skal evt prøve

http://simplyrecipes.com/recipes/quesadilla_pie/

sloppy joes

Kolokithopita (Greek Zucchini Pie)(makes 6+ servings)Printable Recipe
Ingredients:2 pounds zucchini (grated and squeezed and drained)1 cup feta cheese (crumbled)1/2 cup herbs (such as dill, mint, parsley, chopped)1 bunch green onions (sliced)3 eggs (lightly beaten)salt and pepper to taste1/4 cup olive oil12 sheets phyllo dough (thawed over night in the fridge)
Directions:1. Mix the zucchini, feta, herbs, green onions, eggs, salt and pepper in a large bowl.2. Brush the bottom of a 13x8 inch baking pan with olive oil.3. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. Repeat until you have 6 layers.4. Place the spinach mixture on top of the phyllo dough.5. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have 6 layers.6. Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.

Taco Seasoned Ground Beef(makes 1 pound of seasoned meat)Printable Recipe
Ingredients:1 pound ground beef1 batch taco seasoning1 teaspoon cornstarch1 cup water
Directions:1. Brown the meat in a pan and drain the grease.2. Add the taco seasoning, cornstarch and water and bring to a boil.3. Simmer until he sauce has thickened, about 10 minutes.

Taco Seasoning(makes enough to season 1 pound meat)Printable Recipe
Ingredients:1 tablespoon chili powder (toasted and ground dried chilies)1/2 teaspoon paprika1/4 teaspoon cayenne pepper2 teaspoons cumin (toasted and ground)1/2 teaspoon oregano1/4 teaspoon garlic powder1/4 teaspoon onion powder1 teaspoon salt1 teaspoon pepper
Directions:1. Mix everything.

Tacos(makes 8 tacos)Printable Recipe
Ingredients:1 batch taco seasoned ground beef8 tortillas (hard or soft)lettuce (shredded)tomatoes (chopped)salsacheese (grated)sour cream
Directions:1. Assemble tacos.

Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce(makes 4 burgers)Printable RecipeIngredients:1 1/2 pound ground beefsalt and pepper to taste4 buns (lightly grilled/toasted)caramelized onion, mushroom blue cheese sauce (see below)lettuce (optional)tomato (optional)blue cheese (crumbled, optional)Directions:1. Season the ground beef with salt and pepper.2. Form into 4 patties 3/4 inches thick and press your thumb into the middle to form a depression top prevent bulging.3. Brush the patties with oil, place on grill and cook until golden brown and slightly charred, about 3-5 minutes per side.4. Set aside, cover and let rest for 10 minutes.5. Assemble burger with buns, patties, caramelized onion, mushroom blue cheese sauce, lettuce and tomato and garnish with some more crumbled blue cheese.
Caramelized Onion, Mushroom and Blue Cheese SauceIngredients:2 tablespoons butter1 onion (sliced)2 cloves garlic (chopped)1 teaspoon thyme (chopped)8 ounces mushrooms (sliced)salt and pepper to taste1 splash brandy1/4 cup beef broth1/2 cup blue cheese (crumbled, I used gorgonzola)Directions:1. Melt the butter in a pan.2. Add the onion and saute at medium heat until caramelized, about 20-30 minutes.3. Add the garlic and thyme and saute until fragrant, about a minute.4. Add the mushrooms, season with salt and pepper and saute until tender, about 10-15 minutes.5. Add the brandy and broth and deglaze the pan.6. Simmer until it has reduced by half, about 3-6 minutes.7. Remove from heat and stir in the blue cheese.

Honey Lemon Chicken(makes 4 servings)Printable RecipeIngredients:1 pound chicken breastssalt and pepper1 tablespoon oil1 tablespoon ginger (grated)1 lemon (juice and zest)2 tablespoons honey1/4 cup chicken stocksalt and pepper to tasteDirections:1. Season the chicken with salt and pepper.2. Heat the oil in a pan.3. Add the chicken and saute until golden brown and cooked through and set aside.4. Add the ginger and saute until fragrant, about a minute.5. Add the lemon juice and zest, honey, stock, salt and pepper and reduce to thicken. (Note: Do a taste test here to make sure that the lemon and honey balance nicely.)6. Pour the honey lemon sauce over the chicken.

