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.

Omelet

1 egg
2 tsp milk


Spray a frying pan with cooking spray, and turn on very low heat.  Whisk the egg and splash of milk vigorously. Pour egg mixture into warm pan. Once the egg has firmed up, add your favorite filling on top of half the surface, and gently fold the "empty half" over the filling. Let everything get warm and serve immediately.


Some suggested fillings:
shredded cheese and chives, feta cheese and basil, mushrooms with leek and diced tomatoes, diced ham and potatoes ... pretty much anything you like.

No Nut Power Bars

5 cups oatmeal
1 cup flax seeds
2 tsp baking powder
2 cups brown sugar
1 handful chocolate chips
1 tsp vanilla
1 cup coconut flakes

1 cup sunflower seed kernels (can be replaced with peanuts)

2 sticks butter, melted

2 eggs

Mix all dry ingredients. Whisk the eggs and add them + melted butter to the dry ingredients. Mix, and spread in a greased baking pan.


Bake in 350 degrees F for 20 - 25 minutes. Allow to cool for a few minutes before cutting into squares.

Emeril's Southwest Dry Rub

Recipe courtesy Emeril Lagasse, Food Network


3 Tbs chili powder
2 Tbs paprika
1 Tbs cayenne
1 Tbs ground cumin
1 Tbs ground coriander
1 Tbs granulated garlic
1 Tbs granulated onion
1 Tbs kosher salt
1 Tbs cracked black pepper


Combine all spices thoroughly.

Molasses Cookies

Recipe courtesy Brenda Hall @ Allrecipes.com


3/4 cup margarine, melted (we beat 1/2 cup butter with the sugar instead)
1 cup white sugar
1 egg
1/4 cup molasses (we use blackstrap molasses)
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger


White sugar to roll dough balls in before baking


1. Beat butter and sugar until white and creamy. Add the egg and stir until smooth. Add molasses.


2. Combine flour, baking soda, and the spices. Mix well and then add dry ingredients to the cookie batter. Cover and chill for at least 1 hour.


3. Preheat oven to 375 degrees F. Roll dough into walnut sized balls. Roll the dough balls in white sugar and place them 2 inches apart onto ungreased baking sheets.


4. Bake the cookies for 8 - 10 minutes (tops will crack). Cool on wire racks before serving.


Servings: 30 cookies

Brown Butter Scotch Sauce

1 1/2 cups brown sugar
1/3 cup water
1 1/4 cups heavy cream
1 Tbs butter


Combine the brown sugar and water in a heavy saucepan. Stir and cook over low heat until the sugar is dissolved. Increase the heat a bit and let it boil uncovered until the mixture reaches about 350 degrees F (be careful not to burn yourself).  Turn off the heat, and slowly add the cream. No need to worry about the sauce solidifying or bubble wildly, it is normal. Turn the heat back on, and add a tablespoon of butter (no substitues) while stirring. Stir constantly for about 5 minutes before pouring the sauce into a serving bowl. Let the sauce cool to room temperature - it will get a bit thicker once it cools.


Tastes good together with apple cake.

Cinnamon Syrup

1 cup sugar
1 cup water
4 cinnamon sticks
1 Tbs vanilla extract


Combine the sugar and water to a simple syrup and cook until consistency is to your liking. Pour the hot mixture over the cinnamon sticks, add the vanilla extract and let cool.


Good on pancakes or as an alternative flavoring in vanilla cookies.

Banana & Coconut Cake

Original recipe from "Good Cooking - Delicious Desserts", altered to fit our taste


1 stick butter
1 cup confectioners' sugar
2 eggs
2 additional egg whites
3 ripe bananas
juice and rind from half an orange
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1 cup coconut flakes


Combine butter and sugar, beat until light and fluffy. Add the eggs and egg whites. Mash the bananas and stir them into the batter. Mix the dry ingredients together and add them plus the coconut flakes into the batter. Pour the mixture into a spring pan and bake in 350 degrees oven for ca. 40 minutes.


Dust confectioners' sugar over the cake once cool.

