heather Profile - Allrecipes.com (18332916)

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Recipe Reviews 22 reviews
Sausage Pasta
This came together fairly quickly. I used fire roasted diced tomatoes and some fresh Swiss chard out of the garden instead of the frozen spinach. I only used half of the stalks and added it in with the onions. I ended up using mild Italian sausage since that is what I had on hand but I did add a quarter tsp of red pepper flakes and cooked everything down till my chard leaves reduced then used entire box of pasta and about three quarters of a cup of cheese. This sit for a few minutes before eating and I found the cheese gave the sauce a slight creaminess and it did thicken a bit. Using fresh veggies might have made the difference. Also I might consider cutting out about a third of the sausage.

1 user found this review helpful
Reviewed On: Apr. 10, 2012
Baked Kale Chips
Not spectacular tasting but darn right addictive! I used less oil by drizzling around the edge of a bowl adding the kale and a sprinkle of sea salt then mixing everything until it was evenly coated. I was on the phone describing them to my husband and before I knew it I had eaten half a bunch of kale! They remind me more of toasted seaweed then potato chips

0 users found this review helpful
Reviewed On: Oct. 22, 2011
Baba Ghanoush
I used a 1.25 lb eggplant (when picking it should give a little when you apply pressure with your finger but it should never feel spongy) which I roasted at 425 for 25-30 minute. I put it in the oven along with dinner. I let it sit in the pan for 30 minute before peeling. I sprinkled my crushed garlic cloves and mashed them into a paste. I 3/4 of a medium lemon (1/4 was used for tzatziki). I used the recipe's measurement of tahini and olive oil. I added salt and pepper and blended everything in my food processor until smooth and creamy. Almost as good as my favorite Mediterranean place - I don't have the touch of someone who has made this for years. All in all an excellent recipe that I intend to use.

2 users found this review helpful
Reviewed On: Aug. 22, 2011

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