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Lamb and Spinach Fatta (Fattet Sabanikh)
I’ve had a hankerin’ for lamb lately, so I made this layered dish featuring a spinach and lamb stew over broken toasted pita, covered with a mint-garlic yogurt sauce, and covered with roasted pine nuts! Not the most photogenic of dishes, but we both loved all the different flavors and textures. The recipe comes from […]
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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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Roasted Poblano Beef Stew
Tonight I made a stew featured in The Border Cookbook, though the original comes out of the Santa Fe Cooking School. This simple, hearty, green-tinged stew gets a lot of flavor from 3 cups of roasted poblano peppers. The long cooking time makes the beef extremely tender. Chris says: I heart roasted poblanos! Lisa says: […]
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Locro Chicken
This stew I made from Great Bowls of Fire turned out more like a pilaf dish with all the rice; the flavors were pretty good, and it was nice to have butternut squash in a dish other than soup or baked in the oven. The chicken, tomatoes, garlic, peppers, and onions made for a nice […]
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Mediterranean Swordfish Cioppino
Tonight I made a cioppino from Great Bowls of Fire. I love the combination of the swordfish and the shrimp in the tomato and fish-stock based broth. The recipe calls for a quarter cup of dry red wine — the one we used was so dark it almost gave the broth a purplish hue! Chris […]