Beth P Recipe Reviews (Pg. 1) - (10448335)

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Beth P



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Curried Quinoa

Reviewed: Dec. 15, 2013
A great way to do something different with quinoa. I added frozen peas, chopped zucchini, and fresh ground black pepper. I added it all towards the beginning, but if I do it again I will add the zucchini towards the end so it doesn't get mushy. Also added some shrimp at the end, and topped with Sriracha, which I highly recommend if you are a hot sauce lover. It goes well with this flavor combination.
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Peanut Butter Vegetable Chicken Soup

Reviewed: Jan. 19, 2013
Really good. Based on the other reviews, I was worried the soup would be a little bland, so I sauteed the celery, onion, carrot and garlic in olive oil first with thyme and marjoram, and some red pepper flakes for a little kick. Then I added some mushrooms about two minutes before I added the chicken and potatoes. I used some mini potatoes I had left over and left the skins on for more nutrition. Then I added a can of corn with the zucchini, and I used a can of diced fire roasted tomatoes instead of the whole tomatoes. Not a big fan of green pepper so I left that out. I also used chunky peanut butter. When I tasted it, it was still missing a little something for me, so I added a little hot Hungarian paprika (I like spicy). Yum! I like that there was a lot of broth, but if you aren't a fan of broth I think about 6 cups chicken broth would be fine.
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2 users found this review helpful

Spaghetti Squash with Pine Nuts, Sage, and Romano

Reviewed: Nov. 11, 2012
Delicious. Instead of Romano, I used crumbled goat cheese, and instead of pine nuts, I used chopped toasted walnuts. I also threw in a few garlic cloves that I roasted with the walnuts.
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Italian Dressing Mix

Reviewed: Nov. 13, 2011
This is really good, but as I made it I was surprised to see it used canola instead of olive oil. Next time I make it I think I'll give the olive oil a go.
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