Tag Archives: carrots

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

In our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Atle Larsen, Group Brand Manager, and one of his favorite family recipes inspired by life on the water in Norway.

For as long as I can remember, fish and seafood have been an important part of my diet. Growing up near the ocean in Norway, I have fond memories of going down to the harbor, pumping rainwater out of the boat, and setting out to sea with my grandfather Emil to either set or pull fishing nets.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Peering over the side of the boat while my grandfather pulled the nets, I would watch in anticipation of what we might catch.  If I could see white (the belly of the fish), I knew we would go home with dinner.  Back at my grandparents’ house, one of us would clean and prepare the fish for dinner and the freezer.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

On occasion, we would bring back cod, which meant I could look forward to my then-favorite dinner: boiled cod with boiled potatoes and carrots along with melted butter and parsley. The more abundant pollock and haddock was either served pan fried or made into fiskekaker (fish cakes).

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Fiskekaker presented a great opportunity to add some spices and flavors to the typically bland Norwegian diet. My grandmother would prepare fiskekaker just like the recipe described below. After browning, they were added to a saucepan full of brown sauce and were often served with boiled potatoes. Potatoes are a staple in my home region and were served every night in my home except when we had spaghetti bolognese. From the age of seven, it was my responsibility to peel the potatoes for dinner. I have always enjoyed the flavorful taste of fiskekaker and it brings back special memories of fishing as a child with my grandfather.

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach

Heritage Dish: Norwegian Fish Cakes - Atle Larsen shares his favorite recipe from his childhood in Norway on Everyday Good Thinking, the official blog of @hamiltonbeach


Norwegian Fish Cakes with Brown Gravy and Vegetables
SERVES: 6

Ingredients
3 medium potatoes, peeled, sliced in quarters lengthwise
6 large rainbow carrots, peeled, cut into 2” pieces
2 lbs boneless skinless white fish fillets (haddock, cod, etc)
1 ½ teaspoons salt
1 ½ teaspoons potato starch
½ teaspoon ground nutmeg
⅔ cup whole milk
¼ cup chopped fresh chives
⅔ cup all purpose flour, divided
6 Tablespoons vegetable or canola oil
½ yellow onion, chopped
3 cups beef stock, divided
2 Tablespoons Kitchen Bouquet
salt and pepper
Instructions
Put the potatoes and carrots in a medium pot and cover with cold, salted water by 2 inches. Bring to a boil over medium heat and cook until fork tender, about 15 minutes. Drain and set aside.
Place large chunks of fish and salt in work bowl of food processor and, using S-blade, pulse until coarsely chopped. Add potato starch and nutmeg and pulse to combine. Slowly add the milk, pulsing just until combined, and then the chives. Form the fish cakes into 12 round patties. Put 1/3 cup flour on a plate and dip patties to coat.
Heat oil in a large skillet over medium heat. Working in batches, fry on both sides until crisp and golden. Drain on paper towels and set aside.
Cook onions in remaining oil while fish cakes are draining. When the onions are soft and translucent, remove them from the pan and set aside.
Add 1 cup stock and scrape the pan until all the browned bits have become loose. Continue to cook for 2-3 minutes to allow stock to reduce.
Add remaining ⅓ cup flour and whisk to combine until there are no visible lumps. Cook another 1-2 minutes, whisking continuously, until the gravy thickens and becomes smooth. Gradually add the Kitchen Bouquet and the rest of the stock to the pan and whisk until smooth, cooking another 4-5 minutes, or until the gravy is slightly thicker but not quite at desired consistency. Season with salt and pepper to taste.
Reduce the heat to low. Add the onion, potatoes and carrots to the pan and stir into the gravy. Add the fish cakes to the pan and let simmer in brown gravy for 2-3 minutes, or until gravy has reached desired consistency. Serve fish cakes in the gravy with the vegetables.
Everyday Good Thinking http://everydaygoodthinking.com/

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Stack n Snap food processor on Everyday Good Thinking @hamiltonbeach

The Hamilton Beach® Stack & Snap™ 12 Cup Food Processors rely on robust motors to chop, slice, shred, mix and puree just about anything you put in the bowl. Hamilton Beach® Food Processors are the ultimate kitchen appliances, whether you’re cooking for two or prepping for a large family meal.



rosemary-apricot-brisket-pot-roast

With spring underway, many moms and dads are rushing to get the kids to extracurricular activities. It’s not always easy to get dinner on the table quickly, but one-pot meals make it doable – especially when you can utilize the slow cooker as your at-home chef. While pot roasts are our most popular slow cooker recipes, we know you need some variety in your pot roast repertoire. So we decided to stick with the theme and change it up just a touch. This version of a traditional slow cooker pot roast is made special with the addition of savory rosemary and sweet apricots, and we used beef brisket instead of chuck roast. You can use whichever cut you prefer – we’re just happy to change things up a little bit and add a something new to your arsenal.

