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Spiced Acorn Squash Stew with Couscous
2008-03-06 05:55:00
Tonight Lisa made a stew and couscous combo adapted from a recipe found on the Food Network website. Acorn squash, spinach, garbanzo beans, onions, tomatoes, and spices over a bed of couscous. Chris says:Apparently we [heart] stews!Lisa says:What's not to [heart]? This one is especially delicious.Chris says:...and colorful. Also, I love how the couscous soaks up the sauce.Lisa says:It rules, though, you know, I think my dad and brother would hate this dish.Chris says:Why?Lisa says:They don't like sweet things in savory dishes.Chris says:That's my favorite part about this one, I'm seeking out those little plump bursts of sweetness! Yum! Thanks Food Network!Spiced Acorn Squash Stew with Couscous --------------------------------- -----For the stew:1 1/4 tbsp extra-virgin olive oil1 medium red onion, chopped3 cloves garlic, smashed6 canned plum tomatoes, crushed1 cinnamon stick1 tsp ground coriander1 tsp ground cumin1/4 tsp crushed red pepper flakes1 acorn squash (about 2 pounds...

Ropa Vieja with Vegetables
2008-03-03 01:12:00
I've been in a meat-mood all week, so last night I made this shredded skirt-steak recipe from one of our favorite cookbooks, Healthy Latin Cooking. The steak is slow-cooked in wine and broth until it's tender enough to easily shred with a fork. This recipe is made lighter than the traditional by the addition of carrots and potatoes.Chris says:So apparently this dish literally translates to "Old Clothes".Lisa says:Wow, if all old clothes were like this I'd spend just as much time at the thrift stores as Abbie.Chris says:I love how tender the meat is here.Lisa says:Yeah it's super good. The sauce is really tasty.Chris says:The vegetables are also nice and tender without being mushy. Perfect! I like using our CSA box to determine what recipes to make.Lisa says:It certainly seems to cut your recipe-browsing time to something manageable!Ropa Vieja with Vegetables --------------------------1 tbsp olive oil1 onion, thinly sliced1 green bell pepper, thinly sliced1 red bell pepper, t...

Vegetable and Herb Chowder
2008-02-29 05:32:00
Lisa was at the helm again tonight and chose to make this chowder from The Soup Bible. Pretty self-explanatory, just a nice chunky vegetable soup.Chris says:It must still be winter; so many soups!Lisa says:They definitely warm you up... I like the creaminess of this one.Chris says:Yep, and it was pretty easy to make, right?Lisa says:Uh, yeah... you were right here helping.Chris says:Yeah well I know that, and you know that, but the people out there reading this sure don't.Lisa says:Riiight... the "people out there"... okay then -- "Yes, this was a really easy recipe to make".Chris says:...and it made a bunch -- I bet I know what you're having for lunch tomorrow!Vegetable and Herb Chowder --------------------------2 TB butter1 onion, finely chopped1 leek, finely sliced1 celery stalk, diced1 yellow or green bell pepper, seeded and diced2 TB chopped fresh parsley1 TB all-purpose flour5 cups vegetable stock12 ounces potatoes, diceda few sprigs of fresh thyme or 1/2 tp dried thyme1 bay...

Baked Eggplant with Mushroom-Veggie-Tomato Sauce
2008-02-27 05:12:00
Tonight Lisa adapted a recipe from Cooking Light, throwing in a bunch of extra veggies to make this baked eggplant dish. It was close to a lasagna, with eggplant taking the place of the noodles. Ridiculously low in calories, which meant we polished off the entire dish.Chris says:Yum, is that pizza? Oh wait. Yum, lasagna!Lisa says:Bzzzzt... wrong... that's eggplant.Chris says:Yum, eggplant!Lisa says:I love recipes that enable us to pig out like this.Chris says:Mmm-hmmph.. iphs rlly goodtoo!Lisa says:You really shouldn't type with your mouth full.Chris says:Ha! Did that actually come across?Lisa says:Yeah, although I'm not sure why having food in your mouth would affect your typing like that.Chris says:Oh yeah. Right. Whatever. The point is that I enjoyed stuffing my face with this meal you made.Baked Eggplant with Mushroom -Veggie-Tomato Sauce ------------------------------------ ------------1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds) Cooking spray1 ...

