Red Cabbage, Raisin, and Apple Slaw

This easy red cabbage slaw is sweet and crunchy, bursting with raisins, apples, and carrots. It’s creamy and tangy so everyone will love it!

Red Cabbage, Raisin, and Apple Slaw | thepajamachef.comI don’t really like the word “slaw.” Or the words “cole slaw.” It just sounds… unappetizing to me. But when you need a cold veggie side dish for summer picnics or barbecue pork, or just a normal weeknight dinner, it’s just really the best choice. You can make it ahead and it’s good in the fridge for up to a week too! And this slaw [shudder!] tastes really, really, really good. So that helps too.🙂 I’m so picky about cole slaw, besides the name. The taste is super important to me. I don’t like it to be too creamy [like my dad prefers] or too vinegary… but rather, something in the middle. Like this recipe! The dressing for this red cabbage based slaw is creamy AND tangy. I used mayo, Greek yogurt, and sour cream for optimal creaminess along with a hint of apple cider vinegar and lemon juice for tang. Perfect!

Red Cabbage, Raisin, and Apple Slaw | thepajamachef.comBesides the taste of the dressing, a great slaw to me has to have some sweet elements. The more the merrier, I think! This slaw also features raisins and apples and carrots for tons of sweetness. The perfect blend.🙂 My slaw isn’t quite as pretty as traditional cole slaws because the holes of my circa-1980 food processor are kinda wonky, so if you take the time to slice a head of cabbage your slaw will look MUCH better than mine. Take a look at the original recipe and you’ll see what I mean. But looks aside, this slaw is fantastic and is sure to be a staple in my home for many summers to come. Enjoy! Happy Labor Day weekend!

one year ago: Healthy Crumb Topped Zucchini Bread
two years ago: Pumpkin Coconut Soup
three years ago: Chocolate Mousse

four years ago: Pumpkin Granola
five years ago: The BESTEST Pizza Sauce Ever + A Pizza How-To

Red Cabbage, Raisin, and Apple Slaw

  • Servings: 8
  • Time: 10 minutes
  • Print

slightly adapted from Budget Bytes

Ingredients:

  • 1/3 cup mayonaise
  • 1/3 cup Greek yogurt or sour cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • freshly ground black pepper
  • 1 small head purple cabbage [about 1.5 pounds]
  • 2 large carrots, peeled
  • 1 medium Granny Smith apple, cored
  • 1/2 cup raisins [I used a mix of regular and golden]

Directions:

In a small bowl, whisk together mayo, yogurt, vinegar, lemon juice, honey, and pepper for the dressing. Set aside.

Use a food processor or a sharp knife to shred the cabbage into thin strips and place in a large bowl. Grate carrots and apple, then toss with cabbage. Pour dressing over vegetables, then gently toss until combined.

Slaw is best within the first day or so, but lasts in the fridge up to one week.

 

Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous #bookclubcookbookCC

Fragrant, rich chicken and chickpea curry incorporates great flavors to make an amazing dish! Serve it over spiced couscous for a special treat. 

Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous | thepajamachef.com #thebookclubcookbookCC

Happy Friday! I joined a new blogging group… the Book Club Cookbook Cooking Crew. And guess what! YOU can join us. Camilla of Culinary Adventures with Camilla organized a group of bloggers to read through some great books and make some great recipes inspired by them. We are using The Book Club Cookbook as our guide and inspiration… you can read more about the club on her blog, but here’s the gist. Each month, one blogger serves as hostess to choose a book and a recipe from the cookbook. From there, we can make the chosen recipes OR draw inspiration from the selected book to create a recipe. Camilla is our July hostess and she chose Jhumpa Lahir’s Interpreter of Maladies for our book of the month, and invited us to make curry and lassis with her. At the end of the month, you can win a copy of the cookbook so you can follow along! Go to Camilla’s blog to enter now!🙂

On with the recipe though! Have you ever heard of Jhumpa Lahir’s Interpreter of Maladies? I had not, and was surprised when I picked up a copy at my local library. It’s actually a collection of short stories centering on the themes of family, home, marriage, belonging, and more. Many take place in America, but I thought some of the most interesting stories were set in India. You don’t think about adaptations to new life in your own country… this book is just lovely! The first and last stories were my favorites, but they are all good. Have you read this book before? If not, you should pick it up! I highly recommend it.

Food is an integral part to all of the stories, and nearly each one mentioned curry! An Indian classic for sure, with as many variations as there are people. One of the recipes Camilla chose for us to make this month was a hard boiled egg curry. It sounds SO interesting. But Ben hates hard boiled eggs with a passion, so that’s a no go for us [and I don’t think I could eat a whole batch alone]. Instead, chicken curry it is!

Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous | thepajamachef.com #thebookclubcookbookCC

This is one of my very favorite curry recipes, and actually is the one that made me love Indian food! Ben and I have made this recipe a handful time over the past few years… it is absolutely delightful each time! Every bite is rich and flavorful, and your kitchen will smell absolutely wonderful while you’re cooking. Ginger! Garlic! Garam masala! Mmm, mmm, mmm. The tomato and coconut based curry sauce is fabulous over the chicken and chickpeas and plump, juicy raisins… and the flavors are magnified since it’s not just served over regular ‘ole rice, but instead over a spiced couscous that is just bursting with more raisins and rich spices. Yes, it’s a lengthy recipe with quite a few ingredients… BUT it is oh-so-good. A great dish for company, a great dish to make on a relaxing night at home. It’s just as fantastic as anything you could get at a restaurant, but easy to make at home with accessible ingredients too. Make it this weekend!🙂 Enjoy!

Indian Spiced Peas | thepajamachef.com

And oh! If you’re looking for an easy side dish to serve with this, try these easy Indian-spiced peas. No real recipe… just mix together a teaspoon or two of coconut oil, a 10 ounce bag of frozen peas, and a teaspoon each of curry powder and garam masala in a skillet. Cook over low heat until hot, then mix in a about a 1/4 cup of coconut flakes. Ahhhmazing! Next time I might toast the coconut to make it even better. Yum!

one year ago: Ginger Ice Cream
two years ago: Mom’s Potato Salad

three years ago: Mediterranean Feta Dip
four years ago: Lemon Crinkle Cookies
five years ago: Big Thumbs Up Bite Size Soft Pretzels –> yes! my blog is FIVE!🙂

Indian-Style Chicken Curry with Chickpeas and Raisins over Spiced Couscous

  • Servings: 6
  • Time: 60 minutes
  • Print

from Jenna’s Everything Blog – go to either post for great step by step photos if that’s your thing!

Ingredients:

for curry

  • 2 tablespoons curry powder [I used a sweet curry powder]
  • 1 teaspoon garam masala
  • 4 tablespoons canola oil
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 serrano chili, minced – remove seeds to reduce heat… or not, your call
  • 1 tablespoon tomato paste
  • 1 1/4 cups chicken broth
  • 1 – 15 ounce can crushed tomatoes
  • 1 – 15 ounce can chickpeas, drained and rinsed
  • 1 1/2 pounds boneless skinless chicken breasts [I’ve also used chicken thighs]
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • 1/3 cup coconut milk
  • 1 cup frozen peas
  • 1/4 cup cilantro, chopped

for couscous

  • 1 tablespoon canola oil
  • 1 onion, diced
  • 2 teaspoon garam masala
  • 3 1/2 cups chicken broth
  • 2 tablespoons butter
  • 1/2 cup golden raisins
  • 1/2 cup raisins
  • 1 package Trader Joe’s Harvest Grains Blend [I forget what size it is…about 18 or 20 ounces I think] — can also substitute 1 pound Israeli couscous plus a couple tablespoons quinoa and orzo — or an equivalent amount of rice [I’ve made it all three ways!!]

Directions:

Set a small skillet over medium heat. Pour in curry powder and garam masala, then stir constantly for about 1-2 minutes to toast spices, until fragrant. Remove from heat and transfer to a bowl.

In a Dutch oven or other large pot, heat 3 tablespoons oil over medium high heat. When hot, add onions and season with salt. Stirring occasionally, cook for about 15 minutes until onions are browned and caramelized. If you have you more time, cook the onions on medium-low heat for a longer amount of time to caramelize them more. But either way works!

After onions are cooked to your liking, add garlic, ginger, and chili pepper. Stir and cook for about a minute, then add in toasted spices and tomato paste. Pour in the chicken broth and crushed tomatoes, stirring to mix everything up. Add chickpeas, chicken, and raisins. Make sure the chicken is submerged as much as possible. Bring to a simmer, then cover and reduce heat to medium-low. Simmer for about 15 minutes, until chicken is just about done.

Meanwhile, prepare couscous while chicken is cooking.

In a saucepan, heat oil over medium heat. Add diced onion and cook for about 5-6 minutes, until soft. Stir in garam masala, cooking for about 30 seconds until fragrant. Add chicken broth, butter, and raisins. Stir and bring to a boil. Add couscous [or other grain], bring to a boil again, and cook for about 10-15 minutes until fully cooked. Liquid should be absorbed but exact time depends on what grains you use. Season to taste with salt or additional garam masala then set aside to serve with curry.

