May
30
2009
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Dandelion Pesto

Dandelions in Northern Norway

Dandelions in Northern Norway

Inspired by Johanna’s thrifty thoughts about dandelions this May 2009, I am including my best dandelion leaf recipe.

Dandelions are nature’s own gift to you in the Spring as their leaves have a strong cleansing effect on the kidneys and gallbladder.

Dandelion leaf has a bitter flavor which you can tone down by soaking for a half an hour or so in water before using in salads and other foods.

The slightly bitter, leafy green taste of dandelion leaf complements barbecued meats and vegetables perfectly.

Dandelion Pesto

1 liter or 1 quart dandelion leaves
1 dl or 1/2 cupVästerbotten or parmesan cheese, grated
3 1/2 dl or about 1 1/2 cups canola or olive oil
1 dl or 1/2 cup pine nuts

Soak the leaves in water for 1/2-1 hour. Pat dry and chop roughly. Blend in a food processor with the remaining ingredients until the mixture has become a smooth paste.

May
27
2009
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Packing a Pre-Summer Health Punch

lima_beans

My favorite butter beans

I’m not giving you my little secret for getting through that warm weather day foodwise until it really is warm. Here in the Mälar islands it is windy and although we are all trying to wear summer clothes, the odd sweater creeps out even with the best intentions of being summery.

So, even if the early summer weather is playing tricks on us with wind and rain, as it is supposed to do if we are going to have a good harvest, there is some great healthy Nordic-style food to be enjoyed in the spirit of getting fit and energized for the season. If you’ve been out for a long walk in the park in this sort of weather, you’ll be hungry and this is just the dish for you.

If there are three ingredients that I find to be very Nordic, they are root vegetables, oily fish and beans. All three have played a major role in the kitchens of this part of the world and all three are clear winners when it comes to your health. The question is can you combine these successfully to create a meal with fantastic taste and a real health punch.

As I found myself out on my deserted island with just those three ingredients and a hungry husband to feed a few days ago, I came up with the following which is a delightful meal on windy, cool pre-summer days when you are trying to give your body something really good. Years ago, I learned that with food limitation is the mother of invention and you should always remember this when trying to find inspiration in your kitchen. Here is the recipe.

Mashed Root Vegetables with Sardines and Butter Beans
Serves 4

For the mashed root vegetables:
6 medium potatoes
2 large carrots
50 grams butter
1/2 dl milk
A pinch of ground muscat
Salt/Pepper

For the bean topping:
1 large zucchini, julienned
380 g lima or butter beans (cooked)
4 tbsps canola oil or olive oil
1 clove garlic

2 cans sardines (including at least 4 whole sardines)

Peel the potatoes and carrots. Cover with water in a pan and add a pinch of salt. Bring to boil and cook on medium heat until you can easily pierce with a fork. Drain away the water. Mash the vegetables with a fork or potato masher. Add butter, half of the milk and place over low heat, blending together the ingredients. Add the remaining milk, if needed and season with muscat, pepper and salt. Cover and keep warm.

Saute the garlic and zucchini in olive oil for 3-4  minutes on medium heat. The zucchini should not be too soft. Add the cooked beans, saute for a further 2 minutes and season with salt and pepper.

Assemble on individual plates. Spoon a large ball of the mashed root vegetables into the middle of the plate. Spoon the bean and zucchini mixture over and around the mashed vegetables and top with a sardine, preferably broken into two pieces.

Artistic, delicious, full of energy, divine! Remember to check the Nordic Wellbeing Cookbook and Paavo’s Bytes for more recipes!

May
11
2009
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Asparagus Time

Asparagus and Potatoes with Lemon Oil

Asparagus and Potatoes with Lemon Oil

If you want a real lift this May, I suggest you try the light lunch prepared in under 10 minutes that I enjoyed today. What was it that I prepared and ate? Asparagus. What is that doing in the Nordic Wellbeing Cookbook, you might ask? Doesn’t that grow in a sandy, dry environment somewhere where it is much warmer? In actual fact, asparagus is a hardy plant that grows in a wide variety of climates and can even tolerate frosts. Asparagus from Gotland has become a delicacy in Sweden, for example. During the past decade asparagus has become a favorite of Nordic kitchens during the warmer, lighter season.

What’s so good about asparagus from a health point of view? Just a few of its many virtues include that it is a great source of vitamin C, B2 and one of the richest existing sources of B9 (folates) among other essential vitamins and minerals. If you’ve got diabetes, gout or fluid retention you’ll want to eat more of it. It’s also one of those foods that you don’t have to buy organic since it has relatively low pesticide residues. Since it doesn’t have a long shelf life, it’s one of those vegetables you’ll have to eat relatively fresh. There are, of course, also frozen options.

A more long-standing great favorite of the Nordic kitchen is the potato and these combine beautifully with asparagus for a delightful and satisfying meal. If you’ve got any of those boiled potatoes  left from last night’s meal, don’t throw them out! They will make a perfect lunch with asparagus.

Asparagus & Potatoes with Lemon Oil
Lunch for 2

Bunch of asparagus (green or white – up to you)
4 medium-sized boiled potatoes, room temperature (ecological please!)
1 lemon cut in half
Canola or extra virgin olive oil
Salt/Pepper

Wash the asparagus, cut off the hard ends of the stalks and place in a pan just covering with water. Sprinkle in a little salt. Bring to boil and allow to simmer for 5 minutes. Pour into a sieve, draining out the hot water and rinse immediately with cold water so that the asparagus retains its crispness. If you’ve got an asparagus cooker (steams the asparagus upright so that it cooks more evenly and preserves more of the nutrients) it will take about 10 minutes.

Cut the potatoes into quarters and divide between two plates. Divide the asparagus into two quantities and pile next to the potatoes. Drizzle potatoes and asparagus with oil and serve with a half a lemon for squeezing over just before eating.

This dish is as divine as it is simple. P.S. Kids and adults alike love it.

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