Recipes, Sides, Vegetables

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
  • 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.

 

Advertisements
Chicken, Couscous, Main Dishes, Recipes, Sides, Vegetables

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
  • 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!

10 Minute Lunches, Main Dishes, Recipes, Sandwiches and Wraps

10 Minute Lunch #7: Curried Chicken Salad

Chicken salad… it can be boring, or awesome. This version is pretty darn amazing! I hope you give it a try. 🙂

Back in the days of grad school, I was ALL about the 10 minute lunch. These working days, I am ALL about leftovers for lunch… or special salads. 🙂 But I resurrected the 10 minute lunch lately with this fantastic curried chicken salad! I saw a few pics of curried chicken salad from different folks on Instagram, but I just made my own version based on what I had in my fridge.

Curried Chicken Salad: a 10 minute lunch on thepajamachef.com

I enjoyed this chicken salad on some fresh, homemade whole wheat bread. Recipe coming soon! But back to this chicken salad…it’s filled with all sorts of deliciousness. Golden raisins [golden > regular in my book!], crunchy celery, curry powder [duh], cinnamon [for a sweet kick!], and real mayo! I’ve tried to like using greek yogurt in the place of mayo, but I almost never like it… So why skip the good stuff?

Curried Chicken Salad: a 10 minute lunch on thepajamachef.com

This curried chicken salad was a great few day’s worth of lunches. I used leftover shredded chicken from one of the whole chickens we roast a couple times a month, but you could also use store-bought rotisserie chicken or just poach some chicken. It made for some great, hearty sandwiches. Creamy, crunchy, and flavorful! And fast! Just what I like for busy lunchtimes. 🙂 Enjoy!

one year ago: Coconut Curry Popcorn
two years ago: Dark Chocolate Crumb Bars
three years ago: Bread Machine Cinnamon Rolls with Maple Icing
four years ago: Chicken Pot Pie

Curried Chicken Salad

  • Servings: 2
  • Print

Ingredients:

  • 1 cup cooked chicken, shredded
  • 1/4 of an apple, diced – about 1/2 cup
  • 1 stalk celery, diced
  • 1/4 cup golden raisins
  • 1/3 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon yellow mustard
  • 1 1/2 teaspoons curry powder
  • 1/4 teaspoon cinnamon
  • bread, lettuce, crackers for serving

Directions:

In a medium bowl, combine chicken, apple, celery, and golden raisins. Add mayo, lemon juice, and mustard and stir to coat. Sprinkle curry powder and cinnamon on top then stir again.

Serve on good bread, a crisp lettuce leaf, or with crackers.

Appetizers, Recipes

SRC: Corn Flakes Chivda, a Sweet + Spicy Snack Mix

This Indian snack mix is full of nuts, raisins, and corn flakes. It’s sweet, spicy, and oh so delicious!

Corn Flakes Chivda | thepajamachef.com

Normally I deliberate a bunch on my Secret Recipe Club recipe selection. Not this time! I was assigned to Trisha’s lovely blog, My Hobbie Lobbie. Trisha lives in Sydney, Australia but she moved there from Mumbai. Consequently, her blog is a huge treat of international cuisine! Mainly Indian food, of course, but she has traveled all over and has tons of fun recipes to share. When perusing her blog, one of the first things I was drawn to was this savory snack mix that used cornflakes! I love cereal and just thought it sounded delicious. I didn’t want to be too hasty, so I did consider other things like Homemade Mayonnaise, Samosas, and Crushed Black Pepper Crackers. But in the end, Corn Flakes Chivda drew me in, mainly because I was looking for an excuse to hit up one of the [many] international markets in Nashville.

Corn Flakes Chivda | thepajamachef.com

One of the best things about living in Nashville is the abundance of international groceries and markets. I always say I’m going to check them out, but you know how things go… when you’re busy, you just hit up the local Publix or Kroger. It’s just easier. So I make myself go to these places but picking recipes to make for blog events that REQUIRE a specialty store. Sometimes it stresses me out, but it’s always worth it! So Saturday, Ben and I headed to our favorite local Turkish restaurant [Istanbul Cafe, for local folks] for lunch and then headed to the Indian grocery down the road. It was so fun, and this snack mix is well worth the effort required to get any ingredients you may not regularly purchase.

Corn Flakes Chivda | thepajamachef.com

Ben and I are now totally addicted to this snack mix. In fact, I’m crunching on some right now. It’s sweet with a little bit of spice. It’s not spicy hot, but if you don’t want any heat I’d just leave out the cayenne powder. Trisha’s original recipe includes several types of chiles, but I only decided to use the cayenne. This snack mix is her husband’s favorite, and it’s a great recipe to change up based on your family’s preferences. I used cashews, peanuts, raisins, and chana dal as Trisha’s recipe stated, but you could use your imagination to choose whatever dried fruit or nuts you like. It was pretty cool to read this recipe at the Indian grocery and compare it to the selection of snack foods they sold. There was totally a cornflakes-based snack mix there, and I made my own at home! The one component of this recipe I had to change up was using curry powder instead of curry leaves. I wasn’t able to find any of those, but if you can, use ’em! This came together in a flash, and I’m sure I’ll be making it again soon!

