Kærnemælkskoldskål: Cold Butter Milk Soup

Koldskål is a thing we danes eat all the time in the summer. Either as dinner, desert or just a quick snack. It's just the best thing ever. 

Ingredients:

• 1000ml buttermilk (1 quart or 4 cups)
• 500ml plain yogurt (2 cups)
• 100g sugar (1/2 cup)
• 2 eggs
• 1 tsp vanilla sugar
• Juice and zest from 1 lemon

Top with fresh strawberries, crackers or granola. 

Directions:

1. With a handmixer, beat the eggs with sugar and vanilla sugar for 1-2 minutes.
2. Add the buttermilk and mix well. 
3. Add the yogurt and fold.
4. Add juice and zest. If needed, add more sugar.
5. Let sit in the refrigerator for 1-2 hours. Stir before serving.

Pork Stir Fry on Quinoa

What to eat when you're in Barcelona in Spain? Hmmm... It has to be easy, and not "heavy" food, because it's extremely hot, and all you really wanna eat is watermelon and and ice cream. We ended up making this really delicious veggie stir fry with pork and quinoa and some tomato sauce to add some creaminess to the dish. It turned out way good. 

Ingredients:
1 lb pork cutlets
curry
1 onion
2 cloves garlic
1 medium bell pepper
10 mushrooms
Half cucumber
10 tomatoes
fajita spice mix
salt and pepper

1 cup quinoa
Tomato sauce (optional)

Directions:
1. Cook the chicken in a large pan
2. Meanwhile, chop the onion, garlic, bell pepper, mushrooms, cucumber and tomatoes.
3. Add the curry, onion, and garlic to the pan.
4. Cook the quinoa. 
5. Add the rest of the veggies to the pan and season
6. Serve with quinoa and tomato sauce

Mini Burgers and Fries

Sorry for not blogging in forever, but I've been gone on vacation the last week and just been crazy busy, but I promise I'll make it up a bit. This next week I'm going to Spain and Portugal for three weeks though, so I might not be blogging that much meanwhile, but I promise there'll be a lot about delicious Spanish food etc.

This other evening my sister had a couple of girl friends over for a little girl party, so I offered to make these really cute mini burgers for them, and they turned out super delicious! I made my own healthier burger buns. I don't really have a recipe, so you'll have to either just buy them or find your own recipe... 

Her den anden aften havde min søster et par veninder ovre, så jeg var så sød at tilbyde at lave mad til dem i form af mini burgere og pom fritter. Jeg brugte den her opskrift på burgerbollerne og formede dem bare en del mindre. 

Ingredients:

Thausand island dressing

ketchup

Tomatoes (tomater)

Cucumber (agurk)

Lettuce (salat)

Beef burger patties (bøffer) - made as small meatballs

Fried Rice with Chicken and Shrimp

Stegte ris er en ting, som man får ofte i USA og som originalt vel er en kinesisk ret, men jeg synes faktisk det er så lækkert, at det virkelig burde blive mere populært i Danmark også. Det er som egentlig meget simpelt at lave. Man skal bare bruge nogle kogte ris, æg og så ellers hvad man lige har og roder i køleskabet og fryseren af forskellige slags kød og grøntsager. Her er en version med kylling, ærter og majs og rejer. 

Fried rice is so simple to make and super delicious. It's also one of those things where you can kinda clean up the fridge and freezer. All you need is some cooked rice, eggs, and whatever kinds of meet and vegetables you have. Here in this version I used chicken, peas and corn kernels and shrimp. 

Top with mango chutney and soy sauce.

Spaghetti with Garlic Sauce, Chicken Roll Ups, and Tomato Caprese

Once again I'm making Italian food... Yeah, I love it, you know.. This time I'm showing you one of my favorite Italian recipes for the classic tomato caprese, which is a salad you always get in Italy. Today I had it with the best spaghetti I've had in a long time and some most delicate chicken rolls with bacon and other good stuff.

