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Seafood Albondigas Soup
Albondigas (meatball) Soup is a popular Mexican dish, but it’s quite a bit different when you make it with shrimp and bits of fish, as in this recipe from The Border Cookbook. It’s a bit lighter, and the albondigas are deliciously tender. Until the meatballs actually landed in the broth, I was convinced they were […]
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Garlic and Pepper Chicken with Thai Fried Rice
Tonight I made a recipe that I had seen on Real Thai Recipes. Chicken is stir-fried with lots of garlic (yes, please!), white pepper, and fish sauce. To accompany the chicken I made a Thai Fried Rice based on a few different recipes online. Chris says: The garlic in this is so good! Lisa says: […]
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Javanese Chicken Soup
I’ve been waiting for a co-worker (this means you, Walt) to set me up with some delicious Indonesian recipes but got impatient, so we adapted the following from a recipe in the old standby, Great Bowls of Fire. I’m not sure how close it is to traditional recipes, but we both really enjoyed this soup […]
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Mediterranean Swordfish Cioppino
Tonight I made a cioppino from Great Bowls of Fire. I love the combination of the swordfish and the shrimp in the tomato and fish-stock based broth. The recipe calls for a quarter cup of dry red wine — the one we used was so dark it almost gave the broth a purplish hue! Chris […]
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Huzzah! Best Saag ever!
I’ve always wanted to make Chicken Saag at home; it has been and remains one of my all-time favorite Indian dishes. I tend to judge every Indian restaurant by this dish — but this version gives the local joints a run for their money, and it’s lower in fat. The recipe is based on a […]