Healthy Main Dishes
Cookbooks by Mimi
This is my go-to recipe for coconut cream pie. I've tweaked the recipe since I first started making it by slipping a Nilla-coconut crust under the filling.
Cream and milk combine to create this fork-tender potato dish. The recipe is adapted from Holiday Dishes 2014 Magazine.
I smeared this garlicky-herb yogurt mixture over the leg of lamb and wrapped it in plastic wrap. The yogurt topping forms a wonderful crust over the lamb. The lamb was amazingly tender and herb scented.
I opened the page to this fish taco recipe in Healthy Main Dishes. This cookbook has sat on my bookshelf for at least 10 years and I had never tried to make any of the dishes. I have never used tomatillos in a recipe before but they add a really light, refreshing tangy flavor and pulpy texture to the sauce. I charred the tomatillos on my gas stove but outside grill or oven preheated to 400 degrees F. will work to loosen the outer skins too.
Dip the ends of these cookies in warm raspberry or strawberry jam for truly, frightful looking severed fingers. As a shortcut, make these fingers with store bought sugar cookie dough.
For my mother’s birthday, we always used to go out to this little Italian restaurant at John’s Landing in Portland, Oregon. We ate simmered mussels in marinara sauce, seafood paella with clams, mussels, shrimp and little octopus and heavier entrees made with layers of pasta or gnocchi showered with Gorgonzola cheese and lightened with chopped, fresh tomatoes. After the feast, I asked for a doggy bag, not to pack up dinner remains, but to gather all the different seafood shells. I made a version of this bisque, replacing lobster with shrimp meat and an assortment of bivalve shells.
Sometimes the best get-togethers are spur-of-the-moment. You pick up the phone and call someone, thinking, they are probably busy or doing something with their family, neighbors, friends, book group or whatever, and as it turns out, they are doing nothing and would love to come over. Make this sangria, once you’ve got your random group together and serve with crackers and Spanish cheese like semi firm, slightly nutty and golden, Manchego cheese.
Everyone has one, a vegetable that dominates the garden or a CSA box. One year it was cucumber, another growing season it was kale that showed up in my community supported agriculture box all the time. Now, in my square foot garden out the back door, it’s summer squash that is so prolific I still have six long yellow squash sitting in the crisper drawer and that’s after giving away a dozen to grateful friends.
The best way to deal with an abundant vegetable is to camouflage its appearance. This way, when you serve the recurring vegetable over and over again, no one has a clue they are eating the same thing again and again. I started the summer squash season out with a soup, Peach kissed Summer Squash Soup with Cilantro Cream. Leave out “Summer Squash” when describing the recipe and no one will know what gives this potage its body and sublime richness.
Stay tuned for more summer squash recipes as I clean out my fridge.