Chicken meatballs are a somewhat lighter, healthier alternative to traditional beef meatballs. The lighter flavor of chicken also pair better with an intense soy glaze. I like to make a large batch of meatballs and heat thm up for meals later on. The glaze can burn rather easily, so its easier to heat them in…
Author: Nordic Nick
Creamy Lamb Curry
Lamb shoulder has been my favorite cut of meat for quite ssome time. Properly cooked, you’ll end up with very tender and flavorfull bits of lamb. The braising liquid of the lamb is saved to make a rich lamb broth that can be used later. Cooking lamb shoulder does take some time, but this recipe…
Spicy anchovy pasta
I like having a variety of simple and quick pasta dishes that can be made from common ingredients and long lasting ingredients. While anchovies might not be a staple in most peoples pantry’s, a tin of anchovies does store for a long time so it’s pretty easy to just have one in store for when…
Roasted tomato Salsa
I like to grow chilies in the summer, so I regularly have a large amount of chilies to use. A good way to use them is to make a canned salsa. If properly prepared, it should stay edible for up to a year, though the longest I’ve kept them is 6 months. I used simple…
Asparagus risotto
I have a bit of a love-hate relationship with asparagus. When well prepared it’s a versatile side dish that goes well with many different types of proteins. But when poorly prepared you’re bound to get a mouthful of wooden, fibrous, hard to eat asparagus. With this dish the risk of getting poor asparagus is minimized,…
Dan Dan noodles
Dan Dan noodles have their roots in china, but just like any other popular dish, the recipe has it’s own interpretation in different cultures. This recipe is closer to the American version because of the inclusion of tahini and peanuts, but it still packs quite a bit of that spicy punch that the original recipes…
Simple and delicious hummus
Hummus makes for a delicious sauce with roasted veggies or just as a spread on some bread. This recipe is ideal for a spreadable hummus, as the consistency is on the thicker side, and the flavor is slightly milder than what I like to have as a sauce. If you prefer a thinner hummus adding…
Roasted brusselsprouts and mushrooms
Brusselsprouts were something that I didn’t really like. When overcooked and under-seasoned they can be down right disgusting. Fortunately, as long as you prepare them correctly, they make an extremely easy and low effort side to many dishes. To prepare brusselsprouts, cut off a small sliver from the base and rinse with water to clean…
Simple Naan Bread
Eating naan’s used to be treat that I got whenever I ordered out for Indian food. Store bought naan’s were massive disappointments, and I was worried that making them myself would turn out to poorly as well. Obviously I’d be missing an important tool for making authentic naan, a tandoori oven, so how good could…
Archipelago bread (saaristolaisleipä)
Saaristolaisleipä, literally translated to archipelago bread, Is a traditional Finnish rye bread. This recipe isn’t completely loyal to the traditional recipes, the most notable difference being the addition of cocoa powder. The bread is rather dense and relatively sweet with a slight bitter twinge. It pairs really well with more savory toppings, like smoked salmon,…
Nordic Nick Recipes 