When chicken is fully cooked, remove to cutting board and chop it up into bite-sized pieces. If the chicken isn’t fully cooked, it will finish cooking in the sauce.

Return chicken to pot, then stir in coconut milk and peas [if using]. Cook for about 5 minutes, then add in half of the cilantro.

Serve curry over couscous, with additional cilantro on top. Enjoy!

SRC: Dijon Balsamic Orzo Salad

This orzo pasta salad is filled with all of my favorite flavors… dijon mustard, balsamic vinegar, tomatoes, basil, and garlic. Simple and sophisticated, this dish can fill all your summer party needs!

Dijon Balsamic Orzo Salad | thepajamachef.com | #summer #tomatoes #salad #secretrecipeclub #healthy

Ben and I moved to a new house this spring. Though we’re still in Nashville, we are on the other side of town, and as such, have had to get used to new everything. New grocery stores, new commutes, new running paths(!!!), new neighbors… and a new farmer’s market. Our local market is only a couple years old, and as such, is still pretty small. BUT size does not equal quality. Quality > quantity, ya know? Last weekend at the market, I couldn’t resist ALL the lovely tomatoes that have started to pop up. They’re juicy and sweet and oh-s0-pretty. And what better dish to celebrate summer tomatoes than a pasta salad?

Dijon Balsamic Orzo Salad | thepajamachef.com | #summer #tomatoes #salad #secretrecipeclub #healthy

This orzo and tomato pasta salad comes together, as its name implies, with a fantastic dijon-balsamic dressing. It’s funny, I found this recipe on Heather’s blog, Join Us, Pull Up a Chair. She’s my Secret Recipe Club assignment for the month of July… and her family didn’t care for the salad very much due to the tanginess of the dressing. But I made it anyway. HA! I read the recipe before the blog post so that explains it. And the dressing was tangy, for sure. I adjusted the proportions a little but the balsamic and dijon flavors are pretty prominent and strong. If the dressing is too tangy for your taste, add more extra virgin olive oil, or add some honey. Ben and I thought it was perfect, a great pairing with the sweet tomatoes and fresh basil. MMM!

Dijon Balsamic Orzo Salad | thepajamachef.com | #summer #tomatoes #salad #secretrecipeclub #healthy

One of the reasons I love participating in the SRC is getting to check out the blogs of other foodies. There’s always SO many good recipes to choose from. Heather started her blog several years ago as way to organize all her recipes because they were taking over her office. I can relate to that! Some of the other recipes I found on her blog that I can’t wait to try include snickerdoodle biscotti, Kung Pao chickpeas, cranberry hootiecreeks [what an awesome name for a cookie!], and cranberry vanilla shortbread cookies. If any of those recipes sound up your alley, be sure to check out Heather’s blog! I’m sure you’ll love it as much as I do. And don’t forget to make this dijon balsamic orzo salad, stat! Enjoy!

one year ago: Spicy Peanut Noodles with Kale and Edamame
two years ago: Ginger Banana Waffles
three years ago: Minty Asian Slaw
four years ago: Lemon Crinkle Cookies

Dijon Balsamic Orzo Salad

  • Servings: 6-8
  • Time: 30 minutes
  • Print

slightly adapted from Join Us, Pull Up a Chair

Ingredients:

  • 8 ounces orzo pasta [another small shape would work too]
  • 1 pint cherry or grape tomatoes, quartered
  • 1 – 15 ounce can chickpeas, drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoons whole grain dijon mustard
  • 1 teaspoon dried oregano
  • 1 clove garlic, finely minced [if you really like garlic… if not, use 1/2 teaspoon garlic powder]
  • freshly ground black pepper
  • 2 tablespoons fresh basil, cut into a chiffonade

Directions:

Cook orzo according to package directions. While orzo is cooking, toss tomatoes and chickpeas together in a medium bowl. In a small bowl, whisk together olive oil, vinegar, mustard, oregano, and garlic. When pasta is cooked, drain and then place in bowl with the tomatoes. Stir together, then pour dressing and toss to coat. Season with pepper to taste, then stir in basil or use as a garnish.

If the dressing is too tangy for your taste, add more extra virgin olive oil, or add some honey.

Salad tastes great warm, at room temperature, or cold. Also, it doubles easily! Add other veggies or some cheese if desired.

Click below for more recipes from this month’s edition of the Secret Recipe Club!

Corn and Blueberry Salad

This simple corn salad has a pop of sweetness, a little cheese, and lots of yum. One bite and you’ll be hooked!

