Make This Warm Huckleberry Galette

Where we live it is Huckleberry season, which means these sweet little berries are now available at Albertson’s on Broadway, who I have been working with on several tasty projects this summer. Huckleberries look quite similar to blueberries but their taste is more intense with more juice which makes these intensely delicious once baked as the juices release and mix with he sugar/flour mixture to make a syrup.
This is another simple and quick recipe that appears and tastes more labor intensive than it actually is! Check out the recipe below.


Ingredients:

pie crust (make your own or purchase one ready-made)
fresh Huckleberries, about 5 oz
3 fresh figs
2 tlb flour
2 tlb light brown sugar
1 tsp ground cinnamon
1/2 tsp ground cardamom
pinch of salt
zest from 1/2 lemon
1 egg, beaten
coarse sugar or honey for garnish

Directions:

Roll out your pie dough into a circle, approx 12″ wide. Rinse your Huckleberries and figs and drain. Mix your sugar, flour and spices together and gently toss your fresh berries in them. Now fill the center of your crust with the dusted berries and then top with quartered figs and lemon zest, being careful to leave about 1 1/2″ of dough to folding over the edges. Pleat your edges as you fold them up, brush edges with the beaten egg and then sprinkle with coarse sugar. Bake at 350ºF/176 C for 40 minutes. Once galette is removed a cooled slightly you can drizzle it with a bit of honey. Serve with fresh vanilla ice cream or mascarpone cheese!

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This is a sponsored conversation written by me on behalf of Albertsons on Broadway. The opinions and text are all mine.

A Quick Salsa Verde Recipe Using Local Hatch Chiles

Earlier this week I was invited to visit the New Albertson’s again to check out their Hatch Chile special, which I was glad to do because I love chiles! In the spring I planted some peppers and they are just now producing fruit which I can’t wait to use in more salsa soon.
Right now at the Albertson’s on Broadway however they are celebrating these amazing peppers and roasting them right on the spot. In honor of this I wanted to make a simple salsa verde to share with you that can be added to not only tacos but also over eggs, potatoes or used to garnish roasted chicken with.

You will need:
roasted Hatch Chiles (Albertson’s has both medium and hot varieties to choose from)
tomatillos
garlic
cilantro
lime wedges
jalapeno
red onion
salt

Begin by blistering the tomatillos on a grill pan along with garlic. Blend all ingredients together, I used approximately 8 tomatillos with 3 cloves of garlic, a thick slice of diced red onion, a handful of fresh cilantro, the juice of two limes, one large jalapeño and sea salt to taste. Total cook and prep time is approximately 30 minutes. Use immediately or let cool and store it overnight in the refrigerator to let the flavors infuse!



This is a sponsored conversation written by me on behalf of Albertsons on Broadway. The opinions and text are all mine.

Wellness and my favorite tea for flu season or any season!

I’ve made it a personal goal to share more about wellness on the blog and social media as it has become more and more of a topic of interest in my own life! This Winter I’ve spent an obscene amount of time fighting off illness, more days sick than healthy and I’m really not ok with it. Being sick makes you appreciate the times that you’re well but also can cause a person to rethink their lifestyle and what sort of contributing factors are causing sickness.

While this recipe is by no means revolutionary, I thought I’d still begin by sharing something that is my go-to when filling under the weather, especially is a sore throat is one of the symptoms. Peel ginger with the side of a spoon, chop it up into chunks and pour steaming-hot water over the top. I try to let it steep for about 10 mins to allow enough ginger to melt into the water. The I squeeze half a lemon through a sieve (find the gold ones here) to catch seeds, over the top and a teaspoon of raw honey, maybe a little more. Not only is is warm and soothing to a sore throat but ginger helps with nausea and pain. Lemon aids in hydration, adds Vitamin C and is a powerful antibacterial while the honey soothes a cough and helps you sleep.

