Jen Profile - Allrecipes.com (14375177)

cook's profile

Jen


Jen
 
Home Town:
Living In: Indiana, USA
Member Since: May 2012
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Gardening, Camping, Photography, Reading Books, Painting/Drawing, Wine Tasting
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Recipe Reviews 2 reviews
Butternut Squash Soup II
So so good! I've never made butternut squash from scratch before, but so glad I did! Very easy and very YUM! I think the toughest part was peeling and cutting the squash. I don't understand why everyone is adding all sorts of extra ingredients. This soup is excellent as-is! Well - I did make one change. I used mushroom broth instead of chicken to qualify it vegan. And I didn't even use all 32 oz of broth because I like my soups thick. I had no trouble with the blender. Poured it into my KitchenAid and pureed it for about 15 seconds and it was perfect. I'm wondering how well this will freeze... ?

2 users found this review helpful
Reviewed On: Nov. 3, 2012
Quinoa Black Bean Burgers
Pretty good. I'll certainly make this again. This was my first attempt at black bean burgers and I found it to be pretty easy. I can't have egg or gluten, so I substituted 1 tbs ground flax seed with 3 tbs warm water for the egg and corn meal for the breadcrumbs. I thought the seasoning was very, very mild. We would have liked a little more flavor so maybe we'll increase the garlic, salt, cumin and hot sauce (or use red chili flakes) next time. And maybe add a bit more onion. Also, next time I won't bother with patties. I assumed I'd be able to form them with my hands like hamburger meat, but this mix is very gooey. Just plop a spoonful on the skillet and pat it down and around the sides with a fork. Much less messy that way and doesn't require so many hand washings. I might cook them for a few more minutes too. I think the last batch stayed on for closer to 4 min per side. I was able to get 6 big servings out of this recipe.

1 user found this review helpful
Reviewed On: Oct. 29, 2012
 
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