mgamble79 Profile - Allrecipes.com (11135447)

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mgamble79


mgamble79
 
Home Town: Kitchener, Ontario, Canada
Living In:
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Mexican, Indian, Italian
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Recipe Reviews 5 reviews
Gingery Quinoa-Stuffed Acorn Squash
I love this recipe every time I make it. Sometimes I add more veggies, sometimes I make more quinoa. One thing I've always found, my cup runneth over. There's always way more filling than could possibly fit into two acorn squash halves. In fact this time around, the squash was a little smaller than I've normally used, so I'm not stuffing them at all, just scooping all the squash I can into the pan to stir in. This is a favourite. Just a note, I decided I wanted it for lunch tomorrow, so I'm just finishing cooking, and it's almost midnight. It's THAT good!

2 users found this review helpful
Reviewed On: Sep. 20, 2011
Gourmet Mushroom Risotto
A lovely recipe. This was my first time making risotto, and it was a huge success. I did make a couple changes. I used beef broth rather than chicken, simply because I find it goes so well with the meaty taste of portabellos. I didn't have quite enough mushrooms, so I dug some dried shitakes out of the cupboard and added them in. I only used 5 cups of broth, and used 1 cup of half & half to add creaminess. I added thyme in with the shallots, because I love them paired with mushrooms. Finally, I forgot to pick up chives, so they were omitted.

1 user found this review helpful
Reviewed On: Sep. 11, 2011
Spicy Vegan Potato Curry
My version isn't vegan, but was delicious all the same. I used about 7 small to medium potatoes, could only find a 19 oz can of chickpeas, and used a 28 oz can of tomatoes, more out of "oops, I meant to use half the can.... oh well" than anything else. Rather than saute the onions and garlic for five minutes and then throw in the spices, the spices went straight in with the oil to get nice and fragrant. It worked, my husband appeared from nowhere and asked how he could help, because it smelled awesome. I match-sticked the fresh ginger rather than mincing it, and cubed two chicken breasts, which went into the pan to stir fry with the spices before adding the chickpeas and the rest. Oh, and I omitted the peas, at my husband's request. Next time I'll throw a handful of frozen peas in. One last note. Even with the additional chicken, the extra potatoes, there isn't much left in the way of leftovers. That doesn't speak to the quantity, but the quality. And my husband's hollow leg! ;)

4 users found this review helpful
Reviewed On: Sep. 10, 2011
 
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