Brokn Profile - (13231719)

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Home Town: Columbus, Ohio, USA
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Member Since: Mar. 2009
Cooking Level: Expert
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Recipe Reviews 5 reviews
Colombian Lentils
Very good recipe.. I love cumin so it was up my alley.. added a bit of garlic, pepper, and pinch of chili flakes to "up it". It needed extra water as many have commented just to keep from going dry. Also, around my house this was only a healthy ONE serving.. not three.. LOL..(I did use it as the "main" dish with a bit of yogurt) Keep up the good work. I used sweet potatoes instead of yellow just because I needed to use it. A good, easy, quick dish.

0 users found this review helpful
Reviewed On: Oct. 20, 2012
Kielbasa and Cabbage
I enjoyed this dish, but admit I did not have caraway seed, so didn't add that part. Otherwise it was fine... perhaps a bit bland. If I didn't it again I'd surely brown the meat seperately and add near the end. I did shred rather than "wedge" my cabbage. I like my cabbage "crispier", but I'm sure many people grew up with a version of this and it has a home in their hearts. Maybe I'll try it again if I decide to pick up some caraway.

1 user found this review helpful
Reviewed On: Mar. 19, 2012
Lentils and Rice with Fried Onions (Mujadarrah)
I enjoy near-Eastern dishes and flavors. I have a mixed review .. Hot, I find this dish be 3 star without anything exceptional about it, but at room temperature it's great (4+ star) with a good aroma and a complex mix of flavors and hearty "umami" lentil taste. I served it with my own home made plain yogurt and pita bread. As someone else pointed out, starting the onions cooking at the same time as the lentils, etc is advised. Since I used brown rice instead of more traditional forms I started it in the lentils at the same time as it takes considerably longer to cook than "standard" white rice. From the reviews this seems "comfort food" that comes from growing up with it. I did use 1 Tbs cummin and 1/4 tsp of cinnamon with it. To my taste I would only serve this dish at room temp, and BEST make it at least a few hours ahead so the flavors can meld.. then it's beautiful.

8 users found this review helpful
Reviewed On: May 17, 2011

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