Posts tagged ‘cooking’

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

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

Salad Dressing

Here’s a quick recipe to mix up for a homemade salad dressing.


  • 2 parts olive oil
  • 1 part vinegar (whatever kind you like.  Add more oil if you want a milder taste)
  • Mayonnaise (add by the tbsp, enough to give it a cloudy but not creamy texture, or to taste.)
  • Salt, pepper, basil, oregano, powdered onion, powdered garlic, and other favorite seasonings, to taste.


  1. Mix together.
  2. Serve.

It’s quite simple and a very versatile recipe- goes well on pretty much any salad.


November 11, 2009 at 8:26 am Leave a comment

Pumpkin Black Bean Soup (recipes from my mom’s cookbook)

Guest post from my mom =]  (Thanks)

I’m going to add that this recipe is delicious and has a bit of a tex-mex taste to it.


Hi there!  I’m Lin and I happen to be Ariel’s mother.  Currently Ariel and I are approximately six thousand miles apart.  Thanks to the internet the distance doesn’t really exist for us.  Like Ariel I very much enjoy cooking and baking.  My cooking style is a little different.  For starters I’m a vegetarian as is my son.  My husband is a meat eater.  My cooking reflects my household.  I tend to cook veg meals that go well with a simply cooked piece of meat or with the addition of grilled chicken or seafood.  Right now I am excited because canned pumpkin is finally in the stores.  I love to cook and bake with canned pumpkin.  My plan is to stockpile cans of pumpkin so that I’ll have plenty to last through the winter months.  In celebration of canned pumpkin I am sharing a favorite recipe Pumpkin Black Bean Soup.  It’s quick, easy and delicious!  For the meat eaters in your home feel free to grill some shrimp seasoned with cumin and pepper and add to their serving.

  • 2 15 ounce cans of black beans drained and rinsed
  • 1 medium onion chopped
  • 1 red or green pepper chopped
  • A few celery stalks chopped
  • 1 tablespoon olive oil
  • 1 tablespoon chili pepper
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 4 cups vegetable broth
  • 1 15 ounce can pumpkin puree (be sure it’s pure pumpkin not pie mix!)
  • 2 teaspoons minced garlic
  • Salt, pepper to taste
  • ¼ chopped cilantro (optional)
  • 1 tablespoon fresh lime juice (optional)

Saute onion, pepper, and celery in olive oil until translucent.  Add garlic and seasoning and sauté for another minute.  Add broth and black beans and bring to a boil over medium high heat.  Lower heat to medium and add in pumpkin puree.  Stir until well blended and simmer a few minutes.  Stir in lime juice.

When serving sprinkle fresh cilantro on top of the bowl.

This entire recipe takes about 30 minute’s total.  10 minutes prep time and 20 minutes cook time.  Enjoy

November 10, 2009 at 2:25 pm 2 comments

Thai Red Curry

The easiest most delicious thing in the world.  I could eat this every day and not tire of it.  The best thing about it is that everything, all the measurements, how spicy, what meats or vegetables to put into it are up to you.   The only thing you really need to measure is the rice!  Also, I totally know I sorta already went over the whole red curry thing in my Autumn Harvest Thai Curry post, but it really is just that good.


  • Rice and water to cook it in
  • Thai red curry paste
  • Oil
  • Coconut milk, light milk, or cream (depending on how healthy or thick you like it.)
  • Fish sauce, or soy sauce or sugar (fish sauce has the best flavor, I’d say.  But soy sauce or sugar will do in a pinch or to keep it vegetarian friendly.)
  • Meat product (tofu, chicken, fish, beef, pork, etc.  Or not, and make it a veggie-only dish.)
  • Vegetables (potatoes, peppers, onion,carrot, tomato, eggplant,  chili, garlic, squash, pineapple, if you like it, add it.  If not, don’t.  Ration and ratio as you please.)
  • Spices and herbs (salt, pepper, sugar, fresh coriander leaves/cilantro, ground coriander, whatever.  I usually only use fresh coriander (makes everything better) but I’m a minimalist.)


  1. Start the rice and chop any meats or vegetables used into bite sized pieces.
  2. Add oil to a pan deep enough to hold the amount of sauce you desire and pre heat on a high/medium high heat.  Add red curry paste (for three-four people and a hot dish I use two towering tablespoons of red curry paste.)  Cook meat product.
  3. Add coconut milk (for 3-4 people I use one standard sized can.  I think thats like 400g or 14 oz, but don’t take my word on it, I haven’t one in front of me.)  Add vegetables.  Simmer until vegetables are at desired softness.
  4. Add fish sauce (or other.  I usually go with a tablespoon or so) and any herbs.  Stir in and serve over rice!

My standby combinations are:

  1. Pineapple-chicken curry.  Just pineapples, chicken, and fresh coriander/cilantro in the sauce.  Fantastic.  I used to order this every time at a Thai restaurant I frequented back in the States.
  2. Chicken or fish, potatoes, red pepper, red onion, carrots, and fresh coriander/cilantro.  Pretty much your classic red curry dish (a classic for a reason.  We had this for dinner tonight and last night ❤  I can’t help but double the recipe for leftovers when I make it!)

Anyway that’s what I have to share today.  =]  Enjoy!


November 5, 2009 at 4:36 pm 1 comment

Sunset, Sunrise

According to the internet, the sun set tonight at 4:30pm.  It was completely dark by five.  And it’s not even winter yet.  (Oh, and this is a more personal post, if you haven’t noticed yet.)

On the brighter side of things, today I have, for the second time, successfully bicycled up the ridiculously steep hill behind the house without falling off (the falling off was generally a result of me not having the strength to pedal against the hills steepness, the bike halting, then tipping to the side- the path curves.)  So that was exciting.  I was completely out of breath for the remainder of the way to the 6yr olds school, but my goal was to do it, and I have.  Now my goal is to do it every day when I pick her up, in the hopes that by the end of the month I am not winded by the time I am at the top.

Last night I made this Moroccan dish for dinner, subbing the ground coriander for fresh coriander leaves/cilantro and leaving the cayenne pepper out (we don’t have any so I put red chili flakes on the side to sprinkle over if anyone wanted.)  It was delicious.  We ate the leftovers again tonight with a small salad (still yummy.)  Tomorrow I plan to make a Thai red curry (pretty much my favorite dish.)

I’ve been very busy lately with my Danish lessons.  I’m there three days a week for four hours.  I find them particularly interesting because I am almost completely immersed in the language at home (and everywhere I go) so every thing I learn is like a small (tiny!) piece of a very large puzzle clicking into place.  I had a twenty minute conversation with a woman from Brazil during break last week who didn’t speak any English.  We got through [most of] an entire conversation speaking Danish, Spanish (me,) and Portuguese (her.)

Oh, and I have an appointment for later this month to get a pap smear.  Hopefully this time it will come out clear, but if not the doctor will recommend a gyno (in DK you don’t just see a specialist because you feel like it, you have to see your regular doctor first and the doctor will recommend if you need to see one or not) and I’ll make an appointment.  If this whole pre-cancer shit is still there it’ll probably be time to scrape it out.  Who knows

And, lastly, I want to make some cute slippers to wear around the house to keep my feet warm.  Anyone have any good patterns?


November 3, 2009 at 4:15 pm Leave a comment

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