Cabbage and Beans

This side dish has been a favorite of mine lately. Any leftovers I just eat for lunch the next day as a non-meat dish. You can use any type of beans you like but I used chickpeas when I took the photo so thats why I have used them in the recipe. 

Ingredients;

2 tbsp olive oil

sea salt

1 shallot thinly sliced (or leek, spring onion or yellow onion if thats what you have)

2 cans chick peas rinsed and drained

3 cups very finely shredded cabbage

a bit of freshly grated Parmesan cheese

Pour the olive oil into a skillet over medium-high heat and add the shallots, beans and salt. Let the beans cook in a single layer for a couple of minutes, until they brown a bit, scrape and toss. Cook until the beans are all evenly brown and crispy. Stir in the cabbage and cook for a couple of minutes, or until the cabbage looses some of its structure. Transfer to a serving plate, toss the Parmesan cheese on top and serve as a side dish with whatever you're eating.

Tortilla Espanola

When I say tortilla where I live most people immediately think about the round thin flatbread used when eating tacos. Apparently tortilla means "small torte" so just as the Mexican tortillas can be seen as "small tortes" so can the Tortilla Espanola. The spanish version is a small potato cake. Traditionally it's fried in a skillet but in this recipe it's baked in the oven. That way you can make a big portion and do as I did; cut it in small squares and serve as finger-food. This way you can easily serve a lot of people.


Ingredients;

4 large potatoes sliced thin preferably with a mandolin (goes faster and you can cut really thin slices)
4 tbs olive oil
3 garlic cloves minced
1 onion
1 red bell pepper
1 green bell pepper
8 large eggs
3/4 cup sour cream
1 1/2 cup grated Parmegiano-Reggiano
a handful chopped herbs (whatever you have )
salt and pepper to taste

Preheat oven to 375F

Boil the potatoes until tender. Make sure they don't boil to long.... Drain and cool.
Line a rimmed baking sheet with parchment paper, set aside.
Place the olive oil, garlic, onions and peppers in a pan and cook over medium heat until soft and let cool. Stir in the potatoes.

In a large bowl beat the eggs, sour cream, cheese and herbs. Stir in the potato mix and season with salt and pepper.

Pour the mixture onto the baking sheet and smooth the top. Bake for approx. 40 minutes, until golden brown. Use a pin to check that it is set in the center. Remove from the oven and let cool.

Lift by the ends of the parchment paper onto a cutting board or a plate. Carefully remove the parchment paper from underneath.

Serve cold or at room temperature.

Greek Salad

There is not one recipe for Greek Salad but there is one ingredient that should be included and that is the Feta, a salty white goat cheese. This one has arugula but that is just because I love arugula.

Ingredients;

1 garlic clove
4 tbsp olive oil
4 tbsp lemon juice
1 tsp oregano
1 tbsp chopped mint
salt and pepper
1 green pepper
1 red onion
1 cucumber
6 tomatoes
Crumbled or diced feta (as much as you prefer)
12 black olives
a couple of handfuls of arugula

First combine garlic (chopped or pressed), lemon juice, oregano, mint, salt and pepper then slowly add the olive oil while whisking. The dressing is supposed to have a creamy consistency. Set aside.

Cut the pepper and onion in thin slices and the cucumber and tomato in cubes. Blend all the salad ingredients in a bowl and add the dressing. Combine with a salad spoon and fork. Serve with bread or as a side dish to meat, chicken fish etc.!

Focaccia

The Focaccia is a close cousin to the pizza, but it is lighter and thicker. Focaccia can be served plain but also allows for a lot of creativity when it comes to the topping. You can just add olive oil and sea salt or you can go wild with herbs, pestos, olives etc. I have tried several recipes but this one is as of now my favorite. I got the recipe from a close friend Gry who got it from a neighbor at their cabin.

Ingredients;

2 cups plus some water (5dl)
12 grams dry yeast
2 tsp salt
1 tbsp sugar
2 tbsp oil
6 cups bread flour (800 grams)

Combine the dry ingredients in the mixer bowl. Add the oil and half the water (lukewarm) while the mixer is running. Use the dough hook. Gradually add the rest of the water and beat for about 5 to 6 minutes. Cover the bowl and let sit at room temperature for 1 hour. Pour the dough onto a lightly oiled rimmed baking sheet. Use a rubber spatula to scrape the dough onto the baking pan. Use oiled hands and gently pull and stretch the doug evenly out to the edges. Drizzle wit olive oil and sea salt then using your fingertips create dimples all over the surface of the dough. Cover and let the dough rise for another hour. At this time add whatever topping you prefer, rosemary, olives, pesto etc. then bake in the oven (preset to 400F) for 30 to 45 minutes depending on the oven and the thickness of your focaccia. The top is supposed to be golden brown. Transfer to a rack and cool slightly then slice it and serve warm or at room temperature.

