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Shrimp Chiles Rellenos
Tonight’s recipe comes from The Mushroom Lover’s Mushroom Cookbook. Roasted poblano peppers are stuffed with shrimp, portobello mushrooms, corn, onions, cheese, and cilantro. What to do for the guest who doesn’t enjoy mushrooms (or onions, or cilantro)? Just sub peas! Chris says: Wow, this is a really good recipe. I like that these aren’t the […]
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Javanese Chicken Soup
I’ve been waiting for a co-worker (this means you, Walt) to set me up with some delicious Indonesian recipes but got impatient, so we adapted the following from a recipe in the old standby, Great Bowls of Fire. I’m not sure how close it is to traditional recipes, but we both really enjoyed this soup […]
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Shepherd’s Pie
From Fitness Food comes this lower-fat version of an old favorite. Ground beef, vegetables, and herbs are baked in a casserole with a mashed potato “crust”. Delicious! Chris says: We should have invited Damon over for this; he loves Shepherd’s Pie. Lisa says: You’re right, we should have! This is good, I like that you […]
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Mediterranean Swordfish Cioppino
Tonight I made a cioppino from Great Bowls of Fire. I love the combination of the swordfish and the shrimp in the tomato and fish-stock based broth. The recipe calls for a quarter cup of dry red wine — the one we used was so dark it almost gave the broth a purplish hue! Chris […]
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Southwestern Corn and Potato Soup
This soup also comes from the Moosewood Restaurant Low-Fat Favorites Book. It’s rich and creamy, and the corn and potatoes give it a sweet taste, with just a touch of heat from serrano peppers. Lisa says: You know what my favorite part of this soup is? The sweet — it reminds me of one of […]