Author: Julie

Viking Skillet Bread

 

Viking Skillet Bread

A variation of Irish Soda Bread.
Prep Time 10 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Servings 12 slices
Calories 238 kcal

Ingredients
  

  • 3 cups flour whole wheat, barley, or oat flour works
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2-1/2 cups buttermilk
  • oil to grease the skillet

Instructions
 

  • Preheat oven to 450ºF and gather ingredients.
  • Oil the cast iron skillet.
  • Sift flour, salt, and baking powder together in a bowl and make a well in the middle.
  • Slowly add the buttermilk and mix together. Make sure the dough is moist.
  • Move mixture into the skillet and pat into shape.
  • Bake for 15 minutes at 450ºF then lower the temperature to 375ºF and bake for 20 minutes more (35 minutes total).
  • Remove from skillet and allow to cool 30 minutes or so.

Notes

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Rømmegrøt

Rømmegrøt

Scandinavian custard pudding.
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 4 bowls
Calories 743 kcal

Ingredients
  

Saucepan

  • 2 cups heavy whipping cream
  • 3 cups milk heated (3 mins in microwave will do)
  • 1 cup flour
  • 2 tablespoons sugar
  • 1 teaspoon salt

Sprinkle

  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Instructions
 

Saucepan

  • 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.
  • Whisk in 1/2 the flour. "Batter" may look more like dough.
  • Cook, stirring regularly, until thickened and butter appears.
  • As butter accumulates, pour off into small bowl. Repeat.
  • Continue to stir and pour off butter for approximately 30 minutes.
  • When no more butter is being produced, add the rest of the flour and whisk or stir until smooth, being careful not to burn.
  • Carefully add the hot milk by thirds and stir.
  • Add the salt and sugar. Stir.
  • Cook a few minutes longer.
  • Pour into bowls and top with a portion of the butter.

Sprinkle

  • Combine cinnamon and sugar.
  • Sprinkle over rømmegrøt and serve.

Notes

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Mediterranean Stir Fry

 

Mediterranean Stir Fry

A "what's in the kitchen" dish that can be pulled together quickly!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 3 people
Calories 418 kcal

Ingredients
  

  • 2/3 cup orzo
  • 12 ounces shrimp frozen, tail-off preferred
  • 6 medium roma tomatoes diced
  • 8 ounces mushrooms sliced
  • 2 tablespoons basil leaves
  • 2 tablespoons olive oil
  • 1 teaspoon garlic diced
  • 2 tablespoons capers
  • 2 tablespoons Italian dressing
  • 1 pinch salt
  • 1 pinch pepper

Instructions
 

Pasta

  • Cook the orzo pasta by boiling in salted water until tender. Drain and set aside.

Frying Pan

  • 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.
  • Add the diced tomatoes, mushrooms, and basil leaves. Stir and cook until the mushrooms start to soften.
  • Drizzle with olive oil and add garlic, capers, and Italian dressing. Cook until reduced.
  • Add the orzo and stir occassionally until heated throughout.
  • Salt and pepper to taste and serve on a plate.

Notes

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Deviled Eggs

Deviled Eggs

Prep Time 10 mins
Total Time 10 mins
Servings 24 pieces
Calories 50 kcal

Ingredients
  

  • 12 hard boiled eggs cut in half lengthwise
  • 1 1/2 teaspoon French's mustard or Coleman's
  • 3 tablespoon mayonaise
  • 1/8 teaspoon salt to taste
  • 1/8 teaspoon pepper to taste
  • 1 teaspoon paprika

Instructions
 

  • Squeeze or scoop out egg yolks into a bowl. Set aside egg whites.
  • Add all remaining ingredients, except paprika, to egg yolks and use a fork to mash until smooth.
  • 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.
  • Sprinkle with paprika.
  • Refrigerate until ready to serve.

Notes

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Shrimp and Sweet Peppers

Shrimp and Sweet Peppers

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2 people
Calories 536 kcal

Ingredients
  

  • 10 ounces shrimp fresh
  • 2/3 cup acini di pepe
  • 2 scallions
  • 2 cloves garlic
  • 4 ounces sweet peppers
  • 2 tablespoons verjus blanc (or white grape juice)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon capers
  • 1/4 teaspoon crushed red pepper flakes

Instructions
 

Prep

  • Peel and roughly chop the garlic.
  • Cut off and discard the stem and core of the peppers. Halves them lengthwise and thinly slice crosswise.
  • Cut off and discard the root ends of the scallions. Thinly slice crosswise keeping the white bottoms and the green tops separate.

Pasta

  • Heat a pot of salted water to boiling.
  • Add pasta and cook 14-16 minutes or until tender.
  • Drain thoroughly and return to pot.
  • Stir in half the vinegar and a drizzle of olive oil.

Shrimp

  • Pat the shrimp dry with paper towels. Remove tails.
  • In medium non-stick pan, heat a drizzle of olive oil on medium-high until hot.
  • Add the shrimp in an even layer and cook without stirring 1-2 minutes or until slightly opaque.
  • 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.
  • Add the verjus and remaining vinegar. Stir frequently and cook 1 minute until combined.
  • Serve the finished shrimp over the cooked pasta and garnish with the green scallions.

Notes

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Linguine with Ham and Walnuts

 

Linguine with Ham and Walnuts

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 6 servings
Calories 531 kcal

Ingredients
  

  • 8 ounces whole wheat linguine
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • 2 small shallots chopped
  • 6 ounces spinach leaves (1 bag)
  • 8 ounces mushrooms sliced
  • 1 teaspoon red pepper flakes crushed
  • 1 cup walnuts chopped
  • 8 ounces ham cooked, diced
  • 1/3 cup Parmesan cheese grated
  • 1/4 cup parsley fresh, chopped

Instructions
 

Cook the pasta

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  • Once the water is boiling, stir in the linguine and return to a boil.
  • Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 8-10 minutes.
  • Reserve a cup of the pasta water before you drain well in a colander set in the sink.

Cook the ingredients

  • Heat the olive oil in a large skillet over medium heat.
  • Stir in the garlic, shallots, and red pepper flakes until the garlic is fragrant but not browned, about 3 minutes.
  • Add the spinach and mushrooms and stir until the spinach is wilted.
  • Stir in the walnuts and cook until the nuts give off a toasted smell, about 2 minutes.
  • 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

  • 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.
  • Plate the dish and sprinkle with chopped parsley and parmesan cheese and serve hot!

Notes

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Pasta with Tomatoes

Pasta with Fresh Tomato Sauce

A basic pasta recipe that's perfect for "doctoring up"
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 8 servings
Calories 295 kcal

Ingredients
  

  • 16 ounces whole-wheat penne pasta
  • 28 ounces diced tomatoes
  • 1/2 cup Italian dressing
  • 1/4 cup fresh basil finely chopped
  • 1/4 cup red onion diced
  • 1/4 cup Parmesan cheese grated

Instructions
 

Pasta

  • Bring a large pot of lightly salted water to a boil.
  • Add penne pasta to the pot and cook 10 minutes until al dente. Drain.

Prep

  • Dice the tomatoes
  • Dice the red onion
  • Chop the fresh basil

Finish

  • In a small frying pan, saute the onion.
  • In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and top with Parmesan cheese.

Notes

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