-
Baked Eggplant with Mushroom-Veggie-Tomato Sauce
Tonight Lisa adapted a recipe from Cooking Light, throwing in a bunch of extra veggies to make this baked eggplant dish. It was close to a lasagna, with eggplant taking the place of the noodles. Ridiculously low in calories, which meant we polished off the entire dish. Chris says: Yum, is that pizza? Oh wait. […]
-
Tomato Soup with Israeli Couscous
Tonight I finally got around to making a soup from The Ultimate Soup Bible, a cookbook we got from Lisa’s brother at Christmas. This easy to make tomato soup is made with Israeli couscous (which is much larger and chewier than regular couscous), onions, tomatoes, garlic, cilantro, and mint; the soup has a great aroma […]
-
Roasted Poblano Beef Stew
Tonight I made a stew featured in The Border Cookbook, though the original comes out of the Santa Fe Cooking School. This simple, hearty, green-tinged stew gets a lot of flavor from 3 cups of roasted poblano peppers. The long cooking time makes the beef extremely tender. Chris says: I heart roasted poblanos! Lisa says: […]
-
Tandoori Chicken Skewers & Rice
Tonight’s recipe came from Fitness Food, and was just delicious! Chicken marinated in yogurt and tandoori spices grilled and served with a rice made with cumin, cardamom, cinnamon, turmeric, and currants. This one’s a keeper. Lisa says: This is *so* good. Chris says: Yeah, super good! I always wondered how the chicken turned that color […]
-
Chilean Fish and Shrimp Stew
Tonight I made another soup from Healthy Latin Cooking — this time, a mixed seafood chowder featuring shrimp, halibut, and cod. Lisa says: Now this is a broth-based soup I can get behind! Chris says: Huh? Why this one? Lisa says: It has so much other “stuff” in it — the potatoes, the carrots, 3 […]