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VikingKvinna's Profile

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What to do with gravlax

Doesn't cooking it defeat the purpose? You might as well just use regular salmon filets. I'd eat it the traditional way with a mustard-dill sauce and some dark bread, or Wasa bread. You could top that with a slice of hardboiled egg. Alternately, small slices on top of cucumber slices with a smidgen of goat cheese (perhaps blended with cream cheese to make it spreadable).

Aug 12, 2013
VikingKvinna in Home Cooking
2

Exhausted mom needs cook ahead meals for family or quick suppers for grab and go sports crazy kidss

Can DH pick up a rotisserie chicken on the nights when he has to "cook"? You prep baked potatoes or baked sweet potatoes and salad, or steam-in-the-bag veggies. Voila, dinner.

Or can he at least sit down with you and plan some ideas for those nights? Maybe MYO pizza or tacos with the kids? If he's going to balk at your homemade make-ahead meals, and isn't going to spring for takeout on those nights, then he needs to brainstorm stuff that will be easy and palatable for everyone.

My idea for grab-n-go dinners, other than sandwiches or wraps, is to do nibbly things. Cheese, crackers, gogurts or mini containers of cottage cheese, cut-up fruit and veggies with dip, hummus and crackers or pretzels, sliced veggies, tortilla roll-ups (ham, cheese, cream cheese, or whatever), chicken or tuna or egg salad with crackers or rolls, lettuce wraps, etc... you get the idea. Think Lunchables only homemade (cheaper, so much better, and many kids love to eat that way). Nuts, trail mix (again homemade if you like) or snack mix.

Make a batch of smoothies (my kids and I both love choc-p.b. smoothies: cocoa powder, p.b., tofu, milk, vanilla, kale or spinach, and sweetener) and pour into water bottles or pint canning jars. Great for the road.

Hope this helps!

May 08, 2012
VikingKvinna in Home Cooking

A Change from the ordinary...different salad ideas?

Modified nicoise: greens of your choice, boiled sliced new potatoes, good-quality tuna, tomato, steamed haricot verts or green beans, good black olives, hardboiled eggs. Lemon vinaigrette.

Similarly, cobb salad: greens, chicken or turkey, avocado, blue cheese, hardboiled egg, bacon, tomato, black olives. I like ranch with this, or a buttermilk dressing.

I love good canned tuna and white beans in a salad, especially with a lemony vinaigrette. Artichoke hearts are awfully good too.

Southwestern salad with black beans, red onion, monterey jack or cheddar cheese, corn, red bell pepper, hot peppers if you like 'em, a little quinoa if you have it on hand, chicken, semi-crushed up tortilla chips, and a homemade ranch with cilantro and/or chipotle peppers added in.

Another favorite is the old candied-walnut, pear, blue cheese, field greens salad. It's a bit of a cliche these days, but still darn yummy. I'd put balsamic vinaigrette on this one.

I often make homemade (and unorthodox) caesar dressing with olive oil, lemon juice, fish sauce (to take the place of anchovies), garlic, and parmesan cheese mixed right in. If I have that, I can eat plain romaine with a protein (usually turkey and cheese, or ham and cheese, like a julienne salad). Croutons are a nice addition but not necessary.

HTH!

May 08, 2012
VikingKvinna in Home Cooking

Basic Bloody Mary Mix

Two words: Bacon Salt.

Deborah: please stop shouting.

Apr 07, 2012
VikingKvinna in Recipes

Jumping the Snark: Marilyn Hagerty and the Food Media

"It's easy for us to forget, trapped in our towers tiled with slices of Tartine Bakery levain and thatched with pine needle essence, that there are people who don't know or care who Thomas Keller is, or fret over whether smoked hay still has something to say or is hopelessly 2011."

There are also those of us in between -- those who don't care about food trends or famous chefs, but who also eschew so-called freezer-to-fryer (or worse, microwave) restaurants. Those of us who like good food, not plastic bags full of processed chemicals -- but who also don't need stars or names attached to our dining experiences. Folks who tend to like local establishments that place an emphasis on freshness, but who also satisfy our kids (and, admittedly, ourselves) by cooking hamburgers and tater tots or tuna-noodle casserole at home. For every person who thinks a dinner at Olive Garden is a fancy night out, there's someone who would rather frequent a small authentic noodle joint or a family-owned Italian pizza place. Please don't lump us in with the "food snobs" who are busy sous-vide-ing everything in sight (or is that horribly 2011 too?).

Mar 09, 2012
VikingKvinna in Features

Guinness Milk Shake

I'm willing to bet that in Ireland, they don't serve a lot of Guinness milkshakes, Shamrock shakes, or green beer, either. Does that mean we should stop serving them here and celebrating St. Patrick's Day? The holiday, its celebratory foods and drinks, and even the name have been adapted over the years by people in this country. If you want authenticity, well--you probably know where you can go to get it.