Mmmmmm!

Chevre Champignons

This is a great crowd pleaser. If served at a party as finger food use small mushrooms so that they will end up being finger size. If used as a dinner side use whatever size you fancy.

Ingredients;

1/2 lb bacon, chopped 

1 cup chopped onion

1/2 tsp salt

1/2 tsp pepper

8 ounces chevre

2 tbs heavy cream

1/2 tsp ground nutmeg

1/2 package fresh baby spinach ca 2.5 oz, chopped

36 white mushrooms if bite sized

Preheat oven to 350F

Chop the bacon and cook in a nonstick skillet over medium heat until cooked through, it should have a nice brown color without being burned. Remove bacon from skillet and put on a paper towel until ready to use. Add the onion to the pan with the bacon grease and season with some of the salt and pepper. Cook until onion is tender ca 5 minutes then remove from skillet and put on a paper towel to soak up excess fat. Add the spinach to the remaining fat (should not be much, just enough to cover the skillet) and cook until it collapses. Add the onion, bacon, the rest of the spices, the heavy cream and chèvre (crumbled) to the skillet and stir over medium heat until everything is well mixed and the chèvre is melted. 

Cook the mushrooms over medium heat, stems removed (I chop the stems, cook and add to the chèvre mixture but that is not necessary, I just don't like to waste good food) on both sides until golden brown and tender.
Put in an ovenproof shallow dish top side down and fill the mushrooms with the chèvre mixture.

Bake in the oven until the mixture starts to bubble and has a nice brownish color, 10 to 15 minutes or more.

Enjoy while warm!

Pharma wrapped Portobello Mushroom

An appetizer or a side-dish that can be prepared way ahead if time is limited.  I have used Prosciutto di Parma but you can use any other type of prosciutto, I have also used Boars Head Prosciutto and that worked fine. Bacon can also be used if you like that.

Ingredients;

As many slices of Portobello as you like
Prosciutto di Parma (a halv slice for every portabello slice)
2 garlic cloves to 12 portabello slices minced
Fresh thyme
salt and pepper
4 tbsp Olive oil

Preheat oven to 437 F.

Add the garlic to the olive oil. Dip the Portobello in the olive oil on both sides and put a thyme sprig on top, add salt and pepper then wrap the portobello in half a slice of the prosciutto. Go easy on the salt as the prosciutto adds a lot of salt to the dish by it selves. Up to this point everything can be made ahead and refrigerated.

When ready add the portobello to an ovenproof dish, drizzle some olive oil on top and bake in the oven for around ten minutes. The portobello is supposed to be nice and crispy but not burnt.

Eat warm or lukewarm!

Brie-Mushrooms

I found this recipe in one of Ree Drummonds cook-books "The Pioneer Woman Cooks" a cook book that I highly recommend.

The dish can be used as a side-dish or appetizer or as one of many items if you're having a buffet.

Ingredients;

12 (or as many as you like) big white button mushrooms

Oliveoil

1/4 cup chopped parsley

4 garlic cloves minced

5 green onions sliced

A splash of white wine (if you have any..)

One 8 ounce brie cheese cut into bite sized chunks

Preheat oven to 350F

Remove stems from mushrooms and chop. Add oil in a skillet over medium heat, when oil is hot add the mushroom caps and toss them around until they soften. Transfer mushroom caps to a baking dish top side down. 

Throw in the parsley, garlic, green onions and mushroom stalks. Add the wine if you're using it. Stir and cook for a couple of minutes or until the flavors release. Remove from heat. 

Place a chink of Brie inside each mushroom cap then pour the parsley mixture on top. 

Bake in the oven for 15-20 minutes. The dish is done when the cheese is all melted. 

Can be served straight out of the oven or at room temperature.

Love Them!!

Broccoli Slaw

This slaw can be used with anything you would use to accompany a regular coleslaw. It works perfectly with any type of grilled dish. A lot of my friends that I serve this to say they didn't really think that raw broccoli would work that well but it certainly does.

