This is what I spent my night making. Lefse. Its a Scandinavian flat bread made popular by the Norwegians. I make tynnlefse which is common in Central Norway. Jordon’s family loved it and I am told that Jordon’s (Norwegian) grandmother used to make one ice cream pail for each day leading up to Christmas and the Cooper family would devour it. After making it for hours and having no where close to an ice cream pail full, much respect goes out to Grandma Cooper. That being said if it was me, I would have rationed it more and invested in a Taser or cattle prod to keep back the hordes of Cooper’s trying to get some.
I sat down this evening and put together a Christmas & Holiday Gift Guide at The Cooking Blog for the Cooks and Foodies in your Life.
It features of a collection of gifts that will make drinks taste better, tea more enjoyable, entertaining easier, and cooking easier. Take a look and let me know in the comments on the site.
Just doing some planning for Christmas dinner. A favourite recipe that I thought I would share. You can also find it at The Cooking Blog.
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1 cup shredded American-Cheddar cheese blend (4 oz)
- 1 teaspoon soy sauce
- 1 bag (12 oz) frozen cut green beans, thawed, drained
- 1 small red bell pepper, chopped (1/2 cup)
- 1 1/2 cups Cheddar French-fried onions (from 6-oz can)
- Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
- Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
- Bake uncovered about 5 minutes longer or until onions are brown and crisp.
- 1/4 cup olive oil, plus more as needed
- 1 1/2 cups small diced yellow onion
- 1 teaspoon minced garlic
- 2 cups medium diced eggplant, skin on
- 1/2 teaspoon fresh thyme leaves
- 1 cup diced green bell peppers
- 1 cup diced red bell peppers
- 1 cup diced zucchini squash
- 1 cup diced yellow squash
- 1 1/2 cups peeled, seeded and chopped tomatoes
- 1 tablespoon thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh parsley leaves
- Salt and freshly ground black pepper
- Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
For those of you who didn’t get to the Saskatoon Ex this year, I posted this excellent recipe for Elephant Ears on The Cooking Blog back in 2006.
- 1 tablespoon olive oil
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 large onion, diced (about 1 cup)
- 1 medium green pepper, diced (about 1 cup)
- 2 teaspoons Cajun seasoning
- 1 can condensed tomato soup
- 2 cups water
- 1 cup uncooked regular long-grain white rice
- 1/2 pound fresh or thawed frozen medium shrimp, peeled and deveined
- 1 large tomato, chopped (about 1 1/2 cups)
- Chopped fresh parsley
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
- Stir the onion, pepper and Cajun seasoning in the skillet and cook for 2 minutes.
- Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the shrimp and cook, uncovered, for 10 minutes or until the shrimp are cooked through and the rice is tender. Stir in the tomato and parsley, if desired. Let stand for 10 minutes.