Fish Tacos

 Cabbage Slaw:
1/2 green cabbage head
1/2 medium red onion
1 lime (zest + juice)
1 cup Greek yogurt
1/2 tsp salt
1 tsp dried cilantro
plus a pinch each of:
ground ginger
dill
tarragon

Spice Rub for the Fish:
1 tsp granulated garlic
1 tsp cumin
1 tsp ground black pepper
1 tsp salt
1/2 tsp cayenne pepper

Make the slaw:
1. Shred the cabbage
2. Dice the onion
3. Zest the lime, and combine zest + juice with the yogurt
4. Add all spices to the yogurt mix
5. Stir the yogurt mix with the cabbage and onions, and mix well
6. Let rest in fridge

The recipe is good for ca. 8 tilapia filets.
1. Prepare the spice rub for the fish
2. Season each tilapia filet with the spice rub (both sides)
3. Pan fry the fish filets on medium heat, ca. 3-4 minutes per side
4. Set aside fish when cooked
5. Break the filet into smaller pieces before adding it into the tortilla (to make sure there are no bones).

Heat up corn tortillas.

Serve the tortilla with a base of cabbage slaw and top with tilapia pieces. Garnish with fresh cilantro and a lime wedge at the side of the plate.

Cuban Black Beans

2 lbs dried black beans
2 green bell peppers, quartered lenghtwise
2 bay leaves
16 cups of water

2 tbsp olive oil
2 large onions
2 red + 2 green + 2 yellow bell peppers
2 tbsp ground cumin
2 tbsp oregano

1 cup olive oil
1 cup minced garlic

1 small can tomato paste
6 tbsp apple cider vinegar
18 drops stevia extract
2 tsp salt (or after your own taste)

1. Rinse the black beans, place in soup pot and cover with water.
2. Bring the beans to a boil.
3. Rinse the beans and discard the water.
4. Put the black beans, quartered green peppers and bay leaves in a large pot.
5. Add the water and bring to a boil over moderate to high heat.
6. Reduce the heat to low and let the beans simmer until they are tender (2-3 hours).
7. Remove and discard the green bell peppers and bay leaves.

While the beans are cooking:
1. Mince the onions and carmelize them in a little olive oil.
2. Chop the 6 peppers, and add them to the carmelized onions.
3. Add cumin and oregano and let the pepper mixture sit
4. Mince the garlic finely (about 2 large heads).
5. Using a deep skillet, heat up the olive oil and let the minced garlic cook until the garlic take on a golden to golden brown color.

Back to the beans:
1. Once the beans are tender, add the tomato paste and let it cook without a lid until desired thickness is reached.
2. Add the onion and pepper mixture.
3. Add the garlic + remaining olive oil (which now has a wonderful garlic flavor).
4. Add apple cider vinegar, stevia extract and salt.
5. Simmer gently for 5 minutes so the flavors blend before adding more salt.

The beans taste best if they are allowed to rest in the fridge over night. Stores for a couple of days, and freezes very well.

Ultimate Fall Omelet
(1 serving)


When roasted New Mexican chilies are available, nothing beats this simple omelet's flavors.


1. Spray some olive spray in a frying pan, and heat up slowly on the lowest heat setting.
2. Whisk 2 eggs, a pinch of salt and a dash of white pepper together.
3. Gently pour the egg batter into the preheated frying pan, and let the egg coagulate before flipping it.
4. Cut 1 tablespoon cream cheese into smaller pieces.
5. Cut 1/2 - 1 roasted NM chili pod into strips.
6. Add the filling to half of the omelet and fold the "empty half" over the filling.
7. Let the filling get warm, and serve with a salad or chicken if it is for lunch / supper.

Leek & Potato Soup

8 servings


8-10 potatoes
2 leeks
2 onions
2 quarts bullion
salt
pepper
garlic powder
----
3/4 cup cream


1) Heat the oven to 375 degrees F.
2) Peel and slice the potatoes into thin slices.
3) Spray cooking spray on baking sheets and spread the potato slices evenly.
4) Season the potato slices with salt, white pepper and garlic powder. Spray lightly with cooking spray before putting them into the preheated oven.
5) Slice the leeks and onions into thin slices.
6) Heat up some oil in the bottom of a large pot.
7) Lightly fry the leeks and onions in the oil without letting it get too much color.
8) At this time, the potatoes are normally ready to be added to the pot with leeks and onions. (The potatoes do not need to be fully cooked).
9) Add the bullion and let everything cook until the potatoes are starting to break apart.
10) Add the cream and adjust the seasoning to your liking.
11) You can cut some chives in the individual bowls to make the presentation prettier. Serve hot with garlic bread.

Cod with Tomatoes and Dill Sauce

Swedish Waffles

You will need an electric waffle maker to bake these.


This batch makes 8-10 waffles.


2 cups flour
dash of salt
1 tsp baking powder
2 1/2 cups milk
2 eggs
1/2 stick butter


Mix dry ingredients together so that the salt and baking powder is well incorporated. Add half the milk and stir until smooth. Add the remaining milk, and the eggs one by one. Mix well before adding the melted butter.


Heat the waffle maker up before pouring the batter into the machine. Serve immediately. Waffles taste well with whipped cream and berries.

Ugnspannkaka (Baked Pancake)

ca. 1/2 lbs ham
2 cups flour
Pinch of salt
5 cups milk
6 eggs
1/2 stick butter, melted



Spray a ovenproof dish (12" x 14") with cooking spray. Dice the ham into cubes and spread them evenly in the ovenproof dish. Turn the oven on to 430 degrees F, and let the ham bake while the oven is heating up.


Meanwhile, mix flour and salt in a bowl. Add half of the milk and whisk to a smooth batter. Add the remaining milk, eggs and melted butter.Take the dish out of the oven and pour the pancake batter over the ham cubes.


Make sure the oven is back at 430 degrees F. Bake on the middle shelf for 20 - 25 minutes until golden brown and fluffy.


Serve with lingonberry preserves. This batch serves 8 people.