Corn and Blueberry Salad... a summer side you don't want to miss! #salad #healthy #bbqYou’re going to LOVE this amazingly flavorful Corn and Blueberry Salad. The best of summer, right here! This salad is a guaranteed hit… and it takes just a few minutes to throw together and uses ONLY seven ingredients! What’s not to love?

I shared the recipe on Thriving Home, so check it out now! Enjoy!

#HotSummerEats: Sun-Dried Lentil and Couscous Salad, Barbecue Black Bean Quesadillas, and Some Reviews!

Today is the last day of #HotSummerEats! And because Ben and I spent the day painting our kitchen instead of blogging, I didn’t get part of this post up for Sunday like I planned. So to celebrate Monday, I have not just one but TWO recipes for you, plus reviews of other products from our wonderful #HotSummerEats sponsors. Ready? Let’s go!

Sun-Dried Lentil and Couscous Salad for #HotSummerEats | thepajamachef.com

Inside door number one we have this fabulous lentil and couscous salad! I love having recipes like this on hand to make that I can grab out of the fridge for lunches at work all week long. It’s truthfully been awhile since I’ve cooked couscous and when I first tasted this salad yesterday I wondered why the hiatus? Israeli couscous is so good!! It’s almost pasta, but not quite, so it pairs so well with lentils and any other veggies you want to throw in. This time, I used red and yellow bell peppers and some sun-dried tomatoes. Normally when I make salads like this, I make a vinaigrette as the sauce, but this time I took the easy way out and used this Roasted Tomato Vinaigrette from Out of the Weeds. You can WIN this in our #HotSummerEats giveaway, but you gotta act fast since it ends today! I don’t usually buy salad dressings because vinaigrettes are super easy to make, but sometimes it’s nice to let someone else do the work for you… especially when they use normal ingredients that you’d find in your pantry too! This vinaigrette is so fresh and adds a fun, light tomato flair to my lentil and couscous salad. If you can’t get this vinaigrette locally [or can’t wait until your online order arrives], you can use your favorite vinaigrette instead.🙂 I’m so glad I got to try this Roasted Tomato Vinaigrette! It’s flavorful, fresh, and perfect for anything from salads to meat marinades. Amazing!

Barbecue Black Bean Quesadillas for #HotSummerEats | thepajamachef.com

The next recipe I have to share with you involves black beans, barbecue sauce, and cheese. Now, that combo might seem a little weird. I mean… black beans and cheese I get, but barbecue sauce and black beans? Barbecue sauce and cheese? Just try it! It’s so good! But first the back story. Whenever I get home late from work or Bible study or anywhere really and need some dinner, quesadillas are my go-to… one of two kinds. Banana, peanut butter, and chocolate [arguably NOT the healthiest choice, I know… but delicious!] or black beans and cheese. I always have those ingredients on hand so it’s easy, filling, and delicious. Usually to season my bean and cheese quesadilla, I turn to salsa or taco seasoning. But since I live in Nashville and see people put barbecue sauce on anything and everything, I wondered how it would taste on beans. Like baked beans, kinda. Even though I don’t like baked beans…

Barbecue Black Bean Quesadillas for #HotSummerEats | thepajamachef.com

I received Southern Gold Barbecue Sauce from Voodoo Chef for #HotSummerEats and decided to try it out on a recent weeknight. Man! The barbecue sauce/black bean combo is great! It’s just like chicken, except not. Haha, I’m so eloquent right now. But really, this barbecue sauce is wonderful. It’s mustard based–sweet and tangy, with just a pinch of heat. I could eat that stuff by the spoonful, it’s that good. Just like I said with the vinaigrette, you SHOULD get it [or win it I hope!] but if you can’t feel free to sub regular barbecue sauce + mustard to make this quesadilla. This combo is where it’s at!🙂

#HotSummerEats reviews on thepajamachef.comMan, I’ve already shared two great recipes. But now I have a few product reviews for you so keep on reading.🙂 I got to try Caribeque‘s Island Thyme spice rub. Ben was cooking the night we tried it, and he rubbed it on a pork tenderloin, then added some olive oil and panko bread crumbs and baked it until it was cooked through. WOW was this good! Seriously the best pork I’ve ever had. If it wasn’t raining I would have gotten some better pictures.

