December 26, 2013

Spaghetti squash patties with cilantro-lemon yogurt


I'm back with a recipe for week 8 of the 12 Weeks of Winter Squash. With all the holiday recipes and general craziness of the season, I missed week 7 - hopefully I'll be able to do all the remaining weeks though. It's the time of year when we try to eat from our freezer and pantry a lot, including a big stash of winter squash and all the goodies I canned the past year. We ate these patties with some pork chops and green tomato and apple chutney. All the flavors went together perfectly! I spiced these spaghetti squash patties to compliment the chutney, but you could use other spices as well -- spaghetti squash really provides a blank canvas for flavors. The idea for these patties was inspired by a recipe I saw a while back from Sprigs of Rosemary. I thought it would be a delicious way to enjoy some of our spaghetti squash stash and I was correct.

December 19, 2013

German cinnamon stars

Stack of German Cinnamon Star cookies.


I guess I'm a little behind this year when it comes to cookie baking. I have my list ready of the ones I want to make and these German cinnamon stars (Zimtsterne) were at the top. 

December 12, 2013

Chicken, butternut squash, and spinach skillet pasta bake

Skillet of finished chicken, butternut squash, and spinach pasta bake.

We had the hugest butternut squash I have even seen. It came from my father-in-law's garden and was just really massive. We used 1/3 of it to make a side dish for Thanksgiving (that produced leftovers) - that's how big it was. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

So, needless to say, we've been eating a lot of butternut squash. I threw this pasta dish together using a lot of leftovers -- more of the squash, some chicken, a hunk of mozzarella, etc. It was a really satisfying and tasty pasta dish and was a perfect meal for a cold and snowy evening. 

This dish will feed about 4-6 people, so we had a lot of lunch leftovers (my favorite).

Spoon scooping some finished pasta bake.

December 9, 2013

Sauerkraut two ways

Jar of jalapeno saukerkraut with some being scooped into a serving bowl.

Homemade sauerkraut can be made in small batches using a Mason jar and a few other items.

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

I tried a couple batches of sauerkraut this fall and recently pulled them out of the back of the fridge to give them a smell and taste. They are good, and definitely have a funk that you expect from ferments and sauerkraut. I think that I still have a way to go before "perfecting" my ferments though. 

I'm finding that so much depends on the temperature when you start the ferment. You need to check it to make sure it's still bubbling and that it's not getting too warm (should be room temperature). I have used the recipes in Nourishing Traditions as a baseline for making my sauerkraut. These recipes make one quart and use 1 medium head of cabbage to two tablespoons of sea salt. 

It can come out a bit salty and I'm hoping to find ways to use less -- you definitely don't want to use a super fine grain salt, it will be too much. I discovered that you can use reCAP Mason jar lids to turn a Mason jar into a fermenting crock (find instructions here). 

It's great! Plus when you finish the fermenting process, you can use them to cover the jars in your fridge, or replace them with a regular Mason jar lid and use the reCAPs to make more ferments. They are also great for using your jars to make salad dressing, syrups, etc. that you can easily pour and store.

The two sauerkraut recipes I made are for jalapeno kraut and caraway kraut. Both make 1 quart of sauerkraut. I'm hoping that these recipes will inspire more people to try fermenting and preserving foods.

Jar of finished caraway sauerkraut.

December 5, 2013

Concord grape tart with cinnamon crumble

Slice of Concord grape tart.

I've never really liked "grape flavored" foods, but I've always loved eating fresh grapes. As I've gotten older, I've started to really enjoy foods made from real grapes like jelly or juice (or wine), but I still can't stand anything grape flavored (e.g., fake grape flavors in candy).

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

For the past couple of years I have been wanting to make a concord grape pie. We live in an area surrounded by grape growing and wine making, and I guess grape pie is pretty common (although I had not seen or tasted it in real life before I made this tart). 

But, I was intrigued by the idea of it and during the peak of concord grape season, I prepared the filling and froze it to make a different pie for Thanksgiving this year. It ended up being a tart because I had less grapes than I needed to make a pie -- but it worked out well because the grapes are so sweet, that the layer was thick enough for me! 

Everyone enjoyed this tart and the grape flavor was so bright and pronounced. I highly recommend saving this recipe for next fall and giving it a try! If you want to have it at your next Thanksgiving dinner, you can freeze the grapes after they cool and then just stir in the remaining ingredients after they thaw. 

