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Make-Ahead Vegetarian Moroccan Stew

Reviewed: Jan. 29, 2012

I made this exactly to recipe, except I made a half batch. I will say, I definitely had more than three servings; more like 5 or 6! And, this is super filling. The kale was great. I might add more tomatoes next time. The spices were just right, except it needed more salt. Good, unique flavor.

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Vegetarian Tortilla Soup

Reviewed: Jul. 26, 2011

The toppings really make this soup! I used fresh onion and red bell pepper. I used only 3/4 of the called for vegetable broth and added 28 oz of spicy enchilada sauce. That was an awesome addition and it really thickened it up! Because I did that, I only used 1 tbsp of cumin. I also added a can of black beans. For toppings, you HAVE to squeeze a lime wedge into each bowl, it totally changes the flavor in a great way! Then I added avocado, fresh chopped cilantro, cheese, and sour cream. I used organic blue corn tortilla chips. Like I said, the toppings are what really made this a standout dish. I definitely played with the recipe and I would highly suggest you do the same! Overall, this was a great base recipe for me to work with.

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Sean's Falafel and Cucumber Sauce

Reviewed: May 15, 2011

AMAZING! I followed the directions almost exactly, except I didn't have access to a blender and so I was just chopping and chopping and mashing until my arm almost fell off. It was worth it though! The only change I made to the ingredients was to use half parsley and half cilantro, as I had both and noticed both were used in a lot of other falafel recipes. The sauce was great too, I added more dill than called for, I think; I just did it to taste. Served as suggested in a pita with tomato and some shredded lettuce. I couldn't even finish a serving, and my boyfriend eats huge portions, but was stuffed after one two-patty serving of these. Very filling and very good! I'm so excited this turned out so well!

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Salsa Chicken Burrito Filling

Reviewed: Jul. 15, 2009

For my first attempt at burritos, this turned out pretty good. I combined three recipes from this site: this one, taco seasoning I, and white cheese sauce. For this, I used 3 chicken breasts, 8 oz tomato sauce (can you even buy 4 oz cans?), a little more than 1/4 cup salsa, and only half of a 1.25 oz batch of taco seasoning I - MINUS ALL SALT. I only used salt in my initial light seasoning of the raw chicken, thinking I could add more, and then I never needed it. I also made a whole 1.25 oz of the taco seasoning thinking I'd need it, and I only used about half. What I'd recommend is just adding things a little at a time until you have it to the taste and consistency you like. Like another reviewer, I added rice and black beans to the mix. Then made the burritos with diced fresh tomatoes , a little cheese, and poured white cheese sauce (recipe also on this site) over the burritos. Cilantro would've been great but my husband doesn't like it so I left it out. We did sprinkle hot sauce on top of the final product. 3.5 stars.

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White Cheese Sauce

Reviewed: Jul. 15, 2009

This turned out surprisingly well! I was looking for something close to On The Border sour cream sauce, and this wasn't quite that, but good nonetheless. I used 1 stick (1/2 cup) unsalted butter, about 2 cups cheese (it was a cheddar jack blend, couldn't find plain jack at my grocery store), 1 cup sour cream, and about 6 oz chilis. At first, it didn't seem everything was going to melt, and I was afraid the consistency was going to be lumpy or stringy. However, I just kept stirring and bumping up the heat (still keeping it under boiling), and it turned into a very creamy smooth consistency with time. I poured it over chicken burritos. Husband raved. Yes, it is fatty, but you don't need any cheese or sour cream in your burritos when you use this, so it's the only bad part of an otherwise healthy meal.

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Taco Seasoning I

Reviewed: Jul. 7, 2009

I always make my own taco seasoning, but this was my first time making this one. My husband noticed and said it was much better than the usual! I made it exactly as is only I used just half the salt, figuring I could add more to taste later. I cooked one pound of ground beef with the seasoning and one large clove fresh garlic. In the end, I didn't add any more salt (not needed), just added a sprinkle more cumin and chili power (we love the stuff), and the meat came out perfect!

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Chicken Tikka Masala

Reviewed: May 24, 2009

Holy Moly! If you decide to forgo the grill and cook the chicken inside, where a face mask! As soon as the chicken hit the pan, my husband (from 20 feet away) said his eyes were burning. Sure enough, about a minute in my lip started to burn, then my nose, and every thing between. By a couple minutes in, I couldn't even cook anymore. My sinuses were on FIRE! All the seasoning was destroying me. I was holding an ice cube to my nose for two hours after cooking this. BEWARE! As for the actual food, I followed suggestions about using barely any salt and substituting garam masala for cinnamon, and I made a double batch of sauce and used 2 tsp cumin, 2 tsp pap, and 2 tsp garam masala (in the sauce part). I learned something: I hate garam masala. This doesn't make sense to me because I love Tikka Masala from restaurants, but this version just tasted like straight cumin and garam masala, and my garam masala had a clove flavor and I hate clove. All together, I thought the recipe had too much seasoning in general (and I used four large chicken breasts, and x1.5 the marinade so it wasn't even very concentrated), and it physically hurt to cook the stuff! However, my husband liked it (he wanted it to be hotter, however; he likes very hot food), so I will give it 2 stars for his sake. If I ever make it again, I'll grill the chicken outside as stated, and I'll leave the garam masala out of the sauce, and probably cut down on the cumin ... and keep the tissues handy.

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