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.

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!

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!!

Anna's Famous Corn Chowder

1 onion, chopped
2 carrots, juliened, then cubed miniscule cubes
1 stalk celery, juliened, then cubed miniscule cubes
2-3 potatoes, cubed 1/4 inch cubes
1 cup milk
1 can cream of corn
1 can corn, drained
thyme
pepper
1 cube vegetable broth
1/2 bacon package
olive oil



In a pot, add olive oil, saute onion 5-10 minutes
Pour in carrots/celery mix 2-3 minutes
Add potatoes  1-2 minute
Add cup milk
Add corn and cream of corn, if too thick, add more milk
Add thyme and pepper
Add vegetable broth cube
Bring to a boil, back off to a simmer
In separate pan cut bacon into small strips, separate strips, cook on 1/2 to 3/4 power
put bacon on paper to drain fat.
keep bacon on side

Decadent Chocolate Brownie Cake

Ingridients
2 eggs
1 1/4 cup sufgar (3 dl sugar)
1 cup Flour (2 1/2 dl flour)
5 tbsp Cacao Powder (I use Giradelli unsweetened)
vanilla extract
1 stick of butter (8 tbsp)

1. Slowly stir sugar, egg

Kikärtscouscous och sallad

En vegetarisk sallad med smak av spiskummin. Servera den som den är med yoghurt eller till en grillad köttbit. Tänk då på att antalet kalorier ökar. Kan serveras varm eller kall.

2 dl	vatten
0,5 tsk	salt
2 dl	couscousgryn
0,5 st	gul lök
1 st	vitlöksklyfta
0,5 msk	neutral olja
50 g	champinjoner
2,5 dl	kikärter, kokta från burk
0,5 tsk	spiskummin
1 tsk	paprikapulver
1 krm	cayennepeppar
6 st	körsbärstomater
0,5 dl	koriander, hackad
1 msk	pressad citron
2 msk	vatten
2 msk	russin
2 krm	salt
100 g	blandad sallad
0,5 dl	matlagningsyoghurt

1. Koka upp vatten och salt i en liten kastrull. Lägg i couscousgrynen, dra av från plattan och låt dem svälla ca 5 min.
2. Hacka lök och vitlök. Hetta upp olja i en stekpanna och fräs lök, vitlök och skivade champinjoner någon minut. Tillsätt avrunna kikärter, spiskummin, paprikapulver, och cayennepeppar.
Fräs en kort stund så att allt blir varmt men inte bränt.
Dra stekpannan åt sidan.
3. Skölj och halvera tomaterna, vänd ner dem och koriandern i couscousen tillsammans med pressad citron, vatten och russin.
Smaka av med salt.
4. Lägg en salladsbädd på serveringsfat eller fördelat på tallrikar. Lägg över kikärtscouscous och servera med matlagningsyoghurt.

http://www.alltommat.se/recept/Kikartscouscous-och-sallad-1277

Chicken and Bok Choy Stir Fry

Stir­fries are the essence of a fast, after­work meal. The most time­consuming part is paring meat and vegetables into small bits. After that, they cook in minutes once they meet the very hot pan.

Unless you have a stove with a burner specifically made for a wok, don’t use one here. Instead, use a flat­bottomed skillet or sauté pan, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least 5 minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear.

Stir­fries are infinitely variable, and I vary this basic recipe a lot. Beef or pork can stand in for chicken, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you’ll have it down. It will be faster than takeout and far tastier.

Chicken and Bok Choy Stir Fry

Yield Serves 2 to 3 Time 30 minutes

Ingredients

2 tablespoons soy sauce

2 tablespoons rice wine vinegar 

1 1/2 tablespoons sesame oil 

2 teaspoons light brown sugar 

3/4 pound boneless chicken thighs, cut into 1/2­inch strips 

2 tablespoons finely chopped gingerroot

2 cloves garlic, finely chopped 

3 tablespoons peanut or vegetable oil 

1/2 pound bok choy (1 head), trimmed and thinly sliced 

2 leeks (1/2 pound), halved lengthwise and thinly sliced 

Pinch chili flakes 

Salt, as needed 

Cooked rice, for serving.

Method

1. In a mediumbowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 30 minutes.

2. Heat a large, 12­ inch skillet over high heat until extremely hot, about 5minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.

3. Add the remaining peanutoil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. 

Serve immediately, over rice.

Source: The New York Times

dinersjournal.blogs.nytimes.com/printThis.html?ID=101464&full_text=parent_form_text

Indian Daal

Gryta

1 st  gul lök(ar)

0,5 st  purjolök(ar)

2 st  vitlöksklyftor

1 msk  ingefära, färsk

1 msk  garam masala

1 tsk  spiskummin, malen

0,5 tsk  gurkmeja

1 tsk  chilipulver

1 tsk  kanel

3 msk  rapsolja

1 msk  smör

2 msk  tomatpuré

3 tsk  honung

200 gram  röda linser

6 dl  vatten

2 msk  grönsaksbuljong, eller tärningar

2 st  tomater

0,5 kruka(or)  koriander

salt

0,5 st  salladskål

300 gram  morötter

olja och balsamvinäger

flingsalt

Tillbehör

4 port  ris

mango chutney

Tillagning

1. Koka ris enligt anvisning på paketet.

2. Daal: Skala och finhacka lök, vitlök och ingefära. Skölj och strimla purjolöken.
3. Blanda samman garam masala, spiskummin, gurkmeja, chilipulver och kanel i en liten skål.
4. Värm en stor kastrull eller gryta med rapsoljan och smöret. Fräs lök- och ingefärshacket tillsammans med kryddorna i 1 min under omrörning. Tillsätt tomatpuré och honung och fräs runt under omrörning ca 20 sek.
5. Tillsätt linser, vatten och buljong. Skölj och skär tomaterna i mindre bitar och tillsätt till grytan. Rör om och låt grytan småkoka i ca 15 min. Rör om då och då. Smaka av med lite salt.

