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Showing posts from September, 2015

23 Sep 2015 Chocolate Fsh

Ok, not really, but the rub does have cocoa in it.
I thought I found the original recipe on a Scandinavian site but I cannot seem to find it again.
It appears many cultures have a cocoa rub for fish.  This is my version.

Sprinkle the spices on white fish fillets and rub it in.
Then put it in a 425 oven for about 10-15 minutes-depending on the thickness of your fish.
As soon as it flakes with a fork, remove and serve immediately.

We ate it with baked butternut squash, rubbed with cinnamon, brown sugar and stuffed with cranberries. And some fresh bread.

On your silpat/cookie sheet, sprinkle the following spices on both sides of the fish then rub it all in.  I am generous with the cocoa powder and then I add in decreasing amounts as the list goes down.

Unsweetened cocoa powder
allspice
cumin
paprika
dry mustard
salt
pepper
brown sugar
opt. cayenne pepper or chili powder

(you will know you used enough when you cannot see any white after you rub it in)
It is almost forms a crust and keeps the fish …

19 Sep 2015 Quick Thai

This quick Thai dish is inspired by San Bei Gi
A great way to use up orphaned vegetables and leftover chicken.

Dust 2-3 c cooked, chopped chicken with 1 T cornstarch, let sit.

Sauté very thinly sliced veggiesin sesame oil, (you decide) such as:
yellow bell pepper, onion, shredded cabbage, little mushrooms, carrots, green beans etc.
until glistening, do not overcook.

In saucepan over medium heat,  mix
1/3 c rice wine
1/3 c soy sauce
1/3 c sesame oil
3 T sugar
2-3 t crushed garlic
2-3 t crushed ginger
mix well and heat until it starts to bubble.

Then add in the
cornstarch dusted chicken,
combine well and allow sauce to thicken, just couple minutes
Now add the veggies and combine well.
Remove from heat,
Sprinkle with a generous handful of Basil, shredded
and serve over cooked brown rice.

(If you want to serve over glass noodles, you probably need to double the sauce as the noodles will soak it up)


13 Sep 2015 Nordic Dog

These ingredients might be hard to find but worth it for a change of flavors.

This makes enough for four servings:

Make the Relish (based on Ajvar but missing the eggplant & addition of cabbage)
1 roasted red pepper, cut into strips (find these in a jar or roast one over your gas stovetop until blackened and juicy-remove blackened peel)
handful of shredded cabbage
1/2 T white wine vinegar
1 clove garlic, minced
1/4 t paprika or hot smoked paprika
optional:  pinch of cayenne pepper
Set aside.  (can be made ahead)

Place 4 smooth German sausages such as Bockwurst in a tall, heat-proof container with lid
Pour boiling water, enough to cover the sausages, into the container.
Add 1 bay leaf
Cover and let sit for at least ten minutes.
(You can take in a thermos for lunch or on a hike-pack it all up separately and assemble later)

Assemble by placing the hot sausage with the homemade Ajvar relish and sweet pickle relish on top of a piece of Lefse and roll it to eat.
(Norwegian potato flat b…