17th May 2007

    Cayenne Black Bean Posole

    Lisa made this posole tonight, the only one of the four we hadn’t yet tried from the Great Bowls of Fire cookbook. Note that the posole recipes in GBOF have a thick tomato base, whereas most recipes are broth-based. This is a vegetarian version, with black beans and cayenne peppers. We discovered that some Chipotle Tabasco really enhanced the flavor.

    Lisa sez, “This needs meat”.

    See also:
    Poblano Chicken Posole
    Green Posole Stew

    Print This Recipe

    posted in Great Bowls of Fire, Main Dishes, Vegetarian | 0 Comments

    16th May 2007

    Spicy Thai Beef Salad

    Spicy, sour, salty… scrumptious! We’ve been wanting to make this dish for a while, and finally found a recipe that sounded like a winner. We marinated the flank steak in garlic, lime juice, fish sauce, pepper, and sugar overnight. Then tonight we put the dressing and the salad together, grilled the steak on the Weber, sliced it up, and the next thing you know, the plates were empty.

    Recipe: Tiger Cries Salad — note that the steps listed for this recipe are kind of rambling; it would be wise to read them through before starting. You’ll probably only need to pay attention to the first third of the steps.

    Print This Recipe

    posted in Main Dishes, Thai | 1 Comment

    15th May 2007

    Grilled Mahi-Mahi Tacos with Pineapple Salsa

    One of our favorite quick summer meals is grilled fish tacos. This recipe is based on preparations that I’ve encountered at a couple of local restaurants. It’s quick to make, thanks to pre-marinated fish from Trader Joe’s.

    Mahi-Mahi Fish Tacos
    Trader Joe’s Seasoned Mahi-Mahi Fillets
    Pineapple Salsa (recipe follows)
    Cabbage, shredded

    1. Grill fish over medium heat until cooked through. Use a fork to separate the fish into small, bite-size pieces
    2. Warm tortillas in oven, on grill, or in microwave
    3. Place some cabbage in tortilla, top with fish, and pineapple salsa
    4. Eat.

    Pineapple Salsa
    1 cup pineapple, diced (if buying canned, get the sliced instead of the chunks; they’re easier to cut into smaller pieces)
    1/3 cup red onion, diced
    1/4 cup cilantro, chopped
    1 tbsp jalapeno, finely chopped
    1 1/2 tbsp lime juice
    black pepper

    Mix all ingredients together in a bowl, refrigerate

    Print This Recipe

    posted in Main Dishes | 2 Comments

    14th May 2007

    Tuna Tetrazzini

    Lisa made this dish tonight, based on a found Weight Watchers recipe — but it definitely didn’t taste “diet”…

    Tuna Tetrazzini *
    1/4 c flour
    1 c chicken broth
    1 c 1% milk
    1/4 tsp pepper
    1 tbsp margarine
    1 small onion, diced
    2 c sliced mushrooms
    1/2 c diced green pepper
    3 c cooked wide whole-wheat noodles
    2 cans albacore (packed in water), drained
    1/3 c Parmesan cheese
    1 tbsp sherry
    1/3 c breadcrumbs

    1. Preheat oven to 450 degrees
    2. Place flour in a bowl. Add broth, milk, and pepper; stir with a whisk until blended.
    3. Melt margarine in a large nonstick skillet over medium-high heat. Add onions, mushrooms, and bell peppers, sauté 3 minutes. Add flour mixture, cook 2 minutes or until thick. Combine sauce, noodles, tuna, cheese, and sherry in a 1.5 quart casserole dish coated with cooking spray; sprinkle with breadcrumbs.
    4. Bake at 450 for 10 minutes until bubbly.

    * The original recipe claims 5 servings (ha!), we consider it closer to 3. ;)

    Print This Recipe

    posted in Main Dishes | 1 Comment

    7th May 2007

    Lisa’s Quick Rice Pudding

    We had some rice left over from the Thai Basil Chicken, so Lisa had the genius idea of making a Rice Pudding for dessert.

    Here’s the recipe, based on a couple sources online. This was delicious for a last-second idea.

    Lisa’s Quick Rice Pudding (Serves 2)
    1 cup cooked rice
    1 cup milk
    1/4 cup sugar
    1 egg, beaten
    1/4 tsp vanilla
    1/4 tsp nutmeg
    1/4 tsp cinnamon

    Preheat oven to 350 degrees.
    Mix all ingredients together in a bowl.
    Spray 2 porcelain ramekins with nonstick spray, divide mixture evenly between the two.

    Bake for 20-25 minutes or until done. Eat it!

    Print This Recipe

    posted in Desserts | 1 Comment

    Page optimized by WP Minify WordPress Plugin