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Sopa de Fideo
We still have noodles left over from the Fideos a la Catalana, and it’s definitely been soup weather lately, so we thought this would be a perfect dish to share with company: a “Mexican Minestrone” with noodles and plenty of vegetables. The recipe is adapted from one found in an old favorite, Great Bowls of […]
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Fideos a la Catalana, and GO OBAMA!
In tonight’s dish, adapted from Fresh Spanish, chicken sausage is cooked with garlic, onions, and tomatoes, and mixed with a short pasta for a hearty main course. Use fideo if you can find it, but if not, vermicelli or thin spaghetti broken into short lengths will work. Chris says: Well I’m going to complain about […]
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Caribbean Vegetable Stew
Another great way to use our CSA veggies tonight: a very colorful, unusual stew with strong flavors of lime and cilantro along side sweet potatoes, tomatoes, and okra. This recipe comes from the vegetarian recipe book The Moosewood Restaurant Cooks at Home. Lisa says: Wow, that’s really limey…Â Chris says: See? And we get criticism […]
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Lisa’s Mushroom Burgers
Lisa’s been obsessed with making mushroom burgers since she heard her friend Cathy raving about the one she had in a Roseville restaurant. After scouring the net for recipes, she got ideas for the basic ingredient list and came up with this particular combination, featuring mixed wild mushrooms, breadcrumbs, oats, and spices. We dressed the […]
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Red Chileatole with Mushrooms, Corn, Peppers, and Chicken
This is a perfect recipe to adapt to the vegetables you happen to have on hand. Our CSA box came loaded with corn on the cob and mushrooms, so I modified a recipe from Rick Bayless’s Mexican Everyday to use the fresh vegetables of the day. As the book suggests, one of the great things […]