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 u...

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...

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,...

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 ch...

So I wanted to use the spaghetti squash but I wasn't in the mood for the usual Italian meatball pseudo-spaghetti. I also wanted something just as quick and easy so I browsed around on the internet and got an idea to use Mexican flavors. Here is what I served everyone tonight so we can remember it. There are no real measurements since every squash is a different size. Cut a spaghetti squash in half and remove the seeds. In a microwaveable dish, place one half skin side down so it can be filled with: cooked, cut up chicken diced Hatch chiles zucchini, chopped finely red bell pepper, chopped finely onion, chopped finely OR onion powder sprinkled on top Sprinkle it all with a little salt, pepper and cumin and shredded Jack, Manchego or other cheese Pour some enchilada sauce over it all. Add some heat with salsa, chile powder or whatever you like or not. Cover and cook- I microwaved a large half for about 15 minutes The smaller half only took 10 minutes. I served i...

I can't come up with a name for this dish inspired by B's braces getting tightened and her love of "funeral potatoes" aka 'heart attack on a plate. ' This is basically a Scandinavian inspired twist on scalloped potatoes.  The root fruits (as they are called in Sweden) break up the monotony of just potatoes, adding some other flavor but not giving up too much of the creamy comfort of the original. Give it a try when it's cold outside or you need a change from your usual potato dish. Prepare: 4 medium red potatoes , sliced thin (leave skin on) 1 parsnip , peeled and sliced thin 1 golden beet, peeled and sliced thin 1 large leek , sliced thin 3 T of cold butter, cut into cubes 11/2 -2  cups of Havarti cheese - shredded or cut into thin strips Place one half of each ingredient in a greased baking dish. Sprinkle the layer with salt, pepper, and paprika and pour 1/2 cup of milk over the top Then make the second layer and sprinkle the top with...

The perfect accompaniment to the Lebanese meatballs even though this is from Iran. Melt on low heat: 1 T unsalted butter toss & coat: 1 c Jasmine or nonsticky rice (I used 1/2 white & brown when my wild mix was out) Then add: 1/3 c pistachios, chopped (I substituted macadamia when we were out of pistachios) 1/3 dried apricots, chopped 1/4 c almonds, chopped (or slivered) 1/2 t salt (original recipe calls for 2 t salt but it was TOO much) 3-4 star anise, I used 2 t fennel seeds, crushed Stir and pour in: 2 1/8 c hot water bring to a simmer and cover. Cook for 15 minutes or until fluffy. Meanwhile, place on a silpat: 1/2 to 1 red onion, sliced (original recipe calls for 2 but we don't eat that much) then drizzle with 1-2 T unsalted butter, melted Bake in a 350 degree oven until crispy Place on top of cooked rice with a few nuts and apricots to serve. Original recipe calls for more melted butter on top of all... ) Original recipe by Mark Zolun, owner of Iralia, no longer o...

Just a twist on the usual mashed potatoes using celery root. Its an ugly thing but changes up the flavor, you might like it. In a large pot of chilled, salted water, bring to a boil 1 lb potatoes, one inch chunks When water is boiling, add 1 - 1 1/2 lb celery root, peeled and cut in one inch chunks When both are tender, drain and mash over low heat. Add a few tablespoons of butter and salt and pepper to taste.

She was so happy to hear you liked it. In Grandma's words: All the zest of a large orange such as a Navel [use a rasp so the zest is very fine] Juice of the orange 12 oz fresh cranberries - rinsed 3/4 cup honey, agave or sugar Add all together in a saucepan on low heat. When it sounds like the bursting of berries is over..add 1/2 tsp vanilla. Cool down- tastes even better if cooked the day before. You can even put it in a cleaned can if you want to serve it with that can shape, haha.

