Rømmegrøt

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 Rømmegrøt
Scandinavian custard pudding.
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Course Dessert
Cuisine Scandinavian
Prep Time 5 minutes
Cook Time 1 hour
Servings
bowls
Ingredients
Saucepan
Sprinkle
Course Dessert
Cuisine Scandinavian
Prep Time 5 minutes
Cook Time 1 hour
Servings
bowls
Ingredients
Saucepan
Sprinkle
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Instructions
Saucepan
  1. In a 3-qt saucepan, pour in heavy whipping cream and simmer 10-15 minutes on med-low heat until cream thickens slightly and looks shiny.
  2. Whisk in 1/2 the flour. "Batter" may look more like dough.
  3. Cook, stirring regularly, until thickened and butter appears.
  4. As butter accumulates, pour off into small bowl. Repeat.
  5. Continue to stir and pour off butter for approximately 30 minutes.
  6. When no more butter is being produced, add the rest of the flour and whisk or stir until smooth, being careful not to burn.
  7. Carefully add the hot milk by thirds and stir.
  8. Add the salt and sugar. Stir.
  9. Cook a few minutes longer.
  10. Pour into bowls and top with a portion of the butter.
Sprinkle
  1. Combine cinnamon and sugar.
  2. Sprinkle over rømmegrøt and serve.
Recipe Notes

Nutrition Facts
Rømmegrøt
Amount Per Serving
Calories 743 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 30g 150%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 173mg 58%
Sodium 600mg 25%
Potassium 360mg 10%
Total Carbohydrates 68g 23%
Dietary Fiber 3g 12%
Sugars 24g
Protein 12g 24%
Vitamin A 38%
Vitamin C 1%
Calcium 39%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Mediterranean Stir Fry

Mediterranean Stir Fry

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 Mediterranean Stir Fry
A "what's in the kitchen" dish that can be pulled together quickly!
Mediterranean Stir Fry
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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Mediterranean Stir Fry
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Instructions
Pasta
  1. Cook the orzo pasta by boiling in salted water until tender. Drain and set aside.
Frying Pan
  1. While the orzo is cooking, place the frozen shrimp in the frying pan and cook on medium-high heat to thaw. Once the ice is off, drain the water from the pan.
  2. Add the diced tomatoes, mushrooms, and basil leaves. Stir and cook until the mushrooms start to soften.
  3. Drizzle with olive oil and add garlic, capers, and Italian dressing. Cook until reduced.
  4. Salt and pepper to taste and serve on a plate.
Recipe Notes

Nutrition Facts
Mediterranean Stir Fry
Amount Per Serving
Calories 418 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 174mg 58%
Sodium 837mg 35%
Potassium 374mg 11%
Total Carbohydrates 38g 13%
Dietary Fiber 3g 12%
Sugars 6g
Protein 32g 64%
Vitamin A 43%
Vitamin C 72%
Calcium 7%
Iron 25%
* Percent Daily Values are based on a 2000 calorie diet.

Deviled Eggs

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 Deviled Eggs
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Course Appetizer
Prep Time 10 minutes
Servings
pieces
Ingredients
Course Appetizer
Prep Time 10 minutes
Servings
pieces
Ingredients
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Instructions
  1. Squeeze or scoop out egg yolks into a bowl. Set aside egg whites.
    Deviled Eggs eggwhlte halves on plate
  2. Add all remaining ingredients, except paprika, to egg yolks and use a fork to mash until smooth.
    Deviled Eggs yolk mix
  3. Put the yolk mixture into a Ziploc bag and cut a small piece of one of the corners off. Squeeze the bag to squirt the yolk mixture into the egg white halves.
    Deviled Eggs yolk mix in plastic bag with corner cut off
  4. Sprinkle with paprika.
  5. Refrigerate until ready to serve.
Recipe Notes

Nutrition Facts
Deviled Eggs
Amount Per Serving
Calories 50 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 107mg 36%
Sodium 53mg 2%
Potassium 32mg 1%
Total Carbohydrates 0.3g 0%
Dietary Fiber 0.01g 0%
Sugars 0.3g
Protein 3g 6%
Vitamin A 3%
Vitamin C 0.01%
Calcium 1%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Shrimp and Sweet Peppers

