[Translate] I’m like always eating tacos, but these chili chicken tacos are kinda my specialty: Juicy slow-cooked chicken breast that just shreds apart. Plus! You could Read More »
[Translate] “I like dark meat” I recently went to visit my American friend for a post birthday girls lunch at her place, and she made us Read More »
[Translate] This is my way of making a fast Vietnamese noodle soup. It seems I’m on a bit of an Asian kick these days… which is Read More »
[Translate] Thai red curry might be the easiest and fastest dish I’ve ever cooked. Seriously. I was furious that never tried to do this before, and Read More »
[Translate] It seems I’m on a bit of an Asian kick these days… which is not unheard of since I’ve spent many a day hanging out Read More »
Happy New Year! (God försattning)! And Gong Hai Fat Choy! I wanted to share a video with a few interesting New Year’s traditions from around the world… and to make it special, I picked a few countries where you can also find an EF school to start your New Year off right. So! No matter if you follow a solar or lunar calendar, here are a few cool facts about New Years…
Officially announcing my first ebook: Soul Food Thanksgiving! It’s a digital cookbook of classic holiday dishes made using whole food that delivers big flavor. These dishes are what I grew up eating from the holidays, and special care was taken to develop recipes that would produce the same food, but with the love, flavor, and respect it deserves. Written to appeal to new and old cooks alike, this digital book contains genuine recipes not to be found anywhere online. I offer context on every technique, a little history, a full shopping list, and measurements in both U.S and metric, so those of you cooking outside the U.S can get down in the kitchen too! 10% of all profits will be donated to The Hunger Project. Below I’ve shared the foreword to the book:
I’m working with Education First on a series of videos for their brand new ON THE GO with EF YouTube Channel! And since EF is the premiere language learning school, they include some excellent vocabulary words worth knowing for the Halloween season. In this video I give kids around the world the rundown on Halloween night and sample some classic Halloween candy! Which candy did I miss?
I’m working with Education First on a series of videos for their brand new ON THE GO with EF YouTube Channel! Here in the very first episode where I show you a really cool Halloween treat, featuring a classic Halloween candy: Caramel Candy Corn Popcorn… yes, you heard right! And since EF is the premiere language learning school, they include some excellent vocabulary words worth knowing for the Halloween season…
- About 12 handfuls popped corn
- 440g (1 c.) packed brown sugar
- 164 g (1/2 c.) light syrup
- 114g (1/2 c.) butter
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- As much candy corn (or other candy) as you like!
I’ve never made granola bars before… so this was a real experiment! Nice tart cranberries, roasted toasted almonds, and creamy peanut butter made these granola bars come together… literally and figuratively!
- 1 cup soft dried cranberries
- 1 cup almonds
- 1 1/2 cups rolled oats
- 1/4 cup honey
- 1/4 cup peanut butter
- 1 tablespoon brown sugar
Want to know what I consider a life skill? Knowing how to make Pico de Gallo salsa! You really don’t need my help to figure this salsa out, but I’ll show you a couple of my tricks!
- Yellow & red onion (half the amount of the tomatoes)
- Coriander which is cilantro, see blog header (as muck as you like or equal to the amount of onions)
- Lemon or lime juice
- Jalepeño (optional)
- Apple cider vinegar
Tip: On Salting the tomatoes: Salt the tomatoes after chopping and let water run off in strainer while chopping everything else… this makes the salsa less watery and better tasting!
Believe it or not, Americans do not have the patent of fried chicken. These Korean fried chicken bites have a thin über crispy shell and are served coated in a sweet and tangy sauce.
- Chicken breasts or thighs (kycklingfile eller lår), 500 g
- Flour, 1 cup (2 dl.)
- Cornstarch, 1.5 cups (3 dl.)
- Baking powder (bakpulver), 1 tablespoon
- Salt, 1 teaspoon
- Cold water, about 1 cup (2 dl.)
- Korean chili flakes, 1/4 cup (1/2 dl.)
- Garlic, minced, 2 cloves
- Ginger, 1 tablespoon
- Soy sauce, 1/3 cup (3/4 dl.)
- Rice wine vinegar, 1/3 cup (3/4 dl.)
- Brown sugar, 3 tablespoons
- Honey, 1/4 cup (1/2 dl.)
- Frying Oil
- Optional: Scallion or green onion, garnish
Tip: On Using White Meat: Frying chicken breasts is a good way to introduce yourself to frying chicken since white meat cooks fast!
There’s no Taco Bell in Sweden, so I started making a homemade version of the mild hot sauce that comes in those little packets. Don’t judge me: Taco bell is my vice, my love, my old friend… and that mild sauce is golden.
- 3 cups (7 dl.) water
- 2 teaspoons cornstarch
- 1 6-ounce can (175 ml. tube) tomato paste
- 3 tablespoons white wine vinegar (or white vinegar)
- 4 teaspoons chili powder
- 1 tablespoon cayenne pepper
- 2 teaspoons salt
Tip: You can of course use this sauce on tacos, but also makes a good enchirito (enchilada + burrito) or wet burrito.The sauce is a little thick for a hot sauce, so it works well. You could also use a bit in chili con carne or in a soup base. It’s totally worth the effort!