? The Planete Musee du Chocolat also explain how chocolate ever got into Europe. And you can have a shitload of chocolate tasting and purchase. Of course.

4. Grenada (Caribbean)

Want to know all that is involved in the production of a chocolate bar? On Grenada, an island in the Caribbean, you can see the entire path traveled by a cocoa bean on its way to becoming a chocolate bar. Visit The Chocolate Company and smell the air is pregnant with a heavy smell of cocoa.

5. Luxembourg

Even a Chocolate House, this time in Luxembourg situated. This house is not a museum, but you can be very, taste lots of chocolate. Especially chocolate, as there are 50 chocolate spoons are on the menu. These spoons stir in hot milk, so that naturally arises chocolate. Flavours range from Hot Chilli Orange to Apple Strudel. In short; all trying.