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Turkey Taco Bowls

  Turkey Taco Bowl I am always on the lookout for new recipes using ground turkey. We usually just make “Frikadellen”, which are somewhere between a meatball (virtually unknown here) and hamburgers. In other words, meat patties. Sometimes we make them hamurger size, sometimes smaller, which are handy as quick snacks. Anyway, when I saw this one, it really struck a chord with me. I think Norbert was a bit suspicious of it at first, but afterwards both he and Lucas agreed it was a keeper. 1 lb (500 g) ground turkey 1 onion, diced 1 red bell pepper, diced 1 cup corn kernels 1 can black or kidney beans, drained and rinsed Taco seasoning 2 cups cooked rice Heat a bit of oil and put a bit of seasoning in it. (This makes a big difference!) Saute the meat until done, adding seasoning to the meat as it cooks. Then add the onion and bell pepper, and saute until soft. Stir in corn, beans and more seasoning if desired. Cook 2-3 minutes until heated through. Put rice in bowls, then top with tur...
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Pasta William

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When I saw the name of this recipe, I just head to read it. For those who don't know, both my father and brother were/are named William. And it turned out to be a tempting recipe, so I gave it a try. And can recommend it, even though it will never be on the low-cholesterol list. 1 cup heavy cream 2 TBS butter ( or a bit of oil) 1 lb. chicken, chopped 1 onion, chopped 1 good handful chopped bell pepper 1 lb pasta of choice 2 TBS Creole seasoning, or seasoning of taste Cook and drain pasta. Set aside. Sauté the chicken in oil or butter until done. Add the bell pepper and onion and saute until soft.  Stir in pasta, seasonging and cream. Bring to a boil, then reduce heat and simmer until the cream is reduced and coats the past. Stir frquently. NOTES: The official recipe calls for 1/4 cup onion and 1/4 cup green bell pepper. I used a whole onion without measuring it, and probably about 1/2 to 1 cup mixed (frozen) chopped bell pepper. More veggies never hurt anybody. I think that 1 lb of...
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Teriyaki Pineapple Chicken

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  I used to have a good crockpot recipe for this, but I can't find it and never rememver to use the crockpot anyway. So I was happy to find this one. It always struck me as an unusual combination of flavors, but it works out really great. This made enough for the two of us plus at least one leftovers-for-lunch serving. Don't think it would have been enough for three adults. 2 TBS vegetable oil 1 lb skinless boneless chicken breast, cubed 1 onion, chopped 1 each red, green and yellow bell (sweet) pepper, chopped 1 cup teriyaki sauce 8 oz. Chopped pineapple with liquitd 1 tsp garlic powder 1 tsp crushed red pepper or red pepper flakes 1/4 cup flour Saute chicken in oil in a large skillet until done through. Add onion and peppers and saute them. (Remove chicken if needed, to be returned later.) Add teriyaki, pineapple, and seasonings, and combine. Turn heat to high and bring to a sinmer. Stire in the flour and continue stirring until all is absorbed. Add chicken back to pan and si...
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Chicken Barley Soup

  CHICKEN BARLEY SOUP Highly recommended: healthy, easy to make, and delicious! 1 TBS oil 750 g (1.5 lbs) boneless, skinless chicken breasts, cubed 1 cup diced celery 1 cup diced carrot 1 onion, chopped 1/2 cup barley 1 liter (4 cups) chicken broth Summer savory (Bohnenkraut), thyme, pepper to taste 1 Bay leaf In a large pot or Dutch oven, over medium heat, saute the chicken until brown. Add vegetables and barley, and saute a few minutes more. Add remaining ingredients. Bring to a boil, reduce heat, cover, and simmer 45 to 60 minutes. Remember to remove the bay leaf before serving. NOTES: This made just enough for three adults. Next time I will make half as much again, or double. I used two relatively small chicken breasts, which wasn't much meat. The usual rule is one per person being served. You can add more or less, depending on the size of the chicken breasts and how much meat you want in the soup. When I read the recipe, I thought the long simmering time was ridiculous. It is ...
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 LEMON POUND CAKE What could be better than a delicious lemon pound cake that is also heart healthy? And is very simple and quick to put together? This makes one loaf cake. You could probably double it and make a ring cake. Heart Healthy Lemon Pound Cake 1/2 cup margarine, softened 1 TBS finely minced lemon zest 1 cup sugar 2 large eggs 1 tsp vanilla 2 TBS lemon juice 1 1/2 cups flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup milk Preheat oven to 350°F/175°C. Cream the margarine and lemon zest until very fluffy. Slowly add the sugar, and continue creaming for 3 minutes. Beat in the eggs one at a time, until well beaten in, scraping the sides of the bowl often. Then add the vanilla and lemon juice, and mix. Stir together the flour, baking powder and salt in a small bowl, With the mixer on low speed, slowly add the flour mixture to the bowl. Then add the milk. Mix only until well-combined. Do not over mix. Place the batter in a greased and floured 4x8” loaf pan. Bake for 1 hour or...
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 Cajun Pork Chops and Wild Rice I found this recipe the other day and knew we had to try it. It turned out even better than expected. I mus also say it tastes a lot better than it photographs! Serve with a green salad, 2 cups cooked wild rice 2 pork chops Vegetable or olive oil Cajun seasoning Chopped celery (optional) Chopped bell pepper Chopped onion 2 beef bullion cubes or 2 tsp beef bullion powder 1/3 cup heavy cream (or water) Cook rice and set aside. Season chops with Cajun seasoning. Heat oil and sprinkle a little seasoning on the oil Brown chops on both sides, remove, and set aside. Add more oil and saute vegetables. Crush the bullion cubes and sprinkle over the vegetables,  or strew the powdered broth over them. Season with Cajun seasoning, and stir. Saute until vegetables are soft. Spread rice on the bottom of an 8x8inch/20x20cm baking dish. Place chops on top. Spoon vegetables on top of chops. Pour cream (or water) around the edges. Cover tightly with aluminum foil....
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BREAKFAST CINNAMON MUFFINS I just found this recipe and it looked intriguing. It proved to be excellent! The whole kitchen smells great while they are baking, and the brown sugar sprinkled on top gives it a little crunch. 2 cups (250 g) flour 3/4 cups sugar (150 g) 2 tsp baking powder (10 g) 1 TBS cinnamon (8 g) 1 tsp ground nutmeg (2 g) 1/2 tsp salt (3 g) 1 cup milk (240 ml) 1/2 cup butter or margarine, melted and cooled (114 g) 2 large eggs brown sugar Combine dry ingredients. Stir in milk, melted butter and eggs. Mix just until combined, lumps are ok. Spoon into greased metal muffin tins, or tins lined with paper cups, or silicon cups (that's what I use). Sprinkle tops with brown sugar. Bake at 350°F/180°C for 20 minutes, may need a bit longer. For jumbo muffins, bake 20-25 minutes.
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