Dinner

Easiest and Best Creamy Roasted Cauliflower Soup (Dairy-Free)

March 13, 2020 by Kristi Leave a Comment

I love creamy vegetable soups, and I have a few favorites that I rotate throughout the year depending on what is in season. This Roasted Cauliflower Soup is one that I make throughout fall and winter, and it’s definitely something I look forward to when the weather begins to turn chilly.

Cauliflower is definitely having a moment. What was once a boring, bland vegetable for the crudité tray is now the darling of the culinary world. People make it into rice and use it to make pizza crust. Who knew that was even possible? And possibly the most important advancement in cauliflower cookery…..ROASTING. Yes, the high heat of the oven works its transformative magic on cauliflower, coaxing out a toasty sweetness from this otherwise mild-flavored vegetable.

Roasting = Flavor

As I began developing the recipe for this Roasted Cauliflower Soup, I began to wonder if the roasting step was actually necessary. There are plenty of recipes for cauliflower soup that simply call for sautéing aromatics in olive oil or butter and then simmering the cauliflower florets in broth prior to pureeing the soup. This seemed appealing and straightforward so I decided to give it a try.

You’ve probably already guessed the results of my experiment…the toasty depth of the roasted cauliflower was sorely missed and the soups was, well, kind of bland and boring. The takeaway: Roast your cauliflower. And while you’re at it you might was well add the onion and garlic to the sheet pan as well! This eliminates the extra step of sautéing the aromatics prior to adding the broth and roasted cauliflower to the pot. And as we already know, roasting = flavor.

Add Rice for a Creamy Texture

Finally, I wanted my Roasted Cauliflower Soup to be creamy. I tried a few different versions that called for cream or butter to finish the soup, but I just didn’t love the way the dairy muted the flavor of the roasted cauliflower. And then I remembered a little trick I picked up in culinary school for thickening vegetable soups: add a couple of tablespoons of rice to the broth and vegetables as they simmer. After a trip through the blender, this modest amount of rice provided luxurious, creamy body to the soup without any dairy at all. I most definitely had a a winner of a soup at this point, and it was surprisingly dairy-free and vegan!

Keep the Garnishes Simple

But how to garnish it? I tried several options, including a parsley-caper relish (overpowering) and toasted rye breadcrumbs (couldn’t get them quite crisp enough). I finally decided to keep it simple and toss some cubes of sourdough bread in olive oil, salt and pepper and toast them in the oven (it was already on, after all). This, along with a drizzle of olive oil and a sprinkle of chopped chives, was just what the soup needed to finish it off with a little something crispy, colorful and satisfying. If you happen to have a loaf of Danish Oat Bread or Chive Ricotta bread, either one would make fabulous croutons!

I hope you give this soup a try! You can probably just squeeze it in before spring arrives in earnest. It makes an excellent light supper any night of the week.

Creamy Roasted Cauliflower Soup

An easy and delicious roasted cauliflower soup. Creamy, full of flavor and dairy-free!

Author: Kristi
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Yield: 4 servings
Category: soup
Cuisine: Nordic, Scandinavian

Ingredients

For the Soup:

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 onion, sliced

1 large head cauliflower, cored and cut into 1 inch pieces

3 garlic cloves, smashed

4 cups vegetable or low-sodium chicken broth

2 cup water

2 tablespoons white rice

1 bay leaf

Coarse salt and freshly ground pepper

1 tablespoon freshly squeezed lemon juice

Croutons and chopped fresh chives for serving

For the Croutons:

2 cups of bite-size bread cubes (I like sourdough or a rustic country loaf)

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

Instructions

Preheat oven to 425 degrees. Toss onion, cauliflower and garlic with olive oil and a sheet pan. Season with salt and pepper. Roast vegetables until tender and caramelized, stirring occasionally, about 30-35 minutes.
Transfer roasted vegetables to a dutch oven or large saucepan. Add broth, water, rice and bay leaf. Bring to a boil and reduce to a simmer. Continue to cook until rice is tender, about 20 minutes.
While the soup simmers, make the Croutons. Toss bread cubes with olive oil on a rimmed baking sheet. Season with salt and pepper. Bake until toasty golden brown, about 7-9 minutes. Remove from the oven and set aside.
Remove bayleaf from the soup. Puree soup in two batches in a blender until smooth (or use an immersion blender if you have one). Return soup to pot.
Bring soup back to a simmer over low heat. Add lemon juice and season to taste with salt and pepper. Serve with Croutons, a drizzle of olive oil and a shower of chopped fresh chives.

