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.

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!

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.

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!

Tomato Soup

I have to admit that soup is really not one of my favorites, I often find it to creamy or heavy. This one though I love and so does my kids. It's a Tomato Soup made with no milk or cream which is why I like it I guess. To me it tastes like summer but on the other hand it's sort of like a comfort dish so you might as well serve it during the cold winter months if you live up north.

Ingredients;


2 1/2 pound ripe cherry tomatoes on the vine
4 -5 large tomatoes
1 fresh red chile
5 cloves garlic
2 small or 1 big red onion
1/4 cup balsamic vinegar
A handful of fresh basil
Olive oil
Extra virgin olive oil
Salt and pepper

Pull the tomatoes of the vine. Quarter the big tomatoes and put it all on a baking sheet. Drizzle with olive oil and season with salt and pepper. Seed the chile and divide it in 4 then add to the pan with the garlic crushed and peeled. Toss everything then put into the oven for around 30 minutes on 425F. The tomatoes are done when they look soft and shrunken and has gotten a little bit of coloring.

While the tomatoes are in the oven peel and roughly chop the onions then put them in a medium hot pan with some olive oil and salt.

Leave to soften, stirring occasionally. When they are soft add the balsamic vinegar and let it cook until the balsamic is reduced. Pay attention when doing this so it don't burn. The balsamic vinegar tends to reduce fast at the end.

When the tomatoes are done in the oven add everything to the pan of onions and blend.

In as many batches as necessary add the tomato mix to a blender with the basil and blend to soup consistency. I use my Vitamix blender on it's soup setting.  Once finished mix well, season to taste and serve with a drizzle of good olive oil,  a few basil leaves and perhaps a chunk of good bread.

Ot perhaps put it in containers and freeze for later use!

Either way, Enjoy!!

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!!!

Zucchini, Eggplant Gratin

This is another recipe I have gotten from my friend Gisela and this is as yummy as all the other recipes I get from her.

Ingredients;

1 eggplant
1 zucchini
1 pound tomatoes, cubed
olive oil
1 yellow onion (medium size)
1/2 red chili, chopped
1/2 tsp salt
as much fresh thyme as you want....chopped
cayenne pepper (a pinch or more if you like it on the spicy side)
Italian spice blend
1/2 cup creme fraiche
1/2 cup grated parmesan
1 clove garlic finely chopped (or more if you love your garlic...)


First cube ( small or large cubes is just a matter of preference) the eggplant and zucchini and fry it in a pan with the oil one after the other until it is soft. This might take some time so you might consider using two pans. When soft add to a ovenproof dish with the tomatoes. Add chopped onion, chili, thyme and the spices.

In a pot bring the creme fraiche, parmesan and garlic to a boil and add to the dish and spread it evenly.

Bake in the oven on 440 F until the dish is bubbling and has a nice color to it.

Eat with chicken, meat or as a vegetarian dish by itself.

Enjoy!

Creamed Corn

Today's Thanksgiving so I have yet another "thanksgiving" recipe for you. Perhaps not a traditional thanksgiving recipe but one that goes perfect with the turkey.

Ingredients;

1 shallot diced
1 tbsp butter
1 teaspoon salt
8 ears fresh corn
1 sprig rosemary, bruised
1/2 teaspoon turmeric
2 tbsp yellow cornmeal
1 cup heavy cream
fresh ground black pepper to taste

In a large bowl remove the kernels of the corn with either a knife or a "kernel remover" (see my picture).

After the kernels have been removed scrape of any remaining pulp and milk of the cob using the backside of a knife.

Set the corn aside. In a saucepan over medium heat, sweat the onion in butter and salt until soft. Add the corn and pulp mixture and cook over medium/high until the juice from the corn has tightened. Add the rosemary and turmeric.

Stir for 2 minutes then sprinkle the cornmeal onto the saucepan and combine well.

 Add the cream and cook until the corn has softened a bit. Season with pepper and more salt if needed. Remove the rosemary before serving.

Happy Thanksgiving y'all!

Cabbage Stir-Fry

This summer when I was back in Norway I discovered a new side-dish that is so good and so easy it's a laugh.
I pairs good with both fish, meat and chicken.

Ingredients;


Green Cabbage
Red chili-pepper, finely chopped ( use gloves while preparing this or you might get a surprise when you take of your contacts in the night...)
Olive-oil
Salt and pepper to taste

Cut the cabbage in half and then finely shred it, you can use a knife or a mandolin.

Heat the oil in a wok. Add the cabbage and the chili-pepper and stir-fry while moving the cabbage around all the time until it softens but still has a bite to it. Add salt and pepper and perhaps a pinch of cayenne. Serve immediately!

Tzatziki

Often when I'm in a hurry and don't know what to make for dinner I end up making Tzatziki. This cucumber-yoghurt recipe makes a versatile side dish that can be paired with fish, chicken, meat of any kind or just eaten with homemade bread or pita.

Ingredients;


1 cucumber
1 cup plain yoghurt (preferably Greek and strained in a cheesecloth lined sieve)
2 garlic cloves
1 tsp fresh lemon juice
1 tsp good olive oil
1 tsp chopped parsley
1 tsp chopped mint
Salt and pepper

Peel the cucumber if you prefer and then seed it. Grate the peeled, seeded cucumber and toss it with 1 tsp salt. Place it in a sieve and and set it over a bowl to drain. Most recipes ask for it to be put in the refrigerator for 3 to 4 hours together with the yoghurt but when I'm in a hurry I just let it stand on the counter for 15 min and then squeeze it to get as much liquid as possible from the cucumber.

Transfer the thickened yoghurt to a bowl, add the cucumber, garlic, lemon juice, olive oil, parsley and mint (both the parsley and mint can be skipped if you don't have it, the Tzatziki will yummy anyway).
Mix and add pepper to taste. If you need it add more salt as well. Keep refrigerated until served.

Kale Gratin

Since I moved to Florida I have seen kale leaves at my super marked every day but haven't really known what to do with it so when I found a recipe with kale i just had to try.

Ingredients;


1 shallot, finely chopped
1 garlic clove, minced
1 tbs olive oil
5 tbs grated parmesan
1 bag of kale leaves
200 ml heavy cream ( approx. 3/4 cup)
nutmeg, i use the bulb or whatever its called and grate a generously amount
5 tbs panko or other types of breadcrumbs, if you have some leftover bread why not make your own
2 tbs parsley chopped
sea salt and freshly ground pepper


If you buy the bag of kale its already washed and cut, ready to use. If not then remove the coarse stalk in the center, wash thoroughly and then cut into pieces. Blanch by putting it in a pan with boiling salted water for a minute or so. Drain and place in cold water to stop the cooking, if you have ice cubes use ice-water. This will also help preserve the deep green color of the kale. once cool, drain and pat dry with a paper towel.

In a saucepan cook the shallot, garlic in olive oil until softened. Add cream and continue to cook until cream has reduced by half, add half of the parmesan, nutmeg, salt and pepper. Remove from the heat.

In a ovensafe dish place the kale, cover with the cream mixture, sprinkle with panko and the remaining parmesan.

Bake on 350F or 175C until breadcrumbs are crisp and the kale is heated through. Approx. 15-20 min.

Eat as is or together with meat, chicken or fish.