Wednesday, March 23, 2016

Swedish Meatballs

These meatballs from the Skandi Kitchen cookbook are absolutely delicious.

Clearly this is the photo from the cookbook:


I think the allspice and grated onion give them the special flavor. 

What I do differently is make at least twice as much gravy and after browning the meatballs, simmer them in the gravy for 30 minutes.

My gravy: For every cup of liquid, you need 2 T each of butter and flour.

8 T (1 stick) butter
8 T (1/2 c.) flour
2 cans beef broth

In pan on medium heat, melt butter. Stir in flour and cook roux for a few minutes. Gradually pour in broth, stirring. It will start to thicken. Season to taste. You could use salt, pepper, Worcestershire sauce, or au jus flavoring (to "beef" it up a bit).

Update: finally got a picture of my own meatballs.

Beef Stew

2 lbs beef (chuck or tri-tip) cut into 1" cubes
1 can beef broth
1 can diced tomatoes
1 small onion, diced
2 cloves garlic, minced
2-3 potatoes, diced
2-3 carrots, sliced
2 stalks celery, sliced
1 T worcestershire sauce
1 can green beans

Dredge chunks of meat in flour, fry in oil until brown. (Do this in a frying pan if your stew pot isn't big enough.) Add broth, tomatoes, onion, garlic and simmer for an hour or so. Add vegetables, Worcester, and herbs. Simmer another hour. Add green beans and simmer until beans are heated through.

Oven Fries

Oven Fries have been a hit around here since 2003.

Oh, you wanted the recipe? Sorry, I got distracted by my cute children.

Monday, March 14, 2016

Ricotta Pancakes

Fluffy Ricotta Pancakes
makes 8

1 cup ricotta cheese
3/4 cup flour
1/2 teaspoon baking powder
1 1/2 tablespoons sugar
pinch salt
3/4 c. milk
3 eggs, separated
1/2 teaspoon vanilla

[The original recipe says to strain ricotta for about 30 minutes. I usually don't bother with that.]

Whisk together flour, baking powder, sugar, and salt in a bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate bowl.

Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop (we used  1/3 cup measure) to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

Green Chicken Enchiladas

Green Chicken Enchiladas

1 rotisserie chicken, or equivalent amount of cooked chicken
1 15 oz can pinto beans, drained
1 small onion, chopped and sautéed until soft
1 4 oz can diced green chiles
1 handful cilantro, chopped (optional – some people don’t like the taste)
Vegetable oil for frying
16+ corn tortillas
1 28 oz can green enchilada sauce
1 10 oz package queso fresco (or Monterey jack cheese)

Take meat off chicken and cut or tear into small pieces. Add beans, onion, green chiles, and cilantro and mix.
Fry tortillas briefly in hot oil, just a few seconds per side, and place on paper towels to drain. When tortillas are cool enough to handle, assemble the enchiladas.
On each tortilla add a spoonful of sauce, spoonful of chicken mixture, and sprinkling of cheese.  Roll up, and nestle together in a baking pan, seam side down.
Bake at 350° for 30-40 minutes, until edges start to get brown and crispy.

Serve with salsa, sour cream, and guacamole (or sliced avocado).


This has swiss cheese, bacon, broccolini, and red onions.

Old Quiche Recipe
your choice: sauteed onions, bacon, veg, etc.
2 c. grated cheese
2 c. half and half
4 eggs
nutmeg, salt, pepper

New Quiche Recipe
1 1/4 c. grated cheese
your choice: sauteed onions, bacon, veg, etc.
1 1/2 c. milk
4 eggs                                        
3 T flour
1/4 t. dry mustard
1/4 t. salt
sprinkling of thyme
For the "new quiche" in a large pan, add extra 1/2 c. cheese,  1/2 c. milk, and another egg.

Bake at 375 for 40-45 minutes.