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Swordfish Tagine with Chermoulla
A full plate courtesy of the Moosewood Low-Fat Favorites cookbook. Swordfish is baked in a lemony cilantro sauce with onions, carrots, ginger, garlic, and tomatoes. We served it over a couscous with onions and peas, a recipe also from Moosewood. Chris says: Lemony! Lisa says: And cilantro-y! I love that sauce. Carrie says: Wow, I […]
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Grilled Tuna and Mushrooms with Mixed Greens
Tonight we made a recipe based on one found in the Mushroom Lover’s Mushroom Cookbook. Tuna that’s been brushed with a truffle oil marinade is cooked to medium-well and served over a salad with grilled portobello and shiitake mushrooms. Chris says: A little goes a long way with that truffle oil; that really adds a […]
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Chocolate Chipotle Chili
Lisa made this chili from Cooking Light; it features ground turkey, chipotle peppers, and … chocolate! It was a unique combination that went well together — the spiciness of the chilies was a nice contrast to the chocolate. Chris says: This Chocolate Chipotle Chili is Dinner and Dessert in one Dish! Lisa says: Soooo chocolaty! […]
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Seafood Albondigas Soup
Albondigas (meatball) Soup is a popular Mexican dish, but it’s quite a bit different when you make it with shrimp and bits of fish, as in this recipe from The Border Cookbook. It’s a bit lighter, and the albondigas are deliciously tender. Until the meatballs actually landed in the broth, I was convinced they were […]
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Seared Cod over Veggies and Pasta in a Mushroom Broth
Wow, was this good. Cod is coated in crushed dried shiitake mushrooms, seared, baked, and then plated over a dish of pasta and vegetables sitting in a mushroom broth. This recipe comes from Weight Watchers, and, shock of all shocks, the portions weren’t of the usual minuscule variety. Chris says: I love the crust on […]