This is my lightened up version of a Finnish fish soup. St. Urho's Day was celebrated on March 16th to honor St. Urho for saving crops from grasshoppers, driving them from the country by shouting "Grasshopper, grasshopper, go away from here!" Anyway, this is a simple and easy soup, much like a chowder.
A delicious, simple mayo-free cole slaw, from an classic guitarist! I like to add just under a teaspoon of finely minced or grated onion to this; but sometimes it's nice to have "as is". The amount of hot sauce can be adjusted, but I like it just like this.
Another beautiful dish from "Kitchen of Light" by Andreas Viestad... this one's for Lennie! It's a wonderful potato salad with a light vinaigrette and lots of herbs. I personally have to have mint in this dish; but another herb may be one of your favorites (and the actual measurement as written is "a large handful" of chopped herbs; I'm estimating that it's about 2/3; use more or less as you wish). And, I usually omit capers in any dish; I just don't like the little things!
This was prepared on Andreas Viestad's cooking show, "New Scandinavian Cooking", and it's a bit different than you may expect of the cuisine... it's definitely more garlicky than I would have thought. And despite all the vodka, it's not boozy at all. In fact, I actually used aquavit in place of the vodka and it added even more interesting flavor. If you use a smaller roast, be sure to adjust the oven time accordingly; sirloin roast can go from perfect to too dry very quickly.
Another wonderful Andreas Viestad recipe, one of few for chicken. He adapted this one from a medieval Icelandic cookbook; the spices indicate that it probably was a dish for the wealthy. Amazingly, the amount of cinnamon is not overpowering here, and the dish is best with "skin-on" chicken. If you don't like chicken livers, substitute 1/2 chicken bouillon cube. Prep time includes a day of marinating (if you choose that option).
A very subtle and simple Swedish method for crawfish (or shrimp) by Andreas Viestad. It has a very distinct almost "caramelized" aroma. I saw this prepared on Andreas's cooking show; what you don't hear from this recipe is his recommendation to keep live crawfish in water in your bathtub overnight so they can be "cleaned out", if you know what I mean.
I've prepared this with shrimp as well, and amazingly, they don't turn into hockey pucks after the 1 to 2 hour sitting time (and this time is reflected in the prep).
Did I also mention that this has orange and pineapple juices? I made this up after a brisk 2.5 mile walk; I wanted some kind of sustenance but didn't want to stand in the kitchen all day. This is so easy that you don't even have to break out the blender; just whisk it up in a cup and enjoy. This amount is enough for one serving for me; but you might want to double up on it if you like more.
This isn't even remotely like the usual sweet and sour salad... this one has feta cheese, tomatoes and yes, three types of beans, in a light lemon juice vinaigrette. It's from one of those "bargain bin cookbooks" at a big chain bookstore and it makes a great vegetarian main-dish type salad.
My new sandwich obsession, the Danish Smorrebrod, a wonderful openface treat; this one's loaded with seafoods and fresh veggies on a slice of rye bread. This also makes a delicious appetizer, and I make extra of the cucumbers to enjoy in salads as well.
An Andreas Viestad recipe, one of my favorite chefs! This one is from his television cooking show, and has a deliciously different flavor. If you can't find fresh porcini mushrooms, the recipe does allow for a pound of white (button) mushrooms plus 2 ounces of dried porcinis.
And don't skip the delicious garnish!
This dish has nearly all of my favorites. It's a tiny bit spicy with ginger and jalapenos, and absolutely loaded with fresh herbs; the cashews make it a delicious light vegetarian lunch. I like to use fettuccine, but any similar pasta would work. And, for more "punch", I actually use serrano peppers instead of the jalapeno. Cook time includes toasting of cashews and the pasta prep. This recipe is adapted from another published in "Spring: Recipes Inspired by Nature's Bounty" by Joanne Weir.
A refreshing change from the usual pasta salads... I like to make this a day ahead so the flavors have time to really meld together. Makes a great light and cool vegetarian lunch! Cook time is approximate for cooking of pasta.
Refreshing, tangy, sweet and no-fat all in one! I love this recipe; it's wonderful on plain baked or grilled chicken or fish, and perfect with cheese quesadillas. I'm guessing that it would be a different and delicious accompaniment to lamb, also. Plus, it keeps well; the lime juice helps the apple to remain fresh-looking.
I like veggie dishes where the flavor of the vegetable comes through and isn't masked by heavy sauces, and this really fits the bill. The luscious crumb crust is VERY garlicky and the dish goes well with a simple entree and salad.
I can eat almost half of this recipe at a time. Not only is it delicious, but a very attractive dish; the onions take on a purplish color from the wine, which contrasts nicely with the bright green broccoli and black olives. I cook broccoli with a very light hand, so these directions are for somewhat "rare" broccoli... if you like it more done, cook for about 10-15 minutes instead of five.
I have no idea where the title for this recipe came from... it's a very tasty no-mayo cole slaw and goes well with just about everything. The celery salt and dry mustard make it just a little different.
A down-home French dessert, something between custard and a cake. It's "egginess" also makes it a sweet and special breakfast treat. This one is full of brandied apricots and raisins, with a touch of almond, lemon and subtle spices. The fruit needs to plump up in the brandy overnight (added to prep time); after that the rest goes together in less than an hour.
This is a delicious kale and chicken soup with plenty of garlic, white wine and that light, distinctive Portuguese flavor of cloves. In Portugal, "caldo" is generally a lighter soup, and "sopa" is a soup with more vegetables and meat, and is often thickened slightly by using potato cooking water, as this one is.
This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.
A Provencal-style recipe from one of my favorite French chefs, Patricia Wells. I love the little bite of the hot peppers! Try them over grilled food, in sandwiches, mixed into pasta... the flavored oil adds a lot to sauteeing, too. Absolutely delicious!