Becky Profile - Allrecipes.com (18696619)

cook's profile

Becky


Becky
 
Home Town: San Angelo, Texas, USA
Living In: San Antonio, Texas, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Mexican, Quick & Easy
Hobbies:
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Tasty whole wheat bread
chicken cordon bleu
Penguin habitat
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Recipe Reviews 30 reviews
Jamie's Minestrone
I've made this recipe a couple of times and it's delicious! Yesterday I followed it almost to the letter, except I made it in the slow cooker. I first sauteed the onion, celery and carrots as directed. I added the garlic closer to the end of sauteeing, instead of the beginning, since garlic can burn easily. Then I dumped this mixture into the slow cooker along with all the remaining ingredients except for the spinach and the pasta, and let it cook for about 4 hours. I used vegetable broth to make it vegan. I added the spinach near serving time and let it wilt. Pasta is cooked separately, because if you cook it with the soup, it will suck up all the broth. I used small whole wheat shells and it was delicious. This recipe is very adaptable. You can use whatever veggies you have on hand. It makes an excellent and healthy vegetarian meal served with some whole grain garlic bread and maybe a salad.

1 user found this review helpful
Reviewed On: Oct. 29, 2013
Refried Beans Without the Refry
Delicious and easy! This is also a great recipe if you just want pinto beans -- they tasted great before mashing to make them into "refried" beans. I was a little worried about cooking them without pre-soaking, because I have always thought you had to soak dried beans, but these turned out perfectly by following the recipe exactly as written. Traditional refried beans contain lard. This recipe will give you a delicious alternative without the animal fat -- no one will ever know it is missing!

2 users found this review helpful
Reviewed On: May 7, 2013
Green Rice III
Yummy! We are trying to switch to whole grains, so I made this with brown rice. It took much longer to cook than white rice, so I had to keep adding liquid. The result was a creamy, delicious dish very much like a risotto. I made the recipe exactly as written, but then just kept tasting and adding hot water until the rice was tender. Allow extra time for this recipe if you want to try it with brown rice. The only change I would make would be to reduce the parsley a little. The parsley, grassy flavor seemed a little too strong. Will definitely make this again!

1 user found this review helpful
Reviewed On: May 7, 2013
 
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