365 recipes

Backstory is that B wanted to try some radishes so we had them in the fridge. When I saw a 1974 version of this classic salad that used radishes, I let it inspire me. I especially appreciated that there was very little mayo and the herb infused vinegar give the potatoes a fresh, tangy taste. Boil in salted water, until soft 1 lb new red potatoes cubed or l large red potato cubed (it's ok if it a bit more than 1 pound)  Drain and immediately combine with dressing, the hot potatoes soaks up the flavor better.  - see dressing instruction below Meanwhile, make 2 just hard boiled eggs  and chill them in ice water. Dressing: Separately combine and let sit about 10  minutes 1 t garlic, minced or crushed 2 T canola oil In another bowl, combine 1/4 c white wine vinegar 1 t salt 1 t sugar 1/2 t dill 1/2 t tarragon 1/2 t parsley Add to garlic oil to make dressing, Pour this dressing over the hot potatoes and chill immediately. While the potatoes are chilling, prepare

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 too heavy and almost sweet so instead of adding it to the whole dish, I served it on the side as a

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 s

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 al

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