TK Profile - (13163812)

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Member Since: Jan. 2009
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Recipe Reviews 2 reviews
Blueberry Zucchini Bread
Yummy. I've eaten it with and without changes noted by others. This is a favorite for fourth of July events, I bake several loaves and slice them. Then make a simple blueberry syrup (1 cup blueberries covered with water, 3/4 C sugar simmer until thickened). I take loaf and syrup to even. Place on slices on platter. drizzle syrup over slices, add a dollop of whip cream to each slice and garnish with a sliced strawberry. Red, white, blue and easy!

4 users found this review helpful
Reviewed On: Jun. 17, 2012
No-Noodle Zucchini Lasagna
I love veggie based lasagna recipes. For the comment about not sweating your egglpant, as a countrygirl, I can tell you, eggplant tends to be a bit bitter if you don't sweat it. I would definitely not skip this step. The comments about bitterness are likely not just attributed to the frozen spinach but also to not properly prepping the eggplant. Where I work there are several folks who loath bell pepper, so to solve this problem, I substitute either anaheim or pablano pepper anywhere bell pepper is called for. Pablano is a darker green than bell, anaheim is the same color. Both have a mild pepper flavor but not a lot of heat. Either will give you the color and an added kick of flavor. Add a bit of garlic powder or garlic salt to the veggie mixture and spinach mixture and add 1/4 to 1/2 tsp of salt to the ricotta mixture to enhance the overall flavor of the dish. For my personal preference I also add additional italian spices to the vegetable mixture, only you know your tastes so adjust accordingly.

2 users found this review helpful
Reviewed On: Jan. 8, 2009

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