#HotSummerEats reviews on thepajamachef.com

The Island Thyme was tangy and full of lots of herbs. It had a little kick but not too much… made me feel like I was at a Caribbean restaurant instead of my own kitchen.🙂 I think it would also be wonderful on some roasted veggies.🙂 We enjoyed some dill and butter green beans and some sweet potato fries with the pork. I dipped my sweet potato fries in my new favorite ketchup… Chai Curry Chup by Intensity Academy. I know chai seasoning + ketchup + curry sounds weird, but it’s a totally addictive blend of sweet and hot and normal ketchup. It’s very hard to describe but it’s the best thing ever. Seriously the best product I tried as part of #HotSummerEats. Everything was good but this was phenomenal! On burger night a few weeks ago, I mixed the Chai Curry Chup with mayo as a burger topping and that was great too.

#HotSummerEats reviews on thepajamachef.com

Last but not least I want to tell you about the unique line of salad dressings from T.Lish. So far I have only sampled one of the three I was sent, and I want to eat salad for every meal just to enjoy the sweet garlic dressing!

#HotSummerEats reviews on thepajamachef.com

This dressing tastes like something I’d make in my own kitchen–no preservatives, nothing fake. It’s just a really good salad dressing made with quality ingredients. Some of the other #HotSummerEats bloggers have used these dressings for pasta salad or marinades–find all the recipes here! I have plans to use the Asian Sesame in stir fry but it just hasn’t happened yet. Will report back when it does!🙂 My only complaint with this salad dressing is that it makes a mess when pouring it. Maybe we just got a bad bottle, but it did spill down the side quite a bit. That happens with my own dressings too, so no worries!

If you made it this far, you deserve a reward… so here are the recipes!🙂🙂 Ha! Enjoy! Thanks for reading along with #HotSummerEats and thanks to Camilla for organizing and hosting this great event. Most of all, thank you to all our sponsors! You have helped make the event spicy, flavorful, and fun! I always LOVE getting to try new foods and finding new companies to support [and enjoy]. Hope you enjoyed it as well and be sure to enter the giveaway now!

Sun-Dried Lentil and Couscous Salad

  • Servings: 4
  • Time: 30 minutes
  • Print

Ingredients:

  • 1/2 cup lentils, rinsed and sorted
  • 1/2 cup Israeli couscous
  • 1/2 cup bell peppers, diced small
  • 1/4 cup sun-dried tomatoes, diced small [drained if water/oil packed]
  • 1/4 cup fresh herbs, chopped [I used dill, rosemary, and lemon thyme]
  • 1/3 cup Roasted Tomato Vinaigrette from Out of the Weeds [or another salad dressing of choice, or a mixture of pureed tomatoes, oil, vinegar, and herbs]
  • freshly ground black pepper
  • Parmesan cheese, grated

Directions:

Bring a medium saucepan full of water to a boil. Reduce heat to medium, then add lentils and cook for 10 minutes. Add couscous and cook another 10 minutes or so, until lentils are cooked through–soft but not mushy, and couscous is cooked to al dente. Drain lentils and couscous and place in a medium bowl. Toss with peppers, tomatoes, and herbs. Drizzle vinaigrette over top, tossing until combined. Season with pepper and serve with Parmesan.

Barbecue Black Bean Quesadillas

  • Servings: 2
  • Time: 10 minutes
  • Print

Ingredients:

  • 2 flour tortillas
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup black beans, rinsed & drained
  • 1/4 cup bell peppers, diced small
  • 1/4 cup Southern Gold Barbecue Sauce from Voodoo Chef [or 2 tablespoons of your favorite barbecue sauce + 1 tablespoon of your favorite mustard]

Directions:

Heat a large skillet or griddle pan over medium heat. Spray with cooking spray or grease with butter, then place one tortilla on the pan. Add half the cheese and allow to melt.

In a small bowl, stir together black beans, bell peppers, and barbecue sauce. Heat until warm in the microwave, about 45 seconds. Add half of mixture on top of cheese–just one side of the tortilla for easy folding.

When cheese has melted and tortilla is crispy to your liking, fold and transfer to plate. Repeat with additional ingredients, then serve, sliced, with additional barbecue sauce for dipping.

Check out other #HotSummerEats recipes at the link below:

Disclaimer: Thank you to Caribeque, Intensity Academy, Out of the Weeds, T.Lish, and Voodoo Chef for providing samples and product to use for#HotSummerEats recipes without additional compensation. I was not asked to provide positive feedback. All opinions are my own. Please check out Caribeque on Facebook here or here, Twitter, and Instagram here and here to learn more. Please check out Intensity Academy on Facebook, Twitter, Instagram, and Pinterest to learn more. Please check out Out of the Weeds on Facebook, Twitter, Instagram, and Pinterest to learn more. Please check out T.Lish on Facebook, Twitter, Instagram, and Pinterest to learn more. Please check out Voodoo Chef on Facebook and Twitter to learn more.