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Archive for the ‘Chicken’ Category

It is still a little chilly out and I crave some soup or broth. Right now, I am so focused on finishing a whole bunch of tasks making long complicated cooking banned.  I just don’t have the time for it this week. Instead I am making quick dishes. Turkey Fricadelles in a chicken broth.

The “heavy work” would just be the mixing of the ground turkey. After that, it takes care of itself.

This is more of a sophisticated and old fashion dish. It is usually served in a consomme’. I am more used to Fricadelles made out of ground pork. But, if using ground turkey, you will get a very nice light and fresh taste. And, if you mix it with ginger and lemon zest the freshness & lightness is elevated even more. You can also make Fricadelles and boil them in a tomato sauce and pour it over some pasta. Another version is to bake them in the oven. I prefer to boil them in a broth though.

It is a little sad that we have forgotten many of the old timers (old classic dishes). I really appreciate eating different kinds of food. Things that my grandmother and mother used to make. These Fricadelles are an upbeat version of theirs.

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Turkey Fricadelles in a Chicken broth.

Makes about 20 Fricadelles.

1 lb. ground turkey.

1 tbsp. potato flour/starch.

Zest from 1 lemon., finely chopped.

1/2-1 tbsp. finely grated fresh ginger.

1 egg.

2 tbsp. finely chopped herbs. Any kind. (I love to use basil/Thyme/cilantro/parsley. Either one or a combination of).

2 tbsp. finely grated parmesan cheese (optional).

1 tbsp. concentrated chicken or vegetable broth.

Salt & pepper to taste.

Splash of hot sauce (optional).

Good quality chicken broth or consomme’.

Directions;

Mix the ground turkey, herbs, zest, egg and all the rest of the ingredients together in a bowl. Make sure all is well combined. Form little “meatballs” of the mixture, about 3/4″-1″ in size.

Let the broth or consomme’ come to a boil. Drop in the Fricadelles, one by one and make sure they don’t stick together. Let them simmer slowly (so that they don’t boil too hard and break into pieces). It should take about 8-10 minutes. They should be slightly firm to the touch. Note that since it is poultry they must be cooked all the way through. I use the broth that I boiled the Fricadelles in, but you can just as well boil some clean and clear broth on the side and lift over the Fricadelles into that broth for a clean serving. I usually strain the broth I boiled the Fricadelles in since it becomes very flavorful. 

You can make lot’s of Fricadelles and freeze them for future use. Perfect to just defrost in the fridge over night and drop into any dish for dinner.

Enjoy!!

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Winter is a fantastic season.

Yes, it is cold, but it is also so beautiful. The best of course is when the sun is out, the ground is covered with glistening snow and you have a day off to enjoy it. As soon as there is a sunny day, we love to take advantage of every little sunny second. These would be the days we would go on a winter picnic. We would fill up a thermos of hot chocolate and/or one with hot blueberry soup, make some sandwiches and pack some other snacks. If we felt like dragging it along, we would also pack a lamb skin to sit on. When finding the right picnic spot, we would dig out a little “seat” in the snow and put the lambskin down. It has been a few years since I went on a winter picnic, but this winter we finally did it. It was just so nice to be out in the snow on a sunny winter day. It is highly recommended. If you have kids, this could be a great tradition, to go on “off-season” picnics. Try it…

The tradition of drinking hot blueberry soup is very Scandinavian. It is a great way to stay warm  and it also gives you energy.

Once a year, there is a huge cross-country skiing competition taking place in Sweden. It is called “Vasaloppet”. There are blueberry soup stations along the way. The skiers gets a cup of hot blueberry soup to heat them up and to give them continued energy. The race is 90 km long, so it is well needed.

“Vasaloppet” is taking place this weekend.

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Chicken salad in a Pita pocket.

1 baked/boiled or grilled chicken.

2-4 small pita breads.

Lettuce.

1 c. seedless grapes, cut into halves.

1/2 c. lightly crushed walnuts.

1/2 c. mayo.

3-4 tbsp. ranch dressing powder (or 1/2 c. of ranch dressing, store-bought).

Splash of hot sauce.

Black pepper to taste.

Directions;

Cook the chicken (or you can even buy a rotisserie chicken in the store if you are short of time). Let cool down slightly. Take off all the meat from the bones. Add the mayo, ranch powder (or the just the ranch dressing), crushed walnuts, hot sauce and pepper into a mixing bowl. Mix well. Taste it. If you would like more ranch dressing or mayo, add some but be careful not to add too much. Pour in the chicken pieces & grapes. Mix again. Take a last taste and make sure it is to your satisfaction. Let sit in the fridge covered for a few hours or even over night if you make this ahead of time.

This chicken salad gets better and better after a few days when all the tastes has “married”.

Place a little lettuce in half a pita bread. Add some chicken salad. You can add any vegetable of your choice or just skip that.