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Slightly Christmas ready

This weekend we are getting ready for Christmas at home but also for the blog! Next week a good friend of mine and myself are kicking off a week long series to get you (and me) ready for the holiday with stories, styling and DIY’s. For now this little …

Mini radish tacos with chicken dill salad

This is more of a summer food and one that sustained me thoughout many quick lunches over the summer months. I’d make the chicken salad in a large quantity and slice up one or two radishes which was a quick and ready to eat meal for a few days.The best…

MAKE / Milk Jello

When I was a girl I remember eating Arroz con Leche, which is basically a Latino version of rice pudding, at my grandmother’s house or made by my mom. Sometimes she’s ruin it with raisins but mostly it had this sweet condensed milk and cinnamon flavor, the flavors of which is still incredibly nostalgic for me.

So last week I came across a recipe that is pretty much the jello version of this called Gelatina de Leche or Milk Jello. Wait, jello?! Who makes desserts from jello anymore? This isn’t the 1960’s!
Well maybe lack of trendiness made it all the more intriguing for me to try and when I showed the recipe to my mom she said my grandmother used to make this. Of course she did!

In part because my family-isa recipe to resurrect and after buying 2x the supplies, just in case the first effort didn’t turn out, along with three stops at thrift stores for old copper jello molds, I was ready to give it a try. If you follow my Stories on Instagram then yesterday you saw Elin helping me and part of the process, ending with my son jiggling the set and unmolded yellow creation.

It tastes like my childhood and so I thought I’d share because, being a cold dish, it just might be the perfect dessert for a summer night. The recipe I used was found here, where their flawlessly bright white jello doesn’t resemble my own in the slightest! Even though I removed the cinnamon sticks after 4 mins, part of them separated and then sunk to the bottom of the mold while chilling. I’m sure straining the mixture before refrigerating would have prevented this, but the recipe never called to do so. Also, how is theirs so white?! I used the table cream, just like the recipe asked for, and it has a very oyster white color that keeps this from being a true, stark white.

Regardless of the aesthetics I thought it was good, so here you are with the directions:

Ingredients
1 cup cold water
5 tbsp unflavored gelatin
4 cups of milk
2 large mexican cinnamon sticks, broken in half
28 oz condensed milk
1½ cups crema mexicana (table cream)
2 tsp vanilla extract

/Start by blooming 4 or 5 tbsp of unflavored gelatin (reduce the amount to 4 tbsp if you don’t want it as firm) in the cup of cold water.
/Then in a medium saucepan add milk and bring to a boil. Once the milk reaches boiling point, add the cinnamon sticks, reduce the heat and simmer for about 4 minutes. Remove from heat.
/Using a slotted spoon, remove the cinnamon sticks, add in the unflavored gelatin and whisk gently until completely dissolved. Mix in the condensed milk, crema mexicana and vanilla extract, stirring until everything has been fully combined.
/Pour your mixture into your mold and refrigerate for about 4-5 hours until firm.
/Unmold your jello by dipping in a larger bowl of hot water for 3 seconds. Place a plate ontop of your jello and invert. Garnish with fresh berries, or not.


Cooking Brunch with Morsø Pans

I’m not usually one for sharing what I cook at home, although cooking is something I love to do, and do often. However, I received these beautifully designed pans from Morsø recently and wanted to do something different to showcase them.

The post Cooking Brunch with Morsø Pans appeared first on Style&Minimalism.

A favorite smoothie bowl that’s a staple at home

If you follow me on Instagram, then you saw this smoothie bowl I posted on Thursday sans recipe. In case you’re wondering how it was made I thought this would be a better place to share the recipe. We have some sort of smoothie almost everyday, blame i…

A Winter Salad & Pumpkin Soup

An enticing winter meal to make using root vegetables, lentils and feta. The full recipe is form Artilleriet and is written out in Swedish, although I tried to translate it, I don’t want to be responsible for mistaking something incorrectly. So check o…

Make / almond milk that tastes so much better than the store bought variety.

