uncanny Recipe Reviews (Pg. 1) - Allrecipes.com (16048592)

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Black Bean and Couscous Salad

Reviewed: Aug. 2, 2011
I made this last night to compliment the Spicy Garlic Lime chicken from this site, as another reviewer suggested. All I can say is !! Every bite was mmm-mmm good. I left out the cilantro and added toasted pine nuts, sliced kalamata olives, and crumbled feta. I didn't like the olive oil-y flavor of the dressing so I kept adding a little more vinegar (balsamic and red wine) until it went away. Then I put in a teaspoon or so of dijon mustard to fill it out. Perfection! I will be making this again (and again). Yum!
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Spicy Vegan Potato Curry

Reviewed: Nov. 16, 2010
I made this one evening and took most of it to share at work the next day, mainly because there was no way I could eat it all. Every week afterwards one of my coworkers would ask when I was going to make it again, he liked it so much. For the recipe I left out the garam masala and used black beans instead of chickpeas. I used 4 cans of new potatoes quartered. I couldn't find curry powder so I used a curry paste, and light coconut milk. It was pretty spicy but the flavors were SO very good. The second time I made it without following the recipe to the tee, and after tasting it I decided to put in about a tablespoon of dijon mustard to complete the layers of flavor. Try it! I eat this over brown rice or bulgur wheat with some ranch dressing (weird, I know) and it is heaven.
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Vegetarian Tortilla Stew

Reviewed: Oct. 26, 2010
I actually started out following the recipe for this one, but of course strayed. I used everything except the chicken substitute, cilantro (ew), and corn tortillas. THEN added two cans of potatoes, diced; a can of black beans; a large can of diced green chiles; a very healthy sprinkle of nutritional yeast; and half a can of refried beans to thicken, a whole can would have been better. I wanted to make just a small amount, but that never happens. I was eating this for a week. Thankfully it was good, especially over tortilla chips with cheese and sour cream.
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Dad's Pad Thai

Reviewed: Oct. 26, 2010
Pretty good with changes. Per other reviewers subbed soy sauce (tamari, actually) for fish sauce. I started out doubling the recipe but it ended up, after experimenting, about triple (or more) of the sauce. I made A LOT of noodles, pan frying in two batches, adjusting the sauce in-between. I put in sweet chili sauce, peanut butter, and some rice wine vinegar to broaden the flavors, it tasted like sweet soy sauce at first. I kept adding more ketchup and more lime juice until it tasted okay, also I think the peanut butter was the magic ingredient. Then a teaspoon of garlic chili paste for heat. I screwed up on the second batch, forgetting to fry the eggs first, so I tried to add it in the middle of the pan then combine with the noodles. Maybe if I had patience it would have worked. I ended up with a huge globby mess, granted it tasted okay. I found that even if it looks like too much sauce, add more. The next day it will be very dry. I will definitely make this again, though not in such a huge quantity.
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Crustless Spinach Quiche

Reviewed: Oct. 5, 2010
Made this in muffin pan as other reviewers suggested. Perfection!! I used a cup of low fat cottage cheese and 1 cup half mozarella and sharp cheddar (mistake!) and also 1/4 cup parmesan. Added a can of diced tomatoes & green chiles (drained). I used the garden blend egg beaters and half the pkg of spinach. The problem with the sharp cheddar was that it took over the flavor. I don't know if that's bad or good, depends on your outlook on cheese, I guess. I will definitely make this again.
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Photo by uncanny

Quinoa and Black Beans

Reviewed: Oct. 5, 2010
LOVE THIS!! I don't follow recipes exactly and, aside from the quinoa, I don't measure much. I sauteed diced green onions, 1/2 each red & green bellpeppers, and fresh garlic in olive oil. Added pepper, chili powder, cayenne pepper, onion powder, and garlic powder (mmm garlic) then toasted the rinsed quinoa. I added a can of low sodium diced tomatos *undrained* and a can of diced green chiles then some sliced black olives. One cup of "no chicken" broth and about 1/2 cup water. I put in a mixed can of kidney/pinto/black beans because it sounded good, normally black beans would be great. One thing I haven't seen on reviews is adding a bit of nutritional yeast (1/4-1/2 cup). It makes it a little creamy and cheesy. So good. Eat with tortilla chips or as taco/burrito filling.
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Spanish-Style Quinoa

Reviewed: Sep. 1, 2010
This recipe caught my attention immediately when figuring out what to do with quinoa. Instead of tomato sauce and peppers & onions, I put in a can of tomatoes & green chiles. At first I thought I'd put in waaay too much water (I didn't measure) but a little simmering and leaving the lid off helped. It was a little gluey, but the flavors were good. Next time I'll be more careful (hello measuring cup). I added a LOT more chili powder and 1/2 teaspoon jarred crushed garlic and chili garlic paste as well. Just the right amount of heat for me. I made burritos with vegetarian refried beans and some pepper jack cheese. Would be great with a little sour cream as well.
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