Lentil Soup with Coconut Milk

Yummy soup, the recipe is for one portion only, here is my adapted recipe that fed 4 people just fine:
Ingredients:
1 onion
2 carrots
1 tsp red curry paste
3/4 cup red lentils
1 can of cocnut milk
2 cups of water
1 tbsp Lime Juice
2 tsp Fish Sauce
1 tsp Koriander
3 tsp canola oil
salt



1 portion
Ingredienser
  • 1/2 gul lök
  • 1 morot (70 g)
  • 1/2 tsk röd currypasta
  • 1/2 dl linser (35 g)
  • 1 dl kokosmjölk 24 %
  • 2 dl vatten
  • 1 tsk pressad limesaft
  • 1 tsk fisksås
  • 1/2 tsk koriander
  • 1 tsk rapsolja
  • salt
  1. Finhacka lök. Skala och skär morot i slantar.
  2. Fräs lök och currypasta i olja i en kastrull tills löken mjuknat.
  3. Tillsätt morot och linser och fräs ytterligare någon minut under omrörning.
  4. Häll på kokosmjölk och vatten. Låt koka under lock cirka 20 minuter, tills linser och morot är mjuka.
  5. Ta från plattan och mixa slät med stavmixer. Smaka av med fisksås, koriander, limejuice och salt.
Adapted from
http://mittkok.expressen.se/recept/linssoppa-med-kokosmjolk/

African Chicken Peanut Stew

African Chicken Peanut Stew Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour, 55 minutes
  • Yield: Serves 6-8
Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.

Ingredients

  • 2-3 pounds chicken legs, thighs and/or wings
  • 3 Tbsp vegetable oil
  • 1 large yellow or white onion, sliced
  • A 3-inch piece of ginger, peeled and minced
  • 6-8 garlic cloves, chopped roughly
  • 2-3 pounds sweet potatoes, peeled and cut into chunks
  • 1 15-ounce can of crushed tomatoes
  • 1 quart chicken stock
  • 1 cup peanut butter
  • 1 cup roasted peanuts
  • 1 Tbsp ground coriander
  • 1 teaspoon cayenne, or to taste
  • Salt and black pepper
  • 1/4 to 1/2 cup of chopped cilantro

Method

1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.
2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.
4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.
5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.


Read more: http://www.simplyrecipes.com/recipes/african_chicken_peanut_stew/#ixzz3LHMd67Gt

Brazillian Beansoup with avocado and feta cheese

Ingredients
6 dl  svarta bönor, kokta
1 st  rödlök(ar)
2 msk  olivolja
2 st  morötter
1 st  röd chili
5 dl  finkrossade tomater
1 st  apelsin(er), pressad
1 tsk  spiskummin

Topping
2 st  tomat(er)
1 st  avokado
60 gram  fetaost
1 dl  örter, hackade

Tillagning
1. Tärna moroten och finhacka chilin. Hacka lök och vitlök. Fräs löken i oljan några minuter. Tillsätt morötter, bönor, chili, finkrossade tomater, pressad apelsin, och kryddor. 

2. Koka 10 minuter tills morötterna är mjuka. 

3. Topping: Tärna tomater och avokado. Toppa soppan med avokado, tomat, smulad fetaost och färska örtkryddor.

Recept: Mia Troberg Elonq
Foto: Linnea Swärd

Näringsinnehåll:
Energi (kcal)
335,8 
Protein (g)
13,7 
Fett (g)
15,8 
Kolhydrater (g)
29,3 


Laurie's Chewy Granola Bars

Chewy Granola Bars
3 c. rolled oats- (Trader Joe’s are gluten free)
1 c. flour- (Trader Joe’s gluten free all purpose) (make sure to get subgum powder)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 c. melted butter
1/2 c. brown sugar
1/2 c. honey
1/4 c. oil 
Combine ingredients until mixed, then add:
1 c. chopped nuts
1/2 c. raisins
1 c. chocolate chips
Side note: I’ve never actually used this combination, I always substitute and mix and match ingredients. This recipe is very forgiving so let your creativity take charge!
Press into a 9×13 greased pan.
Bake at 325* for 20 minutes. Let cool completely before cutting. If you don’t they’ll fall apart–you’ve been warned.

