Monthly Archives: March 2015

The Easiest 3 Ingredient Guacamole

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Do you know what the hardest part about making guacamole is? Finding a perfectly ripened avocado. It is sooo disappointing to bring home some beautiful avocados, only to cut in to them and see that they are half rotten. Boo : ( . Yes, that’s a sad face. This “recipe” is ridiculously simple and basic on purpose. Why? Because I think a lot of people out there won’t cook, because they are under the assumption that cooking has to be complicated and involve tons of ingredients. Well, if you start with quality ingredients this is not the case. This over the top simplified recipe can be fancied up in any way you like – add some fresh garlic, or garlic salt, freshly chopped cilantro, chopped red onion, chopped tomato. But the truth is a mashed avocado with just some lime juice and salt – tastes delicious. Oups, I just gave away my “recipe”!

The Easiest 3 Ingredient Guacamole

The Easiest 3 Ingredient Guacamole

What you need:

  • One ripe Avocado
  • A couple of tablespoons of fresh Lime Juice
  • Salt (I prefer Sea Salt)

What to do:

  1. Cut avocado in half, remove pit, scoop out flesh with spoon into a bowl. Mash with a fork.
  2. Add lime juice (more or less according to your taste preference, but it really brightens up the avocado – so do use it)
  3. Add salt to taste
  4. Mix to combine
  5. Serve immediately
The Easiest 3 Ingredient Guacamole

The Easiest 3 Ingredient Guacamole

If by chance you already have other spices or ingredients you’d like to add to the guacamole, go crazy and add it! But the point of this little exercise was that you don’t need a ton of ingredients to make something taste good. That is, if you start out with high quality ingredients.

Annika

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Easy Raspberry Almond Cake

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My husband loves coffee cake, so I wanted to bake him something along those lines. I decided to do a variation without the sugary topping and I also chose to use almond milk, as opposed to regular milk. Every time I bake with almond milk, I’m always happy with the result. The almond milk adds a lot of moisture, and that’s a good thing. Who wants dry cake? As with most my recipes, there are plenty of variations to be made – you could use blueberries instead of raspberries, or both! Or strawberries. Also, you could definitely use regular milk if you wanted to (or if that’s all you had on hand).

Easy Raspberry Almond Cake

Easy Raspberry Almond Cake

What you need:

  • About 1 cup of fresh or frozen Raspberries
  • 1 stick of softened (not melted) Butter (8 tablespoons)
  • 1 cup of Sugar
  • 1/2 cup of Almond Milk (I used Toasted Coconut)
  • 1 teaspoon of Vanilla Extract
  • 1 Egg
  • 1 1/2 cups of White Flour
  • 1 1/2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
Easy Raspberry Almond Cake

Easy Raspberry Almond Cake

What to do:

  1. Preheat oven to 350 Fahrenheit and grease or line a round baking pan.
  2. Mix butter and sugar, with electric mixer or wooden spoon, until airy.
  3. Add almond milk, egg and vanilla – mix well until incorporated.
  4. In separate bowl mix flour, salt, and baking powder.
  5. Add dry ingredients to wet ingredients. Don’t over mix, but just until combined.
  6. Spread half of the cake batter in the bottom of the pan. Add half the raspberries evenly across the cake. Add the rest of cake batter, spreading it out. Top off the cake with the remaining berries. If you want – douse a tablespoon or two of sugar on top of berries.
  7. Bake at 350 Fahrenheit for 45-50 minutes, until toothpick or sharp knife comes out dry – when testing cake in the middle.
  8. Place cake pan on cooling rack.
Easy Almond Raspberry Cake

Easy Almond Raspberry Cake

This cake is extra moist from the almond milk and the tart raspberries are a perfect compliment to the sweetness of the cake.

I hope you enjoy this recipe!

Annika

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Easy One Pot Deconstructed Cabbage Rolls

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One Pot Deconstructed Cabbage Rolls

One Pot Deconstructed Cabbage Rolls

Born and raised in Sweden, I sort of grew up eating cabbage rolls. Never really appreciated the dish as a child, how typical, but now I do. I was so excited when a I saw a version of this recipe on Pinterest. What a brilliant idea – you still have all the wonderful flavors of cabbage rolls, without all the time and effort of the traditional way. Using this method, this is not an exact recipe – it’s a method, you will have Deconstructed Cabbage Rolls in about 30 minutes. Yay!!

