West Vancouver foodie Recipe Reviews (Pg. 2) - Allrecipes.com (13309027)

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Quinoa Side Dish

Reviewed: Jan. 12, 2010
I'm not feeling it. Bought a huge bag (3 lb!) of pre-washed organic quinoa at Costco as I thought it might be a nice addition to my daughter's gluten free diet. As recommended by many, I sauteed the onion and garlic, then added the toasted quinoa to cook, prior to adding the other ingredients as instructed. This was not a big hit in our home. I'm not sure thyme is the best herb for this dish, or maybe it is just that we don't like quinoa (a textural thing). I'm not one to give up easily, so I am now on the search for some other recipes.
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Cabbage Fat-Burning Soup

Reviewed: Jan. 7, 2010
Memory lane - I remember my mother making this in the 70's. I made this with some minor modifications based on available ingredients. I used chicken broth (no onion soup mix or beef broth) and omitted green beans. I started the soup by sweating the onions, carrots and celery in a bit of olive oil with fresh garlic, and then added everything else and simmered until done. Added some dried basil, a bit of salt and some freshly ground pepper. This soup is a perfect antidote to holiday overeating. I haven't made a full diet of it, but I've been having a generous bowl every day this week for lunch and it seems to be tasting better with every passing day. Lots of vegetable servings here.
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Sweet and Sour Chicken III

Reviewed: Dec. 22, 2009
With some changes this was a very tasty dish. First of all, I followed advice gleaned from a long-ago Chinese room-mate: always stir-fry boneless chicken cubes first (and quickly over high heat), adding them back to the stir-fry once the vegetables are tender crisp. Chicken breast can be very easily overcooked. Here are the other changes I made: I minced up 2 garlic and about a one-inch piece of fresh ginger. I used half of it to stir-fry the chicken and the other half to stir fry the vegetables. Speaking of the vegetables, I added broccoli and green onion (which I had on hand)to the mix. For the sauce, I followed the advice of many reviewers and doubled the vinegar and brown sugar, also adding the juice from a larger tin of pineapple cubes. Given the extra liquid, I decided to increase the amount of cornstarch from 1 to 2 Tbsp, which was perfect. With the extra sauce, I could have added more vegetables. Next time I would increase the peppers. I served it with brown rice. A very satisfying dinner.
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Rich and Simple French Onion Soup

Reviewed: Nov. 18, 2009
Perfect dish for this dark and stormy night. I adapted it a bit based on reviewer recommendations and ingredient availability. Cut the butter in half (absolutely no loss) and carmelized onions over about 40 minutes. Added about 1/2 cup white wine (instead of sherry), which I boiled off. Stirred in a couple of Tbsp flour and cooked a bit before adding broth. Toasted the bread (from my inventory of frozen baguette leftovers) for the topping prior to putting in the soup, adding cheeses, and doing the broil thing. Cheeses available tonight were gruyere, mozzarella and romano. Absolutely dee-lish and prepared from easily available ingredients. Highly recommend.
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Farmer's Market Vegetarian Quesadillas

Reviewed: Sep. 19, 2009
I really like the concept and the ease of preparation, but feel these need more seasoning. I tried one with drained salsa added to the vegetable mixture and that was an improvement.
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Black Bean and Salsa Soup

Reviewed: Sep. 19, 2009
My version was ***** but I made a few changes inspired by the comments of others. I started by sauteeing 1 garlic and 1/2 chopped onion in olive oil, then I added rinsed beans (reserved about a cup for later), the salsa (Herdez brand), cumin, and chicken stock (didn't have veggie). Once hot, used the immersion blender and then added back remaining beans. Final touches were chopped green onion and cilantro and a squeeze of fresh lime. Amazing, and very fast. Good with sour cream but a little cheddar on top was also a nice addition. It is a bonus that most of the ingredients are easy to keep on hand in the pantry.
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One Bowl Chocolate Cake III

Reviewed: Jun. 14, 2009
I was just reminded of this Hershey's recipe when searching the site for a quick dessert. I have it in my own recipe file but hadn't made it in a long time. I made a couple of changes this time: used buttermilk (because I had it on hand) and baked in a 13X9 pan for about 40 minutes. Wonderful, no frosting required. Served with sliced berries and vanilla ice cream. Guests enjoyed it and had no clue how easy it was. This is a keeper.
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Becky's Chicken Salad

Reviewed: May 14, 2009
I used this as a template rather than a strict recipe. Had leftover grilled honey dijon chicken breasts (recipe from this site) which I highly recommend for this salad. Added celery, sliced grapes, diced apple, toasted pecans,chopped parsley, salt, and bit of cayenne. For the dressing, used light mayo (about 1/2 cup) and light sour cream (about 1/4 c). Served on a bed of lettuce. Truly fabulous (didn't feel right giving it a 5* because I made so many changes, but my version definitely achieved this rating).
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