Mar 07, 2011
VikingKvinna in Recipes

Brave New Wonka World

I find it interesting that Chow half-edited the Telegraph's quote, removing the extraneous "a" but not bothering to add in the word "changes" (morphs, transforms, evolves, whatever) that is clearly missing.

Oct 26, 2010
VikingKvinna in Features

Halloween Candy: A Working Hierarchy

What about the miniature boxes of raisins and bags of pretzels?

Also, Halloween-themed stickers, temporary tattoos, pencils and other schlock from Oriental Trading Company?

Oct 21, 2010
VikingKvinna in Features

Drunken Guest from Hell

Oh, and as to why there were men and/or alcohol there? The writer addresses that in the very beginning: in short, because she wanted it that way. And, I would add, because this isn't 1956.

Oct 18, 2010
VikingKvinna in Features

Drunken Guest from Hell

So what is the handler supposed to say *after* "I need to talk to you," if it's not "you're trashed"?

Oct 18, 2010
VikingKvinna in Features

The Secret Ingredient for the Best Stuffed Bell Peppers

You know, I teach my kids that when they don't like a food, they simply say "no thank you" or don't say anything at all. It's rude to say "yuck" or "gross" about food that other people enjoy.

You would do well to learn that lesson, too. We don't care that you don't like cheese, and if you're writing a recipe, or even a non-recipe like this, it would be more professional to simply say "optional" or "if desired."

Oct 08, 2010
VikingKvinna in Features

Peach Cobbler–Flavored Yogurt: The Verdict

@bakeeatpost: "tasting good" and "tasting horrible" are rather subjective, aren't they? Obviously, some people like foods to be sweeter than other people. The people behind the brand (you don't specify which, hard to tell whether you are making a sweeping generalization or calling out one company in particular) have clearly done their research and are marketing their product based on the results of that research. If it's horrible tasting to you, don't buy it.

Sep 23, 2010
VikingKvinna in Features

Popped Sorghum: The New Smart Food?

"Popghum" is a singularly unappealing name.

Sep 23, 2010
VikingKvinna in Features

Rolled Egg

Sooo... an omelet?

Sep 16, 2010
VikingKvinna in Recipes

Impressive Vegetarian Entree?

Well, technically if they eat fish or seafood, they're not a vegetarian. They are just someone who doesn't eat meat, but who eats fish and seafood. With all due respect, I don't think a lot of people enjoy pasta, salad and bread for breakfast...those seem like they would get tired, fast. Unless of course there is a LOT of wine.

Jun 16, 2010
VikingKvinna in Home Cooking

Potluck ideas? Something to IMPRESS!

OK, this is Belgian, but you could pass it off as French. Anyhoo, I took it to a potluck over Memorial Day and got raves. I just used an ordinary supermarket goat cheese, so I can't imagine how yummy it'd be with the aged stuff.

http://www.epicurious.com/recipes/foo...

Jun 16, 2010
VikingKvinna in Home Cooking

Please stop my wife from boiling chicken, for the love of all things tasty!

Happy medium is this:

If she is cooking it for tacos, burritos, casseroles, etc., then give her a crockpot. A nice fancy one with a timer and so on. In her favorite color. A crockpot will cook the chicken easily, without any fuss or muss (which should appeal to her) AND will result in chicken that is tender, tasty, and not rubbery (which should appeal to you). No water, no nothin' - just pop in the chix pieces and cook till they're done. Voila. When the chicken is done, take the meat off the bones, return the bones to the crock, add water, bay leaf, peppercorns, salt, aromatic veggies, and let it cook on Low overnight. Voila, stock.

I wholly support the idea of either roasting or grilling when you want chicken for chicken's sake (not just for tacos or as an ingredient).

HTH!

Jun 16, 2010
VikingKvinna in Home Cooking

Should You Tip on Takeout?

Um...have we forgotten that the people who work in these takeout places do, in fact, have free will? And that they can go elsewhere to work, where their making a living does not depend on gratuities, or where their employers allows them to perform a service that is routinely rewarded by said gratuities? I'm sorry, but I find the notion that it's a) time consuming; or b) difficult to shovel food into a takeout container absolutely ridiculous. I've been in many a take-out place where I've watched the workers pack up my food. In places that serve the majority of their meals on a takeout business, they've learned to pack food at lightning speed. I mean, we're talking an order of General Tso's here, not a French Laundry entree...

Jun 16, 2010
VikingKvinna in Features

Are the Burnt Bits of Veggies Carcinogenic?

Am I the only one who feels that these so-called nagging questions are getting more and more desperate (not to mention less and less nagging)? Most of them lately have never even occurred to me, let alone kept me up at night.

Jun 16, 2010
VikingKvinna in Features

Salmon cakes fall apart - why???

I second the mashed potato idea - I always do that with my salmon patties. I also always chill them in the fridge before frying.

