Archive for mars, 2009

mar 31 2009

Panang Curry Paste Soup – Thai delight!

Published by under oppskrifter

Coming home  after spending two weeks in the Arctic, with temperatures down to – 22 ° C, I managed to catch some kind of cold on the flight home. My head and my throat hurts and my cough sounds like the one of a lung cancer patient. So I decided to cure myself with my current favourite food; thai! I made a mild coconut-curry-chicken soup that just took away all of the throat pains and almost completely cleared up my lungs. I didn’t take a picture, or take any measurements, but here’s how I did it (approximately) :
Panang Curry Paste Soup
First I took out 4 chicken fillets from the freezer for defrosting. I boiled up some water (about 1 liter) with 2 chickenstock cubes and let the frozen fillets sit in the hot bouillon until they just were soft enough to be cut into pieces (but not cooked through).
Then I chopped up vegetables:
  • 2 carrots, into nice carrot flower slices
  • 1 big onion into wedges
  • 1 red and 1 yellow capsicum into big bits
  • 1/4 of a small cabbage head

-> Threw all the veggies and the chicken in a big pot with 1 can of coconutmilk, 1/2 – 1 tablespoons of Panang Curry Paste (I wanted a mild flavour this time, normally I go for much more curry paste) and added enough of the chicken stock to cover the vegetables by an inch/couple of centimeters. I let it simmer until the vegetables were through and the chicken done, it could probably have been added at a later time and been even moister but I think it was good enough. I used 1-2 tablespoons of fish sauce, 1 tablespoon of brown sugar and half a lime to season the soup. The next time I might add 2 cans coconut milk instead of one, I just love the flavour of  coconutmilk.

Panang Curry Paste must be one of my absolute favourite food items when it comes to fixing up dinner quickly, and the fact that it’s sooo good is a huge bonus. I buy it at the local turkish supermarket, but you could make the curry paste yourself. The list of  ingredients as it’s written on the box:

  • Dried red chili
  • Shallot
  • Garlic
  • Salt
  • Lemon grass
  • Galangal
  • Cumin powder
  • Kaffir lime’s skin
  • Coriander seeds 

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mar 31 2009

Lentil craze!

Published by under oppskrifter,Ukategorisert

Lentils are a great ! I never ate them during childhood, except maybe once or twice while visiting my grandmother, but my mother would never make them for dinner. Not until I moved into my own place and I started cooking – I mean really COOKING things from scratch, reading food blogs, try to learn everything there is about good food – I stumbled over the wonderfully diverse group of legumes called lentils. They are cheap, you can always have them in your pantry since they’re dried, they’re full of stuff thats good for you, they’re a healthy alternative to potatoes/pasta/bread and other starchy food, and they don’t take a long time to cook!  – They contain dieatry fiber, lots of different aminoacids (proteins), minerals and folate – need I say more?  The only thing you have to do is to rince them in cold water a couple of times, and pick out un-purities like small pebbles before you start cooking.

There’s a huuge variety of lentils out there, but I especially like the green puy lentils, the small red ones, and the yellow split lentils.

File:3 types of lentil.jpg

Read more about lentils on Wikipedia

I especially like to use lentils in Indian curries, but I’ve also mashed them up for use in veggie burgers, in soups, in salads with a nice vinaigrette or in a stew, like this one: It started out like a soup, but then I just added all the lentils I had in my pantry since I had like three different kinds of jars that were getting empty, and the soup got thick, mushy and stewey. The following days I would alternate between reheating the leftovers for a warm lunch, or eating it cold, like a spread on thick slices of bread, with some extra roasted onions on top – yummy! Lentils keep well in the fridge for at least a couple of days in a thight container.

Multi-purpose lentil stew/soup/spread

Approximately:

- 1-2 tbs of red curry paste

- 1-2 tsp hot madras curry powder

- 2 big carrots, peeled and sliced into half-moons

- 2 big yellow onions, diced into small pieces

- 1 big sweet potato, peeled and diced into small cubes

- 2 medium big potatoes, peeled and diced into small cubes

- 1/4 of a medium-small cabbage head, sliced into strips, then squares

- 1 – 2 cups of brown  lentils (also called puy lentils)

- 1/2 cup yellow lentils

-1 big red capsicum

- 2 cans of chopped tomatoes

- 1 can of coconutcream (I would’ve used 2, but forgot to buy more)

- enough chicken-/vegetable stock to cover the vegetables and lentils after you’ve added the tomatoes and coconutmilk.

I had to divide the stuff among two casserolles and ended up with huge amounts of food, so about half of this would be enough for 4 people, I think. I let everything simmer and bubble for at least an hour, adjusting with some water to avoid the stew from getting too dry.

