Kókoskúlur

100 gr. smjör 1. dl. sykur 3. dl. haframjöl 2. msk. kakó 1. tsk. vanilludropar Kókosmjöl til að dýfa kúlunum í

Kókoskúlur

Gömlu góðu kókoskúlurnar standa alltaf fyrir sinu, auðveldar og góðar og gaman að búa til með krökkunum. Einföld uppskrift: 1 1/2 dl kókosmjöl 3 dl haframjöl 1 tsk.vanillusykur (eða dropar) 2 msk. kakó 2 msk. kalt vatn (eða kaffi ef það er til á könnunni, en passið að kæla það) 1 1/2 dl flórsykur 100 g smjör Blandið saman þurrefnunum. Hitið smjör í potti og blandið öllu saman ásamt vatni (eða kaffi) Látið deigið stifna í ísskáp í ca.30 mínútur. Mótið kúlur. Hellið kókosmjöli í skál og veltið þeim svo upp úr því, eða setjið kókosmjölið i poka og hristið kúlurnar i pokanum. Eins er hægt að skreyta þær með kakódufti, hnetukurli eða öðru sem ykkur dettur í hug. Geymið í kæli.

Home made hummus

Ingredients

• 1 bag 365 Green Garbanzo Beans (you can find these in the frozen food section at Whole Foods)

• 1 cup organic frozen peas

• a few table spoons of Olive Oil (we started with 2 table spoons but decided we needed more – my 6 year old measured, not me – my point is – this is kinda however much you want)
• a few table spoons water – this is just for consistency – so whatever works for you!

• a spoonful of minced garlic (or however much you want)

• Juice from one lemon

• Dash of salt

• Dash of cumin

This was easy peasy – first we cooked the garbanzo beans and peas together according to the instructions on the bag for the garbanzo beans. While this cooked (about 5 minutes) we put olive oil, water, garlic, lemon juice, and spices all directly into our magic bullet (blender).

We then drained the beans and peas and popped them directly into the magic bullet.

Blend it all up and serve.

Rauðrófumauk

Birtist í Grænmeti, Meðlæti, Uppskriftir

Þetta mauk er æðislegt sem ídýfa fyrir grænmeti eða snakk, frábært á brauð eða heimabakað kex, gott í nesti með harðsoðnu eggi, með grillkjöti og lengi mætti telja.

Rauðrófumauk

• 1 meðalstór rauðrófa
• 1 hvítlauksrif
• 1 dl sýrður rjómi
• 1 msk hörfræ, nigellu fræ eða sesamfræ
• 1 msk furuhnetur
• 1/2 tsk kóríander fræ
• 1/2 tsk cumin fræ
• smá ólífuolía

Tími: 10- 15 mínútur

Flysjaðu og rífðu niður rauðrófuna með fíngerðu rifjárni. Rífðu líka niður hvítlauksrifið. Hrærðu sýrða rjómanum saman við og kældu þetta inni í ísskáp.

Settu pönnu á meðalhita og þurrsteiktu furuhneturnar, fræin, kóríander fræin og cumin. Þegar allt er farið að ilma (eftir 30-60 sekúndur) þá skellirðu þessu í mortél og malar svo að úr verður hálfgert mauk. Láttu kólna í 5-10 mínútur.

Hrærðu nú kryddmaukinu við rauðrófumaukið. Dreifðu smávegis af ólífuolíu yfir og smávegis ferskum kryddjurtum.

Grapefruit, Mustard Greens and Date Salad

INGREDIENTS
1T finely chopped shallot
1T fresh lime juice
1-½T extra virgin olive oil
½T sugar
¼T salt
1 small pink or red grapefruit
¼lb mustard greens, leaves only (discard stem and ribs) torn or cut into ½ pieces (about 2 cups)
¼c dried dates, pitted and chopped

Optional Garnish: Pomegranate seeds


DIRECTIONS
1. Stir together shallot and lime juice in a small bowl and let stand 5 minutes. Whisk in oil, sugar, and salt.

