Lefse

We make Lefse every Christmas Eve.  There are many versions of recipes, but this is the one we like best, rolled nice and thin.  I like to use weight instead of cups for accuracy.  That's just me.  This below is 1 1/2 times my mom's recipe, so the amounts are a bit strange.  This makes about 20 pieces.

Lefse

3 1/4 lbs russet potatoes (about 6 cups if you don't have a scale)
6 T. butter, room temperature
1/4 c. + 2 T. heavy cream (3/8 c.)
1/4 t. + 1/8 t. salt (3/8 t.)
1 1/2 t. sugar
5/8 lb. flour (or 1 to 1 1/2 c. if you don't have a scale) + extra for flouring the cloth and dough balls

Peel the potatoes completely and remove any dark spots.   Cut them in even sized chunks so they cook through at the same time. Boil the potatoes in water with a palmful of salt until they are fork tender.

Drain the potatoes and let them steam a bit to dry.   Rice the potatoes before they cool so that butter will melt.  Add the butter in pats and mix it into the potatoes.  Add the salt, heavy cream and sugar and mix well.

Cool to room temperature and then cover and refrigerate overnight.

The next day, add the flour to the potato mix and stir with your hands until it's all combined.

Make dough balls of about 1/4 - 1/3 c. (about the size of a Cutie orange). 

Rub in a good amount of flour on the pastry cloth so dough doesn't stick.  Press down each ball. Rolling from the middle, gently roll it into a thin circle with no cracks.  Keeping the dough cool will help prevent sticking.

Using a lefse stick, slide the stick under the lefse in the middle, gently lift it from the pastry board and move it to the lefse grill preheated to 450 degrees.

Cook first side for about 30 seconds until you see the lefse bubble up and it has some light brown spots when you peek underneath.  With the lefse stick, turn it over and cook the other side until it also has light brown spots.

Lift it with the lefse stick and place the cooked lefse in a stack between towels to keep covered until cooled.

Serve with butter, brown sugar, white sugar, cinnamon sugar, or whatever. 

Refrigerated, lefse will keep 2-3 days.  Freeze up to 6 months.

Pumpkin Banana Chocolate Chip Whole Wheat Muffins

I found this recipe on littlebroken.com and made a batch Thanksgiving weekend.

Pumpkin Banana Chocolate Chip Whole Wheat Muffins

1/3 c. coconut oil, in liquid form
1/2 c. honey
2 eggs
1 c. mashed ripe bananas, about 2-3 bananas (or 1 banana and 1/2 c. applesauce)
1 c. pure pumpkin puree
1/4 c. milk
2 t. pumpkin pie spice
1 t. baking soda
1 t. vanilla extract
1/2 t. sea salt
1 3/4 c. whole wheat flour (orig recipe was for white whole wheat flour, I used reg. whole wheat flour)
1/2 c. chocolate chips

Preheat oven to 425 degrees.

In a large mixing bowl, whisk coconut oil and honey. Add eggs.

Mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla and salt.

Add the flour and mix just until combined.  Fold in the chocolate chips.

Spoon the batter into the muffin tins.  This should be enough to fill 12 (I usually have enough for 13-14)

Bake for 5 minutes at 425 degrees, then keeping the muffins in the oven, reduce the oven heat to 350 degrees and bake for an additional 17-20 minutes until a toothpick comes out clean.

Place the muffin pan on a cooling rack to cool.  Store cooled muffins covered at room temp for up to 3-4 days.

Caramel Corn

Huge shout out to my friend Gail for posting her recipe on facebook.  O.M.G. so good.


16 c. popped popcorn (I popped mine in 2 batches of 2 T. oil and 1/3 c. popping corn each)

Melt and stir:
1/4 c. white corn syrup
1 c. brown sugar
1/4 c. butter
1/2 t. salt

Cook slowly in a saucepan for 5 minutes, bubbling moderately.

Remove from the heat.  Add:
1/2 t. baking soda
1/2 t. vanilla.
Careful, this is going to expand the size of the mix.

Put the popcorn in a really big metal bowl and pour the caramel sauce over it and stir it all in. (If you don't have a big bowl, use a couple of sheet pans with sides.)

Bake at 200 degrees for 1 hour, stirring every 15 minutes.

Chocolate Macadamia Nut version:  I pulled out about 1/3 of the popped corn and added a lighter layer of caramel and the nuts and tossed it in a second bowl.  After it was done baking, I melted some chocolate chips and tossed the corn in that.














