MomCat Recipe Reviews (Pg. 1) - Allrecipes.com (10977988)

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Baked Broccoli

Reviewed: Sep. 28, 2013
I give this three stars as written -- although I skipped the brown sugar, substituting a tiny bit of honey instead, I found the sweetness distracting, and detracting from the good broccoli flavor. (I also had to leave out the cayenne and black pepper, due to allergies.) Otherwise, I think this recipe is a keeper, four- or five stars even. Next time, I will omit any sweetener, substitute lemon zest for lemon juice (darned allergies), and proceed with the garlic powder, thyme, and oregano. A great way to prepare broccoli.
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Parchment Baked Salmon

Reviewed: Sep. 28, 2013
Wow! Just when I was despairing that my salmon filet would spoil in the fridge, or that the luscious fresh basil I brought back from my Mom's lat weekend would get thrown away (as usual) because I kept it too long, I stumbled upon this amazing recipe. The only modifications I made were length of cooking time (20 minutes, based on other reviews), no pepper (allergy), and lemon zest instead of lemon juice (allergy). Oh yeah, and I sprinkled a tiny bit of garlic powder on it. Freshly minced garlic would probably be even better.
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Pork Chops and Sauerkraut

Reviewed: Mar. 28, 2013
Unlike some reviewers, I truly appreciate reading reviews where lots of changes have been made -- it gets the creative juices flowing. Plus,it's a rare recipe that doesn't have two or more ingredients that my food sensitivities do not allow. So I tweak based on those sensitivities, on what I picked up at the CSA in a given week, and on what suggestions other reviewers have provided. So... after browning the chops (usually in bacon grease or olive oil), I remove them and throw in onions After they caramelize, I throw in as much or as little garlic a I want, followed shortly by caraway seeds. Then I add root vegetables -- the first time parsnips, and this time a carrot and a watermelon radish -- and add low-sodium organic chicken broth. The chops go in next, and then I dollop apple sauce and sauerkraut on top of that. Cover and simmer until the veggies are tender enough and the pork has reached recommended internal temp. The flavors together are unbelievable, and it's an easy, quick, and nutritious one-pot meal. Thanks to PETEIYC and all the helpful reviewers.
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Roasted Bok Choy

Reviewed: Mar. 16, 2013
OMG, this was so good it didn't even get to the table. I scarfed it up on the hoof... Because of my food sensitivities, I omitted the black and cayenne peppers; left out the fines herbes because I didn't have them; doubled the fresh ginger; and used a bit of cumin and garam masala in lieu of curry powder. I don't know from two pounds, so I used one bunch of my csa baby bok choy. It was my one-course meal. I ate the garlic and ginger slices for dessert. next time i may try for a sit-down meal and have a very simple fish or chicken filet, minimally seasoned (the bok choy says it all), to accompany.
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10 users found this review helpful

Spicy Sweet Potato Chips

Reviewed: Dec. 16, 2012
Because of food sensitivities, I replaced cayenne and maple syrup with cinnamon. I stirred the thin slices in the oil/sea salt/cinnamon mixture until coated, and then cooked as per the instructions. Yum!
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6 users found this review helpful

Italian Kale - A Variation on the Theme

Reviewed: Mar. 27, 2010
My CSA kale was turning yellow, and i had a choice between freezing it for later, or eating it. I found this recipe, and it was simple and quick enough for the mood I was in. Yum! I almost screwed it up by assuming that I'd be cooking it in water. With no mention of water, I threw out the pot-full of water I'd begun to heat, and replaced it with the kale, chopped and still wet from rinsing. From here on, it was a cinch. The only changes I made -- no pepper with a nod to my food sensitivity, twice as much garlic, and raw pumpkin seeds I quickly toasted and threw on the top of the kale as a garnish. Excellente!!
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Italian Kale

Reviewed: Mar. 27, 2010
My CSA kale was turning yellow, and i had a choice between freezing it for later, or eating it. I found this recipe, and it was simple and quick enough for the mood I was in. Yum! I almost screwed it up by assuming that I'd be cooking it in water. With no mention of water, I threw out the pot-full of water I'd begun to heat, and replaced it with the kale, chopped and still wet from rinsing. From here on, it was a cinch. The only changes I made -- no pepper with a nod to my food sensitivity, twice as much garlic, and raw pumpkin seeds I quickly toasted and threw on the top of the kale as a garnish. Excellente!!
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Roasted Squash Soup

Reviewed: Jan. 15, 2010
Yum! I chose this recipe to test drive my first ever farm share, and after reading all the reviews for extra ideas. I used a honey nut squash and a delicata squash, my first time ever for these, substituted a leek for an onion (also first time), olive oil for butter (on principle), added a potato and yellow and red carrots, used local green apples, and instead of ready made curry powder, added lots of cumin, some turmeric, fenugreek, allspice, and chili powder. Also as a matter of course, I add more garlic and fresh ginger than recipes call for. White wine instead of sherry -- although I think sherry has merits of its own and want to try that next time, and used a quart of broth. Would like to experiment with goat cheese or yogurt as garnish on subsequent tries. Thanks to Verona and the folks that aren't afraid to experiment, this seems to have unleashed a creative cook from me instead of someone who has to follow word for word, measure for measure as i did the first 50-some years...
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Mango Salsa Salmon

Reviewed: Jun. 14, 2009
Like others, I used a salmon filet... braised it in garlic and olive oil on a cast iron skillet, which I then put into a 350 oven for 10-15 minutes.. Likewise, I jazzed up the mango salsa with red pepper flakes, extra garlic, several Tablespoons of cilantro, a dash of cumen and turmeric, and shallot. OMG, can hardly wait to make it again. Thanks for this winning recipe!!!
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Pan-Fried Squash

Reviewed: Jun. 12, 2009
A recipe in AARP magazine called for julienning zukes and yellow squash. Didn't know how to julienne, so watched a demo on youtube. I was dismayed to find out I was supposed to throw away the parts of the squash that I squared off, so I saved them and found this *wonderful* and simple recipe to use them in! I used olive oil instead of butter, added two cloves of garlic (I love garlic and it's so *good* for you), and a bit of shallot. Yummy! Thanks for the recipe.
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5 users found this review helpful

Simple Swiss Chard

Reviewed: Nov. 14, 2008
Simple and elegant. The first day I went by the recipe, keeping in mind other viewers' comments about the amount of balsamic vinegar. I also added more garlic and spring onions, as well as the stems. Nice and crunchy. The second day I substituted some red wine that had been opened too long, and added red onions. The result was very colorful and tasty. I forgot the pine nuts that one reviewer recommended. That would have been wonderful.
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2 users found this review helpful

 
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