Here is the Oreo Fudge recipe I promised. English isn't my mother language, so I'm sorry for any misspelling!

6,75 dl sugar

175 g unsalted butter

1,75 dl condensed milk (not sweetened)

200 g marshmallow fluff

350 g white chocolate

1 tablespoon vanilla extract

14 Oreo crackers

Mini Oreo's

Melt the butter in a saucepan (I recommend to use a teflon-coated saucepan). Add the sugar and the condensed milk and boil. Let the mixture boil, while you're stirring constantly for 3 minutes. Take the pan from the heat. Mix in marshmallow fluff, vanilla extract and white chocolate that's chopped up. Stir until both the marshmallow fluff and the white chocolate has melted. 

Crush 8 Oreo crackers into crumbs, by using a food processor (use both cookies and the cream filling). Mix this into the batter. Notch so the remaining 6 Oreo crackers up rough, and flip the pieces into the batter. 

Dress a roasting pan (I prefer 20 x 20 cm) with baking paper, and pour the batter into it. Smooth the surface, and garnish with Mini Oreo's.

Let it cool down in the fridge for some hours, preferably over the night.

If you have any questions, just ask! :)

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Viking milk is the Norwegian condensed milk!

Butter, condensed milk and sugar

Marshmallow fluff, vanilla extract and white chocolate is mixed into the batter.

Pour the batter into the pan when you have added the crushed Oreos, and put mini Oreos on top. Put it into the fridge.

Oreo fudge = foodgasm!

Cardinals, in the family Cardinalidae, are passerine birds found in North and South America. They are also known as cardinal-grosbeaks and cardinal-buntings. The South American cardinals in the genus Paroaria are placed in another family, the Thraupidae (previously placed in Emberizidae).

They are robust, seed-eating birds with strong bills. The family ranges in size from the 12-cm (4.7-in), 11.5-g (0.40-oz) and up orange-breasted bunting to the 25-cm (9.8-in), 85-g (2.99-oz) black-headed saltator.

Ingredients:

1 ½ cups any pasta (I used whole wheat Spaghetti)
3-4 Tbsp olive oil
2 medium onions, chopped
2 medium carrots, very finely chopped or grated
1 bell pepper, chopped small
4-5 garlic cloves
3 cups chopped tomatoes (about 6-8 large tomatoes) OR use 3 cans chopped tomato with the juice
2 tbsp tomato puree OR tomato ketchup if you like your sauce a bit sweet
6-7 cups vegetable broth / stock (or chicken broth, if you like)
1 tbsp of mixed herbs like parsley, basil, oregano, thyme, allspice
Salt to taste
1 tsp Black pepper, ground fresh
2 tbsp Parmesan cheese, grated (optional)

How to make?

1- In a pot, heat the oil and sauté onion until translucent. Add carrots and garlic and sauté for 2 more minutes.

2- Add chopped bell peppers, tomatoes, tomato puree, spices and about 4 cups broth. Bring to boil and then simmer for about 15-20 minutes till the carrot chunks are soft enough for your taste

3- Add pasta and simmer until it is tender, about 15 minutes. Stir from time to time and add more stock while cooking to achieve the consistency you like.
4- Sprinkle some herbs on top, and serve with grated Parmesan cheese (optional)

Notes:

- 1If using spinach, add it towards the end of cooking with the pasta, to retain the nutritional value of the leaves.
- Other vegetables which are good for such pasta skillet are- baby corns, mushrooms, zucchini, sweet corns, peas, celery etc.
- If preparing sauce beforehand, cook it for 20 minutes and then store. When using for pasta, bring it to a boil using some extra water and add pasta to it. Do not add the pasta without bringing the stock / sauce to boil. Read my post on how to get the perfect pasta each time.
- The vegetables get soft when cooked in the sauce, and thats how I prefer them. But you may like them crunchy enough, so take care to adjust the cooking time accordingly

PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins

Easy 30 Minute Chicken Stir Fry. Loaded with vegetables and tossed in a spicy Asian sauce.

