NMHeckel Profile - Allrecipes.com (187677962)


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Member Since: Dec. 2012
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Middle Eastern, Mediterranean, Dessert, Kids
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Avocado melt
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Recipe Reviews 9 reviews
Sexy Fish Stew
This is an excellent, simple recipe, and it's flexible enough to adjust to "what you have on hand" kinds of changes. For instance, a yellow onion plus some garlic works just fine substituted for the leek and shallot, turkey stock works in place of chicken, cod in place of rockfish, and a bay leaf for seasoning substitutes nicely for the tarragon. My two older kids (5 and 19 months) both ate it without complaining (the 19-month-old had 3 servings), as did my husband, who is not really a seafood eater. I'll be adding it to our list of dishes that we make regularly.

0 users found this review helpful
Reviewed On: Dec. 27, 2014
Chef John's Pumpkin Pancakes
I feel a little bad rating this, as I did make changes to the recipe in order to more or less use my own batter base (see the "fluffy whole-grain pancake" recipe in my recipe box), but kept the pumpkin amounts and the spice amounts (though I had to switch lemon extract for zest, not having zest or a lemon on hand). The spice ended up being a little heavy for my taste; in particular, I am likely to back off the cinnamon by 1/4 tsp next time I try this. The interesting thing, though, was that my husband, who is in general not a fan of pancakes (he finds them over-bland and calls them "sponges"), actually liked these because they had a pretty substantial amount of flavor. Since the kids also liked them enough to snack on them all morning, we'll be having them again as we work through our stock of neck pumpkins that we picked up this fall. A side note: fresh pumpkin puree might make a difference here--I had just baked up a couple of pumpkins two days before, so my puree was pretty high-quality. If you can get ahold of a pie pumpkin or sweeter winter squash, it would be worth roasting it up (poke holes in it, put it in a baking pan, and roast it at 350 until a fork pokes easily into it; then cut it open, scoop out the seeds and stringy bits and discard [or roast the seeds], scoop out the flesh and puree it) and using fresh puree.

1 user found this review helpful
Reviewed On: Dec. 7, 2014
Asian Coconut Rice
I made this as written today as an accompaniment to Aminah Rahman's Chickpea Curry, and it wasn't bad, but it wasn't great. The rice cooked just fine--those who are having cooking issues need to modify their heat levels, I would guess--but it was bland. I'm fine with the very light coconut flavor, but there was something missing, perhaps because I usually cook my rice with butter. Next time I'll probably try sauteing the rice in a little coconut oil first; normally I do this with butter, and it adds a lovely depth of flavor.

6 users found this review helpful
Reviewed On: Apr. 13, 2014
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