Nostalgia in Heritage: Lefse and Lutefisk

With Thanksgiving only a couple days away I'm sure you are either busy planning, packing, or working hard so that you can enjoy the holiday.  There's so much that goes into planning for the holidays is no wonder why a lot of people get so stressed.  Life can be stressful and busy on a normal day and then add in the planning a party, hanging out with family you don't always get to see, and traveling and you are just setting yourself up for unforeseen circumstances all around you!  See I get it, I know what you are going through, but instead of being stressed around the holidays let's try focus on what the holidays really are about.  I will be the first to tell you it's not about the food, yes the food is a part of it but it's not everything. It's not about money, entertainment, or even about decorating, those are all just added stress that we put on ourselves to impress the one thing that matters the most, and it's spending time with the ones around you. Appreciating who you have in life and being thankful for all the people that have been of it.  

Each year around this time I start to get sentimental and think about my grandparents.  My grandma passed away around Thanksgiving and she would always make sure we had some heritage at our family feasts!  Since we are Norwegian we would have lefse and lutefisk for our Thanksgiving and Christmas feasts.  

Lutefisk reminds me of my grandpa because of the stories that were associated with it.  If you have never heard of lutefisk it is an air dried white fish that has a very gelatinous texture. I know what you're thinking "Yum", but it was truly as bad as it sounds.  Ours was always served with clarified butter and usually only my grandfather, sometimes my dad and uncle would eat it but we always had to have it on the table.  It got to be almost a right of passage that we had if a friend or newcomer would come to our holiday feast, we would have them at least try the lutefisk and then make jokes about how bad it was in front of our grandpa and then we would all laugh.    

On the counterpart, Lefse reminds me of my grandma.  Lefse is a Norwegian flatbread that is made with potatoes and flour.  My grandma made the best Lefse, I think it was the amount of love that she put in making it because it truly is a labor of love.  You first peel all the potatoes, boil them, and then add in some cream, butter, powdered sugar and chill overnight.  

 

Then you add the flour until it's almost at a pie crust consistency.  You then roll it out very thin, so thin that you can see the writing through the lefse dough,

 

and bake them on griddle.  You let it cook a couple minutes until it starts to brown, and then

turn it over, and do the same on the other side.

After it's done, you put them between tea towels and let them steam and cool.

It takes a couple hours and a lot of patience to rollout all the dough.  But when you are done the first one always has to be eaten to make sure it's alright for the family, so you take some softened butter and sugar and wrap it up to eat.
 

It was so good, I almost forgot to take a picture so here's the last bite!

I remember when I was a senior in college my grandmother started getting very sick in the fall, it came up in many conversations that she needed to teach me how to make lefse since she might not always be around to do it.  I told her that we would have a date on my Thanksgiving break and she could teach me her ways.  Unfortunately, Thanksgiving was too far away and we never got to have that date.  Lucky for me, my grandma had many friends that knew her secrets and I learned to make Lefse just like her, with her recipe.  This past weekend I asked my mom over to come help me make Lefse.  It was great bonding over all that Lefse represents.  My grandparents, the love, and the thankfulness of having such great people in my life, and the lefse was pretty delicious as well. 

So cheers to your Thanksgiving traditions and making new traditions with your family, and reminding yourself that it's not about the food, but the memories that are associated with the food. 

-Cool

  

Positive Energy Coming At You!

Looking on social media I always smile when I see the posts about negativity and how there's so much of it.  I smile because I don't feel like there is that much on it!  Maybe it's the fact that I don't like to surround myself with negative people, but I also know I don't like to buy into all that negativity as well.  I just keep scrolling until I see something enlightening or positive to see.

Today I came into work and we have this one dishwasher that brightens my day everytime I see her.  She is so happy and has such a great outlook each and everyday.  It wasn't until today that it truly hit me and I realized that even if I am in a bad mood and I see her, it just brings my spirits up.  