Keywords: cauliflower, soup, winter, fall, vegan, vegetarian

Roasted Salmon Salad with Capers and Parsley

March 3, 2020 by Kristi Leave a Comment

A fun fact about me…..I used to hate salmon. I kind of thought salmon and I were a lost cause until I came across Jeffery Steingarten’s book, The Man Who Ate Everything. In it he talks about how when he was named the food critic for Vogue magazine, he took it upon himself to eliminate all of his food biases. He felt that it wasn’t fair, as a food critic, to bring his personal dislikes to the table. And how did he do this? By eating the foods he disliked over and over again until he learned to like them. I thought this might be a way in for me with salmon. I found a few relatively enticing recipes and began to frequently include salmon in my dinner rotation. It took a couple of months, but I eventually came to not only like but LOVE salmon. Is there something you wish you liked to eat but don’t? Keep eating it and see what happens.

Thanks to my little experiment, I now have a wonderful repertoire of salmon recipes to draw on when the mood strikes. This Salmon Salad with Capers and Parsley is one of my favorites. It comes together in a flash, and its bright, bold flavors are just the thing to play off of the silky, richness of the salmon. It you are not a salmon lover already, this is definitely one of those gateway dishes that may just help you change your mind.

This Salmon Salad with Capers and Parsley originally appeared in an issue of Everyday Food magazine by Martha Stewart. That original version is very similar to this one except that it calls for poaching the salmon rather than roasting it. You could certainly poach the salmon here if you would rather, but I just love the simplicity and texture of salmon roasted at high heat in the oven. It always comes out perfectly cooked; firm but still silky smooth.

You are going to want something crispy to serve along side this salad, preferably something sturdy enough to scoop a spoonful or two of salad on as you go. A toasted sourdough or rustic loaf would be very nice, but if you want maximum Nordic vibes, I suggest making a batch of Rye and Oat Crispbread to serve with it. It’s perfect for scooping up luxurious bites of salad.

I hope this delicious Salmon Salad with Capers and Parley turns you into a salmon lover if you aren’t one already. Simple, fast and only 6 ingredients means minimal effort for maximum flavor. What are you waiting for? Give it a try and leave me a note in the comments to let me know what you think. I always appreciate your feedback!

Roasted Salmon Salad with Capers and Parsley

A deliciously simple warm salad with the bold flavors of capers and parsley and silky, rich salmon.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: dinner
Method: roasting
Cuisine: Nordic, Scandinavian

Scale

Ingredients

2 tablespoons extra-virgin olive oil, plus more for rubbing on salmon

2 tablespoons red wine vinegar

½ small red onion, thinly sliced crosswise

3 tablespoons capers, drained and rinsed

½ cup Italian parsley leaves (stems removed)

Coarse salt and freshly ground pepper

3 6-ounce salmon filets (skin on is fine)

Instructions

Preheat oven to 500 degrees. Combine olive oil, vinegar, red onion, capers, parsley and ¼ teaspoon coarse salt in a serving bowl. Let sit while you prepare the salmon.
Line a rimmed baking sheet with aluminum foil and place salmon filets on top. Rub with olive oil and season with salt and pepper.
Roast salmon until just cooked through, about 10 minutes.
While it is still warm, flake salmon into bite size pieces (leaving skin behind on the baking sheet) and add it to the bowl. Stir to combine. Season with additional salt and pepper to taste. Serve with Rye and Oat Crispbread or toasted sourdough or country bread.

Notes

Adapted from Everyday Food magazine.

Keywords: salmon, salad, capers, parsley, easy, simple

Cozy Slow Cooker Chicken and Barley Soup

February 21, 2020 by Kristi Leave a Comment

I’ve tried many recipes for homemade chicken soup over the years, some streamlined and simple, others more complicated and time consuming. This Cozy Slow Cooker Chicken and Barley Soup is most definitely in the easy category and yet it is consistently my hands down favorite; the one I return to again and again each fall and winter when the temperature drops and we are all in need of a little warming up, inside and out.

I call this Cozy Slow Cooker Chicken and Barley Soup for a reason. It’s honestly one of the coziest meals I know. Hygge in a bowl. When we need something soul-warming and comforting for dinner (and BONUS…something I can make ahead), I turn to this easy, delicious and satisfying soup. Add a crusty loaf of bread and dinner is done. What more can you ask for?

One of the things I love about this Cozy Slow Cooker Chicken and Barley Soup is how straightforward the recipe and the flavors are. It is simply a good, old-fashioned chicken soup seasoned with thyme and bay leaf and the aromatics you might expect: onion, garlic, carrot and celery. But far from being boring, this nourishing and comforting soup is a delicious example of why simple is sometimes best.

