Brown Rice Casserole

This is a dish that Lisa and I used to have all the time. It is a recipe from Deborah Madison's The Greens Cookbook. In our version, brown rice is combined with tofu, zucchini, carrots, celery, mushrooms, and muenster cheese and baked in the oven. The highlight for me is the melted bits of cheese. It makes good leftovers too.

Fish Tacos

Nugget had Mahi Mahi on sale and I had a bunch of leftover corn tortillas. So I grilled the fish and made fish tacos with shredded cabbage, salsa and white sauce (mayo thinned with water).

Slow Roasted Achiote Pork in Banana Leaves

Another recipe from Mexico One Plate At A Time. I cooked the pork in the oven rather than on the grill. This was very good also. I froze the leftovers and reheated them the next week.

Chicken and Black Bean Tostadas

I made these as an appetizer for one of our post Thanksgiving meals in Mammoth. I found the recipe in Rick Bayless' Mexico One Plate At A Time. Lisa gets tiny 3"-4" corn tortillas in Woodland and I deep fry them. Then they are topped with mashed black beans, shredded cooked chicken, and sliced romaine that has been dressed with a tangy dressing. These are really good.

Spaghetti and Meatballs

I made a green salad with baked goat cheese to go along with one of our staples.

Fava Bean, Asparagus and Sugar Snap Risotto

It is getting towards the end of fava bean season, so I did a risotto. Tess and Lisa don't like peas, but they will eat sugar snaps...go figure.

Slow Cooker Chicken with Tomatillos and Potatoes

This recipe from Rick Bayliss' Mexican Everyday sounded good. But it wasn't. I don't need to make this one again.