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This was excellent. I made a couple of small changes: I diced all the vegetables quite finely before sauteeing. I added some red pepper, and I substituted green onions for regular onions, to add a bit of color. I increased the bouillon to 1.5 cups, and increased the quinoa to 3/4 cup, in order to make this a 4-serving recipe. My husband has never cared for quinoa but he LOVED this.

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Oven-Roasted Asparagus

Reviewed: Feb. 14, 2012

Flavor is really good, but it was tough to find the balance between ensuring the asparagus is cooked enough, to when it starts to get a little stringy. Use freshly-grated Parmesan for best results, not the dry stuff in the can.

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Beef Tenderloin in a Port Shiitake Reduction

Reviewed: Feb. 14, 2012

This recipe was AMAZING. I used whole tenderloin steaks (2 steaks of about 6 oz each) instead of cubing the meat, but left all other quantities the same except I reduced the port from 2 cups to 1.5 cups. I used a ruby port (LBV), and had the rest of the bottle with dessert! I also used regular white mushrooms instead of shiitake. I found the flavor and texture of this sauce exceptional. By reducing the quantity of the port, it reduced the amount of time needed for the reduction (took about 15 minutes).

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Chocolate Cakes with Liquid Centers

Reviewed: Feb. 14, 2012

Increased the flour to 1 tbls and the baking time to about 10 minutes. Also I used sugar instead of flour to coat the ramekins, which made for a really nice little crunch to the outside. When unmolding, I ran a sharp knife around the outside, inverted the ramekin onto the serving plate, then waited about 30 seconds. When I tried to remove them too soon, they didn't unmold well. This was super-easy and absolutely delicious. I served mine with a small scoop of vanilla ice cream. Amazing.

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Low-Fat Corn Bread

Reviewed: Mar. 18, 2012

I wanted a cornbread recipe that was low in saturated fat but still moist and flavorful. I made a few simple tweaks and this was fabulous. Increased sugar to 1/4 cup, used 2 whole eggs instead of just egg whites, and used fat-free plain yogurt instead of applesauce. Everyone loved it, and it tasted more like "traditional" cornbread than I expected. Plus, it took about 5 minutes to prep!

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