TheSnowveil Profile - (10603366)

cook's profile


Home Town: Massapequa, New York, USA
Living In: Brooklyn, New York, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Italian, Middle Eastern, Healthy, Vegetarian, Quick & Easy
Hobbies: Hiking/Camping, Camping, Biking, Walking, Photography, Reading Books, Music, Genealogy, Charity Work
Recipe Box 2 recipes
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Recipe Reviews 4 reviews
Pasta e Fagioli I
I'll gave it 4 stars because I made three changes, but this soup is delicious! I used 2 cans of beans and one can on diced tomatoes that i blended for a few seconds so they were smooth. (I don't like tomato chunks in soup). I also used 3 cups of water and one Vegan No Salt Added Vegetable boullion cube. Later I could taste and control the salt myself. I cooked the pasta separately (I have used Ditalini or small shells) while I simmered the soup covered for 10 minutes and then with the cover half off for 10 minutes. My apartment smelled great and my hubby who hates soup loved it. I put several ladels-full into the blender and blended, then put it back in the soup. Tasty, hearty, filling. As a vegetarian, I love this delicious protein filled soup! Makes enough for lunch the next day. Will make often! Thanks for a great recipe!

5 users found this review helpful
Reviewed On: Dec. 4, 2008
Yellow Split Pea and Frankfurter Soup
This is a good soup. I am vegetarian, so I omitted the hot dogs and used veggie broth. I also added a potato to thicken a bit. After simmering for an hour, I had to add probably close to 2 additional cups of water to make it a soup. I pureed 2 ladles full of the soup in the blender and mixed it back into the soup for some creaminess in the texture. The soup is thick and hearty and nutritious, great for a cold day. Some fresh, warm bread and a green salad makes it an easy meal. Next time I may experiment with some spices, because although it was good, I felt maybe it needed a little kick or a subtle spice in the background. But all in all a god recipe. It makes a lot of soup and it's very economical, so it was great to make on a Sunday for lunch at work during the week.

24 users found this review helpful
Reviewed On: Oct. 19, 2008
Middle Eastern Rice with Black Beans and Chickpeas
I loved this recipe. I made a few changes, such as omitting the onion and black beans, and cutting the amount of meat to one pound, and this still made a ton of food. I use jasmine or basmati rice, and will try it soon with brown basmati. I've made it with ground turkey and with ground beef and the beef has more flavor. However, I'm thinking about omitting the meat entirely and maybe adding some red lentils for some simple rice and beans. The flavoring of the rice is absoloutely delicious. This recipe is good with pita or with some warm naan. DON'T SKIP THE CILANTRO! Definately a keeper, it has all the elements of a meal that fits into my busy life: quick, simple, flavorful, filling, and inexpensive.

1 user found this review helpful
Reviewed On: Oct. 29, 2007

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