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Summertime Tilapia

Reviewed: Aug. 16, 2011
This was AWESOME and I will make this over and over again (especially the sauce!). I took a lot of other reviewers' suggestions: omitted sugar completely, threw all marinade ingredients in food processor for a better blend and consistency, and then sliced zucchini thinly and layered it on top of fish, making the fish SO TENDER. Also added a finely sliced jalapeno (minus the seeds) on top of the zucchini for an extra kick. Paired it with "Best Spanish Rice" from this site for an AMAZING dinner that my friends couldn't get enough of. We literally licked the pan!
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Best Spanish Rice

Reviewed: Aug. 16, 2011
Awesome! Cut down on sodium by replacing all chicken broth with water. Also, I only used brown rice and just let it simmer for longer (adding water liberally along the way to keep it from drying). Didn't have chunky salsa like I wanted so threw in a medium sized heirloom tomato (great flavor!) plus a 1/2 c. of medium salsa. Paired with "Summertime Tilapia" from this site and it was AMAZING! All my friends raved about my dinner :)
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2 users found this review helpful
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Homemade Black Bean Veggie Burgers

Reviewed: Jul. 16, 2011
Awesome tasting and great fiber- so healthy! Will become a regular in my house. We used sri racha for the hot sauce, were out of garlic so replaced with garlic powder, and added some extra egg whites. Had no trouble with the burgers coming apart. We also added bbq seasoning...YUM! Might make an Asian version (Soy sauce, ginger, etc.) next time.
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2 users found this review helpful

Curried Carrot Soup

Reviewed: Jul. 16, 2011
OH MY WORD this is an amazing recipe! Thank you, Doug! I only have a small blender so I ended up leaving the soup chunky, which turned out wonderfully! I will do this intentionally next time. I also added more curry powder and some garam masala like other reviewers suggested. I would have added cumin as well, but I just ran out. I will try it next time. Additionally, I spontaneously topped the soup with a few toasted cashews and it was great, although took away from the wonderful curried carrot flavor already there. May not add the cashews next time. I also arranged some zucchini peels on bread with olive oil and pepper and stuck it in the oven to toast for a bit. This made a wonderful accompaniment to the soup, as I dipped it in and even spooned the carrot chunks onto the toast. I will definitely serve this with naan next time!
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2 users found this review helpful

Mandarin Mixed Green Salad

Reviewed: Jul. 11, 2011
Awesome! The dressing really makes the salad. I replaced the walnuts with toasted sliced almonds. :)
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3 users found this review helpful

Roasted Garlic Zucchini and Tomatoes

Reviewed: Jul. 10, 2011
We used the vegetables on hand: zucchini, mushroom, bell pepper, carrot, eggplant onion and broccoli, and added seasoned chicken. Meanwhile we mixed olive oil, minced garlic, basil, sage, and lemon juice to coat the entire dish with. Sprinkled top of dish with red pepper flakes for a little spiciness. Took about 20-25 mins to cook, and served with toasted baguette. Delicious and beautiful! The zucchini stood out to me as the best-tasting vegetable cooked this way (very tender and tasty), although the eggplant and broccoli were also good. Probably will not make with the chicken next time (was a little dry and rushed...could have marinated longer), but we had some defrosted breasts to use so we threw them in. All in all, a great summer recipe. I will make with tomatoes next time, as I think they would be wonderful roasted with the zucchini!
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Biscotti

Reviewed: Jul. 6, 2011
This is a delicious, simple recipe that serves as a wonderful base for flavor experimentation. I made exactly as instructed, except added macadamia nuts to the dough and drizzled white chocolate on the biscotti once out of the oven and cooled. Everyone loved them!
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Leek and Fennel Soup

Reviewed: Jun. 26, 2011
Yum! I wanted to use up my leftover leek, fennel and 3 small red potatoes so I reduced the recipe to serve 3. I also threw in half a sliced red bell pepper that I had lying around. I did not blend the veggies for a thicker soup as I don't have a blender or food processor, however I ignored all the recipe's liquid ingredients and veg bouillon; instead I used 3/4 cup vegetable broth, 1.5 cup soymilk and 1.5 cup water. It came out delicious (although I'm sure it would have been nice and thick with the veggies blended)! The only problem with using soymilk is that it coagulates in a strange way when heated, but if this doesn't bother you then keep stirring when simmering and enjoy! Will serve with mini garlic toasts and make again! :-)
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Banana Crumb Muffins

Reviewed: Jun. 6, 2011
These muffins were great! (Although I knew they would be considering almost every review I read contained the word "DELICIOUS!!!!!") We actually messed up the recipe and added 1/3 cup brown sugar to the muffin batter because we thought the word "sugar" in the second step was all-inclusive (apparently it just means white). Needless to say, increasing the amount of sugar did us no harm. ;) Also, made these in Ikea-sized muffin tin (aka really skinny muffins with overflowing tops...yum!) and served with fresh banana. Would have been creme de la creme with some vanilla bean ice cream, but we thought of it too late. Had two of the muffins for breakfast the next morning and they were even better because they got more moist overnight!
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