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Quinoa with Butternut Squash and Carrot Stew
Tonight we prepared this delicious, easy to make stew and quinoa dish, adapted from a recipe in Bon Appetit magazine. I’d never actually made quinoa before, and was surprised at its appearance before cooking — it’s a lot smaller than I thought. It plumps up nicely when cooked, and has a unique texture — it’s […]
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Garden-Style Lasagna
Tonight Lisa made this labor-intensive lasagna based on a Cooking Light recipe, and added extra spices and mushrooms. I’m usually a bigger fan of tomato-sauce based lasagna, but this one hit the spot with its variety in textures and sheer number of sauteed vegetables. Chris says: Wow you’re on a roll with these Cooking Light […]
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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 […]
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Savory Bread Pudding
Lisa ran across a couple good sounding (if not good looking) recipes for savory bread pudding recently, so we decided to take a crack at it ourselves. We used artichoke hearts, mushrooms, onions, and plenty of herbs and spices. A successful experiment that we’re definitely going to make again. The recipe below is how we […]
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Savory Bulgur with Vegetables
Lisa prepared this dish for Carrie’s holiday party; this savory bulgur side dish is loaded with different vegetables. Lisa says: I made some modifications from the recipe that Weight Watchers lists — I added onions and mushrooms, and made it with veggie broth instead of chicken broth. Chris says: Sigh; the curse of cooking for […]