Sweet Potato, Corn, & Spicy Greens Chowder (Friendly Foods)

This tasty recipe was contributed by my fabulous friend, Vatican Lokey. He has given recipes before to Friendly Foods and this new one is a real treat because it's vegan friendly!! Check it out!

Sweet Potato, Corn, & Spicy Greens Chowder

All vegan and you won't care in the slightest, its so good!

2 medium sweet potatoes, cut into 1/4″ cubes 1 large yellow onion, diced 1/3 cup fresh chives & green onions, loosely packed 1 cup finely chopped blend of fresh kale, turnip, and mustard greens 2 cups fresh corn, cut off the cob, preserving juices. 3 cloves of garlic, minced 4 cups of low sodium vegetable broth 2 cups of water (more to preference) 1/2 teaspoon sea salt (more to taste) 1/4 teaspoon ground black pepper 1/2 teaspoon cinnamon 1 tablespoon coconut oil METHOD: - In large, heavy bottomed soup pan sauté diced shallots and coconut oil over medium/low heat until softened. - Add garlic, sweet potatoes, sea salt, pepper, cinnamon and sauté an additional minute. - Add vegetable broth and water, cook until potatoes are easily pierced with a fork.

- Use an immersion blender (or transfer to a standing blender) to rough puree the soup. - Add kale, corn and cook until kale is softened. Add additional salt and pepper to taste. - Serve hot! Enjoy!

Peto's Creamy Fish Casserole, Friendly Foods!

I'm quite a lucky woman, for so many reasons. One of those being, my husband is an incredible cook! He went to school for cooking here in Norway and worked in the Norwegian Seafood industry for 17 years, so he knows his way around the great fish & seafood this country provides.

We have a tradition in our house where Peto usually makes Sunday dinner. He usually makes a more traditional Norwegian meals since our everyday meals that I make, are our more "exotic" dishes, me being from New Orleans. Peto does like to come up with some creations of his own by putting his twist on a traditional dish. This Sunday he decided to do just that!

He had a beautiful loin of cod fish and planned on making a casserole. He wanted to boost the casserole with a bit of shellfish by also adding some small sea shrimp for their intense concentrated flavor.

And away we go!

500gr Cod filet

1 large leek, sliced and washed

2 medium carrots, peeled and sliced into strips

3dl sour cream

1.5dl cream

200gr small sea shrimp, in liquid

Salt and fresh ground pepper to taste

1 teaspoon Knorr Aromat Seasoning

1 teaspoon fish sauce

1 1/2 tablespoons all purpose flour

Chives for garnish (optional)

Cube the fish into big chunks and season well with your spices, salt, pepper & Aromat.

 

In a bowl, add cream, sour cream, flour and fish sauce and whisk well.

Heat your oven to 200C

To the baking dish, add a layer of carrots, leeks some cubes of fish and about a tablespoon of the shrimp. Make these layers until all ingredients are used, except for the remaining shrimp. You want to add most of them to the top at the very end of the cooking process.

The liquid from your shrimp is full of flavor, so you want to whisk about 2 tablespoons into your cream mixture and then pour it over the fish and vegetables. Sprinkle fresh black pepper and chives over the top and then place in the oven for 50 minutes.

Remove from the oven add the last of the shrimp and put back into the oven for 5 more minutes.

Voila!!

Serve while hot with boiled potatoes or steamed rice. The more traditional Norwegian way is with potatoes.

Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

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Italian Ricotta Cheesecake (Friendly Foods)

Greg was always a welcomed part of the Boutté Clan when he lived in New Orleans. It didn't hurt that he could make some of the best authentic Italian desserts in town! Here's a little demo of that talent.

Italian Ricotta Cheesecake
Makes 1-9" cake
Submitted By Greg Duva


I grew up in a New York Italian family in the NYC area, and ate this often growing up, before the little Italian-American bakeries in New York City and its metro area started to disappear.

I recently started making it again after my friend Tommy Lavin (himself a very good cook) complained to me of "traditional" American cheesecake recipes being too sweet. When I dusted off this recipe for him, I realized I hadn't made it myself in many, many years, so I started making it myself again. Good choice.

