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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!!

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/

Beef Barley Soup with vegetables

1 1/2 lb ground beef

6 cups of water

3 beef bullion cubes

2 cups sliced carrots

1 1/2 cup chopped celery

1 1/2 cup chopped onion

3 cloves of garlic

1/2 cup green pepper, chopped

1/3 cup barley

2 bay leafs

1/4 cup ketchup

1 can diced tomatoes (28 oz)

1 can tomatoe sauce (8 oz)

Salt and pepper to taste

Brown the ground beef and drain

Brown, onion, carrots, clergy and garlic

Add everything to pot

Cook for 1 hour

Italian Hazelnut Biscotti

4 1/2 dl Flour

1 1/2 tsp baking powder 

1 1/2 dl Sugar

1 1/2 dl or 100 g roasted hazelnuts

3 Eggs

100 g Chocolate

1. Set the oven for 160 C, mix flour, baking powder, sugar, nuts and chocolates in a bowl and stir

2. Crack the eggs and add to flour mixture, pour mixture on counter and continue to mix with your hands. Divide the dough in 2 pieces and shape to oblong rolls.

3. Put the 2 rolls on a cookie sheet and let bake for 35 minutes

4. Let the biscotti cool, cut into thin slices, add back on to cookie sheet and bake for additional 10 minutes.

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

Kale Quiche with Feta Cheese

Quiche Dough
1 1/2 stick butter (150 g)
1 1/4 cup flour (3 dl)
2 Tbsp water

Filling - The measurements are approximately
3 handful of finely chopped kale (150 g)
7 oz Feta Cheese crumbled or cubed(200 g )
1/2 cup olives (1 dl)
1 red pepper
1 cup heavy cream
4 egg
1 pinch black pepper
1/2 tsp salt

Make the Quiche in a cake pan with a removable bottom
Heat the oven up to 350 F (175 C)

Make the quiche dough Crust by mixing butter and flour and water
Put the dough in the cake pan and thumb it out evenly so it covers the bottom and the side
Pre-bake the quiche in the oven for 10 minutes
Chopped the kale finely, chop olives and red pepper, mix it all together with the feta cheese
Put it all in the pie crust
Whisk the egg and the heavy cream together, add salt and pepper
Pour it all over the veggie mixture
Bake in the oven for 40 minutes or until you are sure the egg mixture is fully cooked/hardened

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

Blueberry Quinoa Muffins

Start your morning with a burst of energy from these muffins full of fiber and antioxidants.

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.

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