With thanksgiving and Christmas right around the corner  I feel this is the best time to challenge you to surround yourself with positive people.  See what kind of positive movement you can start in your life. You will be surprised that when you surround yourself with positive people your attitude starts to change and so do others that encounter you!

Happy Friday all!!

-Cool

Twisting up Thanksgiving

Ohhhh Thanksgiving. Let me tell you how much I love Thanksgiving (insert sarcasm). I am going to throw this out there, there is not a lot I like about Thanksgiving. Growing up, we hosted Thanksgiving and there was always anywhere from 15-30 people there. My parents would start preparing for the holiday a week ahead, they would get up in the middle of the night to start cooking the turkey and we all barely spoke to each other by the actual day because everyone was stressed out. I also have never been a fan of traditional Thanksgiving fare. I made a pumpkin cheesecake one year to mix things up, which was absolutely delicious, and everyone hated it.  However,  I do like the leftovers so I can put my own little twist on the components of the feast. Commence:  Cranberry Salsa Turkey Quesadillas.

This is a fun recipe because I really have not met anyone who loves cranberry sauce but it does pair well with melty cheese and sliced turkey.  Let's start with the cranberries. If you have leftover cranberry sauce, place into a sauce pan on low heat and add 1 finely diced jalapeño . If you like a little more heat from the jalapeño, throw in a few of the seeds that you remove before chopping. If you like it a little more mild, just slice the jalapeño lengthwise and remove the seeds. 

Let the mixture simmer on low for 20-30 minutes.  For a more salsa type cranberries, take a 12 ounce package of fresh cranberries and chop them in a food processor (I used my smoothie maker, worked perfectly!) 

Next add 2 jalapeños (add seeds if your a spicy person) and 3 tablespoons of lime juice, 1/2 cup roughly chopped fresh cilantro and 1/4 cup of chopped green onion (I cheated here and bought the ones already cut because all onions make me cry...that's a whole other blog post). 

Add 1/2 teaspoon of cumin and salt to taste.

To get the juices going in your salsa, add 3 teaspoons of sugar.

Let mixture sit for about 30 minutes for the flavors to mesh. If you used leftover cranberry sauce, let cool before using. Now for the quesadilla...

Yes, I was having a glass of wine. No, it is not an ingredient in the recipe but yes I feel it does help bring out my inner chef and makes my food taste delicious!  Quick sip..............and now back to the recipe. Take your leftover turkey and slice to about 1/4 inch thick pieces. 

For the cheese, I used a mild queso fresco. It is easy to crumble, melts really well and compliments the salsa.

You can really use any kind of cheese that you like. Blue cheese is delicious with this and so is guyrere cheese. You might have leftovers from your appetizers so use whatever your Auntie's didn't eat (my Auntie's haven't met a cheese they didn't like).  

Warm a skillet over low-medium heat and add 1 teaspoon of olive oil or spray with non-stick cooking spray. Place tortilla into pan and sprinkle about 1/4 cup of cheese on the entire tortilla. 

Let the cheese melt and add as many slices of your turkey that you like.

I like low heat so it doesn't cook too quickly and warms the cheese and turkey at the same time. Now place some of your salsa or jalapeño cranberry sauce. 

Let warm for about a minute open faced and the exterior of your quesdadilla should browning perfectly. 

Place a lid on the pan for an additional minute so everything in the inside become warm and gooey. Serve warm with extra cranberry jalapeño salsa. 

Here's to another Thanksgiving!  Smirk and sip!!!!

~Crazy

Cranberry Salsa Turkey Quesadillas

~serves 4 

All You Need:

1-12 ounce package fresh cranberries

2 jalapenos, de-seeded and roughly chopped

2 green onions, roughly chopped

1/2 fresh cilantro, roughly chopped

3 tablespoons lime juice

1/2 teaspoon cumin

3 teaspoons sugar

Salt to taste 

2 cups sliced turkey meat

2 cups crumbled queso fresco, divided 

4 tortillas 

All You Do:

1.Combine cranberries, jalapeño, onions, lime juice, cilantro, cumin and salt into a food processor, pulse until chunky. Refrigerate for 30 minutes.