Simple and quick to prepare, the time for this recipe is largely consumed by the baking and then cooling the cake under refrigeration overnight, which it really should be if the texture is to be the best it could be. Enjoy!


Set 2 pounds of ricotta cheese out to get to room temperature.

Whole-milk ricotta is best, but part-skim will work as well. I've found that the cheapest ricotta works the best. If the American industrial brand Polly-O is all you can get, use it, but be aware that it contains an excessive amount of moisture, and you may have to reduce the eggs in the recipe. It's a judgment call you'll have to make.


Pre-heat oven to 350 degrees.

For the crust, I like to use 3 slices of fresh sliced bread...pulse the bread in a food processor or crumble between your hands until you get crumbs of the consistency you like. Crumbs do NOT have to be fine if that's not what you dig. Melt about 3 tbsp beurre. Add 2 or 3 tbsp of dark brown sugar to the crumbs in a mixing bowl, a tiny pinch of salt, a shot of fresh, real vanilla and toss to combine evenly. Add the melted butter slowly and mix until the crumb mixture just holds together. You may NOT need to use all the butter. Press the crumb mixture into the bottom of a 9" spring form pan. You can press it about 1/2 inch up the sides, but it's not necessary to have much of a side-crust. Place the spring form pan with the crust in the center of a 350 degree oven and bake for 10 mins. Remove and allow to cool while you are preparing the filling.


Reduce the oven temperature to 300 degrees.


Scrape all of the room-temperature ricotta into a large mixing bowl with a rubber spatula. Add 2/3 c of sugar (refined white is fine, but I use organic sugar or turbinado sugar), 1 tsp sea salt, 1 tbsp of fresh vanilla, 1/3 cup Amaretto di Saronno, and the zest of 1 lemon, and use a heavy whisk to combine, being careful to make sure the mixture is smooth and free of lumps.

**You can also use a small amount (1 teaspoon or less) of ground cinnamon as flavouring. Sometimes I do, sometimes I don't. Alternatively, if you can find a good, pure cinnamon oil, you can add a drop or three (be careful, it's very strong!) of oil as a flavouring. Experiment, see what you like!

Now, add 5 eggs ONE AT A TIME, mixing thoroughly each time you add another egg. As I noted above, if you're using American industrial ricotta and/or a brand that looks to be very moist, reduce the eggs to 4 in this recipe.

When the mixture looks to be lump-free, add 1/3 farine (All-Purpose flour) and mix well to combine. You don't want to over-mix and develop the gluten in the flour, which will make for a tough and non-tender cake, but do make sure the flour is evenly combined with the ricotta mixture.

Be sure to taste the mixture before you turn it into the prepared crust.


When the ricotta mixture looks to be smooth and lump-free, use a rubber spatula to scrape into the prepared spring form pan. Place into the center of the oven (NO water-bath is necessary), and bake for 35 minutes before rotating completely. Be very careful as you rotate the cake!

Check the cake with the blade of a thin-bladed knife after the second 35 minutes of baking time. If it comes out clean, the cake is done. If not (and this is most likely the case), continue baking for another 10-15 mins. Until knife comes clean.

Remove from the oven and cool on a wire rack for an hour or so, then place the cake in the refrigerator overnight before serving.

I like to serve some good, fresh wild strawberries made into a sauce of their own juices. To prepare this, top the strawberries (save the tops and leaves to use in strawberry iced-tea) and slice into a mixing bowl. Slice one fresh vanilla bean lengthwise and scrape the seeds from the bean (and your fingers) into the strawberries, and dust the top of the strawberries lightly with sugar. Toss GENTLY by hand to combine the strawberries, sugar and vanilla. Lightly dust the top of the strawberry mixture with sugar a second time, and gently toss again. Place the bowl under refrigeration for at least 30-45 mins. To allow the juices to render and combine with the sugar and vanilla. The wild strawberries make their own sauce this way.

Now...

Go, eat

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com


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Eggs In A Basket (Friendly Foods)

More tasty goodness by the Rooneys. Those two are dangerous in a kitchen. Good, good, good!



