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European BBQ potato dinner

An interesting twist on sauce- we thought it tasted somewhere between orange chicken sauce and a tomato based BBQ sauce. I changed up the recipe into a quick dinner or side dish. You can add meat or not.
Make the sauce while you are cooking the potatoes.

In a hot skillet, fry
1 Tb butter
3 red potatoes, cut into thin slices
1/2 red onion, chopped
when the potatoes start to soften, push to one side and brown over med-hi heat
1/4-1/2 lb thinly sliced pork loin or chicken pieces
When the down side is brown (about 3 minutes),
sprinkle with salt and pepper then turn over and
sprinkle with salt and pepper again.
when browned on all sides, stir together into the potatoes and onions. Add
1 Tb dried or fresh rosemary, smashed in a mortar
Cover, reduce heat, stirring occasionally until the potatoes are done to your liking, I seasoned it with salt and pepper again.
I found the sauce to heavy and almost sweet so instead of adding it to the whole dish, I served it on the side as a condiment. You decide…
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Norge Tacos

Yes, they called them tacos. I adapted this recipe to my ingredients, keeping the spices nearly the same. The flat bread you serve them on is up to you unless you want to quickly make some tunnebröd - but then they might be Swedish tacos!
It is a bit time consuming so I would recommend cooking the meat up the day before.
It was delicious even if it is nothing like anything we call tacos here in the western US.

Brown over med-hi heat
1/2 Tb butter, just to coat the bottom of the pan
1 lb pork belly, cut into small strips or cubes
(you may need to do it in two parts if you do not have a wide, flat bottomed pan)
When there is no longer any pink, add
1 onion, chopped
1 t cumin, ground
1 t allspice, ground
1 t cloves, ground
Stir together and reduce heat to medium, cover and let cook 1-1/2 hours or so, stirring regularly.
When all the pork is crispy, add
1 Tb red wine vinegar
1 Tb honey
generous sprinkling of truffle salt
about 10 grinds of fresh pepper
Combine well and set aside.

Toppings
Combine
1/4…

Nordic Barley 'Risotto'

I found some barley in the cupboard... haha I know I bought it in the bulk section but I couldn't remember why. So I searched around for something to make and found this take on risotto using barley instead of arborio rice. Dad loved it and took it for lunch the next day apologizing that he didn't leave any left for the rest of us. Honestly, B & E didn't mind. I thought it was quite tasty and it was definitely nutritious.

Steam
1 beet (red or golden), I use peeled, cooked beets from Costco to save time sometimes.

Sauté
2 T butter
1/2 onion, chopped
When onion is glistening, add
1 c barley
1 parsnip, chopped
1 beet, cooked & chopped (from above or precooked)
allow everything to toast, slightly,
then add 1 c at a time,
3 c warmed chicken broth
wait to add each additional cup until the barley has soaked up the existing broth
When the barley is al dente, you can add cooked chicken if desired.
Finish off with a pat of butter, combining well so it is all thick and creamy.
Serve…

Pumpkin Coconut Meatball Soup

I was looking for something to do with those vegetable balls we bought from IKEA that seem a bit dry by themselves. I found a meatball soup in Scandinavian cooking and thought, hmmm, this could work. So this is my adaptation for a tasty, veggie-rich meal. Of course, one could just use regular meatballs which likely add more flavoring. I was in the mood for a simple meal but I suggest experimenting with some different herbs and spices if you use the veggie balls.

Sauté in a bit of oil
1/2 onion, chopped
1 parsnip, cubed
1 large granny smith apple, chopped
When they have softened, add
1 t garlic, minced
Stir well then add
1 15 oz can pumpkin purée
1 14 oz can coconut milk
a splash of lemon juice
Combine well and add
10-12 small meatballs (or IKEA veggie balls)
when the soup begins to bubble, reduce heat to low and simmer 15-20 minutes Covered.
If the soup is too thick, add a cup of water or so, as needed.
Season generously with salt and pepper
Serve with torn pieces of chevre on top.

Stuffed Red Peppers

We had too many colored bell peppers so I searched around for something new to do with them. I found some recipes that stuffed them like green bell peppers (marinara, meat, cheese...) but I wanted something different so as usual, I mashed some ideas together. This is what I ended up with.  It's hard to write down a recipe that is not really measured, so much depends on the size of the peppers...but I have done my best with the ballpark amounts.

Slice 2 peppers (any color, I would just never use green) from stem to bottom and remove seeds
Place peppers face up in 1 cm of water in a covered microwave/oven safe dish, cook for five minutes.

Sauté
1/2 large onion, chopped
1 Tb unsalted butter
1 Tb olive oil
1 t garlic, minced
until softened, then add
1/2 c cooked pumpkin, cubed or mashed ( I think any squash would work)
(if you don't have cooked, just steam some before adding to the pan)
salt and pepper to your taste and remove from heat.
Mix in about 1/2 c of cottage cheese
Next, scoop …

UDON

We tried a new Udon cafe in town.  It was good.  Yes, faint praise.  It was fine.  So Dad came home and read up on it.  Morimoto's recipe was FANTASTIC.  I simplified it and added some variety.  This is a quick version that is just right for 2-3 servings, depending on how hungry you are.  We ate it with a fresh sushi roll and some seaweed salad one night.  The next time, we just chowed down on a big bowl with some sushi ginger and a mochi or two as dessert.
You will likely need to go to an Asian market (or order online) for some of the ingredients.
But if not, Usukuchi is recommended since it is a soy sauce with more intense flavor and a lot more salt, but I think if you use regular soy sauce and add salt, you may still get the depth of flavor in the broth you need.
Bonito soup stock is basically fish bouillon so you might find it at the local store.  It may come in cubes instead of powder.  Don't worry, it smells like fish when you open the jar but the Udon doesn't have a…

Mexetti Squash

So I wanted to use the spaghetti squash but I wasn't in the mood for the usual Italian meatball pseudo-spaghetti. I also wanted something just as quick and easy so I browsed around on the internet and got an idea to use Mexican flavors. Here is what I served everyone tonight so we can remember it. There are no real measurements since every squash is a different size.

Cut a spaghetti squash in half and remove the seeds.
In a microwaveable dish, place one half skin side down so it can be filled with:

cooked, cut up chicken
diced Hatch chiles
zucchini, chopped finely
red bell pepper, chopped finely
onion, chopped finely OR onion powder sprinkled on top

Sprinkle it all with a little salt, pepper and cumin
and shredded Jack, Manchego or other cheese
Pour some enchilada sauce over it all.
Add some heat with salsa, chile powder or whatever you like or not.
Cover and cook-
I microwaved a large half for about 15 minutes
The smaller half only took 10 minutes.

I served it with oranges.  It was ju…