Rosemary-Apricot  Brisket Pot Roast from Everyday Good Thinking - @hamiltonbeach


Rosemary-Apricot Brisket Pot Roast
SERVES: 6

Ingredients
1 Tablespoon vegetable oil
3 teaspoons salt, divided
3/4 teaspoon cracked black pepper
1 (3 3/4 lb.) trimmed beef brisket
1 cup beef broth, divided
1 lb. baby carrots
1 lb. petite red potatoes, cut in half
2 medium onions, quartered
2/3 cup apricot preserves
3 Tablespoons red wine vinegar
4 garlic cloves, minced
2 Tablespoons chopped fresh rosemary
1/3 cup flour
Instructions
Heat oil in stovetop-safe slow cooker cookware over medium-high heat.
Rub 2 teaspoons salt and 1/2 teaspoon pepper over both sides of beef. Add brisket to cookware; cook 8 minutes, turning at 4 minutes.
Remove brisket; set aside. Add 1/2 cup of broth to cookware; stirring until mixture is reduced.
Place cookware in base; add carrots, potatoes, onion, remaining salt and pepper. Top with brisket.
Stir preserves, vinegar, garlic, rosemary and remaining broth; pour over brisket.
Cover and cook on HIGH 4 hours or Low 7 1/2 to 8 hours.
Remove brisket and vegetables from crock.
Add flour to medium bowl; whisk in 1 cup liquid from crock. Heat crock over medium-high heat until mixture boils; gradually stir flour mixture into crock until mixture thickens.
Slice brisket before serving and serve with vegetables and gravy.
Everyday Good Thinking http://everydaygoodthinking.com/

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The Hamilton Beach 6 Quart Programmable Stovetop Slow Cooker (33567) makes slow cooking browned meats a breeze and reduces cleanup since it can all be done in one pot.



Shepherd's Pie from Everyday Good Thinking, the official blog of @HamiltonBeach

Shepherd’s pie is one of those delicious comfort foods that tastes like home whether your parents made it for you as a kid or not. With savory beef, peas, corn and carrots in a rich gravy on the bottom and mashed potatoes on the top, it’s the quintessential casserole that appeals to everyone in the family because it doesn’t lean too far in any one direction. It’s comforting and warming without being too heavy, so it’s perfect for this transition to spring.

Shepherd's Pie from Everyday Good Thinking, the official blog of @HamiltonBeach
 

Traditional British versions of Shepherd’s pie use lamb. Here, we’ve used ground beef, but you can use either as both versions taste great! Feel free to serve it with garlic bread, but it’s not necessary since you can use the potatoes to scoop up all the yummy gravy. Save time by chopping your carrots and onion with a food processor and use your hand mixer to whip up perfect mashed potatoes. You can even assemble the pie ahead of time and stick it in the oven a half hour before dinnertime.

Shepherd's Pie from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 

 


Shepherd's Pie
SERVES: 6

Ingredients
1 1/2 pounds russet potatoes, peeled and cut into 2-inch cubes
1/2 cup sour cream
2 Tablespoons butter
2 Tablespoons milk
1/2 teaspoon salt
1 pound lean ground beef
2 medium carrots, peeled and chopped
1 large onion, chopped
1 garlic clove, minced
3 Tablespoons flour
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon cracked black pepper
1 can (15 oz.) beef broth
1 Tablespoon Worcestershire sauce
1 cup frozen corn, thawed
1 cup frozen peas, thawed
Instructions
Cook potatoes in water in a medium saucepot over high heat until fork tender; drain water and return potatoes to saucepot. Add sour cream, butter, milk and 1/2 teaspoon salt. Beat with a hand mixer until mixture is smooth and well blended. Set aside.
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside.
Spray large skillet with cooking spray; heat over medium-high heat. Add beef. Stir and cook 4 minutes. Add carrots, onion and garlic; cook an additional 4 minutes or until onions are clear.
Stir in flour, salt, thyme and black pepper; stirring for 1 minute until flour is blended with beef mixture. Gradually stir in broth and Worcestershire sauce, cooking 3 to 5 minutes or until mixture comes to a boil and thickens. Stir in corn and peas.
Pour mixture into prepared dish. Carefully, spread mashed potatoes over the meat mixture.
Bake 25 minutes or until mixture potatoes start to brown and mixture is bubbling along the sides of the dish.
Notes
Substitute leftover mashed potatoes if you have them, and bake 5 minutes longer.
Everyday Good Thinking http://everydaygoodthinking.com/

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Carrot Cake from Everyday Good Thinking, the official blog of @HamiltonBeach

Carrot cake is simply delectable, and since it’s made with two cups of shredded carrots, it’s healthy, right? We can’t be the only ones who try to rationalize our second piece that way. The crushed pineapple adds an extra layer of sweetness and a soft texture to the crunch of the pecans. The tartness of the cream cheese frosting brings it all together, making one sweet, crunchy, moist delicious cake.

Carrot Cake from Everyday Good Thinking, the official blog of @HamiltonBeach
 
 
Carrot Cake from Everyday Good Thinking, the official blog of @HamiltonBeach
 

 


Carrot Cake
SERVES: 16

Ingredients
2 cups all-purpose flour
2 cups shredded carrots
1 cup chopped pecans
1 can (8oz.) crushed pineapple in own juice, undrained
1 cup sugar
3/4 cup vegetable oil
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
Instructions
Preheat oven to 350°F. Line the bottoms of two 9-inch baking pans with parchment paper.
Add all ingredients to a large mixer bowl; beat on low 2 minutes until blended. Increase speed to medium; beat 4 minutes.
Pour mixture evenly between prepared pans.
Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
Remove from pans; cool completely on wire racks.
Place one cake layer on cake plate; spread top of layer with 1/2 cup Cream Cheese Frosting. Top with remaining layer; frost side of top of cake. Refrigerate until ready to serve.
Everyday Good Thinking http://everydaygoodthinking.com/

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Cream Cheese Frosting

Ingredients
1/2 cup (1 stick) butter, softened
1 (8 oz.) package cream cheese, softened
1 tsp vanilla extract
2-3 tablespoons milk
1/4 tsp salt
3 cups powdered sugar
Instructions
In a large bowl, beat butter, cream cheese, vanilla, milk and salt until creamy.
Begin adding powdered sugar and beat until creamy and smooth. Add more milk if the mixture is too thick.
Spread onto cupcakes or cake.
Everyday Good Thinking http://everydaygoodthinking.com/

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Carrot Cake from Everyday Good Thinking, the official blog of @HamiltonBeach