Höstig Pasta Salad

The Swedish language, is amazing. They take any old word and turn it into an adjective. Like Höst, meaning Fall, for instance. When wanting to describle something "fall like" they simply add the equivalent to our "y" and suddenly have, "fally"...? Personally, I think it stems from lack of creativity. But whatever the case, I dig it. It makes for a lesser vocabulary, and in turn a more quiet type of folk.

Being your typical loud American, it took a while to find that balance, between silent Swede and big mouth. I found that balance through cooking. While cooking, I keep quiet and when finished, I get to write about it...which is my silent form of flapping my gums.

NEEDS:
-1 package whole wheat, spiral pasta, cooked, drained and set aside.
-1 large sweet potato, peeled, chopped and steamed until barely tender (about 10 mins)
-2 large red beets, peeled, chopped and steamed
-1 large yellow pepper, washed and chopped
-Few handfuls of fresh, mixed greens, washed
-1 tbl olive oil, S&P to taste

To Do:
Cook it all up throw into a big pretty bowl and toss with a little olive oil, salt and pepper. Voilá!

Fat Ass Chocolate Cake

Ok, this cake is so not healthy. Nor was it intended to be. Sweden masters most desserts, but there are two things that do not exist here. Chocolate cake and American style cookies. Cookies are up next, but let's start with this baby first.

 Let me just say, that this goes against all I'm for...but once a year I need it. I made it for my birthday, and for those of you that know me, you know that I love chocolate and that my birthday was far too long to be posting this now, but I've had bigger fish to fry.

At first glance, you may choke at the amounts of sugar...but don't blame me. I give Martha Stewart full credit and blame.

NEEDS:
3 sticks unsalted butter
3/4 cup cocoa powder
1/2 cup boiling water
3 cups cake flour
1 tsp baking soda
1/2 tsp salt
2 1/4 cups sugar
4 lg eggs, lightly beaten
1 tbl vanilla
1 cup milk

To Do:
-Pre heat your oven to 175c or 350f
-Whisk cocoa into boiling water, set aside
-Sift flour, baking soda and salt
-Cream butter and sugar until fluffy, add eggs one at a time, and then vanilla
-Whisk milk into cocoa mixture
-Add flour to butter mixture, in three portions, alternating with cocoa mixture
-Pour into three round buttered pans and bake for 35-40 mins
-Level off bottom and middle cake layers with a serrated knife, and let cool completely.

For the Frosting:
-2 cups butter, softened
-7 cups powdered sugar
-2.5 cups cocoa powder
-1 tsp vanilla
-1 cup milk (if more is needed, add teaspoon, by teaspoon until desired consistancy is reached)

To Do:
-Whip all ingredients together, frost cake when completely cool.

NOTE: This frosting is sicky sweet when tasted alone. I almost threw the entire batch away. However...when paired with the cake, it is incredible.

Ruthie's Pad Thai

Oh Ruthie. One of the loveliest little ladies I know. Aside from shining her bright light on all she meets, spreading love around the world and selling fabulous floral arrangements from a small shop on Maui's upcountry...she can cook. And my favorite thing she whips up, happens to be the best pad thai I've yet to try. She never had her measurements down to a science, so neither do I...but for you, I've tried to pay attention to how much goes here, and how little goes there...but this dish is based on a "taste as you go" method, so if you feel like something is lacking, add a dash.

NOTE: Yet again...asian food stores have everything your cupboard desires.

NEEDS:
1 Package Rice Stick Noodles
1 Package Pre-fried Tofu (chicken works too!)
1 large bunch Pak Choy, washed and chopped
2 handfuls Sugar Snap Peas, washed
1 bunch Broccoli, washed and chopped
2 handfuls Bean Sprouts, washed
1 large onion, chopped
2 cloves garlic, minced
1 large egg

For the Sauce:
6 heaping tbl Peanut Butter
1 cup Water
1 tsp Fish Sauce (optional)
4 tbl (light sodium) Soy Sauce
2 tbl Rice Vinegar
1 tbl Raw Sugar or Agave Syrup
1 tbl Mae-Ploy Red Chili Paste
4 tbl Sweet Chili Sauce

To Do:
Make your sauce, by throwing all ingredients into a blender. If you like it a bit spicier, add a little more chili paste. But please, start with a small amount and taste as you go! If it tastes too salty add a bit more sugar...too sweet, vinegar.

-Cut each tofu triangle into thirds and fry in about two tbl oil, until golden. Set aside.
-Add a little more oil to your wok, fry onion and garlic until soft. Add egg and scramble.
-Throw in Pak Choy, Peas and about half of your Bean Sprouts. Cook for about 2 mins stirring constantly and set entire wok aside.
-Prepare your noodles accoring to package directions. They should take no more than 3 mins so do this last.
-Oce noodles are prepared, throw your wok back on warm burner, add noodles.
-Mix everything as best you can (little challenging) pour sauce over it all and mix some more.
-Top with remaining bean sprouts and serve.

Grab yourself some chopsticks and enjoy a little heat on a blustery winters eve.