-
Tofu with Greens & Noodles
Lisa made this excellent vegetarian stir-fry tonight, based on a recipe in the always wonderful Fitness Food. Tofu is cubed and marinated in a mix of sauces and spices, and then quickly stir-fried with a plethora of veggies — we altered the recipe to suit what we had on hand — and thin egg noodles. […]
-
Mango Chicken with Red Peppers
One of the great things about subscribing to a CSA program is that it forces you to “use up” the fruits and veggies that you’ve been allocated, making it a lot easier to decide what to make for dinner. As Lisa will tell you, I can easily spend an entire afternoon poring over cookbooks, trying […]
-
Roasted Beet Salad with Orange and Cumin
I had saved off this recipe I ran across on 64 sq ft kitchen, and when the CSA box came with a load of beets, I knew exactly how I was going to prepare them. Beets are roasted in a packet with shallots and cumin, and then tossed in a light citrus vinaigrette. The only […]
-
Fisherman’s Rice
A few nights ago I made this surprisingly easy and quick rice dish — somewhere between a paella and fried rice — found in The Border Cookbook. We used chicken chorizo instead of pork/beef to lower the fat content, and considering there’s only a teaspoon of oil added, it was pretty healthy. Chris says: Yay […]
-
Vegetarian Carbonada
Tonight Lisa made a vegetarian version of Carbonada, an Argentinian stew. The recipe comes from the Moosewood Low-Fat Favorites cookbook. This stew is loaded with veggies, spices, rice, and… evil? Chris says: Oh. When you said we were having Satan for dinner I thought you had somehow secured an audience with our President. Lisa says: […]