Tips for Excellent Slow Cooker Chicken Soup

I’ve got just a few tips and tricks fro ensuring that your chicken soup is the very best it can be:

Choose bone-in chicken thighs. This recipe uses bone-in chicken thighs which are an excellent choice for a slow-cooker soup. Thighs can withstand a relatively long cooking time and still remain moist and tender. The meat shreds beautifully and easily. The bones also bring flavor to the broth as it simmers giving the soup a rich, homemade flavor.
Trim any excess skin and fat from the thighs. One of the reasons chicken thighs make an excellent and tender choice for this soup is that they naturally contain a higher fat content than chicken breasts. This is a wonderful thing for both texture and flavor, but to prevent the soup from becoming excessively greasy, trim any excess skin or fat from your chicken thighs prior to cooking.
Sear the chicken thighs prior to adding them to the slow cooker. This not only adds flavor, it also renders some of the fat from the skin prior to adding the chicken to the soup.

Sauté the aromatics prior to adding them to the slow cooker. Cooing the onion, carrot, celery and garlic in a little of the leftover chicken fat before adding them to the soup adds tremendous flavor and is a step worth taking.

Skim any excess fat off of the top of the soup with a spoon. Before you add the shredded chicken back to the pot, take a moment to skim any excess fat off the surface of the soup. Again, this helps prevent the soup from being greasy.
SEASON TO TASTE. I can’t stress this one enough. One of the biggest mistakes home cooks make is failing to season their food properly. TASTE THE SOUP WHEN IT IS DONE. Does it have enough salt? Probably not. Add some and taste again. Continue this process until you are genuinely pleased with the final result. We all have a different idea of how much salt is enough, so it’s important to let your own tastebuds guide you to that perfect amount.

The only special equipment you’ll need to make this recipe is a slow cooker. Mine is the Crock-Pot brand which I’ve found to be relatively inexpensive and reliable. Just make sure yours as at least 6 quarts in size as this makes a large batch of soup. And go ahead and freeze the leftovers if you like! The flavors just get better with time (the barley will expand as the soup cools causing it to thicken up a bit).

I encourage you to give this Cozy Slow Cooker Chicken and Barley Soup a try before spring arrives! I know the groundhog didn’t see his shadow, but I’m betting we still have a few more weeks of soup and stew weather ahead. And remember to leave me a comment if you do! I always love hearing from you.

Cozy Slow Cooker Chicken and Barley Soup

A delicious and easy chicken and barley soup recipe designed for the slow cooker. Nourishing and comforting, this chicken soup is the perfect cozy meal for a cold winter’s night.

Author: Kristi
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours and 30 minutes
Yield: 6–8 servings 1x
Category: soups, winter, fall
Cuisine: Nordic, Scandinavian

Scale

Ingredients

1 teaspoon canola oil

6-8 bone-in chicken thighs (about 2 ½-3 pounds), trimmed of excess skin and fat

Coarse salt and freshly ground pepper

1 onion, diced small

2 carrots, diced medium

2 stalks of celery, diced medium

3 garlic cloves, minced

2 teaspoons chopped fresh thyme

¼ cup dry white wine

7 cups low-sodium chicken broth

¾ cup pearl barley

1 bay leaf

1 tablespoon soy sauce

1 tablespoon fresh lemon juice

3 tablespoons chopped Italian parsley

Instructions

Heat oil in a large skillet over medium-high heat. Season chicken thighs on both sides with salt and pepper and place skin side down in the skillet. Cook until skin is golden brown, about 5 minutes. Flip the thighs over and continue to cook until golden brown on the other side, about 2-3 minutes. Transfer thighs to the slow cooker.
Pour off all but 1 tablespoon of fat from the skillet. Add onion, carrots, celery and garlic and cook over medium heat until vegetables have softened slightly, about 2-3 minutes. Add thyme and wine and continue cooking, scraping up any browned bits on the bottom of the skillet, until wine has almost completely evaporated, about 1-2 minutes. Add 3 cups of broth and bring to a boil. Transfer vegetables and broth to the slow cooker.
Add remaining 4 cups broth, pearl barley, bay leaf and soy sauce to the slow cooker. Cook on high for 3 hours.
Remove chicken thighs from the slow cooker and, using tongs and a fork, shred chicken into bite-sized pieces discarding the skin and the bones. Skim any excess fat from the surface of the soup. Return shredded chicken to the slow cooker. Add lemon juice and parsley and season to taste with salt and pepper. Serve.

Notes

Adapted from Cook’s Country magazine

Keywords: chicken, barley, soup, slow cooker

Barley Risotto Cakes

January 14, 2020 by Kristi Leave a Comment

Who knew that that cold barley risotto from the fridge could be transformed into this crispy, creamy, cheesy Barley Risotto Cake? Seriously, leftovers never tasted so good. If you’ve got leftover risotto in the fridge, barley or otherwise, you are minutes away from a deliciously quick lunch or dinner.