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 Shrimp and Sweet Peppers
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Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
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Instructions
Prep
  1. Peel and roughly chop the garlic.
  2. Cut off and discard the stem and core of the peppers. Halves them lengthwise and thinly slice crosswise.
  3. Cut off and discard the root ends of the scallions. Thinly slice crosswise keeping the white bottoms and the green tops separate.
Pasta
  1. Heat a pot of salted water to boiling.
  2. Add pasta and cook 14-16 minutes or until tender.
  3. Drain thoroughly and return to pot.
  4. Stir in half the vinegar and a drizzle of olive oil.
Shrimp
  1. Pat the shrimp dry with paper towels. Remove tails.
  2. In medium non-stick pan, heat a drizzle of olive oil on medium-high until hot.
  3. Add the shrimp in an even layer and cook without stirring 1-2 minutes or until slightly opaque.
  4. Add the garlic, peppers, capers, white portion of scallions, and as much red pepper flakes as you'd like. Season with salt and pepper. Cook stirring occasionally 2-3 minutes or until the peppers are slightly softened and the shrimp are cooked through.
  5. Add the verjus and remaining vinegar. Stir frequently and cook 1 minute until combined.
  6. Serve the finished shrimp over the cooked pasta and garnish with the green scallions.
Recipe Notes

Nutrition Facts
Shrimp and Sweet Peppers
Amount Per Serving
Calories 536 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 0.5g
Cholesterol 290mg 97%
Sodium 1096mg 46%
Potassium 264mg 8%
Total Carbohydrates 71g 24%
Dietary Fiber 5g 20%
Sugars 8g
Protein 50g 100%
Vitamin A 30%
Vitamin C 190%
Calcium 8%
Iron 37%
* Percent Daily Values are based on a 2000 calorie diet.

Plate of Linguine with Ham and Walnuts

Linguine with Ham and Walnuts

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 Linguine with Ham and Walnuts
Plate of Linguine with Ham and Walnuts
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Plate of Linguine with Ham and Walnuts
Votes: 1
Rating: 5
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Instructions
Cook the pasta
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  2. Once the water is boiling, stir in the linguine and return to a boil.
  3. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 8-10 minutes.
  4. Reserve a cup of the pasta water before you drain well in a colander set in the sink.
Cook the ingredients
  1. Heat the olive oil in a large skillet over medium heat.
  2. Stir in the garlic, shallots, and red pepper flakes until the garlic is fragrant but not browned, about 3 minutes.
  3. Add the spinach and mushrooms and stir until the spinach is wilted.
  4. Stir in the walnuts and cook until the nuts give off a toasted smell, about 2 minutes.
  5. Stir in the sliced ham and cook the mixture until the ham is hot and beginning to brown, about 5 more minutes.
Finish the dish
  1. Add the pasta to the skillet and lightly toss with the ham mixture. Add some of the pasta water as needed to keep it moist.
  2. Plate the dish and sprinkle with chopped parsley and parmesan cheese and serve hot!
Recipe Notes

Nutrition Facts
Linguine with Ham and Walnuts
Amount Per Serving
Calories 531 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 26mg 9%
Sodium 605mg 25%
Potassium 415mg 12%
Total Carbohydrates 41g 14%
Dietary Fiber 8g 32%
Sugars 6g
Protein 21g 42%
Vitamin A 58%
Vitamin C 24%
Calcium 15%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Pasta with Tomatoes

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 Pasta with Fresh Tomato Sauce
A basic pasta recipe that's perfect for "doctoring up"
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Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
Pasta
  1. Bring a large pot of lightly salted water to a boil.
  2. Add penne pasta to the pot and cook 10 minutes until al dente. Drain.
Prep
  1. Dice the tomatoes
  2. Dice the red onion
  3. Chop the fresh basil
Finish
  1. In a small frying pan, saute the onion.
  2. In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and top with Parmesan cheese.
Recipe Notes

Nutrition Facts
Pasta with Fresh Tomato Sauce
Amount Per Serving
Calories 295 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 3mg 1%
Sodium 228mg 10%
Potassium 246mg 7%
Total Carbohydrates 50g 17%
Dietary Fiber 7g 28%
Sugars 7g
Protein 9g 18%
Vitamin A 15%
Vitamin C 26%
Calcium 10%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Add additional vegetables such as green peppers or mushrooms. Sauté with the onions before adding.