Icelandic Candy

At the end of February my husband and I visited Iceland for our vacation.  It's always an adventure and so much fun to visit other places and cultures.

 In Iceland there were many things that were a bit of a culture shock to an American.  We enjoyed the delicious foods like lamb and lamb soup.  We marveled at the beautiful Icelandic hand knitted sweaters and blankets.  One of the most interesting things I came across, however, was the Icelandic candy called Lakkris!

While in Iceland, I had the opportunity to visit a grocery store. No giant grocery store with a pharmacy and everything in between like one sees in Virginia. A grocery store Iceland is much smaller and more akin to a convenience store in the U. S. 

As I wandered through the aisles I saw a bag of popular Icelandic candy.  This particular candy goes by the name of Lakkris and is pretty much licorice and chocolate. 

Now many of you may think that licorice and chocolate don't really go together, but you are wrong.  This candy has a licorice center covered with milk chocolate.  It was yummy and my husband pretty much finished off the entire bag.  

I’ve always made candy with molds so I figured why not try and make some licorice chocolates!  Very soon I will post my experiment in my version of Icelandic candy along with the recipe. 

Till then, happy travels…

Meat loaf cook off—and the winner is…

How do you make your meatloaf?  Do you make it with gravy or do you add a ketchup mixture on top?  Is your meatloaf moist and delicious comfort food or could it double as a weapon or building supply?

In my house I make two kinds of meatloaf.  My husband prefers the ketchup topped one and my son chooses the one covered in rich brown gravy.  Both are good if I say so myself so when my son came home from the air force for a visit I had a meatloaf cook off to settle the question once and for all which meatloaf is better.

I’m the judge, so maybe there is a little conflict of interest but it’s all in fun.  Admittedly they are both delicious.  (I told you there was a conflict of interest) So (drum roll please) which meatloaf won the cook off?

Rat-a-tat-rat-a-tat-rat-a-tat

It was hard, but the ketchup covered one was just a teeny bit tastier. These meatloaves pair well with mac and cheese or mashed potatoes.

The recipes follow: 

Ketchup style meatloaf

1 lb. Meatloaf mix (ground pork, veal and beef)

Breadcrumbs (about ¾ cup seasoned or unseasoned as you prefer or whatever you happen to have on hand)

½ small onion finely chopped

Clove of garlic minced

1 tsp. grill seasoning

1 egg

Dash of worcheshire sauce

Salt and pepper to taste

Topping:

In a small bowl combine about 1 cup of ketchup, a teaspoon of dry mustard and a tablespoon of brown sugar. 

Mix all the ingredients (except the topping) together and form into a loaf.  Place into a baking pan.  Mix together the topping ingredients and cover the top of the meatloaf with this mixture and place in a 350 oven for about 45 minutes.  Use a spoon to remove any dripped grease from the pan before serving. 

Runner up meatloaf:

1 lb. meatloaf mix

3/4 cup rolled oats (Yes oats, you won't even know it's there)

½ onion finely chopped

1 clove garlic, minced

1 egg

½ tsp grill seasoning

Dash of worcheshire sauce

Can of beef gravy

Mix all ingredients together and form into a loaf.  Place in a baking pan and bake at 350 degrees for about 40 minutes.  Remove from the oven and spoon out any dripped grease from the pan.  Pour a can of beef gravy on top and put back in the oven for about 10 minutes.

Yo---gurt

Are you a yogurt fan?  I know it’s good for you and I’m Greek so I’m supposed to love it right? For me it’s kind of a love-hate relationship.   How so?  Let me explain.

My grandmother used to make yogurt in her kitchen with milk and cultures from a previous batch.  She would put it in an earthen jar and wrap a sweater around it to keep it warm while it became the creamy, delicious yogurt that you could eat plain or with just some honey added. 

When I grew up, I made my own yogurt using her recipes but I used a thermos instead of an earthen jar and sweater.  And it was delicious.  I used it in place of sour cream.  I used it to make dressings.  I drained it through a strainer to thicken it. (Thus becoming Greek yogurt) The only time it was sweet was when I added honey.  Fruit was a no-no. 

So, fast-forward to my busy today life.  I don’t make yogurt anymore.  And my refrigerator is a yogurt graveyard.  There are containers of every brand sitting there just waiting for their sell by date to expire.  I don’t like any of them.  Every time a new flavor or kind comes out I buy it.  I take a few bites, grimace and then toss it in the circular file. (Trashcan)

So after my latest purchase of “Greek” yogurt with the limited edition flavor of chocolate mint, I can it after a few forced bites and vow to never to buy another “new” flavor again.  Sorry yogurt makers everywhere.  Who are you kidding anyway?  Yogurt does not and never will taste like a slice of Boston cream pie! 