If you’ve ever ordered arancini at an Italian restuarant, these Barley Risotto Cakes are a very similar concept. Arancini hail from Sicily and are basically deep fried rice balls stuffed with cheese, ragu, or some other kind of savory filling. They are, quite obviously, DELICIOUS. I’ve used the same basic idea here but instead of balls we have cakes, and instead of rice, leftover barley risotto. And did I mentioned these cakes are stuffed with creamy, melty Danish havarti cheese? Yes. And no messy deep frying here. Just a quick pan fry in a small skillet and these cakes are as crispy as can be.

These Barley Risotto Cakes are so delightful, I might consider making a double batch of risotto to ensure that I have enough left over for this easy meal later in the week. I would even consider making a batch of barley risotto on a lazy Sunday afternoon and tossing it in the fridge for the sole purpose of making these cakes on a busy weeknight. Yes, they are that simple and delicious.

Just a couple words of caution I have for you with respect to these Barley Risotto Cakes:

Make sure the shredded cheese is completely encased inside the cold risotto before you dip the cakes in the egg and panko. You want the cheese staying inside the cake rather than oozing out onto the pan as cakes cook.

Monitor your heat carefully while the cakes are cooking. You want to make sure that the outside doesn’t brown before the inside has a chance to become creamy and cheesy. After originally heating the oil over medium heat, I turned the heat to medium low after adding the cakes to the pan and continued cooking at that temperature for the remainder of the time. This method yielded perfectly browned and crispy cakes that were creamy and cheesy on the inside.

If you originally made the recipe for Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale, I recommend tossing some leftover roasted mushrooms with a simple green salad for an easy side. Add a lemon wedge to squeeze over it all just before tucking in and you are in business.

Please give these easy Barley Risotto Cakes a try and let me know how they turn out! They are leftovers on a whole new level.

Barley Risotto Cakes

Crispy on the outside, creamy and cheesy on the inside. These easy Barley Risotto Cakes are a great way to transform leftover risotto into something really special.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Yield: 2 cakes
Category: lunch, dinner, winter
Cuisine: Nordic, Scandinavian

Ingredients

1 cup leftover Barley Risotto, chilled

2 tablespoons shredded Danish havarti cheese (mozzarella or Fontina would also be fine)

1 large egg

¾ cup panko bread crumbs

Vegetable oil for frying

Coarse salt for sprinkling

Lemon wedges for serving

Instructions

Divide risotto into two equal portions. Form each portion into a 3 inch wide cake.
Make an indentation in the top of each cake with your thumb. Put 1 tablespoon of cheese inside each indentation and carefully mold the risotto around the cheese, making sure that the cheese mixture is completely encased inside the risotto.
Beat egg in a shallow dish and transfer panko bread crumbs to a second shallow dish.
Coat each cake in egg and then in panko, pressing down on the crumbs so that they adhere to the cakes.
Pour enough oil into a small skillet so that it reaches a depth of about ¼ inch. Heat oil over medium heat. Add cakes to the pan and reduce heat to medium low. Cook until golden brown and warmed through, about 4 minutes per side. Transfer cakes to a paper towel lined plate and sprinkle with coarse salt. Serve with lemon wedges.

Keywords: risotto, barley, cakes, easy, crispy

Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale

January 10, 2020 by Kristi Leave a Comment

Happy New Year! Let me guess….you’re ready to leave the Christmas cookies and rich holiday foods behind in favor of something light and healthy this month. But at the same time, it’s January. It’s still cold and dark outside and the craving for comfort is very real. What to do?

This Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale might just be answer to your dilemma. Nutritious pearl barley prepared in a risotto style creates a creamy, satisfying base for hearty roasted mushrooms and crispy, garlicky kale. Call it comfort food with a healthy twist if you like, it makes a cozy and delicious winter supper.

The idea for this recipe came after visiting the New Nordic Cuisine exhibit at the Museum of Danish America last weekend. One of the recipes showcased throughout the exhibit was a delicious looking barley risotto like this one; an excellent example of how a traditional Nordic ingredient can be transformed into something fresh and modern. I knew I had to give it a try.

As it turns out, pearl barley is a wonderful grain to use for making risotto. Because the outer hull and bran layers of the barley grain have been removed, it releases starch as it cooks, similar to Arborio rice, the traditional grain used for risotto. The result is an ultra-creamy, hearty dish you won’t soon forget.

If you are new to making risotto, you should know that it is a bit of a process. Broth (or a mixture of broth and water) is heated in a separate pot and then gradually added to the grains as they cook and absorb the warm liquid. This process along with frequent stirring creates the creamy final result. There is nothing difficult in the technique, but it does require some attention on the part of the cook. I recommend that you have a glass of wine nearby and maybe someone pleasant to keep you company as you stir.

