Morgan Nowicki Profile - Allrecipes.com (10380621)

cook's profile

Morgan Nowicki


Morgan Nowicki
 
Home Town: All Over, New York, USA
Living In: Woodstock, Vermont, USA
Member Since: Mar. 2007
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Italian, Nouvelle, Mediterranean, Healthy, Vegetarian, Quick & Easy, Gourmet
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books, Music, Wine Tasting
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Recipe Reviews 3 reviews
Fish Fillets Italiano
This dish was really fantastic. I had to use Pollock fillets because it's what I had on hand. I did take the suggestions of other users and infused some traditional Italian flavor with the addition of oregano and basil. I think this was a nice touch. Because it's the new year and I wanted to hit the ground running with this whole dieting thing, I decided not to serve it with rice but instead to add white beans and artichoke hearts and serve it as more of a stew. Garnish with a little Parmesan cheese and it's over the top. Thank you for this wonderful rustic Italian recipe!

1 user found this review helpful
Reviewed On: Jan. 20, 2014
Shrimp and Quinoa
This was VERY good. I only made a few alterations, but nothing that would jeopardize the recipes integrity, for instance: I added 3 cloves of garlic (I honestly can't imagine this recipe without garlic), omitted the raisins, used pickled ginger instead of fresh (it's what I had on hand), used a fresh lemon instead of a lime (again what I had on hand, this was a VERY NICE touch), and added a handful of spinach to give it a little more color and nutrition. It was delicious and healthy. The best part about this, is that the leftovers can be eaten cold! I imagine that this would make a great summertime salad due to its fragrant citrus notes and fresh greens. Thank you for sharing, I WILL make this again, and possibly experiment with different ingredients!

18 users found this review helpful
Reviewed On: Jan. 15, 2009
Japanese Sushi Rice
I did not care for this recipe.

17 users found this review helpful
Reviewed On: Apr. 4, 2007
 
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