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Mushroom Pork Chops

Reviewed: Nov. 4, 2010
This tasted so, so good. I used seasoned salt rather than salt, pepper and garlic salt. I think that made it a bit salty, so I'll use less next time. I removed the chops to make room for the mushrooms, onions, and per other reviews, garlic. I also deglazed with 1/2 cup of white wine. That made the dish. After I put the chops back in, I added another 1/3 or so as I thought the soup would be too thick. After it cooked for a while, it was then a bit too thin, but, in the end, it worked out as we loved the sauce and finished it off on our rice. I used everything to mop up the sauce - the chop, the rice, and the broccoli I served with it.
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Roasted and Curried Butternut Squash Soup

Reviewed: Oct. 19, 2010
I found this recipe a bit bland so I added almost a tablespoon of curry and about the same amount of fish sauce for saltiness. I also used coconut milk and still needed yogurt for some more depth of flavor. This is my first squash soup, so I might not have had the right flavor expectation. Also, since I added the coconut milk, I only used 4 cups of broth.
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