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Tofu with Greens & Noodles
Lisa made this excellent vegetarian stir-fry tonight, based on a recipe in the always wonderful Fitness Food. Tofu is cubed and marinated in a mix of sauces and spices, and then quickly stir-fried with a plethora of veggies — we altered the recipe to suit what we had on hand — and thin egg noodles. […]
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Mango Chicken with Red Peppers
One of the great things about subscribing to a CSA program is that it forces you to “use up” the fruits and veggies that you’ve been allocated, making it a lot easier to decide what to make for dinner. As Lisa will tell you, I can easily spend an entire afternoon poring over cookbooks, trying […]
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Mushroom and Tofu Stir Fry
A few nights ago Lisa raided the CSA box and made this stir fry, based on one she found on Elise’s site. She changed up the vegetables a bit and cut the oil almost in half (Elise loves her oil)! 😉 Chris says: Wow the sauce on this is fantastic. Lisa says: Yeah, and spicy! […]
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Tuna Machaca
This is the first recipe we’ve made from The Border Cookbook, which features home cooking from the American Southwest and Northern Mexico. Marinated tuna is quickly seared in a pan with onion, tomatoes, and peppers. We served it with Green Rice, which is quickly becoming our go-to side dish for Southwest dishes. Chris says: Wow, […]
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Chicken and Baby Bok Choy Shroom-stravaganza!
Tonight I made two new recipes, each the first recipe we’ve tried in two new books — from The Mushroom Lover’s Mushroom Cookbook, Boneless Chicken Breasts with Wild Mushrooms and Enoki, and from Asian Flavors, Baby Bok Choy with Garlic and Straw Mushrooms. Lisa says: Wow — you can really taste the wine in this. […]