The vegetables practically cook themselves in the oven while you stir the risotto, which streamlines the process and keeps you from having another pan to attend to on the stove. And if you’ve never had roasted kale before, you’re in for a treat….it’s crispy texture and hearty flavor are sure to win you over.

One word of caution here…. you must use PEARL BARLEY for making risotto. Hulled barley or a quick barley will not work in this recipe. Hulled barley is a more whole version of the grain with only the outer hull removed. It takes significantly longer to cook than pearl barley which has both the outer husk and bran layers removed. Quick barley, on the other hand, is pre-steamed and takes only 10 or 15 minutes to cook (not long enough for this dish). Just make sure that you have pearl barley and all will be well.

I hope you give this recipe a try to start the new year off right! It’s the perfect way to head into January feeling a little lighter and yet still satisfied.

Creamy Barley Risotto with Roasted Mushrooms and Crispy Kale

A creamy risotto made with pearl barley instead of rice. Topped with hearty roasted mushrooms and crispy, garlicky kale, this dish makes a delicious and comforting vegetarian winter supper.

Author: Kristi
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Yield: 4 servings
Category: vegetarian, dinner
Cuisine: Nordic, Scandinavian

Ingredients

For the RIsotto:

4 cups chicken or vegetable broth

2 cups water

1 tablespoon extra-virgin olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 teaspoons chopped fresh thyme

1 cup pearl barley

½ cup dry white wine

¾ cup shredded parmesan cheese

1 tablespoon unsalted buter

Chopped fresh parsley or chives for serving

Coarse salt and freshly ground pepper

For the Roasted Mushrooms and Crispy Kale:

2 10-ounce packages cremini mushrooms, cleaned and quartered

4 tablespoons extra-virgin olive oil, divided

4 cups chopped curly kale, stems removed

1 garlic clove, minced

Coarse salt and freshly ground pepper

Instructions

Preheat oven to 425 degrees. Toss kale with 1 tablespoon of olive oil and garlic. Massage the oil into the kale with your hands until it darkens in color. Season with salt and pepper and set aside.
Toss mushrooms with remaining 3 tablespoons of olive oil on a sheet pan lined with parchment paper (for easy clean up). Season with salt and pepper. Transfer pan to oven and roast mushrooms for 30 minutes, stirring halfway through.
Meanwhile, Combine broth and water in a saucepan over medium high heat and bring to a simmer, Reduce heat to low and keep warm.
Heat olive oil over medium heat in a large saucepan. Add onion and saute until soft and translucent, about 3-5 minutes. Add garlic and thyme and cook for one more minute. Add barley and cook for an additional 2-3 minutes.
Add wine, stirring constantly until liquid is fully absorbed. Add two ladles of the broth/water mixture and reduce heat to medium low. Continue cooking, stirring frequently, until liquid is fully absorbed. Continue adding the broth/water mixture, one ladleful at a time, stirring frequently and allowing the liquid to fully absorb into the barley mixture before adding more liquid to the pan. Continue the process until the barley mixture is tender and creamy, about 45 minutes total. You may not need to use all of the broth/water mixture. Stir in butter and cheese. Season to taste with salt and pepper.
Once the mushrooms have roasted for 30 minutes, remove pan from the oven, push mushrooms to one side and add the kale to the pan. Reduce oven temperature to 375 and roast vegetables for an additional 10 minutes or until kale is tender and beginning to look crisp around the edges.
Serve risotto topped with with the roasted mushrooms, kale and a sprinkling of fresh chives or parsley.

Keywords: barley, pearl barley, risotto, vegetarian, mushrooms, kale

Kale Salad with Roasted Butternut Squash and Pecans

December 17, 2019 by Kristi 1 Comment

It’s nice to have an elegant leafy green salad to include as part of a festive dinner or special occasion. So often these meals are centered around rich, heavy foods. Our family’s Christmas Eve Smörgåsbord when I was growing was a very heavy affair in various shades of white: scalloped potatoes, lutefisk, rice pudding, swedish meatballs in a cream gravy, lefse….you see the color pattern emerging here. A green salad can be a welcome, light addition to the traditional holiday table.

This Kale Salad with Roasted Butternut Squash and Pecans is the perfect way to weave some hearty winter vegetables into your holiday menu. Crispy kale, cubes of sweet roasted butternut squash and sliced red onions and crunchy pecans come together to create a memorable salad that pairs nicely with all manner of holiday dishes.

This Kale Salad with Roasted Butternut Squash and Pecans also holds well, and you can make the dressing and roast the vegetables and pecans in advance. Simply toss the salad ingredients together when you are ready to eat and you are good to go.

This salad also makes a nice main course, particularly if you scatter some cooked whole grains (rye berries or barley are both delicious) and a handful of crumbled goat cheese into the mixture.

