Smoked Salmon Stew

Here is a 15 minute recipe that our chef has come up with. It will put a fancy feel on your Saturday evening when served with a glass of white wine. Super easy and super fast. It's coming up in our menu soon. Happy cooking!

Smoked Salmon Stew

Ingredients

• 1 yellow onion
• 1 6 oz package smoked salmon
• 1 16 oz container sour cream
• 1 bunch of fresh dill
• 1 tbsp olive oil
• Salt and pepper
• 1 cucumber
• Whole wheat linguine

Instructions

1. Chop the onion.
2. Heat up the oil in a pan on medium heat.
3. Fry to onion until translucent.
4. Cut up the salmon in strips.
5. Put on the pasta to cook according to the directions on the box.
6. Add the salmon to the pan with the onions. Let cook for a couple of minutes while stirring.
7. Add the sour cream, salt, pepper, dill and mix well. Let cook for an additional 10 minutes.
8. Slice the cucumber and place it on a serving plate.
9. Serve the pasta with the stew and cucumber slices.

Enjoy!

Convinced yet?

If you are not convinced yet why we need to take care of our planet maybe this will convince you. It’s a pretty good reason we think.

 Image - Bubbelsoda

Turkey Burgers with Fresh Mozzarella and Avocado

You can't go wrong with burgers on a hot summer day. Add a refreshing salad and you're golden.

Turkey Burgers with Fresh Mozzarella and Avocado

Ingredients

• 4 Turkey burgers
• 1 pkg fresh mozzarella
• 1 ripe avocado
• 4 whole wheat burger patties
• 1 pkg lettuce
• 2 tomatoes
• 1 green apple

Instructions

Salad

1. Chop the tomato into small cubes
2. Peal the apple and chop it into small pieces
3. Mix the lettuce, tomato and apple in bowl

Burgers

1. Slice the mozzarella into 1/4 inch slices.
2. Fry or grill the burger patties until fully cooked.
3. Put the mozzarella on the hamburgers and let them melt for 1 minute.
4. Slice the avocado into thin slices and put them on top of the hamburgers before you put them into the buns.
5. Serve the burgers with the salad. 

Enjoy!

This Week's Goal

This week’s goal is to listen. Often we are busy listening only so that we can come up with a response. Even in school we mostly learn how to respond and talk and not to listen. Try this week to listen in a genuinely open way. You’ll probably hear something interesting, and you will definitely make the other person feel good.

Happy listening!

Stellibell is in the newspaper this week

We are extremely proud to be featured in Nordstjernan this week– The Swedish Newspaper in America. 

Nordstjernan has been published since 1872 and contains news summaries, trends and columnists from Sweden but also covers traditions, trivia, seasonal recipes, and reports on Swedish community activities from all over the USA.

 Nordstjernan

Happy Friday!

We don't know about you but we are ready for the weekend. We had another busy week of preparing orders, planning new menus, testing new recipes, and not to forget the important voting for a new can opener. It's sometimes easy to forget to appreciate both the busy days and the weekends and to enjoy every moment.

Happy Friday!

Image - Bubblesoda

New can opener

The can opener in our office kitchen broke yesterday. The staff voted and this is what is arriving tomorrow. These are the kind of important decisions we make at our staff meetings...!

Amazon

 

Cool gift and good message

This is why we have two coffee machines in the office!

SycamoreHil by KK designs

Penne with Pesto and Peas

A perfect dish for the picnic basket or a nice dinner that gives you a break from grilling. Enjoy!

Penne with Pesto and Peas

• 7 oz penne pasta
• 3 tbsp pine kernels
• ½ salt
• 2 tbsp basil, finely chopped
• 4 tbsp olive oil
• 1 clove garlic, crushed
• 1 cup peas

Instructions

1. Cook the pasta following the direction on the box
2. To make the pesto; grind the pine kernels and salt in a mortar. Add the basil, oil and garlic. Continue to grind until everything is mixed well. You can also use a mixer.
3. Steam the peas in a vegetable steamer or a wok for about 3-4 minutes
4. Drain the cooked pasta and place in a large, heated serving bowl. Mix in the pesto, top with the peas, and serve immediately.

This Week's Goal

When we started thinking about our goal for this week we realized that we have been working really hard lately on becoming better more balanced people. We think it’s time to cash in on our 80/20 rule (80% good, 20% half good) and enjoy some cupcakes! Below is one of our favorite recipes from Delish. This week’s goal is to have fun baking and to enjoy every bite of your cupcake. Enjoy!

