Spinach Stir-Fry

This is what we just ate for dinner tonight (it’s 7pm in Denmark as I’m writing this) and was very yummy.  I’m glad I searched the freezer and found frozen spinach now =]  I’m excited for my leftovers for tomorrows lunch.

Oh, and this can easily be made vegetarian by simply leaving the meat out.  Still good.

Spinach Stir-Fry


  • Rice (and water to cook it)
  • Meat product (choose your favorite)
  • 1 package frozen spinach (defrosted and drained)
  • Mushrooms (whichever kind and however much look good to you.  I prefer lots and lots.)
  • 1 large onion (and any other vegetables you feel like adding, but I stopped there.)
  • 4 cloves chopped garlic
  • Soy sauce (2 parts)
  • Vinegar  (1 part)
  • 2 tsps sesame seed oil and vegetable oil
  • Seasonings (salt, pepper, red chili flakes, coriander seeds, and basil to taste.)


  1. Marinate meat and/or veggies in sesame seed oil, soy sauce, vinegar, and seasonings for 20 minutes-2 hours.  Soy sauce and vinegar should be 2:1 parts just enough to coat all the meat and/or veggies with a bit at the bottom of the bowl.
  2. Cook rice and chop vegetables if not already chopped and soaking.
  3. Add vegetable oil to a pan or wok and cook meat and vegetables until meat is done and spinach wilting.  For more well-done meat products, add the vegetables after the meat has had a chance to cook some of the way.  Serve over rice.



November 30, 2009 at 2:29 pm Leave a comment


Glogg.  I tried this for the first time today at a Christmas party.  It tastes just like the holiday season.  Very sweet and spicy, in the same way as hot apple cider.  I haven’t tried making it for myself yet, but I found this recipe online that look good.  From what my host family has said about making the drink, this one is the most authentic I’ve found.  They also say sometimes to make the drink people soak the fruit and nuts in schnapps overnight and then add them to the bottom of the glass, rather than soaking them with the spices overnight.  Anyway, just something small to share today.  Enjoy =]


November 29, 2009 at 11:20 am Leave a comment

Feminist Friday Quick Clicks, 10 and Open Thread


This list is short.  Sorry- most of what I’ve read this week wasn’t particularly share-worthy (imo) or filtered into my Google Reader at a time when I was just skimming.  Anyone have any links or stories to tell?

Also, hope everyone had a happy Thanksgiving =]

November 27, 2009 at 6:13 am 1 comment

Cooking the Turkey

I am so  not an expert here, what with Sundays turkey being the first I’ve ever cooked, so here’s a couple links to help with figuring out timing etc.

=] Ariel

November 25, 2009 at 2:57 am Leave a comment

Easy Gravy and Giblet Gravy

Gravy is actually really easy to make.  For some reason I imagined more work being necessary, but when I made it Sunday it turned out to be the simplest thing.  Once the turkey is done, just add some chicken stock to the drippings in the pan s to deglaze it, scrape any bits that need to be scraped, and add flour to thicken.  If you want a giblet gravy, just cook the giblets first (bring water to a boil in a saucepan, then lower heat to simmer giblets excluding the liver- should be refrigerated- for about 45 minutes, then add the liver and cook another 15-30 minutes ) drain, chop, and mix it with the drippings, chicken stock, and flour in a saucepan and then serve.  Done!


November 24, 2009 at 3:26 pm Leave a comment

Easy Bread Stuffing

Here’s an easy recipe for stuffing on Thanksgivings day:



  • One loaf of cheap white bread
  • Chicken stock/ water and bouillon cubes
  • 1 stalk of celery
  • 2 onions
  • 1 egg
  • Salt, pepper, and any other seasonings wanted
  • a couple tsp butter


  1. Grease a large pan and preheat oven to 170’C/350’F.
  2. Chop the celery and onions, and crumble the bread.
  3. Mix everything together with just enough chicken stock to moisten but not soak the bread.
  4. Add to pan.  Top with a couple tsp of butter and bake uncovered for 45-60 minutes.

Simple and delicious.  My grandmother makes a similar recipe only subbing the bread for a box of saltines and uses 4 sautéed onions.  That’s also good.  =]


November 24, 2009 at 3:18 pm Leave a comment

Pumpkin Cheesecake

Ohmigosh, I feel so accomplished, or something, after successfully cooking a whole Thanksgiving dinner for 6 adults and 2 kids yesterday.  I made a turkey (of course, and it was my first ever,) stuffing, mashed potatoes, gravy, green bean casserole, and cranberry glop for dinner, and for dessert I served an apple pie and pumpkin cheesecake (recipe below.)  I got this recipe from a woman I worked with a few years ago, swapping my families mondel brodt recipe for it, and I’ve been making it since (though with a couple changes worked in over time.)

Pumpkin Cheesecake

Ingredients (crust):

  • 4.5 dl/ 2.25 cups Nilla Wafer or Graham Cracker crumbs
  • 1 dl /0.5 cup chopped pecans
  • 1dl/ 0.5 cup melded butter or margerine


  1. Preheat oven to 170’C /350’F
  2. Mix crumbs, pecans, and butter together and press onto the bottom and up part of the sides of a spring-release pan.  It won’t go all the way up, and it won’t be perfectly smooth- no worries.
  3. Bake 10 minutes before adding filling.

Ingredients (filling):

  • 3 (200g/8oz) containers of cream cheese, softened
  • 2dl/1 cup white sugar
  • 1 tsp vanilla
  • 3 eggs
  • 2 dl/1 cup canned pumpkin (I actually altered this recipe here and used a small, softened, peeled, pureed, and strained fresh butternut squash.  But not everyone wants to go through all that effort.)
  • Cinnamon, nutmeg, and/or clove to taste


  1. In a large bowl, mix cream cheese, sugar, and vanilla together until smooth.
  2. Beat in eggs one at a time.
  3. Remove about a third of the batter to another bowl and mix in pumpkin and spices.
  4. Pour batters onto the crust alternatively and run through with a knife to marble.
  5. Bake for about an hour.  The center will not fully set in this time.
  6. Run a knife along the edge of the pan to loosen and refrigerate for at least 4 hours prior to serving.


November 23, 2009 at 10:03 am 1 comment

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