Month: October 2014

Risotto Stuffed Pumpkin

I was born on clear, cool autumn morning, and a love of autumn was born into me. To this day, I never feel as content as on a clear, cold, colorful autumn afternoon. Growing up in southern Ontario, our favorite parks prepared for winter by shedding their leaves in showers of color. But even this display of brilliance paled in comparison to the vast carpets of hues covering the Blue Ridge Mountains of North Carolina, where I spent a few years of my childhood, and where my mom grew up. The colorful season is dwindling away here in Sweden, with most of the reds and oranges gone, leaving only the golden tones to linger for the last few weeks of autumn. As the sun diminishes, I start to crave dishes that warm the body and soul, such as this stuffed pumpkin, a perfect meal to hunker down with as the evenings get darker and colder. Tip: Omit the bacon and use vegetable broth for a vegetarian dish! Ingredients Pumpkin weighing approximately 1kg (2.2 lbs) 1 …

Plum Minty Lentil Salad

As a newbie to the blogosphere, I’ve been avidly perusing other food blogs. A delicious looking lentil salad caught my eye the other day on Happyolks. I changed a few ingredients due to seasonal availability, and a few others due to personal taste. I hope my version does justice to Kelsey’s original Cherry, Lentil, Fennel Salad! Ingredients 1 dl beluga lentils (scant 1/2 cup) 4 red plums, cut into thin wedges 1 small bulb fennel, thinly sliced 1 medium shallot, thinly sliced handful arugula, roughly chopped about 10 fresh basil leaves, torn about 5 fresh mint leaves, torn 2 tablespoons lime juice 1/2 dl olive oil (about 1/4 cup) 1/2 dl sliced almonds(about 1/4 cup) salt and pepper 1 avocado, peeled and cubed Directions Cook lentils according to instructions; rinse in cold water and let drain. Combine cooled lentils with all remaining ingredients except the avocado and mix well, until evenly coated. Gently fold in avocado. Follow Tasty Joy with Bloglovin

The World’s Best Cupcakes

Blue sky expands in a dome above us. Puffy white cumulous laze about as if the day will last forever—as though night will never come to take them from their audience. Dad perches the video camera on his shoulder; all attention rests on me. My bike exists as an extension of me. Pink frills bounce, ratty sneakers pump, blond hair flies, nothing limits me. I am one with the universe. All powerful. Racer. The world’s best. Enter Daniel, zooming up behind me. Irked at his attempt to steal my spotlight, I holler: “Daniel! Don’t ride behind me!” He eases back, but only to give himself room to maneuver to my side. “Don’t ride beside me!” A quiet grin steals onto his face; the smirk widens as he quietly but quickly veers in front of me. “Don’t ride behind me! Don’t ride beside me! Don’t ride in front of me!” But my last words are drowned out by Daniel’s raucous chortles. A classic Norwegian cake, Kvæfjord Kake, lovingly referred to as “The World’s Best Cake” in English, …