Tomato Soup with Israeli Couscous
2008-02-25 04:51:00
Tonight I finally got around to making a soup from The Ultimate Soup Bible, a cookbook we got from Lisa's brother at Christmas. This easy to make tomato soup is made with Israeli couscous (which is much larger and chewier than regular couscous), onions, tomatoes, garlic, cilantro, and mint; the soup has a great aroma and wonderfully garlicky flavor. It should appear in the rotation pretty regularly. We loved it.Lisa says:I love Israeli couscous... and this soup is so colorful.Chris says:It's delicious. I like the cayenne: it's subtle -- just a slight tingle in the back of the throat.Lisa says:Oh *that's* what that is. I was worried I was coming down with something.Chris says:Well, you'll feel the blues if I take your soup away.Lisa says:Yeah, I will -- I definitely want to have this again...Chris says:You're in luck, then. The recipe makes so much that we're having leftovers tomorrow night!Lisa says:Wahoo!Tomato Soup with Israeli Couscous --------------------------------. ..
More About: Tomato Soup

Taste & Create VI: Cranberry Almond Blondies
2008-02-19 08:32:00
I realized late last night that time was running out for Taste & Create VI, and with the rest of our week already planned out and our being out of town this weekend, my options for creating a dish from Kelly's Sounding My Barbaric Gulp were dwindling. Luckily, she recently featured a recipe that sounded quick, delicious, and utilized ingredients that we (for the most part) already had on hand. I did have to make a substitution: fresh raspberries have been hard to come by recently, so I substituted frozen cranberries that I still had on hand from the last T&C event. Huzzah for that miracle of the modern age, the ice-box.Lisa says:How is it that you ended up baking again?Chris says:I don't know -- at least this time there aren't any professional bakers around to taste my wares.Lisa says:And it looks like this one only took like an hour...Chris says:Yes! Very easy, and I'm happy with the results. I like the tartness of the cranberries against the sweet of the cake.Lisa says:I ...
More About: Almond , Cranberry

Onion Lovers Rejoice! Mujadara & Chicken and Onions in Hot Sauce
2008-02-19 08:16:00
Tonight's we had an onionstravaganza! Mujadara, a Lebanese rice and lentil dish topped with blackened onions, paired with chicken cooked with onions, tomato, and hot pepper, served family-style. The chicken recipe comes from Secrets of Healthy Middle Eastern Cuisine.Chris says:I could have made the chicken spicier; our red pepper's not hot enough.Lisa says:Yeah it's not super-hot. Maybe add more onions.Chris says:True; doesn't the surgeon general recommend 8 entire onions a day?Lisa says:We're almost there now! So good ... I love the sweet taste of the rice!Chris says:I love the onion taste of the everything.Mujadara--------4 tbsp olive oil1 medium onion , chopped3 garlic cloves , minced2 tsp cumin1/2 tsp ground cinnamon1/2 tsp ground allspice3 1/2 cups chicken or vegetable broth3/4 cup dried lentils , rinsed, picked over3/4 cup long-grain white rice2 large onions, sliced3 tomatoes, quartered lengthwise yogurtmintHeat 2 tablespoons oil in large saucepan over medium-high he...
More About: Chicken , Lovers , Sauce , Onion , Onions