This recipe will make one 9-inch tart.

Top view of Concord grape tart with a cinnamon crumble top.

November 27, 2013

Persimmon cranberry sauce

Jar of persimmon cranberry sauce. 
 
Sweet seasonal persimmon is mixed into homemade cranberry sauce for a delicious twist on the holiday side dish. 

November 25, 2013

Creamy jalapeno spaghetti squash and chicken bake

Scooping and serving creamy jalapeno spahetti squash and chicken bake.

A creamy, cheesy, and a bit spicy, this spaghetti squash dish is perfect for a chilly evening.

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

This week I created a recipe that combines spaghetti squash and chicken with a creamy and spicy jalapeno sauce. Now that the snow has arrived, I've been craving casseroles, soups, stews, and all those stick-to-your-ribs type of meals. 

Plus, I have been looking for ways to make more frugal dishes, and that includes finding ways to stretch meat in our meals. It also helps that the spaghetti squash and peppers I used in this recipe were from my father-in-law's garden. I have been making a big effort lately to create meals around what we have at home. While there are still some things that I want to make that involve a big shopping trip, I'm trying to limit those and be creative with what we have on hand. 

This dish allowed me to stretch one large chicken breast into four servings. We ate this along with a green salad tossed with oil and vinegar for a full meal. 

Don't be afraid of using the jalapenos (even some seeds), pepper jack, and potentially some cayenne - the spaghetti squash, chicken, and milk are bland on their own and need these bold flavors!

Finished baking dish and spaghetti squash and chicken bake.

November 18, 2013

Chorizo and black bean stuffed delicata squash boats

Serving plate of a chorizo and black bean stuffed delicata squash half.

So delicata squash has to be one of my most favorite food discoveries over the past few years. I never ate one of these little beauties until a few years ago. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

If you haven't tried these squash yet, please add them to your grocery list right now! They have a dense, sweet flesh that tastes like a cross between butternut squash, sweet potatoes, and corn to me. They are small and you can eat the skin once it is cooked, plus the layer of flesh is relatively thin, making them perfect for stuffing and relatively quick-cooking. 

The flavor of delicatas often makes me lean in the direction of southwest flavors and these boats are no exception. The sweetness of the squash paired really nicely with the spiced-up smoky filling. Plus, you don't have to scoop out the filling and squash, just cut it across with a knife and east everything! 

I allow one squash (two halves per person) and this filling should fill 3-4 squash.

Baking dish of finished chorizo and black bean stuffed delicata squash boats.

November 11, 2013

Pumpkin swirl brownies

Plate with a stack of pumpkin swirl brownies.

Autumn is my favorite time of year, as I have said many times before. I feel like everyone is rushing to Christmas the past few years as soon as Halloween is over. On my drive home from work on Halloween, I saw that the local mall had hung up all their outside Christmas decor and even a couple radio stations began playing nothing but carols the day after Halloween! That is unacceptable to me. It is still fall and there's still another holiday before we get to Christmas. I enjoy Christmas, but it's still harvest time, there are still leaves on the trees, it is still pumpkin and winter squash time. I'm taking back fall! I have no desire to rush away the autumn breezes and crispy leaves. Last weekend we had our nephew overnight and one of the things we had during his stay were these pretty wonderful brownies that combine pumpkin and chocolate together in one dense and chewy treat. These tasty brownies are adapted from Martha Stewart and were a big hit. I adjusted the spices because the original recipe calls for cayenne pepper and I didn't think a 5 year old would like that (I do use it in  these Mexican brownies though) and I lowered the sugar and changed the oil. I also changed the pan size which resulted in thinner brownies (but I thought they were a nice size).

Top view of a pumpkin swirl brownie.

October 29, 2013

Hot German potato salad


We celebrated Oktoberfest a little late this year, but that's OK because we still got it in before October faded away. As part of our dinner we had delicious sausages from Spar's European Sausage and Meats, German sweet and sour red cabbage, and this Hot German potato salad along with some German beers. All in all, a very tasty meal! I can't believe that October is almost over. October and November are my favorite months of the year and I'm trying to make sure I enjoy them fully (before the craziness of December takes over everything).

