Amanda Ingraham Profile - Allrecipes.com (1934800)

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Amanda Ingraham


Amanda Ingraham
 
Home Town: North Carolina, USA
Living In: North Carolina, USA
Member Since: Nov. 2002
Cooking Level: Intermediate
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Recipe Reviews 28 reviews
Chorizo and Lentil Stew
This was simple and delicious! I added chopped onions (b/c I love them) and a couple peeled and chopped potatoes (to make it more of a one dish meal). I added one cube of a veggie bouillon to round out the flavors and didn't add any salt. I used 2 chicken chorizo sausages that were precooked (Aidelles), so I just diced them and added it in with the onions when I sauteed them. I added a touch more liquid than called for so it wouldn't be quite as thick, though it was still a thicker stew. Seasonings were basic and delicious! This one is going in the monthly rotation.

4 users found this review helpful
Reviewed On: Jan. 24, 2012
Simple Turkey Chili
Thanks for all the great reviews! The published recipe isn't exactly what I submitted, but close enough. :) It's the seasonings that matter! I also use it as a base recipe and adjust to my whims. Lately it's been a few ribs of celery, a bell pepper, the onion & garlic - saute all that together in olive oil. Once softened, add the turkey and brown. Add spices and cook together for a minute or two. Add 1 can diced tomatoes, beans (I use a can of whole kidney beans, no mashing), and chicken broth to cover. Let it simmer for as long as you can for delicious chili! There are so many ways to make this basic chili exactly as you like it!

62 users found this review helpful
Reviewed On: Jan. 11, 2012
Mediterranean Pasta with Greens
This was pretty tasty! I chose it b/c my family eats gluten, dairy, soy, and corn free (child with allergies) and this recipe fit the bill, once I replaced the cheese with a vegan alternative. I used GF pasta, spinach instead of chard, and adapted the method a bit to make it saucier. I sauteed garlic in EVOO then added the chopped tomatoes and olives (I used all kalamata). Once those were warmed through, I added about a cup of white wine and let that reduce. Then I added about a cup, maybe 2, of veggie broth. I put the spinach on top, and wilted it down. Then added the pasta and stirred in the vegan parmesan. The result was a little saucy and delicious! I did find it needed a good bit of salt, probably b/c my 'parmesan' wasn't as salty as the real thing. Overall a tasty, simple dinner everyone liked - husband and kids included!

3 users found this review helpful
Reviewed On: Nov. 10, 2011
 
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