Some of our favorite add-ins are
Cinnamon Raisin—walnuts, raisins, and cinnamon chips
Cranberry Walnut–walnuts, craisins, and white chocolate chips
Peanut Butter Chocolate Chip-leave out the nuts and raisins, and add 1/2 c. peanut butter and mini chocolate chips

Sunflower seeds, pumpkin seeds, currants

Chicken, Prosciutto and Zucchini

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-zucchini-prosciutto

Ingredients
4 boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 pound (about 8 slices) prosciutto
3 small zucchini, thinly sliced into half-moons
1 clove garlic, thinly sliced
1 lemon

Directions

  1. Heat oven to 400° F. Season the chicken with ¼ teaspoon each of the salt and pepper.
  2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side.
  3. Transfer the chicken to the oven and roast for 8 minutes.
  4. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate.
  5. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes.
  6. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.

Nut bread

1/2 cup (1.5 dl) almonds
1/2 cup (1.5 dl) hazelnuts
1/2 cup (1.5 dl)  dl flax seed
1/3 cup (1 dl) sunflower seeds
3/4 cup (2 dl) walnuts
1/3 cup (1 dl) pine nuts
1/3 cup (1 dl)pumpkin seeds
1/3 cup (1 dl) bran
6 eggs

Heat oven to  310 F (150-160 C) 
Mix nuts, seeds and the bran
Whisk the eggs and stir in the nut seed mixture
Dress a bread pan with parchment paper
Bake for about 1 hour!
Super yum to toast 

Donut muffins a la Shay!

Mmmmm
The nurse at my work makes the best Donut Muffins, here is the recipe..

1/2 cup Sugar
1/3 cup milk
1/3 cup butter
1/2 tsp nutmeg
1 1/2 cup flour
1 egg
1/2 tsp baking soda

Mix and bake, for regular muffin size 400 degrees F for 25 minutes, for mini muffin forms 325 degrees F for 12-13 minutes.

When they come out of the oven, dip them in melted butter and roll them immediately in a mixture of 1/2 cup sugar and 1 tbsp cinnamon.

WARNING! they are super addictive and if you eat one, you can't stop....

The top one is from her memory and well proven, the bottom one is the real deal...

Donut Muffins

Original recipe makes 24 muffins Change Servings

1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
Splash of vanilla
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
  2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
  3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
  4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Chilli

Mmmmmm... mouthwatering Chili


  • 2 lbs of ground turkey beef
  • 1 large onion, chopped
  • 1 green bell pepper chopped
  • 4 cloves of garlic, finely chopped
  • Kosher salt
  • 1/4 cup chili powder
  • 1 tbsp ground kumin
  • 1 tbsp tumeric
  • 2 tsp paprika
  • 2 tsp dried oregano
  • 2 tbsp Tomato paste
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp red wine vinegar
  • beer
  • 1 28 oz finely chopped tomatoes
  • 2 15 oz can black beans
  • 1 15 oz can Red Kidney bean
  • 1 15 oz can white beans


In the dutch oven:

  1. Saute onions, green pepper, and garlic in olive oil until soft.
  2. Add the ground meat and brown it
  3. Add tomatoe paste
  4. combine spices together to a mixture, then add to ground beef
  5. add red vinegar
  6. Add tomatoes and beens and some beer let simmer for 30 min to 1 hour
  7. Add salt or broth cubes for flavor
  8. For more flavor add some Heinz Chili, for more sweetness add some ketchup
  9. Serve with shredded chesee and Sour creme
  10. YUM, enjoy!



Mormors Lax

En god lax
Lite potatis - måste vara svensk ny potatis, mums!!'
Sparris, svensk vit
Grön oxå
Smarrig vin sås

Beef Enchiladas

  • 1 pound lean ground beef 
  • 1 small onion, chopped 
  • 1 small bottle enchilada sauce
  • package (8 inch) flour tortillas 
  • 2 cups shredded Cheddar cheese 
  • 1 (2.25 ounce) can sliced black olives, drained 
  • 1 (2.25 ounce) can green chiles, drained
  • 1-2 clove garlic, minced
  • 1 can refried beans



Directions

  • Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion and garlic until beef is evenly browned and onion is tender. Add refried beans, and green chiles, stir.
  • Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
  • On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
  • Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
  • Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Blueberry muffin with Quinoa

ingredients

Makes 10 muffins.