This potato salad recipe is just slightly adapted from The German Cookbook. Since receiving this book for Christmas last year, I have really come to love it and the process of learning more German recipes. If you are at all interested in German cooking, I highly recommend it! When my husband tasted this potato salad he said it reminded him of what his grandparents would serve when he was a kid. I previously posted the cold version which we also enjoy. This recipe will make enough to feed about four people as a side dish.

October 16, 2013

Apple and pork macaroni and cheese

Skillet of apple and pork macaroni and cheese.

Fall flavors come together in this rich and creamy skillet apple and pork macaroni and cheese. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

This past weekend was a fun and food-filled one. On Saturday I spent the day at the 10th Annual World on Your Plate conference. I attended some workshops, listened to speakers, ate delicious local food, and met some great people. 

Then on Sunday I canned (again) - this time applesauce and a hot & sweet chili-garlic sauce. Last weekend we went apple picking at LynOaken Farms where they have a lot of heritage apples - so we were able to pick and sample all kinds of different apples this year.  It was a lovely day and it is definitely one of my favorite fall activities. 

Even though I make a bunch of applesauce, and we eat an apple a day after picking, we always end up with a lot to use. Of course, I'll make a pie, but I like to try out apples in other dishes as well. Hence this super decadent autumn mac n' cheese. 

I was left with a bit of applesauce that wouldn't fit in one my my jars, so I used it in this dish along with some local pastured pork, spices, and creamy cheese sauce. It's autumn in a dish. I served this mac n' cheese with a side of roasted romanesco. 

It's a really rich dish, so a vegetable is highly recommended. It will easily serve about 6 people.

Close-up of finished baked apple and porl macaroni and cheese.

October 10, 2013

Cabbage roll soup


Galumpkis (cabbage rolls) are a favorite meal of ours; however, they can be time consuming to make on a weeknight. I saw this sauerkraut cabbage roll soup and was inspired to create a soup version of our classic family dish. As you've already seen, I've been canning and preserving a lot this year. This has provided me with an abundance of diced and crushed tomatoes - so I already had those on hand. I've made a couple small batches of sauerkraut, had some cabbage in the fridge, and ground beef in the freezer (from our 1/4 grass-fed organic cow we ordered this year). I've been making broths as well. I'm really trying my hardest to cut our food costs while ensuring that we are still eating healthfully, seasonally, organic, etc. as much as possible. Since we are in the harvest season, this is the easiest time of year to do that and that's why I'm canning, freezing, etc. more than before. This soup is a great example of a relatively easy and inexpensive dinner that utilized ingredients that were already in my home. This recipe will make about four to five main dish servings of soup. 

September 20, 2013

Hungarian mushroom soup


I always get excited when soup season arrives. To me, soup is such a comforting dish to have on a cool day. Plus, there are so many different possibilities when it comes to soup. I think it's impossible to ever run out of ideas and recipes! This Hungarian mushroom soup is inspired by this recipe at All Recipes, the container of Hungarian paprika I had in my pantry, and my huge tarragon plant. I've made roasted cream of mushroom soup before, but I wanted to incorporate the spicier paprika into a soup along with some fresh tarragon. This soup is really delicious. It's also very rich from the milk and sour cream. I think it's best served as a cup of soup with a larger meal or as a lunch with some bread and a salad. I could have eaten the whole pot though. This recipe will make four servings and is a lovely way to warm up after being outside on a crisp autumn day!

September 13, 2013

Stewed Indian-spiced eggplant, cauliflower, and chickpeas

Pot of Stewed Indian-spiced eggplant, cauliflower, and chickpeas.

It's the time of year when the produce harvest is really coming to its peak. That means I've been doing a lot of canning and coming up with creative ways to work as many vegetables as possible into our meals. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

I loved this dish because it used up a lot of stuff from my fridge - 1/2 head cauliflower, three little eggplants, a chile, onion.... plus some diced tomatoes I had in the fridge (I ran out of sterilized jars when doing my tomato canning over the weekend). On top of that, this dish is simple and really delicious. 

I've said before that I have a very well-stocked supply of spices. This is essential if you want to try to cook Indian food. I slowly built up my spices, often purchasing them in bulk, at the farmers' market, or at an Indian market near us, to get lower prices (they are much pricier in the regular grocery store). 

