easy main dishes

A deliciously creamy dish that&#39;s ready in 30 minutes. That&#39;s what makes Korvstroganoff (Swedish Sausage Stroganoff) a great weeknight main dish.  Kids and adults would surely love it!

Korvstroganoff Recipe (Swedish Sausage Stroganoff)

olive oil

onion, (thinly sliced)

sausage

tomato paste

light cream

tsp mustard

salt & pepper, (to season)

fresh parsley, (for garnish (optional))

Using a deep skillet or pan, heat the olive oil over medium-high heat.

Once the oil is ready, add the onions and cook until it softens.

Add the sausage and tomato paste, then mix.

Cover with a lid and cook for about 4 to 5 minutes.  Mix regularly to make sure that nothing sticks at the bottom of the pan.

Pour the cream and mix.

Place the lid back and bring korvstroganoff to a boil.

Adjust the heat to medium, then simmer for 2 more minutes.

Season with salt and pepper, then add the mustard.

Mix to combine evenly, then take the pan off the heat.

Serve sausage stroganoff with wild rice, if preferred.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1620744000/e8bkiidvon2tkdfzyv9j.mp4

It's delicious, it's creamy, and it's ready in 30 minutes. That's what makes Korv Stroganoff (Swedish Sausage Stroganoff) a great weeknight dish.  Kids and adults would surely love it!

Korv Stroganoff (Swedish Sausage Stroganoff)

Serve these delicious Finnish Meatballs (Lihapullat) as appetizers or as mains with some potatoes --- and everyone will undoubtedly be asking for seconds!  The best part?  They are so easy to prepare! 

Finnish Meatballs Recipe

mixed ground meat (about 1 pound)

onion, (chopped finely)

breadcrumbs

cream

vegetable oil, (for frying)

salt and pepper, (to season)

Heat the olive oil in a pan, then add the chopped onion.

Cook until it softens, then set aside to cool.

Combine the breadcrumbs, the cream, and the egg in a small bowl, and mix until it resembles a paste.

Mix the ground meat, breadcrumbs-egg paste, softened onion, salt, and pepper using a medium to a large bowl.

Use a teaspoon to scoop a portion of the meatball mix and form it into a ball.

Place the meatballs in a tray and repeat until there&#39;s no more ground meat mixture left.

Heat the vegetable oil in a medium-sized pan.

Once it&#39;s ready, add the Finnish meatballs carefully into the hot oil.

Fry until the sides of the meatballs are golden in color.

Place the cooked meatballs on kitchen paper to absorb any excess oil.

Transfer your Finnish meatballs into serving plates and enjoy!

Known locally as &#39;makaronilaatikko,&#39; Finnish Macaroni Casserole is an excellent comfort food.  Flavorful and creamy meat with pasta --- baked to golden perfection.  Yum!

Finnish Macaroni Casserole Recipe

butter

onion, (finely chopped)

ground beef (1 pound)

macaroni (9 ounces or about 3 & 1/2 cups)

eggs

milk

cheddar cheese, (grated)

salt, pepper & nutmeg, (to season)

Melt the butter on a large pan over medium heat.

When the butter is ready, add the onion and cook until it softens.

Add the ground beef and cook until it turns brown (also add seasoning).  Remove from the heat once it&#39;s slightly cooked.

Prepare the macaroni as per the package instruction, then drain.

Make the makaronilaatikko sauce by combining eggs, milk, cream, milk, salt, pepper, and a pinch of nutmeg --- mix with a whisk.

Preheat your oven to 200°C (375°F).

Combine the ground beef with the drained macaroni and arrange them evenly in a baking dish.

Pour the sauce into the macaroni and ground beef, then distribute the cheese on top.

Place your macaroni dish in the lower part of the oven for about 35 minutes or until the top turns golden.

Set aside to cool.

Serve your Finnish macaroni casserole with some ketchup on top --- enjoy!

Serve them as part of a sandwich for brunch or an appetizer or main dish for lunch and dinner --- Frikadeller or Danish Meatballs will always have you asking for seconds! 

