Wren Song Heart Recipe Reviews (Pg. 1) - Allrecipes.com (10756722)

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Wren Song Heart



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Okra Gumbo

Reviewed: Oct. 18, 2007
This was a new dish for my family and it was a great hit. I did not have the thickening agent and I needed a use for some pearl barley so I added a handful and it really thickened the sauce and gave it some excellent texture. I used some Creole seasoning with a hint of wasabi for extra spiciness. Also I had canned shitake mushrooms as well as button mushrooms. All in all it turned out great. My husband was thrilled since we are trying to go Vegan. Thank you! Can not wait to try it with all fresh ingredients and file powder.
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Cream of Celery Soup

Reviewed: Oct. 22, 2012
It truly is a delicious cold night style soup. I left in the veggies and added extra butter. I think that comes from the PA Dutch in me needing tons of butter. We had this with Salmon Cakes. It was an interesting combination that I may try again. A recommend to anyone with little ingredients needing something warm and healthy.
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Fried Cabbage and Egg Noodles

Reviewed: Jan. 17, 2010
This was great and super simple! We cook organically and the organic butter with the flavorful organic cabbage was quite tasty. I did not have egg noodles so I used what I had on hand and the kids ate every bite. My husband who is Spanish and does not like most of my German Heritage food asked for more. I enjoyed the filling sensation and warmth on a cold wintering wet day. I think next time I will add some onions and garlic for a new taste sensation. (One way to get your kids to eat cabbage and greens!)
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Pumpkin Curry with Lentils and Apples

Reviewed: Apr. 28, 2009
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Photo by Wren Song Heart

Banana Cake V

Reviewed: Aug. 9, 2008
SUPER MOIST! I doubled this recipe, used nonfat organic yogurt in place of the sour cream, added a pinch of cinnamon. I ran out of white sugar and used brown sugar for the last 1/2 cup needed. Doubled the recipe called for 2 cups sugar. Increased bananas to 2.5 cups of mashed banana. Added raw sunflower seeds and organic rasians. Baked in a Huge cast iron skillet for one hour-it tested done with a knife. The oven had been preheated to 375 and then lowered to 350 before I place the batter in to bake. It came out Super Moist and it has that heavy comfort food sensation when it hits bottom. Filling as well as having some nutritional value. Next recipe I am adding 1/2 Cup ground flax and possible lowering the sugar. Then experiment each time with extra fruit, nuts, etc...
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