Roasted Poblano Beef Stew
2008-02-18 06:50:00
Tonight I made a stew featured in The Border Cookbook, though the original comes out of the Santa Fe Cooking School. This simple, hearty, green-tinged stew gets a lot of flavor from 3 cups of roasted poblano peppers. The long cooking time makes the beef extremely tender.Chris says:I heart roasted poblanos!Lisa says:This is *so* filling.Chris says:Yeah, the potatoes totally break down and thicken it up.Lisa says:...and I like the skins left on.Chris says:The beef is really tender too.Lisa says:Eight servings, huh? I can't wait for leftovers.Roasted Poblano Stew--------------------1.5 lbs beef stew meat, cut into bite-sized pieces2 medium onions, diced5 garlic cloves, minced3 large baking potatoes, unpeeled, diced1 tbsp salt5 cups chicken broth3 cups chopped roasted poblano peppers (about 6 large peppers)1 red bell pepper, seeded and diced3 tbsp minced cilantroIn a large saucepan over medium heat, cook the meat until it browns and most of its liquid has evaporated. Add the onions...
More About: Beef

Quinoa with Butternut Squash and Carrot Stew
2008-02-17 00:22:00
Tonight we prepared this delicious, easy to make stew and quinoa dish, adapted from a recipe in Bon Appetit magazine. I'd never actually made quinoa before, and was surprised at its appearance before cooking -- it's a lot smaller than I thought. It plumps up nicely when cooked, and has a unique texture -- it's light and fluffy, but the germ separates from the grain and adds a slight crunch to each bite. Delicious.Chris says:This is one of my new favorite vegetarian dinners. I really like the taste of the spices with the squash and carrots.Abbie says:Mmmmmm! Yeah, what is that spice?Lisa says:There's a bunch of spices in there, but you're probably tasting the cayenne...Abbie says:Gives it a little kick!Chris says:By the way, butternut squash seeds look a lot like pumpkin seeds... I wonder if anyone ever roasts them?Thad says:I'm sure you could... mmm, thanks for making us dinner!Abbie says:Yeah, really .. recipe please!Quinoa with Butternut Squash and Carrot Stew-----------...

Roasted Garlic with Caperberries
2008-02-17 00:05:00
We had originally planned to roast some garlic for the housewarming party last weekend, but with all the other dishes we had, we decided to skip it. We had already purchased quite a few heads of garlic, however, so having Thad and Abbie over for dinner was the perfect opportunity to go for it! Many recipes for roasted garlic involve brushing the garlic heads with olive oil, we made it by just filling a roasting pan with olive oil to coat the bottom, and placing the heads cut-side down. This allows you to serve the now roasted-garlic-infused olive oil as an additional dip. The inspiration for this method comes from this post over at Desert Candy.Thad says:Pretty garlicky!Chris says:I like that you can taste a hint of garlic and caperberries in the oil.Abbie says:What? Those are caperberries? They look like olives!Chris says:Nope, try one -- they're like ginormous capers.Lisa says:These rule... you don't even need the bread. I like just sticking a fork in and eating a whole cl...
More About: Garlic

Thai Vegetable Curry
2008-02-12 06:29:00
Lisa was looking for a recipe to utilize the rest of our veggies from the CSA box, and came across this recipe from Food & Wine Magazine. Potatoes and broccoli are the big players here, with a supporting cast of mushrooms, tomatoes, and basil. The green curry paste we had on hand was pretty subtle, but still added a nice flavor to the dish.Chris says:Hot damn, I like this!Lisa says:What? It's not hot at all. The flavor is really good though.Chris says:I didn't mean "spicy" damn... I really like the flavors, too, and you can always make it spicier with the ol' rooster...Lisa says:I like these generous portions... Hm, guess what I'm having for dinner tomorrow night while you're at school?Thai Vegetable Curry --------------------1 1/2 tablespoons cooking oil1 onion, sliced thin1/2" ginger, sliced thin1 to 1 1/2 teaspoons Thai green curry paste14 oz can light coconut milk1 cup chicken broth1 1/2 tablespoons soy sauce1 teaspoon brown sugar1 teaspoon salt1/3 cup drained canned bam...