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c = cup
t = teaspoon
T = tablespoon

Sheet Pan Shrimp Puttanesca

This recipe is from Pioneer Woman.  I halved the recipe since it was just 2 of us and we did a small serving of leftovers.  Recipe below is for the full version

Sheet Pan Shrimp Puttanesca

1 red onion, cut into wedges
3 cups sourdough, cut in 1/2 inch cubes (I used french, I didn't have sourdough on hand)
2 c. cherry tomatoes
1/2 c. pitted olives
4 T. olive oil
2 lbs. jumbo shrimp, peeled, deveined, tails removed
2 T. red wine vinegar
1 T. capers, drained
1/3 c. chopped parsley, plus 2 T. for garnish
1 anchovy, minced (I didn't include this)
kosher salt and pepper
Parm shavings for garnish

Combine the onion, bread, tomatoes and olives on a sheet pan.  Toss with 1/2 t. salt and pepper to taste.  Drizzle with 2 T. olive oil and toss together.  Bake at 375 degrees for 12-15 minutes until bread starts to crisp.

In a medium bowl, toss the shrimp, 1 T. olive oil, 1/2 t. salt.  Arrange it among the shrimp and bake until the shrimp is cooked through, 8-10 minutes.

Meanwhile, whisk together 1 T. olive oil, vinegar and anchovy (if you chose to use it) in a small bowl.  Add the capers.

Remove from the oven, toss with the dressing and parsley.    Garnish with parm cheese and parsley.

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lb = pound
T = tablespoon
c = cup

Creamy Cauliflower Soup

I'll be honest, I was skeptical  when I saw this on skinnytaste.com, but I did have cauliflower on hand so tried it for lunch today.  Wow.  I was surprised at how good it was.  You can experiment with seasonings and make it more spicy and interesting if you want to!

Garnished with a bit of fresh rosemary

Creamy Cauliflower Soup

1 T. butter
1 T. flour
4 c. vegetable or chicken broth
1 small onion, chopped
1 head cauliflower, in florets
1/2 T. salt
1/2. t. pepper
(looking for other flavors?  reduce the salt and pepper and use something else.  ideas:  Paprika and a bit of cayenne pepper for a kick.  I added rosemary once and it was fab!)

In a saucepan, melt the butter and combine the flour.  Slowly add the broth. Then add the cauliflower and onion.  Bring to a boil and then simmer, covered, for 20 minutes.  Add the salt and pepper (or other seasonings) and blend with an immersion blender until smooth.

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T = tablespoon
t = teaspoon
c = cup

 Makes 4 servings @ 2 WW points each

Sheet Pan Pork Tenderloin, Butternut Squash and Potato

I ripped this recipe out of a magazine recently.  They didn't put the magazine name on the bottom of the page, so I can't give them credit, but I would if I could.  It is super good.  The rosemary and balsamic and squash give this a real fall favor.  Serves 3 or 4.

This recipe could easily be increased by doubling everything and adding an additional tenderloin.


Sheet Pan Pork Tenderloin, Butternut Squash and Potato

2 T. balsamic vinegar
1 1/2 T. EVOO  (extra virgin olive oil, people!)
1/2 T. finely chopped fresh rosemary
2 medium cloves garlic grated (I just used 1 T. minced jarred garlic)
1/2 t. salt
1 lb. butternut squash, cut into 1/2-inch cubes
1 lb. tri-color potatoes (fingerling or really small potatoes would work fine, too)
1 lb. pork tenderloin

Whisk together balsamic vinegar and olive oil garlic, and salt.  Add rosemary.

On a rimmed baking sheet toss the squash with 1 1/2 T. vinegar mixture.  Sprinkle with 1/4 t. salt and roast at 425 degrees for 8 minutes.

While that is roasting, cut the potatoes into 1/2 inch pieces.  Toss with 1 1/2 T. vinegar mixture and 1/4 t. salt and and to the sheet pan with squash and roast 15 minutes.

While the squash and potatoes are roasting, sprinkle pork all over with 1/4 t. salt and a few grinds of black pepper.  Heat 2 T. EVOO in a large skillet ( I used my cast iron skillet--I love it!) over high heat.  Add pork and brown all over, about 5 minutes.   

Remove veggies from oven and sprinkle them with 1/4 t. salt and top with pork.  Pour remaining vinegar mixture over pork.  Roast until temp reaches 140 degrees and veggies are tender, about 15-18 minutes.

Rest pork for 5 minutes, then slice.

A version from another night.

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T = tablespoon

t = teaspoon
lb = pound

Slow Cooker Curried Red Lentil Soup

I found this recipe in a magazine which was perfect because I had recently found a deal on red lentils and was looking for a way to use them.   Do you need the dollop of greek yogurt at the end? YES!  It adds just the right amount of velvety creaminess.  Serves 8.