We got this recipe from Marilyn when we went to Atlanta for Thanksgiving from Chapel Hill. I have never liked the one with the marshmallows on top so I loved the coconut especially.  The original recipe calls for more sugar and butter but we have been using the smaller amounts every year now. I will include the range and you can see which way you like it best. Mix together: 4 c sweet potatoes, steamed and mashed OR 45 oz canned sweet potatoes 1/4c - 1/2 c brown sugar, depending on desired sweetness - I use less than 1/4 c nowadays. 1/4 - 1/2 c unsalted butter, softened 2 eggs, beaten 1/2 c milk or 1/2 can sweetened condensed milk 1 t vanilla Pour into casserole dish and spread on topping. Topping- Cream together: 1/4 - 1/2 c brown sugar, again depending on how sweet you prefer, I use 1/4c  1 c unsweetened coconut flakes, shredded  or sweetened coconut -just reduce sugar 1/2 c slivered or chopped nuts (opt.) 1/2 c white flour or ground oats or whole whe...

This is by no means the real Southern cornbread. I include this recipe because its quick and easy and comes with memories. I think it was my grandma's recipe. We only ate it on soup nights. My mom would bake it in a square pan and cut it into nine pieces. We would be allowed one piece and could eat it with butter and honey. I remember some serious passion going into the argument over who's turn it was to get the center piece. It took a few years before my mother decided to start cutting it differently but then no one could eat the middle, crustless piece because there wasn't one and it just wasn't the same. Sift together in medium bowl: (figuratively, you don't really have to sift it) 1 c flour 1/4 c sugar 4 t baking powder 3/4 t salt 1 c yellow cornmeal (the same you use under your pizza) Set aside In small bowl, cream together: 2 eggs 1 c milk 1/4 c unsalted butter, softened. When smooth, mix with dry ingredients-barely-gently. Pour into 9x9 pan and bake ...

So traditionally this is St Martin's Day in Sweden. When our great grandmothers live there they would serve, on the eve of this holiday, a roast goose, new potatoes and glazed fruits. I made the whole dinner once but don't really care for goose - its very oily. But the glazed fruits were delicious and a nice side dish for the cold months. They are really more of a dessert and could taste great with a scoop of ice cream for a larger serving. Soak for 10 minutes: 1/2 lb pitted dried prunes enough hot water to cover prunes Melt over md/hi heat in skillet: 1/4 c unsalted butter then add: 3 large apples, thickly sliced Turn gently until transparent, about 8 minutes. Sprinkle with 1 T brown sugar 1/2 t gr cinnamon Gently turn to glaze all apples and add the prunes. Heat through 2-3 more minutes and serve warm

I have very fond memories of escaping from campus and spending the weekend with Grandma A. Her dinners were so delicious to me after weeks of being on my own and having no cooking skills. After dinner she would serve her home-canned fruit and/or juice. I have never tasted better, the cherries and grape juice in particular. As she was very into nutrition, she would be proud of how healthy I eat now! After I was married, Grandma gave me her wheat bread recipe (another of my favorite things to eat at her house with homemade jam and butter) She altered her favorite recipe so it only made 2 loaves as she used to make many at a time. It was thoughtful of her as I needed very basic instructions at the time. In her words: Heat to scalding temp. 2 1/2 c water* or part water and milk . Add 4 T butter or shortening, 1/3 c brown sugar or part honey . When liquid is lukewarm, beat into it - 5 c whole wheat flour, 1 pkg. yeast, 1 T salt and *if using all water, add 1/2 c powdered milk . Le...

LOVE this! So yummy. Worth the effort. In wide pan, place 3 large Anjou pears, peeled halved & cored (flat side down) 2 T butter 2 T sugar 1/4 c water 1/8 t nutmeg Cover and simmer for 10 minutes over low heat. Remove pears and boil juices down to 3-4 Tablespoons. In a small bowl, add juices and 3 egg yolks and beat until thick, then add gradually while beating: 1/2 c sugar Continue to beat until stiff. Then add: 2/3 c toasted almonds, ground into bits 3 T butter, room temperature Set aside. In separate bowl, beat to soft peaks: 3 egg whites then gradually add 2 T sugar and continue beating until stiff Fold this meringue into egg yolk mixture gently and spoon it into round (if possible) baking dish. Arrange pears halved side down atop egg mixture and bake at 350 degrees for 40 minutes. Serve with whipped & sweetened cream. You can substitute golden delicious apples for the pears.

