Tangy cabbage and broccoli coleslaw

Tangy cabbage and broccoli coleslaw
Tangy cabbage and broccoli coleslaw

This refreshing, vinegar-based coleslaw is my new favorite summer side dish. Michael found this recipe a couple months ago when we were looking for something to go with Jamaican jerk chicken. I made a couple small tweaks to the recipe, and we like it so much that I’ve made it at least once a week since.

I like to make this recipe with a mix of shredded cabbage and broccoli slaw, but you could use just one or the other, as long as you still use 6 cups total. Either way, you’ll want to refrigerate the slaw for at least one hour (or overnight) before serving. It’s delicious alongside any grilled meat or picnic meal. Enjoy!

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Summertime peach cobbler

Summertime peach cobbler
Summertime peach cobbler

I don’t post — or make — very many dessert recipes, but this peach cobbler recipe is definitely worth sharing. In fact, it’s pretty much the only dessert I’ve made this summer. I suppose I could make something else, but this recipe is just so good that I don’t want to. So, if you’re looking for a knock-your-socks-off dessert, look no further.

There are two caveats: The first is that the cobbler is best eaten the same day you make it. The second is that you may not be able to stop eating it. And may I recommend topping it with a scoop of vanilla ice cream?

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Au gratin potatoes

Au gratin potatoes
Au gratin potatoes

Like I said in my previous post, my Easter dinner menu is now a 2-year tradition: lamb, minted peas, crescent rolls, and these au gratin potatoes. Apparently the other part of this new tradition is that I don’t make these recipes except on Easter (although the crescent rolls need to make it back into regular rotation, I think).

These au gratin potatoes are creamy and cheesy, with a delicious crunchy panko topping. I like to use Yukon Gold potatoes, because those are my favorite, but you could also use Russet potatoes if that’s what you have on hand (I would peel them). I would also recommend shredding your own cheese, because it will melt better into the sauce. Enjoy!

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Minted peas

Minted peas
Minted peas

Happy Easter! This year, I decided to stick with a good thing and repeat last year’s dinner menu: roasted leg of lamb, au gratin potatoes, minted peas, and crescent rolls.

These minted peas are a great (and super easy) way to dress up frozen peas, but I should note that it isn’t the healthiest recipe — after all, there’s heavy cream in it. Hence, it’s once-a-year appearance on my menu at Easter. Give it a try at your next holiday meal!

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Broccoli potato egg bake

Broccoli potato egg bake
Broccoli potato egg bake

I made this broccoli potato egg bake for brunch this morning, and Michael and I really liked it. I found the recipe in a special Taste of Home brunch magazine, but made a few changes, including increasing the amount of broccoli. It’s a pretty healthy recipe, so you’ll be able to enjoy it guilt free.

The recipe is easy to make, so it would be a great choice for a brunch party! We’re also hopeful that the leftovers will be a delicious breakfast for tomorrow morning.

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Garden-fresh summer salad with oil and vinegar

Garden-fresh summer salad with oil and vinegar
Garden-fresh summer salad with oil and vinegar

By the time summer finally rolls around here in the Twin Cities, I’m craving fresh, delicious vegetables. One of my favorite — and easiest —  ways to eat them is in a big salad. The great thing about this type of salad is that you can vary the ingredients based on what veggies you have on hand, and you don’t need to measure anything. Sometimes I like to add some sort of cheese, but you could easily omit that to make it vegan.

Instead of making or buying dressing, I keep things light by drizzling oil and vinegar over the salad. My favorite combination right now is a peach balsamic vinegar with Arbequina olive oil — both from Fustini’s Oils and Vinegars (online store and several locations in Michigan).

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Palak paneer

Palak paneer
Palak paneer (served with chicken rogan josh and basmati rice)

When Michael and I were in Washington earlier this month, we stopped by Appel Farms in Ferndale and bought some paneer. Paneer is a delicious cheese that is used in Indian dishes — it doesn’t melt, so it is often cubed and then simmered in flavorful sauces.

The cheese made it safely back home in my carry-on bag,  and I decided to use some of it to make palak paneer, which is one of my favorite Indian dishes. In this dish, paneer is simmered in a spinach and tomato-based sauce, with yogurt added at the end for a creamy flavor. I served it with chicken rogan josh, basmati rice, and naan bread. It was delicious!

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Swedish pancakes

Swedish pancakes (served with sausage)
Swedish pancakes (served with sausage)

I was first introduced to this family recipe by Michael when we started dating, and it’s really good. He’s previously posted it on his website, so, without further ado, I’m just going to share his description and recipe for these delicious pancakes:

“Swedish people love their Swedish pancakes. Being that I am an ethnic Swede (though not full blooded), I also love Swedish pancakes. Personally, I hate normal pancakes more than almost anything in the whole world, but I really like Swedish pancakes. Despite what people will tell you, Swedish pancakes are not difficult to make. For Swedish pancakes, you will need the following ingredients.”

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Chocolate chip banana bread

Chocolate chip banana bread

I love banana bread (and cinnamon bread, and raisin bread… and pretty much all kinds of bread). So, when we had several over-ripe bananas that needed to be used this week, banana bread was the obvious choice.

I used Michael’s mom’s recipe, but changed up a couple of the ingredients. I substituted chocolate chips for walnuts, and chocolate milk instead of regular milk to add a little bit more flavor. The result? A delicious banana-ey banana bread, with just a hint of chocolate, that’s perfect for early fall.

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Grilled portabella burgers

Grilled portabella burgers

One of my recent goals is to find more quick and healthy dinner recipes. Under 20 minutes? Great. Under 20 minutes and healthy? Even better. These grilled portabella mushroom burgers fit those requirements perfectly, so I can have a delicious vegetarian dinner on the table in 10 minutes.

If I’m in a hurry, I like to heat up some refried black beans to go along with the burgers. But if you have a little more time, you could make some home-fried potatoes instead — just wait to grill the portabella mushrooms until you’re frying the potatoes.

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