Slow Cooker Curried Red Lentil Soup


1/4 c. butter
4 cloves garlic, grated
1 T. grated ginger
2 - 3 T. curry powder
1/2 t. ground cinnamon
1/8 t. cayenne
2 c. red lentils (picked through to remove debris)
1 small onion, diced
1 large carrot, diced
2 ribs celery, diced
6 c. water (I am going to try an extra 1-2 cups next time.  It was really thick!)
2 t. salt
1/2 c. light coconut milk
3-4 T. lemon juice


In a medium skillet over medium heat, melt the butter.  Stir in the garlic, ginger, curry powder, cinnamon, and cayenne.  Cook for a minute.  Stir in the lentils until well coated.  Scrape mixture into the slow cooker.  Stir in the onion, carrot, and celery.  Add the water and salt.

Cook on low for 8 hours.

Stir in coconut milk and lemon juice.

Adjust seasoning to taste and blend with an immersion blender until smooth.

Serve with a dollop of plain yogurt and cilantro.

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t = teaspoon
T = tablespoon
c = cup

Garlic Parmesan Roasted Brussels Sprouts

Yum.  This is a great side dish for beef tenderloin filets!

Garlic Parmesan Roasted Brussels Sprouts

1 lb. brussels sprouts, stems trimmed off, sprouts halved
4 T. olive oil
1 t. garlic powder
1 t. pepper
1/2 t. salt
1/4 c. bread crumbs
1/4 c. parmesan cheese, shredded


Put the sprouts on a sheet pan.  Toss the sprouts with the olive oil.

Combine the bread crumbs, parm, and seasoning.  Toss with the oiled sprouts.

Bake at 400 degrees for 20 minutes, turning 1/2 way through.




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t = teaspoon
T = tablespoon
c = cup
lb = pound

Lemon Poppy Seed Cookies

I've said it before, I'll say it again, I'm just not a baker.  But, every once in a while I see a recipe I gotta try.  Who doesn't like fresh lemon!


Lemon Poppy Seed Cookies

1/4 c. fresh lemon juice
3 1/2 t. freshly grated lemon zest (2-3 lemons)
2 sticks butter
2 c. all purpose flour
1 t. baking powder
1/2 t. salt
1 1/2 c. sugar
1 egg
2 t. pure vanilla extract
1 T. poppy seeds

Preheat oven to 375 degrees.

Bring lemon juice to a simmer in a small saucepan over medium heat.  Cook until reduced by about half.  Add 1 stick butter and stir until melted.

Whisk together flour, baking powder and salt.

Cream the other stick of butter with 1 cup of the sugar on medium.  Add the egg and lemon butter.  Mix until pale, about 3 minutes.  Add vanilla and 2 teaspoons of the zest.  Add the flour mix and poppy seeds.

Stir together remaining 1/2 c. sugar,1 1/2 t. zest, and a few shakes of poppy seeds.  Roll spoonfuls of dough into 1 1/4-inch balls.  Roll them in sugar mix.  Press down until about 1/4 inch thick.

Bake until just browned around the edges, about 10 minutes.  Cool on racks.

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t = teaspoon
T = Tablespoon
c = cup

Cauliflower Steaks

Here's another item from my 'I should try that sometime' list.  You can grill or roast these!  My first bite reaction was 'This is pretty good, but probably a better side dish than a meal" and by the end of it felt that it really could be a meal.  It was filling on it's own and has a good spicy-ness to it.  That always makes things better!

With the leftover florets, you could make another m
batch of the seasoning and oil and toss it together and roast them!  425 degrees for about 20 minutes.  (Update:  I have done these 4 times now in 2 weeks and don't bother with the 'steaks'.  I just do the florets.  Love them!)

This makes 2 steaks.

Floret version

Cauliflower Steaks

1 medium size cauliflower
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1/4 t. paprika
2 T. olive oil

Trim the leaves off the cauliflower and set the head on it's stem on a cutting board.  Cut in half down the center.  Then cut each half down the side next to the stem to create a steak.  Save the flowerettes not attached to the stem for another use.

Put each steak on a sheet pan and brush both sides with the olive oil.  Then sprinkle both sides with the seasoning.

Grill on a medium heat for 5-6 minutes per side, until they start to get a slight char and they are tender.
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t = teaspoon
T = tablespoon

Dessert Jars

I saw this idea in a magazine a while back.  Get creative!  You can layer lots of things.  I did a smores version and a lemon blueberry here, but really, the sky's the limit!

I used a small jelly jar size, about 1 cup.