Once you have the spices, however, dishes like this are a cinch to put together and very healthy! They are very forgiving, too -- you don't have to use exact measurements of the vegetables and you can use different ones depending in what you have on hand.

Give this dish a try while all these veggies are in season. It makes a lot - so you'll be able to feed about six people. It makes great leftovers for lunch and would also be good to freeze for later. 

Serve with Basmati or other rice and top with plain yogurt that you've stirred a little fresh lemon juice into for a complete meal.

Finished bowl of Stewed Indian-spiced eggplant, cauliflower, and chickpeas.

September 9, 2013

Hasenpfeffer with dill dumplings

Serving plate with Hasenpfeffer and dill dumplings.

This recipe is a German classic and it comes from the fabulous The German Cookbook: A Complete Guide to Mastering Authentic German Cooking

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

I have been really loving this cookbook and all the recipes I have tried from it so far. I also really like rabbit and bought one earlier this summer with the intention of using it to make Hasenpfeffer as soon as the weather cooled down a bit. So this past weekend, I gave it a try. It is a very interesting dish where the rabbit is marinated in a pickling liquid and then pan-fried and and simmered in a sauce. The English name of the recipe in the cookbook is "jugged hare" which I imagine refers to the pickling marinade. And while the color is a little bland, the sauce is tangy and rich. It pairs nicely with the dill dumplings to sop up any remaining sauce. We also had some cucumber salad to round out the meal.

I have never seen a rabbit for sale in a grocery store. If you have trouble finding a rabbit, visit some farmers' markets in the area. We have found two farmers so far that sell rabbits. Rabbits are very lean and taste like a gamier version of a chicken, in my opinion. They can be a little tough because they are so lean, so they are best slow-stewed or braised. I'm still learning to cook them, but enjoy them every time I do. As we continue to move toward more sustainable and local foods, I think game meat and hunting will have more of a resurgence. This meal will serve about three people.

Serving plate with pieces of Hasenpfeffer and dill dumplings.

September 4, 2013

Tomato, bacon, and jalapeño skillet pie

Baked tomato, bacon, and jalapeno skillet pie.

Cornbread, cheese, bacon, fresh tomatoes, and jalapeños come together in this delicious and flavorful skillet pie.

August 28, 2013

Queso blanco dip

Chip dipping into a bowl of queso blanco dip.

I first ate queso blanco dip at a local Mexican restaurant and loved it. Ever since then I've wanted to make it at home, but I wasn't sure what cheese to use to make it melt and have the proper consistency. Plus I figured it was full of a lot of ingredients that I probably didn't want to use anyways. Then I saw this recipe and was excited to give it a try. I changed the recipe a bit and found a nice organic white American cheese at our grocery store's deli that only had a few ingredients in it. You need to use American cheese so that it melts properly and becomes smooth. Once the dip comes together, it is hot, smooth, creamy, and flavorful. It's a cinch to make, too!

I made this dip to go along with the tacos my husband requested for his birthday dinner recently. It was a special treat, but it makes a lot of dip, so we'll be eating it again. This recipe will make enough for 4-6 people to eat as a side, snack, or appetizer. It's perfect to go along with your next taco night or as a party, movie night, or game day snack. Serve with corn chips.

Bowl of queso blanco dip with tortilla chips.

August 15, 2013

Skillet zucchini biscuit pie

Slice of skillet zucchini biscuit pie.

Zucchini, zucchini, zucchini..... It's here in full force and ready to be made into all sorts of dishes

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

I decided to make it in a skillet because I love to use my cast iron skillet whenever possible, really. The biscuit is filled with Parmesan cheese, sliced fresh zucchini, and fresh basil. It's really flavorful and delicious and makes a nice light dinner or lunch with a side salad.

While it's called a pie, it reminds me more of a quiche or cake as there's no crust and it contains a few eggs. This recipe will make enough to serve about 4 people as a main dish. 

Feel free to experiment with this recipe - you can change up the veggies, herbs, and cheese to make all sorts of different flavor combinations. If you have some yellow squash, it would be lovely to replace some of the zucchini with it to vary the colors.

Finished baked skillet zucchini biscuit pie.

