Tuesday, December 29, 2009

Norwegian Rommegrot

I am 1/4 Norwegian and despite having many traditional Norwegian foods (such as WONDERFUL Lefse) I didn't get to try Norwegian Rommegrot until a few years ago at a church Christmas party. Oh man! It is one of the unhealthiest things I have ever eaten, but it is sooooo good! I found a recipe online and decided to share it with you. I can't remember where I got this recipe or I'd share that info with you. If you decide to try this - I hope you enjoy it as much as we do!

1 qt. milk (I have found whole milk to work best)
1 c. half and half
1 c. butter
3/4 c. flour
1/2 c. sugar
1/4 c. butter
Brown Sugar and cinnamon

Heat milk and half and half; do not scorch; set aside.
In large, heavy pan, melt 1 cup butter and add flour, cook about 5 minutes, stirring constantly.

Pour in milk, cook, stirring frequently until mixture bubbles and thickens.
Stir in sugar.
Pour 1/4 cup melted butter on top.
Sprinkle with brown sugar and cinnamon.
Serve warm.
Makes 1/2 gallon.

NOTE: This may be kept warm and served from a crock pot. Use low heat. Add butter, sugar and cinnamon after mixture is put in crock pot. Rommegrot is traditionally served at Christmas.

Monday, December 21, 2009

Agave Nectar Popcorn Balls

1 cup unpopped popcorn seeds
1 cup sugar

3/4 cup light agave nectar
1 small package jello (dry)

Bring sugar, agave nectar, and jello to a boil and pour over popped corn.

Makes about 2 dozen balls depending on size.

To store: Wrap in saran wrap and tie closed with a ribbon.

Recipe by Jen!

Saturday, December 19, 2009

Chloe's Virus-Killing Soup

This is a recipe from a forum friend of mine named Chloe. Not only is this like medicine, but man - does it taste good! (And this from a lady who vowed to never eat half the stuff in it! HA!)

Ingredients - Step 1:
One chicken

Appx 15-30 cloves garlic, peeled and crushed
1 Tbs salt
3-4 Thyme sprigs
Cayenne pepper (to taste. I use about a tsp)
Fresh Rosemary sprigs
Fresh ground pepper

Directions - Step 1
Place chicken and other ingredients n a soup pot and cover with water or chicken broth (I really like those boxes of organic chicken broth). Cook on stove top until chicken starts to fall apart. Remove from heat. Strain out chicken and stuff and set aside until cool enough to chop. Reserve broth for next step.

Ingredients - Step 2

1 large onion (coarsely chopped or sliced)
1 fennel bulb (sliced thin)
1 leek (sliced thin)
4-6 stalks of celery (coarse chopped)
large red pepper (coarse chopped
1/2 lb. carrots (coarse chopped)
2 tbs olive oil
1/2 C good White Wine
salt and pepper

Directions - Step 2

Place oil in bottom of large pot and heat. Add onion, fennel, celery, pepper and leek and saute until onion just transparent. Add wine and simmer for 3-4 minutes. Cover the vegetables with chicken broth from chicken--add more broth from can or box if you don't have enough broth from chicken and simmer veggies until just tender.

Ingredients - Step 3
Frozen green beans
Frozen peas
flat leaf parsely (chopped)
1-2 cans chopped tomatoes with juice
salt and pepper to taste

Directions - Step 3
Add these above ingredients and simmer until everything is tender. Add chopped chicken, salt and pepper to taste.

No virus can withstand this soup.

You can also add cabbage with the end ingredients if you like, or any other veggies your family likes. Sometimes I'll throw in whatever is in my veggie bin in addition to the above.

The next day add egg noodles and turn it into chicken noodle soup.

Thursday, December 3, 2009

Banana Bread

I love, love, love banana bread! And since I'm trying to cut out sugar from my diet, I decided to alter my favorite recipe for banana bread to use agave nectar instead. Since it turned out so awesome, I'm going to share the recipe with all of you! Enjoy!

1 C. butter
1 1/4 C. light agave nectar
4 eggs
1 C. milk
6 bananas, mashed
1 tsp salt
4 C. flour
2 tsp. baking soda
1 C. chocolate chips or nuts. (I usually make 1 with chocolate chips and 1 without.)

Cream agave nectar and butter. Add eggs, milk, bananas, salt, flour and baking soda. Pour into 6 floured mini loaf pans, or 2 large loaves. Bake 60 minutes at 350°.

Recipe by Jen!