West African Peanut Soup

http://soupaddict.com/2013/04/west-african-peanut-soup/

Ingredients

• 1 tablespoon coconut oil
• 1 medium red onion, diced
• 1 sweet potato, sliced into small dices
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon tomato paste
• 1 15 ounce can crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup natural almond butter (or use all peanut butter)
• 1/2 cup natural peanut butter
• 3 to 4 collard green leaves, stems removed, sliced into narrow strips
• 1 to 3 tablespoons sriracha sauce
• 1 scallion, sliced, for garnish
• chopped peanuts or slivered almonds for garnish

Instructions

1. Heat the oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until shimmering. Saute the onions and sweet potatoes until the potatoes are golden with brown edges, about 8 to 10 minutes. Add the garlic and ginger and cook for a minute or two, until fragrant. Stir in the tomato paste and mix thoroughly with the vegetables. Add the crushed tomatoes and vegetable broth. Increase heat to medium-high and let the soup come to a gentle boil.
2. Spoon the nut butters into heat-proof bowl. Ladle 1 cup of the hot soup into the bowl and stir, gently at first, until the liquid combines with the nut butters, then with more vigor, until the mixture is very smooth and loose.
3. Pour the nut butter mixture into the soup, and add the collard greens and sriracha sauce (1 tablespoon for gentle heat; 3 tablespoons for a more assertive heat). Reduce heat to medium-low, and allow the soup to simmer for 15 minutes.
4. Ladle into bowls and garnish generously with the scallions and nuts.

Apple Roses by Cooking with Manuela

Ingredients: to make 6 roses

• 1 frozen puff pastry sheet, thawed
• 2 red organic apples (I used red delicious)
• half lemon, juice
• 1 tablespoon of flour, to sprinkle the counter
• 3 tablespoons of apricot preserve
• cinnamon (optional)
• powder sugar for decorating (optional)

Preparation time: 45 minutes

Directions:

1. Thaw the puff pastry if you haven't done so yet. It should take about 20-30 minutes.

2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, as shown in my picture. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won't change color.

3. Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).

4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.

6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.

7. Place the apples on the dough, as shown in my picture. Sprinkle with cinnamon if you'd like.

8. Fold up the bottom part of the dough. 9. Carefully roll, seal the edge, and place in a silicone muffin cup.  No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease it. 10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes,  until fully cooked. NOTE: make sure the pastry is fully cooked on the inside  before removing the roses from the oven!  If after 30 minutes the apples on top look fully cooked,  move the pan to a lower rack in the oven,  and wait for 10-15 more minutes to avoid undercooking the puff pastry. Sprinkle with powder sugar and enjoy! http://cookingwithmanuela.blogspot.com/2015/03/apple-roses.html

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

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!

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!!

Bacon-Wrapped Apricots With Sage

Ingredients

• 24 small fresh sage leaves
• 24 large dried apricots
• 8 slices bacon, cut crosswise into thirds
• 2 tablespoons pure maple syrup
• toothpicks, for serving

Directions

1. Heat oven to 375º F. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet.
2. Bake until the bacon is beginning to crisp, 8 to 15 minutes per side.
3. Remove from oven and brush with the maple syrup. Serve with toothpicks.

Con Poulos 

from:

http://www.realsimple.com/food-recipes/browse-all-recipes/bacon-wrapped-apricots-with-sage-recipe-00000000024610/

American Panncakes

1cup Flour

1 tbsp Sugar

1 tbsp baking powder

1tsp salt

2 tbsp Butter

3/4 cup Milk

1 Egg

Whisk dry ingredients well

Beat egg in with milk

Add melted butter

Latel butter on preheated pan/griddle

When it begins to bubble turn over

Apelsin Kyckling med Bulgur

Dadlar, russin, fikon – allt passar lika bra till bulgurn. Nötterna får gärna vara salta, till exempel cashew- eller jordnötter.

Portioner: 4 pers,

Tid: 20 min

4 kycklingfiléer (à 150 g)

3 dl bulgur

6 dl vatten

1 hönsbuljongtärning

1 liten purjolök

1 msk + 1 msk smör

½ dl hackad torkad frukt

½ dl grovhackade nötter

1 tsk rosmarin

1 tsk salt

1 krm nymald svartpeppar

smör till stekning

1 apelsin

1. Koka bulgur i vatten med buljongtärning enligt anvisning på förpackningen.

2. Ansa och strimla purjolöken. Fräs den i 1 msk smör i en gryta. Rör i frukt, nötter och den kokta bulgurn

3. Banka ut kycklingfiléerna med handen. Krydda med rosmarin, salt och peppar. Stek dem i smör tills de är genomstekta, 4–5 min på varje sida. Skölj apelsinen noga i ljummet vatten. Riv skalet och pressa ut saften. Häll apelsinsaften över kycklingen och tillsätt skalet.

4. Servera kycklingen med apelsinsky och bulgur.

Näring/portion: Ca 510 kcal, 12 g fett, 44 g protein, 53 g kolhydrater.

Curried quinoa with orange zest

Never made this one saw it in a store and it looked good, let's try it and modify as we go along!

Quinoa
Onion
Madras Curry powder
Orange zest
Arugula
Vegetable broth

Sauté onion with curry powder until onion is translucent

Add water, add quinoa let cook until quinoa is done

Cool off add arugula, orange zest and....

I'm thinking dried cranberry, walnuts?

Fancy Asparagus (Side Dish)

INGREDIENTS

    .  1 tablespoon olive oil

    .  1/4 cup sliced purple onion

    .  1 clove garlic, chopped

    .  salt and pepper to taste

    .  lemon pepper to taste

    .  10 spears fresh asparagus

    .  2 tablespoons white wine

    .  1 tablespoon Parmesan cheese

1 tablespoon crushed whole wheat crackers

DIRECTIONS

   .   Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.

Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.

Annika's Ginger Snaps

1 stick butter
1 cup sugar
1 egg
4 tbsp molasses
2 cups sifted flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
a dash of cardamom


Directions:
1.    Bake 10-12 min at 350F
2.    Mix all ingredients together
3.    Let “rest” in fridge
4.    Make a small boll roll it in sugar
Flatten with a glass

Taco Burgers w/Cabbage Avacado Salad

1 lb ground beef

1/2 cup water

1 bag taco mix

1 tbsp olive oil

1 clove garlic

1/2 lemon

1 pinch dill flakes

1 lb white cabbage, or red (current favorite)

2 avacado

salt and pepper to taste

1. Mix burger, water, taco mix, make into patties, fry in pan
2. Cut cabbage into small pieces, cut avacado into pieces, mix w/cabbage

press garlic, add to mixture with olive oil, lemon juice, and finely grated lemon peel, salt, pepper and pinch of dill

Squach and Apple Soup

2 1/2 lbs butternut squash (one squash or 6 cups)

2 large, sweet apples (I used Gala)

3 medium onions

2 tbsp butter

1/4 cup brown sugar

1 1/2 tbsp curry   

6 cups chicken broth

1 container of mascarpone cheese

2 tsp salt

1. Cut and peel apples and squash, dice onions
2. Melt butter, sauté onions, add curry, squash, apple, and brown sugar
3. After stirring a bit, add broth and salt
4. When soft, mix until all chunks are gone
5. Add mascarpone and stir until dissolved