Serves: 4

INGREDIENTS:

½ tablespoon extra virgin olive oil
3 lean chicken breasts
½ tablespoon extra virgin olive oil
½ onion, sliced
2 cups broccoli
1 cup carrots, julienne
1 cup mushrooms, sliced
2 cloves garlic, minced
½ tablespoon peanut butter
1 tablespoon soy sauce
½ teaspoon sriracha
couple dashes of fish sauce
¼ teaspoon sesame oil
⅛ teaspoon red pepper flakes
⅛ teaspoon sesame seeds

INSTRUCTIONS:

1- Add oil to a large skillet.
2- Add chicken and saute until fully cooked, 4 minutes on each side. Take out of the pan and set aside.
3- In the same pan heat another ½ tablespoon of oil.
4- Add onions, broccoli, carrots and mushrooms. Saute for 3-4 minutes until slightly tender.
5- Add in garlic and saute for 1 minute.
6- Stir in peanut butter, soy sauce, sriracha, fish sauce, sesame oil, red pepper flakes and sesame seeds. Bring to a low simmer and cook for 1-2 minutes.
7- Slice cooked chicken and add back into the pan. Toss to coat the chicken. Cook until chicken is warmed through (1-2 minutes).
8- Garnish with extra sesame seeds and serve immediately

INGREDIENTS:

1 cup farro (another grain like brown rice or quinoa would work)
2 cups chicken broth
3 cups water, divided
1 tablespoon olive oil
½ red onion, minced
2-3 cloves garlic, minced
2-3 jalapeños, minced (remove ribs and seeds if you do not want it to be spicy)
1 lb. ground turkey
1 14-ounce can black beans, rinsed and drained
2 teaspoons ancho chili powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 cup salsa (works best with a "fresh" salsa brand like Salsa Lisa)
2 14-ounce cans crushed fire roasted tomatoes
toppings (sour cream, cheese, green onions, tortilla chips)

INSTRUCTIONS:

1- Bring the chicken broth and 1 cup of water to a boil in a small saucepan. Add the farro (or rice or whatever grain you're using), cover the pot, and reduce to a simmer for about 30 minutes or until all liquid is evaporated.

2- While the farro is cooking, heat the olive oil over medium high heat. Add the onions, garlic, and jalapeños and saute for 1-2 minutes, stirring frequently to avoid burning the garlic. Add the turkey and cook until all the meat is browned and broken apart into "crumbles". Add the black beans, ancho chili powder, chili powder, cumin, salt, and salsa and simmer for a few minutes. Add the tomatoes and however much of the remaining 2 cups water that you feel like you need to get the right consistency. Simmer for a few minutes while the farro finishes cooking in a separate pot.

3- Add the cooked farro to the pot of chili and stir to combine. Top with sour cream, cheese, green onions, and tortilla chips.

NOTES:

If you like a sweeter chili, add a tablespoon or two of tomato paste to the meat mixture before adding the salsa, tomatoes, and water.

This chili (like most chili recipes) will taste better after it hangs out for a few hours or even a day or two, so if you have time to throw it in a slow cooker and let it get all delicious for a few hours before serving , I would totally recommend that. But it still tastes good in 30 minutes if that's all the time you have!

prep time: 15 MINUTES cook time: 15 MINUTES total time: 30 MINUTES
yields: 4
Ingredients:
- 3/4 cup sake, divided
- 1/4 cup + 2 tablespoons low sodium soy sauce, divided
- 2 tablespoons fresh ginger, grated
- 2 cloves garlic, minced or grated
- 2 teaspoons sambal oelek (chili paste)
- 2 tablespoons sesame oil, plus more for cooking
- 1 1/2 pounds salmon, cut into bit size pieces
- 6 green onions, chopped
- 2 bunches broccolini, stalks halved lengthwise
- 1 1/2 cups frozen edamame
- 1 (3 ounce) box soba noodles
- 2 tablespoons toasted sesame seeds
- 1/4 cup roasted cashews
Instructions:
In a medium bowl, combine 1/4 cup of the sake, 1/4 cup of the soy sauce, the ginger, garlic sambal oelek and sesame oil. Whisk until combined, now add the salmon and gently toss. Allow the salmon to sit in the marinade for 10-30
minutes.
Meanwhile cook the soba noodle according to package directions, draining and then rinsing with cold water to stop the cooking.
Heat about a tablespoon of sesame oil in a wok or high sided skillet over high heat. Drain half the salmon from the marinade and cook, turning for 2-3 minutes until just cooked and lightly caramelized. Be careful when turing the salmon as it is delicate. Remove and repeat with the remaining salmon. Cover the salmon loosely with foil and let rest 5 minutes.
Add another tablespoon of oil to the wok. Add the green onions and stir fry for 2 minutes. Add the 1/4 cup sake, broccolini, edamame and the reserve marinade. Cook, stirring, for 3-5 minutes until liquid has reduced slightly. Add the remaining 1/4 cup of sake and remaining 2 tablespoons of soy sauce. Toss the soba noodles, along with the salmon and all of the juices from the salmon, into the wok. Toss well, cook another 3-4 minutes or until warmed throughout and the sauce has thickened. Serve with sesame seeds and cashews.