Rebecca Johnston Recipe Reviews (Pg. 1) - (11094782)

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Rebecca Johnston



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Fig and Olive Tapenade

Reviewed: Aug. 16, 2013
This recipe is a crowd-pleaser. It can be whipped together in about fifteen minutes and makes tons. I've made it with fresh herbs and dried and like the dried for the cruchy texture they give. As far as serving... I've done the block of cream cheese but prefer to serve ramekins filled with cream cheese and the tapenade (separately) on a plate with crackers and a garnish of fresh sprigs of rosemary. Again, so good and so easy. What's not to love?
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Moroccan Chicken Stew

Reviewed: May 27, 2013
Lovely, easy recipe I made for dinner last night! Thank you. I added a couple of zucchinis and carrots I had in the fridge, along with a cup of chicken stock as I had a the extra veggies and more chicken than the recipe calls for. I also used the spice mix from the Lamb Tagine recipe posted on this site by BenevolentEmpress (try the recipe if you haven't done so as it's delicious!). I did everything in a cast iron pot on the stove top, brought it to the boil, then covered and put in the oven on 350 for about an hour and a half, stirring every so often. Threw in the chickpeas and raisins half an hour before serving.
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