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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Mar. 25, 2012
I love veggies, lentils and kale and had great hopes from this recipe given the stellar reviews. I even bought dried apricots specially for this. The overall result was rather bleh. The sweet flavors with kale tasted really strange to me. After waiting a day for the promised flavors to meld together, I gave up and added garlic powder to give it some taste. Plus kale and lentils can be hard to digest without an ingredient such as garlic. I should add though that I did modify the recipe as I do for all recipes, and did not add curry powder. I added cayenne pepper and garam masal. I am not making this one again.
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5 users found this review helpful

Garlic Yeast Bread

Reviewed: Feb. 19, 2012
I added 1 cup whole wheat flour and the rest was allpurpose flour. other ingredients were exactly as in recipe. The bread tastes great! I agree with another review that the quantity makes a small dinky loaf.
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1 user found this review helpful

Kale and Spinach Saag

Reviewed: Dec. 31, 2011
The contrary opinions on whether this can be called saag and the appropriateness of the ingredients arise from different sub-cultures within the Indian sub-continent. Among Punjabis( people whose ancestors and possibly they themselves are from the Punjab region), the term "saag" means a simple curry made from bitter mustard greens and milder greens such as spinach. No milk,cream etc is EVER added- that would be blasphemous. For non-Punjabis however, "saag" means any dish made of leafy green vegetables such as this one. It is common to add cream, milk, paneer etc to green leafy vegetables. So everyone who posted their ire is correct according to their perspective! For more trivia, linguistically "saag" is related to "shaak" which means vegetable. That is why a vegetarian is called "shakahari"- one that eats vegetables.
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7 users found this review helpful

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