15th April 2007

Chicken Tamales!

Another winner from our new favorite cookbook, Healthy Latin Cooking. Lisa worked the masa dough while I cooked up the chicken filling, which included bell peppers, onion, garlic, jalapeños, and spices. Neither one of us had even considered making tamales before — it seemed much too complicated and time consuming. Well, it was time consuming, but most of that time didn’t require our presence: the corn husks had to soak for a few hours before assembling, and the tamales themselves sat in a steamer for an hour and a half. They were definitely worth the wait! Black beans topped with chopped onions, peppers, and cilantro made a nice accompaniment.

posted in Healthy Latin Cooking, Main Dishes | 1 Comment

12th April 2007

Salmon with Potato Fans

This recipe is from The New Basics Cookbook – Yukon Gold potatoes, shallots, and butter fanned over salmon that’s first cooked on the stove, and then baked in the oven until the fish is cooked through and the potatoes are golden brown. This one smelled fantastic while cooking, and the shallots added a lot of flavor. We added some steamed green beans and cornbread on the side.

posted in Main Dishes, The New Basics | 0 Comments

11th April 2007

Chicken, Crab, and Andouille Jambalaya

We adapted this recipe from the “Bourbon Street Jambalaya” in Great Bowls of Fire — the version in that book uses clams (Lisa’s not a huge fan) instead of crab. Also, I had forgotten how much I enjoy fresh-outta-the-oven cornbread muffins!

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

10th April 2007

Tortilla Soup

I found this recipe on RecipeZaar, but it’s originally from a book called “Stop and Smell the Rosemary“. We’ve made this one quite a few times, and have modified the original by cutting the oil in half, cutting back the cumin to a 1.5 tablespoons, and using fire roasted tomatoes. You’ll save a lot of time if you cook/shred the chicken (about 2 cups) while the soup simmers for 30 mintues; you add it just before serving.

It’s delicious topped with diced avocados or, as we did tonight, with cilantro and homemade tortilla strips.

posted in Latin, Main Dishes | 1 Comment

7th April 2007

Brazilian Feijoada

From our most frequently used cookbook, Great Bowls of Fire, comes this Brazilian black bean and meat stew. The chipotle peppers and chorizo really complemented each other, although next time I’d use a spicier chorizo if I could find it.

Great Bowls of Fire is a fantastic cookbook — a lot of the recipes only require one pot, and even though it’s not marketed as a “healthy” cookbook, a majority of the recipes are low-fat and many are vegetarian. And as the name would imply, they’re all spicy. It’s been out of print for a while now, so if you can find a copy for cheap, grab it while you can.

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