Norwish Recipes

Well hello there! I'm popping in to share this amazing recipe today. I absolutely love this crunchy, flavorful cereal. Move over cold cereals, here's your newest competition for fast and easy breakfasts. And the taste. Oh my the taste. Cut up some fresh strawberries, pour in a little milk (or cream ...yum!)...or if you're dairy free like me almond milk is amazing too. Dried blueberries are also a huge fav and if you're like me it's nice to have something yummy on hand and not have to shop every other day. Brandon came up with this recipe to use our 6-grain rolled oat cereal we were gifted for Christmas a few years back by his mom. And now we can't live without it. It seriously is amazing with the 6-grain rolled cereal. Where can you buy it? Well I found it on Amazon  here . It comes in a 50-lb. bag which may seem like a lot, but when you're making it as often as we do, you use a lot. You may be able to find a similar item in your local grocery store. Make su...

Oven Baked Rice 7 C white rice 14 C boiling water 7 t salt 7 T butter, cut into pieces Preheat oven to 350. Grease large roasting pan with non stick spray.  Put rice in pan and spread out evenly.  If using a tin pan, it's best to support it underneath with a cookie sheet.  Sprinkle salt and butter pieces on top of rice.  Pour boiling water on rice and cover tightly with heavy tin foil.  Bake for 60 mins or until rice is done. *I put the pan in the oven before I pour in the water.  It gets so heavy and it's hard to move without spilling. **These amounts can be made bigger or smaller, just keep the ratio the same and if you go less than 4 cups of rice, I think the cooking time will decrease. ***I'll keep updating this recipe as I do it more often, because I don't know how many this serves. Each time I do it, it's for a different meal so people eat different amounts.

Luscious Lemon Bars Crust: 1 C butter (chilled and cut into 1 inch cubes) dash salt 1/2 C powdered sugar 2 C flour Preheat oven to 350.  Line a 9x13 pan with foil,  with extra hanging over the edges.  Press foil into corners and smooth. (The overhanging foil is to allow for easier removal of the lemon squares to cut after they have cooled.) Grease foil.  Put crust ingredients into a food processor and pulse until mixed well, pale yellow and resembles coarse meal.  Press into the prepped 9x13 pan. Bake for 15 minutes or until lightly golden. Filling: 4 eggs, beaten well 2 C sugar 1/4 C flour 1 t lemon zest 1/2 C fresh lemon juice Powdered sugar for garnish While crust is baking, prepare filling. Combine flour & sugar.  Mix in eggs, zest and juice.  Pour onto warm crust. Bake at 350 for 25 minutes or until set.  Cool completely or better yet, chill (makes precise cutting a little easier).  Remove entire baked lemon dess...

Greek Lemon Chicken Soup 10 cups chicken broth 3 tablespoon olive oil 8 cloves garlic, minced 1 sweet onion 1 large lemon,  zested 2 boneless skinless chicken breasts 1 cup  israeli (pearl) couscous 1/2 teaspoons crushed red pepper 2 ounces crumbled feta 1/3 cup chopped chive Salt and pepper Fresh squeezed lemon juice Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.   Add the chicken stock, chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.   Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.   Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to sh...

For the final day under No Tomato Gravies, I have a delicious mixed vegetable kurma. If you have ever observed, I am fond of making different kurmas. For the typical explanation that I have in my dictionary, I think of a kurma as a saviour of any meal.  A Kurma will go excellently, if done in the way it is supposed to, for any meal of the day. Meaning if you serve a kurma for breakfast along with Dosa, Idli or Idiappam, you are in heaven! Did you fail to mention Poori? Well this comes first. So you can understand how much I love a Kurma or rather the ease it gives us in cooking. As I have already shared, such adventurous or expedition always used to take place in parent's place. My father and brother are quite adventurous and would love to try anything that Amma dishes out for them and infact would praise it for a long time, which means it ought to get repeated again very soon. In that way, I felt I need to work on Hubby Dear's exposure as he comes from a household t...

Next in the No Tomato Series is a Kurma with Fresh Peas and Carrot. Our dinners are mostly Rotis and Sabzi. The Sabzis alternate with North Indian Varity and South Indian Varities. However these days one can't specifically narrow down to which cuisine a dish like this belongs to.  So the one I have for today is something similar to it. It is such a general gravy that it can fit any Indian Cuisine. We mostly end up making such mildly masala based gravies as side dish for rotis for every day meal.  I was thinking about this theme when the tomatoes were costly so much. However we came around having this theme now when the tomatoes are not so pricy, still I am sure its going to be helpful later!  No Tomato Peas Carrot Kurma Ingredients Needed: Fresh Peas - 1 cup Carrot - 1 big Onions - 2 medium Ginger garlic paste Red chili powder - 1 tsp Coriander powder - 1 tsp Roasted Cumin powder - 1/2 tsp Garam masala - 1/4 tsp Oil - 2 tsp For t...

I have a phobia or rather a setback, in that I can't imagine a gravy without onions or tomatoes. when I sat thinking about it, I realized that I do make those gojjus that are typical of Andhra cuisine where either tomatoes are not added or sometimes onions are not added. Apart from that, if I have to come up with ideas for a side dish that's served with rotis, I will end up being clueless. So towards that end, I decided we will have to have a theme, where we cook a gravy without tomato. Or even best a gravy that is normally made with tomato, being cooked without it. Our regular Palak Paneer is always prepared with onions and tomatoes, so when Amma came up with this version that had no tomatoes in it, I had to add it to our menu. We have been making this gravy often recently and I thought it will be best to share with you all. These No Onion, No Garlic Recipes are my regulars as well. I have some No tomato Recipes as well. I need to up my list, so all ideas are welcome...