MLW03 Recipe Reviews (Pg. 1) - (1268357)

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Vegetarian Refried Beans

Reviewed: Jan. 10, 2008
tasty, simple, healthy, and inexpensive. just what i'm looking for in a recipe. i don't have a food processor, so i used a potato masher - it worked pretty well, yeilding a very thick mixture. i served this in some corn tortillas (thus yielding a complete protein in a vegetarian meal). a very nice variation on the pinto bean, which i eat a lot of as a poor grad student!
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Barley Primavera

Reviewed: Sep. 15, 2007
I too played with the recipe a bit, but the basic idea is a great one: take a healthy, inexpensive whole grain that on its own isn't the most flavorful thing out there, and add a bunch of great flavor in the form of healthy veggies. I used onion, garlic, mushrooms, carrots, and canned tomatoes for the veggie mix. I also used only about 2.5 cups liquid to make the barley. For spice I used salt, pepper, onion powder, garlic powder, cayenne, and some smoked paprika for both flavor and a very nice deep red color. I'll definately add this to my repetoire of whole grain entrees. Thanks!
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12 users found this review helpful

Creole Black-Eyed Peas and Rice

Reviewed: Jan. 16, 2007
tasty, easy, healthy - this is what I love in a recipe. I too added a bit of minced garlic to the beef, onions, and pepper during browning. just a nice overall mix of flavors and textures. for one helping i squirted some lime juice over my bowl (I don't know why) and I thought that tasted pretty good too.
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9 users found this review helpful

Cheesy Polenta

Reviewed: Dec. 25, 2006
I too made some changes: chicken stock, milk, and water combination instead of straight water. I used a combo of cheddar and parmesan cheeses. Like another writer, I also found my cornmeal cooked within about 5 minutes, so still a lot to prevent huge clumps. But overall a tasty, healthy, side dish.
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Slow Cooker Beef Vegetable Soup

Reviewed: Oct. 22, 2006
A very tasty, easy, and economical recipe. I made a few changes: I also added a can of whole white potatoes, and I added a decent amount of cooked pearled barley about an hour before serving. This was mainly to 'cut' the recipe with some healthy, inexpensive whole grain (I'm a college student - always trying to get the most out of my expensive ingredients such as meat). Last, I added about a cup of red wine at the same time I added the barley - I think that added some nice flavor. I also agree with the prior reviewers who said that you don't lose anything in this recipe by using canned veggies. This was a very tasty stew I plan to make again.
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2 users found this review helpful

Roasted Chickpeas

Reviewed: Sep. 5, 2006
very tasty, uber-easy, and inexpensive!! i too played with the seasonings, but i think the more important thing is to just get the chick peas a little crispy.
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