Corn Flakes Chivda

  • Servings: 6
  • Print

from My Hobbie Lobbie

Ingredients:

  • 2 tablespoons canola oil
  • 1 teaspoon mustard seeds
  • 1/3 cup roasted chana dal [dalia]
  • 1/3 cup cashews
  • 1/4 cup peanuts
  • 1/4 cup raisins
  • 1/2 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • 1/8 teaspoon cayenne powder
  • 2 cups cornflakes
  • 2 tablespoons superfine sugar [or granulated sugar, pulsed in a food processor]

Directions:

Heat the oil in a large pan over medium heat. Add mustard seeds and let sputter for a minute or so. Add chana dal, cashews, and peanuts and saute for another minute or so.

Add raisins and cook for about 30 seconds. Sprinkle curry powder, turmeric powder, and cayenne powder on top and stir to combine. Slowly add in the cornflakes, tossing gently to combine. Remove from heat and let cool for 10 minutes, then sprinkle with sugar.

Cool completely before storing in an airtight container.

Notes: amounts of nuts, raisins, and seasonings are totally flexible! Adjust to your liking and consult Trisha’s original recipe for more suggestions.

Be sure to check below for other recipes made by fellow SRC members this month!

Breakfast, Oatmeal, Recipes

Camp Tecumseh Baked Oatmeal

For two summers in college, I was a camp counselor at Camp Tecumseh, a fabulous YMCA camp in Brookston, Indiana. It was a tough job–hot days, late nights, kids everywhere, no privacy, little time off, an hourly pay rate of pennies [no joke–but not counting room and board :)], but it was also well worth it because it was one of the most rewarding things I have ever done. I worked with 12-14 year old girls and absolutely loved getting into my girls’ lives–being part of their summer fun and also teaching them about faith and the role of God in life.

Every week and even every day at Camp T was different, and little was predictable short of the overall camp routine–and a big part of that routine was certain meals that we would eat every. single. week. Some, like mass-produced grilled cheese and hamburgers got old pretty quickly. Other things, like oreo pudding [that my co-counselor and I would smuggle outside onto the porch every Sunday night with our 8-10 campers, to eat with our hands. Mmmhmm. This was the first night of camp, mind you, so this was a great way to get the girls to bond run off in terror.] and baked oatmeal, served every Wednesday morning with regularity, were more welcome to us counselors.

Camp Tecumseh Baked Oatmeal: a classic recipe that the whole family will love! You'll enjoy it again and again and again!I found this recipe on Camp T’s website after I came home from week 10 and was detoxing from camp food/ and getting back into the swing of normal life, where I was somewhat shocked to learn that tye dye and bandanas were, once again, not fashionable. Who knew?

But this recipe was my saving grace and allowed me little glimpses back into the days where I dressed up for Friday theme dinners and spent mornings teaching beading and basket weaving. Now, seven years later, I am still transported back to my summers at camp whenever I pull a batch of this simple, steaming baked oatmeal out of the oven. I love topping my baked oatmeal with brown sugar and raisins, because, you guessed it, that’s how the Camp T cooks served it.

Camp Tecumseh Baked Oatmeal: a classic recipe that the whole family will love! You'll enjoy it again and again and again!And truth–it would be blasphemous to serve it any other way. But you can enjoy your sweet, filling, comforting dish of baked oatmeal with whatever toppings your little heart desires… walnuts? bananas? pecans? blueberries? … but as for me, I’ll take each bite nostalgically holding to tradition, reflecting on my days of camp and wishing I could be there for just one more campfire, one more night in our cozy cabins, one more night with my amazing counselor friends… one more, one more, one more… I’m so grateful that I had the summers at Camp T that I did, and am equally grateful that I have this recipe today as a reminder of my time!

Did you go to summer camp as a kid? What was your favorite part? Your favorite meal?

Camp Tecumseh Baked Oatmeal

  • Servings: 6-8
  • Print

Ingredients:Camp Tecumseh Baked Oatmeal: a classic recipe that the whole family will love! You'll enjoy it again and again and again!

  • 1/2 cup canola or vegetable oil
  • 1/2 cup sugar
  • 1 egg
  • 3 cups old-fashioned oats
  • 3/4 tablespoon baking powder
  • 1 1/4 cups skim milk
  • raisins, for serving
  • brown sugar, for serving

Directions:

Preheat oven to 350 degrees. In a large bowl, whisk together oil and sugar until well combined. Add egg and mix well. Fold in oats and baking powder, then stir in milk, being aware that all milk may not be necessary. The batter should resemble runny cake batter. Pour batter into a greased 9×9 cake pan or a 9 inch pie pan. Bake for 30 minutes, or until firm and golden brown. Serve with raisins and brown sugar.