Author: looper

Swedish Meatballs

Posted on by looper

Swedish Meatballs

Tender Swedish-style meatballs seasoned with onion, parsley, allspice, and nutmeg, then served in a creamy pan sauce. A savory, comforting meatball dish with warm spice and rich gravy.
Print Recipe
Course Main Course
Cuisine Swedish
Status Tried & True
Servings 8
Calories 306 kcal

Ingredients
  

  • 1 pound ground beef
  • 1/4 cup panko bread crumbs
  • 1 tablespoon parsley chopped
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • ¼ cup onion finely chopped
  • ½ teaspoon Garlic Powder
  • ⅛ teaspoon Pepper
  • ½ teaspoon salt
  • 1 egg
  • 1 tbsp. olive oil
  • 5 tbsp. butter
  • 3 tbsp. flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 Tablespoon Worcestershire sauce
  • 1 tsp. Dijon mustard
  • salt and pepper to taste

Instructions
 

  • In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
  • Roll into 8 large meatballs or 16 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
  • Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
  • Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Nutrition

Calories: 306kcalCarbohydrates: 8gProtein: 15gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 109mgSodium: 566mgPotassium: 307mgFiber: 0.4gSugar: 1gVitamin A: 743IUVitamin C: 2mgCalcium: 43mgIron: 2mg
Keyword main-dishes-meat, meatballs
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Baked Cod with Lemon and Garlic

Posted on by looper

Baked Cod with Lemon and Garlic

Baked cod coated with seasoned flour and finished with a bright lemon-garlic sauce. Olive oil, butter, coriander, cumin, and fresh parsley give the mild fish plenty of savory, citrusy flavor.
Print Recipe
Course Main Course
Status Tried & True
Servings 6 fillet
Calories 267 kcal

Ingredients
  

  • 1.5 lb Cod fillet
  • 1/4 C parsley fresh

Sauce

  • 5 tbsp lemon juice
  • 5 tbsp olive oil
  • 2 tbsp butter melted
  • 5 clove garlic minced

Coating

  • 1/3 C flour all-purpose
  • 1 tbsp coriander ground
  • 1 tsp paprika spanish
  • 3/4 tsp cumin ground
  • 3/4 tsp salt
  • 1/2 tsp pepper

Instructions
 

  • Preheat oven to 400 degrees F.
  • Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.
  • In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.
  • Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.
  • Heat 2 tablespoon olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.
  • To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.
  • Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

Nutrition

Serving: 6gCalories: 267kcalCarbohydrates: 8gProtein: 21gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 59mgSodium: 579mgPotassium: 536mgFiber: 1gSugar: 0.4gVitamin A: 541IUVitamin C: 10mgCalcium: 38mgIron: 1mg
Keyword cod, main-dishes-seafood
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French Peasant Bread

Posted on by looper

French Peasant Bread

A rustic French peasant bread made from yeast, flour, water, salt, sugar, and olive oil. The simple dough rises into an easy homemade loaf with a tender interior and golden crust.
Print Recipe Pin Recipe
Course Bread
Cuisine French
Status Tried & True
Servings 24 slices
Calories 84 kcal

Ingredients
  

  • 2 tsp yeast
  • 1 tbsp sugar
  • 2 C water warm
  • 4 C flour all-purpose
  • 2 tsp salt
  • 1 tbsp olive oil

Instructions
 

  • Add yeast, sugar and water to bowl. Cover and proof for 15 minutes
  • Add salt and 3 C flour, mix well. Continue adding the remaining flour until desired consistency. Do not knead.
  • coat bowl in olive oil, add dough and cover. Let rise until double, approximately 1 hour.
  • Divide into 2 loaves, shape and place in pan or on baking sheet. Let rise for a second time.
  • Bake at 425F for 10 minutes, reduce heat to 375F and bake an additional 15-20 minutes.
  • Remove from oven, let cool.

Nutrition

Calories: 84kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 195mgPotassium: 25mgFiber: 1gSugar: 1gVitamin C: 0.001mgCalcium: 4mgIron: 1mg
Keyword Bread
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Cannellini Beans with Asparagus

Posted on by looper

Cannellini Beans with Asparagus

Cannellini beans and asparagus sautéed with red chili, then simmered with chicken stock and cream cheese. A quick, creamy bean dish with tender asparagus and a little heat.
Print Recipe Pin Recipe
Course Main Course
Status Tried & True
Servings 2
Calories 361 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 1 ea red chili
  • 4 stalk asparagus siced
  • 1 can cannellini beans
  • 1/2 cup chicken stock
  • 2 tbsp cream cheese
  • salt og pepper

Instructions
 

  • saute garlic and chili in olive oil for about a minute
  • add diced asparagus and continue cooking for 4-5 minutes
  • add beans, with liquid and chicken stock. continue cooking, reducing slightly, until asparagus is tender
  • remove from heat, add cream cheese and incorporate. salt and pepper to taste

Nutrition

Calories: 361kcalCarbohydrates: 38gProtein: 15gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 16mgSodium: 604mgPotassium: 149mgFiber: 11gSugar: 2gVitamin A: 443IUVitamin C: 3mgCalcium: 155mgIron: 6mg
Keyword beans, sides-vegetables
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Non-Toxic Fabric Freshener

