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

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!!

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/

Southwestern Soup

• 2 cups shredded cooked chicken breast (poach chicken breast and shred)
• 1 tablespoon taco seasoning (such as Old El Paso)
• Cooking spray 
• 2 (14-ounce) cans fat-free, less-sodium chicken broth 
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 
• 1/2 cup green salsa
• Sour cream  
• Chopped fresh cilantro 

Preparation

• 1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
• 2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

Diane Salsa

2 large cans while tomatoes
Half bunch cilantro
1 onion
1 green pepper
3 poplano green hot peppers
1 habanero pepper
Garlic powder
Salt and pepper
Fresh squeezed lime juice

Throw everything in the cuisinart and mix!!!

Vegetarisk soppa från det franska lantköket

2 st  gul lök(ar) 2 st  vitlöksklyfta(or) 3 msk  olivolja 1 st  aubergine 1 st  zucchini 400 gram  tomater, delade salt peppar 0,5 gram  saffran 2 dl  kokta kikärter 1 st  citron(er), skal och saft 1 l  grönsaksbuljong 3 msk  Hackad dill 2 msk  hackad gräslök 4 msk  aioli, färdigköpt eller hemmgjord

Tillagning

1.Hacka lök och vitlök. Skär zucchinin och aubergine i bitar. Fräs löken i oljan och tillsätt vitlöken efter ett tag.

2. Tillsätt zucchini och aubergine. Fräs tills de fått färg. Salta och peppra. Tillsätt tomater, saffran, rivet citronskal och kikärter.

3. Häll på buljong och koka i 10 minuter. Strö i hackad dill och gräslök. Pressa i citron. Servera med aioli.

Recept: Mia Troberg Elonq

Näringsinnehåll:
Energi (kcal)
342,9
Protein (g)
7,9
Fett (g)
24,3
Kolhydrater (g)
19,1

http://www.tasteline.com/Recept/Vegetarisk_soppa_fran_det_franska_lantkoket

Puréed Spinach Soup With Middle Eastern Spices

This soup was inspired by a Syrian recipe that I love, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. I decided to use the same spices in a puréed spinach soup, and it worked beautifully. Half of the yogurt is stirred into the soup, contributing a tart flavor that’s a great finishing dimension to the soup. The rest is drizzled onto each serving.

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1/3 cup finely diced celery
• Salt to taste
• 2 garlic cloves, minced
• 1/2 cup medium-grain rice
• 6 cups chicken stock or vegetable stock
• A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley
• 1 1/2 pounds fresh spinach, stemmed and washed thoroughly in 2 changes of water
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground clove
• 1/8 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1 scant teaspoon coriander seeds, lightly toasted and ground
• Salt and freshly ground pepper
• 1 teaspoon cornstarch
• 2 cups drained yogurt or Greek-style yogurt
• 1 small garlic clove (optional)
• 1/4 to 1/3 cup chopped walnuts for garnish

1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion and celery. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
2. Add the stock, rice, bouquet garni, and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and spices, cover and simmer 5 minutes, stirring once or twice. The spinach should wilt but should maintain its bright color.
3. Using a hand blender that has a powerful motor, or in batches in a regular blender, purée the soup. If using a regular blender, fill only halfway and cover the top with a towel pulled down tight, rather than the lid, because hot soup will push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Whisk 1 teaspoon cornstarch into 1 cup of the yogurt, and whisk into the soup. Season to taste with salt and pepper.
4. If you want a pungent, garlicky yogurt garnish, mash the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the remaining yogurt. Serve the soup, garnishing each bowl with a swirl of the yogurt and a sprinkling of chopped walnuts.

Yield: 4 to 6 servings.
Advance preparation: You can make this several hours before you serve it, but you will lose the bright green color. If you are making it ahead, the soup will look brighter if you wait until just before serving to stir in the yogurt.
Nutritional information per serving (4 servings): 314 calories; 11 grams fat; 3 grams saturated fat; 4 grams polyunsaturated fat; 3 grams monounsaturated fat; 8 milligrams cholesterol; 36 grams carbohydrates; 6 grams dietary fiber; 241 milligrams sodium (does not include salt to taste); 21 grams protein
Nutritional information per serving (6 servings): 210 calories; 8 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 2 grams monounsaturated fat; 5 milligrams cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 161 milligrams sodium (does not include salt to taste); 14 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

http://www.nytimes.com/2013/06/03/health/pureed-spinach-soup-with-middle-eastern-spices.html?hpw
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Black Rice Edamame Bean Sallad

From the mindfulness masters at internationally renowned Miraval Resort & Spa comes the beautiful new cookbook, Mindful Eating. It mixes helpful tips on mindfulness in physical and spiritual realms while preparing simple, beautiful dishes. From the authors:

If preparing simple, wholesome food is what you desire, this is a good recipe to master. To achieve the best results, we suggest precisely measuring the water when cooking the rice, and use a large pot instead of a medium one so that it cooks evenly and retains its crunch.