Enjoy!!

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Blueberry soup.

2 c. blueberries.

 A few tbsp. of sugar (I use brown sugar. It is up to you how sweet you want the soup. I recommend it not to be too sweet though. It should be nice and fresh with a “true” blueberry taste).

3 c. water.

1- 1 1/2 tbsp. potato starch.

Directions;

Let  blueberries, sugar and water come to a boil and cook on medium heat for a 5-10 minutes. Make sure  the right amount of sugar is added by tasting the soup. Mix the blueberry soup with a hand mixer or in a blender until nice and silky. Whisk in  the potato starch into some cold water. Add little by little into the blueberry soup. Let it come to a boil and then take it off the heat. The blueberry soup is ready.

You can drink it hot as it is or eat it totally cold with a splash of milk. I drink hot soup in the winter and cold soup in the summer. It is perfect as a night “snack”.

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A thermos  full of hot chocolate is a staple for a winter picnic.

A thermos full of hot chocolate is a staple for a winter picnic.

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Steamed Edamame with sea salt and some Chipotle & honey roasted cashews are perfect picnic snacks.

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We would carry with us a lamb skin to sit on. You just dig out a perfect “seat” and add the skin on top. This is perfect and you stay nice and warm.
If you would have a winter picnic outside but close to the house, you could use a larger skin or even a reindeer hide.

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I always keep a look out for great coolers and food storage solutions. This is the little cooler bag my husband and I got as a present from Caesars Palace Las Vegas when we got married. It contained two bottles of champagne and some champagne flutes at the time. We keep using this for all kinds of occasions.

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Vasaloppet (literally, The Vasa race) is an annual long distance (90 km) cross-country ski race (ski marathon) held on the first Sunday of March in northwestern DalarnaSweden between the village of Sälen and town of Mora. It is the oldest, the longest, and the biggest (in terms of participants) cross-country ski race in the world.In the 80th race, held on 7 March 2004, some 15,500 skiers competed in the main event. More than 40,000 participated in one of the seven different races held during the first week of March. The race was first run in 1922, inspired by a run by King Gustav Vasa in 1520. The winner of the first race was Ernst Alm from Norsjö, 22 years old, who is also the youngest ever winner of the race. Vasaloppet is one of the races in the long distance cup Ski Classics.

ref- http://en.wikipedia.org/wiki/Vasaloppet

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You might have noticed that so far, I have not posted one single chicken dish.

The reason is, my husband doesn’t like chicken!!! Yes, you read it correctly. He doesn’t eat chicken.

To tell you the truth, before I met him, I had never met anyone that didn’t like this fantastic little bird.

I love chicken. There are so many things you can do with it. But, It is not fun to cook one thing for the family and another for him. So, I stay away from chicken.

But, every now and then, it has happened that I made something out of chicken or turkey and pretended it was pork…ooops. For example an enchilada. If you mix it up and slap a lot of mexican spices into it, one could easily make the mistake of thinking it was pork, right??? I have gotten away with it. I guess until now, since the cat is out of the bag.

Something I have always loved, is lavender. We have a big pathway full of lavender in front of our house. In the summers, we also go out to long Island and visit a lavender farm. It is fantastic, so beautiful. I dry the flowers and make little lavender sachets. I also make my own “Herb de Provence” mixture since I grow and dry lot’s of other herbs.

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Lavender Chicken.

Serves 4.

1 Whole chicken. If possible, organic.
2 tsp. of dried lavender flowers.
1 tsp. orange zest.
1 tsp. lime zest (optional)
1 orange, cut into slices.
A couple of sprigs of rosemary.
1/2 tbsp. of honey.
Salt & pepper.
Directions:
Put the chicken in an oven safe dish. Rub a little salt on the chicken.
Mix the lavender flowers, orange zest, orange slices, lime zest (optional), honey and rosemary sprigs (save a couple for the top of the chicken) together and put into the cavity of the bird. 
If possible, tie the chicken legs together for a better looking result.
Add the rosemary sprigs on top of the chicken. Sprinkle a couple of lavender flowers and squeeze over some orange juice over the chicken.
Bake the chicken in a 400 degree oven for 1 hour or a little bit more. Make sure to let it bake until golden brown. The chicken should feel firm to touch.
When it is done, cut off the strings if you have tied the legs of the bird. Take out the orange slices and the herbs from the cavity of the bird.
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You could serve the whole chicken as it is and cut pieces at the table. This is a little bit more rustic. Or, perhaps you would prefer to serve roasted potatoes or vegetables to this.
I served it with mashed cauliflower & potatoes. By mixing the two together, you make it a little healthier than regular mashed potatoes.
But, it is your choice. 
Just enjoy!!!
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The lavender path in front of our house.

The scent is fantastic. I can’t help but touch the flowers every time I pass them.

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Lavender from the farm on Long Island.

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