1 cup cornmeal
1 cup rice flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cooked quinoa
1/2 cup maple syrup
1/2 cup rice milk
1/2 cup applesauce
1 tablespoon lemon juice
1/4 cup canola oil
1 cup blueberries, fresh or frozen

directions

1. Preheat oven to 375°F and lightly grease 10 muffin cups or line with paper baking cups.

2. In a medium bowl, mix together cornmeal, rice flour, baking powder, baking soda, and salt. In a separate bowl, whisk together cooked quinoa, maple syrup, rice milk, applesauce, lemon juice, and oil.

3. Add wet mixture to dry mixture and stir until just combined. Fold in blueberries, spoon batter into prepared tins, and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from pan and place on a wire rack to cool.

Did You Know? Quinoa is actually a seed rather than a grain, and it's packed with protein. You can buy it in white, black, and red varieties. It adds an unexpectedly moist texture and slightly nutty flavor to these gluten-free muffins.

From

http://www.yogajournal.com/lifestyle/food/recipes/recipe/11909

Swedish Panncakes - Crepe style!

4 eggs
1 2/3 cups milk (4 dl)
7/8 cup flour (2 dl)
1/2 tsp salt
Sugar
1 tbsp Melted butter
More butter for frying the panncakes

Mix egg, milk, flour, salt and sugar smooth (no lumps)
Let it sit in the fridge for 1 hour (so the flour will thicken a bit) the mixture should be pretty soupy
Add melted butter
Heat up a frying pan add butter
Pour some of the panncake mixture in the pan
Tilt the pan all directions so you just barely coat the bottom of the pan
Flip the panncake over and brown the other side
Serve with whipped cream and your favorite jam! 
The thinner the Panncakes the better job you did :)

Make another one and enjoy!!


Apple Crisps

Here is a basic Apple Crisp recipee, play around ith it and enjoy:
1 stick butter
1 cup flour
1 cup brown sugar
1 cup oats
Flavor with cinamon and almond extract
Apples, peeled, cored and sliced

Mix all ingredients together, sprinkle over the apples, bake in the oven for 350F or higher until done, about 30 minutes

YUM!

Cinnamon Rolls - Swedish style

1 1/2 stick butter (150 g)
1 tbsp crushed cardemon
2 cup milk (5 dl)
1/2 tsp salt
0.4 cup Syrup or Sugar
3 envelopes of dry yeast (50 g fresh yeast)
1 egg
5 1/2 cup flour aproximately

Filling:
3/4 stick butter, room temperature
0.3 cup sugar
1 tbsp Cinnamon

How to make it:
  1. Melt the butter in a pot, crush the cardamon and add it with milk, salt syrup/sugar to the butter
  2. Heat up mixture to 100 F, (37 C)
  3. Pour mixture over the yeast in a big mixing bowl, add the egg and flour, keep mixing until dough is slightly tacky
  4. Cover the bowl and let the dough sit and rise for 45 minutes
  5. Make the filling
  6. Split the dough in 2 equal parts, take a rolling pin and roll it to a rektangle
  7. Spread the butter mixture over the reactangle
  8. Roll up the dough to a roll, cut into pieces, put the "rolls" on parchment paper (instead of rolls try to make "knots"- take the rectangle, fold in half, cut the half into strips that you "twist" around itself and then tie into a knot)
  9. Cover with a towel and let it rise for 30 minutes
  10. Brush the buns with a whipped up egg
  11. Sprinkle swedish "Pearl Sugar" on top (you can buy this at IKEA)
  12. Bake for 8 minutes at 480 F

Curried Parsnip Soup with shredded apples

1 tbsp butter
1 tbsp olive oil
1 cup chopped onion
1 1/2 tbsp curry powder
6 cups low salt chicken broth
1 1/2 lb parsnips, peeled, cut into 1 inch pieces
2 medium granny smith apples
1 cup plain whole milk yoghurt

  1. Melt butter & onion in a heavy pot, add onion and saute until translucent about 3 minutes
  2. Add curry powder, stirr for 30 seconds
  3. Add broth and parsnips, let simmer for 30 minutes
  4. Puree soup with blender until smooth
  5. Peel and core the apples, shred them coarsley
  6. Add apple shreds and yoghurt to the soup
ENJOY!!