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”
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.
The last couple of days have been cooler than expected. And on those days I just want something warm and inviting. This chickpea masala or chana masala is just that. Super easy in the pressure cooker and you can adapt it however you want. Filling with a spicy kick at the end, that’s exactly what I like in a dish.
Chicken Marsala with Mushrooms is one of my favorite Italian dishes. This dish holds a special place in my heart because it reminds me of some of the best times in high school. The end the softball season (also the end of the school year). But at the end of the season, the coach would treat the team to dinner. Those were great times and this dish makes me reminisce on the good ol’ days.
St. Patrick’s Day is Friday and I wanted to make something different to celebrate the holiday. I always make corned beef and cabbage so that was out. Then I remembered the Irish Pub hubby and I went to while we were in Maine. We ended up in a conversation with another couple and I remember the husband saying that he was happy with a dish as long as the potatoes were good. That’s right the cornerstone of any good Irish dish is the potato. And you can’t get more pure than a potato galette. It’s straight up potatoes and butter. Which means it’s so delicious.
Monday is Holi the Hindu Spring festival in India. Holi is also know as the festival of color because during the celebration people throw paint at each other. There’s music and food and dancing during the celebration. It’s a wonderful time. Unfortunately, we will not be able to make it to the celebration (the New York celebration is serious) so I thought it might be nice to celebrate in our own way. So we are making pakoras. Pakoras are fritters with lots of Indian spices. One of our favorite types is gobi pakora or the cauliflower fritter. Gobi pakoras were served at last year’s celebration so it’s fitting that we make them for our mini Holi celebration.
Pasta puttanesca is not a dish I would typically make. Though now that I think about, I should. Why is it not a dish I’d make at home? Because it has anchovies in it. I used to not like anchovies. But I’m coming around to it. And this pasta puttanesca with shrimp is one of the most simple and delicious dishes ever.
I stumbled upon beef barbacoa through my students obsession with a Mexican grill I shall not name. They were constantly rushing out of class to try to make it there and back before lunch was over. Of course, the bright side of them catching my attention was that it encouraged me to check the place out. It was delicious and a dish I knew I wanted to make my way.