chef's daughter Profile - (12032547)

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chef's daughter

chef's daughter
Home Town: Edmonds, Washington, USA
Living In: Lynnwood, Washington, USA
Member Since: Jan. 2011
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Kids, Quick & Easy, Gourmet
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Recipe Reviews 8 reviews
West African Peanut Stew
One of our favorite restaurants occasionally serves this soup, and we always look forward to it. I generally followed the recipe and used red garnet sweet potatoes as they are chock full of nutrients. We omitted the greens, cut the red pepper flakes by half, and used chunky natural peanut butter (no sugar added) so I tossed in a small fistful of brown sugar, and a little cinnamon, ground cloves and cumin for added aromatic spice. I actually liked that the potatoes cooked down and gave the soup a comforting thick texture perfect on a cold day. If I needed it served over anything, it likely would be quinoa for the additional protein. I will be making this again!

16 users found this review helpful
Reviewed On: Nov. 26, 2012
Shredded Brussels Sprouts
This was very good; I did make a few adjustments based on my preferences and also recommendations by other reviewers. I skipped the butter & pine nuts. Used 2 tsp. of bacon grease and about 1/2 cup of chicken broth with some minced garlic with a bit of sea salt & black pepper as my sautee liquid. Cooked over medium heat for 7 minutes, and added 2 pieces of crumbled bacon. Delicious!

1 user found this review helpful
Reviewed On: Jan. 14, 2012
Black Bean Brownies
I thought these were actually outstanding! My motivation was to bring some unexpected fiber and protein into my 8 year old's menu, while still having a chocolate treat. She even helped me make them and knew there were beans in them from the start. My 44 year old BF really enjoyed them, too! Substitutions: 1/2 cup unsweetened applesauce + 1 tsp coconut oil in place of oil. 1 tsp baking powder. 1 cup organic dark chocolate chips sprinkled on top - 1/2 cup just didn't look like enough in my 9" square pan. Cut baking time down to 25 minutes due to larger pan. Perfection! BE SURE TO BUY BEANS THAT DON'T HAVE ANY SPICES ADDED, OR SOAK DRIED BEANS OVERNIGHT. Eat warm, then refrigerate after cooking, and zap in the nuke for 10 seconds to re-warm. So easy, and so YUMMO!

4 users found this review helpful
Reviewed On: Jan. 17, 2011

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