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Delicious!...with tweeks. I cooked stove top. Used a full cup of water and 1/2 c of milk, since it was already too thick with 3/4c milk before it even got warm. I used the suggestion of microwaved frozen banana, mixed it in with the pumpkin, oats, water/milk, 1/2 tsp. salt, 3 heaping tsp. brown sugar, some cinnamon, nutmeg, and ginger (didn't have pumpkin pie spice), and then cooked the whole thing on medium until it was hot and creamy, topping it with chopped walnuts. Just like having creamy pumpkin break, only better for you. Thanks Juloyes for the great idea.

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Pomegranate Relish

Reviewed: Nov. 1, 2008

I was really excited to try this because I love pomegranate and I had six on them sitting on my sink. I used the suggestion of an old fashioned crank grinder to get the juice out and all I got was a mess and crushed seeds. I ended up using a hand citrus juicer, which still made a big mess. Between prep and cleanup it took a good hour to make and then it was just okey with baked chicken. That night both my husband and I had "intestinal issues". Needless to say I won't be making it again. A big disappointment.

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Curried Squash Soup

Reviewed: Jul. 31, 2008

Fabulous! We all had second helpings. Changes I made...more garlic, I used hot New Mexico Chili Pepper instead of cayenne because that's what I had, 3 cups of chicken broth and a 14oz can of coconut milk, instead of 5 cups of broth. I also added 3 little packettes of pickeled ginger (like you get with take out sushi). When I blended it all, I added the sour cream and 1/8 cup of chopped parsley and omitted the whipping cream topping. It was thick, creamy, and spicey, but the taste of the roasted squash came through beautifully. A real keeper.

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Festive Wild Rice

Reviewed: Jul. 8, 2008

After reading all the rave reviews I can't believe how blah this dish is. I think my mistake was using a suggested 1/3 white rice and 3/4 wild rice. The white rice turned to mush. I cooked the rice in beef broth. When done, I added onion, garlic, and celery cooked tender in a little olive oil along with the peas, cranberries, and toasted walnuts. Nothing saved it. It's still mush. I think with fluffy wild rice it would have been very good, just don't use white rice.

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Eat Michigan Salad

Reviewed: Jun. 2, 2008

I did an ingredient search for butter lettuce and goat cheese and discovered this incredible salad! I used fresh cherries and candied almonds, just because that's what I had on hand. The combination of the creamy, tangy, sweet, and crunchy with the almost dessert like dressing is a delite. I served it to friends over for dinner and the bowl was cleaned and a copy of the recipe went home with them. I'm a CA beach bunny and don't know anything about Michigan, but I sure love this salad!

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Michelle's Coconut Chicken Curry

Reviewed: Jun. 2, 2008

Delicious! Most recipes I have to tweek a little here and there or read all the reviews to know how to 'fix' it. This one is perfect as is. The hot curry is mellowed just enough with the coconut milk to create a wonderful spicey creamy sauce for the chicken and vegetables. We had it over steamed basmati rice with a small baby spinach salad with goat cheese. A wonderful easy dinner.

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