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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.

Turkey Garbanzo Bean and Kale Soup with Pasta

Reviewed: Dec. 2, 2009
This is a delicious soup that's comforting on a chilly night and super easy to prepare. I used leftover T-giving turkey, veg broth (it's what I always have on hand), and leftover pumpkin puree instead of tomato paste (I thought it would go better with the rosemary and sage). I also omitted the pasta. The only thing I'd change in the future is to add more kale. This will be my go-to turkey soup recipe during the holidays!
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.

Old Time Chicken Divan

Reviewed: Nov. 30, 2009
I had a recipe for turkey divan years ago, and this was the closest thing I could find that didn't use canned soup and a big glop of mayo. I used leftover T-giving turkey, and combining this recipe with what I remembered from the original, I used powdered milk and just enough broth to make it a fairly thick consistency. It came out almost exactly like I remember it! Bonus points for ease of preparation.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Perfect Turkey

Reviewed: Nov. 28, 2009
WOW, what an amazing, easy turkey (especially since I used a pre-brined bird from Trader Joe's)! This was my first ever, and it came out unbelievably moist, juicy, and flavorful, and the drippings made a delicious gravy--all I had to do was add 2T flour.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.

Smoky Four Cheese Macaroni Bake

Reviewed: Nov. 28, 2009
Great flavor, but this was waaaay too rich for me. I prefer a creamy mac 'n' cheese, but this was very thick and goopy, even after adding extra milk. I subbed smoked Gouda for liquid smoke and Jack, and I topped with french-fried onions instead of Parm and bread crumbs. If I made this again, I'd halve the cheese.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.

Veggie Delight on Garlic Bread

Reviewed: Nov. 24, 2009
This was very good. I sliced the baguette in half and then halved each piece lengthwise, for open-faced sandwiches. I also used olive oil instead of butter. Next time, I'll add mushrooms and maybe some caramelized red onion. A definite keeper!
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 5 star rating.

Pea, Jicama, and Cashew Salad

Reviewed: Nov. 20, 2009
Delicious and super easy! I omitted the ramen noodles and the celery, subbed edamame for half of the peas, and used fresh ginger. I also used olive oil instead of peanut. This is so flavorful and crunchy, even without the noodles. I'd add a touch more soy sauce next time, but this is a definite keeper.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Green Salad with Dried Mint

Reviewed: Nov. 17, 2009
Yum! The mint (I used fresh) adds so much flavor to this salad. Like the previous reviewer, I used artichoke hearts instead of hearts of palm. I thought this would need vinegar, but the tomatoes, artichokes, and olives give it enough of a tang. I'll probably try it with a touch of white wine vinegar at some point. A definite keeper!
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.

Winter Endive Salad

Reviewed: Nov. 16, 2009
This was OK--not bad, but not great. The flavors just didn't blend well for me. The shallot is a must; it adds depth. This would have drowned in 6T of oil; I used about 2t. Also, I used only half the lemon and zest, and I juiced the pom because I don't like the texture of the seeds. I still needed to add some stevia to soften the bite of the lemon. I think this might have worked better with arugula instead of watercress, but I don't plan to make it again. Thanks, anyway.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.

Root Vegetable Gratin

Reviewed: Nov. 15, 2009
I liked this because I like the veggies that went into it, but I didn't think the broth mix added much flavor. I used homemade broth and coconut milk instead of cream (my standard sub), but I found the thyme and nutmeg didn't stand out at all. I also subbed sweet potato for half of the red potato, and it really added to the dish. Thanks, but I don't plan to make this again.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.