Peanut Brittle: Sweet and Savory
2008-02-11 00:55:00
When I came across this recipe for "Indian Spiced Peanut Brittle" on 28 Cooks, I knew it would be a fun treat to try making for our recent housewarming party. I'd never made peanut brittle before, and assumed that it would be a pretty time-consuming affair involving standing over a hot stove with a thermometer, waiting for the perfect time to pour, stir, etc. Well, with the exception of remembering to keep an eye on the bowl, it's pretty much a no-brainer in the microwave -- yes, the microwave! Not only that, it was a fantastic way to use up the light corn syrup and peanuts that we had in the pantry.Once we saw how easy the first recipe was, we made a second batch using some leftover white chocolate. Both were delicious and a big hit at the party. Chris says:Oh my god, these spices in here rule. I love the savory along with the sweet.Matt says:Mmmmmm... I love the way those spices sneak up on you. Very good.Lisa says:Ooh, next time for the white chocolate I want to try lini...
More About: Sweet , Savory

Tandoori Chicken Skewers & Rice
2008-02-05 06:08:00
Tonight's recipe came from Fitness Food, and was just delicious! Chicken marinated in yogurt and tandoori spices grilled and served with a rice made with cumin, cardamom, cinnamon, turmeric, and currants. This one's a keeper.Lisa says:This is *so* good.Chris says:Yeah, super good! I always wondered how the chicken turned that color when I've had this in restaurants...Lisa says:How *did* it get that color?Chris says:From the tandoori spice mix... I found a few recipes online; you'll never guess what makes it that red -- food coloring!Lisa says:What the? Really?Chris says:Yep, nutty. Mmmm, the lemon really brings out the flavor in this marinade.Lisa says:It rules. By the way, I love this rice.Chris says:Even with the currants?Lisa says:Yep -- I usually don't like fruit in stuff, but these are small -- they add a nice texture to the rice.Tandoori Chicken Skewers & Rice --------------------------------1 1/2 tbsp tandoori spice powder1/2 cup low-fat plain yogurt1 tbsp lemon jui...

Chicken Enchiladas with Red Sauce
2007-12-17 04:38:00
These enchiladas come from favorite Healthy Latin Cooking -- the filling is simple (chicken and onion) with a flavorful sauce made with New Mexico chile peppers.Chris says:These were a little time consuming, but worth it. The chicken is really juicy.Lisa says:They're good! It's a bit spicy...Chris says:Well, I used half hot and half mild New Mexico chile peppers. I still had to adjust the sauce a bit; I knew it would be too much heat for you.Lisa says:That's okay, adding a little sour cream cools it just enough!Chicken Enchiladas with Red Sauce ---------------------------------Chi cken1 lb boneless, skinless chicken breast1/4 onion1/2 tomato2 sprigs cilantro4 cups chicken stockSauce15 dried New Mexico Chile Peppers1/2 tomato, roughly chopped1/4 onion, roughly chopped2 cloves garlic1/2 tsp oreganosalt and freshly ground pepper12 corn tortillas1/4 cup minced onion3 tbsp shredded cheese (monterey jack, cheddar)Chicken: In a large saucepan over medium heat, combine the chicken, chi...

Tilapia with Pimiento Sauce
2007-12-12 06:16:00
This recipe from Elise's Simply Recipes is quick and flavorful. Tilapia is cooked in a tomato, mushroom, and olive sauce, right on the stove. We served the fish with a side of orzo.Lisa says:My, these green olive chunks are big... Chris says:The better for you to pick them out, my dear.Lisa says:I'm not that picky, here, I'll try one...Chris says:Yay!Lisa says:...and only one. I do like the flavor of the sauce though!Chris says:I like the speed of this dish. I'm all for getting food to my mouth sooner.Tilapia with Pimiento Sauce (via Simply Recipes)--------------------------------- 1 tbsp olive oil1 small onion, cut into thin wedges1 clove garlic, minced1 14.5 oz diced tomatoes, undrained1 cup sliced cremini mushrooms3/4 cup pimiento-stuffed olives, coarsely chopped1/2 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon freshly ground pepper4 6-8 ounce tilapia filletsIn a large skillet over medium heat, add the oil, then cook the onions until softened, 2-3 minutes. Add the g...