Frikadeller Recipe (Danish Meatballs)

pork (about 500 grams)

tbsp milk

breadcrumbs, (more if needed)

onion, (finely sliced)

salt

tsp ground pepper

& 1/2 cups oil, (for frying)

Start your frikadeller preparation by combining ground pork, egg, onion, milk, breadcrumbs, and salt and pepper in a mixing bowl.

Use a fork to mix everything evenly, then use a spoon to take a portion to make a meatball.

Use the same spoon to shape and slightly flatten the meatball in your hand.

While forming the rest of the mixture, heat your frying oil in a medium-sized pan over medium-high heat.

Once the oil is ready, start frying the shaped Danish meatballs by placing them carefully into the pan.

Do not overcrowd the pan.

Turn your frikadeller to the other side when they turn darker in color.

Once they’re cooked and evenly colored, place the meatballs on kitchen paper to drain excess oil.

Transfer your frikadeller into plates and serve!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1653226630/skjfpcj3gdb0g1yqos5j.mp4

Serve them as part of a sandwich for brunch or an appetizer or main dish for lunch and dinner --- Frikadeller or Danish Meatballs will always have you asking for seconds!

Frikadeller (Danish Meatballs)

These easy-to-prepare Norwegian pork patties are excellent for appetizers or mains.  Made of ground pork and with a hint of nutmeg and ginger, they will surely be a hit for kids and adults.  Delicious!

Norwegian Pork Patties Recipe

pork (500 grams)

potato flour

ground ginger ((same as ginger powder))

nutmeg

oil, (for frying)

Combine the following in a medium-sized bowl: ground pork, a bit of milk, potato flour, ground ginger, nutmeg, salt, and pepper.

Mix everything evenly.

Take at least a heaping tablespoon of the seasoned ground meat and use your hands to form it into a ball.

Push the ball from the top to shape them into patties.

Place all the formed ground pork patties on a plate or tray while preparing the oil for frying.

Heat the vegetable oil in a medium to large pan over medium-high heat.

Once the oil is ready, fry the patties in batches, and adjust the heat to medium to avoid browning them too soon.

Place the cooked patties on top of kitchen paper to absorb excess oil.

Transfer into plates --- serve and enjoy your Norwegian patties!

Nutty and deliciously filling --- that’s what you’ll get in every spoonful of Spanish Spinach and Chickpeas (Espinacas con Garbanzos).  A great addition to any meatless weeknight dinner!

Spanish Spinach and Chickpeas (Espinacas con Garbanzos)

cumin seeds

tsp sweet paprika

black peppercorns,

garlic, (minced)

tomatoes

stock

tbsp sherry vinegar

chickpeas, (cooked and drained)

spinach

Place a medium-sized deep pan (or skillet) over medium heat.

Add the almonds, cumin, and peppercorns and cook for about 5 minutes.  (Note:  Make sure you don’t burn the spices, so mix often.)

Transfer into a food processor, ground into powder form, then set aside.

Place the pan back into the heat and add olive oil.

Once the oil is ready, cook garlic and onion until it softens.

Add the crushed tomatoes, salt, and pepper.

Cover the pan with a lid, lower the heat and simmer for about 20 minutes.

Pour the stock.

Add the sherry vinegar and ground almond with spices from earlier.

Mix to combine everything, then add chickpeas.

Cover with a lid, adjust heat to medium-high and bring to a boil.

Adjust heat to medium-low and let simmer for about 10 minutes, or until the sauce has thickened.

Add the spinach and mix until they’ve wilted.

Transfer your Spanish spinach and chickpeas to plates.

Drizzle with olive oil on top and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1648936017/zqjkq94nruxrjf48fjn4.mp4

Nutty and deliciously filling --- that’s what you’ll get in every spoonful of Spanish Spinach and Chickpeas (Espinacas con Garbanzos).  A great addition to any meatless weeknight dinner!

Locally known as ‘Patatas a la Riojana,’ Spanish Chorizo and Potato Stew is a dish you should regularly make during these colder months.  Easy to prepare, and complex flavor in every bite --- even the potatoes taste like chorizo.  Delicious!

