maria Profile - Allrecipes.com (1376936)

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maria


maria
 
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Member Since: May 2001
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
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Recipe Reviews 5 reviews
Mushroom Lentil Barley Stew
Very good! Filling and "meaty" without any meat. I made a couple modifications: as others have done, I sautéed a minced onion (along with the garlic) instead of using dried onion; I happened to have a good amount of fresh shiitakes from our CSA, so I used those instead of white mushrooms; I used 1 qt chicken broth and 1 qt veggie because that's what I had on hand; we grow summer savory so I used two good-sized fresh sprigs. I also used freshly-ground pepper and just eyeballed the amount. I added about a teaspoon of salt before cooking, but ended up needing to add a little more when serving. That's a matter of preference, though. It was a satisfying, hearty meal with a chunk of whole-grain bread, but this is a very "brown" dish so ideally I'd have a salad or some greens on the side to balance it out.

1 user found this review helpful
Reviewed On: Oct. 28, 2009
Ethiopian Cabbage Dish
Ethiopian is probably my favorite kind of food, but I'd never tried making any real dishes (I live in the DC area where Ethio restaurants are all over). The restaurants call this dish tikil gomen. I have to say this tasted almost exactly like the tikil gomen I've had before--this is probably partially because I doubled the spices (as recommended) and also used niter kibbeh, Ethiopian spiced clarified butter, instead of olive oil. (There are many various recipes for niter kibbeh online--it's really flavorful and keeps for months!) I was just looking for something to make with cabbage and potatoes, but I'm glad I found this because it inspired me to make an Ethiopian dinner with Ethiopian lentils (mesir wat). This dish turned out much better than the lentils! Definitely a keeper!

218 users found this review helpful
Reviewed On: Sep. 10, 2008
Spinach and Leek White Bean Soup
Found this via an ingredient search when I was looking for something I could make quickly. This soup is so easy and fast and versatile! I love spinach, but I didn't have any so I used kale--I just added it shortly after the beans since it takes longer to cook. It held up really well and turned out delicious. I imagine that chard or some other green would work well too. Also, navy beans are good if you don't have cannellini. I'll be making this again!

6 users found this review helpful
Reviewed On: Jan. 3, 2008
 
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