How many of us are starting the new year on a diet? Whether you’re counting carbs, calories, and servings, or just trying to “eat a more healthy diet,” odds are that at least one of your new year’s resolutions involves food. Or maybe you hope to be more organized this year. I’m aiming for both–better eating and a saner schedule—so I’ve been going over our calendar, trying to plan out some healthy, easy to make, and inexpensive meals for the coming weeks. Even if we don’t follow my plan (and I’m quite sure we won’t), having some meal ideas thought out can salvage dinner on those days when it seems I don’t even have time to breathe, much less cook.
Recipes
Dialog? or Diatribe?
You think politics and religion get people fired up? I’ve discovered something even more apt to generate extreme views and robust “discussion,” and it has nothing to do with the economy or same-sex marriage. Yup, I’m talking about food.
It seems that everyone has decided they’re an expert. They do or do not eat [fill in soy, bacon, sugar, etc., etc.], and they’re convinced that you should, or should not, eat it as well.
I was chatting with a group of women a few days ago, and someone asked if anyone had a good cold veggie salad recipe. I offered that I make a broccoli salad that is pretty popular at pot-lucks, and started to list off the ingredients. Since we’re all on diets of one form or another, I mentioned that I often substitute turkey bacon for higher-fat “real” bacon—and a lady I did not know, sitting across the table, started screaming at me!
Salmon
It’s summertime, too hot to cook, and friends are joining us for dinner. Time to ask Pete to pick up a salmon filet on his way home from work. Throw it on the BBQ, add a couple of salads, and fresh fruit for dessert, and we’ve got one of our favorite meals (see the recipe at the end of this post).
Barbecued salmon is so delicious, even our “I don’t like fish” friends snarf it down. Along with happy taste buds, we feel good knowing that salmon is good for you. Yes, it’s a high-fat fish, but that fat contains lots of omega 3 fatty acids (O3FAs). Or does it?
Risen Bread for the Risen Lord
There is one time of year that I make a point of baking bread… and not any bread will do. Given that we’re celebrating resurrection this Sunday, I like to make a yeast bread. It too shall rise!
Our traditional Easter bread is the Finnish cardamom loaf Pete’s family always made. It’s very good, and I posted the recipe last year.
However, we have a son-in-law who loves honey, almond flavoring, and coconut, so I went hunting for another bread to make in his honor. These Honey Almond Buns are amazing. Totally decadent. Too bad he lives so far away—and the buns do not ship well (you need to eat them warm from the oven!). On the other hand, that means there are more for us.
Gingerbread Persons
Making and decorating cookies is one of our family’s Christmas traditions. I don’t make as many kinds as I used to, since the last thing I need is more tempting desserts hanging around the house, but when I tried skipping the cookies altogether, we all felt that part of Christmas was missing.
With our kids grown, we’ve evolved a new tradition. I make the cookies—either rolled butter cookies or gingerbread men—and then we all get together to decorate them. (See the bottom of the page for my favorite gingerbread cookie recipe.) At the end of the day, the cookies go home with the artists.
Apple Cake with Rum Sauce
I haven’t shared a recipe in quite a while. With the “food season” upon us and the markets full of fall apples, I thought this might be a good time to post my favorite apple cake recipe. It’s very easy to make, especially since you don’t have to peel the apples. Maybe you can make it to show your appreciation to your favorite veteran!
Disclaimer: I happen to be allergic to apples (weird, I know), so I can’t vouch for the flavor, but it sure smells heavenly while it’s in the oven. Plus, my husband and guests assure me that it’s, as my daughter would say, fabulous! Are they telling the truth?
Finnish Coffee Bread
Easter (or Resurrection Sunday, as our previous church called it) is coming in a few weeks. I don’t want to distract you from focusing on Jesus, but like all holidays, Easter can become more meaningful when family traditions are incorporated into the celebration.
Back when Pete and I became engaged, his mother, Martha, gave me a copy of the Finnish cookbook she frequently referred to, as she endeavored to pass along her Finnish heritage to her six children. I was then politely (but firmly!) informed that if I was going to be a member of the family, I should start learning how to make Nisu! This mouth-watering yeast bread, also known as Pulla, is served year-round in Finland, but I don’t have the time and energy to make it every Saturday. At our house, it’s the most important part of our annual Easter brunch.
Swedish Meatballs
Considering that no one in our immediate family was Swedish (at least as far as we know), it’s a little strange that Swedish meatballs became the centerpiece for our yearly Christmas dinner. It just goes to show that anything can become a tradition if you let it.
My family discovered Swedish meatballs in 1964. We were traveling by train from Los Angeles to New York City. Both my parents had been raised on Long Island, and they wanted their California daughter to see where they had grown up. The New York World’s Fair provided an excellent excuse for a vacation. It takes three days to travel diagonally across the country—plenty of time to chat with the other passengers. My mom happened to be sitting next to a very nice lady who gave her this recipe.
Old-Fashioned Sauerbraten
With cold weather upon us, it’s time for some hearty main dishes that can stoke those internal fires. This German version of pot roast will warm your insides, guaranteed.
We really like this recipe! I make it for Grandpa Holzmann when he comes to visit. In fact, we have several friends who ask for this whenever they come to stay with us. It makes a great company meal. You can use a cheaper cut of beef, and most of the work is done ahead of time so you can enjoy your guests. The hardest part is finding room in the refrigerator to marinate the meat for several days.
Hot Broccoli Cheese Dip
The “party season” is coming up, and this hot broccoli dip is perfect for a crisp—or snowy—autumn evening. It somewhat resembles the more common spinach artichoke dip, which I can’t eat because I’m allergic to spinach. You can trade the Jack cheese for another variety if you like, but don’t overpower the taste of the vegetables.
Compost 