Suzanne Profile - (10051424)

cook's profile


Home Town: Palm Springs, California, USA
Living In: Orange County, California, USA
Member Since: Feb. 2007
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Vegetarian, Quick & Easy
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Recipe Reviews 4 reviews
Red Lentil Curry
I make a couple of changes: 3 TBS of RED curry paste (you really need the paste for this!), 2 TBS of curry powder. I also add some ground Cardamom and Garam Masala as well. I also put in some frozen peas at the end. It really tastes better if you carmalize the onions, but i dont always have time so i just saute them until tender, and it is still very good that way.

0 users found this review helpful
Reviewed On: Apr. 12, 2009
Lentil Soup
I love this recipe, but have made a few changes: I think 8 cups of water is kind of bland so I use a 28 oz can crushed tomatos, 4 cups veg. stock and about 1/2 cup water for the liquid. I double all the spices and carrots, i skip the spinach, but always finish the bowl off with baslamic vinegar. I also add a couple of potatos diced and put in when there is about 1/2 left to cook. Throw in green beans if i have them. Oh, and I use Green/Brown Lentils (not red) This makes excellent leftovers too :)

1 user found this review helpful
Reviewed On: Apr. 12, 2009
Quinoa and Black Beans
I love this recipe. My meat eater boyfriend does as well. It is good as-is, but I do add a couple of things. I love red bell peppers, so I add 1/2 to one whole one diced to the onion step, and I make sure to add extra cumin and cayanne pepper as well, since I like lots of flavor. This is good with either 1 or 2 cans of beans, whatever you prefer.

0 users found this review helpful
Reviewed On: Mar. 25, 2008

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