Lisa W. Profile - (10070829)

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Lisa W.

Lisa W.
Living In: Gorzów Wielkopolski, Greater Poland, Poland
Member Since: Dec. 2006
Cooking Level: Intermediate
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Recipe Reviews 2 reviews
Sicilian Lentil Pasta Sauce
We enjoyed this sauce very much. I did as some other reviewers suggested and added Italian spices (1/4 tsp. each of basil, oregano, rosemary, sage and thyme) plus 1/2 Tbsp. of dried parsley towards the end of the vegetable saute time. I cooked the lentils just til tender and then added the tomato sauce and further cooked for about 20 minutes as the recipe stated - maybe longer. I didn't add the last 1/2 cup of water because I didn't feel it was needed. That may have been because I didn't have tomato sauce, but used canned tomatoes that I had pureed in a food processor. I also added 2 tsp. of salt - much needed - along with the tomato sauces. In any case, the sauce turned out delightful. I served it with penne pasta along with a green salad. The fact that the zucchini and mushrooms were very well cooked by the end of the cooking time actually, in my opinion, made the sauce more palatable for potential finicky eaters. Thus, while some found the initial cooking time to be too long because the vegetables turned to mush, this was not a problem for me. I thought it made the recipe better. I wouldn't have wanted to crunch, even al dente, the zucchini and mushrooms. Just personal preference. This is definitely a keeper for us; we like lentils and look for new ways to prepare them.

2 users found this review helpful
Reviewed On: Oct. 2, 2007
Oregon Salmon Patties
These salmon patties are excellent! Even my I-don't-like-salmon-patties-very-much husband raved about them. As some reviewers suggested, I added a clove of garlic to the onions as I cooked them. I also added a touch of lemon juice to the mixture. I drained the salmon completely, planning to use the liquid as needed, but found that the mixture was quite moist enough without adding any of the liquid back. I also added a bit more cracker crumbs to help the mixture hold together better and then coated the patties in cracker crumbs as the recipe suggested, finding that I needed to crush a few more crackers as I went along. I used a buttery type cracker with wonderful results. The centers were moist and the outsides were crunchy. Perfect! I served with tartar sauce on the side, oven potatoes, broccoli and a green salad - a wonderful meal that my teenage daughter said she could eat every day!

13 users found this review helpful
Reviewed On: May 23, 2007

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