Saffron quinoa with butternut squash, goats cheese and pomegranate seeds, served with mint yogurt

Quinoa is a super food; full of protein, vitamin B and antioxidants. And a big plus, it tastes great! This dish is easy to make and is super healthy, a boost for your taste buds and your body!

The What:

3 dl of quinoa (I used black)

1 packet of saffron

1 butternut squash

1 - 2 spring onions

1 packet of goat cheese (I used chevre, but I think feta cheese would go well with this dish as well)

Seeds from 1 pomegranate 

Arugula

1 cube of vegetable stock

6 dl of water

salt and pepper

The What for the Mint Yogurt

Greek style yogurt

Fresh mint leaves

Honey

The How

Set the oven to 200 degrees.

Rinse the quinoa in hot water. 

Melt butter in a pan, add the saffron and let fry for a few seconds before adding the quinoa, the vegetable stock and the water.

Simmer under a lid for about 15-20 minutes.

Cut the butternut squash into cubes, put in an oven safe dish, pour over some olive oil, salt and pepper. Stick in the oven for about 10 minutes or until soft. 

Slice the onions, was the arugula and take out the pomegranate seeds (wear an apron, they stain!).

Coarsely chop the mint leaves and mix together with the yogurt and honey.

Mix the butternut squash, the pomegranate seeds, the spring onion, salt and pepper with the quinoa when it's ready.

Put the arugula on a plate, top the salad with the quinoa vegetable mix and crumble over the cheese. 

Top with the mint yogurt and serve. 

Enjoy! It tastes really good cold as well, try it for lunch the next day!

The Best Chili Ever

The best chili ever, yeah, it's pretty cocky. But to be perfectly honest, it really WAS the best chili I've ever made and to be frank, it really WAS the best chili I've ever tasted. You want to challenge me? I always want to improve my cooking skills so if you have any tips, please, let me know! 

A warning for those under the age of 18; there is a lot of food porn going on in this post!! Keep reading at your own risk...

850 g of chuck beef

This chili takes about 20 minutes to prepare and about 2,5 hours to cook so make sure you don't start cooking at 10 pm on a Monday or you won't be eating until Tuesday!

The side dishes:

You need some guacamole, make it how you like it best, but there are a few key ingredients that you need to make it good; avocado, lemon, chili, garlic, salt and pepper. I also had coriander and a bit of sour cream in mine to give it a bit more flavor. 

You also need some salsa, sour cream and lime wedges on the side.

The What:

about 850 g of chuck beef (högrev for you Swedes)

5 garlic cloves

2 piri piri chili (or Spanish pepper if you're sensitive to spicy food)

2 pinches of salt

2 tbsp of ground cumin

2 tbsp of ground coriander

2 tbsp chili flakes (again, use less if you don't want it very spicy)

2 tbsp of oregano

1 tbsp honey

1 bottle (ca 33 cl) of lager or pale ale

2 tbsp of concentrated beef stock

butter to sear the meat in

The How:

Cut the meat into smaller pieces. 

Peel and chop the garlic as well as the chili. Take out the seeds if you want it less spicy.

Sear the meat in butter in a large pan until it has a nice color without being burnt. 

Add the rest of the ingredients and stir. 

Let simmer with the lid to the pan on, for about 2,5 hours. Make sure you stir it during this time and add extra liquid (more beer or just water) if needed. You can also use a fork to pull the meat every now and then, just like you did when you tried my Pulled Chicken!

Serve the chili in a blanched savoy cabbage leaf (or in a tortilla bread if you wish), don't be stingy with the sauces!

It tasted so amazing, I may have to make it a reoccuring dish at My Place!