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Linguine with Tuna, Arugula, and Hot Pepper
This was a quick-to-make recipe from the San Francisco Chronicle — only modification was that we only used half the oil that the original called for. If you’re a fan of arugula, try this one out! The recipe below is scaled to serve two. Linguine with Tuna, Arugula, and Hot Pepper——————————————-1/2 lb linguine1/8 c extra […]
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Flank Steak with Lime-Chipotle Sauce
This Lime-Chipotle sauce that we used both to marinate and then serve over the flank steak was just divine — spicy, sweet, and citrusy! We also grilled up some asparagus (brushed with a touch of olive oil and seasoned with salt and pepper) and cooked potatoes with garlic and some fresh rosemary from our yard. […]
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Chicken Firepot with Shiitake Mushrooms
We shouldn’t have to remind anyone that we’re big fans of Jay Solomon’s Great Bowls of Fire — most are one-pot meals, totally bursting with flavor, and low-fat, to boot. The recipe Lisa made tonight is a perfect example. Shiitake mushrooms, tofu, chicken, carrots, and spinach in a broth made with chicken stock, hot peppers, […]
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Tostones with Guacamole and Bean Dip
As an appetizer for the International Potluck, we made these bake-fried plantains. It was super-simple, just slice the plantains length-wise, place on a baking sheet with cooking spray, sprinkle with salt, and bake in a 350 degree oven until brown and crispy. We also made some guacamole (with tomatillos) and attempted to invent a black-bean […]
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Costa Rican Tilapia
Tonight we had an International Potluck Dinner with some friends; our “entry” was this Tilapia dish. The fish is marinated in lime, garlic, cilantro, and a bit of oil, and baked over a dish of rice that’s been mixed with black beans, tomatoes, oranges, and various spices. This picture doesn’t really do it justice; it […]