Latin Tomato and Mushroom Soup
2007-12-11 06:45:00
Tonight I made a soup adapted from The Mushroom Lover's Mushroom Cookbook: a chicken broth-based soup with plenty of veggies, chicken, and sauteed mushrooms. The original recipe suggests huitlacoche (also known as 'corn smut'), but I couldn't find any here in Seattle.Chris says:This is really good -- and a nice change of pace from the Great Bowls of Fire soup/stews; most of those seem to have tomato bases.Lisa says:Yeah this one's a bit thinner because of the broth -- but really good. And not too spicy.Chris says:Yeah, not real hot peppers in here, but they do add flavor. I'm going to make this one again when I stumble across some of that corn smut!Latin Tomato and Mushroom Soup ------------------------------6 cups chicken broth1 14.5 oz can black beans, drained1 cup shredded chicken1 cup corn kernels1/2 cup tomato puree4 green onions, thinly sliced, white and green parts separated1 large anaheim pepper1 small poblano pepper2 large portobello caps1/4 cup chopped cremini mush...

Garlic and Pepper Chicken with Thai Fried Rice
2007-12-10 06:04:00
Tonight I made a recipe that I had seen on Real Thai Recipes. Chicken is stir-fried with lots of garlic (yes, please!), white pepper, and fish sauce. To accompany the chicken I made a Thai Fried Rice based on a few different recipes online.Chris says:The garlic in this is so good!Lisa says:Why is it so spicy?Chris says:Is it? Doesn't seem that way to me, there aren't any hot chilies or anything... just pepper.Lisa says:It's delicious, but yeah, seems spicy to me. Maybe I'm not used to white pepper... hey, what the?Chris says:I'm investigating by eating off your plate.Lisa says:Hands off, sucka!Garlic and Pepper Chicken-------------------------1 large chicken breast, sliced 1/4 cup garlic cloves, smashed3/4 teaspoon palm sugar (or white sugar)3/4 teaspoon white pepper powder or black pepper powder (or mix 'em!)1 3/4 teaspoons fish sauce1-2 tablespoons vegetable oil (enough to coat bottom of pan)2-3 tablespoons water1 teaspoon cilantro leaves (for garnish)Add vegetable oil t...
More About: Fried Rice

Savory Bulgur with Vegetables
2007-12-10 05:56:00
Lisa prepared this dish for Carrie's holiday party; this savory bulgur side dish is loaded with different vegetables.Lisa says:I made some modifications from the recipe that Weight Watchers lists -- I added onions and mushrooms, and made it with veggie broth instead of chicken broth.Chris says:Sigh; the curse of cooking for vegetarians... I kid!Lisa says:It wasn't too bad, though I did have to add some salt... this is yum, but you know what the best part is?Chris says:What's that?Lisa says:It's 1 point!Savory Bulgur with Vegetables -----------------------------1 tsp olive oil1 cup zucchini, chopped1 small onion, chopped1 cup mushrooms, sliced1/2 cup carrot(s), sliced1/2 cup sweet red pepper(s), chopped1/4 cup scallion(s), chopped1/2 cup vegetable broth1 tbsp fresh lemon juice1 tsp garlic powder1/4 cup parsley, fresh, chopped3 cups cooked bulgur6 servings

