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Green Chile Spinach Quiche

Reviewed: Apr. 17, 2015
I made this recipe for a work potluck in a 9x13 pan with fresh spinach and all Ricotta cheese (no cottage cheese). I baked it two nights ahead and kept it refrigerated until the morning-of, and warmed it at 200 degrees the morning-of. Turned out great, better than I expected! I only got one small piece and the rest was gobbled up. I even FORGOT to put in the package of cheddar until 15 minutes in to bake-time. I just stirred it in, and it was fine. Very forgiving recipe.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Apr. 24, 2014
I have made this recipe both by the book (mostly) and by substituting the enchilada sauce with dried peppers, per one reviewers recommendation - both ways were delicious, but using dried peppers gave the soup a deeper, more complex flavor. For the soup, I used two negro chiles (also known as pasillas or dried poblanos), and one chipotle, tops and seeds removed, then soaked in hot water and pureed (I learned how to make enchilada sauce from this recipe http://www.homesicktexan.com/2011/04/beef-enchilada-recipe-chili-gravy.html) Both times I added more cumin, one can of rinsed black beans, and I gradually added water, so that I could adjust as needed. You can do this recipe on the stove top if short on time, it's fine. Smoked sea salt made this recipe amazing, if using low-sodium ingredients. I always cook the chicken in the soup then shred it. A little fresh lime juice is a great addition, also.
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Laura's Quick Slow Cooker Turkey Chili

Reviewed: Dec. 30, 2013
I loved this, but like others, I omitted the tomato soup. Instead I used 1 can no-sodium diced tomatoes, 1 can Rotel tomatoes w/ chiles and added 3/4 can of water. Only used 2 cans of beans (pinto & black) - the perfect bean-to-meat ratio unless you really like a lot of beans. I also only added 1 TBSP plus 1/4 tsp chili powder and omitted the pepper flakes. I seasoned with cayenne pepper and sea salt to taste after cooking (am a bit of a spice wimp). Used one small onion and browned with the meat and fresh garlic. Been eating this for the last few days, and I love every bite!! Probably the best chili I have ever had (so glad I left out the kidney beans since I don't care a lot for them!)
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Lentil Soup with Lemon

Reviewed: Dec. 2, 2013
My first time cooking lentils. This recipe is a great starting-off point. We don't buy chicken stock, just use Better than Buillion and adjust the salt. I doubled everything except the onion and added celery, kale and fresh ginger. I had a "curry spice" from Trader Joe's, which had cumin, ginger, nutmeg, onion, garlic and chili - I put about a tsp of that, also. I messed with it, added more water, kept tasting, kept messing with it, and the soup adjusted amazingly. I added a tsp or two of sea salt towards the end, with more spices in a bit of water. This recipe is pretty hard to mess up. The lentils cooked down to pretty much mush by the time it finished absorbing the water (as in, the leftovers), but it's just as amazing regardless. Tried this a second time with chicken stock (regular sodium, since my husband will avoid food without salt). Left out the kale and added ground chicken basil sausage. Didn't need the lemon because I tossed in some whole ginger and let it simmer. Had to add cinnamon to cut the tart of the ginger flavor. Skipped the cilantro and tomato. Oh yum. I think I officially declare now that lentil soup is the best soup I make.
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Peanut Noodles

Reviewed: Sep. 22, 2013
I kinda winged this one - I love thai peanut sauce, but I hate pad thai (AKA rice noodles). This recipe popped up today with good ratings, so I went for it! I used roughly 1/3 pkg of whole wheat spaghetti, nearly a lb of chicken breast, which I boiled and lightly shredded with a fork, and broccoli, which I blanched just until tender, drained, then briefly sauteed in a bit of sesame oil in my pan. I removed the broccoli from the pan, and added it to the bowl of shredded chicken to keep for later. I put three cloves of garlic and about 2 inches of ginger root into my cuisinart to mince. It came to about 2-3 tablespoons total. I sauteed with the green onion in sesame, as directed. Instead of adding straight up white sugar (sounded gross) We have many thai sauces in our fridge. I used a few tablespoons of sweet chili sauce (which has sugar, as well as other spices) and instead of pepper flakes, I used garlic chili sauce (another handy, but spicier thai sauce, both can be found very inexpensive at your local Asian grocer, great to use for dipping sauces or marinades). Used about 1/8 cup or a couple of tablespoons of the low-sodium soy sauce. I added to taste, so as not to go overboard with the salt. I also added a light pouring of rice vinegar, a small tablespoon or so. I had coconut water, so I added that until the sauce loosened up. Mixed in the noodles, chicken and broccoli and topped with chopped roasted peanuts!
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