Joyousfreee Profile - (10981573)

cook's profile


Home Town: Cincinnati, Ohio, USA
Living In:
Member Since: Dec. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Quick & Easy
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Recipe Reviews 102 reviews
Cheesy Quinoa Pilaf with Spinach
I bucked my usual trend and made this recipe for the first time almost exactly as written. Regular gouda because I couldn't find goat gouda, and I added onion in with the garlic step. I also couldn't find raw sunflower seeds (life is hard at the ghetto grocery store), so I tossed the roasted ones in as the garlic and onion were finishing. I tripled the recipe, three of us ate it as a light meal, and I had two good sized servings left. We all were extremely pleased with the flavor, and I definitely will be making this again. A 5 oz. package of fresh baby spinach was just perfect for the triple recipe. Interestingly, I liked the flavor just as much when I sampled it cold as I was putting it away. I'm taking it for lunch tomorrow, and I'm going to try eating it without reheating to see how it is. If it works as a leftover at room temperature, I'll have to bump my 5 stars up to 10! Thanks very much for posting this recipe. I needed a fresh take on quinoa; I was tired of the several recipes I've been using for years.

1 user found this review helpful
Reviewed On: Feb. 8, 2015
Tasty Lentil Tacos
We used 6 inch flour tortillas (warmed at 350 for 10 minutes), and topped the lentil mix with shredded cheese, sour cream, and chopped cilantro. Excellent and filling at 3 tacos each, and the size we made them, it was enough for 9 tacos. Very affordable, too: my cost was maybe $5 for the entire dish. I will definitely be making this again and again!

1 user found this review helpful
Reviewed On: Jan. 31, 2015
Black Bean and Corn Quesadillas
We tried this tonight to increase our vegetarian meal choices because meat has gotten so expensive. It was super easy and far more flavorful than I expected. Definitely a keeper. We used dry black beans (1/2 cup of dry beans = 1 can) that we simmered until tender. Also frozen corn instead of canned. I also used about half a 16 oz jar of medium salsa, and olive oil instead of butter. I forgot the sugar but will probably add it next time. Really loved it like it is, though! Thanks for the recipe!

1 user found this review helpful
Reviewed On: Jan. 25, 2015

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