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.
Continue reading Chocolate chip banana bread
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.
Continue reading Grilled portabella burgers
I found this delicious Turkish recipe via pinterest several weeks ago, and made it for dinner last night. It reminded us a little bit of stuffed naan bread, but the filling is reminiscent of spanakopita. Regardless, it made a tasty vegetarian meal alongside falafel and salad.
The original recipe notes that another traditional filling option for gözleme is a spicy minced meat, which would surely be delicious as well!
Continue reading Turkish spinach and feta gözleme
I made these bars on Friday evening for a get-together with some friends from church. While I’ve had them many times before (the recipe is from my aunt), it’s the first time that I’ve made the recipe. The raisin filling is sweet and jam-like, and I love the combination of the oatmeal crust with the cinnamon icing.
So, if you’re looking for a unique alternative to oatmeal cookies, give this recipe a try by following the directions below:
Continue reading Raisin oatmeal bars with cinnamon icing
This recipe was phenomenal! Michael made this delicious fruit crisp on Sunday while I was working on homework all night. He used a combination of blueberries and apples for the filling, and topped it with an oatmeal-almond crumble. It’s a great alternative if you’re looking to make something a bit more special than a regular apple crisp this fall.
Continue reading Blueberry apple crisp with an oatmeal-almond topping
Last week, I whipped up a quick batch of Southwestern chicken chickpea chili for dinner. The chili was delicious, as usual, but the potatoes that Michael made to go along with it were equally good. These lightly-seasoned home fries are quick to make when you microwave the potatoes first and then brown them on the stove. We just used seasoned salt, pepper, and green onions to make this simple version, but feel free to add herbs and spices to your taste.
Continue reading Home-fried potatoes
Michael and I have been eating soup more often lately, so I’ve decided to expand my repertoire and try a few new-to-me recipes. Soup is a classic comfort food, and French onion soup is a classic soup recipe. While it takes some time to caramelize the onions for the soup, the ingredient list in this version is simple and budget-friendly.
I topped our soup with homemade croutons, melted cheese, and a sprinkle of sliced green onions for color. It makes a great side dish for a simple sandwich and salad meal, but it could also be used as a first course for a larger dinner. As an added bonus, the flavorful leftovers can be used in other dishes — we added the rest of our soup to a sausage, zucchini, and pasta dish and it was delicious.
Continue reading French onion soup
I love scalloped potatoes, so when Michael pointed out this Indian-spiced gratin recipe to me yesterday, I knew it would be delicious. The recipe takes a simple gratin and adds spices like curry powder, coriander, and turmeric to give it a yummy Indian flavor. We used a combination of potatoes, sweet potatoes, and rutabaga to enhance the flavors in the dish.
Continue reading Indian-spiced root vegetable gratin
I first came up with the idea for these easy mashed potatoes when I was making Easter dinner last month, and they were DELICIOUS. Michael and I probably like them even better than normal mashed potatoes. I made them again last weekend and served them alongside an equally delicious sausage, mushroom, and wild rice casserole.
Continue reading Sweet mashed potatoes
This simple, homemade garlic bread combines Italian flavor with our delicious pizza dough recipe. It’s the perfect side to a meal of ravioli or spaghetti — and would be great with a salad for a light meal.
Continue reading Tomato onion garlic bread