Brown Rice and Black Bean Salad

Reviewed: Nov. 11, 2009
Prepared as is, this would have been very bland. Except for frozen peas, I used all fresh veggies, and I added beet greens. I also used quinoa, and roasted fresh green chiles. Since I didn't use "Italian style" tomatoes, I added a sauteed onion and a clove of garlic, along with plenty of fresh oregano. I ended up adding two more cloves of garlic and 1 tsp cumin, and I thought it could have used another onion. The peas seemed out of place, and I don't think the Italian seasonings work with the veggies--this was much better with the cumin added. It did taste better the next day.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Marinated Tuna Steak

Reviewed: Nov. 8, 2009
This was delicious. I was going for an Asian flavor, so I used fresh ginger instead of oregano. I simmered the remaining marinade while the tuna was grilling and reduced it by about 2/3, then served it over the tuna, and that was the kicker. I grilled the tuna for a total of about 4 minutes for a nice medium-rare (I had thick steaks). Good stuff!
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.

Mediterranean Chop Salad

Reviewed: Nov. 7, 2009
This was good and easy to prepare. I omitted the celery and croutons and made my own vinaigrette. I also used a whole head of romaine, because I don't like just the hearts, so mine came out as more of a green salad. I roasted my own pepper and used Kalamata olives; next time I'll add more of both, along with some fresh oregano. This would also be good with feta.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Leek and Fennel Soup

Reviewed: Nov. 6, 2009
For such simple ingredients, this was very flavorful, and not nearly as oniony as I thought it would be. Hubby especially liked it. I used only 6 cups of water (but still used 2 bouillon cubes) because I didn't start with a big enough pot, and it was just right. Like another reviewer, I pureed part of the soup for a thicker texture. I'll definitely make this again.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Harvest Rice Dish

Reviewed: Nov. 5, 2009
What an excellent combination of flavors! Aside from using coconut oil and veg broth, I followed the recipe exactly. I grated the orange zest over individual servings for a test run; it's equally delicious both ways. The only change I'd make is to use more mushrooms, because they really complement the wild rice. This is a new favorite!
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.

Coconut Potatoes

Reviewed: Nov. 4, 2009
This was good and flavorful. I wanted my onions caramelized, so I started with them and chopped the potatoes while they were cooking, then tossed the potatoes in. Once everything was nicely browned, I added the spices, reduced the heat to medium, and then covered the pan so the potatoes would cook faster. I'd use about half the coconut milk next time; this was very saucy. I'd make it again.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.

Jarjeer (Arugula) Salad

Reviewed: Nov. 4, 2009
We thought this was OK. It wasn't bad; it just wasn't great. I used shallot instead of onion because I prefer the milder flavor; otherwise I followed the recipe exactly. It just seemed to be missing something. I think some fresh herbs, like parsley and mint, would have helped, and maybe some garlic. Thanks, anyway.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

Nat's Shrimp and Veggie Stuffed Zucchini

Reviewed: Oct. 27, 2009
This was a delicious combination of flavors. I was short on time, so I just chopped everything and sauteed it together--garlic and shallot first, then add zucchini and mushroom, and shrimp and tomatoes last, then top with fresh basil and cheese. It came out slightly saucy this way--I bet it would be great tossed with pasta.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.

Kahlua & Club Soda

Reviewed: Oct. 27, 2009
I bartended for years, and this was my go-to drink for when I just wanted to sip with friends. It tastes like Coke with a kick.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.

Kettle Corn

Reviewed: Oct. 25, 2009
Delicious and so easy! I like to add salt to mine for that great salty/sweet contrast. One time I thought I'd get creative and add cinnamon to the mix. It turns out cinnamon scorches easily, and it just does not taste good that way. I'll just stick to this perfect recipe!
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2 users found this review helpful

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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.91 star rating.

Pumpkin Hummus

Reviewed: Oct. 24, 2009
YUM! I was skeptical, but I had some leftover roasted pumpkin and the reviews won me over. I couldn't stop eating this! Aside from using fresh pumpkin, the only change I made was to use two cans of chickpeas. The best way I can describe the flavor is like a savory eggnog (weird, I know). And the texture is so smooth and creamy--the smoothest I've ever made. Absolutely wonderful!
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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