Posted on by looper

Fabric Freshener

A simple homemade fabric freshener made with water, alcohol, baking soda, and essential oil. It combines a few basic ingredients into an easy spray for refreshing fabrics.
Print Recipe
Status Tried & True

Ingredients
  

  • 1 3/4 C water
  • 1/4 C alcohol
  • 2 tbsp baking soda
  • 20 drops essential oil
Keyword fabric freshener
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Onion Soup Mix

Posted on by looper

Onion Soup Mix

A homemade onion soup mix built from beef bouillon, dried onion, onion powder, garlic powder, and paprika. Keep the dry blend on hand for soups, sauces, dips, and other savory recipes.
Print Recipe
Course Soup
Status Tried & True

Ingredients
  

  • 1/2 C beef boullion
  • 1/2 C onion flakes
  • 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 1/2 tsp paprika
Keyword onion soup mix, sauces-seasonings-spice-blends
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Ranch Dressing

Posted on by looper

Ranch Dressing

Creamy homemade ranch dressing made with buttermilk, mayonnaise, yogurt, and homemade ranch seasoning. It comes together quickly for a cool, tangy dressing or dip.
Print Recipe
Course Condiment
Status Tried & True

Ingredients
  

Keyword ranch, sauces-dressings-vinaigrettes
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Ranch Seasoning

Posted on by looper

Ranch Seasoning

Homemade ranch seasoning made with buttermilk powder, parsley, onion, garlic, dill, chives, salt, and pepper. A convenient dry blend for ranch dressing, dips, and seasoning.
Print Recipe
Course Condiment
Status Tried & True

Ingredients
  

  • 1 C buttermilk powder
  • 1/4 C parsley
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tsp dill
  • 2 tsp chives dried
  • 1 tsp salt
  • 1/2 tsp pepper
Keyword sauces-seasonings-spice-blends, Seasoning
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Taco Seasoning

Posted on by looper

Taco Seasoning

A simple homemade taco seasoning blend with paprika, cumin, onion, garlic, oregano, and cayenne. Keep it on hand for an easy way to add warm, savory spice to taco fillings and other dishes.
Print Recipe
Course Condiment
Cuisine Mexican
Status Tried & True

Ingredients
  

  • 3 tbsp paprika
  • 2 tbsp cumin
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne
Keyword sauces-seasonings-spice-blends, Seasoning
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Baguettes

Posted on by looper

Baguettes

Classic French baguettes. These baguettes are made from a simple dough of flour, water, salt, and yeast, and are characterized by their long, thin shape and crispy crust.
The baguettes should have a delicious, slightly tangy flavor with a crisp and crackly crust. The interior of the baguette should be soft, chewy, and full of small air pockets. The combination of the crispy exterior and soft interior, along with the nutty flavor of the crust, makes French baguettes a popular choice for sandwiches, toast, and dipping in soups or sauces.
Overall, these baguettes are a classic French bread that is beloved for its simple yet elegant flavor and texture.
Print Recipe Pin Recipe
Course Bread
Status Tried & True

Ingredients
  

Starter

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour 180g
  • 3/4 cup water 170g; cool, approximately 60°F
  • pinch of instant yeast

Dough

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour 300g
  • 1 teaspoon instant yeast
  • 2 teaspoons salt 12g
  • all of the starter
  • 3/4 cup water 170g; cool, approximately 60°F

Instructions
 

  • To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  • Combine the flour, water, and yeast; mix until well-blended. Let the poolish rise, covered, at cool room temperature for 12 to 24 hours. It should dome slightly on top, and look aerated and bubbly. Try to catch it before it starts to fall, as it will be at its optimum flavor and vigor when it’s at its highest point.
  • Place the flour, yeast and salt in the bowl of your mixer. Pour some of the water around the edges of the starter in its container to loosen it. Pour the starter and water onto the flour. Using the flat beater paddle, mix the dough on low speed for 3 minutes, adding more flour or water if necessary to bring the dough together. The dough should look a little sticky, but should clean the sides of the bowl. Switch to the dough hook, knead for 4 minutes, cleaning the dough from the hook at the 2-minute mark.
  • Transfer the dough to a lightly oiled bowl (or oil your mixer bowl, and leave it in there). Cover the bowl, and let the dough rise for 2 hours, folding it over after the first hour (or more frequently, if the dough is very slack or wet; this folding helps strengthen the gluten).
  • Divide the dough into three pieces and gently pre-form it into rough logs. Let it rest for 20 minutes, and then shape it into baguettes. Proof the baguettes, covered, on your baguette pan until they’re puffy looking, 30 to 40 minutes.
  • Preheat your oven (and your baking stone, if you have one) to 450°F. Just before putting the loaves into the oven, slash the tops several times. Hold your knife at a 45° angle to the dough’s surface, and slice quickly and decisively, about 1/2″ deep. Spritz the loaves with water and place them in the oven. For extra-crusty baguettes, see “tips,” below.
  • Bake the loaves for 20 to 25 minutes. Remove the loaves from the oven when they’re a deep, golden brown, and transfer them to a rack to cool.
Keyword baguettes
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