2. Heat skillet over low-medium heat, add 1 teaspoon of olive oil in pan and place 1 tortilla in the pan.

3. Top tortilla with 1/2 cup cheese, 4-5 pieces of turkey and 1/4 cup cranberry salsa.

4. Fold over tortilla, place lid on pan for 1 minute.

5. Serve warm with a side of the cranberry salsa. 

Hello Soup Season!

It's the time of year when you just want to curl up on the couch with a nice warm blanket, watch a movie and not move for the rest of the night. Unfortunately this usually means eating bounteous amounts of fat ladden foods that usually end up on your thighs and butt for spring time.  Lucky for you I have a nice hot and easy healthy meal recipe for you.  Just look how colorful it is!  Who ever thought that you could have a colorful, hearty and healthy meal for winter? (insert mind being blown!)

 

Let's start with the ingredients.  Look how few ingredients there are!

 

First thing first, open up the package of chicken sausage and slice it in half lengthwise.

 

Now that you have 2 halves, put the flat part on the cutting board to creat a stable cutting surface.

 

Now slice chicken sausage into thin slices, and do this with both chicken sausage links.

 

Get your oil in the pot, and start browning the sausage.

 

 

Once you put the sausage in the pot, leave it for about 1-2 minutes without stirring so that it can brown.

Look how nicely it browns.

 

 

Open up the beans and rinse them.

  

After the sausage is browned and has cooked for about 4 minutes, add in the tomatoes, beans

  

and unsalted chicken broth.  I like to use the unsalted chicken broth version because that way you are in control of how much salt you are putting in your dish.  You can add the salt to your liking and it makes you more aware of what you are eating.

 

Now you can crank up your heat and bring the soup to a boil.

 

While you are waiting for your soup to boil, you have time to cut up the kale.  Kale can be very dirty so please make sure you wash it really well.  Now that it's clean, we need to remove the thick ribs of the leaves.  Just cut them out using your knife,

cutting on each side of the rib stem.

 

Now just slice the kale up into bite size pieces.  Remember the kale will wilt in the cooking process but you still want the pieces small enough to fit on your spoon.

 

The soup is boiling so now you can just turn off the heat, and add in the kale.  I like my kale a little crunchy and with a little hearty texture so that is why I shut off the soup so that I help the integrity of the kale and not overcook it.  If you like a softer, more cooked kale, go ahead and keep the soup on high heat for a couple minutes until reach desired texture.

 

Add in the Italian seasoning, and salt and pepper to taste. I just put a starting guideline of salt and pepper in the recipe, so please start small and add more if needed.  I prefer to add more herbs than salt for flavor, everyone's taste buds are different so please make changes based on your family's.

 

This took less time than having to go through a drive up, and you will feel so much better afterwards as well.  It only took about 15 minutes, and now you can grab yourself a bowl and get right back on that couch under your blanket and feel better about yourself that you won't have to workout as hard in the spring time!

 

Chicken Sausage and Kale Soup

1 Tbsp. Olive oil
1 (12oz) Andouille chicken sausage, cut lengthwise and sliced thinly
1 (14.5 oz) can diced tomatoes, with juice
1 (15 oz) can cannellini or garbanzo beans, rinsed
4 c. UnSalted chicken broth
1 bunch kale leaves, cut into 1 in. pieces
2 tsp. Italian seasoning
1/2 tsp. Kosher salt
1/4 tsp. Black pepper

Heat the oil in a medium stockpot over medium heat and add the sausage to cook.  Allowing the sausage to brown, cook 3-4 minutes.  Add in the diced tomatoes with juice, cannellini beans, chicken broth and bring to a boil.  Add in the kale and Italian seasoning and turn off the heat.  Add salt and pepper to taste and enjoy!


