It is exam period here in Aarhus, which for us Mundusians means back to back essay writing. It also means the countdown is running. In four hours and one week, I'll be sitting on a train. Tick tock.
Anyways, since it's exam period and one cannot study ALL the time, I also picked up excessive cooking once again. But then forgot to take pictures. It was so good I'll share anyways.
I found a recipe for shrimp-avocado tacos somewhere online and began craving. I substituted chicken because it's cheaper and they were still fantastic.
Chicken-Tacos with Avocado-Salsa
cube the chicken and marinate in a mix of garlic, pickled jalapenos, a fresh chili pepper, vinegar, salt, pepper and lots of honey for a few hours.
for the Salsa, cube tomatoes, garlic, another chili pepper (maybe it would be smarter to skip that if spicy isn't your thing), salt, pepper, fresh lemon juice, parsley and whatever other spices you fancy. Add the cubed avocado only briefly before serving.
stir fry the chicken, adding all the marinating liquid until the chicken is done and the liquid cooked away.
Serve with corn taco shells.
_____
The next day, I had so much left over parsley (you can only buy it in huge amounts here in Denmark) and I was wondering what to do with it. Turns out that parsley pesto with almonds is fantastic.
In a blender, mix loads of parsley (two cups, without the stems), two cloves of garlic, olive oil, salt and roasted almonds (I had leftovers from the cookies I made for our Christmas dinner) and grated parmesan cheese until everything turns into a very bright green, funky looking paste. While waiting for your pasta to cook, cool the paste. Drain pasta, add pesto, smile.
Ah, exam period. I should get back to that essay.
Anyways, since it's exam period and one cannot study ALL the time, I also picked up excessive cooking once again. But then forgot to take pictures. It was so good I'll share anyways.
I found a recipe for shrimp-avocado tacos somewhere online and began craving. I substituted chicken because it's cheaper and they were still fantastic.
Chicken-Tacos with Avocado-Salsa
cube the chicken and marinate in a mix of garlic, pickled jalapenos, a fresh chili pepper, vinegar, salt, pepper and lots of honey for a few hours.
for the Salsa, cube tomatoes, garlic, another chili pepper (maybe it would be smarter to skip that if spicy isn't your thing), salt, pepper, fresh lemon juice, parsley and whatever other spices you fancy. Add the cubed avocado only briefly before serving.
stir fry the chicken, adding all the marinating liquid until the chicken is done and the liquid cooked away.
Serve with corn taco shells.
_____
The next day, I had so much left over parsley (you can only buy it in huge amounts here in Denmark) and I was wondering what to do with it. Turns out that parsley pesto with almonds is fantastic.
In a blender, mix loads of parsley (two cups, without the stems), two cloves of garlic, olive oil, salt and roasted almonds (I had leftovers from the cookies I made for our Christmas dinner) and grated parmesan cheese until everything turns into a very bright green, funky looking paste. While waiting for your pasta to cook, cool the paste. Drain pasta, add pesto, smile.
Ah, exam period. I should get back to that essay.
RSS Feed