Ingredients;

2 broccoli heads
One handful of pine nuts toasted in a nonstick pan without oil (tossing all the time until golden brown and fragrant)
One handful dried cranberries
1/2 red onion finely chopped

Dressing;

1/2 cup sour cream

1/3 cup mayo

2 tbsp cider vinegar

1 tbsp sugar

Shred the broccoli in a food processor ever so slightly, you don't want the pieces to be to small. Add to a bowl with the pine nuts, cranberries and onion and blend. Mix all the ingredients for the dressing and add to the broccoli mix. Blend well and transfer to a serving bowl. The slaw will tolerate a day or two in the refrigerator if not used all at once.

Enjoy!

Brussel Sprouts with Balsamic Glaze and Cranberries

If you still have some leftover turkey here's another side that is sure to be a crowd pleaser. Also it's an easy not to time consuming recipe. The Balsamic glaze can be made ahead and since the Brussels sprouts are made in the oven there is not much tending to them.

Ingredients;

2 pounds Brussels Sprouts
1/3 cup Olive oil
Salt/pepper
1 cup Balsamic vinegar
1/2 cup sugar
Dried cranberries


Trim the Brussels sprouts and cut them in half. Arrange on a baking sheet and toss with olive oil. Sprinkle generously with salt and pepper and roast at 375F for 25 to 30 minutes, they should be golden brown.

While the Brussels sprouts are in the oven combine the balsamic vinegar and sugar in a saucepan, bring to a boil then reduce heat and continue boiling until the glaze is thick (take into consideration that it will continue thickening as it cools of)

Drizzle the balsamic reduction generously over the roasted Brussels sprouts, keep the rest of the glaze for later. Sprinkle with dried cranberries. Toss and serve!

Enjoy!

Mashed Potatoes

Mashed potatoes are really easy and a good side-dish. It's a sure staple item at the thanksgiving table. There are a lot of different ways to do the mashed potatoes. In some you don't peel them to get a more robust mash, in some you add carrots, celery root etc. etc. This is just one way of doing it that I normally prefer. It is plain but if you want to be adventures just add garlic, parsley, chili....

Ingredients;

2 pounds potatoes peeled and cut in small pieces

2 sticks unsalted butter

1 - 2 cups heavy cream

salt 

pepper

Boil potatoes in water until more than well done. Don't use any salt in the water. Strain and put back on the heat for a short while so that the potatoes are really dry but make sure they don't burn. Shake the pot constantly while doing this.

Puree the potatoes using a potato ricer making a fine no lump puree. Add the butter and cream and blend while the butter melts. You might have to put it back on the heat. Taste with salt and pepper. The consistency is supposed to be like a thick custard. 

Enjoy!

Brussel Sprout Slaw with Mustard Dressing

A versatile dish that can be used as a side or at a buffet table. It is perfect served on the Thanksgiving table.

Ingredients;

1/4 cup whole grain Dijon mustard
salt/pepper
2 tbsp apple cider vinegar
2 tbsp lemon juice
1 tbsp sugar
1/4 cup vegetable oil
1 1/2 pounds brussel sprouts


Whisk mustard, vinegar, lemon juice, salt, pepper and sugar in a bowl. Whisk in oil a little at a time until dressing has a thick consistency.

Bring large pot of water to boil, add 1 tbsp of coarse salt and  brussel sprouts. Cook until crisp tender and still bright green, about 5 minutes. Drain and rince in cold water. Cool on paper towels. Using a  knife or food processor or a mandolin, slice brussel sprouts. Transfer to a large bowl and toss with the dressing. Let marinade for 30 to 60 minutes and serve.

This dish can also be made with maple glazed pecans if you are not serving people with nut allergy.

Maple Glazed pecans;

Nonstick vegetable oil spray
1 cup pecan halves
1/4 cup maple syrup
1/2 tsp coarse salt
1/4  tsp freshly ground black pepper

Preheat oven to 325 F
Spray a large sheet of foil with nonstick spray.
Place pecans on small rimmed baking sheet. Whisk maple syrup, salt and pepper and add to the nuts tossing to coat. Spread in single layer and bake 5 minutes. Stir and continue to bake until toasted and glaze is bubbling thickly, about another 5 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. (Pecans can be made several days ahead if stored in airtight container)

Top the slaw with the pecans before serving.

Quinoa and Broccoli Gratin

This is a hearty side dish that pair well with both fish, white and read meat.

Ingredients;

1 10 oz can cream of mushroom soup
1/3 cup light mayonnaise
1/4 cup milk
1 1/4 cups shredded cheese (low or reduced fat if so preferred)
Salt and pepper
Nutmeg ( I normally don't advise on how much spice to use as it's so different what people like)
2 cups cooked broccoli
1 1/2 cup cooked quinoa (follow instructions on packet)
Grated Parmesan


Preheat oven to 350F and coat a shallow casserole dish or pie pan with coooking spray.

