Norwish Recipes

Sometimes it's the simplest things that can change your life. Like popcorn. Seriously, who knew that popcorn could be so life changing, right? But believe me, it can be! Just finish reading this post and you'll find out how. I've posted about popcorn before. And even taught you a quick microwave method of cooking it that I use a lot...well used to use a lot. I honestly don't think I'll use it very often in the future because this new method of cooking popped in my life (hahaha) the other day. It's easy and wonderful and delicious. Wow. Hold on to your hats folks. Here it comes. The life changing method of cooking healthy popcorn. All you need is a large, heavy bottom pan with a good lid (mine is 5 quart). Make sure the lid fits tightly - you'll thank me for this later. Some coconut oil. Popcorn (of course). And salt (I use Real Salt or Himalayan salt). This one is Himalayan, that's why it's pink. Place the pan on a burner over medium high heat (thi...

Do recipes with lots of ingredients scare you? I hope not! Cause this one has a lot, but it's really not hard and it's worth every one of those delicious little ingredients. I adapted the recipe from one I found on  A Farm Girl's Dabbles   a few years ago. We've made it several times and we love it. This last time I perfected it to my liking by reducing the Italian sausage and adding the black-eyed peas. Yum. I mean double or triple yum. It totally rocks my socks (even though I really don't know what that means). I like to keep the pasta separate from the soup so the pasta stays a nice texture when you add it to the soup (otherwise it tends to just absorb and get soggy...ugh). Plus kids always seem to be happier when they see their bowls fill up with plain noodles first and then soup. Don't ask me why. It's a kid thing I guess. Don't leave out the cheesy topping. It's the best. I like to stir it in so the cheese gets all melty and delicious. Mmmh. I...

Hot Fudge Sauce 6 oz good quality semi-sweet or bittersweet chocolate (I used Guittard semi-sweet chocolate chips) 1/4 C sugar 2 T butter 1 t vanilla pinch of sea salt 1/2 C half and half Place all ingredients except half and half into a blender. Place half and half into a medium size bowl and heat in microwave on high for 75-90 seconds or until it's vigorously boiling. (Or on the stove stirring frequently.) Immediately pour half and half over contents in the blender.  Blend on medium high for 1 minute. Scrape down sides and blend again for one more minute.  If you want to thin it down a bit, just add a little more half and half a teaspoon at a time. Store in an airtight container in refrigerator for 1-2 weeks.  Sauce will get thicker when chilled but will thin out when warmed up.  Reheat in microwave, stirring every 10 seconds.  Makes approx. 1 cup of chocolate sauce. *This picture is lame, but oh so accurate and truthful.  When hot fud...

Mixed Berry Pavlova (mini's and large) 4 extra large egg whites, at room temp (I feel organic egg whites work best) pinch kosher salt 1 C sugar 2 t cornstarch 1 t white wine vinegar 1/2 t pure vanilla ext (or vanilla bean paste...leaves the fun vanilla bean specks) Preheat oven to 180 degrees. (My oven only has a dial with small marks, so I erred on the side of hot, closer to 200 than 175). Place a sheet of parchment paper on a sheet pan.  Draw a 9 inch circle on the paper for a large and draw 5 smaller circles spaced as best you can (4 1/2 inch, but I think I'll go smaller next time and maybe get 6 out of it).  Turn the paper over so you don't get pencil on the meringue. Place egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment.  Beat the egg whites on high speed until firm, about 1 minute. With mixer still on high, slowly add the sugar and beat until it makes firm shiny peaks, about 2 minutes. Remove the bowl from the mixer, sift the corn...

Flying Biscuits 3 C flour 1 T plus 1 1/2 t baking powder 3/4 t salt 2 T plus 1 1/2 t sugar 6 T unsalted butter at room temp (consistency of shortening) 2/3 C heavy cream 2/3 C half and half 2 T half and half for brushing on top of biscuits 1 T sugar for sprinkling on top of biscuits Preheat oven to 375. Line sheet pan with parchment or a silpat. Place flour, baking powder, salt and sugar in a large mixing bowl.  Cut butter into 1/2 T sized bits and add to the flour.  Using your fingertips or a pastry cutter, work the batter into the flour mixture until it resembles coarse meal. Make a well in the center of the flour and pour in all the heavy cream and half and half.  Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a ball. Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass.  Do not overwork the dough.  Using a rolling pin, roll the dough to a 1-inch thickness. ...

I think I've been on a Mexican food kick lately cause I've been posting a lot of Mexican food recipes. Honestly, Mexican food is one of my favorite things to cook and eat. We have it every Monday and I love trying new recipes. My kids don't always love it so we try to stick with some good old favorites every few weeks to keep them happy too. This is another healthy, delicious (and easy) recipe shared with me by my sister-in-law Lisa. I altered it a bit by adding more quinoa and less meat to make it even healthier. Also using the corn flour adds more nutrition as well. It's a very satisfying, delicious meal and makes yummy leftovers. Enjoy. Quinoa Enchilada Casserol e Printable Recipe * Serves 6-8 INGREDIENTS: 1/2 Cup quinoa (any color) 4-1/4 Cup water, divided 3/4 lb. ground beef or turkey 1 Cup chopped onion 1/4 tsp. oregano 2 Tbsp. chili powder 3/4 Cup flour (I use corn flour from freshly ground popcorn) 1 8-oz. can tomato sauce 1 tsp. minced garlic 1 tsp. salt + more...

This recipe has been in the works for a long time. Like more than a year. I kept running into problems with it, but I'm happy to say that it's now perfected and I'm so excited to share it with you. It is one of our FAVORITE kinds of cookies. They are absolutely divine straight out of the oven. Melt in your mouth deliciousness. They are totally amazing even without chocolate chips (and completely naturally sweetened). The chocolate chips add a little bit more ooey gooeyness to the mix. So you really should try them that way too. Yum.  These cookies are strutting 100% whole grain flour, naturally sweetened, and butter (no fake fats). So who says cookies can't be healthy and still taste amazing? Well hopefully after trying these, it won't be you.  And in case you're still not convinced. I'll tell you that they passed my pickiest kid's taste buds. The kid who can tell with one bite if something is sweetened with honey and not sugar (not kidding...). Well, gu...