Ingredients:

1/2 lb spaghetti

1 clove garlic

1 bag frozen spinach, thawed

1 tbsp garlic creme cheese

1/4 cup milk

1/4 cup parmesan cheese
Salt and pepper

Chicken Rolls:
2 chicken breasts
2 tbsp tomato paste
1 clove garlic
5 slices of bacon
Fresh basil leaves 
salt and pepper

Tomato Caprese:
3 large tomatoes
1 small onion
1 oz. feta cheese
8-10 olives
olive oil vinegar 

Directions:

1. Boil water and cook spaghetti al dente, and drain. Set aside.
2. Make the chicken rolls meanwhile. Cut each breast into 5 slices, and beat so that they get flat with a kitchen roller. 
3. Mix tomato paste and minted garlic. Add to the chicken pieces and top with half a slice of bacon, a couple of basil leaves and salt and pepper. 
4. Bake in oven or grill for 15 minutes.
5. Make the sauce for the spaghetti by sautéing minced garlic in a little bit of olive oil in a big sauce pan. Add the bag of thawed spinach. Stir for a couple of minutes and add the creme cheese and drained spaghetti. Finish with adding milk and cheese and heat it up.
6. Make the tomato caprese by slicing the tomato and onion into rings. Put on a plate, one piece of tomato one onion ring etc. Top with feta cheese, olives and the vinegar dressing.

Enjoy!

Kartoffelsalat med Karry - Curry Potato Salad

Nu er jeg så officielt tilbage i mit hjemland Danmark. Har godt nok savnet dansk mad en hel masse, mens jeg har været i USA i 10 måneder, men så er det jo godt, man kan komme hjem og få en masse af de ting, som man har savnet. Her er en ting, som jeg ikke har fået en eneste gang i USA: kartoffelsalat, så her får du et rigtig lækkert bud på, hvordan sådan en kan smage.

My 10 months in USA are now officially over, and I'm back in Denmark and ready to eat lots of delicious Danish food that I can show you guys! Here is a thing I've missed a lot in America; Potato Salad, so here is one of my favorite recipes for one of those.

Ingredients/ingredientser:

1 kg (2 lb) nye kartofler (potatoes)

Dressing:

2 dl (1 cup) ymer (plain yogurt)
1 dl (1/2 cup) græsk yogurt (greek yogurt)
1 tsk (1 tsp) karry (curry)
1 spsk (1 tbsp) sød sennep (sweet mustard)
1 god håndful frisk mynte og purløg (1 handful fresh mint leaves and chives)
salt and pepper

8-10 blommetomater (8-10 small tomatoes)

Directions:

1. Cut potatoes in dices and boil until tender. Don't overcook otherwise they'll get smash when you fold them in the dressing. Let them cool down in the refrigerator for about an hour.
2. Make the dressing meanwhile by combining the rest of the ingredients except for the tomatoes.
3. When the Potatoes are cooled down, fold them gently into the dressing and top with slices tomatoes.

1. Skær kartofler i små terninger og kog dem indtil de er mære, men ikke for længe, for så går de i stykker, når de skal vendes i dressingen. Lad den køle af i en times tid i køleskabet.
2. Bland ingredientserne til dressingen og smag til med salt og peber. 
3. Når kartoflerne er kølet af vendes de forsigtigt sammen med dressingen. Top med tomater, skåret i små både.

Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

Salmon is my favorite. I love it. Another thing I really love is mexican, so why nit try and combine that? Here is two different versions of that salmon. One is a tortilla one is a salad, so whichever one you're most for, there is some for everyone!

Ingredients:

• 2 (6 0z) salmon fillets
• 3 Tbsp olive oil, divided
• 2 Tbsp all-purpose flour
• 2 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp packed brown sugar
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
Corn Salsa
• 2/3 cup frozen corn, warmed
• 1 medium Roma tomato, diced
• 1 small Avocado, diced
• 2 Tbsp finely chopped yellow onion
• 2 tsp lime juice
• 1 dash garlic powder
• Salt and Pepper to taste

For Serving:

• Flour or corn tortillas, warmed
• Chopped Romaine lettuce
• Parmesan Cheese, grated
Cilantro Lime Ranch
• 1/4 cup + 2 Tbsp mayonnaise
• 1/4 cup sour cream
• 1/4 cup milk
• 1 Tbsp buttermilk ranch seasoning mix
• 1/4 cup cilantro (about a small handful)
• 1 small clove garlic
• Juice of 1/2 - 1 lime
Blackened Salmon Tacos
• In a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Heat 2 Tbsp olive oil in a non-stick skillet over medium heat. Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side. Place coated salmon in preheated skillet and cook 3-4 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Flake salmon using a fork. Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch. Serve immediately.
Corn Salsa
• Combine all ingredients in a mixing bowl.