But it is good made into a tzatziki sauce for Gyros.  It’s delicious as a substitute for sour cream on baked potatoes.  It’s wonderful to use when making dressings for salads. And if you must have it sweet a dollop of honey is just divine. 

Yogurt recipe

1 quart of milk

2 tablespoons of plain yogurt (starter)

Bring starter to room temperature.  Pour milk in a heavy pot.  Heat milk till it reaches 180 degrees on a candy thermometer.  Stir so no top skin forms.  If you don’t have a thermometer, let the milk come to a boil and cook for 5 minutes, stirring constantly.  Cool to 110-115 degrees or when you hold your little finger in the milk for a slow count of ten, the milk has cooled sufficiently.  Thin the starter with four tablespoons of cooled milk, add to the pot and stir to blend.  Pour mixture in a wide mouth thermos, cover and leave undisturbed for 5-6 hours.  When mixture has reached a thick consistency, refrigerate.  If your want it even thicker drain in a strainer over a bowl. 

Cooking calamity or just Greek serendipity?

The other night as is usual I started to fix dinner.  I got my pork chops in the oven and then tried to decide on what to make as a side dish. I opened my cupboard and found I had red potatoes, green and yellow squash, onions and some frozen green beans.  It started to look like a very delicious medley to me so I cut up the potatoes and squash into chunks.  I chopped my onions and put the potatoes in the microwave to slightly cook before I added them to the large frying pan.

Now when I cook I don’t really measure anything out.  I toss in a dash of this, a pinch of that and call it a day.  Usually it all comes out pretty darn good and I’m not bragging when I say that most people consider me a pretty awesome cook, but occasionally when one cooks like that there are apt to be mistakes made.  Sometimes they work to an advantage.

I put some olive oil in my pan and heated it slightly, added the partially cooked potatoes, squash and onions and cooked on medium heat till the potatoes started to brown.  Then I added the frozen green beans and stirred.

So since I was in a hurry (I still haven’t got used to that darned DST) I reached in my spice cabinet for the seasoning salt and before I realized it I had added a good dash of cinnamon! 

Now how many of you know that the spice used in savory Greek cooking that you just can’t quite identify is, in actuality—cinnamon?  Since I’m Greek I just figured, yum!

Well, it turned out quite delicious, I did add a bit of seasoning salt as well.  Maybe I need to separate my spices a bit better because although this turned out pretty darned good, I can only imagine how awful cinnamon rolls might taste if I mistakenly used seasoning salt!!!!

Greek style veggie medley

Red potatoes, cut up in bite sized chunks

Green and yellow squash cut up in similar sized pieces

Chopped onion

Finely chopped garlic

Whole green beans

Light olive oil for cooking

Seasoning salt

Cinnamon

Black pepper to taste

Put the potatoes in a microwaveable bowl and microwave for about 5 minutes, until they are partially cooked.  Meanwhile put some olive in the pan and heat on medium heat.  Add the onions and garlic and cook till they are slightly transparent.  Add the partially cooked potatoes and cook until they start to brown. 

Add the squash and green beans and stir together.  Add about a teaspoon of cinnamon and a sprinkle of seasoning salt and cook for a bit longer till the squash and green beans are tender.  Add some freshly grown pepper and enjoy.

Don't forget to enter the Make it easy crafts giveaway  to win the two 5 x 7 notecard prints of my original art!

Q is for Quinoa.

ABC…and on to Q

You thought I forgot about the ABC book didn’t you?  Actually I’ve been having a bit of time with back issues and I have been a bit lax in keeping up with my blogs.  I’m a little better so on to Q!

What in the heck is Quinoa –which is pronounced keen-wah.  I love just saying it.  It’s such a cool word.  As for eating it well, I’ve had it and it’s not bad but I am married to a man who will not really try anything new so I haven’t had the opportunity to try many recipes with the stuff.

Quinoa is an extremely healthy protein rich grain (in actuality a seed) and it’s packed with so many essential nutrients that I won’t even begin to name them all here.  It’ resembles cous-cous (which my hubby also won’t eat) but is pretty versatile and is great for baking, side dishes, salads, and a substitute for rice.

Quinoa has a outer bitter coating to deter the birds and most likely if you buy it from the grocery store this coating will be removed, but check to be sure.  If not you will have to soak your quinoa.

Recipes are all over the Internet but here is a good one from the food channel…

http://www.foodnetwork.com/recipes/food-network-kitchens/quinoa-with-garlic-pine-nuts-and-raisins-recipe/index.html

Quinoa…it’s for Q.