SGKGuyCook Profile - Allrecipes.com (187868452)

SGKGuyCook


SGKGuyCook
 
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Member Since: Oct. 2012
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Recipe Reviews 9 reviews
Easy Chickpea Curry
Fixed it very close to described, but added a large fresh minced (seeded) jalapeño pepper for a little extra 'oomph.' Also parboiled the (small quartered gold) potatoes. Also used light coconut milk. It was mild but delicious, served over white rice.

0 users found this review helpful
Reviewed On: Nov. 10, 2014
Butternut Squash Soup II
Outstanding basic recipe, with full credit to Maplebird for the original inspiration! Like many others, I took some liberties according to my (and my wife's) taste - and tendency to want to change things 'just cause.' I vertically halved a fairly large squash and microwaved it (high) about 15 min in a half-inch of water - it was easy to scoop out the flesh with a grapefruit spoon. I cubed one Idaho potato and one sweet potato, and parboiled them briefly before adding them to the skillet (olive oil) with the sautéing onion - to which I had added two cloves minced garlic. I omitted the carrot due simply to taste, and added a minced fresh jalapeño (seeded) pepper to the onion/garlic/potatoes mixture. I transferred the sautéed mix and squash to a soup pot, along with about four cups of hot vegetable broth (I'm vegetarian). Brought to a boil with salt, some white pepper, and a shake of red pepper flakes. (Add water/broth as needed to desired consistency.) After about 45 minutes on medium low heat, uncovered, I added half a cup of half-and-half, reduced heat to very low for five minutes, and did not puree. And the required dollop of SC - sour cream - in the bowl...Loved it!

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Reviewed On: Oct. 30, 2014
Herbed Rice and Spicy Black Bean Salad
I fixed this exactly as stated, except had to use dried thyme -- and it was fantastic! It was easy, quick, and the result was spicy but just like we like it. I did use a good olive oil that we hadn't yet opened, and I always think that makes a positive difference. Also used a good red wine vinegar. But neither the olive oil or the vinegar was especially rare or expensive. Very flavorful right off the bat -- didn't have to wait a day for the flavors to fully blend -- even fifteen minutes after fixing it was tangy, tasty, and filling. This will become a standby for my wife and me!

0 users found this review helpful
Reviewed On: Sep. 13, 2014
 
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