Smores Jars

Layer crushed graham crackers, mini marshmallows, chocolate chips and chocolate pudding.  Repeat.

Lemon Blueberry Jars


Angel food cake
Lemon curd
Blueberries
Whipped Cream (I used cool whip)
Mint leaf for garnish, is so desired












Other layering ideas:

vanilla pudding and crushed oreo layers
Butter cookies
Pound cake
Brownie pieces
Chopped up cake donuts
Caramel sauce
Jam
Natural peanut butter (so it is a bit thinner)
Vanilla pudding
strawberries
Peaches (Peach Melba inspiration?)
Bananas (Banana Cream Pie version?)
Diced apples (Caramel Apple Jar  anyone?!?)
Peanut butter cups, chopped
Your favorite candy bars, chopped
Chopped nuts

Sausage and Quinoa Stuffed Zucchini

This recipe is from Eating Well magazine as a start.  As usual, I made a few changes based on what I had on hand.    We had a lot of the filling leftover.  Very filling, and besides the sausage, it's not all that bad for you, especially if you don't use all the mix!

Sausage and Quinoa Stuffed Zucchini

3 links sweet sausage, casings removed
1/2 c. quinoa
1 small onion chopped (I didn't have this so I added 1/2 a diced red pepper instead)
1 c. water
3/4 c. quartered grape or cherry tomatoes
1 t. marjoram
4 medium zucchini
salt
pepper
Parmesan cheese

Sausage and Quinoa Stuffed Zucchini

Fry and crumble up the sausage (and onion, if you use it) in a saucepan over med-high heat for about 5 minutes or so until it is no longer pink.  Add the quinoa and water and bring it to a boil, then reduce to a simmer, cover and cook, until the quinoa is tender and water is absorbed --- about 15-20 minutes, stirring once or twice.  Add the tomatoes and marjoram.

Meanwhile, cut zucchini in half lengthwise.  Scoop out the pulp in the middle making a deep well.  Discard the pulp. 

Place the zucchini in a microwave safe dish, sprinkle with salt and pepper, and cook for 3 minutes or so until tender-crisp. 

Fill the zucchini with the sausage quinoa mix.

Preheat your oven on broil and put the zucchini in a pan that is broiler-safe.  Sprinkle with the parm cheese.  Broil until the cheese is melted.

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c = cup
t = teaspoon

Roasted Carrots

Another recipe using veggies!  I ate a lot of these, cuz they were so good.  My eyesight is likely to drastically improve.


Roasted Carrots

1 lb. rainbow carrots (or plain old orange if that is all you have), sliced in thin sticks or thin rounds
1 T. honey
2 t. olive oil
1/2 t. cumin
1/2 t. coriander
1/2 t. salt
a few shakes of pepper
dash of thyme

Toss all together.

Bake on a foil lined baking sheet at 425 degrees for 25-30 minutes.  Toss midway though.

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T = tablespoon
t = teaspoon
lb = pound

Veggie Pasta with Roasted Garlic Parm Cream Sauce

Another meal using veggies!  I found a recipe for the cream sauce in Eating Well magazine and it sounded like it was worth giving it a go.  I will definitely be making this again!  The sauce comes out at about 4 WW points..  Use your mandolin to slice zucchini into spaghetti strands and saute veggies  It tastes like you are cheating!  This makes about four 1/2 cup servings.

Roasted Garlic Parm Cream Sauce

Roasting Garlic

6 unpeeled garlic cloves (yes, unpeeled)
1 T. butter
2 T. flour
1 c. 1% milk, warm. (plus another 1/2 c. or so if it's too thick.  mine was, and I whisked this in at the end to thin it out)
1/2 c. grated parm
1/8 t. pepper
1/4 t. salt

Cook the unpeeled garlic cloves in a cast iron skillet over medium heat, stirring occasionally until they are soft, about 10-15 minutes.  Let them cool, take them out of the skins and mash the garlic until smooth.

Garlic Parm Sauce

Melt the butter.  Stir in the flour until combined.  Slowly whisk in the 1 cup of milk..  Stir constantly until thickened, 6-8 minutes or so. 

Reduce the heat to low and stir in the parm, salt and pepper until the cheese is melted an mixture is smooth.

Veggie Pasta 
(This is what I did for about 4 servings.  You can use any veggies that sound good to you)
2 zucchini, sliced with a mandolin into spaghetti strands
8 oz. baby portobello mushrooms
1 red pepper, sliced
1 small head of broccoli florets
5 stalks of asparagus sliced

Saute all but the zucchini in a bit of olive oil.  When they are soft but not mushy, add the zucchini just long enough to warm it through and make them bendable.  Don't overcook to mush!