6. Sallad: Strimla kinakålen och skala och riv morötterna. Blanda med lite olja och vinäger och strö över lite flingsalt.

7. Grovhacka koriandern och strö över den klara grytan. Servera med sallad, ris och ev mango chutney.


Näringsvärde:

534 KCAL
16 gram protein
17 gram fett
70 gram kolhydrater


Recept: Mari Bergman
Foto: Linnea Swärd

http://www.tasteline.com/Recept/Indisk_daal_med_kal-_och_morotssallad

Curryfried chicken with Sambal Olek and Mango Sauce

Kycklinggryta

4 st  kycklingfilé(er)

1 msk  curry, madras

1 krm  svartpeppar

1 tsk  salt

2 msk  smör, till stekning

1 msk  Bong Touch of Taste Grönsaksfond

2 dl  vispgrädde

0,5 dl  mango chutney

Ris

2 dl  ris

1 msk  Bong Touch of Taste Grönsaksfond

1 st  morot

1 st  paprika, gärna röd för färgen skull

0,5 st  zucchini

4 dl  vatten

Tillagning

1. Krydda kycklingen med häften av curryn, salt & peppar.

2. Bryn filéerna i smör i en stekpanna.

3. Slå på Bong Touch of Taste grönsaksfond, resten av curryn, vispgrädde och mango chutney i pannan och låt puttra, ca 5-8 min.

4. Koka riset i 4 dl vatten med Bong Touch of Taste grönsaksfond.

5. Riv moroten grovt och låt koka med riset från start.

6. Riv även paprikan och zucchinin grovt och tillsätt i riset när riset är klart.

7. Servera kycklingfiléerna med grönsaksriset.

http://www.tasteline.com/Recept/Currystekt_kycklingfile_i_sambal-_och_mangosas_med_gronsaksris

Chicken w/Peaches

I halved the chicken, and just used breasts, since Max is a big breast fan.

Chicken and Peaches Food Network Link

Ingredients
2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce (recommended: Frank's Red Hot)
2 tablespoons Worcestershire sauce
Directions
Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.

While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.

Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

Sunshine Cake

Ingredients

3 eggs
1 cup Sugar (2 1/2 dl)
1 1/4 cup flour (3 dl)
1 1/2 stick of butter (150 g )

Beat egg and sugar until fluffy
Add flour, then melted butter
Grease and bread a form
Pour the batter in it
Add apples or any fruit of your choice
Bake for 20-30 minutes at 375F

YUM!

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?

Pineapple Chicken

 

Pineapple Chicken

http://allrecipes.com//Recipe/pineapple-chicken/Detail.aspx

Ingredients

.                 5 skinless, boneless chicken breast halves

.                 1 1/2 (1 ounce) packages dry onion soup mix

.                 2 cups water

.                 1 (15 ounce) can pineapple, drained

.                 1 large orange, sliced in rounds

.                 1 tablespoon vegetable oil

Directions

.  oil up large frying pan. Brown chicken breasts in pan, meat side down.

.  Turn chicken over; add pineapple chunks, onion soup, and water.

Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.

Grandmas Lemmon Herring (Mormors Citron Sill)

1/2 big jar Vita Herring (in White wine sauce)
2 sliced Onions
1-2sliced leeks
Dill coarsely chopped
Lemon juice from 2 lemons
3/4 cup water
3/4 cup sugar
1 lager blad
1 tsp crushed white pepper
1 tsp allspice
10 cloves

Directions:
1.    Let water boil, add sugar and spices and lemon juice let cool
2.    In a jar, layer herring, onion, leek and Dill
Strain the liquid and poor over!

Knäck (caramel)

2 dl Sugar
2 dl Heavy Cream
2 dl Maple Syrup
50 g Butter


Directions:
1.    Mix sugar syrup, heavy cream and butter
2.    Let it boil on low until temp reaches 125C
Pour in small paper mini cups (knäck formar)

Chevy Chocolate Caramel (Gammeldags Kola)

3 dl heavy Cream
3 dl Sugar
2 dl Maple Syrup
3 tbsp Cocoa Powder
3 tbsp Butter
1 tbsp vinegar


Directions:
1.    Mix sugar syrup, heavy cream and cocoa powder
2.    Let it boil on low until temp reaches 120C
3.    Add butter plus vinegar at the end
4.    Pour on grease parchment paper
Cut into squares before it hardens

Caramel flavored cookies (kola kakor)

This dough lends itself to food coloring
2 sticks of butter (200 g)
1 3/4 dl sugar
2 tbsp syrup
2 cups flour (5 dl)
2 tbsp vanilla extract
2 tsp baking powder


Directions:
Set the oven for 350F
1.    Beat sugar and butter fluffy in the blender, add syrup
2.    Mix all dry ingredients and add to butter mixture
3.    Divide the dough into 2 pieces, work it on the table until it is hint
4.    Make four equal big rolls, put them 2 and 2 on parchment paper
5.    Bake in the middle of the oven for 13-15 minutes
Cut the cookies on the diagonal