Low Carb Cauliflower and Chicken Casserole

If you are trying to cut down on the carbs or just want a really yummy and easy to make! It only took me about 20 minutes to prepare and then 30 minutes in the oven. Super easy and kit tasted amazing! It's really kid friendly too. Most kids love chicken and cheese, and the cauliflower is well hidden in the other ingredients. 

Ingredients:

3 boneless, skinless chicken breasts, cooked & cubed
2 heads cauliflower
8 ounces cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
2 bundles green onions, sliced
3 ounces bacon pieces or sausage
1 clove garlic, minced
Salt & pepper

Directions:

Steam the cauliflower in the microwave for 4-5 minutes and let it cool while preparing the other ingredients.
Cut the chicken into dices. Shred cheeses and combine with cut green onions and sliced sausage or bacon. Minch the garlic and add to the mixture. 
Cut cauliflower into little pieces and stir into the cheese with the chicken. 
Season with salt and pepper.
Pour it all into a pan and cover with foil.
Bake in a preheated oven for 30 minutes at 350 degrees.

A Taste of Summer with Quinoa Salad and Chicken Skewers

I love summer. And I love grilled meat. It's not real summer till you've had grilled skewers and a fresh salad with lots of berries. Summer is just my favorite, because you eat more fresh food, and the weather is warm, and you have tons of watermelon. Here are some of my favorite summer recipes.

Quinoa Salad
2,5 dl quinoa
300 g strawberries
500 g asparagus
1 red onion
½ dl almonds
1 bundt mint leaves
100 g feta cheese
150 g edamame beans
DRESSING
1 lime
1 stbsp oliven oil
1 sp honey
Salt and pebber


Directions:

1. Rinse quinoa in water and cook according to direction on the package. 
2. Rinse strawberries and cut into slices. 
3. Wash asparagus, cut off about 1 inch of the bottom end and fry on a dry pan for a couple of minutes. Cut into pieces as well. 
4. Cut the inion into small dice, almost a mince. 
5. Chop almonds and mint.
6. When the quinoa is done pour it into a strainer and pour cold water over it to cool it down faster. Pour into a big bowl when it has dripped a little bit. 
7. Toss the fillings into the quinoa with edamame beans and feta cheese. 
8. Stir all ingredients for the dressing together and pour over the dressing before serving. 

Grill skewers:

Chicken breast cut into medium dice. 
Onion cut twice so it is like little boats.
A lot of cherry tomatoes.

Meatballs in Curry

I think all us Danes know what Meatballs in Curry is, and I'm also pretty sure we all love it to death! It has always been one of my favorite things. Curry is often a thing we combine with Indian food, but it's actually an ingredient we use in a lot of recipes in Denmark, and I am one of it's biggest lovers probably..

Ingredients:

Meatballs:
1 lb ground pork
1 onion (leave about half for the sauce)
2 cloves garlic
1/2 cup oats
1/4 cup any kind of flour (whole wheat, buckwheat, white)
1 cup chicken broth or milk
1 tbsp salt
2 tsp pepper

Sauce:
2 tbsp butter or oil
2 tbsp corn starch
Rest of the onion
1 tbsp curry
3 cups chicken broth
1 cup milk
Salt and pepper

1 cup rice
3 cups water

Directions:

1. Start out with boiling water for the rice. When water is boiling add the rice and turn heat to low and let it simmer with a lid for about 30 minutes. 
2. Make the meatballs first by stirring ground pork until it makes a batter kind of.
3. Shred the onion directly into the ground pork on a grater. Same with the garlic. Leave about half of the onion unshredded for the sauce. 
4. Add oats, flour, chicken broth and salt and pepper.
5. Bring a big pot of water to a boil. Shape little balls about 1 inch in diameter and cook for 10-15 minutes in the boiling water.
6. Cut the remaining onions into small dice or mince. 
7. Melt butter or oil in a saucepan. Add the onions and curry and sauté for about 1 minute then add flour and cook that for 1-2 minutes as well stirring at all times to prevent it from burning.
8. Add about 1 cup of broth at a time.
9. Finish off with adding the milk and taste with salt and pepper. 
10. Before serving, put the meatballs back in the sauce and serve with a fresh salad and rice. 

Enjoy!

