startingtradition Profile - (13895131)


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Living In: Boston, Massachusetts, USA
Member Since: Oct. 2008
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Recipe Reviews 14 reviews
Kale and Quinoa Salad
This is a GREAT base recipe. The dressing is light so for those who want a heavy dressing - perhaps you'll want to spice it up but our family prefers the "touch" of flavor. Do salt and pepper to taste as I found the salt to be a bit much but taste it by dipping a leaf or two of kale; off the spoon it's VERY salty but with the kale it goes perfectly. I preferred about 1/2 the amount the salt and 1/4 the amount of pepper as the dijon is already peppery. The garlic was way too overpowering for me. 1/4 the amount as well, if at all. I actually preferred it with garlic powder.

1 user found this review helpful
Reviewed On: Mar. 26, 2015
Slow Cooker Chicken and Dumplings
Good Base but need to make several adjustments. 1) On the verge of too salty (get reduced sodium soup if you can) 2) Seasoning - I just added 1/2-1 tblspn of sage for some wholesomeness. Might have been bland without it. Obviously based on your preference. Thyme might have been yummy too! 3) Onion was too much/strong. Either need a very small onion or stick to half an onion. 4) Dough. When I put the dough in (1 small canister), half of them plumped up maybe 30% and the others disintegrated and were mush which would have grossed out others I was cooking for so I just removed the dumplings and served the chicken (I still ate some of them). However, I did cook the meal on low, as it cooked while at work (8 hours) so I'm thinking maybe, had I thrown it up to high and then did the dough it might have worked out better (that or cooked them in a separate pot w/the crock pot juices) . . . but I feel like the attraction to these meals are the idea you can leave them on while at work and eat readily when you get home. 5-6 hours requires a half day of work or weekend meal which defeats the purpose for me. I'm being a bit critical here but crock pot meals are pretty straight forward so I expect to not have to make so many adjustments. I think my adjustments were necessary and not just preferences.

0 users found this review helpful
Reviewed On: Oct. 25, 2014
Portobello Mushroom Burgers
I thought this was pretty amazing. I used Sharp provolone from the deli. Whole wheat buns from the bakery, smeared left over marinade on the bottom bun and made a avocado mash (avocado, diced red onion, ez pepper, ez cajun seasoning, lemon juice to taste) for the top bun. Added tomato, red onion and spring greens mix. Delicious! I think the guac (or mash as I call it), really adds depth and flavor that others seem to suggest is missing.

5 users found this review helpful
Reviewed On: May 15, 2014

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