Friday, September 26, 2008

Sushi!



For some time now, Johan has been wanting to make sushi at home. I have never done this, and I really wasn't feeling making it. But today was the day. I went to the best fish source I have here and bought some salmon and a little tuna. Went and bought the sticky rice, cucumber and avacado and even some miso soup! And what a success! I had no idea how easy it was! we just cut up the fish- I guess it is cut a little nicer at the sushi restaurants, and slapped it one a hunk of sticky rice. I was nervous not using a recipe for the roll, but avocado cucumber and salmon was so good! We added a little too much wasabi to the sashimi, but that was fixable. This was delicious and so much cheaper than going out. So far, neither of us are sick from the raw fish. We'll see how it is tomorrow!
Johan Scale: Strong 5

Tuna Noodle Bowl



I've had a couple of cans of tuna in the cupboard for a long time, so Johan suggested that we use them this evening. All I usually use canned tuna for is tuna sandwiches, so I wasn't so sure what to make. I found this recipe on realsimple.com and to be honest, wasn't feeling so good about it. It calls for bowtie pasta, carrots, peppers, capers, tuna, paremsan cheese with a dressing. It just sounded a little boring, but for some reason I decided to try it and what a success! It was so good! It probably took about 15min max to make and I had all the ingredients except carrots and peppers, so was super inexpensive! This is the second recipe I've made off this site and have loved them both. Things are looking good for this site in my book! Johan loved it, too.
Johan Scale: Super Strong 4.5
Real Simple, April 2000

Sunday, September 21, 2008

Vegetable Lasagna


I was feeling like making lasagna tonight. And after my recent discovery that Italian lasagna does not contain ricotta cheese, I wasn't sure which kind to make. But I decided I don't care, and made American lasagna. I found this recipe in my "Better Homes and Gardens" cookbook, which I clearly don't use often enough. This turned out excellent! I am so glad that I tried it, it was delicious! I began buy roasting some red peppers, I fried some onion, garlic and mushrooms, then mixed the vegetables. Then I mixed some spinach, parmesan, ricotta and mozzarella cheeses with dried basil and oregano and a couple eggs. Then the layering accured with a tomato sauce. It baked for 30 min and that was it. It had a lot of health value as it had a fair amount of vegetables. The recipe said it made 8-10 servings, but that must be for small children, as it made about 4 for us, not big eaters. But Johan loved it, probably even more than I. He cut the ricotta a break, as he's a strong believer in the Italian lasagna. This will become a regular on my dinner menu!
Johan Scale: Strong 4.5
"Better Homes and Gardens: New Cook Book"

Saturday, September 20, 2008

Smördegspaj (Butter dough pie? Lets just say Apple Pie)


Johan, the founder of the Johan scale listed at the bottom of every post, is in charge of bringing a treat to his department on Friday. Which implies that I am making a treat for him to bring. So I am (more than happily) trying a few treats for him to try, and decide what to bring. I thought because it's fall, and the Swedish apples are so good! We should try something with apples. This is a recipe from a book called "Our Cook Book" and is on every shelf, and even in every college corridor room that I've seen! I guess it's a bit like the "Better Homes and Garden" Cookbook for Sweden. It was super simple, the crust was just flour and butter. Then I peeled and sliced the apples, sprinkled on some suger and cinnamon, baked it for a few, and viola, a delicious dessert! It was really, surprisingly good! But, apparently, Johan didn't quite feel the same way- as reflected in his rating on this one. Well, I guess we'll just have to keep on trying!
Johan Scale: 3.5
"Vår Kok Bok"

Linguine with spinach, snow peas, zucchini, and gremolata

This is the second time I made this dish. The first time i thought it was "Excellent," this time I thought is was "so-so." I'm not sure what the difference was. The pasta was overcooked, and there was too much of it (in relation to the amount of veggies) but the first time I accidently used cucumber instead of zucchini! Ooops, I wasn't going to tell anyone that embarassing detail. I have so many recipes that do this- it says to fry the zucchini until soft, about 2 min. And I end up frying it for AT LEAST 10 min before just calling it good. It happen with carrots, cabbage, onions, so many vegetables. Do the test-chefs just have some kind of super stove i don't? But, I began with frying the onion and garlic, then adding zucchini and snow peas. I added the overcooked pasta, whole basil leaves, spinach and paremsan cheese. Mix it all together, then serve with the parsley gremolata which consists of lemon zest, capers, parsley and olive oil. I think that's what makes the dish! It is a little plane otherwise. I will make it again, but for some reason, it just didn't wow me tonight.