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mar 12 2009

Country roads…

Published by under Ukategorisert

I’m back from Svalbard, and for the first time ever since I started frequenting the high north, I didn’t feel like going home. I didn’t mind the cold, or the three quarters of an hour hike home to the student barracks after Uni (through a snowstorm, of course!), or the high living costs, it was THAT good. The lectures were even better this period than the one before Christmas, and meeting up with the guys again was sweet - living together with a bunch of completely different people from all over the world, that still share a common passion is special. We made food together, studied together and danced the Funky Chicken together when we were to tired to do anything else. I’ll miss them. I don’t think trying to describe every amazing experience I had there will do anything good, I’ll just repeat myself and get bored, so I’ll just post some pictures. Since my camera is broken I had to smooch some pictures off the others, thanks to Heather Mariash and Jonas for letting me use their photos and especially thanks to H for letting my borrow her camera on the dog sledging trip. I made Jonas’ pictures into links to his Picasa website.

Dog sledging with my friend Linn, who’s a dog sledging tour guide and a biology student.

Me, the dogs and the glacier...
- This is actually something I could imagine doing everyday, for the rest of my life. Me and Linn shared one sledge with 8 dogs, and the four tourists shared two other sledges. Linn didn’t feel too good, she had the flu, so she let me steer the sledge almost the whole trip  while she was relaxing on the sledge. Later that day I heard that a friend of mine had seen a polar bear at the other side of the valley we had been in – in the whiteout we had that day I don’t think we’d seen it before it was really close, but I guess the dogs would’ve reacted to it..exiting and a bit dissappointing, would’ve been cool to see «The King of the Arctic» again.
Linn and her   Linn and her »little girl» Froya
Big girl This big girl managed to run the whole trip just keeping up with the other dogs, but never pulling the sledge once. Smart one.
Lets go !  – Two exited boys, »Aroouuuuh, let’s go already!!» 
We're both tired - We were both tired at the end of a long day.
- I just love these dogs. They are a somewhat scary looking mix of Alaskan huskies, Greenland dog and wolf, especially when they all start barking and jumping, but they are soo cuddly and sweet and loveable. They get into horrible fights with each other, but they wouldn’t dream of hurting a human. Not the smartest dogs, but loyal and simple souls. I think I fell in love with all of them. Maybe except one big boy who ate the other dogs poop.
Bear Valley Student Cabin - The cabin; real time photo from our visit in the end of February.
Butt sliding down from the plateau

- Butt sliding down the mountain side from the cabin to the sea shore. Such a blast! Not as dangerous as it looks. Check out all that drift ice! Within the next day, almost all of it had dissappeared.

The Arctic light 
This is the beautiful pinkish-pastel blue light that makes the landscape look like one big aquarelle in February/March, just before the return of the sun.
Sunset over Bear Valley 
- Beautiful sunset that accompanied us home from the cabin trip. Well, the sun hadn’t come up above the horizon yet at this point, but it was nearly daylight for several hours per day. Nice change from the darkness in November. At March 8 the whole population of Longyearbyen celebrated the return of the sun, when the first sunrays are supposed to appear above the mountains. The kids had dressed up and sang the Sun Song, the mayor and others held speeches, and the sky was of course covered by a heavy cloud layer.  To minimize the dissappointment for the little ones («I didn’t sing well enough to make the sun come out!») somebody fired a flare gun on top of a nearby mountaintop, the Trollstein/Troll Stone. Then they whipped out the sunbuns (wheat buns filled with vanilla custard and topped with sugar icing) and everybody were happy. Well, except me, I didn’t get one. I’ll learn how to make them and then I’ll eat all of them myself.
Speaking of food, coming home from after spending two weeks in the Arctic, with temperatures down to – 22 ° C, I managed to catch some kind of cold on the flight home. My head and my throat hurts and my cough sounds like the one of a lung cancer patient. So I decided to cure myself with my current favourite food; thai! I made a mild coconut-curry-chicken soup that just took away all of the throat pains and almost completely cleared up my lungs. I didn’t take a picture, or take any measurements, but here’s how I did it (approximately) :
Panang Curry Paste Soup
First I took out 4 chicken fillets from the freezer for defrosting. I boiled up some water (about 1 liter) with 2 chickenstock cubes and let the frozen fillets sit in the hot bouillon until they just were soft enough to be cut into pieces (but not cooked through).
Then I chopped up vegetables:
  • 2 carrots, into nice carrot flower slices
  • 1 big onion into wedges
  • 1 red and 1 yellow capsicum into big bits
  • 1/4 of a small cabbage head

-> Threw all the veggies and the chicken in a big pot with 1 can of coconutmilk, 1/2 – 1 tablespoons of Panang Curry Paste (I wanted a mild flavour this time, normally I go for much more curry paste) and added enough of the chicken stock to cover the vegetables by an inch/couple of centimeters. I let it simmer until the vegetables were through and the chicken done, it could probably have been added at a later time and been even moister but I think it was good enough. I used 1-2 tablespoons of fish sauce, 1 tablespoon of brown sugar and half a lime to season the soup. The next time I might add 2 cans coconut milk instead of one, I just love the flavour of  coconutmilk.