Spanish Chorizo and Potato Stew Recipe

Spanish chorizo (200 grams), (chopped to about 1/2-inch thick)

red bell pepper

potatoes

smoked paprika

Heat the olive oil in a Dutch oven or a medium to large-sized pot over medium-low heat.

Add the chopped onion and cook until they soften.

Add minced garlic and chorizo; cook for about 2 minutes, stirring often.(Note: By this time, you’ll see the colors and the flavors from the chorizo coming out.)

Add the bell pepper and potatoes.

Mix and cook for 3 to 4 minutes.

Pour the stock, but just enough to cover the chorizo and potatoes.

Season with salt and smoked paprika, then stir to mix everything.

Cover the pot with a lid and simmer for 30 to 35 minutes or when the potatoes become tender.

Transfer your Spanish chorizo and potatoes to serving plates and serve with some parsley as a garnish, if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1665682991/xab6ad5k1kqx1asy8s2z.mp4

Locally known as ‘Patatas a la Riojana,’ Spanish Chorizo and Potato Stew is a dish you should regularly make during these colder months.  Easy to prepare, and complex flavor in every bite --- even the potatoes taste like chorizo.  Delicious!

Spanish Chorizo and Potato Stew

Forget about using a fork; you must use your fingers when eating these sumptuous Spanish Sweet &amp; Sticky Chicken Wings!  Always a hit – both as an appetizer or as a main dish!

Spanish Sweet and Sticky Chicken Wings Recipe

chicken wings (about 700 grams)

red onion, (thinly sliced)

dried dates, (chopped (heaping cup))

to 1 & 1/2 tsp thyme

sweet sherry

parsley, (for garnish (optional))

Start by preheating your oven to 200°C (375°F).

Rinse and dry the chicken wings with a kitchen (or paper) towel, then season with salt and ground black pepper.

Using a medium or large skillet, heat oil over medium-high heat.

Once the oil is ready, add the seasoned chicken carefully.

Brown the chicken on both sides, then place them on a plate, and set aside.

Remove some of the oil left in the pan and leave just about 2 tablespoons of oil --- enough to saute the garlic and onion.

Adjust the heat to medium and add the garlic and onion.

Cook until the onions softened.

Add the chopped dates, sweet paprika, salt, pepper, and thyme.

Mix and cook for about 3 to 4 minutes.

Turn the heat back to medium-high, then put the browned chicken wings back into the pan.

Pour sherry into the chicken.

Mix to combine, leave uncovered, and let the sherry evaporate.

The sauce will be noticeably thicker once most of the sherry has evaporated.

Mix to ensure that the chicken wings are coated with the thickened sauce.

Taste and adjust the seasoning, if needed.

Place the skillet in the oven for 20 to 25 minutes.

After the first 10 minutes, take the skillet out and mix the chicken to turn the other side up.

Place the skillet back in the oven and finish cooking.

Serve your Spanish sweet and sticky chicken wings with some chopped parsley on top, if preferred.

Top 8 easy main dishes recipes from across the web

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Top Tags

Korvstroganoff Recipe (Swedish Saus...

Finnish Meatballs Recipe

Finnish Macaroni Casserole Recipe

Frikadeller Recipe (Danish Meatball...

Norwegian Pork Patties Recipe

Spanish Spinach and Chickpeas (Espi...

Spanish Chorizo and Potato Stew Rec...

Spanish Sweet and Sticky Chicken Wi...

Top 8 easy main dishes recipes from across the web

The most viewed easy main dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Korvstroganoff Recipe (Swedish Saus...

Finnish Meatballs Recipe

Finnish Macaroni Casserole Recipe

Frikadeller Recipe (Danish Meatball...

Norwegian Pork Patties Recipe

Spanish Spinach and Chickpeas (Espi...

Spanish Chorizo and Potato Stew Rec...

Spanish Sweet and Sticky Chicken Wi...

The most viewed easy main dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine