Monday is May Day, another celebration of Spring. I know I’m really pushing this Spring thing. The idea of May Day is believed to have begun with the agricultural rituals of the Greeks and Romans. So in honor of May Day I’m making one of my favorite Greek dishes, Spanakopita or Greek spinach pie. Continue reading “Spanakopita (Greek Spinach Pie)”
Our latest Family Dinner was inspired by Ethiopian cuisine. We all love it but don’t get to have it as often as we’d like. So, I decided to tackle a whole meal centering around Doro Wat. This national dish of Ethiopia, Doro Wat is a spicy chicken stew made with berbere spice. This Doro Wat recipe was perfect for our family. It had just enough kick. Continue reading “Doro Wat (Ethiopian Chicken Stew)”
April 24th is Sechseläuten in Zurich and I thought with all of the beautiful Spring weather we’ve had we should partake in this Spring festival even though we’re not in Zurich. And you know me what better way to celebrate than with food and what better than a classic Swiss dish like Cheese Fondue. Continue reading “Easy Cheese Fondue”
It’s probably obvious that we love all types of food in this house. But lately I’ve been exploring more North African cuisine. As I’ve been diving into Moroccan cuisine, I’ve noticed several recipes with sweet potatoes and ras el hanout. That’s what inspired this Moroccan spiced sweet potato black bean burger. Continue reading “Moroccan Spiced Sweet Potato Black Bean Burger”
Did you spend a day boiling eggs? Then another day painting and dying eggs with the kids? Now are you looking around wondering what to do with all those eggs? Here are a couple of simple ideas so you can say Bye bye Leftover Easter Eggs.
Blintzes are a decadent sweet European dessert filled with a delicious sweet cheese mixture or fruit. It’s extremely rich and delicious and even though it’s decadent it isn’t hard to make. This cheese blintz with raspberry sauce is the perfect Easter dessert. Actually, it’s the perfect anytime dessert.
If you follow the blog you know that I am an advocate of using what I already have in the house. The other day I was looking for something sweet and I realized I had some frozen apricots left over from our Moroccan family dinner. Couscous can be served as either a savory or sweet dish. I’ve already made a savory dish so I decided it was time to try sweet. Presenting, my apricot raisin couscous cake.
I didn’t intend on writing this post but the mini turkey meatloaf I made for April Fool’s Day were so delicious I had to post the recipe. Yes, I’m using a lean meat but it’s still as comforting as ever.