Rutabaga and Cilantro Muffins
2007-12-08 20:14:00
I first saw these muffins on Rose's 64 sq ft kitchen a couple of weeks ago and knew I'd have to try them out. Cilantro ? In a muffin? With *rutabaga*?? I think the only time I'd ever had rutabaga was as a kid, where it was mashed with carrots. So the recipe sounded crazy -- but just crazy enough to work! We brought the moist, savory muffins to Carrie's holiday party.Carrie says: Hey, Muffin Man!Krishna says:Mmmm... these are good, what's inside?Chris says:You tell me!Krishna says:Roasted bell peppers... cilantro... Thad says:Buckwheat flour...Krishna says:Rhubarb? Beet? No? It's a veggie? Turnip? Thad says:Rutabaga?Chris says:We have a winner!Rutabaga and Cilantro Muffins (courtesy 64 sq ft kitchen)-----------------------------1 1/4 cups all-purpose flour1/2 cup buckwheat flour2 tsp baking powder3/4 tsp sea salt1/4 tsp freshly ground pepper1 tsp freshly ground coriander seeds1 tsp honey2 tbsp cilantro leaves, chopped1 1/2 cups rutabaga, peeled and finely shredded1 red...
More About: Fins

Chile-Marinated Pork with Black Bean Salsa
2007-12-07 06:54:00
This is a recipe that I've really been looking forward to making from Healthy Latin Cooking. We usually don't make pork (Lisa's not sure if she likes it) unless it's in a stew, but after tonight's meal I think we'll be making it more often. The pork marinates in a delicious combination of chipotle peppers, citrus juices, garlic, and onions.Lisa says:Wahoo! Pomegranate seeds!Chris says:I love how they explode in your mouth. Hey, this dish looks Christmas-y. This Other White Meat(tm) has so much flavor! Guess that's what 24 hours of marinating gets you.Lisa says:Dammit, you have to stop making such delicious meals -- I just eat and eat and eat!Chris says:Isn't that the point?Chile -Marinated Pork with Black Bean Salsa ------------------------------------ ------1-1/4 lb pork loin, trimmed of all visible fat3 canned chipotle peppers, coarsely chopped3 cloves garlic, coarsely chopped1/4 small red onion, coarsely chopped1/2 cup orange juice1/4 cup lime juice3 tbsp red-wine vine...

Smoky Chicken-Tomato Soup
2007-12-07 06:29:00
This is another catch-up post -- we had this spicy (maybe a little too spicy for Lisa) soup last week, but I was too busy to put it up. It comes from Healthy Latin Cooking.Lisa says:Spicy!Chris says:Yeah, it's perfect... just the way I like it.Lisa says:You always forget that you can always add more spice if you want, but if it's too hot for me I can't take spice out.Chris says:Take spice out? Too hot? Huh? Just kidding. Okay, next time, I'll make it less spicy and make mine hotter at the table. You have to admit, though, this is good.Lisa says:It *is* really good (but spicy)! I like the garbanzos, we usually don't have those in our Mexi-soups.Smoky Chicken -Tomato Soup -------------------------3 canned chipotle peppers2 tomatoes1 tbsp olive oil2 cloves garlic, minced6 scallions, finely chopped1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces1 15 oz can chickpeas, rinsed and drained6 cups chicken stock2 sprigs epazotesalt and pepperHeat a large nonstick skil...
More About: Tomato Soup

Sweet Potato-Bourbon Pie
2007-12-06 07:56:00
Another catch-up post; Lisa made this as an alternative addition to the usual pumpkin pie at Thanksgiving. This recipe comes from Cooking Light; the crust was somewhat of a disappointment, but we loved, loved, loved the filling.Lisa says:What's this "we"? Not all of us loved the filling.Chris says:What? You're nuts -- I was stealing leftovers every time I walked by the fridge. How can you not like it? It has *bourbon* in it!Lisa says:I didn't like the consistency; I think I should have blended it a bit more. I wanted it smoother. And I hated the crust. Stupid Cooking Light.Chris says:I think if you made it the exact same way but just used a ready-made pie crust it would be perfect.Lisa says:*Maybe*. I just wish we had more of those brussels sprouts.Chris says:...or you could make it the same way except leave everything out but the bourbon, and instead of slicing it you could just pour it in a glass.Sweet Potato -Bourbon Pie----------------2 tablespoons sugar2 tablespoons s...