Asparagus, Morel and Ramp Quiche with Brown Rice Crust(makes 6 servings)Printable RecipeIngredients:2 cups cooked brown rice1/4 cup gruyere (grated)1 egg4 eggs1 cup milk1 cup gruyere (grated)1/2 pound morel mushrooms1/2 pound asparagus (cut into 1-inch long pieces and steamed)3 ramps (chopped)salt and pepper to tasteDirections:1. Mix the rice, cheese and egg in a bowl.2. Press the rice mixture into a pie plate.3. Bake in a preheated 450F oven for 5 minutes.4. Mix the eggs, milk, cheese, mushrooms, asparagus and ramps in a bowl and season with salt and pepper.5. Pour the egg mixture into the pie crust.6. Bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.

Apricot and White Chocolate Oatmeal Cookies(makes 16+ cookies)Printable RecipeIngredients:1/2 cup butter (softened)1/2 cup brown sugar (packed)1/2 cup white sugar1 egg1 teaspoon vanilla extract1 cup all purpose flour1/2 teaspoon baking soda1/4 teaspoon salt1 1/2 cup rolled oats1/2 cup dried apricots (chopped)1/2 cup white chocolate (coarsely chopped)Directions:1. Cream the butter and sugar in a bowl.2. Beat in the egg and vanilla extract.3. Mix the flour, baking soda and salt in another bowl.4. Mix the dry ingredients into the wet.5. Mix in the rolled oats, apricots and white chocolate.6. Place the dough onto a cookie sheet one table spoon at a time.7. Bake in a 350F preheated oven for 8-10 minutes.

Swordfish Steak with Mango Chutney on Curried Lentils(2 servings)Printable RecipeIngredients:2 swordfish steaks1 tablespoon oilsalt & pepper to taste2 cups curried lentils (see below)2 tablespoons mango chutneyDirections:1. Rub the oil onto the swordfish steak and season with salt and pepper on both sides.2. Grill until until cooked the desired amount, about 2-4 minutes per side.3. Serve on bed of lentils with mango chutney garnish.
Curried LentilsIngredients:1 tablespoon oil1 small onion (chopped)1 carrot (chopped)1 rib celery (chopped)1 clove garlic (chopped)1 cup puy lentils1 tablespoon curry powder1 bay leaf~2 cups water (or broth or stock)1/2 cup raisinssalt and pepper to tasteDirections:1. Heat the oil in a pan.2. Add the onion, carrot, and celery and saute until tender, about 10-15 minutes.3. Add the garlic and saute until fragrant, about a minute.4. Add the lentils, curry powder and bay leaf and cover in water.5. Simmer covered until the lentils are al dente, about 20-30 minutes, adding the raisins about half way through.6. Season lentils with salt and pepper

Apricot Lamb Tagine(makes 4 servings)Printable RecipeIngredients:2 teaspoons paprika1 teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon ground coriander1 teaspoon ground cinnamon1/4 teaspoon ground cardamom1 teaspoon salt1/2 teaspoon cayenne pepper1 pinch saffron1 teaspoon lemon (zest)1 tablespoon oil1 pound lamb (cut into bite sized pieces)1 tablespoon oil1 onion (chopped)1 tablespoon garlic (grated)1 tablespoon ginger (grated)2 tablespoons tomato paste (I used chopped sun dried tomatoes)* beef stock3/4 cup dried apricots1/2 cup raisins1 tablespoon honey2 tablespoons harissa1/4 cup pistachios (chopped, optional)1/4 cup cilantro (chopped, optional)1/4 cup parsley (chopped, optional)1 cup Greek style yogurt (optional)Directions:1. Mix the paprika, turmeric, cumin, coriander, cinnamon, cardamom, salt, cayenne pepper, saffron, lemon zest and oil in a ziplock bag.2. Add the lamb, mix well and marinate the fridge for a few hours to overnight.3. Heat the oil in a large pan.4. Add the lamb, brown well on all sides and set aside.5. Add the onion and saute until tender, about 5 minutes.6. Add the garlic and ginger and saute for about a minute.7. Add the lamb and tomato paste and cover with beef stock.8. Bring to a boil, reduce the meat and simmer covered until the lamb is fall apart tender, about 2-3 hours.9. Add the apricots, raisins and more beef stock to cover.10. Bring to a boil, reduce the heat and simmer for about 20 minutes.11. Add the honey and harissa.12. Serve on couscous and garnished with pistachios, cilantro, parsley and Greek yogurt.