Johan Scale: 4

Bon Appetit, May 2008

Thursday, September 18, 2008

Quinoapanna med Torskfisk (Quinoa with Cod fish)

This is an oldy, but I don't have a photo up here yet. I got this recipe from http://www.ica.se/. I was looking for something with quinoa (because it's so good for you!) and this caught my eye. It calls for fennel, which I don't think I've ever used before. It has a strong anise (or black licorice) flavor which I'm not a fan of. So this time I fried the red pepper and fennel before adding it to the quinoa, instead of boiling it. I think that was a good idea. I bought frozen cod, it's much cheaper. But still tastes great! this recipe is super simple and super healthy! It's just quinoa (cooked in vegetable broth), fish and vegetables. Add a little parsley for color and a touch of flavor and dinner is served! In the photo I have it with bread (didn't add much) and matyogurt or food yogurt? I don't really know what this would be in the US, it's just a super thick yoghurt. That, however, I really liked with it! As Johan says "Great everyday meal!"

Johan Scale: Strong 4

www. ICA.se

Tuesday, September 16, 2008

Tortellini with porcini mushroom sauce



I thought I'd throw in before and after photos to show how good this was! I got this recipe from a recent issue of Bon Appetit. An address mix-up caused me to recieve 2 issues the other day. This recipe was quite simple with not many ingredients, and probaly so good due to the cheese, cream and butter! Not my usual diet, but for whatever reason, this turned out great! I should probably call it 'Tortellini with white mushroom sauce,' because I substituted the dried porcini mushrooms for fresh white mushrooms (they weren't available at the market). I just fried them for a bit to get out the moisture (parboiled?). I used yellow onion instead of shallot. Can anyone (I guess that means you, Jessie!) tell me the benefit of using shallots? To me, they're just more expensive, with no real gain in flavor. And I guess that's about all the substitutions I made. The parmesan Johan brought back from Italy was a wonderful addition. I would use a little more fresh thyme next time, I just didn't have as much on hand as I thought. I'm sure it would have been even better with fresh tortellini, or homemade! But the cheese filled bagged tortellini was still great! Luckily I only used 1/2 the bag, so I can make this again soon with what I already have!
Johan Scale: Strong 4.5
Bon Appetit, September 2008

Monday, September 15, 2008

Lax och Couscous i Paket (Salmon and couscous in a packet)


This recipe came from the Buffé magazine distributed by ICA and sounded so good! I love cooked tomatoes, and couscous cooked in lemon and salmon juice sounded great! But, what a disappointment. Johan like it better than me, probably just because it was salmon. But I wouldn't make it again. One puts uncooked couscous on the foil, then cherry tomatoes and scallions, lemon juice, then the fish are the rest of the veggies. Only the couscous directly under the fish was cooked, the rest was left uncooked. It was suggested to add capers which were totally overpowering. And never mind that 4 peices of fish with 2 pieces of foil each was a huge waste! The fish was cooked well and the foil make it super juicy and moist. That I liked, but the rest was boring. Well, I'm glad Johan liked it!

Johan Scale: 3.5

Buffé 4, 2008

Friday, September 12, 2008

Manilow's Minestrone

Delicious! Growing up I always thought it was called "Minestone" and never really like it because it was too meaty. But this vegan version from "The Native Foods Restaurant Cookbook" was so good! It made a huge pot, and was chock full of so many vegetables! Peppers, cabbage, zucchini, carrots, tomato and onion plus chickpeas and kidney beans made a very hearty soup. It was super simple and quick. I loved the addition of pasta (I used maccaroni) which really made it a meal. In the soup category, Johan loved it! "Perfect fall dinner" he said. Once again, another success from Native Foods! The best birthday gift I ever asked for!

Johan Scale: 4.5

"The Native Foods Restaurant Cookbook" by

Thursday, September 11, 2008

Calypsoroti

Well I'm not quite sure what label to give this dish, but it is one of my favorites, nonetheless! I have made it before, but not posted on it. From the book "Rebar" given to me by my Swedish/Canadian friend Erin. This is another restaurant cookbook from a (mostly) vegetarian restaurant in Victoria, Canada. I am yet to be disappointed by a recipe from this book, as well. This recipe is quite simple and (if the peppers are cheaper than $2.00 each as they were today) inexpensive. I love that it has a black bean hummus, I need to be careful to cook enough protein. The cabbage gives it a nice crunch and the mango salsa is incredible! I used some "thin bread" for the wrap, but tortillas would have worked just as well. I used frozen mango instead of fresh, and had to add a little water to the black bean hummus to get it to blend. As toasted pumpkin seeds are always a favorite here, they made a great topping before rolling up the burrito/tortilla/who-knows-what and enjoying!

Johan Scale: Weak 4.5

"Rebar: modern food cookbook" by Audrey Alsterberg and Wanda Urbanowicz (page 101)

Asparagus Soup

Alas! The long awaited Asparagus Soup! I have been planning on making this soup for a while. But the asparagus in the supermarket always looks like crap, so I've been waiting 'til it was available at the stands on the sidewalks- always nicer quality! So yesterday was the day. And although I did a pathetic job at buying the asparagus in Swedish, I left with the correct ingredients. This was a recipe from "The Native Foods Restaurant Cookbook," need I say more? It was a fun idea to save the tops of the asparagus, and then after blended, throw them back in. It was nice to get a bite of fresh asparagus every once in a while. The crutons were delicious! The garlic and parsley added a nice flavor, and the crutons became half way soggy in the soup for a unique soggy crunch! So maybe I'm not the best at describing it, but trust me, it was good. It didn't take to long to make, but wasn't quite enough for left overs- probably 3 total meals. A success, will make it again!

