tanoah Recipe Reviews (Pg. 1) - Allrecipes.com (13416272)

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Butternut Squash and Turkey Chili

Reviewed: Oct. 27, 2012
I tried this as a base for mixing two recipes, so I had a few variations, but my family absolutely loved it: I used black beans instead of white, and pureed 1/2 of a butternut squash (as my hubby had questions about squash in chili -- he's not a squash fan.) I also added red and green peppers (cooked with the onion and garlic) half a bag of frozen corn, dried cilantro and a couple dried bay leaves, and 3 spring (green) onions. No tomato sauce or hominy. No salt at all (there's enough in the canned beans and tomatoes). Yes black and cayenne pepper, and in fact a little too much of it. That's where the puree came in handy. I'd only used half of the puree at first, but when I got heavy-handed on the pepper, I used the other half to calm the heat, and it worked beautifully. It was still spicy, but calm enough for my 6 year old to eat. As cooked, it was a little too soupy for my taste but paired with brown rice or quinoa, it made a very delicious and hardy meal. A very large pot did not last very long with only 3 people in the house. This is one of those dishes that tastes better the second day when all the spices come together. Also, because it is great topped with sour cream or avocado (more heat reducers) you can make it as spicy as you wish, and let individuals add toppings to suit their heat sensitivities. Served with cornbread, this dish was golden.
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African Sweet Potato and Peanut Soup

Reviewed: Nov. 1, 2009
This was absolutely delicious. I'm not a measuring cook, so I really seasoned this as I saw fit. It was very flavorful and exactly as I had remembered it from a restaurant where I first tasted it. The only thing that could have made mine better was ground coriander as the recipe called for. I only had whole, and had to crush it between a napkin with the side of my chef's blade. Also, this dish can be fantastic without peanuts. I made a separate dish for my daughter who is allergic to nuts, and she had seconds. My hubby, other daughter and I all thought it entirely a meal unto itself. No one asked for anything else with it!
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Crispy Barbequed Tofu Slices

Reviewed: Aug. 24, 2009
Since becoming a vegetarian, bbq is one of the things I miss the most. I tried this recipe with a few changes and both my 9 year old daughter and I could not stop going back for more. I definitely followed the freezing step, and it did help give the tofu that more meaty texture. Also, I added in the same kind of spices I would've ordinarily used on chicken -- salt, peper, garlic and onion powder -- before coating w/ egg. That, I think, gave it just the flavor I was looking for and made it a meat substitute my kids continue to ask for. (hubby, who's not vegetarian, rated it OK. It is not a substitute for him.)I only wish prep time (what with the freezing and all)was shorter and not so complex. But i guess that's just working w/ tofu! All in all, great recipe. Thanks for it, we really enjoyed it.
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