While these will also be available on my Recipes page, they are developed in Trondheim, Norway using ingredients I could easily find there, as well as the tiny no-oven kitchenettes I found in rental studios. Generally these are for two people, with occasional leftovers. Hopefully this will be a handy index to get started cooking in Norway.
Fiskeboller Pasta with Zucchini and Potatoes
Pork Chops with Lingonberry Jam and Pan-Seared Vegetables
This part of my life began when my very sick partner was diagnosed with Celiac. Even the slightest exposure to gluten can make him very ill for several days, so I have pursued gluten-free options with thorough aggression. In the U.S. a recent surge of gluten awareness means we have more choices than ever, but it still means hunting and analyzing and tracking down parent companies. After several years now of doing so, I want to share my tricks and tips with others who are still struggling.