Posts tagged ‘recipe’

Simple Curry Soup

This one was requested by my host parents last night and paired fabulously tonight with the leftover salad from last night. Anyway before making the soup I googled half a dozen recipes and most of them seemed a bit ridiculous, so I combined the two that looked the best and simplified the process a bit to create a rich, healthy, flavorful soup that will come together in about half an hours time and only uses one pot (why do so many recipes out there require you make such a mess?  So unnecessary…)

Simple Curry Soup


  • 4dl/2cups chicken or vegetable broth/water and bouillon cube
  • 1 standard size (14ish oz) can of coconut milk
  • 1 heaping tbsp of Thai curry paste (I prefer red.  Use your favorite.  Also, use more for a hotter dish)
  • 1 tbsp fish sauce, soy sauce, and/or sugar (use one, use two, use all.  It’s all good.)
  • A handful of fresh coriander leaves/cilantro
  • Half a lime (for juice)
  • 1 tbsp fresh grated ginger
  • Vegetables (I used 2 garlic cloves, 1 zucchini, 2 carrots, 1 red onion, and 1 large red pepper.)
  • Feel free to add meat.  I didn’t but any kind, particularly fish or chicken (imo) would be fine.
  • A couple tbsps olive oil


  1. Chop all veggies.
  2. In a large pot pour enough olive oil in to sautee all the veggies and the curry paste.  If using meat, cook that too.
  3. Add broth, coconut milk, fish sauce, soy sauce, sugar, ginger, and lime juice.  Stir until flavors blend (10 minutes or so.)
  4. Stir in coriander right before serving.

Thats it.  Super easy, filling, and so warm on a freezing cold night like tonight is.  MMm.



December 3, 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

Apple Pie

Ahh!  I can not, for the life of me, find my camera battery charger.  So no pics, unfortunately.  Anyway since Thanksgiving is not a Danish holiday (obviously) but I am an American, I am cooking Thanksgiving dinner here tonight for my host dad’s birthday.  I’m excited, this is the first Thanksgiving dinner I’ve ever planned and executed myself.  Yesterday to prepare I made an apple pie (recipe below,) a pumpkin cheesecake (recipe tomorrow or later tonight if I don’t pass out after all that turkey dinner,) and my grandma’s cranberry glop. As soon as my host mom is done baking birthday buns (a Danish birthday tradition) I’ll be plopping the turkey in the oven and starting on some mashed potatoes, stuffing, green bean casserole, and gravy.  I’ll post all those recipes over the next week prior to Thanksgiving actually showing up.  Anyway here’s my apple pie recipe:

Apple Pie Filling


  • 6 large green apples, peeled and sliced
  • a squeeze of lemon juice
  • 1.5 dl/0.75 cup white sugar
  • 1 dl/ 0.5 cup brown sugar
  • 1 tsp flour (if the mixture is a bit liquid)
  • a couple shakes of cinnamon, nutmeg, and/or clove to taste
  • 2-3 tsp butter


  1. In a large bowl, coat the apples everything but the butter, adding the flour last if there is liquid at the bottom of the bowl.
  2. Pour into pie crust (recipe below) and top with a couple tsp butter placed randomly to melt as it bakes.

Apple Pie Crust:


  • 450g/3.5 cups all purpose flour
  • a pinch of salt
  • 2 dl/1 cup vegetable shortening
  • 1 dl/0.5 cup cool water


  1. Preheat oven to 180’C/375’F.
  2. In a large bowl, whisk the flour and salt to remove any lumps.
  3. Put the shortening in the middle of the bowl, coat  your hands with flour in order to minimize contact with the shortening (we don’t want it to melt) and work the flour into it.  This might take a while (and it might help to chop the shortening up a bit first,) but just keep pressing the flour into the shortening until they are one.
  4. Add the water and work the dough into a ball.  Don’t knead it- the least amount of contact is still best.  Add more water by the tbsp if more is needed to keep a ball shape.
  5. Cut the ball in half and roll it out to line your pie pan.  If you can’t roll out a full flat bit, cut that in half and piece it together (thats how I do it.)  Add the pie filling.
  6. For the top, I prefer to roll out the remaining dough, cut it into strips, and weave the top.  This is because I cannot roll out a flat pie top.  If you can roll out a flat pie top, feel free to do so, just make sure to fork it a bit so the air can escape once it’s pinched on.
  7. Brush the top with cream or milk and dust with sugar and/or cinnamon.
  8. Bake for 50-60 minutes.



November 22, 2009 at 6:55 am 1 comment

Grandma’s Cranberry Glop (recipes from my moms cookbook)

Since I haven’t been cooking much this week thanks to this stupid virus, my mom has emailed me another guest post for the blog.  =]


Grandma’s Cranberry Glop

Let me start by saying I have no idea why my mom’s cranberry dish is called glop, other than the ingredients are all glopped together.  However, it’s been a part of our Thanksgiving tradition all of Ariel’s and my life and we all love it.  I am offering two versions one nonvegetarian and one vegetarian.  You might wonder how any cranberry dish would fit into the non veg category, it’s due to gelatin.  Many don’t realize this but gelatin is made from animal tissue.  If you interested in more  gelatin info click here. I would also love to see what recipes you and your loved ones share on the holidays.  Please feel free to share them with us!

Grandma’s Cranberry Glop

  • 1 box red gelatin (cranberry or other flavor is fine)
  • ½ cup hot water ½ cup cold water
  • 2 cans whole cranberries drained well
  • 1 20 ounce can crushed pineapple drained well
  • Crushed walnuts, the recipe doesn’t say an amount I’m guessing about ½ cup but use more or less to suit your personal preference
  • 1 teaspoon lemon juice
  1. Pour hot water onto gelatin stir until dissolved, then mix in cold water
  2. Refrigerate until it starts to thicken, watch this carefully!
  3. Once about ½ way thickened mix well with cranberries, pineapple, nuts and lemon juice
  4. Refrigerate a few hours longer the gelatin will continue to thicken

This is best made early in the morning or the night before.

The vegetarian version is very much the same.

  • 2 cans of whole cranberries, drain excess liquid but not all the liquid!
  • 1 20 oz can of crushed pineapple drained well
  • Chopped walnuts, again use an amount to suit your tastes
  • 1 teaspoon lemon juice

Just toss all the ingredients together and refrigerate for a couple of hours.


November 17, 2009 at 8:54 am 2 comments

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

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