Asparagus Rolls with Herbed Butter Sauce
2007-12-06 07:41:00
Playing catch-up; Abbie actually cooked these for our Thanksgiving feast! They were delicious -- asparagus is rolled in phyllo dough, baked, and smothered with butter. Sounds healthy, right? C'mon, it's veggies!Abbie says:Don't forget to brush more butter on the top! Mmmm... butter...Chris says:These are awesome, but I can't wait until later! You know what they say about asparagus...Lisa says:DON'T say it.Chris says:Don't have to; linked it.Rolls:1 pkg phyllo pastry, thawed4 tablespoons melted butter16 young asparagus spears, trimmed (not cooked!)Sauce :2 shallots, finely chopped1 bay leaf2/3 cup dry white wine12 tablespoons (1.5 sticks) butter, softened1 tablespoon chopped fresh herbs (whatever you like - I used thyme, parsley, garlic and dill)salt & pepperchopped chives for garnishPreheat oven to 400. Lay out phyllo 4 sheets thick, then cut in half (one half for each roll). Brush the sheet facing up with melted butter. Fold one corner of the sheet down to the bottom edge...
More About: Asparagus , Butter

La Pissaladière
2007-11-24 06:22:00
I've been wanting to try this "onion pizza" since the day I saw it on The Cooking Ninja's blog. No sauce, no cheese, just a ton of caramelized onions, some herbs, tomatoes, and anchovies. Simple and amazingly tasty. We love onions, so I knew this would be a hit.Lisa says:Holy mackerel it smells good in here.Chris says:Actually those are anchovies, and it should smell good -- I caramelized four whole onions for this pizza!Lisa says:Yum! This is delicious -- even with the anchovies!Chris says:I thought you would like them; that's some salty goodness. ;)(Later...)Thad and Abbie say:Why do your clothes smell like onions?La Pissaladière---------------(courtesy The Cooking Ninja)1 pizza dough4 large onions, sliced (I used 3 yellow, one red)4 tomatoes, thickly sliced1 can of anchoviesHerbs de ProvencePreheat the oven to 410F, or use the instructions on your pizza dough. Heat some oil in a pan over medium-high heat and sauté the onions until they start to turn golden brown; sprin...

Golden-Crusted Brussels Sprouts
2007-11-23 03:53:00
Lisa has been trying to convince me to make this brussels sprouts dish that she found on Heidi's 101 Cookbooks site, and since we had at least one other sprout-lover (Abbie) coming over for Thanksgiving, I decided to give this one a try. The verdict? Pretty gouda! The sprouts never get mushy and don't really have that bitter taste. However, in my stubbornness to continue hating brussels sprouts, I'm just going to refer to these as tiny cabbages instead.Abbie says:Look at you makin' brussels sprouts -- I'm so happy and proud!Lisa says:I think this was my favorite dish of the night!Golden -Crusted Brussels Sprouts-------------------------------24 small brussels sprouts1 tablespoon extra-virgin olive oil, plus more for rubbingsea salt and freshly ground black pepper1/4 cup grated goudaWash the brussels sprouts, removing any wilted outer leaves. Cut in half lengthwise and rub each half with olive oil, keeping it whole.Heat 1 tbsp of olive oil in your largest skillet over medium...
More About: Brussels Sprouts

Sangria
2007-11-23 03:37:00
Hooray, an excuse to make Sangria -- friends coming over for some early-afternoon eatin' on Thanksgivin'!Chris says:Hey, this hits the spot! More please.Lisa says:Wow, I love that picture you took! By the way, make sure people know I doubled the recipe shown below.Sangria-------1 orange1 lemon1 lime1/4 cup sugar1 750-ml bottle chilled red wine2 cups orange juice1/4 cup triple sec1/4 cup brandy Slice the fruit, then mash at the bottom with the sugar. Add the wine, orange juice, triple sec, and brandy, and chill. Serve over ice, and garnish with additional fruit.Makes 5 1/2 cups

