CanadjinEh Recipe Reviews (Pg. 1) - (19532688)

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Baked Kale Chips

Reviewed: Jan. 6, 2014
I've bought kale chips before at the store but hate that 7-8 dollar price. Finally got the nerve to try these and SHAZAM!! 1st tray was so amazingly good I ate it in 30 seconds. That was only 1 big leaf though, more is being baked as we speak... My husband liked the taste, just not the texture as they are VERY light and crumble easily. 300 degrees for 11 minutes was perfect. Use the parchment & make sure to salt AFTER so they aren't soggy. I used a mix of 2/3 EVOO & 1/3 EV Citrus and Habanero Olive oil in my Pampered Chef mister (I get it from Sapori Oils - you can go online for multiple flavour varieties) I just wish it took up less space in the oven so I could do the whole batch of kale at once.
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Indian Fish Curry

Reviewed: Dec. 26, 2013
I only rated it 4 star because I veered off the recipe (I'm sure it's a five though if you follow exactly). I used Citrus & Habanero EVOO (from a specialty grocery) and cut out the cayenne completely because of that. I also didn't add the sugar to the "onion jam" - it was definitely sweet enough (but I use sweet onions all the time anyway). I doubled the amount of raw cashews as I like it a bit creamier. Topped my basa fillets with the mix, added to our plates a chili-spiced saag zipped up with some fresh lemon juice, a quinoa and brown basmati mix, and a cooling cucumber raita with mint. I also set out more raw cashew pieces for optional garnish and had fresh banana available to cut the heat for dessert. My husband is not a big fan of fish so I'm always looking for different ways to make it more interesting and yet gluten free for me. We both loved this recipe and will make it again as shown or with my own substitutions. Yummy!
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Louisiana Shrimp Creole II

Reviewed: Jan. 4, 2013
This is a good basic recipe and quick too. I used this as a "take-off" point and threw in a bit of my own tastes. Added extra onion and green pepper in good sized chunks and used fresh tomatoes (peel & seed - it's important). I use Epicure Cajun seasoning (Canadians will know the company), two drops of liquid smoke, and a really big shake of Cholula hot sauce. The trick is to add a couple drops of Vietnamese fermented fish sauce to add richness without tasting fishy. Took it to work tonight over quinoa instead of rice.
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Miso Soup I

Reviewed: Sep. 20, 2012
I liked the spinach - it needs to be fresh though, and just wilted into the soup. I used 1 tbsp Genmai brown rice Miso per cup of water since it was too bland for me. If you don't have dashi use a good splash of Thai or Vietnamese fish sauce for the umami flavour. And it was improved with a bit of Bragg liquid aminos.
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Easy Paella

Reviewed: Aug. 15, 2012
Yummy & easy. I halved this recipe for the two of us & I used a bunch of substitutions since I just needed a bit of a reminder what all goes in Paella. THE SAFFRON IS ESSENTIAL! Turmeric will turn it yellow but adds the wrong flavour entirely - tends toward bitterness. And yes, I like to use a lot of saffron when I cook with it - I used three pinches of it along with two bay leaves. Breakfast sausage, frozen chopped turkey breast and bay scallops (all bits & pieces from the freezer) went in mine. Instead of paprika & crushed red pepper flakes I used ground chipotle peppers, and ditched the flat leaf parsley and chicken stock. I also put a big glug of lemon juice on top of the meats and onion/pepper mix before folding it into the basmati rice I chose to use. It tastes best with a good grinding of alder smoked sea salt crystals on top and a lot of freshly ground pepper. My husband was surprised that he liked it, as simple as it is. His favorite question when I'm cooking dinner is "Have you made this before?" which really means "Do I like this?" This is a good recipe for cleaning out your freezer (as is jambalaya.)
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