3½ c. water

¼ tsp. kosher salt

2 c. black rice

1 c. fresh or thawed frozen edamame beans

½ tsp. Olive Oil

1 c. thinly sliced shiitake mushrooms

Pinch freshly ground black pepper

½ c. thinly sliced green onions, tops only

½ cup roughly chopped fresh cilantro

¼ c. low-sodium soy sauce

2 Tbsp. rice wine vinegar

1 Tbsp. agave syrup or honey

1½ tsp. sesame oil

Place the water and salt in a large pot and bring to a boil. Add the rice, cover, and cook uncovered until the liquid is absorbed and the rice is just tender but still al dente, 20 minutes. Drain well in a fine mesh strainer and rinse under cold running water until the water runs clear and the rice is cooled, 1 to 2 minutes. Drain well.

Bring a small pot of lightly salted water to a boil. Add the beans and lightly blanch, 1 minute. Drain the beans well, reserving 2 Tbsp. of the cooking water, and rinse the beans under cold running water. Drain the beans well, transfer to a large bowl, and set aside.

Heat a medium skillet over medium-high heat. Add the oil, mushrooms, salt, and pepper; stir well to combine and cook for 30 seconds. Add the reserved cooking water and cook until the mushrooms start to wilt but retain their shape, 1 to 2 minutes. Place the mushrooms in the bowl with the beans and add the drained rice, green onions, and cilantro.

To make the dressing, whisk together the soy sauce, rice wine vinegar, agave syrup, and sesame oil in a small bowl.

Add the dressing to the rice mixture, and stir well to combine. Serve immediately.

Makes four 1/2-cup servings

Calories: 200; total fat: 3.5 g; carbohydrate: 40 g; dietary fiber: 4 g; protein: 7 g

Retriefed from: http://spiritualityhealth.com/recipes/black-rice-and-edamame-bean-salad

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

Southwestern Quinoa Salad

Original recipe makes 8 servings

Change Servings

• 1 cup quinoa
• 1 tablespoon butter
• 2 cups chicken broth
• 1/2 cup diced green bell pepper
• 1/2 cup diced red onion
• 1 cup corn
• 1 (15 ounce) can black beans, drained
• 1/4 cup chopped cilantro
• 1 large tomato, diced
• 1/2 cup fresh lime juice, or to taste
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon adobo seasoning
• 1/2 cup feta cheese
• salt and black pepper to taste

Directions

1. Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
2. Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

http://allrecipes.com/Recipe/Southwestern-Quinoa-Salad/Detail.aspx

Semlor

It's that time of year again "Lent" or Fat Tuesday for the rest of you in the world. In Sweden you eat sweet buns with marzipan and whipped cream! I just made some Semlor, or as my son calls them " Hamburger Buns with whipped cream in between" Try the recipe and make some for yourself!

Semlor grundrecept

15 dl vetemjöl, (ca 900 g)

1,5 dl strösocker

5 dl mjölk

0,5 tsk salt

150 gsmör

50 g jäst

2 tsk kardemumma, stött

1. Smält smöret. Tillsätt mjölken och värm blandningen till 37 grader. Smula ner jästen i en bunke och rör tills jästen löst sig. Tillsätt socker, kardemumma, salt och nästan allt vetemjöl, spara lite till utbakningen. Arbeta ihop till en deg och knåda den ca 5 min i köksassistent eller 10 min för hand. Låt degen jäsa övertäckt i 40 minuter.
2. Ta upp degen på mjölad arbetsbänk och dela i 26 bitar. Rulla till runda bullar och lägg dem på plåtar med bakplåtspapper. Låt jäsa övertäckta ca 30 minuter. Sätt ugnen på 225 grader.
3. Grädda bullarna mitt i ugnen ca 10 minuter tills de har blivit gyllenbruna. Låt kallna på galler.

