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Javanese Chicken Soup
2007-11-01 03:55:00
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 flavored with lime, coconut milk, peanut butter, and ginger.Chris says:Oooh, I love this. Not at all similar to the other soups and stews we've made from GBOF.Lisa says:It's definitely different -- I can really taste all the different flavors: the salty, the sweet, the spicy... you don't need to add anything! It's deceptively rich, too. So good!Chris says:If this is anywhere close to "real" Indonesian, sign me up!Javanese Chicken Soup ---------------------2 tbsp peanut oil1/2 lb boneless chicken breast, diced1 yellow onion, diced2 large cloves garlic, minced1 tbsp ginger root, minced4 cups chicken broth1 cup snow peas1 tsp ground cumin1 tsp ground coriander1/4 cup canned light c...

Shepherd's Pie
2007-10-29 06:43:00
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 can taste all the herbs and spices.Chris says:Awesome job; this is one of my favorite meals that you've made. And you can definitely taste that rosemary -- hooray for the only plant we seem to be able to keep alive!Lisa says:I'm happy that we're not cutting the recipes in half anymore... I can't wait to have this for dinner tomorrow night.Chris says:Assuming it lasts that long. Most of the time we cut recipes in half so I don't eat 17 servings in one sitting!Shepherd's Pie--------------2 lb 4 oz russet potatoes6 large cloves garlic, peeled4 tbsp skim milkoil spray1 large onion, finely chopped3 large cloves garlic, crushed2 stalks celery, finely chopped2 carrot...

Mediterranean Swordfish Cioppino
2007-10-26 06:11:00
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 says:I loves me some cioppino! This is one of those GBOF recipes that you don't really notice the heat.Lisa says:It tastes really good. Hmm, did you butterfly the shrimp?Chris says:Yeah, why?Lisa says:Makes it look like calamari or body parts or something.Chris says:Well that sounds appetizing; let's eat!Mediterranean Swordfish Cioppino--------------------------------1 tbsp canola oil1 medium yellow onion, diced1 green bell pepper, seeded and diced4 cloves garlic, minced2 serrano peppers, seeded and minced3 cups fish stock1 14 oz can stewed tomatoes1/4 dry red wine2 tsp dried oregano1 tsp dried basil1/2 tsp black pepper1/2 tsp salt3/4 lb swordfish steak, cubed1/2 lb medium shrimp, peeled and deveined1/4 t...

Huzzah! Best Saag ever!
2007-10-25 06:37:00
I've always wanted to make Chicken Saag at home; it has been and remains one of my all-time favorite Indian dishes. I tend to judge every Indian restaurant by this dish -- but this version gives the local joints a run for their money, and it's lower in fat. The recipe is based on a few I found online, but with a lot less oil.Chris says:This was a bit time consuming, but really easy. It came out *so* good!Lisa says:Yeah, it really did. I love the spices.Chris says:Next time I'd make it a little hotter, but other than that it's exactly the way I like it.Lisa says:Maybe a little less chicken?Chris says:Sounds good. I'll post the recipe like I'll prepare it next time.Saag Chicken------------2 lbs chicken breast, cubed5 cloves garlic, minced2 large onions, minced1 (400g) can crushed tomatoes1 inch ginger, minced4 tbsp milk4 bunches spinach, washed & chopped2 tbsp butter3/4 tsp cayenne pepper1 tsp ground coriander1/2 tsp turmeric powder2 big cardamom pods2 whole cloves7 tsp oil1...

Southwestern Corn and Potato Soup
2007-10-23 07:09:00
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 the Great Bowls of Fire recipes.Chris says:My favorite part is that it's going into my mouth.Southwestern Corn and Potato Soup ---------------------------------1 cup finely chopped onions2 garlic cloves, minced1 serrano, seeded and minced1/4 tsp salt3 cups Vegetable broth2 tsp ground cumin1 medium sweet potato, diced (~2 cups)1/2 red bell pepper, finely chopped3 cups fresh or frozen corn kernelssaltlime wedgescilantro, finely choppedIn a covered soup pot, simmer the onions, garlic, serrano, and salt in 1 cup of the vegetable stock for about 10 minutes or until the onions soften. In a small bowl, make a paste with the cumin and a tbsp of the stock, stir into the pot, and simmer for 1 to 2 minutes....

Caesar Salad
2007-10-23 06:58:00
Well, more accurately, a lower-fat version of Caesar dressing made without oil and egg yolks. This recipe is from the Moosewood Restaurant Low-Fat Favorites Book.Chris says:Wow, for a low-fat Caesar this is pretty good.Lisa says:I've never made salad dressing before; I like it!Chris says:The leftover will be really good to dip veggies in!Dressing--------2 hard-boiled eggs, whites only1 tsp Dijon mustard1 garlic clove, minced1/4 cup nonfat/lowfat cottage cheese1/4 cup nonfat/regular buttermilk3 tbsp fresh lemon juice2 kalamata olives, minced2 tsp Pickapeppa saucesalt and pepper to tasteCroutons--------4 slices bread, 1/2 inch thick1 large garlic cloveSalad -----Romaine, choppedfreshly shredded Romano cheeseCombine all the dressing ingredients, except the salt and pepper, in a blender and puree until smooth. Add salt and pepper to taste. Cover and refrigerate.Toast the bread slices. Peel the garlic clove, slice it in half, and rub the cut side against both sides of the toast. Cut...

California Pasta
2007-10-22 05:46:00
Tonight Lisa tossed linguine with spinach, sun-dried tomatoes, olives, and pine nuts to create a filling, delicious pasta dinner.Chris says:So where did this recipe come from?Lisa says:My dad ordered the Daily Special at Hobee's years ago and liked it so much that he recreated the recipe at home.Chris says:It's really good -- I like the mixture of all the different veggies. You should submit this to this week's Presto Pasta Night round-up!Lisa says:Remind people to thoroughly wash the spinach so they don't crunch on dirt.Chris says:That just makes it an "earthy" meal, right? Hey, extra nutrients!California Pasta----------------1 16 oz box linguine1 tbsp olive oil3 bunches spinach, cleaned, stemmed3/4 cup sun-dried tomatoes, chopped3/4 cup pine nuts2 onions, slicedblack pepperbasilItalian seasoning1 bunch parsley, chopped8 oz chopped kalamata olives8 oz feta, crumbled In a large pot, heat water to boiling for the linguine.When the water is boiling, add the linguine and cook for...

Moqueca de piexe (Brazilian Seafood Stew)
2007-10-18 08:21:00
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 really well over rice.Thad says:It's as if every culture has their bouillabaisse...Lisa says:This is WAY different than the other one we made. Before you put the fish in, it looked like a butternut squash soup! I don't know which one is more traditional, but they're both really good.Chris says:I like this recipe -- there's only a cup of coconut milk in this but it's so rich and creamy. More please.Moqueca de piexe (Brazilian Seafood Stew)------------------------------------ -----2 pounds mahi mahi, cut into 2" pieces1 lb large shrimp, peeled and deveined2 tbsp lime juice8 cloves garlic, mincedsalt and ground pepper1 tbsp olive oil2 cups finely chopped onions5 scall...

Chicken with Golden Coconut & Lemon Grass Sauce
1999-11-30 01:00:00
We made this a week or more ago and just forgot to post it… busy busy busy! Chicken is simmered in a delicious sauce containing coconut milk, lemon grass, and spices. We served it with couscous — delicious! It comes from Asian Flavors. Chris says: Deeelish! Lisa says: Can we keep this one short? I ...
More About: Lemon , Coconut , Grass , Sauce