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Dinner Archives - Art in the Kitchen

Archive for the ‘Dinner’ Category

PostHeaderIcon Nossa Ceia de Páscoa – Lasagna de Frango

Desculpe-nos, mas este texto esta apenas disponível em English.

PostHeaderIcon Dinner Tonight: Turmeric Chicken, Succotash & Baked Potatoes

I’ve had this “classic” cookbook for ages, though I have hardly cooked any dishes from it. I usually only look at the baking recipes, and maybe desserts. So I decided to take a closer look and found loads of recipes worth trying!


Last night I decided to give these 3 recipes a try:
– turmeric chicken with sour cream
– baked potatoes with cheese and spinach
– succotash

And I am so glad I did! It was a delicious meal! I never follow recipes to a tee. But here’s what I did:

The chicken was easy enough: marinade for 30 minutes in the fridge in 1 tsp each of turmeric, cinnamon, cardamom and coriander (all ground), juice from 1 lemon and 1 tbsp of grated fresh ginger. Fry it in some olive oil, and when cooked, remove from pan with a slotted spoon.  Add about 200 ml sour cream and cook until it thickens a bit, then add salt and pepper to taste. Return chicken to pan and cook 2 minutes. Ready to serve!

The chicken came out tender, juicy and the sauce was thick. Not sure it would suit rice, but maybe it could work with elbow macaroni or orzo.

2013-01-27 18.36.27

For the potatoes, I baked 2 potatoes for one and a half hours. Then I sliced them in the middle, removed the meat and mixed it with about 4 cups of fresh spinach, which I had sauteed with half an onion in olive oil, about 1/2 cup of cottage cheese, nutmeg, salt and pepper. I returned the mix to the potato skin shells, sprinkled with some cheese and baked 15 minutes. Delicious and pretty!

The succotash recipe will follow shortly!

PostHeaderIcon Cashew Curry with Red Rice

Dinner Tonight: Cashew curry with red rice and sauteed brocolli and cauliflower in garlic and oil.


My mother-in-law brought me a bag of red rice over Christmas, and I have been intrigued ever since. Sure, I read about red rice in my Indian cookbook, but had not really considered cooking it before, until tonight! It turns out red rice is delicious!!

I cooked it just like I usually cook brown rice: 2 cups of water to 1 cup of rice, with 1 teaspoon of salt. Put it all in a pan and bring to a boil over medium-high heat. Then cover, lower heat to low and let cook for about 40 minutes. Delicious!

The veggies are just as simple: Heat a cast iron skillet with a bit of canola oil (just enough to coat the skillet) over medium heat. Add 1 garlic clove sliced while the pan and oil are still cold. Allowing the garlic and oil to heat up together will give more flavor to the oil. When the garlic starts to turn brown, add the broccoli and cauliflower (or whatever veggies you like) and let cook for about 5-10 minutes. Violá!

Cashew Curry Recipe to follow 🙂 Let me just say it took less than an hour and was worth every minute!

PostHeaderIcon Turkey Breast to the Rescue

Last night I was set to bake a pie for dinner. I had the eggs out, was melting the butter and starting to slice the leeks when I realized that the oven was not turning on. It went on strike, hahaha! So I had to improvise dinner on the stove top instead, which thankfully was still working.

I found a turkey breast in the fridge and decided to give that a go; good to get some iron and protein anyway. I looked through my recipes and found a cut out from a Swedish magazine which I used as inspiration. Though it was pretty tasty, I think it can be even better with the addition of some spices such as thyme or rosemary.

Turkey Breast in a Creamy White Sauce


  • 400g whole wheat spaghetti
  • 2 tablespoons butter (divided)
  • 400g turkey breast (sliced)
  • 1 leek (cut in half lengthwise and then sliced)
  • 2 garlic cloves (thinly sliced)
  • 1 cup cream (can be half and half or any cream of choice)
  • 1 cube chicken stock (crumbled)
  • salt & pepper to taste
  • fresh parsley


1. Boil 3 liters of water and cook pasta.
2. Melt 1 tablespoon of butter in a skillet and add turkey meat.
3. When meat is browned, add leeks and garlic and saute for 10 minutes.
4. Add cream and cook for 5 minutes. Crumble stock cube over the sauce and stir to mix. Let cook another 5 minutes and add salt & pepper to taste.
5. Melt 1 tablespoon of butter and add pasta to coat. Add parsley and toss.
6. Serve turkey and sauce over pasta and top with grated Parmesan cheese.

I didn’t have any fresh parsley, so I sliced some green onions and tossed it with the pasta instead. For Robert this was enough, for myself however, I also sauteed some zucchini, carrots and green onions sprinkled with garlic salt.

Next time I will definitely add thyme, but it was a pretty decent starter sauce anyway!

PostHeaderIcon A Healthier Pie – Whole Wheat & Flax Crust

I don’t like making pies,  I just don’t like making the crust, mixing cold butter with flour is messy and I avoid it. Though I do enjoy eating pie, but I can’t help feeling bad about the loads of butter I know is in the crust. With that said, I was in the mood for pie the other night and decided to go on a hunt for a better crust recipe. I found inspiration in a recipe at the Vegetarian Times (magazine) website and violá:

Whole-Wheat & Flaxseed Pie Crust

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Prep time 10 minutes
Cook time 15 minutes
Total time
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25 minutes
Allergy Wheat
Dietary Vegetarian
Meal type Lunch
Misc Pre-preparable
Though not your typical pie crust, the Graham flour adds a delicious flavor and the flaxseed adds a hint of delicious nuttiness!


  • ¾ cup Graham flour (http://en.wikipedia.org/wiki/Graham_flour)
  • ¼ cup all purpose flour
  • ¼ cup flaxseed (ground)
  • ¼ teaspoon salt
  • 3 tablespoons butter (melted)
  • 2 tablespoons canola oil
  • 4 tablespoons ice water


1. Preheat oven to 350°F.
2. Whisk together flours, ground flaxseeds, and salt in large bowl.
3. Melt butter and stir it as well as the oil into flour mixture with a fork.
4. Gradually stir in ice water until dough forms an easy-to-handle ball. Roll ball into a circle, then press dough into a pie pan.
5. Crimp dough at edges, and prick bottom all over with a fork; bake 10-15 minutes, then remove from oven to cool.

I had not used this flour until moving to Sweden, but now that I have discovered it, I use it quite often in bread, cake and now pie crust recipes! For those of you who don’t know what graham flour is, here is the wikipedia link: http://en.wikipedia.org/wiki/Graham_flour

What I like about pie is that anything is game, meaning you can pretty much fill it with anything and it tastes good! It’s a simple meal yet plenty tasty and filling. This particular pie I filled with 4 eggs, 1 cup of milk, 1 cup of cheese, 6 slices of turkey breast and fresh parsley. It was really tasty!

My husband asked me to make mashed potatoes to go with it, so I made some for him, but for myself I roasted carrots and zucchini sprinkled with olive oil and lemon pepper. Delicious!