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Chipotle Chicken Chowder
I’ve been sitting on this recipe for a while, looks like I had bookmarked it about a year ago and finally got around to making it. Originally from a Cooking Light recipe, this modified version from The Kitchen Sink features chicken, potatoes, and other veggies in a smoky-tasting, creamy broth — using just 1/4 cup […]
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Quick-Seared Poblano Beef Tips
Meat and potatoes, Rick Bayless-style. This easy recipe from Mexican Everyday features deliciously tender… tenderloin… dished up with potatoes and full-flavored, slightly spicy poblano peppers. We don’t cook tons of red meat and aren’t fans of huge slabs of beef, so this was a nice treat. The potatoes took a lot longer than suggested in […]
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Toasted Coconut Cilantro Rice
This rice was fantastic! We heart cilantro — added to the combination of the toasted coconut and the hint of spice from the jalapeño, this rice has a great burst of flavor. It was the perfect accompaniment to a shrimp and mango salad. I scaled down this recipe from the one posted at epicurious. [donotprint] […]
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Kashmiri-Style Kidney Beans with Parsnips
I found this recipe on AllRecipes while looking for a way to use the parsnips in our CSA box. The original features turnips, but I thought that the substitution would probably work out fine, and it certainly did. This is a really simple, flavorful recipe that seems very adaptable and would be a great way […]
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Manzana Chili Verde and Firecracker Cornbread
Another set of recipes in our trying-to-keep-it-light, post-holiday trend… I made this stew from Veganomicon and Lisa made an awesome cornbread adapted from a recipe @ 101 Cookbooks. The chili has too many green vegetables to count, plus Granny Smith apples! The cornbread had a nice little kick that went really well with the chili. […]