Amish Slaw

Recipe cortesy: Christina J @ Allrecipes.com


1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup sugar (we have adjusted this down to 1/3 cup)


1 cum vinegar (we use apple cider vinegar, reduced to 1/2 cup)
1 tsp salt
1 tsp celery seed
1 tsp sugar
1 tsp mustard (we use dijon)
3/4 cup vegetable oil (we have reduced this down to 1/3 cup)


In a large bowl, toss together the cabbage, onion and 1/3 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 tsp sugar, mustard and oil. Bring to a boil and cook for 3 minutes. Cool completely before pouring it over the cabbage mixture. Toss and chill overnight for best flavor.

Bulgur Salad with Lemon Vinaigrett

This is the original recipe  from Cooking Light - we stick with the amount of bulgur and the lemon vinaigrett, but the rest is up to whatever we have in the fridge and we always add diced hard boiled eggs. Diced grapes are a nice addition as well.


Serves 8 people


1 1/4 cups uncooked bulgur wheat
1 1/4 cups boiling water


1 cup diced seedless cucumber
1 cup diced seeded plum tomato
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped radishes
1/4 cup chopped green onions


1/2 teaspoon grated lemon rind
1/4 cup freshly squeezed lemon juice
1 1/2 Tbs olive oil
3/4 tsp salt
1/2 tsp freshly ground black pepper


1. Combine bulgur and boiling water in a large bowl, cover with plastic wrap and let stand 30 minutes.


2. Chop cucumber, tomatoes, radishes, onions and parsley finely and mix into the cooled bulgur wheat.


3. Whisk the ingredients for the lemon vinaigrette and drizzle over the bulgur mixture. Toss well and chill at least 1 hour.

Brigadeiro - Brazilian Fudge

Servings: 40 pieces


1 can sweetened condensed milk (14 oz)
1 Tbs butter
3 Tbs dutch coca powder


Add all ingredients into a medium sized pot and stir vigorously until the mixture thickens enough to show the bottom of the pan while stirring (the chocolate mixture should stay divided and not immediately float together).


Let the mixture cool to room temperature. Oil your hands, and hand-roll balls about an inch large. Roll the chocolate balls in chocolate jimmies to decorate. Alternative decoration: powdered sugar, dutch cocoa powder or 50%-50% powdered sugar and dutch cocoa powder. Although original recipe calls for chocolate jimmies, it is our least favorite.

Omenapiirakka - Finnish Applecake

Servings: 20


1 1/4 cups yogurt
1/2 cup sour cream
1 cup sugar
2 tsp vanilla extract
1/2 stick butter
3 cups flour
2 tsp baking soda


5 apples (preferably tart)
cinnamon
cardamom
sugar


Mix yogurt, sour cream, vanilla extract and sugar together. Melt the butter and stir into the mixture. Combine flour and baking soda stir to ensure baking soda is evenly distributed with the flour. Add flour into the yogurt mixture and fold until smooth.


Remove core from the apples and slice them thinly. Mix cinnamon, cardamom and sugar (a little goes a long way) in a bowl and toss the apple slices in the mixture. 


Oil an oven proof dish 12" x 14" and spread the batter evenly. Cover with apple slices (neatly packed in rows) and bake in 390 degrees oven for ca. 30 minutes.


Serve warm with ice cream or cool with butter scotch sauce and whipped cream.

Gazpacho

Serves 4


8 plum tomatoes
1 cucumber
1/2 green bell pepper
1 garlic clove
1 Tbs sherry vinegar
olive oil
pepper
salt


Combine the tomatoes, cucumber, green pepper, garlic and sherry vinegar in a blender and mix until the texture becomes a thick liquid. Depending on how sweet the tomatoes are, you may have to add some more vinegar. Add the olive oil, season with salt and pepper, and blend again. Refrigerate for at least half an hour.


Garnish the soup bowls with a few cubes of cucumber, tomato, green pepper and croutons. 

Flank Steak with Chimichurri Sauce

Recipe courtesy of Emeril Lagasse


Ingredients

1 1/2 cups dry sherry
1/2 cup sherry vinegar
1 cup thinly sliced red onion
2 tablespoons minced garlic
1/2 cup olive oil
One 1 1/2- to 2-pound flank steak
2 teaspoons salt
1 teaspoon freshly cracked black pepper

Chimichurri Sauce (recipe follow below), for serving

Chimichurri Sauce
1 cup extra-virgin olive oil
2/3 cup sherry vinegar
2 tablespoons freshly squeezed lemon juice
1 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil
3 tablespoons minced garlic
2 tablespoons minced shallots
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon crushed red pepper

Cooking Directions

1. In a shallow non-reactive bowl that is large enough to hold the steak, combine the sherry, sherry vinegar, red onion, garlic, and olive oil. Stir to blend well. Lay the steak over the marinade and turn so that it is coated on both sides. Wrap the bowl loosely in plastic wrap and refrigerate overnight, turning the steak occasionally.

