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This section is under construction, but please enjoy what I have so far

Introduction: I'm a cheap cook, meaning I hate fancy schmancy ingredients outside the norm, and most of the recipes you will find here may not always be 'traditional' according to old-Norse standards, but I enjoy them. Besides, you know when you move from one area to another, you're going to use things indigenous to the area you have moved to. Everything in here I have personally cooked at some point or another, and I can vouch for the 'tastiness'. Do enjoy, print out, grab an index card and copy it, and what not. I don't claim copyright for anything here, because most of it I either get from recipe books, and tweak it to suit me. So if you want to repost, you might be a pal and include a link back to my page, if not then no biggie, just thought it would be nice.

"Virgin" Drink Recipes

Suitable for Alcoholic Substitutes

Many pages have recipes for mead, or other brewing type recipes, but I thought I would put together some very simple, and easy recipes for those who want to have either a choice for those who don't wish to drink alcohol, or for those that alcohol disagrees with.

Fall Spice Hot Cider

This is a personal favorite of mine during the fall. In fact, it doesn't feel like fall til I drink my hot cider!

Here is what you need:
Large slow cooker with low heat setting
Gallon of Apple Cider
An orange, preferably a fresh one
Whole cloves
Cinnamon sticks (you may also choose to buy one of those premixed mulling-spice packages that they sell at nearly any grocery store, instead of the individual indgredients.)
Ground nutmeg (optional)

Slice the orange, about 1/4 inch thick round slices, you probably won't need the whole orange just 4 slices or so, but keep the peel on. I wouldn't overdo the cloves, I use about 8-10 whole cloves, but you can experiment with the flavor, more or less whatever you like. I also only use about 4 or 5 cinnamon sticks, too. You want to enhance the flavor, not overdo it. I would only use about a teaspoon of the nutmeg, depending on how strong you want it. It's perfectly fine to add more or less, it just depends on how you like it. I'm one of those cooks who doesn't measure everything, and most people like my cooking, I just go by intuition. Sounds kind of nuts, but it works well for me.

Throw everything into the slow cooker, and set it on low heat. In no time, your kitchen will be smelling wonderful! When it's nice and hot, use a soup ladle, and dip yourself up a cup!


Grain Harvest Recipes

Typically, grain harvest feasts are less on the meat (as the meat harvest comes later on in the season) and more on late summer/early fall veggies and the like. So what do you cook, do you ask? I read up on some vegetarian recipes, and noted several good ones. Enjoy!

Breads

First, for those who like to 'cheat', you can always use your bread machine and buy a nice pre-mixed package of some hearty bread like Rye (I prefer the kind that has seeds) or Sourdough. Usually pre-mixed bread mixes for breadmachines are found at any grocery store. Follow the package directions and you will have good bread in about 2 hours.

Baked Acorn Squash in a Buttery Brown Sugar Sauce

What you need:
1 medium acorn squash (about 1 pound)
3 tablespoons brown sugar
1 tablespoon margarine or butter
1 teaspoon lemon juice or water
1/8 teaspoon ground cinnamon or nutmeg
1. Cut squash into 4 rings, discard seeds. Arrange rings in a single layer in a 2 quart square baking dish. If desired, sprinkle with salt and pepper. Bake covered in a 350 degree oven for 40 minutes.
2. In a saucepan combine brown sugar, margarine, lemon juice (or water). Cook on low-medium heat, stirring constantly until bubbly. Spoon over squash. Continue to bake uncovered 10 more minutes or until tender basting often.


Lentil Stew

I modified this recipe from a vegetarian cookbook, so the recipe below is my own. The ingredients are cheap and easy to find, you can add more or less depending on how many people you have over to eat. This particular recipe serves four people.

What you need:

1 cup dry lentils
3 cups water
2 cups finely chopped onion (lay out a piece of bread near where you are cutting the onion to 'soak' up that stuff that makes you cry)
2 or 3 good sized cloves minced garlic (I prefer to mince fresh cloves rather than the stuff you can buy pre-minced, peel away the layer to get a clove out, put the clove on your cooking board and use the flat part of the knife to crush it and get the harder layer of peel off before you mince.)
2 Teaspoons olive oil
1 Teaspoon Curry Powder
Salt to taste

1. In a medium sauce pan combine lentils, water, and 1 cup of the onions, Bring to a boil, then reduce heat, cover, and simmer til lentils are tender (roughly 30 minutes, there is no need to pre-soak dried lentils, but you may want to rinse them in a colander before you cook them)
2. About fifteen minutes into cooking the lentils, heat the olive oil in a medium skillet, add the rest of the onions, the garlic, and curry powder. Saute til the onions are golden, soft, and just beginning to brown. (about 10-15 minutes)
3. Add the sauteed onion/garlic mix to the lentils, and heat a little longer. The end result is a buttery tasting hearty stew.
Optionals: You can also add some frozen veggies to the lentils while they are cooking. Makes it more like a stew. Another option is to use vegetable or beef stock instead of the water.


Grain Harvest Just Dessert

Super easy from-scratch chocolate cake

This is actually a vegan-recipe, but it is so easy and simple you may want to try it anytime. Most people who cook a lot even already have these ingredients in their cupboard.

What you need:

1 1/2 cups flour (all purpose works fine, of course you can use the wheat flour, or unbleached flour, whatever you have on hand.)
1/3 cup Bakers chocolate powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cane or white sugar
2 teaspoons vanilla extract
1 1/4 cups water
1/4 cup vegetable oil
2 tablespoons vinegar (don't worry it doesn't make it sour)
an 8 or 9 inch round cake pan
Preheat oven to 375

1. Combine flour, bakers chocolate powder, baking soda, salt and sugar in the 8" baking pan (yeah.. that's right.. IN the baking pan!) sift to combine the dry ingredients with a fork.
2. In a separate small bowl combine the water, oil, and vanilla (DO NOT add vinegar yet!) stir to combine, and then pour INTO the cake pan to combine with the dry ingredients, whisk with a fork until all the wet ingredients are combined with the dry ones.
3. Now add the vinegar to the mix in the cake pan. Stir to completely distribute it throughout the batter. You will notice a 'chemical reaction' happening with the baking soda and the vinegar.
4. Bake in the preheated 375 degree for 25-30 minutes. It should come out moist and quite good.


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