365 recipes

This is a very light soup. Definitely a side soup if a more filling meal is needed. Sauté in 2 T melted butter 1 onion, chopped,  as the onion begins to soften, sprinkle with  2 T all purpose flour, stir well After 3 minutes, slowly pour in  500 ml water, stirring constantly  add a generous pinch of salt.  When thickened, add 300 g thinly sliced baby red potatoes and stir Cook 5 minutes, then add 150 g thinly sliced carrots Cook for 5 minutes, then add 250 small florets cauliflower and stir in 300 ml whole milk After 5 minutes, turn off heat and add 50 g frozen baby peas  a generous handful of chopped fresh dill (about 1/2 cup) 1/4 c chopped fresh chives white pepper and more salt to taste Finally add 1/2 - 1 cup of finely grated white cheese like gruyere  Combine well and let rest before serving.  I love this soup with toasted and buttered rye bread for a light lunch in the summer.

 Apparently not a true Japanese food, a more recent but fun level up of the humble onigiri Prepare layers:  1. 1 can tuna in oil mixed with  1 1/2 T kewpie/japanese mayo 2. 1 large avocado , thinly sliced 3. 1 long/english cucumber, thinly sliced (think potato peeler) 4. 2 soft-med boiled eggs or ramen eggs (ajitsuke tamago: boiled egg marinated in teriyaki), sliced thin 5. 1/2-1 calrose rice , cooked & cooled, leftover is best Other ingredients:  4-6 rice paper/spring roll skins 4 nori/seaweed sheets   toasted sesame seeds Furikake/rice seasoning Working with 2 rice papers and 2 nori at a time:  wet the rice paper briefly in warm water. Line them up vertically, place nori on top of each on a clean counter or cuttin board. Make one slice with scissors halfway in on the top 1/3 on right and one slice halfway in on bottom 1/3 on the left - creating the shape of the letter S through the nori and rice paper. (it will be foldable: top right over to le...

This is a light, quick, veggie salad that was filling and tasty Make Peanut Sauce by mixing:  1/3 c peanut butter 2 T soy sauce 2 T rice vinegar 1T sesame oil 1t lemon juice Set aside while you chop the vegetables (or use pre-chopped or leftovers):  I just used equal amounts, about a handful, enough for two people with the above sauce:  Lettuce Spinach Cucumber Carrot Broccoli Yellow or Orange Bell pepper Avocado etc.  Top with chopped mint and cilantro, sliced almonds (or peanuts) , a handful of crushed dried ramen noodles and a chopped medium boiled egg (chicken , etc. would work too) Tasted good immediately and chilled for later.  If its too much liquid dressing for your taste, just add a bit more peanut butter to thicken

 Prepare your preferred combination of  sliced vegetables of consistent thickness:  potatoes, new potatoes, parsnips, red beets, yellow beets, leeks, red onions, sweet potatoes, carrots, whole garlic cloves, cauliflower, broccoli .  colored bell peppers, zucchini , etc.  Place your thickly sliced vegetables in a large bowl and drizzle with  Olive oil Sprinkle generously with salt and cinnamon Mix with your hands until all surfaces are well and evenly coated. Spread evenly on a silpat on a cookie sheet. Roast the veggies at 375º until they are tender and toasty. Timing depends on the thickness of your slices, anywhere from 20-40 minutes. 

All this time before the apple pie recipe made it on here.   We don't make it much anymore but I did back in the 90s. To keep the apples from browning while I was working on a crust one Thanksgiving, I squeezed a lemon over them. Everyone liked the added zing of lemon in the pie so I have done it ever since. Beat until pale and fluffy-  1/2 c butter 1/2 c brown sugar , then add 1 c flour 1 t ground cinnamon 3 T water Mix until smooth and thick and set aside. Core and slice 6 c of granny smith apples and squeeze a half of a lemon over the mount Stir apples into the set aside sugar mixture and mound into your pie crust Sprinkle the apple mixture with  1/2 c sugar 1 t ground cinnamon Bake 45 minutes on bottom rack of oven at 350º 

 My brief childhood move to New Mexico is full of great recipes and great food as my parents really embraced it as an adventure away from our Los Angeles home. My mom took a cooking class and carried the flavors into her home for the rest of her life. You can add meat to this dish if you want a casserole out of it. Preheat oven to 350º. Lightly oil/butter a 9x12 baking dish.  Scrub and slice thinly 1 1/2 lbs new red or golden potatoes. Dice 1/2 c red, yellow or white onion Chop 3/4 -  1 c of roasted green chiles - Hatch Chiles are recommended if you can get them, as hot as you prefer Cube 4 T butter You will also need about 1 c heavy cream 1 c grated Queso Oaxaca or Jack or white cheddar cheese , a mild flavored "good melter" 2 t salt 1 t freshly ground canela (mexican cinnamon)  Layer the ingredients in 4 layers, starting with a thin layer of 1/4 of the potatoes followed by 1/4 c cream and topped with 1/4 of the chiles, cheese, onion, butter, salt and canela. Rep...

 Zucchini Cakes A quickly prepared side dish or smörgåsbord platter as you can make them as small as you wish.  Think veggie crab cake. Coarsely grate  3 C zucchini Place in colander, sprinkle with salt and let drain for 30 minutes. Press with towel to remove liquid, which reduces the quantity to about 2 cups. Place grated, dried zucchini in a bowl with 1 c fresh bread crumbs (baguette in food processor) 1 egg 2 green onions, thinly chopped  1/4 c colored bell pepper, diced 1 1/2 t Old Bay seasoning 1 t Dijon mustard  1 T plain yogurt Mix well and form into 8 equally sized patties. Chill. A good hour is best if possible.  Near seving time, fry cakes in a thin layer of butter and vegetable oil until they are browned on both sides. Drain on towel before serving. 

Apparently my family says this blog is not coming up on google searches and is difficult to find. They have asked me to transfer to substack for easy accessibility and so I did. I still find this the better way to search for an individual recipe and easier to upload here first.  Find these recipes and any new arrivals also at: https://substack.com/@swedeheartrecipes