By the way, I love method recipes! Once you learn the method you can play around with the ingredients and create a variety of dishes, switch out ingredients etc.

What you need (in approximation):

  • 1 pound of Ground Chicken (or other ground meat, such as beef or turkey)
  • 1 small head of Cabbage – roughly chopped
  • 1 jar of Marinara Sauce (I used Paul Newman… I think)
  • 1 jar of Water
  • 1 cup of Uncooked Rice (I used Jasmine, because I love it)
  • 1 chopped Portabello Mushroom (or other mushrooms, or skip if you’re not in to mushrooms)
  • 2-3 cloves of Garlic (minced or pressed)
  • A couple of handfuls of Shredded Cheese (or skip if you want dairy free)
  • Salt & Pepper to taste
Deconstructed Cabbage Rolls

Deconstructed Cabbage Rolls

What to do:

  1. In a large skillet (preferably one with a lid) over medium heat sauté mushrooms in some olive oil. When mushrooms are browned and cooked down add the ground chicken and season with some salt and pepper. Stir frequently to make sure chicken is cooked through. Add garlic and cook for about a minute.
  2.  Add chopped cabbage, uncooked rice, marinara sauce, water (simply fill up the empty marinara jar with water) and stir to combine all ingredients. Cover with lid. Let come up to a boil, then lower heat to a simmer (low heat).
  3. After about 20 minutes rice and cabbage should be tender – and rice will have absorbed excess liquid. If you are not using cheese – you’re work is done here:

    One Pot Deconstructed Cabbage Rolls  - No Cheese Added

    One Pot Deconstructed Cabbage Rolls – No Cheese Added

  4. Sprinkle cheese over the top and then cover with lid for another 5 minutes, for cheese to melt. Enjoy!
One Pot Deconstructed Cabbage Rolls

One Pot Deconstructed Cabbage Rolls

This is a really quick and easy and handy recipe to know. You can change this recipe more to your taste – use ground beef, or use chicken stock instead of tomato sauce. Lots of possibilities.

I hope you try this out, or some version of it : )

Annika

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Rye Sandwich Rolls

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Very recently I came up with my Rye Bread Recipe (requiring no machines), and of course immediately thought: I need to bake sandwich rolls! The only difference is, you shape dough in to balls/rolls and bake at a slightly higher temperature for a shorter time. These Rye Sandwich Rolls are golden on the outside and soft and delicious on the inside. Try them out!!

Rye Sandwich Rolls

Rye Sandwich Rolls

What you need (for 12 rolls):

  • 2 Cups of Warm Water
  • 1/3 Cup Vegetable Oil (I used Canola Oil)
  • 2 Tbsp (2 packages) Dry Yeast (I used Instant/Bread Machine Yeast)
  • 4 Tbsp Sugar ( helps the bread rise)
  • 1 Teaspoon Salt
  • 2 Cups of Rye Flour
  • 3 1/2 Cup All Purpose Flour (Start with 3 1/2 Cups and if dough is too sticky add a little more as needed)
Rye Sandwich Rolls

Rye Sandwich Rolls

What to do:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Add warm Water, Yeast, Sugar and Oil to a large bowl. Mix well and let rest for 10-15 minutes, until foamy.
  3. Add Salt.
  4. Add Rye Flour.
  5. Stir your Flour with a fork or whisk (to loosen it up), then measure the flour. Add one cup at a time, mixing dough well. After adding the 3 1/2 cups of Flour your dough should still be very sticky, but not sticking to the bowl. At this point I kneaded the dough by hand for a few minutes and added a touch more flour.
  6. Grease or line a cookie sheet.
  7. Shape dough in to a round loaf/cylinder and cut in to 12 pieces (I cut the dough in half, and then in half etc.). With floured hands, roll each piece in to a ball, tucking the creases of dough on the bottom of the roll. Dip the roll in some flour and place on to cookie sheet. At this point, I patted down the rolls lightly, since the rolls will rise again.image
  8. Cover with clean kitchen towel and let rise for about 25 minutes.
  9. Bake at 375 degrees for about 12-15 minutes, until they are nice and golden brown.
  10. Let cool on wire rack.
Rye Sandwich Rolls

Rye Sandwich Rolls

These golden, soft and delicious Rye Sandwich Rolls are perfect to serve with coffee or tea in the morning, or as a tasty sandwich for lunch, or to serve along some soup!

Hope you will try out this recipe!

Annika

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