Norwish Recipes

We harvested the peppers from the garden a few weeks ago and I went on the lookout for a simple recipe to use our peppers in. I found this recipe over at  My Humble Kitchen   and it looked really good. I decided to roast my own tomatoes rather than using the canned variety (since I've got only a million of them around here...) and made a few other minor adaptations to the recipe. It was a big winner.  Next time I make this (hopefully very soon) I'm going to make this  Cilantro lime brown rice  to go with it. Traditional Fresh Mexican Chile Rellanos Printable Recipe *Serves 4 INGREDIENTS: 4 Large sweet bell peppers (red, yellow, or orange would be my preference) or Poblano peppers 7 small/medium ripe tomatoes 2 Cups shredded cheddar cheese 1 Cup shredded mozzarella cheese 2 eggs (fresh are best) Coarse sea salt extra virgin olive oil Salt, freshly ground pepper to taste Sour Cream/Avocado, for serving, if desired DIRECTIONS: Wash the tomatoes and peppers. Place t...

Tuxedo Cake Cake 1 C unsalted butter 2 C water 1 C canola oil 4 C sugar 1 C high quality unsweetened cocoa powder 4 C flour 4 large eggs 1 C buttermilk 1 T baking soda 1/2 t salt 1 T vanilla Whipped Cream Frosting 4 c chilled heavy whipping cream 1 1/4 C powdered sugar Chocolate Glaze 4 ounces high quality bittersweet chocolate (broken into pieces) 1/2 C heavy whipping cream 1/4 C corn syrup (or Lyles Golden Syrup- which I have yet to find) 2 t vanilla To make the cake: Place one baking rack one -third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350°F. Line the bottom of three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with Baker’s Joy). Combine the butter, water, and canola oil in a medium saucepan set over medium heat. In a large bowl, stir together the sugar, cocoa, and flour. Pour the butter mixture into the sugar mixture and whisk until smooth. Whisk in the eggs, one at a time, the...

Traditional Beef Braise 3-4 lbs beef roast, large cubes (2 inch) coarse salt black pepper 2 T canola oil 1 onion, chopped 4 celery stalks, thick sliced 6 carrots, thick sliced 1-2 garlic cloves, coarsely chopped 4 fresh thyme sprigs 3/4 C balsamic vinegar 3/4 C red wine vinegar 6 C chicken stock or broth 1/4 C fresh parsley, coarsely chopped Season beef with salt and pepper.  Place oil in a large dutch oven or pot over med-high heat and brown pieces of meat in a single layer. Brown all sides, turning with tongs and doing it in batches. When done, transfer beef to side bowl and continue until all pieces are done. Turn the heat down and add onion, carrot, celery, garlic and thyme. Stir with a wooden spoon, scraping up al the crusty bits int he pan. Cook for 6-8 mins, until they just start to get some color.  Pour in the vinegars.  Turn the heat up to high and reduce the liquid by half, about 10 mins. Stir in the broth and parsley and bring to a boil.  Return the beef t...

Holly's Apple Fennel Salad Apples Fennel Celery Celery Root Any combination of the above ingredients.  I use a mandolin and slice some and shred some, just depending on the day. You could slice it by hand, the only ingredient that I think is best really thin is the fennel. Lemon Dressing 1/4 C champagne vinegar 2 lemons (zested and juiced) 1 T sugar 1 1/2 C oil (I use closer to 1 C) salt and pepper to taste (I usually use 1/2 t salt and 1/4 t pepper) Whisk all ingredients together and toss with salad.  Salad can be tossed ahead of time and kept in the refrigerator.   Stays crunchy and bright for a couple hours. *Josie requested this for her 8th birthday dinner. *My favorite is to use honeycrisp apples, but great with granny smiths too. *This has been passed to me by my amazing sis in law Holly....the real chef in the family.