Panang Curry Paste must be one of my absolute favourite food items when it comes to fixing up dinner quickly, and the fact that it’s sooo good is a huge bonus. I buy it at the local turkish supermarket, but you could make the curry paste yourself. The list of  ingredients as it’s written on the box:

  • Dried red chili
  • Shallot
  • Garlic
  • Salt
  • Lemon grass
  • Galangal
  • Cumin powder
  • Kaffir lime’s skin
  • Coriander seeds 

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mar 04 2009

Quickie

Published by under Meg og mitt liv

I’m on Svalbard and well! No time for long recaps though, so here comes a short one:

- I am on Svalbard, for the second half of the Arctic Winter Ecology course. It’s awesome.

- We’ve looked at completely dehydrated, nearly frozen collembola (springtails, tiny arctic invertebrates that jump) come back to life after spending 4 months in a freezer.

Onichiurus arcticus

Onychiurus arcticus

- We’ve learnt how to age and sex-determine Svalbard ptarmigans (Lagopus mutus hyperboreus) from their wing feathers, and looked at their crop contents to see what kind of plants they prefer to eat.

Fluffy, fat birds with hairy feet

Fluffy, fat birds with hairy feet

- They prefer Bistorta viviparum bulbils (Harerug / the Alpine Bistort), which is also heavily foraged by students while on field excursions (they’re yummy, who would think that viviparous propagation modules would be so tasty).

Bistorta vivipara, the edible bulbils are the brown lumps on the stalk.

Bistorta vivipara, the edible bulbils are the brown lumps on the stalk.

- Nybyen (the barracks outside Longyearbyen were the students are supposed to stay while on Svalbard) is full, so now we’re living in Mary Anns Polarrigg Guesthouse downtown. 5 min walk to Unis vs. 35 min….wonderful.

 

- …Especially since it’s been windy, very windy, I’m talking «grabbing hold of small people almost  blowing them out on to the tundra»-windy. I’m talking shaking the house windy, I’m talking the kind of windy were you suddenly can’t move forwards because the wind is stronger than you, grabbing hold of you, trying to move you the opposite way from where you want  to go. I love it.

- We (the students + three others) spent the weekend at the studentcabin in Bjørndalen (Bear Valley). 

The studentcabin in Bjørndalen/Bjorndalen, Svalbard

The studentcabin in Bjørndalen/Bjorndalen, Svalbard

 The cabin took amazingly two meagre hours to heat up, opposed to the five hours we spent huddling in the sofa the last time,  and we were all hyper and happy over such a luxury (not freezing). We ate good food, drank good wine, played card games, tried to play the horribly untuned guitar and went «butt-sliding» down the mountainside the next day. On our way home on Sunday a beautiful orange-red-pink sunset over turquise ice sheets accompanied our retreat along the Adventfjord. I kicked myself a dozen times for not having fixed my camera yet, commanding everybody with cameras to take lots of pictures, secretely planning to go on a picture raid with my USB-stick later on.

- I’ve reached a new level of general cold – hardiness and «don’t give a poop»-attitude regarding temperatures. The part of the guesthouse were our rooms are is separated from the kitchen and the livingroom, meaning one has to venture OUTSIDE to get from the one place to the other. I can not be hassled with meaningless items like proper pants, boots and jackets when I only have to move 10 meters, and I think I peaked the «Svalbards most nonchalant dressers»-record when I ran through a complete white-out (wind, snow, no visibility) wearing slippers, thights, a cotton dress and a hoodie. Okay, maybe nonchalant is not completely deserved, after all I squealed like a piglet as I went along, and had to stand in front of the fireplace half an hour in order to seize shaking when I got inside, but it still counts!

- I’ve ridden a beltwagon for the second time in my life, with a madman behind the wheel taking us over every bump on the tundra he could find at 50 km/h.

 

I sat in the front wagon with three of my professors having a somewhat «grown up conversation» but I still couldn’t stop myself from squealing whenever the Madman drove over a particularly steep bump/depression. So much for trying to make an intelligent impression on people.

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