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White Chili
I bookmarked this white chili recipe featured on Blue Kitchen (GREAT photos) back in November and finally got to making it this weekend. It’s definitely not the usual “ground beef and kidney beans” fare… this spices in this chili include bay leaf, oregano, and… ginger! Unusual, but subtle. We loved it. Chris says: Usually I […]
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Mushroom Chili
A few nights ago we made this Mushroom Chili, as featured in The Mushroom Lover’s Mushroom Cookbook. Portobello and Oyster mushrooms really add a lot of texture and flavor to the usual beans, tomatoes, and spices. Lisa says: Mushrooms in chili sounded… interesting… it ended up being really good. I liked adding Chipotle Tabasco to […]
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Mushroom and Tofu Stir Fry
A few nights ago Lisa raided the CSA box and made this stir fry, based on one she found on Elise’s site. She changed up the vegetables a bit and cut the oil almost in half (Elise loves her oil)! 😉 Chris says: Wow the sauce on this is fantastic. Lisa says: Yeah, and spicy! […]
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Baked Eggplant with Mushroom-Veggie-Tomato Sauce
Tonight Lisa adapted a recipe from Cooking Light, throwing in a bunch of extra veggies to make this baked eggplant dish. It was close to a lasagna, with eggplant taking the place of the noodles. Ridiculously low in calories, which meant we polished off the entire dish. Chris says: Yum, is that pizza? Oh wait. […]
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Roasted Red Pepper and Green Bean Salad
Lisa made this salad tonight as a starter for the lasagna. It’s modified from a Cooking Light recipe found online. Green beans are quickly cooked until crisp-tender and tossed with roasted red bell peppers and mushrooms in a red wine vinegar and cilantro dressing. Chris says: I love salads like this. Lisa says: Yeah it […]