You can store these in the freezer for "running late" mornings with some fruit or use as snacks for a hike. If you double the recipe, you can still cook them in a 9x13 baking dish, just double the cooking time as they will be much thicker. Mix together in small bowl: 4 T unsalted butter, melted 1/2 c agave or honey or brown sugar 1 t vanilla 2 eggs, beaten In larger bowl, mix together: 1/2 c whole wheat flour (or white, or combo) 2 t cinnamon 2 t baking powder 4 c quick oats Combine with egg mixture. When well blended, add: 1-2 c raisins or chocolate chips or coconut or chopped nuts ...or a combo of all three Press into 9x13 baking dish and bake at 350 degrees for 15 minutes (30, if you double it) Slice when cooled and store in freezer if they last that long.

Another variation on mashed potatoes- Italian mashers: Bring salted water to a rolling boil. Prepare: a bowl of ice water. 1 lb potatoes, peeled and cut into chunks 1 c fresh basil leaves Boil basil leaves for 10 -15 seconds, NO MORE! Remove immediately with slotted spoon and plunge into ice water bowl. Remove and drain and set aside basil. Add potatoes to boiling water and cook until tender. In small saucepan, heat 1/2 c milk & marscapone, or use whole milk, half & half, cream... 1/3 c Parmesan, shredded until simmering, add in basil and process with immersion blender until smooth. Drain cooked potatoes, reserving some cooking water. Mash potatoes and slowly add the cheese sauce, mashing or blending as you go. Salt and pepper to taste, add cooking water if more moisture is needed. Make as smooth or as chunky as you'd like. Sprinkle on more Parmesan to serve. Try with pesto or sun-dried tomatoes on top.

This sauce is great for eggrolls, gyoza/potstickers, bao buns and many other kinds of Asian food. Toast over medium heat, stirring often about 2 minutes: 1 t sesame seeds Then combine with 2 T soy sauce 1 1/2 T rice wine vinegar 1 t onion powder or 1 T finely chopped fresh green onion 2 t minced ginger Heat 1-2 minutes more until the mixture begins to bubble on edges Remove from heat and let stand before serving. a variation of a Williams-Sonoma recipe

You may not make this often but its so easy if you have a bunch of basil to use up There are many different recipes for pesto, this is just representative and quick. In food processor or blender, process: 2 c packed fresh basil 1 T olive oil 1/8 t salt 1 clove garlic, minced ok Then add in & process briefly: 1/2 c parmesan, grated 1 T pine nuts Then salt and pepper to taste This is a basic pesto. If you want to change up the flavors consider adding: 6-12 sun dried tomatoes packin in oil, drained 1 T fresh parsley 1/4 c basalmic vinegar Play with it and see what you like best Use as a sandwich spread, a pasta sauce, on pizza, etc. etc.

This is a super easy recipe. You can make these any shape you would like just keep the sizes consistent for even baking Dissolve and let stand until foamy: 1 1/4 T dry yeast 1 1/2 c warm water In mixng bowl, combine: 1 t salt 1 T sugar 4 c flour Add in foamy yeast water. Mix and knead dough Form pretzels and place on silpat or greased cookie sheets Brush each pretzel shape with beaten egg and sprinkle with coarse salt Bake at 425 degrees for 12-15 miinutes, depending on size - until golden and puffy.

Do you remember Sarah Kleckner, Anni's friend in Chapel Hill? This sauce recipe came from her mother. You both loved this sauce, especially on chicken. Combine in saucepan: 1 c canola oil 1 1/2 c cider vinegar 2 T salt 6 T sugar 1 t oregano 1 t garlic salt 1 t Worchester sauce 1 t paprika Bring to a boil, and thicken with 1 T cornstarch if needed or wanted. Stir and simmer a few minutes, add more cornstarch if desired thickness isn't reached. Baste on chicken or use as a dipping sauce. I like it because there isn't any liquid