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Showing posts from March, 2016

15 Mar 2016 Flygande jakob or the strange Swedish 80s Chicken Casserole

Rumor has it this is a recipe everyone who was a kid in 1980s Sweden will recognize.  
I laughed when I saw the ingredients but as it was recommended I had to try it.
Back then it was served on white rice with shredded iceberg lettuce and cucumbers.  I updated it slightly.
It also called for Heinz chile sauce which I did not have access to so I went with a green taco sauce I had in my cupboard.

It is super easy, just assemble the ingredients and cook it.
Here it goes.  But seriously, you will find yourself reaching for seconds!

In a 9x13 baking dish, arrange/spread evenly/layer:
about 2 c cooked cubed/bite-size pieced chicken
2-3 large bananas split lengthwise and cut into chunks (each piece is a long 1/8 of banana or so)
1 1/4 c heavy cream WHIPPED
a generous 1/3 c red or green chile or taco sauce as mild or hot as you prefer

Bake at 435 degrees for 30-45 minutes, until surface is golden brown, caramelized
Let casserole REST! AT LEAST 10 minutes, hot bananas burn!

Sprinkle on top:
about 6 oz of cr…

14 Mar 2016 Pancakes Worth Making (and eating)

These are the family favorite now.  They are so tasty and actually filling.
I have seen a few modern versions but this one comes from a 1964 Osterizer blender pamphlet and as the quickest version, it wins.

Beat together with stick blender until smooth-
2 eggs
1/3 c cottage cheese
3/4 c sour cream

Then add and mix lightly-
1/2 t baking soda
1/2 t salt
1/2 c SIFTED flour

Let batter rest while griddle warms up.
Only pour the batter onto the griddle when it is sizzling hot.

Serve with sliced apples, bananas or berries and syrup, agave or just butter.

13 Mar 2016 Crisp Swedish Waffles

This is the winning recipe from the recipe experiments.  The baking powder makes the difference in crispiness for me.  It is for traditionally heart-shaped waffles but it will work with American squares.  It's the flavor you want!

Beat together until smooth:
1 1/4 c unsifted all-purpose flour
3/4 c water

Stir in:
1/4 c heavy cream
2 T sugar
1 1/2 t vanilla
2 1/4 t baking powder
1/8 t salt

Separately, beat until stiff:
1 c heavy cream
(beat more if serving whipped cream as topping)

Fold into the combined batter.

Heat your waffle iron on medium-low until water drops sizzle.
Pour batter onto hot iron and let bake until golden.

Served traditionally with cream and fresh berries.
Tastes great with sour cream & frozen berries, nutella and bananas, etc.