-Cool

Making It Monday: Snazzy Appetizer for Thanksgiving

Every year, I am in charge of bringing an appetizer to Thanksgiving (probably because my family is too frightened by anything else that may come out of my kitchen).  Since I am being more adventurous with my cooking abilities (thanks to Cool and her constant inspiration), I decided to branch out and try something a little more creative than my usual Greek yogurt dip with vegetables. 

I am not going to take full credit for this Squash and Cranberry Crostini recipe, it is inspired by something I saw on Pinterest and I just tweaked it a bit to my liking. And we start with real bacon (Nope it's not turkey!)

But, I recommend using center cut bacon. Center cut bacon has more protein than other bacon and is leaner. I tripled this recipe, so I crisped up 6 slices. This took about 15 minutes on medium high heat. You are going to crumble this into the squash mixture so make sure it is crispy. Place on a paper towel and let cool to crumble. Reduce the heat of your pan to medium and keep the bacon fat in the pan. 

Finely dice 2 shallots and place into the pan with the bacon fat. Sauté for about 5 minutes.

Now that you are getting delicious smells of bacon and shallots, you are going to add 1 cup of apple cider vinegar and 1 cup of dried cranberries. Let simmer on medium heat for 10 minutes. 

While that is simmering, prepare your spread and bread for the crostini. Mix 1 package of 1/3 fat cream cheese with a 4 ounce container of crumbled goat cheese. Mix until blended. For the bread, set oven to low broil. Slice 2-12 ounce french baguettes, place on a cookie sheet and low broil for about 3 minutes on each side.  Now back to the good stuff...

I love butternut squash but man is it a pain to cut, so I use this handy pre-cut frozen product. You add the whole bag to the simmering pan.

Season with salt, pepper and 2 teaspoons of dried thyme. Simmer for another 5 minutes until the squash is warm.

I recommend keeping the mixture warm. Top the toasted bread with the goat cheese spread and place the warm squash mixture on top. Place a fresh sage leaf on top and serve. Sooo yummy!  

I am planning on "wowing" my family!  Well I guess if nothing else, I hope they at least eat it. If not, I will. Who needs turkey anyway?

 

~Crazy

Squash and Dried Cranberry Bruschetta Serves 8 to 10  (I tripled it in this blog, so if you are serving a bigger crowd, I suggest it).

All You Need: 
1 (12”) French baguette, thinly sliced (1/4” pieces)

1 ½ tablespoons olive oil
3 to 4 ounces goat cheese, softened

4 ounces of 1/3 less fat cream cheese
3 slices of center cut bacon
1 shallot, minced
1 10 ounce package of frozen and cubed butternut squash
1/2 cup dried cranberries

1/3 cup apple cider vinegar
1 tablespoon dried thyme

12-14 pieces of fresh sage leaves
salt and pepper to taste

All You Do: 
1. Preheat oven to 375˚F.
2. Brush each side of sliced baguette pieces with oil and lightly season with salt and pepper.
3. Bake for 5 minutes, flip each slice, and continue to bake for an additional 3 to 4 minutes. Remove from oven and set aside.
4. For topping: Cook slices of bacon in a heavy bottom skillet and place over medium-high heat until crispy. Remove bacon to cool and shallots.  Sauté for 2 minutes.
5. Reduce heat to medium, add apple cider vinegar, cranberries, and thyme, stirring together. Season with salt and pepper.
6. Cook mixture for 5 minutes, add squash and continue to sauté for 4 minutes.
7. Continue to cook for 4 to 5 minutes or until squash is fork tender.
8. To assemble: Spread a small amount of goat cheese/cream cheese mixture onto each slice of bread and top with a spoonful or two of the squash mixture. Serve warm.

Adapted from:  Spoon, Fork, Bacon