27th April 2008

Chicken with Golden Coconut & Lemon Grass Sauce

Chicken with Golden Coconut Lemongrass
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:


Lisa says:

Can we keep this one short? I remember liking this a lot but I don’t remember what I said about it at the time.

Chris says:

You might have said, “Deeelish!”

Lisa says:

That sounds like something you’d say, not me.

Chris says:

Well… it was… so there.

Chicken with Golden Coconut & Lemon Grass Sauce
6 shallots, peeled and chopped
1 large red chili, seeded and chopped
2 garlic cloves, peeled and chopped
1 stalk of lemon grass, chopped
1″ piece of ginger, peeled and chopped
2 tbsp peanut oil
1 tsp ground turmeric
1 cup coconut milk
Juice of 1 lime
2/3 cup chicken broth
4 chicken breasts, skinned and quartered
2 kaffir lime leaves, cut into wafer-thin slices

Place the shallots, chili, garlic, lemon grass, ginger, and half the peanut oil in a food processor and blend to a paste.
Heat the remaining peanut oil in a wok, add the turmeric and the paste, and fry for five minutes over fairly low heat until the shallots have softened.
Gradually stir in the coconut milk, lime juice, and broth and heat until bubbling. Add the chicken and lime leaves and simmer gently for 15 minutes or until chicken is cooked.
Serve with rice.

4 Servings

posted in Main Dishes | 1 Comment

24th April 2008

Foodbuzz Featured Publisher Dinner in Seattle

Last Saturday night we were treated to a dinner at Restaurant Zoë by the Foodbuzz Team, up from the Bay Area. I can’t remember how many courses we had, but I do recall a pretty good Manhattan, multiple bottles of wine, and much to our delight, a meat-stravaganza: tuna! duck! chicken! scallops! pork! It was a great opportunity to try a lot of different dishes; we certainly didn’t go away “hongry”.

In addition to the We [Heart] Food contingent, Featured Publishers representin’ at Zoë included:
Cake Spy
Seattle Tall Poppy
Jenni’s Kitchen
How to eat (that)
The Wine Wall

Traca from Seattle Tall Poppy has posted some pictures @ her flickr pool.

Thanks to Ryan, Jen, and Shannon (you guys rock) for putting this event together, and it was great to finally meet you and put faces to names!

We [Heart] Food Dept. of Coincidences:
* Jessie from CakeSpy recently interviewed co-owner Caitlin from Miette; Miette’s other owner Meg, a childhood friend of our friend Abbie, was recently “treated” to some cupcakes made by yours truly
* Lisa and FB’s Jen went to the same elementary, junior high, and high school
* FB’s Ryan currently lives just a few blocks from where Lisa grew up
* Everyone loves Bacon!

Okay, we didn’t discover that last one during dinner. But it’s true anyway.

posted in Uncategorized | 3 Comments

20th April 2008

Taste & Create VIII: Mushroom Curry

For Taste & Create VIII, Lisa and I were paired with Sathya & Elizabeth from The Baker and The Curry Maker: our second Aussie pairing! After scouring through a bunch of delicious sounding posts, I decided to make this mushroom curry that Sathya made back in October. Lisa and I are huge mushroom fans (wait — does that mean we love huge mushrooms?) so this recipe sounded just right. It went paired well with a mushroom rice pilaf — the more shrooms the better!

Lisa says:

I love mushrooms.

Chris says:

That’s pretty obvious — I was just checking out our tag list, and mushrooms clock in at number 2.

Lisa says:

Seemed like this was pretty easy to make compared to our previous T&C events.

Chris says:

Yes — very easy and really healthy! The only difficult part, if any at all, was converting from grams to ounces.

Lisa says:

I’m glad to see that people around the world share our love for all things mushroom and cilantro…

Mushroom Curry
10 oz button mushrooms, halved
5 oz oyster mushrooms
1 onion, chopped
1 tomato, diced
3 cloves garlic, crushed
1 small piece Ginger, grated
1 tsp chili powder
1 tsp ground coriander
3 tablespoons yogurt
Fresh cilantro, chopped

