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kak59

member

Recent Reviews


Re:North African Spiced Salmon Over French Lentils

Made this for dinner a few nights ago, and it came out great! Will definitely be repeating in the future. I made the recipe pretty much as written, but I thought the lentils needed a little more zing, so I added some extra capers and lemon juice. I served this with garlic-y sauteed kale on the side.


Posted: 11:12 am on September 22nd 2017

Re:Middle Eastern Chickpea Burgers

These came out pretty well. I made some substitutions based on what was in my pantry (farro instead of freekeh, toasted pine nuts instead of sunflower seeds, fresh bread crumbs instead of panko), but otherwise followed the recipe closely. The burgers held together very well and were pretty flavorful. I served them with tzatziki and chopped kalamata olives, which were good accompaniments. I would make them again, maybe adding more spinach and spices.


Posted: 09:53 am on July 23rd 2017

Re:Grilled Southwestern Potato Salad

This is a great potato salad - also, heating up the leftovers in a skillet makes a wonderful hash which along with a fried egg or two makes the best lunch ever. I have made this with grilled vegetables, and it's great, but my more frequent, lazier method is: - Crisp bacon in a frying pan; set aside, leaving fat behind - Saute onions and peppers in the bacon fat until tender and sweet - Then add corn kernels + spices and cook, tossing, until corn is sweet (just a couple of minutes). (Also, chipotle chile powder is great here, if you have it.) - Combine this with the potatoes and dressing as described above.


Posted: 04:11 pm on July 7th 2017

Re:Lemon Shortbread Bars

I love these lemon bars! I make them pretty much exactly as described here, although I always skip the step of freezing the dough before baking, and I have not had any problems with this. Also, I do not bother to spray the sides of the foil-covered pan with cooking spray and have not had problems getting the lemon bars to detach when cool (but, I usually let these chill for 12 hours before cutting - makes them very easy to deal with).


Posted: 09:26 am on June 19th 2017

Re:Porcini-Rubbed Red-Wine-Braised Beef

I'm eager to make this (and the other recipes in the backwards braising article!) but I'm a little unclear on the final step. It says to leave the sauce and vegetables in the pot, and then add the shredded meat back to the pot before cooking at 425, uncovered. Wouldn't this just cause all of the sauce to cook off and it seems like the meat would not get any crispness in the sauce. Is the meat supposed to be finished on separate baking sheet or pot, rather than being added back in with the sauce and vegetables? (Rating included because it is required - I'll update once I have actually cooked this!)


Posted: 10:15 am on January 24th 2017

Re:Kahlúa Truffle Triangles

I've made these several times and I love them. I often skip the Kahlua and add a teaspoon of instant espresso powder instead.


Posted: 07:30 pm on April 28th 2012

Re:Southwestern Spiced Chicken & Black Bean Stew

This was delicious! I followed the other reviewers' suggestions: added a can of beans and minced a few chipotle chiles from a can of chipotle chiles in adobo sauce in place of the dried chile. I also used boneless skinless chicken thighs cut into strips in place of the whole thighs, and it worked well. I think that I'll try using chicken breasts next time to make the recipe even healthier, although the thighs were tasty.


Posted: 10:19 am on June 8th 2011

Re:Spicy Red Lentil Dal with Lamb and Vegetables

My husband and I liked this and have made it several times. It has a nice level of spiciness and it's filled with good, healthy things. We sometimes buy lamb chops and include the bones while the dal is cooking, which boosts the lamb flavor of the final dish.


Posted: 02:03 pm on February 5th 2011

Re:Orecchiette with Ham and Peas in Cheese Sauce

I added lots of extra cheese and used browned pancetta in place of the ham, and I thought that this recipe was very tasty and easy.


Posted: 09:39 pm on January 13th 2011