July 23, 2013

Pepper jack and zucchini cornbread

Cut pieces of pepper jack and zucchini cornbread.

Oh, zucchini season... Once the zucchinis start to arrive, it's like we try to add them to everything. Grated zucchini in this and grated zucchini in that. But, in all honestly, that is OK by me. I love zucchini and enjoy finding different ways to use it. I was inspired to make this cornbread by this recipe which I modified a bit as seen below. The weather has become more bearable for using the oven, so it was the perfect time to give this cornbread a try. We just happened to have some leftover chili to eat up over the weekend and needed a side to go with it. I really love cornbread -- especially ones with cheese in them and/or a little kick from chiles. This cornbread is very savory and not sweet like many recipes that contain a lot of sugar. This was also the first time I tried sprouted wheat flour, but feel free to use all-purpose and/or some whole wheat flour.

Slice of pepper jack and zucchini cornbread.

July 15, 2013

Chocolate mint chocolate chip ice cream

Chocolate mint chocolate chip ice cream on an ice cream scoop.

It's really been heating up around here and that means ice cream and, um, more ice cream. When it's hot out, I really don't like to cook as much as I usually do, but churning up some fresh ice cream is another story. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

After using fresh basil and lavender in previous ice creams I've made, I was inspired to incorporate another herb -- this time choosing mint -- which I have in my herb garden. Mint is perfect for ice cream because it's so refreshing, especially when it's cold. 

Rather than making mint chocolate chip ice cream (which I love), I decided to make the ice cream chocolate and mint. It was a great choice! We loved this ice cream and I'll definitely be making more of it as the summer continues.

Bowl of chocolate mint chocolate chip ice cream.

July 8, 2013

Broccoli salad with cheddar, cranberries, and sunflower seeds


My husband and I just enjoyed a few days in Wisconsin. We went there to see the Aldo Leopold Foundation. Since my husband and I both work in the environmental field, we've both wanted to visit this place for some time. While our ultimate goal was to see the natural areas, of course we made time for some foodie-related destinations. We visited a brewery, the National Mustard Museum, and, of course, a cheese shop. The Madison area is full of local foods and we loved it. When I got home from our 11ish hour drive though, it took a couple days to recover and get back into a cooking mood.

June 28, 2013

Seared scallops over pearl couscous with peas and garlic scape sauce

Finished plate of seared scallops over pearl couscous with peas and garlic scapes.

This dish is a lovely early summer dinner full of fresh sweet peas and slightly spicy garlic scapes. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

Garlic scapes are something I look forward to now that I've discovered their tastiness. If you haven't tried them yet, keep your eyes open at the farmers' market. You'll love them if you are a fan of garlic and they make delicious pesto and sauces, or can just be sauteed with some vegetables. 

Checkout this article from Backyard Boss for more information and ideas for eating garlic scapes. They aren't around long, so grab some soon! 

This dish was inspired by the garlic scapes and fresh peas I bought at the market last weekend. I knew I wanted to pair the peas with pearl (or Israeli) couscous to match the size and shape of the peas. After a search at the grocery store, I finally found some. 

The scallops were a treat too - a delicious and elegant way to top off this dish. This recipe will make a nice dinner for two. Perfectly romantic, except for all the garlic breath....

Side view of seared scallops on top of pearl couscous.

June 24, 2013

Strawberry-basil ice cream

Bowl of strawberry basil ice cream.

My first ice cream of the season! I wanted to make a strawberry-basil ice cream last year, but strawberry season was over when I finally bought my ice cream maker. 

So I've been waiting anxiously to make it until this year. This was my second batch. The first batch tasted just as great, but I left the strawberries in quarters, and ended up not liking the texture. 

This time, I mashed the strawberries, and it worked much better - they were evenly distributed but it still had a little texture so you knew there were strawberries in it.

We ate this ice cream on a hot day (as you can see from the photo - it was rapidly melting) and the best description of it is refreshing. Very refreshing. 

You may think basil is an odd thing to add to a dessert, but I love herbs in sweets. The basil is a nice and refreshing background flavor that really takes the ice cream to the next level. It makes it more complex and plays nicely off of the sweet strawberries. 

This recipe will make about a quart of ice cream.

Scoops of strawberry basil ice cream.

June 10, 2013

Hot and sour rhubarb pork and noodles

Dish of hot and sour rhubarb pork and noodles with chopsticks.