Eggs in a Basket
By Jennifer Rooney
serves 12

* 2 tablespoons butter, melted
* 24 wonton squares
* 12 slices shaved prosciutto, chopped
* 12 large eggs
* 12 tablespoons grated Parmesan
* 1 roasted red pepper, cut into thin strips
* 12 fresh tarragon leaves
* Salt and pepper

 

Directions
Preheat the oven to 375 degrees F.
Brush the muffin cups with butter and line each with 1 wonton square. Brush the squares with more butter and place the second wonton on top of the first at an angle so that all of the points show. Divide the prosciutto among 6 of the muffin cups. Break 1 egg into each muffin cup. Top with the Parmesan, lay a tarragon leaf on top and, using 2 slices of red pepper each, form an "X" on top of each egg.

Sprinkle all with a little salt and pepper and place in the bottom half of the oven for 15 to 20 minutes, or until the egg white is firm but yolk still liquid. Remove from the oven and let sit 5 minutes before carefully removing the baskets from the tin. Arrange on a decorative platter and serve immediately.

*If you don't have prosciutto, you can used shaved ham (Chisesi is best). If you want to make them vegetarian, put a chunk of brie in the bottom instead of the ham. Almost any combination will work. Be Creative!!

Now...

Go, eat!!

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Sweet Creole Parishioner's Pie (Friendly Foods)

This scrumptious morsel was submitted by the Angel of Awesomeness, Vatican Lokey!!

Sweet Creole Parishioner's Pie
Submitted by Vatican Lokey


2 large or 3 medium Louisiana Yams or sweet potatoes, or any sweet red or yellow tuber will do, to make enough for 6.

8 cups chicken stock or water with chicken bouillion.

2 lbs. extra lean ground beef, buffalo, or bison.

1 lg. yellow onion, finely minced.
2 stalks celery, also finely minced
1/2 cup kale, well-rinsed and finely minced
3/4th cup of carrots, finely sliced
1 lg. bell pepper...also minced.

1 stick or 8 tbls. high quality salted butter
Extra Virgin Olive Oil
13 X 9 glass baking pan
Oil sprayer

1Tbs. each garlic & onion powders
1/4th tsp. pure stevia extract
1 tsp. each ginger & nutmeg
salt to taste

1 cup shredded low fat cheddar cheese & 1/2 c. low fat ground parmesan, asiago, or romano cheese.
1/2 cup dry brown roux flour
1 1/2 cup of warm chicken broth or bouillion (from potato boil)

Optional:
3 Tbs. nutritional yeast flakes
3 Tbs. liquid amino acids (if using this, omit the salt in the potatoes)

Finely mince your vegetables, and set aside in separate containers.
Peel & boil potatoes in chicken broth for 20 minutes or until tender. While that's happening, put 4 tbs. of butter into a skilled over a medium-high heat and begin browning the butter, about 5 minutes. Stir continuously with spatula until golden brown, then add onions. Toss to thoroughly coat with browned butter and bring back to a solid bubble, about 5 minutes. Add 1tsp sea salt & 1 tbs. cane syrup or half parts corn syrup and unsulphured molasses. Stir in well By the spoonful, add tablespoons of the hot potato broth boil to the onions, stirring well after each spoon. When the liquid evaporates, drop another spoonful of broth in until the onions are completely carmelized. Set aside.

Spray your baking dish with a thin layer of oil and set aside.
Also, preheat oven to 400 degrees F.

Place 2 tbs. of olive oil in pan along with minced celery, kale, and carrots. Saute thoroughly until pan takes on yellow-green caste, then toss in minced bell peppers. Cook together for another two minutes before removing the vegetables from the fire.

Toss in another tablespoon of olive oil into the pan and add your ground meat. Brown the meat until just barely pink inside and then remove from heat. Add in all vegetables, season to taste with creole seasonings. Set aside.

Remove the potatoes from the broth boil, reserving a cup & a half of the broth for later. In the mixing bowl, add powdered onion, garlic, ginger, nutmeg, stevia, & salt and 1 tbs. butter. You may also add the optional ingredients at this time. With a food processor or a hand-held mixer beat until smooth and stiff. You may add more of the broth or evap milk to gain the desired texture. Set aside.