Borani (Spinach and Yogurt Dip)
2007-11-23 03:24:00
The first dish of the day for our Thanksgiving feast was Borani, a Persian spinach and yogurt dip. This recipe comes from The Moosewood Restaurant Cooks at Home cookbook.Lisa says:This is delicious! And even better after it's been chilled.Chris says:Yeah I really like this -- next time we have people over I'll have to make it again, but double the recipe. Hey, I'm thirsty.Lisa says:Good thing I made Sangria!Borani------1 bunch fresh spinach, well rinsed, stemmed, and chopped1 cup chopped onions3 scallions, chopped1 clove garlic, minced1/4 cup olive oil1 tbsp minced fresh dill1/3 cup feta cheese2 tbsp light plain yogurtsalt and ground pepper to tasteAfter rinsing the spinach, cook for a few minutes over medium heat in a covered sauce pan until wilted but still bright green. Drain the spinach and press in a colander or sieve to squeeze out the excess moisture.Saute the onions, scallions, and garlic in the olive oil. When the onions are soft and translucent, stir in the spinach...
More About: Yogurt , Spinach , Rani , Nach

Spicy Vegetarian Chili
2007-11-14 03:28:00
With the impending move and my taking evening classes, we haven't had a lot of time to cook at home as of late. Lisa did, however, have the time to whip up this hearty, beany (ahem) chili last week. The recipe comes from Elise's site, with a few small changes, as shown below:Spicy Vegetarian Chili ----------------------1 1 lb eggplant, cut into 1-inch cubes2 medium portabello capsOlive oil2 yellow onions, chopped3 cloves garlic, minced1 medium zucchini, diced2 large red bell peppers, seeded, diced1 jalapeño peppers, seeded, finely minced1 28 oz can Italian plum tomatoes1/2 cup red wine1 tbsp chili powder1 tbsp ground cumin1 tsp fennel seeds2 tsp dried oregano1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)zest of one lemon3 tbsp lemon juice1 tsp sugar1/3 cup chopped fresh cilantroSalt and freshly ground black pepper to taste1. Preheat oven to 350°F. Place the eggplant and mushrooms in a roasting ...

Kahlua Hot Chocolate
2007-11-05 07:35:00
Lisa's been hankerin' for this boozy treat for a while now, and she finally found the time to whip it up tonight.Lisa says:Wow, this is super sweet. My favorite is the whipped cream and the rims.Chris says:Gulp... gulp... gulp... Aaaahhhhh....!!! Delicious!Kahlua Hot Chocolate --------------------5 ounces dark chocolate, cut into small pieces, plus extra for mug rimschopped mixed nuts (peanuts and hazelnuts)3 cups 1% milk1 cups fat-free half-and-half creamsugar1 tsp vanilla1/2 cup Kahlua1 cup whipping cream, whippedgrated chocolateTo prepare the mugs, heat extra chocolate in a double-boiler until melted and smooth. Dip the rims of each mug into the chocolate, and then roll in chopped nuts. Refrigerate until ready to fill with the hot chocolate.Heat the chocolate, milk and half and half cream over medium heat in a heavy saucepan, stirring until the chocolate has melted.Whisk until the mixture is hot and frothy. Add in sugar if desired. Add in the Kahlua and vanilla; contine t...

Shrimp Chiles Rellenos
2007-11-04 08:29:00
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 battered and fried variety. The filling is *really* good.Lisa says:I shouldn't have eaten all those chips earlier. I was totally full after just one of these -- but it's so good I keep eating it!Abbie says:It's the peas that really make this dish!Thad says:I'm digging through here and ... hey, there's some shrimp! Hey, there's a little shroomy! It's very good.Shrimp Chiles Rellenos----------------------8 oz medium shrimp, peeled and deveined1 tbsp vegetable oil1 tbsp unsalted butter1 medium onion, diced2 tsp minced garlic8 oz portobello mushrooms, cleaned and coarsley chopped1 cup fresh corn kernels8 oz queso fresco2 tbsp choppe...