About Scandinavia

Where is Scandinavia?

The part of Europe known as Scandinavia and the Nordic region includes the countries of Denmark, Sweden, Norway, Iceland, and Finland.

What is Scandinavia known for?

Known for consistently ranking among the happiest places in the world, four Nordic countries took the top spots in 2019. According to the United Nations’ World Happiness Report, Finland came in first place, followed by Denmark, Norway, and Iceland.

Aside from a sense of contentment and well-being, citizens enjoy traditional foods that are fresh and natural.

What are the staples of Scandinavian Food?

Ingredients come from the surrounding seas and forests. The following ones are popular, and included in many meals.

• Potatoes
• Fish
• Berries
• Herbs and spices, like:
  • Dill
  • Cardamom

A party’s more than just food. Here are some ideas for hosting a fun and festive football-viewing party.

Super Fun Tips for Football Game Parties

• Cut placemats out of small pieces of AstroTurf. Paint with white stripes to make goal lines.
• Hang your favorite team’s banner above the TV to get everyone excited for the game.
• Make a TV commercials bingo board. Draw squares on a blank board and write in the advertisements that you think will air during the game. Have everyone check them off as the party goes on.
• Purchase mini foam fingers and have guests wear them to create a stadium feel in the living room.
• Rate the ads. This activity is for those who love the commercials as much as the game. Print out mini signs that can be attached to wooden ice pop sticks. Guests can raise their choice of sign based on what they think of the commercial that’s airing. Ideas for signs include: “Change the Channel” and “This One’s a Winner.”

The turkey may get all the press, but it’s the sides that steal the show on Thanksgiving Day. Enjoy these healthy takes on everyone’s favorites. They’re lower in saturated fat and sugar than traditional dishes but still full of flavor.

Tips for a Less Stressful Holiday Dinner

There’s no way to guarantee there won’t be some drama preparing the big meal. But by following this turkey-day timeline, you can help ensure the holiday runs a bit more smoothly.

Remember, the most important part of the holiday is to enjoy time spent with friends and family!

• 1 to 2 Weeks Before Thanksgiving Planning

  • Confirm the number of guests.
  • Plan the menu.
  • Read through all the recipes you’ll use, and make shopping lists.
  • Decide on decorations, table settings, and serving dishes

• A Few Days Before Thanksgiving Prep

  • Make any food that can be prepared ahead (cranberry sauce, pie dough).

• The Day Before the Thanksgiving Planning

  • Complete food shopping.
  • Prepare dishes that can be made in advance (soup, pie).
  • Chop veggies for side dishes. Refrigerate them in covered bowls or sealed plastic bags.
  • Set the table.

• Thanksgiving Day Tasks

  • Prep turkey for roasting, and place it in the oven at a predetermined time.
  • Prepare stuffing and all other sides.
  • Once turkey has roasted, allow it to rest before carving. Make gravy and reheat side dishes.
  • Arrange food on a buffet table or dining table.
  • Carve turkey and serve guests.

If you’re new to gluten-free baking, you’ve probably discovered it’s a completely different science than traditional baking.

The standard rules no longer apply, but: with a little know-how, you can make treats to be proud of.

Let go of expectations. Patience and practice are part of learning anything new, including gluten-free baking.

So, get your gluten-free kitchen ready and get baking!

Following Gluten-Free Recipes

Follow recipe instructions carefully. All baking—including gluten free—is a science, and tinkering with a recipe is likely to "yield undesired results."

• Timing is Everything

  Using a timer is crucial when baking gluten free. Don’t rely on visual cues to know when something’s done.

  Even when they’re cooked through, gluten-free goods can appear underdone, slightly wet inside, and soft to the touch.

  As these items cool, these issues are often eliminated as the starches set and become firm.

• The Right Pan for The Job

  Use the size and style of pan the recipe recommends.

  Place the pan in the center of a preheated oven for the most even baking.

• Check The Temperature

  Correct oven temperature is crucial in gluten-free baking. Make sure your oven is accurate by testing it with an oven thermometer.

Working with Gluten-Free Batters

With a gluten-free batter, there are old rules to forget, and new ones to learn.

• Don't Be Afraid of Over-Mixing

  With traditional baking, you are often advised never to over-mix a batter. The opposite is true with gluten-free baking.

  Over-mixing a gluten-free batter gives it more structure, so the baked good has a better chew and rise.

