Norway (Europe) 17 December 2023

Norway is located in the continents of Europe. It has the Norwegian Sea and the Arctic Ocean to the north, Sweden and Finland to the east, Denmark and Germany to the south, the United Kingdom and Ireland to the southwest, and Iceland to the far west. 

The capital is Oslo. 

The official languages are Norwegian and Sami. 

The climate changes frequently from the North Atlantic cyclones. The Western side has a marine climate with cool summers and mild winters. The Eastern side is sheltered by the mountains and has warm summers and cold winters. 

The staple foods are fish, wild game, lamb, cabbage, potatoes, flatbreads, cheese and so much more (https://www.scandinaviastandard.com/what-is-norwegian-food-your-ultimate-guide-to-eating-in-norway/). 

https://www.britannica.com/place/Norway

KJØTTKAKER (Norwegian Meatballs) (https://www.trilliumvineyard.com/recipe/kjottkaker-norwegian-meatballs/):                          

Meatballs: 

• 2 TBSP corn starch 
  • 1-1/2 tsp all-purpose flour 
  • 1 tsp paprika 
  • ¾ tsp salt 
  • ¼ tsp pepper 
  • ¼ tsp ground nutmeg 
  • 1/3 C + 1 TBSP milk (or water) 
  • 1 lb. ground beef 
  • Oil or butter for frying 

1. Put the dry ingredients into a medium-sized bowl. 
2. Add milk and whisk well until no lumps remain. 
3. Add meat and stir with a spoon until completely combined and sticky. 
4. Add olive oil or butter to a frying pan on medium-low heat. 
5. Shape meatballs with a spoon or a meatball scoop, dipping your tool of choice in water now and again to keep the meat from sticking. 
6. Drop the meatballs on the frying pan, flattening them a little bit with a turner. 
7. Cover and fry until browned on the top and bottom, a few minutes on each side. 
8. Keep hot until ready to serve. 

Gravy: 

• ¼ C butter 
  • ¼ C flour 
  • 1 tsp onion powder 
  • 2 C water 
  • 4 tsp Better than Bouillon Beef Base (or 4 bouillon cubes) 
  • Drippings from the fried meatballs 
  • ¼ C heavy cream (optional) 

1. In a medium-sized saucepan on medium-low heat, melt butter, 
2. Add flour and onion powder. Whisk together into a smooth roux and cook while

           whisking now and again until the flour mixture has turned medium brown. This should take 8 to 10 minutes. 

• Pull away from the heat and add all of the water while quickly whisking together to avoid lumps.

           Be careful; the flour mixture will be very hot and may hiss loudly when you add cold liquids.

Alternately you can heat the liquid before adding. 

• Add the beef base and bring to a boil while whisking often. The gravy will thicken.  
• Reduce the heat and boil gently for 7 to 10 minutes until smooth. Stir occasionally. 
• Add the meatball drippings from the frying pan, which will add a lot of great flavor. 
• Add heavy cream and stir well (optional). 
• Serve gravy over meatballs. 

I loved the flavor of the spices in the meat as well as the gravy!! Good stuff!!!

RØDKÅL (Sweet and Sour Braised Red Cabbage) (https://northwildkitchen.com/rodkal-norwegian-braised-red-cabbage/):  

• 1 head of red cabbage 
  • 2 TBSP butter 
  • 1/3 C + 1 TBSP blackcurrant juice concentrate 
  • 1/3 C + 1 TBSP apple juice 
  • 3 TBSP apple cider vinegar 
  • 2 TBSP honey 
  • 1 TBSP whole cloves 
  • 1 tsp salt 

1. Remove the outer leaves of the cabbage and cut the cabbage in half, removing the core. 
2. Chop both halves of the cabbage finely. You can also chop the cabbage, bit by bit, in a food processor. 
3. Place the butter in a large pot and melt over medium-high heat.  
4. Add the cabbage and stir. 
5. Add the rest of the ingredients and bring to a small boil. 
6. Lower the heat and place a lid on the pot. 
7. Allow the cabbage to slowly simmer for 2-3 hours with the lid on, stirring once in a while. 
8. Check the flavor toward the end of the cooking process and feel free to add more vinegar or more honey or juice to your liking. 
9. When the cabbage has softened, take off the lid and turn the heat up bringing the cabbage to a boil again. 
10. Stir frequently and, after a couple of minutes, all the juices should evaporate and form a slight glaze on the cabbage. 
11. Turn off the heat and set aside to cool. 
12. Rødkål tends to deepen in flavor the longer it sits and is even better the next day.  
13. You can refrigerate for a couple of days. 

This turned out better than I thought it would. This is not as sour as sauerkraut, but still just as delicious!!! Makes a good side dish to the meatballs!

NORWEGIAN CHOCOLATE CHIP COOKIES (https://www.tasteofhome.com/recipes/norwegian-chocolate-chip-cookies/):  

• 1 C butter, softened 
  • 1-1/3 C + 3 TBSP sugar, divided 
  • 2 large eggs, room temperature 
  • 1 tsp vanilla extract 
  • 3 C all-purpose flour 
  • 1 tsp baking powder 
  • 1 C miniature semisweet chocolate chips 
  • ¾ tsp ground cinnamon 

1. Preheat oven to 350F. 
2. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy, 5-7 minutes. 
3. Beat in eggs and vanilla. 
4. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. 
5. Stir in chocolate chips. 
6. Divide dough into 4 portions. 
7. On a lightly floured surface, roll each portion into a 14-in rope. 
8. Place 2 ropes 4-inches apart on a parchment-lined 15x10x1-in baking pan; flatten each with a fork to ¼-inch thickness, 
9. Mix cinnamon and remaining sugar; sprinkle about 2 teaspoons mixture over each rectangle. 
10. Repeat with remaining ropes. 
11. Bake for 15-17 minutes or until the edges are light brown. 
12. Cool on pans for 2 minutes; immediately cut each rectangle into 1-inch slices. 
13. Remove to wire racks to cool.

I substituted Monk fruit sugar, Almond flour and choc zero chips for the ingredients! They taste amazing!!!