Top the pasta mix with sauce and garnish with cherry tomatoes, basil, , more parm, green onion or whatever you like.

Bean, Cucumber, Tomato, Feta Salad

Continuing on with going through my Imperfect Produce box, here is a salad I threw together for lunch today and I have 1/2 left for tomorrow!

Bean, Cucumber, Tomato, Feta Salad

1 can cannellini beans, drained and rinsed
1 medium english cucumber, diced
2 green onions, sliced
grape or cherry tomatoes
2 oz. crumbled feta
2 t. red wine vinegar
2 t. olive oil
a few shakes of italian seasoning

Combine all the ingredients.

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t = teaspoon

Zucchini Ribbon Salad

I'm trying a new produce delivery--Imperfect Produce--and this is my first thing I tried with it.  Light and delish!  This recipe was a dinner sized portion for one but you can multiply as needed for a side salad for more people.

Zucchini Ribbon Salad

Z

1 small zucchini shaved in ribbons (I used a veggie garnisher.  Or use a veggie peeler or slice it super thin.)

1 really small red pepper, sliced thin

2 T. or so of feta

1 t. rice wine or white wine vinegar

1/8 t. pepper

1/4 t. salt

shake of oregano

drizzle of olive oil

Combine vinegar, salt and pepper.  Add the zucchini and let it sit for 10 minutes.  Add the red pepper, feta and oregano.  Drizzle with olive oil.

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t = teaspoon

T= tablespoon

Borough Market Brownies

On the last weekend of my 4 week London experience, I went to Borough Market and had THE best brownie ever.  I found the recipe for this dark chocolate dense square of deliciousness.  Love.

Some of this is in grams, so grab your food scale!

Borough Market Brownies
10 oz. dark chocolate.  (I used a combo of 100% cocoa Baker's chocolate and 60% Ghirardelli's)
175 g. unsalted butter
3 eggs
150 g. caster sugar (fine grain sugar)
50 g. cocoa powder
50 g. flour

Line an 8 or 9 inch square pan with parchment paper.

Gently melt chocolate and butter together in a bowl over hot water until smooth.  Cool a little.

Beat eggs and sugar together on high until really pale in color, double in size and thicker.

Fold the egg and sugar mixture into the chocolate.

Sift flour and cocoa together and gently stir it into the mix.  Don't over mix.  When you think you might need to stir it a bit more, stop.  You don't.

Bake at 325 degrees in convection oven or 350 degrees in regular oven for 18 -20 minutes.   Pull the pan and shake it a little.  If the middle jiggles, bake another minute or 2.  Don't over bake!  You want them gooey in the middle.  The tops should be a bit crusty.

Bangers and Mash

I spent 4 weeks in London and had lots of the traditional British foods.  My last lunch with my coworkers was Bangers and Mash at a local pub.  When I got home, we had a English theme dinner with this as the main dish served with English salad, peas and mashed potatoes.  Welsh Rarebit and Scotch Eggs were delicious sides.

Welsh Rarebit

Scotch Eggs

Bangers
1 T. oil
12 sausages.  (True Bangers are not easy to find here.  Trader Joe's sells an Irish Banger.  Otherwise, a local meat market said that the closest thing to use would be a kielbasa or bratwurst)
1 good sized onion, halved and thinly sliced
2 cloves garlic, minced
1/4 c. flour
3 c. beef stock or broth

Heat oil in large skillet or fry pan over medium-high heat.  Add sausages and cook, turning until browned as much as possible on all sides and cooked through.  It could take 10 or 15 minutes.  Remove the sausages.

Make sure you have at least 3 tablespoons oil from the frying and drippings in the pan.  Add the onions and garlic and cook until they are golden brown, about 4 minutes.

Add the flour and mix through. 

Add about 1 c. broth and mix into the onion.  It will be sludgy.  Then add remaining broth until combined.  Simmer, stirring until the gravy thickens a bit.  Season with salt and pepper.

Serve with peas, mashed potatoes, and a big onion ring.  I used the my Crockpot Parmesan Mashed Potatoes on this blog from Dec 25 2015.

Chickpea Tuna Salad

I was looking for  low point WW lunch and had everything I needed in the pantry or fridge.  What luck!

Chickpea Tuna Salad

1 can chickpeas, drained
6 oz. canned tuna
Mint leaves, chopped
Crumbled feta cheese
Red onion, sliced
2 T. capers
2 T. juice from caper juice jar
2 T. red wine vinegar

Combine all ingredients and enjoy.

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T = tablespoon
oz = ounce