Cucumber Bites with Garlic Herb Filling

Cucumber bitesNeed a quick and easy snack, or something cool to serve as appetizers, or part of a tapas meal? These Cucumber Bites with Garlic Herb Filling from  Annie’s Eats could well be the thing. (Especially if you pair it with something salty on another tray – cured meat, salmon bites or…?)

Mine doesn’t look as pretty as hers – but they were probably just as tasty.

Since I can’t get the herb and garlic Boursin cheese in Norway, I went with Philadelphia’s cream cheese with herbs and garlic. One American cheese is as good as another, right?

Make sure that you don’t mix in too much cream, or it will get too liquid.

I think mine were slightly too runny, but they still stayed well on the cucumbers.

Morning Smoothie

20131109-132307.jpgDuring September, I kept getting the feeling that I wasn’t eating enough fruit and vegetables. In October, I started throwing around a few things, such as the beet chips, pie, and so on.

For the past month or so, I have been on an insane morning smoothie kick. And it is generally the same smoothie every day with a few substitutions. I use the recipe from The Green Fork as my base, but experiment a bit with it, depending on what I have in the house.

Added a bit of arugula or kale, when I didn’t have enough spinach, or add frozen spinach instead of fresh.

I might replace the apple with a carrot, replace the banana with half an avocado, if I want to bring down the sugar content a bit. Or bring up the vegetable content. I tried adding a beet once, but peed pink the next day. Beets, spinach and strawberries in a smoothie makes for an iron overload for me, so I try to avoid that.

I try to use the same ratios that are in the original.

What I do, that the original recipe doesn’t: I add a bit of fresh ginger for a bit of  extra heat. I figure the ginger is good for digestive issues and had immune boosting effect… it also adds extra goodness there.

If I don’t manage to have it for breakfast, such as the day I overslept, I turn it around, and have it as a light dinner. I actually came home from work nauseated and worn down one day (there’s been an insane amount of candy going on, and I have no will-power,) and had a variant of this smoothie (lemon juice, water, kale, avocado, apple, ginger, cucumber and strawberries) and the nausea not only disappeared, but I felt amazingly rejuvenated.

The recipe makes an insane amount of smoothie, but it will keep me well fed well until lunch and I haven’t had any other cravings (other than the candy at work) so… score?

 

Juicer

I’ve had my juicer for a fair bit now – and although it is a pain to clean up since I don’t have a dishwasher – it does see semi-regular use.

I have discovered some don’ts – cucumber juice is not all that good when it is the core ingredient, actually. On the similar level, too many spinach leaves gives the juice a certain earthiness that I can well do without. (A few is enough to give the juice an enchanting green flavor, especially if you pair it with kiwis)

And I have discovered some good flavors. Carrots seem to work fantastically well in juice. Adding a couple of grapes (not many, by any means) gives whichever juice you make a tiny hint of sweetness.

My standard combination tends to be a couple of apples, and whichever fruit or veg I’ve forgotten about.

The one in the picture was:
2 Pink Lady apples
1 Golden Delicious apple
1 pear
2 small stalks of celery
3 medium carrots.

For whatever reason, whenever I am in the store, I feel like I have to buy carrots, regardless of how much I may have at home, so juicing them is one way to deal with that.

Mutton in cabbage

 Mutton in cabbage, or Fårikål, in Norwegian, is one of the recipes that Norwegians view as traditional and Norwegian.

It usually is made in the fall, and actually has a whole day dedicated to it. September 29. There are also groups dedicated to it, and friends will get together for dinner parties.

It is about the simplest recipe to make, which everyone was eager to tell me as I was planning on making it, though it takes a while on the stove.

The recipe below is translated and adapted slightly from Matprat – but all the recipes I’ve seen of this are similar in construction.

It is traditionally served with potatoes.

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