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...

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,...

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...

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...