• Let The Batter Rest

  Allow gluten-free batter to have some rest time. Let it sit for 30 minutes, covered, before baking.

  This allows the flours and starches time to soften and absorb liquid. It also helps batters thicken and become less sticky.

• Loosen With an Egg

  If a gluten-free batter is too dense, add an extra egg before baking. The end product will be lighter and fluffier.

• Trust The Recipe

  Don’t be alarmed if a batter appears too thin or thick. A mistake many home bakers make is to change the amount of ingredients if something looks off. Resist the temptation and trust the recipe.

Gluten-Free Grains, Flours & Starches

There's a wide variety of gluten-free baking ingredients out there, and you can't treat any of them the same as wheat flour.

• Store Cooled or Frozen

  Gluten-free grains and starches have a shelf life. Store them in the fridge or freezer to maintain freshness.

• Use in Combination

  Be prepared to use a combination of flours and starches when baking gluten free. While this is more tedious than using one general all-purpose flour, the end product will be better.

• Differences in Flavor

  Some gluten-free flours and starches can have strong and unique tastes. Mask off-putting flavors by adding extra vanilla extract or ground spices. Cinnamon works well as it has a natural sweetness.

• Be Careful Measuring

  Gluten-free flours and starches tend to be finer than wheat flour, so they don’t measure as evenly and consistently in the measuring cup.

  If you have a kitchen scale, use that to weigh your GF powder ingredients. If that's not an option:

  1. Carefully spoon gluten-free flours and starches into the cup.
  2. Occasionally shake the measuring cup so the flour settles. Don’t pack the flour in or tap the cup.
  3. Scrape away excess flour with a flat edge, such as the back of a butter knife.

Cooking doesn’t have to be complicated. Whether you’re just learning how or consider yourself the family chef, this list of kitchen hacks will help you quicken kitchen time while keeping your meals healthy and delicious.

Tips for Using a Knife in The Kitchen

• Keep Your Cutting Tools in Shape

  • After using a cutting board, rub half a lemon on it to prevent odor from collecting on it over time.

  • If your knives are getting a bit dull, grab an old coffee mug and carefully scrape the knife along the bottom ring. Then wash the knife before use.

• Slicing, Dicing, and Peeling Produce

  • How to Cut Small Tomatoes and Grapes

    1. Place a handful of them on a clean surface and put a clean plate on top of them.
    2. Hold the plate down lightly with one hand to keep the food in place.
    3. Hold the knife parallel to the plate with the other hand as you cut the food in half.

    Check out this demo.

  • How to Cut Open a Pomegranate

    1. Place it right-side up. Cut a circle about an inch wide in diameter off of the top of the pomegranate so you can see the seeds inside.
    2. Place the knife between two groups of seeds without letting it touch the center of the pomegranate.
    3. Cut downward until you get to the bottom. Continue cutting from top to bottom until you’ve cut between every seed.
    4. When you’re done, you’ll be able to pull the pomegranate open with no mess.

    See a video here.

  • Cutting Onions, The Easy Way

    1. Cut the onion in half from top to bottom and remove the peel.
    2. Place one half flat-side down and cut in the opposite direction.
    3. Carefully hold the knife parallel to the cutting board and cut from top to bottom again.

    Watch how it's done here.

    While you’re cutting that onion, chew gum and avoid inhaling through your nose. This will help you avoid getting onion chemicals in your nasal cavity. Gum can also help to diffuse the tear-causing chemicals and the odors associated with onions.

Everyone likes a big bird, and nobody likes waste. By now we all know the routine: guests start to leave, and the host sends them with as many containers as humanly possible! But if you look beyond the old standards—use the turkey carcass to make soup stock, pile the meat into a "Day After" sandwich—you can enjoy your leftover meat for days without eating the same meal twice.

We’ve all been there. You go to make a cake or batch of cookies and realize you’re out of baking powder... or butter... or eggs.

Next time you’re in the kitchen and realize you need to think quickly, refer to this handy information.

Getting a New Slow Cooker

• Choosing the Right Model For You

  • Size Matters

    If you’re in the market for a slow cooker, consider how many people you’ll be making food for.

    • A 5-quart size slow cooker is a good size for a family of about four.
    • If you’re preparing food for company, look for a 6-quart or larger slow cooker.

  • Portability and Locking Lids

    If you and your slow cooker will be traveling together to picnics, campgrounds, or parties, find a version with a locking lid.