Bring some much needed green to your holiday table this year and give this Kale Salad with Roasted Butternut Squash and Pecans a try! I think you and your guests will be glad you did.

Kale Salad with Roasted Butternut Squash and Pecans

A delicious fresh salad for winter with crispy kale, sweet roasted butternut squash and red onions and toasty pecans. It makes a tasty leafy green side dish or a hearty main coarse salad.

Author: Kristi
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6-8 servings
Category: salad
Cuisine: Nordic, Scandinavian

Ingredients

For the Salad:

1 large butternut squash, peeled and cut into ¾ inch cubes

1 red onion, cut into ¼ inch thick slices

2 tablespoons extra-virgin olive oil

10-12 whole sage leaves

1 large bunch kale (Curly or Tuscan is fine), stems removed and chopped into bite-sized pieces

½ cup pecans, toasted and coarsely chopped

Vinaigrette, recipe follows

For the Vinaigrette:

1 small shallot, minced

2 tablespoons white balsamic vinegar

1 teaspoon dijon mustard

1 teaspoon honey

⅓ cup extra virgin olive oil

Coarse salt and pepper

Instructions

Preheat oven to 425 degrees. Place squash and red onion on baking sheet and toss with olive oil. Season with salt and pepper. Roast for 20 minutes, stir and add sage leaves. Continue to roast until vegetables are tender and golden brown, about 10-15 minutes more. Set aside to cool.
Meanwhile, whisk together ingredients for the vinaigrette in a small bowl, seasoning to taste with salt and pepper. Transfer kale to a serving platter. Drizzle half the vinaigrette over the kale and massage it into the kale with your hands. Add roasted vegetables and pecans. Drizzle with remaining vinaigrette and gently toss to combine. Crumble the crispy sage leaves over the top. Season to taste with salt and pepper. Serve.

Keywords: kale, butternut squash, red onion, pecans, holiday, Christmas, winter, salad

Roasted Salmon with Butter and Brown Sugar

December 13, 2019 by Kristi Leave a Comment

My goal with this Roasted Salmon with Butter and Brown Sugar was to come up with an easy and elegant main course that requires little to no effort. I’m talking super easy, pop-in-the-oven kind of effortless. It is my belief that the best kind of entertaining is unfussy and uncomplicated, and this is just that kind of dish. And yet it manages to wow and impress with its good looks and delicious, rich flavor. Who says you can’t have it all?

I know what you’re thinking….what’s the catch? Surely there must be more to it than that. Not really, but I do have a few tips for making sure your Roasted Salmon with Butter and Brown Sugar is perfect every time:

Choose a nice piece of fresh salmon that is about an inch thick. Finding a nice salmon filet is about 75% of what makes this recipe work. I like to buy two center cut filets (usually weighing in at a pound each) rather than using one long, tapered filet. These center cut pieces are relatively even in thickness and skip that skimpy, thin tail end that always seems to overcook anyway. If you are serving a smaller crowd, simply use one center cut filet and half the amounts of butter and brown sugar.
For ease and convenience, leave the skin on, both for roasting and serving. Once the salmon is done to your liking, move the whole filet to a serving dish and let your guests help themselves to the succulent salmon. The skin helps keep everything intact and can easily stay behind on the serving dish as your guests lift the salmon flesh off with a serving fork.
Roast on a baking sheet lined with parchment paper. The parchment paper will allow you to easily transfer the salmon from the baking sheet to a serving dish without having the skin stick to the pan.
Season the salmon generously with salt and pepper. Since this is such a simple dish, proper seasoning is important.
Serve with a tasty sauce. This salmon is absolutely delicious on its own and needs no embellishment. BUT a sauce is always nice, especially for entertaining. Since we are all about the Nordic vibes here, I recommend this easy Creamy Mustard Dill Sauce. It’s a perfect pair with the salmon and can be prepared a day ahead of time. Simply reheat when the time comes and serve alongside the salmon. A side of Spicy Pickled Beets is nice here, too.

Put this Roasted Salmon with Butter and Brown Sugar on the menu the next time you have people over. It’s an easy and elegant crowd-pleaser that will leave you free to enjoy the time with your guests rather than fussing in the kitchen.

Roasted Salmon with Butter and Brown Sugar

An easy and elegant main course that comes together in about 30 minutes. Perfect for effortless entertaining!

Author: Kristi
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 8–10, depending on size of filet 1x
Cuisine: Nordic, Scandinavian

Scale

Ingredients

1 salmon filet (2- 2 1/2 pounds), preferably skin on

1 tablespoon packed light brown sugar

Coarse salt and freshly ground pepper

2 tablespoons unsalted butter, cut into ½ inch cubes

Instructions

Heat oven to 450 degrees. Place salmon on a parchment-lined baking sheet. Rub sugar over salmon. Season with salt and pepper. Dot with butter.
Bake salmon until it is firm and opaque throughout, about 20 minutes. Serve.