Jun 11, 2010
VikingKvinna in Home Cooking

Kale Summer Salad

"Every day" should be two words here. And the penultimate sentence should read "it's still..." not "its."

Jun 11, 2010
VikingKvinna in Recipes

Braised Lacinato Kale with Tomato and Anchovy Soffritto

I'd love to try this with some kale I got from my CSA last night. It's a flat-leaved kale, doesn't look like the pictures of Lacinato kale at all, but I'm unsure what variety it is. Should I bother with this recipe, if other kales taste so different from Lacinato? I think I've only ever had curly kale, which I like. Opinions?

Jun 11, 2010
VikingKvinna in Recipes

The Basics: How to Make Quinoa Salad

Phil, I would rinse the quinoa. There's really no good reason not to -- it doesn't take that long, and you're better safe than sorry.

I really like to make a quinoa salad that is southwestern/tex-mex in style: with black beans, corn, red onion, bell pepper, and a lime-cilantro vinaigrette. Quinoa has a real affinity for beans and corn IMO.

Jun 11, 2010
VikingKvinna in Features

Chicken and Sweet Pea Baby Food

No baby needs to be eating any "solids" -- or anything besides breast milk -- until they are at least a year old. The WHO and APA agree on this. Not to mention the fact that making homemade "baby food" is a ridiculous waste of your time unless you are trying to preserve a seasonal vegetable to feed the child later in the year (ie., good winter squash). When your baby is ready to start eating -- and you'll know because they will be a) able to support their own head; b) able to hold and bring the food to their own mouth; and c) groping or grasping for food -- give them modified versions of what you're eating. Brown rice, tofu, small pieces of tender meat or fish, soft pieces of pasta, hardboiled or scrambled egg (after one year for the yolks), chunks of avocado, mashed banana, steamed carrots, soft fruits, mashed sweet potato, yogurt and cottage cheese are all excellent starter foods for babies. Don't bother fussing with frozen cubes of crap -- let alone trying to shovel and spackle it into their mouth.

Jun 10, 2010
VikingKvinna in Recipes

Favorite way to use fish sauce?

I use it in Caesar dressing, in place of the anchovies. Can't remember where I heard this tip, but I swear by it now. I'm not a measuring type of gal, but I put a couple of good squirts into a hand blender container with two cloves of garlic, EVOO and lemon juice. Whiz, then add some parmesan cheese. I *know* it's not authentic, but it's delish and my new default dressing.

Jun 08, 2010
VikingKvinna in Home Cooking

Beans (kidney, black, pinto, etc.) - keeping them interesting

I've been head-over-heels with braised escarole and white beans lately.

Saute a little garlic in EVOO. Add a whole head or two of cleaned, chopped escarole, a pinch red pepper flakes, and some chicken broth (amount depends on how soupy you want it). Cpver and let the escarole cook down. When it's tender, add 2 cups white beans (cannelinis or similar), a good squeeze of fresh lemon juice, salt and pepper, and some parmesan cheese (or if you have a parmesan rind, add that in the beginning). You can also add pasta if you like. Simple, wholesome, gets better if it sits a day.

I also really like black bean salad with quinoa - add corn, red or green onion, cilantro, lime, a drizzle of EVOO, chicken if desired, black olives, avocado, etc. That's a nice summer salad for potlucks.

And don't forget about hummus!

Jun 08, 2010
VikingKvinna in Home Cooking

Potatoes on the Grill. Help.

Not possible -- we have a charcoal grill, so putting the potatoes in before we "turn it on" isn't going to happen. And I've got oven-roasted potatoes down to a science!

Jun 01, 2010
VikingKvinna in Home Cooking

What is the best dip you ever had and the recipe?

How about going over to the veggies-and-cream-cheese-dip area, and asking if every little dip has any kind of spice in it? Or bringing your own store-bought ranch dip and chips? OR...I dunno, staying home where you can control the heat of everything?

May 29, 2010
VikingKvinna in Home Cooking

Potatoes on the Grill. Help.

You mean dressing afterwards?

Part of the problem is that it's my husband who usually mans the grill...and he is not, er, quick. He burned the hot dogs to a crisp last weekend and the poor kids had to peel the burned part off. So the cost-benefit analysis really means that I need something super-simple and hands off...which I know results in not-so-great eats.

But if I can ever elbow my way into the grill with new potatoes from the CSA, please do tell me about dressing them after, if that's what you mean!

May 29, 2010
VikingKvinna in Home Cooking

Potatoes on the Grill. Help.

This sounds almost like a scalloped potato...and sounds very good. I'll give that a whirl, soon. Thank you!

Couscous...honestly, haven't tried the kids on that one. It's not my fave but I might give it another go and see if they like it. Good suggestion, thank you!

May 29, 2010
VikingKvinna in Home Cooking