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OrganicGirl98

member

Recent Reviews


Re:Cider-Glazed Turnips & Apples with Sage & Bacon

This was really quite easy and tasted great. The recipe mellowed some of the turnip-y taste of the turnips and wasn't too sweet. I substituted turkey bacon and it was very flavorful. Will definitely make again, as I usually get loads of turnips in the autumn from my CSA.


Posted: 02:16 pm on October 12th 2009

Re:Spanish Chicken with Chickpeas & Chorizo

This is one of our favorite dishes. I agree, you have to use the spicy chorizo sausage. I don't bother pureeing the tomatoes- I use the Muir Glen fire roasted diced tomatoes (28oz can) as well as adding extra chickpeas to make the dish even more hearty. I also adjust the spices to taste.


Posted: 09:32 pm on May 14th 2009

Re:Chicken with Potatoes, Peas & Coconut-Curry Sauce

This is a delicious and quick recipe. Once you have the food prepped (which does not take long) the dish cooks up very quickly. I used only 2 tsp of curry powder and added a bit more ginger. Light coconut milk works fine. My husband thought it tasted better the second day, so it is a dish you can make ahead of time.The second time I made this dish, I substitued canned jalepenos, as I didn't have fresh on hand- HUGE mistake! The canned jalepenos made the dish bitter and inedible. Fortunately, I had tasted it before adding the chicken but I had to toss the organic potatoes. :(


Posted: 09:27 pm on May 14th 2009

Re:Roasted Butternut Squash & Caramelized Onion Casserole

I thought this was going to be so yummy but was very disappointed. I thought that the squash would continue to soften when baked with the other ingredients, but it didn't. So, nothing really melded- it was like squash and onions in custard. I may try it again and roast the squash to a softer consistency (even if I can't get nice, neat slices) and maybe even let the mixture sit for a while before baking.


Posted: 09:02 am on March 18th 2009

Re:Sesame-Lemon Chicken with a Crisp Phyllo Crust

I think this would be better with a longer marinating time- the flavors didn't really meld with the chicken. The phyllo looks dressy but doesn't add much to the flavor and it was hard to get the sesame seeds to coat thickly on the ends. I may try it again and use thicker Greek phyllo and marinate the meat for at least a day.


Posted: 11:17 am on March 17th 2009

Re:Orange-Curry Chicken with a Pecan Crust

I made this for a casual dinner party for 10 and it was terrific. I prepped the chicken prior to my guests arriving and put the baking pan in the fridge until it was time to put it in the oven. I also found that marinating the chicken for a good 8-10 hours allowed the flavors to better integrate into the chicken. I served it with the Rice Pilaf with Spiced Carmelized Onions, Orange, Cherry and Pistachios. Will definitely make again.


Posted: 11:11 am on March 17th 2009

Re:Spiced Carrot Cakes with Candied Carrots

These small cakes were the perfect ending to a multi-course meal. I couldn't get my hands on the cake molds, so I used a popover pan (which yielded me six cakes). I made the glaze and carrots earlier in the day (next time I'll do it the day before) and warmed them up prior to serving. I also made the cakes a day ahead, but they are so simple that, the next time, I will plan to make them on the same day. The carrot juice and ginger reduction could be prepared the day before, as well. Bought salted pistachios by accident, so I substituted with walnuts. Very flavorful dessert without being too sweet or heavy.


Posted: 01:41 pm on March 16th 2009

Re:Pan-Roasted Duck Breasts with Sherry, Honey & Thyme Sauce

I've made this recipe twice and it is easy and very flavorful. The first time, I used local, small duck breasts and the cooking time was the same as what the recipe called for. The second time, I used the larger, French magret breasts and the cooking time was much longer to get to medium. I would suggest doubling the sauce. I also added figs the second time around- they made the sauce a bit sweeter, but the seeds became prolific so I strained the sauce and added the warmed figs at the end. I made the sauce ahead of time and mixed it with the pan juices after cooking the duck and draining off the fat. I paired it with the Alsatian Onion Tart and it was a lovely main course for a small dinner party.


Posted: 01:29 pm on March 16th 2009

Re:Silky Leek & Celery Root Soup

This was a nice soup to serve with a multi-course meal as it was light yet creamy. I did have to triple puree it to get the creamy consistency I wanted. I warmed the creme fraiche mixture and dotted and swirled it into the soup for a fancier presentation. The creme fraiche mellowed the celery flavor a bit and the soup is very flavorful without any cream added. A nice vegetarian soup. Pairs well with a white burgundy or sauvignion blanc.


Posted: 01:15 pm on March 16th 2009

Re:Alsatian Onion Tart

I followed the recipe exactly and it was sublime. I served it at a dinner party, and was able to do a lot of the prep ahead of time (carmelized the onions and made tart crust the day before). When it was finished baking, I left it in a warm oven (160 degrees) and it set nicely and stayed warm. Will definitely make again.


Posted: 01:08 pm on March 16th 2009