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.

Red Lentil and Vegetable Soup

Ingredients

• 1 tbsp. olive oil
• 4 medium carrots
• 1 small onion
• 1 tsp. ground cumin
• 1 can diced tomatoes
• 1 can vegetable broth
• 1 c. dried red lentils
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1 bag baby spinach

Directions

1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
2. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.

http://www.countryliving.com/food-drinks/recipes/a10790/red-lentil-vegetable-soup-ghk0208/

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

Brita Tårta

150 g mjukt smör

1,5 dl socker

4 äggulor

2 dl vetemjöl

2 tsk bakpulver

1,5 dl mjölk

4 äggvitor

2 dl socker

Vispa smör och socker fluffigt. Tillsätt äggulorna. Blanda mjöl och bakpulver, tillsätt. Blanda till sist ner mjölken. Bred ut smeten på en plåt klädd med bakplåtspapper. Vispa äggvitorna ganska hårt, tillsätt sockret och vispa till en fast maräng. Bred ut marängen över bottensmeten. Grädda i mitten av ugnen i 175 grader i ca 30 minuter tills marängen har fin färg. Låt svalna. Dela bottnen på hälften, flytta över ena bottnen på serveringsfat, fyll enligt önskemål och lyft den andra bottnen över. Fyll tårtan högst några timmar innan servering så blir den inte mosig. Dekorera.

Jag fyllde och dekorerade tårtan med ett riktigt tunt lager lemon curd, 4 dl vispad grädde och massor med delade, färska jordgubbar.

Myrna's mini filipino egg rolls

MYRNA'S MINI FILIPINO EGG ROLLS

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/2 cup water chestnuts (chopped)
• 1/2 cup green onions (finely chopped)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 egg white (beaten with 2 tsp water)
• salt and pepper
• 1/2 cup all-purpose flour
• 1 package egg roll wrappers

Step-by-step directions

Combine all the ingredients except flour and wrapper. Stir until evenly combined. Place a level tablespoon of filling in the center of one egg roll wrapper. Brush the edges with the egg white wash. Fold one corner over the meat and roll, tucking in edges of wrapper to create a roll similar to a burrito. Repeat with remaining filling and wrappers. Cut each egg roll crosswise into 3 pieces. Working in batches, dip the edges in flour then deep fry until golden brown, about 2 minutes. Remove from oil to a paper towel lined plate. Serve with duck sauce or chili sauce. Tips - If you don't have onion powder, use half of a fresh onion, chopped. - You can make the egg roll up in a advance and store in the freezer until ready to dredge and fry. From "the chew"  http://abc.go.com/shows/the-chew/recipes/myrnas-mini-filipino-egg-rolls-myrna-razak

Roasted Mushroom Pate

ROASTED MUSHROOM PATE

• 1 pound Cremini mushrooms (quartered)

• 1 small shallot (cut into wedges)

• 2 sprigs thyme

• extra-virgin olive oil

• salt & freshly cracked black pepper

• 3 tablespoons Sherry wine

• 1/3 cup walnuts

step-by-step directions

Preheat oven to 375°F. Toss the mushroom, shallots and thyme in a bowl with just enough olive oil to coat. Season with salt and pepper. Transfer to a rimmed baking sheet lined with a wire rack. Cook for 25 minutes. Allow to cool to room temperature. Place the cooked mushrooms in a food processor with sherry and walnuts. Pulse until finely chopped. Adjust seasoning to taste and serve over your choice of cracker or toast. Serve with whole grain mustard if desired. Tips - Use a mix of mushrooms to change up the flavor. From "the Chew" http://abc.go.com/shows/the-chew/recipes/roasted-mushroom-pate-daphne-oz

Ricotta Tart

INGREDIENTS

FOR THE TART DOUGH:

• 1 ½ cups/185 grams all-purpose flour
• ½ cup/50 grams blanched slicedalmonds
• ⅓ cup/40 grams confectioners’ sugar
• Grated zest of 1 lemon
• Pinch kosher salt
• ½ cup/113 grams/1 stick unsalted butter, cold and cubed
• 1 large egg, lightly beaten
• 1 tablespoon/10 grams poppy seeds

FOR THE FILLING:

• ¼ cup/55 grams mascarpone
• ¼ cup/50 grams sugar
• ⅛ teaspoon/1 gram cinnamon
• 1 ¾ cups/400 grams ricotta
• 1 large egg plus 1 large egg white
• 1 teaspoon/5 milliliters good stronghoney, more for drizzling (optional)
• ⅛ teaspoon/1 gram kosher salt

PREPARATION

1. Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
2. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
3. When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
4. Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
5. While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
6. Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.

• Crust can be baked 1 day ahead and stored at room temperature.

From NYTIMES

http://cooking.nytimes.com/recipes/1017401-ricotta-tart-with-lemon-poppy-crust?action=click&contentCollection=Food&module=Cooking&region=Marginalia&pgtype=article

Posole

Cooking spray

1 (1-pound) pork tenderloin, trimmed and cut into bite-sized pieces $

2 teaspoons salt-free Southwest chipotle seasoning blend (such as Mrs. Dash)

1 (15.5-ounce) can white hominy, undrained

1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeo peppers and spices (such as Del Monte), undrained

1 cup water

1/4 cup chopped fresh cilantro

Preparation

1. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Sprinkle pork evenly with chipotle seasoning blend; coat evenly with cooking spray. Add pork to pan; cook 4 minutes or until browned. Stir in hominy, tomatoes, and 1 cup water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pork is tender. Stir in cilantro.

http://www.myrecipes.com/recipe/posole

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)

5 st  vitlöksklyfta(or)

2 msk  olivolja

2 st  morötter

1 st  röd chili

5 dl  finkrossade tomater

1 st  apelsin(er), pressad

1 tsk  spiskummin

salt

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 

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

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.