mgamble79 Recipe Reviews (Pg. 1) - (11135447)

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Gingery Quinoa-Stuffed Acorn Squash

Reviewed: Sep. 20, 2011
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!
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Gourmet Mushroom Risotto

Reviewed: Sep. 11, 2011
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.
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Spicy Vegan Potato Curry

Reviewed: Sep. 10, 2011
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! ;)
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Slow Cooker Chicken and Dumplings

Reviewed: Mar. 23, 2011
This recipe caught my eye because of the simplicity of it. With that in mind though, I made a number of changes. I read through a lot of the reviews first, and I'm glad I did, because I only used one tube of biscuits. Two would have been too much for me. I used 12 chicken thighs, rather than chicken breast, simply because they were on sale. The soup was low-fat, and I used 1 can of fat free condensed broth, and then topped it with what after that. I used pearl onions, which sweetened up like candy in the long cooking. I also tossed in a bunch of carrots, and a chopped jalapeno. The original recipe would be bland for me, so I added cumin, garlic powder, herbes de provence, and red pepper flakes. My husband is suggesting hot paprika and sage for next time. I cooked it for 11 hours on low, with the biscuits going in for the last hour. Dinner was perfect. Delicious, stick to the ribs filling, and best of all, no effort! Next time I'll be adding some potatoes and peas as well to add some veggie-bulk. I also might try to find a reduced sodium cream of chicken soup. The low fat is a bonus, but this was close to my limit for salty.
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Fasoulia (Breakfast Kidney Bean Dish)

Reviewed: Sep. 17, 2010
Fantastic! I love this recipe, though I didn't make it exactly, from lack of ingredients. I used one small (my husband said medium) onion, two roma tomatoes, and three diced chilis instead of the jalapeno. I had kidney beans in the fridge that I'd cooked myself from dried, so no liquid there. Added about a cup of water, along with a little chicken stock powder for flavour. Oh, and I didn't have 30 ounces of beans, so I topped it up with great white northerns from the freezer. All in all, delicious, a new favourite. Modify the spices to your tastes, but if you love curries, try this one. PS: it makes 4 insanely generous helpings. I'm full on less than a 6th, with a pita.
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