One happy boy eating his favorite "hamburger" once a year!!

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!

Spicy Sausage and Escarole Soup

Spicy Sausage, Escarole & White Bean Stew

1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. red-wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Southern Pork Tenderloin

 

http://southernfood.about.com/od/porktenderloin/r/r80710d.htm

    .  2 pork tenderloins, cut in 1-inch slices

    .  2 tablespoons flour

    .  1/2 teaspoon salt

    .  Dash black pepper, or to taste

    .  2 to 3 tablespoons olive oil

    .  1 cup orange juice

    .  1/2 teaspoon dried leaf basil

    .  2 tablespoons brown sugar

    .  2 tablespoons red wine vinegar

    .  1 clove garlic, minced

    .  1/2 teaspoon chili powder

    .  6 to 8 green onions, thinly sliced

Preparation:

Heat oven to 350°.

Slice pork tenderloins into 1-inch rounds; using the heel of your hand, flatten each slice slightly.

Combine flour, salt and pepper; coat pork pieces with the mixture.

In a large skillet, heat olive oil over medium-high heat. Saute the pork slices for about 2 minutes on each side, or until browned. Combine remaining ingredients and pour over the pork (If your skillet is not ovenproof, put the pork in a baking dish first). Transfer to the oven and bake, uncovered, for 20 to 25 minutes, until pork is glazed and mixture is reduced and slightly thickened.
Serves 4 to 6.

Maple Glazed Salmon w/Pineapple

 

Maple Glazed Salmon: w/pineapple http://www.realsimple.com/food-recipes/browse-all-recipes/maple-glazed-salmon-pineapple-10000001132429/index.html

          .                                1 cup white rice

          .                                1/2 cup maple syrup

          .                                2 tablespoons Dijon mustard

          .                                4 6-ounce salmon fillets

          .                                1 1/2 teaspoons kosher salt

          .                                1/2 teaspoon black pepper

          .                                1/2 fresh pineapple, peeled

          .                                1 jalapeño, seeded and finely chopped

Directions

          .        Cook the rice according to the package directions.

          .        Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.

          .        Heat broiler. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper.

          .        Cut the pineapple lengthwise into quarters, then cut each quarter into ½-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon.

          .        Brush the salmon with the syrup mixture and broil for 5 to 7 minutes or until it flakes easily and is the same color throughout.

Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired.

Garlicky Butternut Squash

 Garlicky Butternut Squash: http://allrecipes.com/Recipe/Garlicky-Baked-Butternut-Squash/Detail.aspx

    .                 2 tablespoons minced fresh parsley

    .                 2 tablespoons olive oil

    .                 2 garlic cloves, minced

    .                 1 teaspoon salt

    .                 1/2 teaspoon pepper

    .                 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes

    .                 1/3 cup grated Parmesan cheese

Directions

    .  In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Saucy Halibut

 

4 halibut fillets, about 8 ounces each    

salt and pepper

2 tablespoons mayonnaise

2 teaspoon Dijon mustard or spicy brown mustard

2 tablespoons sweet orange marmalade

1 scant teaspoon curry powder

3 green onions, thinly sliced (save about 1 tablespoon for garnish)

 

Preparation:

Heat oven to 400°.

Line a baking dish with foil and oil lightly. Place the halibut fillets, skin side down, on the foil. Sprinkle lightly with salt and pepper.

Combine mayonnaise, marmalade, curry powder, and all but about 1 tablespoon of the green onions. Spread evenly on the tops of the fillets. Bake for about 15 minutes, or until fish flakes easily with a fork.

Mormor Snaps

1 sprig Rosemary
1 lemon use only the peel
10 black peppers
65 % Vodka
35 % Dry Medium Sherry
1.    Mix everything together let sit for 24 hours,
2.    Remove lemon peel, rosemary and black peppar
3.    Drink!

Ham Glaze

Brown Sugar
Mustard
Egg
Brandy
Bread crumbs
Mix together to a paste, spread on ham, grill in oven!

Mustard Herring (Senaps Sill)

2 dl Sweet Mustard (Honey Dijon Mustard)
1 dl white wine vinegar
1 1/2 dl vegetable oil
1 dl dill (chopped finely)
4 tbsp sugar
1 pinch ground white peppar

Directions:
Mix all the ingredients together