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High Temperature Eye-of-Round Roast

Reviewed: Feb. 21, 2011

Had zero expectations for this one. Bought 2.3 lb grassfed/grass finished eye of round without a plan and then found out I can't braise it and if it's not prepared properly it can be tough and tasteless. Sprinkled liberally w/ garlic powder, sea salt, fresh ground pepper and thyme. Started in 500 oven w/ fat side up (very thin layer of fat), turned down to 475 for 16 mins, left for 1.75 hrs and got nervous b/c oven felt kind of cool on outside. Turned oven on to 250, when preheated took roast out and temp was 135. Put back in for 20 mins at 250 and then roast was exactly 144. Covered w/ foil for 20 mins. Carved beautifully. Not tough -- not butter soft either but very nice. Try it! I was pleasantly surprised. I would serve to guests without hesitation as part of a buffet dinner.

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To Die For Blueberry Muffins

Reviewed: Mar. 4, 2010

Perfect muffins, moist with a nice crumb. Made them in regular sized muffin tin -- made 12 small, homemade-sized muffins. I froze the other 1/2 of the crumb topping -- other reviewers are correct; the recipe makes way too much topping but now I have some on hand for another quick batch. I used frozen, organic blueberries (it's February!) but they were delicious nonetheless. Can't wait til blueberry season to stock up and make these again and again! Oh and the recipe is super quick and easy!

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Meatloaf California

Reviewed: Dec. 26, 2009

This meatloaf was different but delicious. I didn't have liquid smoke but I will make it again and add it next time. I also thought the amount of spices was excessive and cut way back. I couldn't imagine biting into something with that amount of dried herbs in it -- or that much black pepper.

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Creamy Butternut Squash With Cinnamon Soup

Reviewed: Nov. 16, 2009

This is the best butternut squash soup!! I've made this recipe more times than I can count and it will always be the recipe I use.

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Best Cream Of Broccoli Soup

Reviewed: Nov. 16, 2009

Not sure if this would still be 5 stars made as is but with my changes it was delicious. -- Used about 12 cups broccoli -- Added 1 large finely grated carrot and 3 coarsely chopped cloves of garlic when onion/celery was almost done; cooked for 3--4 more mins -- Used Rapunzel vegetable w/ sea salt bouillon instead of chicken broth -- Mashed with potato masher before adding milk/cream -- Substituted 1 cup of light cream for one of the cups of milk -- Stirred in about 3/4 cup finely shredded cheddar before serving, and also topped each bowl with a tablespoon of cheese

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Mango Lassi II

Reviewed: Nov. 16, 2009

Wow! Just made this drink. Never had it before. I only had one mango so I added 1/2 cup frozen strawberries. Used honey instead of sugar. So, so good! Next time I'll cut back to about 1/4 cup honey because it was very sweet (personal preference).

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Old-Fashioned Peach Cream Pie

Reviewed: Sep. 18, 2009

Made two pies at once. Had to wash and slice the rest of the peaches I had on hand just to fill up my pie plates (AFTER I had put the custard/peach mixture in my pie shells)-- and I did have almost 3 cups of peaches for each pie to begin with. I used 9" pie plates -- maybe the wrong size?? The pies LOOK beautiful, but when slicing the first pie after it cooled for 2 hours, it is just a watery mess. I planned on giving the second pie to a friend tomorrow, but if the fridge doesn't firm it up I won't be able to. Maybe the peaches were too juicy. I just picked them yesterday. And it's way too sweet. I'd still consider making this pie again. Maybe next time add more flour to the custard mixture, use smaller pie plates and definitely less sugar! And make only one, as a trial pie.

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Mediterranean Potato Salad

Reviewed: Sep. 17, 2009

Delicious and perfect for hot weather, without mayonnaise. Next time I'd cut down to one clove of garlic -- it was a little overpowering for me.

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Lemon Cream Cupcakes

Reviewed: May 29, 2009

These cupcakes are amazing! Not too sweet, and the texture is beautiful. I actually used 2 cups of plain yogurt (Trader Joe's organic, which is very thick yogurt) instead of sour cream. Even the batter is silky to the touch when putting it in the muffin tin. I only have 2 muffin tins so had to wait for one batch to finish while the rest sat -- I was nervous but they all came out perfect. I will buy more muffin tins just for this recipe!

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