Keywords: roasted. salmon, easy

Creamy Mustard Dill Sauce

December 13, 2019 by Kristi Leave a Comment

Mustard and dill sauce is a Scandinavian classic, often served with salmon. Most of the recipes out there are for a sauce that is served room temperature or cold. As I began developing this recipe, I realized what I really wanted was a rich and creamy mustard and dill sauce that I could serve hot alongside roasted salmon, a seared chicken breast or drizzled over a batch of Swedish meatballs as an alternative to gravy.

This Creamy Mustard Dill Sauce is the happy result. It comes together quickly and can be made a couple of days ahead of time and reheated, which is wonderful for entertaining. It makes a delicious, versatile sauce for an elegant smörgåsbord as it is a tasty companion to all manner of dishes, from salmon to Swedish meatballs.

Here on the blog, you will also find this Creamy Mustard Dill Sauce drizzled on top of this roasted salmon smørrebrød, a hearty and delicious Nordic open sandwich. The options are endless!

Give this Creamy Mustard Dill Sauce a try and let me know how you put it to good use in the comments below. It’s a great way to dress up just about anything.

Creamy Mustard Dill Sauce

An easy and versatile Scandinavian mustard dill sauce. Delicious served with salmon, chicken or even Swedish meatballs.

Author: Kristi
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 1 1/2 cups sauce
Category: sauce, condiments
Cuisine: Nordic, Scandinavian

Ingredients

1 tablespoon canola oil

2 shallots, minced fine

½ cup dry white wine

¼ cup dijon mustard

1 cup heavy cream

¼ cup water

2 tablespoons chopped fresh dill

Coarse salt and freshly ground pepper

Instructions

Heat oil over medium heat until shimmering. Add shallot and saute until soft and translucent about, 2-3 minutes.
Add white wine and simmer until reduced by half, about 2 minutes.
Add mustard, cream and water. Simmer until thickened slightly, 2-3 minutes.
Remove from heat and add fresh dill. Season to taste with salt and pepper.

Keywords: mustard, cream, dill, sauce for salmon

Celery Root and Potato Puree

December 7, 2019 by Kristi Leave a Comment

Behold the humble celery root (also known as celeriac). Gnarly and a bit odd-looking, this root vegetable is probably not going to win any prizes based on appearance alone. But once you peel off that knobby exterior, you’ll find a creamy and delicious white flesh underneath, perfect for roasting, braising, mashing or even enjoying raw. The flavor is like a velvety and buttery version of traditional celery. It is one of my favorite winter vegetables and definitely worth getting to know better.

This easy and luxurious Celery Root and Potato Puree is a great place to begin. The recipe was inspired by one that I found in Bon Appetit magazine. Cubes of celery root and potato are cooked in a a mixture of milk and water until soft, and then pureed in food processor with a bit of butter until smooth. That’s all there is to it! Incredibly easy, yes, but the complex flavor and creamy texture of this Celery Root and Potato Puree is sure to delight and surprise your dining companions who might otherwise have been expecting plain old mashed potatoes.

Another wonderful thing about this Celery Root and Potato Puree…it reheats BEAUTIFULLY and makes a great make-ahead side dish for entertaining. You can confidently prepare this dish a day or two beforehand and simply warm it on the stove or even in the microwave when you are ready to serve….no compromise in flavor or texture. That’s my kind of side dish!

Tips for Working with Celery Root

If you’ve never worked with celery root before, I’ve got a few tips to help make this somewhat intimidating vegetable a little more approachable:

Choose an unblemished, firm, heavy celery root at the grocery store, preferably one with a bit of a greenish hue to it. These are all indicators of freshness.
Rinse the celery root thoroughly and pat it dry before peeling.
Cut both of the ends off of the celery root and place one of the flat ends on your cutting board. This will keep the vegetable from wobbling around as you try to peel and cut it.
Using a paring or chef’s knife, remove the outer layer of knobby skin, working from the top of the celery root down to the trimmed end. It is almost impossible to peel a celery root with a vegetable peeler. The skin is much too thick and irregular in shape. A knife is the tool for the job.
Once the peel is removed, slice into planks, and then into strips and finally into cubes.
Work quickly after slicing. Celery root will begin to turn brown once it is exposed to air, much like apples do. For this recipe, simply transfer the cut celery root to a large pot along with the potatoes and cover with the water and milk mixture. If you are going to eat the celery root raw or don’t plan to cook it right away, you can always toss it with a little lemon juice to help maintain it’s snowy white appearance.
Know that celery root takes awhile to become tender. This recipe calls for a full 30 minutes of cooking once the potatoes and celery root come to a boil. Don’t skimp on the cooking time and check to see that the vegetables are tender before proceeding.