At home we consume a lot of almond milk. Oatmeal, cereal and smoothies are common foods for the kids especially who are both very picky eaters. In my defense I did provide plenty of opportunity for raw fruits and vegetables when they were younger as well as exposing them to a variety of fish, eggs and other types of meat. Despite my best efforts they are both still challenging to feed. One day Elin loves black beans, cucumbers and yogurt and the next day she wouldn’t consider touching them. My son is toast obsessed and loves different kinds of bread it with different kids of butter and mashed avocado.

The other day I was reading the label on of the store bought almond milks, not terrible but there were a few necessary ingredients that I thought just don’t need to be there. After all it only takes almonds and a bit of water to make almond milk, why the extras? Also we had run out of almond milk and the prospect of dressing the kids, packing them in the car and driving 15 mins for a carton of milk seemed ridiculous. Ultimately we still had to wait until the next day because the almonds need to soak for several hours. Out of curiosity I did buy some remade milk from the store and we all had a blind taste test and unanimously agreed the homemade version tasted much better, even sweeter despite not having added anything besides water.

To make you’ll need at least 1 cup of raw almonds, cheese cloth (I used flood cloth which has a slightly tighter weave but still works well) and a container for storing your milk in the fridge.

Soak the almonds overnight in water, you just need enough to cover them completely with a bit of extra because they will absorb some of the water.

In the morning drain the almonds and throw them in a blender with about 2 parts water (if you soaked 1 cup raw almonds, add 2 cups water to the blender). Blend well.

Line a large bowl with a clean cheese cloth. Pour the blended almond/water mixture over the cloth and twist the cloth tightly so that the milk pushed through the bottom of the cloth. Once you’ve squeezed out every possible drop of liquid from those overworked almonds, pour your beautiful milk from the bowl into a cover pitcher or bottle.

Drink cold from a glass or mix it with muesli, oats or blend with fruit and frozen bananas…which is our lazy meal go-to. ;)

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MAKE / warm Autumn toast with

Mmm, chanterelle mushrooms! These came home with me during one of my recent trips to the market though I had no initial plan for them because with mushrooms, when all else fails you can just cook them in butter. Though that is true for a lot of other foods too!
I wasn’t always fond of mushrooms, in fact it hasn’t been until the last few years that I’ve grown a fondness for them. If you’re vegan they’re like nature’s meat, savory with a hint of wildness and each variety with it’s own distinct flavor, shape and color.
So, now that the weather is colder I thought this would be the perfect time to enjoy these on warm toast as the perfect Autumn snack. I searched Pinterest for recipes and found only a lovely photo, no instructions, with cambozola and chanterelles with pear. To me that trio is the perfect gathering of autumn colors and flavors, a little sweet and a little buttery.

Toast some sourdough bread, brush with a little olive oil or fig preserves then top with sliced pears and a generous slice of cambozola. The sautéed mushrooms go right on top that to allow the heat from the mushrooms to melt the soft cheese quickly.

If you give it a try post a picture and tag me, I’d love to see!

make / banana bread with greek yogurt

Lately I have not been in the mood to cook or bake. This is partly due to the kids being picky eaters and it normally feels like a waste of time and effort. Other times the kitchen is a mess and I despise cooking in a messy kitchen, those are nights wh…

make / pescado rodrigo

Wouldn’t it be nice to peer into other homes during dinnertime and see if their food is really as beautiful in real life as it is on Instagram? Secretly I hope they’ve also just settled for cereal and milk like me.

Alright, I can’t actually remember the last time I had cereal for dinner but there have been many a night when the kids won’t go to sleep and I haven’t had time or energy to make something proper. I knew I wanted fish for dinner, Sunday night, but I was in the mood to try something different. This recipe caught my eye and appeared to be the perfect antidote to my need for something easy and fresh. We grilled corn on the cob in stead of putting the fish in tortillas so we ate the fish with the sauce alone.

