March 29, 2013

Cabbage and chicken coconut curry

Bowl of cabbage and chicken coconut curry.

Do you love cabbage? Or, does cabbage only make an appearance in your life in slaws and maybe sauerkraut (both of which I love by the way)? 

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I feel like cabbage doesn't get enough respect and deserves to be the star of more dishes in my kitchen. I saw a cabbage curry recipe recently that inspired me to make a curry dinner around this vegetable. This curry is mild and very simple. 

A lot of curries are full of spices, which can sometimes be overwhelming if you don't have a very well-stocked spice rack. I make curry dishes fairly regularly, often with a lot of spices (because I do have a very well-stocked spice rack - I love spices), but this one was nice because it was not only quick and simple, but really delicious. 

I served this curry with some Basmati rice and chili-garlic sauce. I think the chili-garlic sauce, or just some chili sauce on the side can be nice. This way everyone can add their preferred amount to give this curry some heat. This recipe will serve about four people.

Serving bowl of cabbage and chicken coconut curry.

March 26, 2013

Warm beets with horseradish and dill sour cream


Sometimes I feel like I don't post enough side dishes, with the most probably being around holidays. I'm trying to make more vegetable side dishes so we rely less on grains and I also just like to make them more interesting in the hopes that people will be encouraged to give some more vegetables a try. I found some really pretty golden beets the other day with their greens in good shape and found two red ones kicking around in the fridge and decided to use them to make a warm salad. I really enjoy golden beets - they are so much sweeter than red beets and they were definitely the star of this dish. Paired with their sauteed greens and topped simply with the sour cream, horseradish, and fresh dill - these beets were tasty and perfect to go along side a grilled skirt steak for dinner. If you don't have the greens, that's OK, too. They aren't necessary, but if you have them, you definitely don't want to waste them. Beet greens are slightly spicy and different from the taste of the root. I highly recommend giving them a try if you haven't already. 

March 17, 2013

Irish soda bread with whiskey raisins and caraway

Top view of a finished loaf of Irish Soda Bread with Whiskey Raisins and Caraway.

A loaf of soda bread that has whiskey soaked raisins and caraway seeds is a delicious addition to your St. Patrick's Day dinner. 

March 1, 2013

Buffalo chicken macaroni and cheese

Buffalo chicken macaroni and cheese in a baking dish.

My readers know I love mac n' cheese. Even as I've been trying to eat less gluten and grains, macaroni and cheese remains one of my biggest weaknesses. I love to make it so many ways. 

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This mac n' cheese is something I've been wanting to make for a while now. We made some blue cheese burgers recently and had leftover blue cheese, so I knew the time had come to make a Buffalo chicken mac n' cheese. Now in Buffalo, we don't really call things "Buffalo" -- they aren't "Buffalo" wings, they're just chicken wings. But, for the sake of this blog and all my non-western NY readers, I'm calling this "Buffalo" (but don't you dare put any ranch dressing near it - blue cheese, please). 

Aside from the blue cheese, you must have a proper hot sauce, and some celery. For reasons that are pretty obvious from this blog, we don't eat chicken wings very often...maybe once a year we will go out for some (we do live very close to Duffs after all).

I really loved this dish. My husband was skeptical, but he really enjoyed it as well. You have to get a good flavor balance in your sauce and that is why I recommend adding your blue cheese and hot sauce slowly and tasting along the way to ensure you don't overpower this dish with either of those strong flavors. 

Serve this up while the weather is still chilly - it's perfect for a game day or a lazy Saturday night with a couple of beers.