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Moqueca de piexe (Brazilian Seafood Stew)
This is the second version of Moqueca we’ve attempted, and it couldn’t be more different than the first. In this version, as featured in Healthy Latin Cooking, you puree the stock, onions, peppers, and tomatoes, which creates a thick broth to which you add the fish (in our case, mahi mahi) and shrimp. It worked […]
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Puttanesca Fusilli with Shrimp
A return to my favorite tomato sauce tonight, this time swapping out the angel hair for fusilli. Shrimp seems to go really well with this sauce made with anchovies, capers, olives, and garlic. Lisa says: What gives? We’ve made this before… Chris says: Yeah, well that was before we had our witty banter up. Plus […]
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Curried Chicken with Sweet Potatoes
Tonight we returned to the old standby, Great Bowls of Fire. Lisa made this spicy curry that features chicken, sweet potatoes, and various other vegetables and spices. We served it with brown basmati rice. Chris says: Yum! The flavors work really well together — I love the sweetness of the sweet potatoes and the spiciness […]
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Delicious Seared Tuna Salad with Chayote Slaw
Tonight we tried out a main dish salad from Mexican Everyday by Rick Bayless. A bed of romaine is topped with a chayote slaw tossed in a guajillo chile dressing and seared tuna. A lot of different textures and flavors going on with this salad! Chris says: I really love this guajillo chile dressing — […]
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Gremolata-Stuffed Chicken Breasts with Tomato Relish
After spending a long weekend in Santa Fe eating tons of Southwestern and Mexican food, we wanted to have a light dinner that didn’t take a lot of time to prepare. I found this recipe in the Weight Watchers Great Cooking Everyday cookbook. We served it with orzo tossed with lemon juice and parsley. Lisa […]