Johan Scale: 4

"The Native Foods Restaurant Cookbook" by Tanya Petrovna

Wednesday, September 10, 2008

Roasted Eggplant Pizza with Red Peppers and Feta Cheese



I don't think I could ever be disappointed by a pizza from this book "The Cheese Board Collective Works" (well, I couldn't imagine being disappointed by ANY recipe from this book)! I would roast the eggplant differently next time, and I would roast the peppers and onion as well. The recipe pretty much tells you to bake the vegetables. I think the flavor would have been nicer. I actually used gouda cheese, instead of the recommended Mozzarella because I already had it in the fridge. I was a little worried about mixing it with the feta cheese which goes on top, but it was delicious! I don't know what else to say, a great pizza!
Johan Scale: 4
"The Cheese Board Collective Works" by The Cheese Board Collectiv

Saturday, September 6, 2008

Rocky Recchuiti Brownies



I have always been a sucker for desserts- especailly brownies! It's been a little while since I splurged on a dessert, so I decided it was time to try this one. From one of my favorite books- "Chocolate Obsession." I have yet to be disappointed by any recipe in this book. Maybe that's a little unfair to say since they recipes are all for sweets? I don't know. But these were quite simple. I was shocked to see that my local grocer doesn't carry unsweetened baking chocolate. What?! Super strange. So I really just used cocoa at 55% (all they had available) and then put in less sugar. I know what you're wondering- why didn't I use nicer chocolats. Well, I would have but I'm a cheapskate and wasn't at a store that sold fine chocolate to get any. Next time though, it would have made a world of difference. The recipe suggests home made marshmallows (that's what's on top of these brownies) but there's no way I was going to whip up some marshmallows just for this recipe, so I used the store-bought ones I already had. Roasted walnuts are mixed into this batter along with extra chunks of the chocolate. They baked for 45min, so one must be patient. But they turned out to be super gooey, chocolatey and delicious!
Johan Scale: 4.5
"Chocolate Obsession" by Michael Recchuiuti and Fran Gage

Thursday, September 4, 2008

Lingonsylt (Lingonberry Jam)





Well I've been thinking about making jam. My mom used to make a strawberry-rhubarb jam that was so good! But, I always thought one needed to use pectin and therefore make a huge amount of jam at any time. So, I was super excited to read an article by the blogger, Orangette in Bon Appetit on how to make jam- no pectin needed! The recipe just called for berries, lemon and (lots of) sugar. So, I went to the nearest stand and bought a kilo of lingonberries. And it was a snap! Except that I didn't have the right jars, the jam was so simple and tastes so good! I've had it a little everyday since I made it, last sunday. I might have to break into one that I sealed...
Johan doesn't like lingonberry jam, so his scale does not apply
Bon Appetit June 2008 (Orangette.blogspot.com)

Southwestern Mixed Vegetable Soup


Another one from "How to Cook Everything." I did mention this book is a little hit or miss, right? Well this one was little miss. It wasn't bad, it was inexpensive and quick. There exists the possibility that I might make it again. But nothing to rave over. There just wasn't any flavor. It was quite bland. I only add it to the blog to help give credibility to the Johan Scale- to show that not everything gets high ratings! But I finished the meal by pouring some fine olive oil and vinegar on a plate and soaking the baguette (meant to accompany the soup) in it. Not a great sign. Well, better luck tomorrow!

Johan Scale: Strong 3

"How to Cook Everything: Vegetarian" by Mark Bittman page 125

Roasted Quinoa with Potatoes and Cheese

This book "How to Cook Everything " is a great resource. I definitely think it lives up to it's name! From buying and storing fruits and vegetables, to making tofu, cutting techniques, tips on storing leftovers, you name it! The recipes always offer lots of substitutions and variations. I've made a few from this book, which to be honest, are just a little hit or miss. Most of the recipes don't make very much food, so we are still hungry after dinner- or at least no leftovers for lunch. That was the case with this recipe, but now that I know that, I will just double the recipe next time! Problem solved. This recipe was quite good! Roasting the quinoa was a little twist on the usually way of preperation and I love potatoes, in any form! It was quite inexpensive. I ended up using salladlök instead of vårlök- the correct substitution for scallions, but I thought it was fine! I used a regular gouda cheese, red peppers, parsley, potatoes and garlic. In fact, the garlic was so good, I wouldn't probably double it next time! It's boiled whole, then roasted whole with the poatoes and quinoa. Not a super exciting dish, but a good one! I think Johan liked it more than I did, but I will still make it again!

Johan Scale: Weak 4

"How to Cook Everything: Vegetarian" by Mark Bittman, page 561