Yellow Cupcakes

Ingredients

• 1 1/3 cup(s) cake flour
• 3/4 teaspoon(s) baking powder
• 1/4 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 1 stick(s) (1/2 cup) unsalted butter, softened
• 3/4 cup(s) granulated sugar
• 2 large eggs
• 1 teaspoon(s) vanilla extract
• 1/2 cup(s) buttermilk

Frosting

• 2 cups butter (no substitutes), softened
• 9 cups confectioners' sugar
• 2 1/2 cups baking cocoa
• 1 teaspoon vanilla extract
• 1 cup milk

Directions/Cake

1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
2. Add unsweetened cocoa powder to flour before sifting. In a small bowl, sift flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter until creamy. Gradually beat in granulated sugar; beat 2 minutes until fluffy. Beat in eggs one at a time until well blended; beat in vanilla. Beat in flour mixture, alternating with buttermilk, just until smooth. Divide batter evenly among muffin cups.
4. Bake 18 to 20 minutes or until tops spring back when lightly pressed. Let cool. Top with frosting.

Directions/Frosting

1. In a large mixing bowl, cream the butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency

Cheese anyone?

This cheese tray would make a great gift, or look great in our office kitchen...hint, hint!

BackGlassward - Melted liquor beer wine bottles cork recycled glass

Toxic beliefs

Good article about beliefs that can ruin your career. We think they are also true for life. If we can learn how to ditch these beliefs we will be so much better off.

Article - Toxic Beliefs That Ruin Careers

What are you painting today?

Image

Barbeque with Ratatouille Kebabs

Barbeque with Ratatouille Kebabs

Ingredients

• 1 small red onion
• 1 small eggplant
• 1 small zucchini
• 1 red pepper
• 1 green bell pepper
• 2 garlic cloves
• 10 cherry tomatoes
• 5 tbsp olive oil
• 2 tsp herbs de Provence
• Salt and pepper to taste
• 2 turkey steaks

Directions

1. Quarter the onion.
2. Cut the eggplant into chunks.
3. Slice the zucchini into ½ inch slices
4. Cut the red and green pepper into triangles.
5. Peel the garlic clove and cut them into halves.
6. Put all the vegetables into a bowl and drizzle with 3 tbsp of the oil. Mix well to make sure all vegetables are covered.
7. Spear the vegetables, garlic halves and tomatoes alternately onto iron skewers.
8. Sprinkle them with the herbs and season with salt and pepper.
9. Grill or broil the vegetables, turning frequently.
10. Meanwhile, heat up a grill pan on medium heat.
11. Brush the steaks with the rest of the oil and cook them until brown and cooked through.
12. Serve the steaks with the kebabs. 

Enjoy!

This Week's Goal

Stellibell believes in karma. We post products from small businesses that we think our readers will enjoy but also to help others with business. We smile as much as we can and we let others out in traffic every day on our way to work. We truly believe that what you give you get. So this week, smile to strangers and open doors for others. You will see that you will be met with the same joy. Pass it on!

Posters after our own heart

Posters

Baked Tomatoes with Walnuts

Great light dish to be served with salad and bread on a nice summer day.

Baked Tomatoes with Walnuts

Ingredients

• 4 large tomatoes
• ½ cup walnuts
• ½ cup frozen peas
• 1 garlic clove
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tbsp basil
• Salt and pepper to taste
• 1 tbsp Parmesan cheese.

Directions

1. Blanch the peas; bring water to boil. Add the peas and let boil for about one minute. Drain the peas and immediately immerse them in a bowl of ice water. Let the peas completely cool. Remove from water and allow to dry on a paper towel.
2. Preheat the oven to 425 degrees.
3. Slice the tops of the tomatoes and set the tops aside.
4. Scoop out the tomato seeds with your fingers or a teaspoon.
5. Lightly toast the walnuts in a pan (they burn quickly so be careful) and mix in the peas.
6. Add the garlic, oil, balsamic vinegar and basil. Gently mix and season.
7. Fill the scooped-out tomatoes with the walnut mix and with parmesan cheese.
8. Put the tops back on the tomatoes and bake on the top shelf of the oven for 10-15 minutes.
9. Serve with bread and salad.

Enjoy