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Cashew Raisin Rice Pilaf

Reviewed: Oct. 13, 2009

I have made this a few times and loved it! It's such a wonderful combination of textures and flavors. Also very good served cold.

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2 users found this review helpful

Very good! This is now definitely my preferred method for salmon. I forgot the capers, so added a bit of lemon juice and dill for flavor instead. Just be careful about cooking on "high"--depending on your stove, it may be too hot. I smoked out my whole apartment! Fortunately it didn't burn, though, and came out great.

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2 users found this review helpful

Bountiful Garden Zucchini Enchiladas

Reviewed: Jul. 30, 2009

Excellent! The only "tweaks" I made were to add a can (16oz) of black beans to the filling, and garnished with some sour cream and fresh cilantro. I served this with Mexican rice. My girlfriend and I loved them!

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31 users found this review helpful

Kielbasa Fried Rice

Reviewed: Jul. 15, 2009

Excellent! Thanks for this recipe.

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0 users found this review helpful

Masala Chai

Reviewed: Jun. 15, 2009

I gave three stars because while it was very helpful as a basis to work from, as written, the recipe tasted very bland to me. I could barely detect any spices over the sugar and pepper. Made the following tweaks: added some fresh ginger to the mix (chopped into about 1" squares), omitted the pepper (cardamom and cinnamon still give just the right amount of kick), used 1 TSP of ground cardamom since I didn't have whole, and used about 1/2TSP of cloves. I simmered for about 10 minutes to get more flavor from the spices.

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1 user found this review helpful

Grilled Tilapia with Mango Salsa

Reviewed: Jun. 3, 2009

Very good, the salsa would compliment almost any meat or fish. I don't have a grill, so I pan-seared the Tilapia instead. Next time I think I will skip the marinade and simply rub some spices on the fish, it was a bit too oily for my taste.

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Chicken Tikka Masala

Reviewed: Jun. 3, 2009

I followed my instincts (and the opinions of several posters) and reduced the salt to one teaspoon each in the marinade and sauce. It was delicious! Easily on par with many Indian restaurants. The only change I will make next time is to marinate the chicken overnight, I think this is the key to that incredibly soft meat that one always finds in good Indian food.

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Greek Chicken Stew (Stifado)

Reviewed: Apr. 21, 2009

Delicious! I substituted white wine for red and used 2 leeks because I couldn't find shallots at the local store. I also added some red potatoes for volume and doubled the spices (I like bolder flavor). Will definitely make again!

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2 users found this review helpful

Sun-Dried Tomato Chicken

Reviewed: Apr. 20, 2009

Delicious! I like to use all-fresh ingredients, so I roasted the bell peppers myself. Just set your oven to broil, cut the peppers in half and seed them, set them skin-up in a glass pan on the top rack of your oven and broil until the skin is blackened (10 minutes or so). Let them cool and then peel the skins off.

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12 users found this review helpful

Cornbread I

Reviewed: Jan. 31, 2009

Great, easy recipe. I've made it many times and love it. That said, HALVE THE SALT!! Sorry but it's MUCH too salty for my taste, as written. You can always add salt at the table. Other than that, I've substituted whole milk for the buttermilk many times, and I've always made it with butter rather than shortening (I rarely have buttermilk and never shortening) and I don't notice any difference. I've also added frozen corn and honey to the batter, and thought both were great additions.

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Salmon with Lemon and Dill

Reviewed: Jan. 14, 2009

Excellent! In my opinion, seasonings for fish should be light and minimal--a good piece, cooked well, stands on its own and it's easy to overwhelm with too many spices or a rich sauce. This was easy and delicious, and went great with a spinach salad and white wine. A healthy, savory meal.

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Black Bean Chili

Reviewed: Jan. 9, 2009

Fantastic! I only have one minor suggestion: as you serve, garnish each bowl with a healthy dollop of sour cream and some freshly-chopped cilantro. It makes any chili! The cilantro has to be super-fresh, though. It starts to lose flavor as soon as you chop it, while the dried stuff is pretty much worthless.

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2 users found this review helpful