BLANCHIERD Recipe Reviews (Pg. 1) - (18012067)

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Vegan Black Bean Soup

Reviewed: Feb. 17, 2014
I doubled the amount of carrots and onion, used the chicken broth I had on hand instead of vegetable. I rinsed the beans and drained the corn, and used diced tomatoes instead of crushed. I topped it with some crushed tortilla chips. It had a very good flavor, definitely a keeper!
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Simple Spinach Lasagna

Reviewed: Feb. 26, 2011
I've made this a couple of times, and while we liked it both times, I made some adjustments because I did think it came out a bit watery the first time. I used 16 oz of frozen spinach, 1 onion, 2 handfuls of baby carrots chopped, and 2 handfuls of frozen broccoli chopped. I let the spinach and broccoli saute by themselves until they were well thawed and the extra water was gone. I didn't toss the carrots into the sauce mixture until later in the simmer, so they retained quite a bit of crunch, which was a nice contrast in texture to the rest of the lasagna. I used 24 oz of fat-free cottage cheese, and instead of 8oz of mozzarella I used an 8 oz block of Tomato & Basil feta cheese. I left out the parsley, salt & pepper because I was getting so many spices from the spaghetti sauce and feta cheese already. I used a box of No Boil lasagna noodles, and squeezed in an extra this time, to help soak up the extra water. I topped it with some reserved spaghetti sauce, and sprinkled the top with some mozzarella. It got rave reviews around the table, and it came out with an excellent texture, not soupy this time. My husband declared it the best lasagna he'd ever had, so I had to make sure I wrote down the changes I'd made this time!
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