Laura Koetzle Recipe Reviews (Pg. 1) - (18817038)

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Laura Koetzle




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Marrakesh Vegetable Curry

Reviewed: May 3, 2015
I made so many substitutions, I'm not sure that it should even qualify as the same recipe. But it was absolutely wonderful; this spice blend can handle just about any combination of firmish leftover vegetables you happen to have around. I used carrots, zucchini, miscellaneous potatoes, yellow and red bell peppers, plus the onions and garlic as directed. I also used mostly lemon juice plus some "tropical" juice, as we were out of orange juice. I omitted the almonds as we have a nut allergy, and skipped the spinach as we didn't have any. I did have all the specified spices, and those are clearly what make the dish. I decreased the cayenne and the salt a tad for the children, but otherwise left the spices as they were. Needless to say, I'm keeping this one around -- it'll be my new "what to do with a whole bunch of leftover veg" curry dish. I happened to have some leftover tumeric/cumin/black sesame couscous from yesterday (weird coincidence - totally different recipe), and it was terrific over that, but also very good over plain old brown rice.
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Reviewed: Aug. 29, 2008
This is a lovely base recipe which benefits from a few adjustments: -Save yourself some work: you can chop the vegetables (except the garlic) fairly coarsely, since they're all going in the blender/food processor anyway. -Blanch the tomatoes (it's quite easy) and remove their skins before chopping them into the mixture. Otherwise, your guests will find themselves picking bits of tomato skin out from between their teeth. -Seed the cucumbers before chopping -Saute the garlic in olive oil for about a minute, and add both garlic and oil to the mixture. (I dislike using raw garlic in anything, because it tends to add an unpleasant bite even in minute quantities) -Cut sugar down to 1/2 tsp -Substitute extra fresh tomatoes for 1 cup of the tomato juice -Skip tarragon -Skip green onions For garnish: -Minced red bell pepper -Fresh parsley -Chopped hard-boiled egg (very practical of the folks in Andalucia to add protein) On the side: We had some leftover polenta, which I sprinkled with shaved parmesan and served with the gazpacho instead of the usual crusty bread + ham. Delicious!
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Peanut Butter Cookies IX

Reviewed: Jul. 16, 2004
Terrific cookies -- I've made them several times. I've modified them somewhat, and I've arrived at what I consider to be the perfect peanut butter/chocolate chip cookie. Here's what I do: Decrease the white sugar to about 1/2 cup Use unsweetened/natural peanut butter Use all-purpose flour only (I don't keep whole wheat around, and can't be bothered to buy it) Pulverize the oats in a food processor before adding them Up the chocolate chips to about 1 1/3 cups
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