2. Pre-heat your grill to high.

3. Remove the steak from the marinade (discard the marinade), and season it with the salt and pepper. Grill the steak for 4 to 5 minutes per side for medium-rare. Remove it from the grill and let it rest for 5 minutes, then thinly slice the steak across the grain, and serve it with the chimichurri sauce.

How to Make Chimichurri Sauce:

1. Combine the olive oil, vinegar, lemon juice, parsley, basil, garlic, shallots, and oregano in a food processor, and pulse until well blended (do not puree).

2. Stir in the kosher salt, black pepper, and crushed red pepper.

3. Transfer the sauce to a non-reactive bowl, cover it with plastic wrap, and set it aside for at least 2 hours and up to 6 hours at room temperature. (The sauce will keep in an airtight nonreactive container in the refrigerator for up to 3 days.) This recipe makes about 2 1/2 cups of sauce.

Pizza Dough

Recipe courtesy of Food Network, Tyler Florence

• 2 packages active dry yeast
• 2 teaspoons sugar
• 2 cups warm water (100 to 110 degrees F.)
• 2 tablespoons kosher salt
• 6 cups unbleached all-purpose flour, plus more for dusting
• 2 tablespoons extra-virgin olive oil, plus extra for bowl

Directions

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.

If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Recipe makes 2 large pizzas (15")

Guacamole

6 avocados

• 3 lime
• 2 chile peppers (preferably serrano)
• 1 yellow onion
• 1 garlic clove
• Cilantro (about 1/2 cup finely chopped, stems included)
• Olive oil
• Salt & pepper
• 
  
• Scoop the flesh of the avocados into a mixing bowl and mash with a fork. Some chunks are nice. Chop the onion, mince the garlic and chiles. Finely chop the cilantro and add everything together. Drizzle some olive oil, and season with salt and black pepper. Refrigerate for a few hours before serving.

Lufsa

Lufsa is served as a compliment to bacon, or "bräckt skinka" (lightly fried ham).


1 kg potatoes (about 10 average sized potatoes)
2.5 dl milk or cream (1 cup)
1 tsp salt
1/2 tsp white pepper
1 yellow onion - can be omitted
1 garlic clove


Coarsely shred the potatoes and onion. Add milk and spices and mix. Pour mixture into a oven proof casserole and bake for 45 minutes (350 degrees F).

Hasselbackspotatis (Potatoes)

Hasselbackspotatis is served as a complement to a steak or sliced meat.


8-12 oval potatoes
3 Tbs butter
1 Tbs breadcrumbs
2 Tbs dry, shredded cheese (parmesan works great)


Peel the potatoes. Place the potatoes one by one in a wooden spoon. Cut thin slices so that the knife stops while hitting the wooden spoon. This way, the potatoes are still holding together in the bottom. Place the potatoes with the side that is cut up in a oven proof casserole. Brush with melted butter and sprinkle with salt. Bake in the oven for ca. 30 minutes (435 degrees F), basting with the butter now & then. Sprinkle the potatoes with bread crumbs and shredded cheese and continue to bake for an additional 10-15 minutes until golden brown.


Serves 6 people.

Quich Lorraine

Pie dough:
3 dl flour (1 1/4 cups)
125 g butter (1 stick + 1 teaspoon)
1.5 Tbs water


Filling:
3 dl shredded cheese (1 1/4 cups)
3 eggs
3 dl milk (1 1/4 cups)
1 tsp paprika
1 hg smoked ham in cubes (not fully 1/2 cup)


Spread the dough in a pie and poke some holes with a fork to avoid bubbles when baking. Bake in oven for about 10 minutes (390 degrees F). Reduce the oven to 350 degrees F.


Whisk the eggs and milk together. Add shredded cheese, paprika and cubed ham. Pour the mixture into the baked pie shell and continue baking for an additional 15-20 minutes (reduced heat per above) until the filling firms up.


Serve with salad.