Combine Soup, mayo, milk, shredded cheese and spices in a bowl until well mixed. Add quinoa and broccoli and combine.

Add mixture to the prepared dish. Sprinkle with Parmesan and bake for 30-40 minutes. The dish should be bubbly on the edges and golden brown.

Mustard dressing

We eat a lot of salads at our house and so as not to get bored I have a lot of different dressings that I use. This is one of them!

Ingredients;


3 tbsp honey
1 tsp dijon mustard (or more, I not to exact when making dressing)
salt/pepper
white vinegar (white wine, white balsamic, apple vinegar or whatever white vinegar you fancy)
olive oil (I don't use expensive oil when I make a dressing like this)


First I add the honey, dijon, salt/pepper and vinegar to a bowl and whisk until combined. Taste the mix to make sure it has the right balance of sweet and sour and enough salt/pepper.

When that is done add the olive oil a little bit at a time while whisking continuously. After a while the dressing will thicken and get a more dressing like texture. Thats when you start to taste to see when you have added enough oil. This is all about preference, some use a little bit more, some less. The important thing to remember is that the dressing is not done, and it is not enough oil until it thickens. This might sound strange but you will notice....

You can also use this recipe to make a balsamic dressing, just use balsamic vinegar instead of white. You can also add garlic, herbs etc. to make it even more interesting.

Yumm!

Creole Coleslaw

As you might have discovered my family likes our food a little bit on the spicy side. This means that a lot of the traditional dishes had gotten a more fiery version around here, so also with the coleslaw. Sine our youngest member of the family can't eat either carrots or apply this coleslaw has just the shredded cabbage. (that I most of the time by already shredded for convenience)

Ingredients;


2 cups shredded cabbage (I buy the fine shredded one, angel hair)

Dressing;
2 tsp sugar
2 tsp white wine vinegar
1/4 cup mayo
1/2 cup sour cream
2 tbs dijon mustard
A handful parsley, chopped (can also be added to the shredded cabbage directly)
Creole seasoning (as little or as much as you like)

Add sugar to the vinegar and whisk until combined. Add the remaining dressing ingredients except the creole seasoning. Blend until combined. Season with the creole seasoning until the dressing is spicy enough.

Add the dressing to the shredded cabbage, blend until well combined. You will need a big bowl for this to make sure it doesn't spill.

This is a great side dish for meat or fish or can be used as a starter salad!

Enjoy!

Morrocan Spiced Beans

This is a Moroccan version of the american/mexican/cuban baked beans although I would be surprised if it is a traditional Moroccan dish, it seems to me a bit more like some cross over type of dish. Anyway it tastes extremely good.

Ingredients;

2 cans white beans like kidney beans (or you could use dry ones and soke them overnight...my planning is most of the time not good enough for that version)
1 onion
4 cloves garlic
2 carrots finely diced
3 stalks of celery finely dices
1 leek finely diced
2 oranges
4 tomatoes, finely diced but not as small as the other vegetables
Olive oil for the casserole
1 oz bacon, diced
1 tbs tomato paste
1 bunch thyme
2 tbsp Ras el Hanout
1 can (14 oz) chicken stock (or more or less, this  depends on how liquified you want your beans)
Salt

Peel and dice onions and garlic. Wash, peel and dice the rest of the vegetables (I did not peel the tomatoes). Peel the orange, remove the white skin, half and slice.

Heat olive oil in a casserole, brown onions and bacon (diced). Add the vegetables (not the tomatoes) and garlic and brown at medium heat. Add tomato paste, drained beans, oranges, tomatoes and thyme and season with the Ras el Hanout, salt and pepper. Simmer until the spices has blended well and the liquid has reduced to your liking. Taste and season more if needed. Remove orange slices.

This bean casserole works well with all kinds of meat but I especially like it with lamb or chicken!

Guacamole

For Christmas I got something I've had on my list for a long time; a Molcajete. This is a traditional Mexican mortar and pestle made of Mexican volcanic stone, used when making guacamole, salsas and mole sauces.
Today I'm using it (not for the first time...) for Guacamole.

Ingredients;


A handful mixed cherry tomatoes
1-2 fresh chilies (depending on their strenght)
A handful of fresh cilantro
2 ripe avocados
1-2 limes (I use 2 but if you like it less sour only use 1)
Salt and pepper

Divide the cherry tomatoes in 4, chop the chilies and cilantro and add it to the Molcajete.

