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Moroccan-Style Chicken and Root Vegetable Stew
Cathy, Chris, and Theo were visiting from Sacramento this weekend, and we wanted to find an easy recipe that would be both filling and use the vegetables newly-arrived via the CSA box. We adapted this winter vegetable stew recipe from Epicurious, increasing the chicken and modifying a few things based on comments from those who […]
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Moroccan Chicken and Couscous
Another recipe from Fitness Food tonight — seems like every recipe we’ve made from this book is a winner. This time, chicken drumsticks are slowly simmered in a tomato and chicken broth-based sauce and served over couscous with chickpeas, green onions, and cilantro. It was a nice departure from the ever-present chicken breasts we usually […]
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Spiced Acorn Squash Stew with Couscous
Tonight Lisa made a stew and couscous combo adapted from a recipe found on the Food Network website. Acorn squash, spinach, garbanzo beans, onions, tomatoes, and spices over a bed of couscous. Chris says: Apparently we [heart] stews! Lisa says: What’s not to [heart]? This one is especially delicious. Chris says: …and colorful. Also, I […]
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Tomato Soup with Israeli Couscous
Tonight I finally got around to making a soup from The Ultimate Soup Bible, a cookbook we got from Lisa’s brother at Christmas. This easy to make tomato soup is made with Israeli couscous (which is much larger and chewier than regular couscous), onions, tomatoes, garlic, cilantro, and mint; the soup has a great aroma […]
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Swordfish Tagine with Chermoulla
A full plate courtesy of the Moosewood Low-Fat Favorites cookbook. Swordfish is baked in a lemony cilantro sauce with onions, carrots, ginger, garlic, and tomatoes. We served it over a couscous with onions and peas, a recipe also from Moosewood. Chris says: Lemony! Lisa says: And cilantro-y! I love that sauce. Carrie says: Wow, I […]