Sangria

Adults only - contains alcohol


Simple syrup:
2.5 dl sugar (1 cup)
2.5 dl water (1 cup)
Dissolve sugar and water together over low heat until the mixture is clear. Set aside and cool completely.


1.5 l inexpensive red wine (2 bottles)
1 dl Grand Marnier or Triple Sec (0.4 cup)
2 oranges
1 Granny Smith apple
1 pear
1 lemon


Mix wine and simple syrup together. Add liquor and squeeze the juice of one orange into the mixture. Squeeze the juice from 1/2 of the lemon. Slice the remaining fruits (1 orange, apple, pear and half a lemon) and combine with the wine mixture. Chill overnight before serving.


Fill 3/4 of an ice filled glass with sangria and top with club soda. Make sure there is some fruit in each glass.

Caipirinha

Recipe Courtesy MarthaStewart.com - Adults only - contains alcohol


Servings: 6 - 8 people


4 limes
2 cups confectioners' sugar
2 cups fresh lime juice (about 16 limes)
1 1/2 cups cachaça


Cut each of the 4 limes into 8 wedges. Muddle the lime wedges and sugar with a wooden spoon in a pitcher. Add fresh pressed lime juice  and cachaça until the sugar has dissolved. Pour the caipirinhas into ice-filled glasses.


Can be made the day before and stored in the fridge before serving. Pour the caipirinhas into ice-filled glasses and serve.


This drink is very easy to drink, but be careful as it is very strong in alcohol and will make you dizzy if consuming more than 1 glass.

Turkey with Herbs and Citrus

Recipe courtesy Giada De Laurentiis, Food Network

Prep Time:

45 min

Inactive Prep Time:

30 min

Cook Time:

3 hr 0 min

Level:

Easy

Serves:

8 to 10 servings

Ingredients

• 1 (14 to 15-pound) turkey, neck and giblets reserved
• 1 orange, cut into wedges
• 1 lemon, cut into wedges
• 1 onion, cut into wedges
• 6 fresh rosemary sprigs
• 6 fresh sage sprigs
• 6 fresh oregano sprigs
• 7 tablespoons unsalted butter
• 2 tablespoons herbes de Provence
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 6 cups canned low-salt chicken broth (approximate amount)
• 1/3 cup all-purpose flour

Directions

To make the turkey: Position the rack in the lowest third of the oven and preheat to 400 degrees F.

Rinse the turkey and pat it dry with paper towels. Place the turkey on a rack set inside a large roasting pan. Place the orange and lemon wedges, onion, and 2 sprigs of each fresh herb in the main turkey cavity. Tie the legs together to hold the shape of the turkey. Stir 2 tablespoons of butter, the herbes de Provence, oil, and 1 1/2 teaspoons of each the salt and pepper in a small saucepan over medium heat just until the butter melts. Rub the butter mixture all over the turkey and between the turkey breast meat and skin. Place the turkey neck and giblets in roasting pan. (Recipe can be prepared up to this point 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before roasting.)

Cover the turkey breast with foil. Roast for 20 minutes. Pour 3 cups of broth into the pan and stir to scrape up any brown bits on the bottom of the pan. Add the remaining sprigs of fresh herbs to the pan. Roast the turkey for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil from the turkey; pour 1 more cup of broth into the pan. Continue roasting the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F to 175 degrees F or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting occasionally with pan juices, about 1 hour and 30 minutes longer. Transfer the turkey to a platter and tent with foil. Let stand 30 minutes while preparing the gravy.

To make the gravy: Strain the turkey pan juices from the roasting pan through a sieve and into a 4-cup glass measuring cup; discard the solids. Spoon off the fat from atop the pan juices. Add enough chicken broth, about 1 to 2 cups, to the pan juices to measure 4 cups total. Melt the remaining butter in a heavy large saucepan over medium-high heat. Add the flour and whisk for 1 minute. Gradually whisk in the broth. Simmer until the gravy thickens slightly, whisking often, about 10 minutes. Season with salt and pepper. Serve the turkey with the gravy.

Green Bean Casserole

Courtesy Food Network, Alton Brown

Ingredients

For the topping:

• 2 medium onions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs
• 1 teaspoon kosher salt
• Nonstick cooking spray

For beans and sauce:

• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half

Directions

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet panwith nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to aboil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth andsimmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

Servings: 4 - 6 people