Please give this delicious, sophisticated side dish a try and let me know how it turns out in the comments below. It makes a great pair for salmon, roasted mushrooms, seared steaks, roast chicken…..the options are endless. It might just become the new mashed potatoes at your house!

Celery Root and Potato Puree

An easy, sophisticated puree of celery root and potatoes. Unbelievably creamy and delicious and completely make-ahead. A great option for elegant and effortless entertaining!

Author: Kristi
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Yield: 10-12 servings
Category: side dishes
Cuisine: Nordic, Scandinavian

Ingredients

4 large russet potatoes, peeled and cut into 1 ½ inch chunks

2 large celery roots, peeled and cut into 1 inch chunks

½ onion, quartered

4 cups water

4 cups whole milk

1 tablespoon coarse salt, plus more to taste

8 tablespoons (1 stick) unsalted butter

Freshly ground pepper

Instructions

Place potatoes, celery root and onion a large pot and cover with water and milk. Add salt. Bring to a boil over medium-high heat. Reduce heat to medium and continue to cook until potatoes and celery root are very tender, about 30 minutes. Drain and discard cooking liquid.
Transfer half of the potatoes and celery root to a food processor along with 4 tablespoons of butter. Process until smooth and transfer to a serving bowl. Repeat with remaining potatoes, celery root and butter. Season to taste with salt and pepper. Serve. (Puree can be prepared a day ahead and reheated in the microwave or on the stovetop just before serving).

Notes

This recipe can easily be halved for a smaller crowd.

Keywords: celery root, celeriac, potatoes, puree, mashed potatoes, easy side dish, make ahead side dish, root vegetable mash

Herbed White Bean and Sausage Soup with Swiss Chard

November 22, 2019 by Kristi 1 Comment

Herbed Sausage and White Bean Soup with Swiss Chard

In the words of the late and beloved food writer, Laurie Colwin, “to feel safe and warm on a cold wet night, all you really need is soup.” I couldn’t agree more. I am fond of soup in all seasons, but as the weather turns chilly and darkness falls early, there is nothing quite like sitting down to a hearty bowl of soup for supper.

Soup and Hygge

Homemade soup for supper is possibly the most hyggelit meal there is. If you are one of those people who approaches winter with disdain, ready to just grumble and get through it until spring arrives, may I suggest homemade soup. At least once a week. Think of it as a prescription for learning to love (or at least make peace with) these cold and dark months of the year. There is no better way to embrace this cozy season of inner warmth than with a steaming pot of soup.

Herbed White Bean and Sausage Soup with Swiss Chard

Lucky for you I’ve got a hearty and delicious Herbed White Bean and Sausage Soup with Swiss Chard to get you started. It is so simple and satisfying for a cozy weeknight supper, maybe with some Rye and Oat Crispbread parmesan toasts alongside. And did I mention you can make it ahead of time and reheat it when you are ready? Yes. Soup IS amazing. I agree.

This recipe is incredibly straightforward, full of good-for-you vegetables, hearty white beans and browned Italian sausage (spicy or sweet, your choice). It hits all the right cozy notes and will leave you feeling warm and nourished, I promise.

Please give this delicious and easy Herbed White Bean and Sausage Soup with Swiss Chard a try and let me know what you think in the comments below! I think it might become one of your new wintertime favorites.

Herbed White Bean and Sausage Soup with Swiss Chard

An easy and delicious soup filled with nourishing vegetables, hearty white beans and browned Italian sausage. Perfect for a cozy winter’s supper!

Author: Kristi
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 generous bowls
Category: Soup
Cuisine: Nordic, Scandinavian

Ingredients

1 tablespoon extra virgin olive oil

2-3 carrots, finely diced

2 ribs of celery, finely diced

1 onion, finely diced

3 cloves of garlic, minced

¾ pound fresh Italian sausage, casings removed (spicy or sweet is fine)

1 tablespoon tomato paste

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh rosemary

2 cans Great Northern Beans, rinsed and drained

4 cups low sodium chicken broth

1 bay leaf

1 bunch swiss chard, stems removed and cut into ribbons (kale or spinach will also work)

Coarse salt and freshly ground pepper

Instructions

Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic to the pot. Cook until onions are translucent and vegetables are begining to soften, about 5 minutes.
Add sausage and cook until browned and cooked through, about 7 minutes.
Add tomato paste, thyme and rosemary. Cook for 1 minute.
Add beans, broth, and bay leaf. Bring to a boil and reduce to a simmer. Continue to simmer for 20 minutes. Add chard and simmer until chard is tender, about 5 minutes. Season to taste with salt and pepper. Serve.

Notes

Adapted from The Soup and Bread Cookbook by Beatrice Ojakangas