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Mujadara with Chicken Skewers
If you’re a fan of caramelized onions, here’s a dish for you. Mujadara is a rice and lentil dish that’s heavily flavored with onions. We love how sweet the onions turn after slowly browning. The rice and lentils are cooked with vegetable broth, garlic, more onions, allspice, cumin, and cinnamon. It’s a very fragrant dish […]
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Wild Mushroom and Chicken Gumbo
Yep, Great Bowls of Fire again. This gumbo with non-traditional ingredients — mushrooms? and where’s the okra? — is one of Lisa’s favorites to make. The best part about many of these meals is that the flavors intensify over time and they can be even better as lunch the next day.
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Chicken Tamales!
Another winner from our new favorite cookbook, Healthy Latin Cooking. Lisa worked the masa dough while I cooked up the chicken filling, which included bell peppers, onion, garlic, jalapeños, and spices. Neither one of us had even considered making tamales before — it seemed much too complicated and time consuming. Well, it was time consuming, […]
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Chicken, Crab, and Andouille Jambalaya
We adapted this recipe from the “Bourbon Street Jambalaya” in Great Bowls of Fire — the version in that book uses clams (Lisa’s not a huge fan) instead of crab. Also, I had forgotten how much I enjoy fresh-outta-the-oven cornbread muffins!
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Tortilla Soup
I found this recipe on RecipeZaar, but it’s originally from a book called “Stop and Smell the Rosemary“. We’ve made this one quite a few times, and have modified the original by cutting the oil in half, cutting back the cumin to a 1.5 tablespoons, and using fire roasted tomatoes. You’ll save a lot of […]