In a separate saucepan, brown the remaining butter and then add the dry roux. If there is not enough fat for the roux, add a little olive oil. Get the roux to the desired consistency and then add the remaining chicken broth to the sauce. Stir constantly until it is creamy and thick. Remove from the heat.

Arrange the meat-vegetable mixture on the bottom of the baking pan. Cover the bottom. Add the gravy to the pan by the spoonful, being careful not to innundate the meat-veg mix, but compliment it. From there, spread the mashed sweet pototo mixture over all, finalizing with a good coating of the low-fat cheese mixture. Place the dish uncovered into the oven at 400 degrees for 20 minutes. If the cheese has not browned in that time, add an additional five minutes. Remove from the oven and allow to cool for10 minutes before serving.

Serves 6
Now...

Go, eat!!


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David's Crawfish Bread (Friendly Food)

I have lots of friends who are major foodies. David & Jennifer Rooney are masters of tasty goodness! Here's a little something from David

David's Crawfish Bread
submitted by Jennifer & David Rooney

* David uses his favorite pizza dough recipe, slightly different than this dough, any pizza dough recipe works great. Shrimp works good if you don't have access to our wonderful Louisiana crawfish tails.

1 envelope active dry yeast
1 TBS sugar
2 TBS plus 1 tsp vegetable oil
1 1/4 cups warm water (110F)
3 1/2 cups all-purpose flour
2 1/2 tsps salt
1 TBS unsalted butter
1/2 cup chopped onion
1 TBS finely chopped red bell pepper
1 TBS finely chopped yellow bell pepper
1/2 tsp cayenne pepper
1 1/2 pounds peeled crawfish tails (drain well)
1/2 pound sharp cheddar cheese, grated
1/2 pound Monterey Jack cheese with jalapenos, grated
1 large egg, beaten
1 tsp kosher salt
1/4 tsp freshly ground black pepper


Combine the yeast, sugar & 2 TBS of the vegetable oil in the bowl of a stand mixer fitted with a dough hook. Add the warm water. With the mixer on low speed, beat the mixture for about 1 minute to dissolve the yeast.

In a large mixing bowl, combine the flour & 1 tsp of the salt. Add 1/4 cup at a time to the yeast mixture, mixing on low speed until the dough lightly comes together. Increase the speed to medium and beat until the dough pulls away from the sides of the bowl, forms a ball & climbs up the dough hook. (*NOTE David makes the dough by hand, not with a mixer)


Coat a large bowl with the remaining 1 tsp vegetable oil. Put the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap, set aside in a warm, draft-free place & let rise until doubled in size; about 1 hour.


Meanwhile, in a large skillet, melt the butter over medium heat. Add the onion, bell pepper, the remaining 1 1/2 tsps salt & the cayenne. Cook, stirring, for 4 minutes. Add the crawfish tails and cook, stirring for 5 minutes.

Remove the dough from the bowl and turn it onto a lightly floured work surface. Push it down, then, using your hands, pat it out to flatten it. Roll it out to a 20 X 15 inch rectangle, about 1/8 inch thick.


Combine the cheeses in a medium sized mixing bowl. Sprinkle hald of the cheese over the upper half of the rectangle, leaving 1/2 inch border. Spoon the crawfish mixture evenly over the cheese. Top with the remaining cheese.

Fold the other hald of the dough up over the filling, forming a half-moon shape and pinch the edges tightly to seal completely. Fold the edges over & crimp.

Carefully transfer the dough to a baking sheet lined with parchment paper. (David uses a silpat mat.) With a sharp, pointed knife, make 3 slits on top, about 6 inches apart. Brush the surface of the dough with the beaten egg & sprinkle with the kosher salt & black pepper. Cover with plastic wrap and set aside to rise until doubled in size; about 1 hour.



Preheat the oven to 400 F.



Remove the plastic wrap & bake until golden brown, 30-35 minutes. Let cool slightly. Cut crosswise into 12 equal portions & serve warm.



Go, eat!!



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Location:Sloghaugvegen,Langevåg,Norway

 

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