We had a family reunion this summer with Brandon's family. His cousin's wife brought this salad. Once I tasted it, I immediately forgot about all the other food that was being served and had seconds and thirds of this salad. It is SO good. Vanessa was kind enough to share the recipe with me and agree to let me share it with you. I dream about this salad. Yes that is a confession. I feel better getting it out in the open. Not many salads capture my heart so totally and completely like this one has. I adapted it to be sugar free using raw honey as a substitute. If you don't like mushrooms, leave them out or substitute them with something like a sliced red bell pepper. I understand. I'm actually a newly converted mushroom liker. Yes liker, not lover. Me and mushrooms used to not get a long aaaaat all, but now I'll put up with them (and maybe even enjoy them once and a while). So for me to put up with mushrooms in a salad that I dream about...Well that's saying some...

I love sweets. With a passion. Like in a bad way. I must have a mouth full of sweet teeth I guess. These honey candy coated almonds are a new discovery for me, but I really couldn't not share them with you. That would be like denying you of one of the important things in life that is making me happy right now. I know this recipe calls for 1/2 Cup almonds, but I'm telling you right now that's not going to be near enough. Feel free to double or triple or quadruple the recipe to your heart's content. I love making this recipe with either slivered or whole almonds. When candy coated, the whole almonds make a yummy snack. And the candy coated slivered almonds are my favorite for salads, but to be honest I usually shove handfuls in my mouth so there's not much left for a salad when I'm done. Honey Candy Coated Almonds Printable Recipe INGREDIENTS: 1 Tbsp. honey 1/2 Cup slivered or whole almonds 1/4 tsp. sea salt DIRECTIONS: In heavy duty (thick bottom) frying pan, me...

Last fall I was so excited to share with you my new discover of  honey caramel apples . They are so yummy and made entirely without sugar (using honey as the sweetener). Then for Christmas I shared these  honey caramel candies . What a great treat to have on hand when sugar candy is all around. In honor of another fall and another holiday season ushering in, I'm going to share this very easy and very delicious honey caramel apple dip. I made this for my kids for a snack the other day and they loved it. It's so good with all those freshly picked apples we have around. Honey caramel is definitely one of my newly found favorite no-processed-sugar treats. Honey Caramel Apple Dip Printable Recipe *Serves 6 INGREDIENTS: 1-1/2 Cups + 2 Tbsp. heavy whipping cream 1/2 tsp. salt 1 Cup honey 1/2 tsp. vanilla Apples, cored and cut into wedges DIRECTIONS: In a large, heavy bottom saucepan, heat 1-1/2 cups of the cream and salt over medium high heat just until small bubbles begin to form on...

I love fall. The temperatures are dropping and the nights are getting cooler. It won't be too long until the remainder of our harvest comes in. In the next week or so, we'll harvest our winter squash and they will keep in the basement until next spring. How do we store them to make them last that long? I get asked this question a lot so I decided to devote an entire post to it. We've had our successes and failures with storing winter squash and I think we've learned a lot, especially from the failures. Maybe by sharing some tips with you, it will help you have success without needing to have the failures. Growing and storing your own squash is a great way to practice frugality. It's not hard to do and saves a lot of money. Growing a lot of squash and eating it all winter gives you those fresh vitamins and nutrients that your body needs during the months when the garden is not producing. We love to do this every year. Our amazing squash harvest a few years ago... Wha...

Have you jumped on the kefir bandwagon and discovered all of the amazing things you can use it in? We love these kefir smoothies , and consume them on an almost daily basis, but there's so much more to use  kefir  in! With our garden still producing like crazy, I sliced up some fresh vegetables and whipped up a batch of this yummy kefir veggie dip for my kid's after-school-snack. And yes all of the veggies shown in these pictures are from our garden (except the olives of course). What a great way to get your probiotics found in the kefir and all of the wonderful nutrients from the fresh vegetables. Have you tried  kefir  yet?  What have you made with it?  Kefir Ranch Dressing or Veggie Dip Printable Recipe *Makes about 1 Cup INGREDIENTS: 1/2 Cup mayonnaise 1/2 Cup  kefir  milk (or buttermilk if you don't have kefir) 1 Tbsp. freshly chopped parsley (or 1 tsp. dried) 1-1/2 tsp. freshly chopped onion (or 1/2 tsp. onion powder) 1 clove garlic, finely...