Simple pleasures

Tag: NoMU


by tableofcolors

This past Sunday was windy; so windy in fact, that when I went on a run/walk in the mid-morning I at times felt as if the wind almost prevented me from taking steps in the direction I wanted to and when I changed direction I nearly had a free ride. There was small branches littering my path as I went.

Upon arriving home, dinner preparations had been started. November is the month for moose hunting and we had fresh meat on hand. It had been butchered only a few days before. It doesn’t get much fresher than this. Usually we soak our game in a salt water brine to much success. This time we had not and so my husband had made slits along both sides of the roast before applying the rub to allow the flavors to reach deep into the roast.
moose roast
The moose roast was rubbed with sea salt, black pepper and a NoMU blend that included, rosemary, thyme, marjoram, mustard, garlic, cumin and coriander seeds. After the rub was applied the roast was wrapped in foil and placed in a baking dish that was surrounded with large chunks of carrots and red onion that received a drizzle of olive oil and a sprinkle of salt and pepper.
moose roast wrapped in foil
Next the meat thermometer was placed and it was baked at 120 C/250 F until the internal temperature reached 60 C/140 F. We placed the roast in the oven and even had a baking sheet full of potatoes and carrots to be soon roasted as well.

Then the power went out. About 200,000 households were without electricity that day and quite a few were still without power also the next couple of days. The meat had reached 47 C/116 F before the blackout. We didn’t open the oven and hoped that the meat would continue to bake slowly. But since the vegetables had not been placed in the oven yet and everyone was getting hungry we had to start thinking of plan B. Since we have a gas stove, we had the option to do something stovetop. I opted for making spinach crepes since it was receiving the popular vote and we have plenty of chopped spinach from our garden in our freezer waiting to be used. As I was frying the crepes the electricity came back on and so our menu for the day was decided since the moose had reached a perfect 60 degrees. We had spinach crepes with thinly sliced moose roast, roasted carrots and onions, and seasoned marscapone dollops. It was very tasty.
sliced roast

Crepes with Spinach
1.5 l/6.3 c milk
1 tbsp sugar
2 tsp salt
1 dl/ 1/2 c wheat bran
2.4 dl/1 c chopped fresh or frozen spinach
11.8 dl/5 c flour (you may subsitute part of the flour with whole wheat flour)
4 eggs
1/2 dl/1/4 c oil

Mix all of the ingredients together with a whisk and allow to rest for a few minutes. Fry thin crepes on a medium hot frying pan.

Marscapone dollops
125 g/4.5 oz marscapone cheese
1/2 dl/ 1/4 c half and half or cream
black pepper
3/4 tbsp NoMU beef rub (rosemary, thyme, marjoram, mustard, garlic, cumin and coriander seeds)

Mix and serve with spinach crepes and thinly sliced moose roast and roasted vegetables.

spinach crepes with moose roast


Spring Cabbage Casserole AKA Kaalilaatikko

by tableofcolors

Afternoon at the Kouvola Traffic Park

As much as I love cooking and baking there are days when the sun is shining and the temperature is perfect for an outing in the park. On those days I pull out my trusty slow-cooker.

Last week we had one of those days. We usually go to the traffic park at least once every summer. The traffic park is great. It has traffic signs, crosswalks, one-way streets, sidewalks and an intersection with real traffic lights. Not only did we have loads of fun (even Mom and Dad took turns driving the adult-size “car”) it is a very pocketbook friendly place to go since it is free of charge.

Before we left for the park, I browned the ground hamburger, chopped up one spring cabbage, an onion and some herbs. Next I grated some carrots and mixed in some uncooked rice, water, salt, pepper and chili. I prefer using the Crock Pot 5.7 liter slow cooker with a timer. As we headed out the door I set the timer on my slow cooker for four hours. When we came home with our bunch of hungry kids it was all ready to go. Very easy and very simple.

The spring cabbage casserole is an interesting dish. It strongly divides opinions. Some love it and others don’t. It may not be a beauty when it comes to outward appearances but it definately is worth a try. It is good wholesome food made out of simple ingredients that are both healthy and budget friendly. In the recipe below I used spring cabbage but regular cabbage works just as well. In Finland the first batch of spring cabbage to appear in the produce section is from Hungary. Around mid-summer, spring cabbage from local producers is also available.

Spring cabbage casserole

Spring Cabbage Casserole

750 g/1.6 lbs ground beef/hamburger, browned
1 onion chopped
1 spring cabbage (about 700 g/1.5 lbs) chopped
150 g/5.3 oz or about three carrots coarsely grated
2 dl/just under one cup of rice
4 dl/1.7 cups of water
2 tsp of NoMU Pork ( a spice mix from South Africa that contains no additives or flavor enhancers) includes thyme, rosemary, cumin, black pepper, oregano, paprika, coriander and natural smoke flavor.
one handful of fresh parley and chives chopped fine
a pinch of freshly ground chili
salt and pepper to taste

Brown hamburger meat. Add all other ingredients into the slow cooker and let it do its magic.

Cook on low for four hours. Serves 8.

Who do you think is having more fun, the kids or Mom?