I’m pasting the directions below for you.

the sauce/
1/2 cp scallions thinly sliced
1/2 cp cilantro leaves
1/4 cp freshly squeezed lime juice
1/4 cp olive oil
2 tlbs chopped jalapeño
1 tlbs soy sauce
coarse sea salt to taste

the fish/
6 ounces mild white fish fillets (I used Cod), rinse and pat dry
1/4 tsp kosher or coarse sea salt
Pinch of freshly ground black pepper
all-purpose flour to coat fish fillets
vegetable oil
12 corn tortillas store-bought or homemade

In a small bowl, combine the scallions, cilantro, lime juice, olive oil, chile and Maggi sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt to taste, if need be.

Sprinkle the fish fillets with the salt and pepper. Spread flour on a large plate and coat each fillet thoroughly on both sides.

Heat 1/4-inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking. Add the fish, in batches to avoid crowding, and sear for about 3 minutes, until crisped and browned on the bottom. Don’t fiddle with the fillets, let them brown so they don’t stick to the bottom and can be released. Turn and brown for about 3 minutes on the second side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. Put the fish on a paper towel-lined baking sheet. Keep warm in a low (250°F) oven, if you won’t eat it in the next 10 minutes.

Transfer the fish to a platter and pour the sauce on top. Or, you can do as I do, flake the fish and serve drizzled with the sauce, ready to make tacos. Serve with corn tortillas.

/recipe from Pati Jinich / photo by me

MAKE / creamy coconut & pineapple mini popsicles

For me, Summer food is all about easy and fresh. I love eating fruits and greens when it’s hot but the kids usually ask for ice cream, even though they don’t get it too often. I’ve made fruit popsicles before and they were never too popular with the li…

a simple roasted mushroom recipe



I am all about simple, uncomplicated things in life. Sometimes I find myself in the midst of a mess, which is unavoidable as a mom and someone who works freelance, but I always try to steer the ship back towards the simplest form of life. Or at least aspire to do so. Same is try for food because as much as I love eating complex dishes I don’t want to be in the kitchen all day for a single meal. My favorite sort of cooking involves just a handful of fresh ingredients and just a few basic steps for preparation.

Yesterday we grilled some blueberry & jarlsberg sausages (purchased locally) and I sautéed some greens. I also roasted these beautiful trumpet mushrooms. Nature really is so inspiring. The shape and color of these are so soft and appealing but what matters most if that they were delicious and quick.

Wipe off the mushrooms (do not wash), slice in half length wise and toss in a bit of olive oil, salt, pepper and throw in a few peeled garlic cloves. I also added a generous amount of fresh Thyme leaves over the top. Spread on parchment paper and bake at 400F / 200C for 15 minutes and enjoy!

easter brunch with DLK

I’m happy to share that I am working with webshop Design Life Kids on a blog/phot series over the next few weeks. This week is a simple brunch idea you can use to make up for yourself or your family using simple ingredients and DLK’s line of ILA produc…

kanelbullar recipe

The holidays are already fast approaching. Somehow November is almost half gone (or half “full” if you prefer) which means here in the states Thanksgiving in right around the corner. In our home the day after Thanksgiving is game time for Christmas everything! In fact my husband refuses to even look at eggnog until the end of Thanksgiving-even though the stores have been selling it now for over a month.

With that in mind I’m sharing one of my favorite Christmas recipes, you know…to bake after November 27th.

When we were in Stockholm we ate cinnamon buns every chance we got. Since then we’ve incorporated these into Christmas baking and everyone is a fan.
To make this a bit more festive I’ve collaborated with Target to bring you my favorite Kanelbullar recipe, served on their brass hammered tray. Stack some faceted dessert sized mercury plates, these votive holders (which can be found in store) to hold coconut topping for chokladbollar and gold flatware – you’ve got yourself a delicious holiday Fika/coffee break.

In case you’ve never made Swedish cinnamon buns, below is the recipe to try yourself. The batch makes quite a few buns and is completely worth the prep time!


This post is sponsored by Target. Shop Home Décor for modern luxury made easy.