Crockpot Spaghetti Squash in Tomato Sauce with Meatballs

  If you've never tried spaghetti squash I would highly recommend it! It taste great, and is an excellent substitute for regular pasta especially if you're gluten-intolerent or just trying to cut down on some carbs or calories. 

This recipe is just super easy. I choose to make my own meatballs, but in theory you could just go ahead and use some from frost. 

Ingredients for Meatballs
1 lb Ground Turkey
1 Egg
1 Cup Fine Bread Crumbs
1/2 Cup Fresh Italian Parsley Chopped
1/2 Onion Minced
2 Cloves Garlic Minced
1/2 tsp Red Pepper Flakes
Salt and Pepper to taste

Directions:
Mix all ingredients together and bake in oven for 20 minutes at 350 degrees. 

Spaghetti Squash in Tomato Sauce with Meatballs
1 medium to large spaghetti squash, washed
1 jar of spaghetti sauce, your preferred flavor (more if desired)
3 cups of frozen meatballs

Directions:

Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot.
Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.
Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.
Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.
Serve with the sauce and meatballs from the crock pot. Enjoy!

Spaghetti with Tomato Sauce and Tuna Patties

Tuna is one of the easiest ways to get fish in to a daily routine of eating fish. Especially here in Utah where it's really hard to find fresh fish in the supermarket, and it's usually really expensive too.. But don't worry, because there are alternatives out there! And canned Tuna is one of the really easy one to work with, and there are millions of varieties, you just need to learn to find them. 

So here is one example of an easy tomato sauce with tuna patties, and of course spaghetti as an extender.

Sauce:
1 red onion
3-4 cloves garlic
1 tomato
1 big handful of herbs as: basil, rosemary, and oregano
140 g tomatopuré 
2 cans tomatoes
1½ tbsp balsamic
5 big sundered tomatoes
½ lemon, juice
Tuna Patties:
2 cans of tuna (in water)
2 eggs
60 g shredded carrots
2 tbsp sesame seeds
2 tbsp panko
3 tbsp oats
1 tbsp sweet chili sauce
2 cloves garlic (finely minched)
Salt + pebber
Others:
500 g whole wheat spaghetti
Parmasan cheese
Fresh basil and oregano

Directions:

1. Peel and minch onion and garlic. Cut the tomato and herbs into small dice.
2. Heat up a little bit of oil in a deep skillet. Needs to be big enough to hold the cooked spaghetti too later on. Sauté onion and garlic. Add the tomato and herbs. When cooked for  a couple of minutes add tomato puree, and canned tomatoes. 
3. Add balsamico and chop the sundried tomatoes and add as well.  
4. Add the lemon juice and let it simmer while the tuna patties are being made. 
5. Drain tuna for water and mix with all of the other ingredients in a bowl. 
6. Heat another pan with a little bit of oil. Shape little patties and fry until golden on each side. 
7. Cook spaghetti al dente and drain. 
8. Add spaghetti to the tomato sauce and serve with tuna patties, parmesan, and fresh herbs. 

Cauliflower Crust Pizza

I love pizza to death. I just love all Italian food basically, so as you can probably guess, the American style pizza is not my favorite... I actually quite miss a really good thin crusted pizza. Haven't had that for almost a year!!! 

Back to the cauliflower crust; if you're not a big fan of too many carbs or if you are gluten feee then this is an amazing way of still enjoying a pizza. Honestly I think this is one of the best things I've ever tried. I am a big fan of cauliflower, and this crust had so much flavor from the parmesan and herbs. I choose some pretty simple toppings, just tomato sauce, spinach, and mushrooms, but you could also do any kind of meat that you like or just cheese. That's the good thing about pizza, you can personalize it to your own personal taste!

Ingredients:

• 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
• ¼ cup shredded Parmesan cheese
• ¼ cup mozzarella cheese
• 1 egg
• ¼ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon basil or rosemary, minced (or dry)
• ½ teaspoon oregano, minced (or dry)
• 1 cup marinara sauce
• Additional toppings

Directions:

1. Preheat oven to 500 degrees F.
2. Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
3. Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (trust me don’t rush this step!). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it! You don't want any liquid at all left!
4. Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust. 
5. Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I cooked mine for approximately 10 minutes. After the crust is golden remove it from the oven and add your toppings. Bake for additional 5-10 minutes until your toppings have been slightly baked. 
6. Sclice and dip in basil pesto for an extra yummy experience, enjoy!

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