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Wild Mushroom and Chicken Gumbo
Yep, Great Bowls of Fire again. This gumbo with non-traditional ingredients — mushrooms? and where’s the okra? — is one of Lisa’s favorites to make. The best part about many of these meals is that the flavors intensify over time and they can be even better as lunch the next day.
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Green Posole Stew
From perennial favorite Great Bowls of Fire comes this delicious stew of pork, hominy, and tomatillos. The book includes two or three other recipes for posole, but the inclusion of tomatillos in this one gives it a uniquely tart taste throughout.
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Chicken Tamales!
Another winner from our new favorite cookbook, Healthy Latin Cooking. Lisa worked the masa dough while I cooked up the chicken filling, which included bell peppers, onion, garlic, jalapeños, and spices. Neither one of us had even considered making tamales before — it seemed much too complicated and time consuming. Well, it was time consuming, […]
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Salmon with Potato Fans
This recipe is from The New Basics Cookbook – Yukon Gold potatoes, shallots, and butter fanned over salmon that’s first cooked on the stove, and then baked in the oven until the fish is cooked through and the potatoes are golden brown. This one smelled fantastic while cooking, and the shallots added a lot of […]
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Chicken, Crab, and Andouille Jambalaya
We adapted this recipe from the “Bourbon Street Jambalaya” in Great Bowls of Fire — the version in that book uses clams (Lisa’s not a huge fan) instead of crab. Also, I had forgotten how much I enjoy fresh-outta-the-oven cornbread muffins!