Use the pestle to squeeze the tomatoes, chilies and cilantro together. Add the avocados and juice of the 2 limes (or 1 if you prefer) and continue to use the pestle until the guacamole has the right consistency.

Some like it rather chunky (I do!) but some like it more smooth. Taste and adjust the flavors by adding salt and pepper and perhaps more lime, chili or cilantro.

I like to serve my Guacamole straight from the Molcajete but if you want you can put it in or on something else. Your Guacamole can be served with fish, chicken, meat, chips or perhaps as I did with a plate of vegetables for dipping.

Bon Apetito!!!

Burger buns!

The Americans love their burgers and even if I just buy the regular burgers in the meat isle at Publix they are really good when you add some spice to them before you put them on the grill.
The buns though they are a totally disaster! They are somewhat sweet, way to soft and rather spongelike so when we have burgers I always make my own. (Later i will give you my burger recipe but this time I cheated and just bought the regular Publix ones!)

Ingredients;

2 envelopes dry yeast (I use Fleischmann's® Active Dry Yeast)
1 1/4 cup lukewarm water
4 tsp olive oil
2 eggs
1 1/3 pounds flour
1 tsp turmeric
sesame seeds
1 egg for brushing

Whisk the yeast in the lukewarm water until it's dissolved. Add oil, egg, flour and turmeric. Knead with your hands or preferably a mixer until the dough is smooth. . When I use my Kitchen Aid I run it for at least five minutes

Let stand covered in room temperature for at least 30 minutes under a towel. I also put Glad Cling Wrap under the towel. After 30 minutes or when the dough has doubled its size divide the dough into pieces and make rolls.

Put the buns on a baking sheet and flatten them. Let them rise for another 15 minutes under a towel then brush them with the egg (beaten) and sprinkle with sesame seeds.

Bake in the oven on 390F for appr. 15 minutes.

Serve with the burgers of your choice and enjoy!

Cauliflower Gratin

As I guess you have already discovered I'm a big fan of side-dishes. When it comes to dinner it's not the main dish that's the problem it's the side-dish. I mean it's not a big deal to put a piece of chicken, fish or meat in the oven but it's figuring out what to serve together with it that's the headache. If you have a lot of side-dishes that goes with all types of food you will never run out of dinner ideas though.
So here's another one...

Ingredients;

1 regular sized cauliflower, trimmed and cut into florets
1/2 cup panko (breadcrumbs)
1/2 cup finely grated parmesan
1/3 cup of cream (pouring) or you can use half and half
salt and pepper

Preheat the oven to 400F. Add the cauliflower florets to a pot with salted water and bring to the boil. Cook for a couple of minutes until just tender. Drain well. Place the florets in a shallow oven-safe dish, add the cream and top with a mix of the breadcrumbs, parmesan and salt & pepper. Put in the oven and bake until the cream is bubbly then broil (in the oven) on high until the top is golden and crunchy.

Yummy in my tummy.........

Sweet Potato Mash

The main course on New Years Eve was duck breast and as a side we made a sweet potato mash. Its easy, tastes good and the sweetness goes really well with the duck breast.

Ingredients;

4 sweet potatoes
2 Idaho potatoes
Butter
Salt/pepper

Pell and cut the potatoes in chunks, the smaller the chunks the faster it boils. Bring to a boil in a pot with water and boil until soft. Remove the water and pure with a hand blender. Add butter, salt and pepper to your taste. We also added some of the duck fat. This side-dish goes well with almost everything.

Mmmmmmmmm!

Smoked Salmon Cream with Grisini in glasses

This dish was also part of our New Years Eve menu. You can find it in the same cook book as yesterdays Granité, "Gourmet" for nybegynnere. The dish doesn't necessarily need to be served in glasses, you can put the cream on crostini's or on a toast or put it in a bowl with crackers on the side as a spread.

Ingredients;

8 oz Philadelphia cheese
1/2 cup milk (I use reduced fat you can use whatever you want)
Juice from 1/2 lemon
6 tbsp good olive oil
1/2 pound of smoked salmon cut in small pieces
3 tbsp chopped chives
1 tbsp chopped thyme
1/2 tsp salt
5 rounds with the pepper mill

Put the cheese, milk, lemon and olive oil in the bowl attachment to the hand blender and blend for ca. 15 sec. Add the smoked salmon, herbs and spices and blend an additional 10 sec.
Put the smoked salmon cream in high glasses, top with some olive oil and grisini.

Eat and be merry!!