Tag: Dinner

Delicious turkey, bell pepper and leek pie with cottage cheese

Delicious turkey, bell pepper and leek pie with cottage cheese

We haven’t had pie in forever at home. It is really a shame since a savoury pie is 1) easy to make, 2) it is a great way to empty your fridge and 3) it tastes good. This pie is filled with veggies and goodies […]

One Pot Pasta with Salmon, Mushrooms and Broccoli

One Pot Pasta with Salmon, Mushrooms and Broccoli

Joining the One Pot Pasta craze For some time now I have been wanting to try out a new easy pasta-dish. Lately, a lot of One Pot ideas have popped up, and I have been slightly lost on which one to try. Until now! Mid-way […]

Spoiled pumpkin and chicken salad

Spoiled pumpkin and chicken salad

Once in a while you get on a roll, and I am currently on one. For some reason I am trying new things in the kitchen, and I feel like sharing everything with you guys! Also, it is pumpkin season, and so I dove into a delicious every-day dinner salad that will spoil your tastebuds. Do not let the word ‘salad’ trick you though – this recipe does take some preparation time, but it is all worth the wait.

Salad is a solid meal, even for a man!

Above point has to be highlighted. I often speak with people (mostly men), who wrinkle their nose when I propose salad as a dinner meal. My big question to them: What is so different about a salad than a piece of chicken breast served with a green salad on the side? The fries or bread you would eat with it? Trust me… salad is a good solid meal.

The Goodies:

This recipe serves 2 adults

  • 1/2 hokkaido pumpkin
  • 1/2 cabbage head
  • 325 g chicken
  • 1 small avocado
  • 2 handfuls of spinach
  • 1 tomato
  • 2 dl edamame beans
  • 1 dl feta cheese (3%)
  • 1 tsp tahini paste
  • Salt, pepper, thyme, chiliflakes
  • 1 dl bulgur wheat
  • Sesame seeds for topping
  • Olive oil

The How:

  1. Turn on your oven to 200° Celsius
  2. Prepare your hokkaido by emptying it for seeds and cut it into bite-sized pieces
  3. Put the hokkaido into a small bag and combine with olive oil
  4. Place the pumpkin on a baking sheet on drizzle thyme and salt over
  5. Once the oven is hot, bake for 30 minutes
  6. Cut your chicken into pieces and put on a pan with olive oil, tahini, chili, salt and pepper
  7. Add bulgur to a pot and prepare according to instructions
  8. While the “warm” items are doing their thing, chop your salads and vegetables and put in a bowl to mix
  9. Mix in the feta cheese, bulgur, and hokkaido once ready
  10. Arrange in 2 bowls for portion-sizing and top off with the cooked chicken

 

The picture here is the final result, and I do apologise for the poor quality. As mentioned in my last post days are getting shorter, and I just do not have good lighting in the apartment. So ‘pyt’ as we say in Danish. Maybe some day I will be a pro-photo-person with a pretty background, the right plate and the good camera, but until then I hope you can live with the quality recipes 😉

♡ NKN

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Autumn chicken chorizo and mixed bean stew

Autumn chicken chorizo and mixed bean stew

Autumn is here… dum dum dum dam Shorter days, layered clothes, pumpkin colours and food consumed with a spoon. What is not to like about this season? When the weather changes so does my food-mood. I enjoy simmer dishes, and anything that has a slight […]