365 recipes

Here are 2 Non-alcoholic versions of Glögg  Blueberry Glögg Bring to a boil then reduce to low heat for ten minutes : 4 c blueberries 4 c apple juice Blend with immersion blender until smooth (or transfer to blender and then back to pan) Add in zest of 1 orange 2 cinnamon sticks 10 whole closes 1 vanilla bean 20 raisins 2 whole star anise 1 inch fresh ginger or 1 1/14 ground ginger,  Simmer for 20 minutes and add 2 c hot water before serving. Refrigerate any leftovers. Christmas Glögg Bring to boil and reduce to low for 30 minutes:  4 c fruit juice, black currant, apple or grape 6 cloves 6 cardemom pods 2 cinnamon sticks 2 cm fresh ginger or 2 t minced ginger  1/2 c water Remove the spices and add 1/2 c golden raisins 1 orange, very thinly sliced Sweeten with honey Serve warm Refrigerate leftover.

 Pear Vinaigrette  1/2 a pear, puréed 3 T white vinegar  1 t Dijon mustard 1/2 t salt 1/2 c light oil, such as vegetable, sunflower, grapeseed Shake vigorously.  Honey & Chive Dressing 10 fresh chive flowers 1 T honey 2 T apple cider vinegar 2 T oil  salt and pepper Blend for even texture in blender or small processor 

 Turns out the baked squash with brown sugar that my mom used to make was also a New Mexican recipe! So simple to make and so satisfying for a fall side or snack. Or even the meal if you want to add tomatoes, corn or a meat to it Cut an acorn or butternut or... squash in half and remove the seeds. Sprinkle the flesh with salt and pepper. Brush it with , then sprinkle it with brown sugar.   Cover with foil or a lid and bake at 375 for about an hour - until the flesh gives way to a fork piercing it easily.  S

 Found this in my mom's stuff from when we lived in Las Cruces. My parents really embraced the food while we lived there and I remembered really enjoyed the way my mom made huevos rancheros but couldn't find a place that did it the same. Now I have the simple recipe she got from the New Mexico magazine. Such happy memories of a great place and time in our family.  Super easy way to make a delicious breakfast with southwestern flavors. Bring 1 cup of Hatch enchilada sauce close to a boil, then slip in a raw egg off of a saucer (be careful not to break the yolk). Add in ,  2-4 eggs in total if you want extras, one at a time. Cover and let simmer over low heat. The sauce poaches the egg, so let it cook long enough so the yolk is cooked to your liking.  Serve on a warm plate, over the top of a heated slice of leftover cornbread or a corn muffin . Or atop a corn tortilla.   Garnish with shredded cheese, fresh slices of avocado, cilantro, a dollop of sour cream and more enchilada sa

 Krautsalat - Bacon cabbage salad  This is the warm cabbage salad that tasted so great on Dad's Father's Day curry dogs.  Better than any coleslaw we have tasted! Sauté  1 scallion, chopped in some bacon grease or about 3 T vegetable oil  Turn off heat and then add 1 t caraway seeds 1/4 - 1/2 lb bacon pieces/bits 2 t sugar 3 T apple cider vinegar 1/4 - 1/2 c heavy cream  Combine well and Pour the warm concoction over  1 lb cabbage, shredded Stir and add to taste: salt and pepper parsley tarragon dill  cilantro Refrigerate for a couple of hours before serving as a side dish or as a slaw on hot dogs, brats or other meat sandwiches. 

 Cousins in Sweden served a fish meal that B really liked!  [That is a huge compliment as it's not her favorite protein.]  Nic makes it without a recipe so this is a general guide.  Layer a casserole with a bed of zucchini slices and add a layer cod pieces . Mix chopped flat leaf parsley (handful), softened butter (abt. 2 T), horseradish sauce (abt. 1 T) with a brick (8 oz) of cream cheese.  {It is easier if the ingredients are room temperature} Cover fish with sauce and bake for about 25 minutes at about 325-350 degrees [Swedish measurements are not equivalent]  Thin sauce with milk if needed. Serve with new baby potatoes baked in butter and dill and salt.