Sally Profile - (1687695)

cook's profile


Home Town:
Living In: Dallas, Texas, USA
Member Since: Nov. 2001
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Southern
Hobbies: Gardening, Reading Books
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Recipe Reviews 140 reviews
Vegetarian Chickpea Curry with Turnips
I've wanted to try making a curry for awhile now and yesterday seemed a good day to go with it. Snowy and cold, the day called for spicy comfort food. This recipe was exactly what I needed. It was an excellent guide to help whip up a wonderful curry. I did make several changes based on what I had on hand and personal taste. The result was delicious. I think curry is like so many widely loved dishes, such as chili, in that there are a zillion ways to adapt it. Speaking of chili, I only like cumin in chili so I left it out and used coriander. I agree with another review -- add the spices a little at a time so that it is the right amount for you. I used about 1 1/2 TBS of curry powder and about 1 1/2 TBS of coriander. I didn't have a turnip. I did use parsnips, carrots, and a small potato. I also added a touch of agave syrup to bind the flavors as suggested in another review. Don't you just love learning from new recipes AND the reviews? Sadly, did not have a red pepper. Left out the corn, but I think it's also a good idea. Served it on jasmine rice. We loved it. Oh, I used more tomato sauce and kept adding water because I wanted plenty of liquid. Thank you, mia_bella, for helping me make my first curry!

0 users found this review helpful
Reviewed On: Feb. 7, 2014
Grama's Peppery Parsnips
I love roasted parsnips and was looking for another way to serve them. This was very good. I threw the strips in a hot pan with half a cup of water and covered the pot until the water evaporated and the parsnips were tender. About 5 minutes or so. Then I added the butter and also some onions as others suggested. I left the pan uncovered as the vegetables caramelized. YUM. The parsnips were so sweet and tasty. Fantastic with my husband's favorite meatloaf. I also learned a lesson about buying parsnips. There was one really big one in the mix and it was too tough.

1 user found this review helpful
Reviewed On: Feb. 2, 2014
Debdoozie's Blue Ribbon Chili
This recipe is OK. Nothing bad about it -- just turns out this is not the way I like my chili. I did stick to the recipe. I like the idea of using salsa and I used one with roasted poblano peppers in it. I may try salsa in my chili again but not this recipe. Everyone has different preferences and chili is a great example of how different our tastes can be regarding a particular dish. I see where someone even likes mushrooms in their chili. :) For me, there was too much tomato sauce and not enough heat. I now know I much prefer tomatoes in my chili and only a little tomato sauce if I use it at all. This Texas cook also likes my chili with a lot more hot chili pepper flavor.

0 users found this review helpful
Reviewed On: Jan. 23, 2014
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