Kelayna Profile - (13730017)

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Member Since: Jul. 2008
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Recipe Reviews 11 reviews
Creamy Spinach Soup
YUM! I chose this recipe because it was one of the simper ones I could find online. It did not disappoint, and I will be making it again! I used fresh spinach instead of frozen. I also used "Better Than Bouillon" out of a jar. It taste so much better than the canned bouillon or cubes. Next time I make this, I'll make sure I have a big bread bowl that I can put the soup in. It's a keeper!

0 users found this review helpful
Reviewed On: Mar. 5, 2014
Red Pepper-Salmon Pasta
I LOVED this recipe! I asked my husband if he wanted any, and he said he didn't because he didn't feel like eating salmon. So, I made it for myself. Once I was done, my husband says, "Mmmm, that smells good." So, I offer him a bite. He steals my plate and takes another bite. I looked at him and said, "Well, do you want me to make you a plate?" I already knew the answer, so I went off to make him a plate of his own before he ate all mine! I used jarred jalapenos instead of fresh (didn't have any fresh ones on hand), about a 1/3 cup fresh cream, yellow bell peppers instead of red, and fettuccine pasta instead of angel hair (I don't care for angel hair pasta). I accidentally left out the lemon juice but it still turned out great w/out it. I also used sashimi grade salmon (I live in Japan). I think having a good piece of salmon is key, otherwise it makes this dish too fishy. It turned out great, and I'll definitely be making this again!

8 users found this review helpful
Reviewed On: Feb. 10, 2013
Marinated Wild Salmon
I enjoyed this recipe. I didn't have white balsamic vinegar, so I substituted it with 1 tbs regular balsamic vinegar and 1 tbs white wine vinegar. I also used sushi grade salmon and cooked it so that it was slightly rare on the inside (I live in Japan, so the salmon is super fresh here). I served it with a side of guacamole, yellow rice, and broccoli florets. I will definitely be making this again!

2 users found this review helpful
Reviewed On: Jan. 23, 2013
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