Place the ginger, garlic, and onion into a food processor and grind until it makes a smooth paste.
Add a little oil to a pan over high heat and stir-fry the mushrooms for a few minutes until they decrease in size and start to give off their liquid. Set aside.
Turn the heat to low, add some more oil to the pan if needed and stir in the onion paste. Add the yogurt one tablespoon at a time, and cook for two minutes.
Add the tomatoes, ground coriander, chili powder, and salt, and cook for another minute.
Add the mushrooms, along with 1/2 cup of water and stir well. Adjust the heat and let thicken, stirring occasionally.
Garnish with chopped cilantro leaves and serve.

posted in Main Dishes | 10 Comments

17th April 2008

Baked Halibut with Roasted Tomatoes and Potatoes

A really easy-to-make meal tonight based on a recipe from Rick Bayless’s Mexican Everyday. Halibut sits on a bed of sliced potatoes and carrots and is baked in a quick tomato-jalapeño salsa. I love recipes like this; they’re so adaptable to whatever fish or vegetables you’re in the mood for, are very healthy, and are on the table in under an hour.

Lisa says:


Chris says:

Wow, it’s been a while since a dinner earned that declaration…

Lisa says:

Well it is pretty spicy… and by the way, this is the best halibut ever.

Chris says:

Oooh, yeah, I think I timed it perfectly — it’s just starting to flake and is incredibly moist.

Lisa says:

This is filling!

Chris says:

Well, we’re getting twice the veggies since all I did was use less fish than called for in 4-serving original recipe.

Lisa says:

I wasn’t complaining, that’s for sure… 🙂

Chris says:

I like that we’re once again proving that we [heart] cilantro.

Baked Halibut with Roasted Tomatoes and Potatoes
4 medium (1 lb) Yukon Gold potatoes, sliced 1/4 inch thick
4 thin carrots, cut in lengths
1 tbsp olive oil
1 15-oz can fire-roasted diced tomatoes
2 large garlic cloves, quartered
1/3 cup coarsely chopped cilantro, plus more for garnish
1/4 cup sliced canned pickled jalapeños
1 tbsp jalapeño pickling juice
2 6-oz skinless halibut fillets

Turn on the oven to 400 degrees. Place the potoatoes and carrots into an 8″ square glass baking dish and drizzle over the oil and 1/2 tsp of salt. Toss to coat, then spread the potatoes in an even layer, cover with plastic wrap, and microwave on high for 4 minutes, until the potatoes are just tender.
Meanwhile, in a blender combine the tomatoes in their juices, garlic, cilantro, jalapeños, and pickling juice and puree, leaving just a little texture.
Lay the fish in a single layer over the potatoes and pour the tomato mixture evenly over the fish and potatoes.
Slide the baking dish into the oven and bake for 15-20 minutes, until the fish flakes when pressed firmly.
Garnish with cilantro and serve.

2 Generous portions

posted in Main Dishes, Mexican, Mexican Everyday | 2 Comments

15th April 2008

White Bean, Roasted Red Pepper, and Arugula Salad

I was pretty happy when I saw that our CSA box this week included arugula, because I’d been wanting to make this salad from Fitness Food a second time — the first time we brought it over to a dinner with Jeremy and Autumn and were without camera. The arugula is tossed with a light olive oil & lemon dressing, and topped with white beans and roasted red bells — who doesn’t love roasted bell peppers?

Chris says:

I like this arugula better than “baby” arugula…

Lisa says:

So good — this salad rules!

Chris says:

I love roasted peppers; we should remember to make this more often.

Lisa says:

It’s pretty filling for a salad… and I like the lemon flavor. I’m all for making this again.

White Bean, Roasted Red Pepper, and Arugula Salad
3 red bell peppers
1 clove garlic, crushed
zest of 1 lemon
4 tbsp coarsley chopped flat-leaf parsley
14 oz can white beans
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1 small bunch arugula

Roast the red bell peppers by broiling or grilling until the skins are blackened, then place in a bowl covered with plastic wrap. When cool, peel the skin off, remove the seeds and membrane, and cut into strips.
Combine the garlic, lemon zest, and parsley, and set aside.
Add half the garlic/parsley mix to the white beans, and add half the lemon juice and olive oil. Add salt and apepper to taste. Place the arugula on a large plate and toss with the remaining lemon juice and olive oil.
Scatter the beans over the leaves, then lay the pepper strips on top, along with the remaining garlic/parsley mix. Season with salt and pepper.

4 side servings, or 2 as a light main course

posted in Fitness Food, Salads and Light Soups | 6 Comments