2. Peel grapefruit, eliminating any white pitch with a sharp knife. Cut into sections, free from membranes. Toss mustard greens in a bowl with dates, then toss again with dressing.

3. Divide greens and dates onto two plates and top with grapefruit sections. Garnish with optional pomegranate seeds.

Lemon Mint Potato Salad

Lemon Mint Potato Salad with Green Beans
by Kate

1# ‘B’ Red potatoes, quartered and steamed to tenderness
1/2# fresh green beans, blanched and shocked to cool
1/2 c. fresh mint leaves, washed and dried
Juice of half a lemon
2 t. lemon zest
1/4 c. olive oil
1 T. dijon (or other brown, deli style) mustard
1 oz fresh goat cheese, crumbled
Salt and pepper

Place potato and beans in a medium bowl. In a small measuring cup, whisk together lemon juice, lemon zest, olive oil, mustard, goat cheese and 2 T. of the mint until smooth and creamy. Season to taste with salt and pepper. It will be very tart and lemony, with a subtle mustard zing. Pour over potato mix and gently stir to coat. Serve room temperature or chill for an hour or more before serving. Top with mint leaves and extra salt and pepper before serving.

from http://cooknkate.wordpress.com/

Fishermen's Stew Of Graciosa

This recipe adapted from Ana Patuleia Ortins' Portuguese Homestyle Cooking (Interlink 2003) is one of the first recipes I fell in love with as a new cookbook reviewer. I still remember the moment the brick-red seasoning paste dissolved into the stew and its aroma filled the house. It is an ample recipe, so sometimes I halve the amount of fish. When I do, I still use the full measure of the seasonings, as I find them irresistible. I can never find the pickled Portuguese chili peppers, but they are there principally for their heat, and the author has said they can be used interchangeably with other dried, fresh or liquid capsicums.

EnlargeT. Susan Chang for NPR

Makes 6 to 8 servings

Stew

4 pounds any thick cuts of white fish (halibut, hake, pollock or cod), cut into 1-inch-thick steaks or thick serving-sized fillets

1 quart water or enough to barely cover the fish

3 sprigs parsley

2 medium onions, thinly sliced (about 2 cups)

3 bay leaves

1 1/2 tablespoons coarse salt

1 tablespoon olive oil

In the bottom of an 8-quart pot, layer the fish and pour in enough cold water to barely cover it. Add the parsley, onions, bay leaves, salt and olive oil.

Cover tightly, place over medium-high heat and bring to a boil. Reduce the heat and simmer gently until the fish is opaque, about 20 minutes.

Seasoning Paste

7 cloves garlic, coarsely chopped

2 teaspoons coarse salt

1 1/2 teaspoons cumin seed or 1/2 teaspoon cumin powder

1 1/2 tablespoons finely chopped parsley

2 pickled chili peppers, each about 1 inch long, finely chopped (optional)

1 teaspoon ground safflower* or paprika

3 tablespoons tomato paste

1 tablespoon sugar

1/4 teaspoon ground nutmeg

1/2 cup olive oil

1/4 cup wine vinegar

Using a large mortar and pestle, mash the garlic with the salt, forming a paste.

Mash in the cumin, parsley, chili peppers and safflower. Stir in the tomato paste, sugar and nutmeg. Drizzle in the olive oil followed by the vinegar. (If you do not have a mortar and pestle or yours is not large enough, make the paste in a medium bowl using the back of a spoon or a fork.) Stir to blend the ingredients well.

With a slotted spoon, transfer the cooked fish to a serving dish. Cover and keep warm. Whisk the seasoning paste into the fish broth, making sure it is well dispersed. Simmer about 5 minutes over medium-low heat. Ladle some of the seasoned broth over the fish and serve remaining broth on the side. Or place generous pieces of fish in individual soup plates and spoon the broth over it. Serve with plenty of bread to dip in the broth.

*Portuguese ground safflower can be found in Latino markets and some supermarkets.

From npr.org