2014 has been a very good year for foodyear. Foodies from 137 countries have stopped by to find inspiration for weekday dinners and sweet treats. That is pretty cool and I thank you all! So I have made a decision. Foodyear has outgrown wordpress.com and has now moved to a brand new domain: foodyear.net
Be sure to update your bookmarks and stop by for many more irresistible recipes for all those busy weekdays.
Let’s continue to eat goodFOODallYEAR! See you there…
It’s a new year, a new beginning and a time to reflect upon your life. Do you have plans or dreams for 2015? And what are you going to do about it… This is the time to start your game plan to be sure that your goals and dreams are within reach!
THINK BIG. If your goal seems to be up there among the stars, then break it down into smaller steps. Just like shedding those holiday pounds. Keep your focus (I’m talking to myself here!). One pound at a time – and always celebrate when you reach next level (but not with chocolate – I’ll buy something pretty for the new slimmer me).
So this treat is for the kids lunchbox. It is packed with good stuff like coconut, cocoa nibs and baobab powder, which has a mildly sweet, yet slightly tangy flavor and is supposedly packed with nutrients.
Rice krispie power bars
- 3 cups / 7.5 dl rice krispies
- 1/2 cup / 1.25 dl shredded coconut, unsweetened
- 1/4 cup / 60 ml cocoa nibs
- 1/4 cup / 60 ml acacia honey
- 1/4 cup / 60 ml cane sugar
- 1 tbsp coconut oil
- 1 tbsp baobab powder
- Dash of vanilla extract
- Coat a 9 x 13 inch baking pan with parchment paper.
- Mix rice krispies, shredded coconut and cocoa nibs in a bowl and set aside.
- In a small pot add honey, sugar and coconut oil. Bring to a boil over medium heat and let simmer until the sugar has melted.
- Stir in baobab powder and vanilla extract and pour over the rice krispies.
- Combine everything well, there should be no dry spots.
- Pour into the prepared baking pan and press down firmly. I use an extra parchment paper to press down, it gets sticky using your hands.
- Cool in the fridge for 30 minutes. Then cut into bites and store at room temperature.
You may replace cocoa nibs and baobab powder with dried fruits and nuts. It’s a great afternoon snack for both kids and grown-ups.
If you like the super anti-oxidant cocoa nibs, you may also like this recipe.
Happy holidays to you wherever you are and however you celebrate – and thank you for stopping by!
There are many ways to celebrate (or not). My family and I celebrate christmas on the 24th here in the cold north. We used to have a real tree with real candles burning in the living room, but we brought home a more politically and environmentally correct tree, when we relocated from California three years ago – it has a plug, pine cones and 200 little light bulbs.
We open presents after the holiday dinner, which according to old traditions begin with a creamy rice porridge drizzled with cinnamon sugar and a dot of melting butter – hidden in one of the bowls is a blanched almond – whoever finds the nut, gets a special present. The main course is always slow-roasted duck stuffed with apples and prunes, small sugar-browned potatoes, boiled potatoes, duck sauce and red cabbage slaw with fresh oranges and toasted almonds, which is less traditional.
Cookies and treats are served on platters after dinner. The main attraction in our home are the goodies the kids produce, while waiting for the day to pass. I set out marzipan, gianduja, sprinkles, chocolates, almonds etc. and they let their creativity flow. Every year we see new creations. This is my favorite holiday tradition.
Stay tuned – next up baobab treats…
A simple meal before the big christmas dinner tomorrow. Barleyotto with butternut squash, red onions and toasted almonds for crunch. I didn’t measure anything, so here are just a few guidelines. Happy holidays!
If you make too much pearl barley, then cool it in the frige and make this tasty and filling barleyotto breakfast.
- Pearl barley
- Butternut squash
- Red onion
- Toasted almonds
- Heavy cream
- White vinegar
- Olive oil
- Boil pearl barley according to instructions.
- Cut and slice butternut squash, red onion and garlic. Cook on a pan with olive oil until tender.
- Toss the butternut squash and red onions with the cooked barley and add a splash of whipped cream and a dash of vinegar. Stir while heating briefly in a pot.
- Season, sprinkle with coarsely chopped almonds and serve.
- If you must have meat, then serve with sliced chicken.
Coming up soon rice krispie bars with baobab powder – a new (to me) powerful super food.
Fall is in the air – and it is time to add squash and pumpkin to your food. So simple, so colorful and so seasonal. Not to mention super good for you. An all time fall favorite.
- Butternut squash (or other eg. hokkaido pumpkin)
- Walnuts, coarsely chopped
- Goat cheese, crumbled
- Parsley, chopped
- Olive oil
- Preheat the oven to 400F/200C
- Peel and cut the vegetables into bite size pieces.
- Put in an oven proof dish, toss with a little olive oil and bake for 45-50 min.
- When baked sprinkle with walnuts, goat cheese and parsley. Season with salt & pepper.
- I like to drizzle just a bit of akacia honey on top.
Add other root vegetables eg parsnips, turnips, sweet potatoes. Try another herb.
I have been neglecting my blog a bit lately with good reason. But things are about to change for the better… next month my life as a full-time working mother of 3 cool kids – with a hungry husband and a blog to attend to besides everything else that family life entails – well, that life will be a little easier. Because by next month, I will have completed my master’s in communication. One more month of discipline, before I can devote more time to composing dinners likes this one: quick, simple and full of flavor.
Sesame beef noodle salad
- 1 pound / 450 gr ground beef
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 inch / 2.5 cm fresh ginger
- 2 cloves of garlic
- 2 tbsps black sesame seeds
- 400 gr rice noodles
- 1 small head of iceberg lettuce
- 1 small English cucumber
- A handful of fresh cilantro
Topping: soy sauce and salted peanuts
- Heat sesame oil in a wok or skillet and fry the ginger and garlic until fragrant. Then add the ground beef and fry over high heat until brown. Break up the meat as it cooks.
- Meanwhile finely slice the iceberg lettuce and cut the cucumbers.
- Add 1 tbsp soy sauce and sesame seeds to the meat when browned.
- Cook the rice noodles according to instructions.
- Let each person assemble their own salad to their liking and dress with soy-sauce and salted peanuts.