Tangy rhubarb is used to make a hot and sour sauce for a delicious Asian-inspired pork and noodle dish that is bursting with flavor.

June 3, 2013

Penne and asparagus carbonara

Serving bowl of penne and asparagus carbonara.

Spring time is asparagus time and we just can't get enough of it. I love asparagus - but this is really the only time of year that you can get it fresh and it's a short time. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

We pick up a couple pounds a week and eat it in all different ways while we can. I love simple roasted asparagus as a side dish, but I also love to incorporate it into main dishes and breakfast. Asparagus pairs perfectly with eggs and bacon. So when I was flipping through Jamie Oliver's Jamie at Home (still one of my favorite cookbooks ever) and saw his beautiful zucchini carbonara I was inspired to make a similar dish with asparagus. 

I also picked up some fresh pastured eggs and cream at the farmer's market, some high quality bacon, and used fresh oregano from my herb garden. This dish was truly delicious and decadent. While it may not be classic carbonara, that's OK with me - it was pretty spectacular! 

This recipe will make a lot of pasta and is best eaten right away - it will serve at least four people. Serve it with some fresh crusty bread to pick up any sauce at the bottom of your bowl.

Penne and asparagus carbonara with a loaf of crusty bread.

May 28, 2013

Rhubarb pie

Finished rhubarb pie.

Rhubarb season is here and we are lucky to have access to a lot of it through our family's gardens. 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

I wanted to make a plain old-fashioned rhubarb pie. Not one with strawberries - just rhubarb. I do like the strawberry-rhubarb combination, but strawberries aren't ready yet around here.  

I was pretty generous on the sugar in this one, but if you are used to very sweet desserts, you may want to increase it another 1/4 cup or so. It will also depend on how pungent your rhubarb is. Ours was on the sour side.... my first bite made me regret not adding more sugar, but my second and third did not. I thought it was quite perfect and really made the rhubarb flavor itself shine, rather than try to cover it with sweetness

Plus, it allowed me to add a small scoop of vanilla ice cream without having a sugar overload and it brought the whole dish to a perfect level of sweetness for me. My rhubarb was also very juicy and fresh, so the pie was a bit on the runny side, but that's OK with me.

Slice of rhubarb pie.

May 24, 2013

Sesame chicken and broccoli stir-fry


Making stir-fry is one of my favorite quick weeknight dinners and as the weather warms I find myself making them more and more. The weather here has been surprisingly hot already so I've been spending as little time in the kitchen as possible. For this dish, I wanted to make something like sesame chicken (one of my favorite Chinese take-out dishes), but without deep frying. Plus, I wanted to incorporate some vegetables into the dish, especially some broccoli for my broccoli-loving husband. The results were a lightly and tasty stir-fry full of sesame flavor.

So it's getting close to another summer and we find ourselves still in an apartment. We thought for sure we'd be in a house by now, but life hasn't worked out that way... Apartment living in the summer can be really rough.... especially uppers where it gets extra hot. There's no escape for eating or cooking outside. Luckily, we are able to have a small container garden and we put that in last weekend. We planted a bunch of herbs (sweet basil, Thai basil, chives, tarragon, oregano, lavender, mint, etc.), lettuces, and tomatoes. Hopefully we'll be in a house by the end of the year! It's tough for two outdoorsy people who grew up in a rural area to be without any land.

May 19, 2013

Cold German potato salad


I remember eating German potato salad at family and other picnics as a kid and not being a big fan. I'm pretty sure that most of it came from a can and I remember it being very sour tasting. There's a hot and a cold potato salad recipe in The German Cookbook that I've been waiting to try. This is the cold version and it's reminiscent of the potato salad I remember, but better. I am a big fan of potatoes and vinegar together, so I was fairly confident that I'd enjoy the homemade version and I was correct. The salad would be perfect for all the upcoming summer picnics because it lacks dairy and gets better the longer the potatoes soak in the vinegar and other flavors. This recipe will serve about four people as a side dish, but you can easily double or triple it for a larger crowd. Hopefully you can find some good sweet German mustard in your grocery store or specialty foods shop. We buy it at Spar's European Sausage Shop (which, by the way, is an excellent place to pick up something to go with this salad).