  • Programmable Models

    If you often get home later than anticipated and the slow cooker is on, a programmable model may be for you. It switches over to Warm when the cooking time is complete, preventing food from overcooking and scorching.

• Getting to Know Your New Slow Cooker

  When you first bring your slow cooker home, take time to get to know it.

  • Read the instructions. Stay nearby the first time it’s used.
  • Learn how quickly or slowly it cooks, and for future reference note these times in the recipes you make.

Tips for Using a Slow Cooker

• Ingredients and Prep

  • Toast Spices Before

    Toast spices in a dry sauté pan before adding them to the slow cooker. This adds another layer of flavor to the dish.

  • Cut Vegetables Uniformly

    Cut hearty vegetables like carrots, potatoes, and onions to a uniform size. They’re more likely to cook evenly and at the same time.

  • Cut Vegetables Large

    If too finely diced, they’ll overcook and taste overdone. When kept to a large size, the vegetables’ flavors release more slowly over the long cooking session.

  Usage

  • Don't Use Too Much Water

    Liquids will not reduce in a slow cooker with its lid on. So be sure to add only the required amount of liquids and no more.

    (The exception to this is if the food begins to burn. In this case, more liquid can be added until the cooking time is complete.)

  • Use a Wooden Spoon

    To prevent scratching the crock pot’s insert, use a wooden spoon when stirring.

  • Be Safe

    • Keep the area around a plugged-in slow cooker clear. The appliance gets hot on the outside.
    • Make sure the electrical cord has no pinches or kinks in it.

One pan? No problem!

Is it possible to make a tasty and nourishing meal with just one pan? Indeed, it is! Best of all, cleanup’s a breeze. Easy to assemble, one-pan meals are the go-to technique for busy nights.

Tips for One Pan Cooking

• The recommended size for a rimmed sheet pan is 13x18 inches. Don’t substitute a smaller size. When ingredients are crowded onto a smaller pan, they don’t brown as well.
• If you’re preparing a meal for a family of six or more, use a 14x20-inch rimmed baking sheet. You can also substitute two 9x13-inch baking sheets. Technically, you’re using two sheet pans, but the extra room keeps food from steaming when it should be roasting.
• To achieve optimal browning, look for pans made of heavy-duty uncoated aluminized steel or natural aluminum. Even though they’re not nonstick, they’ll develop a seasoned coating the more they’re used. Pans with a 1-inch raised lip are best for containing ingredients.
• For speedy cleanup, line a sheet pan with parchment paper. Bake food on the paper. When the meal’s done, discard the paper to reveal a cleaner pan in need of less scrubbing.
• If your sheet pan is lined, skip oiling it.
• Consider seasoning ingredients separately. Season the vegetables with spices, but toss the protein in a separate sauce.
• Pair ingredients that have similar cooking times. If the vegetables cook faster than the protein, they could end up burning. Tender veggies such as asparagus and squash pair better with delicate proteins like fish. Hearty items like carrots and potatoes require a longer cooking time and are best roasted alongside dense proteins, such as cuts of bone-in chicken.
• Add ingredients to the pan in stages. Items that take longer go in the oven first (think root vegetables). Roast until they’re almost done, and then slide a quick-cooking protein (fish, thinly sliced chicken breast) on top of the veggies. If the protein cooks more quickly than anticipated, remove it from the oven and set it aside until all the ingredients are done.
• Keep items that need to be flipped frequently on a separate side of the pan away from something that should not be turned often, such as fish.
• If you’re cooking something that needs to be crispy, or an item that’s breaded, place it on a cooling rack fitted atop your sheet pan for the most air flow.
• If the food needs additional browning, turn your oven broiler on at the end of the roasting time. Broil until the desired level of crispiness is achieved. Be sure to watch the oven closely so the food won’t burn. Never place a sheet pan lined with parchment paper under the broiler, as the paper could catch fire.

The warm weather is upon us and the days for outdoor parties are finally here!

There are so many reasons for celebration in the summer months, birthdays, graduations, holidays and sometimes just for fun.

It's easy to get stuck in a party food rut, or stress about what to plan for our next gathering.

But don't worry—we have you covered!

With all these reasons in this season for outdoor cooking, it's a great time to get creative and try new recipes.

So get ready for summer fun, grilling and chilling (and don't forget to read our grilling safety tips).