cookfor4 Profile - (11185922)

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Member Since: Jan. 2010
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Recipe Reviews 6 reviews
Curried Carrot Soup
I gave it 5 stars, but I must say I completely changed the recipe. I used this as a starting point. I had 4 lbs of locally grown pesticide free carrots that I had to use up, but i only used about 2 1/2 of them. I sauteed the onions with garlic. Added 2 tbsp of curry powder 1/2 tsp of garam masala and 1/2 tsp of ginger. As the carrots were cooking in the vegetable broth, I roasted some corn cut off the cob and a red onion on the stove in some coconut oil. I also cooked 1 cup of jasmine rice. I reserved some of the carrot mixture and about 1/2 the corn mixture and 1/2 the rice before pureeing everything else with an immersion blender. Then added the remainder of veggies and rice to give it some texture and topped it with a dollop of plain yogurt and ate it with some fresh bread from my bread maker. YUM!! Even my 4 and 6 year olds gobbled it up.

0 users found this review helpful
Reviewed On: Jun. 23, 2011
Ham, Potato and Broccoli Casserole
We really liked this! I used crinkle cut ff, and pre-baked them, fresh broccoli, mushroom soup with roasted garlic, and cheddar cheese. Baked it for 50 min. Yum! My 4 year old even liked it, although he doused it with ketchup.

0 users found this review helpful
Reviewed On: Oct. 17, 2010
Barbeque Tempeh Sandwiches
This was a hit everyone liked it, even the kids! I did simmer the tempeh in vegetable broth for about 30 min. before marinating it in the barbeque sauce. (I used a recipe from this site called 'A very popular BBQ sauce') I followed the recipe except I added minced garlic to the peppers and onions. After I mixed everything together I let it simmer on the stovetop for 30 min or so. Served it on potato rolls with corn pudding. Thanks for sharing, we will be making this again!

3 users found this review helpful
Reviewed On: Apr. 13, 2010

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