365 recipes

I am removing the recipes from my other blog so all the food will be in one place and easier for you and me to find... This is a traditional Scandinavian soup for a light dinner or a warm veggie side for this 'getting chilly' time of year. It's like a 'Swedish Miso' since you can add more to it to make it hearty or leave it light just spinach & broth instead of seaweed & soy. Bring to a boil… 1 quart chicken or vegetable broth add  5-12 oz fresh baby spinach , roughly chopped Blanch spinach for 3-4 minutes then remove spinach with slotted spoon into a sieve. Press spinach in sieve to remove as much liquid as possible, with the liquid draining back into the stock.   Chop the spinach more finely . Pour remaining stock out of saucepan temporarily into a heat proof container Melt  2 T unsalted butter  in empty, hot saucepan then stir in  2 T flour  to make a roux. Pour stock slowly back into saucepan over medium heat, stirring continuously until all

I love that in Sweden root vegetables are called  rötfrukter , literally "root fruits" since n utritional speaking, this is truth (they have a lot of sugar).   The liberal use of them in Scandinavia prompted me to experiment and I like more of them than I ever had believed I would. Once again, how you cook things makes all the difference! Here is a recipe that changed my mind about BEETS ...and herring for that matter. Every classic Scandinavian food cookbook I have looked at has a version of this recipe.  It is really a terrific potato/beet salad. Easily made ahead, transportable and a side or a complete meal on a warm summer day. Friends who think they are not going to like it are surprised that they do... and then they go get a second serving. I thought I had posted this a long time ago. But I couldn't find it here so even though summer is over, I had to post it while I was thinking about it. SILLSALLAD  - Beet, Potato & Herring salad with a mustard sour crea

My legume experiments continue... The original Australian recipe that inspired this one left out a few steps and also called for 2 hours of baking the eggplant... "ain't nobody got no time for that!" Plus, it also required ingredients that I just can't get here in the states. And you will still have to go to the store ahead of time for this meal. It was so intriguing that I carried on and here is my version. The eggplant (which I usually do not like) was so soft it was a nice contrast to the other ingredients that are an explosion of different flavors. I don't think I have ever eaten something so unique. Dad wants to eat it once a month, he liked it so much. I would have never guessed! E heard the word 'lentil' and his taste buds shut down. He still ate it. I am determined to find a legume he can be happy about if not excited for. Preheat oven to 350 degrees. In 3 cups of water , boil 1/2 c dry lentils for about 15 minutes, then drain and set

As you know, I have been experimenting with different legumes. I made dahl tonight and wanted to pair it with a good contrast. (when I find my favorite recipe for that, I will share.) I found a fig salad that sounded intriguing but... I didn't have any figs (surprise- not!) But I did remember I had fig jam in the cupboard. So, this is what I came up with and we all loved it. I am not going to put amounts because it's just an assembly. Make one per person. Layer a slice of Naan bread with a thin layer of  fig jam Then put a few  torn pieces of goat cheese on top. Layer some mixed baby greens on top of the cheese.   and drizzle with olive oil and Basalmic vinegar Then lightly sprinkle it with salt and pepper . *Dad added chicken to it the next day and said it was delicious so I guess it works as an entree too. We ate it with dahl and grapes. I folded mine in half and ate it like a sandwich. It was delicious! I am definitely making these again, so fast, so ea