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Roasted Garlic Lemon Broccoli

Reviewed: Jan. 14, 2012
This was a delicious way to cook broccoli that I had never tried. At the suggestion of other reviewers, I decreased the salt to 1/4 teaspoon. It is always possible to add more to taste after the broccoli is baked. I also prefer to double the garlic amount, and sometimes I use both fresh garlic and powdered garlic. I've made this recipe both with and without the lemon and don't have a strong preference for it one way or another. I often double this recipe because it's easy for us to go through a lot of broccoli. I've also reheated it briefly in a pan with oil for a rice stir fry if I have leftovers and it's great that way too. If you are fond of vegetables in as natural a state as possible and recipes with simple, natural ingredients, this is the recipe for you. If you prefer veggie dishes loaded with cream, cheese or bread crumbs, skip this one.
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Chicken Saag

Reviewed: Oct. 29, 2012
Our family really enjoyed this recipe. Because we're vegetarian and eat very little dairy, I modified it by adding chick peas instead of chicken, using coconut milk in place of cow's milk and omitting the sour cream. I also used a freshly diced chile in place of the cayenne because I learned to make all Indian dishes with fresh, whole spices. While the flavor was great, I wasn't thrilled with the consistency and next time will either grate the onion or will remove the whole spices at the end and give the saag a few pulses with my handheld immersion blender before serving. Also, by adding a handful of freshly chopped cilantro before serving, the flavors seem brighter. Our favorite Indian restaurant uses a similar saag recipe with lots of coriander for flavor and no cumin.
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Sturdy Whipped Cream Frosting

Reviewed: Dec. 20, 2012
We all LOVED this frosting, which was also easy to make. Our family prefers to avoid the sickeningly sweet butter cream frostings and this was just perfect. Since finding this recipe, I've adapted it many times over, changing the flavors of the extracts. Most recently I substituted 1 1/2 tsps of peppermint extract to frost a moist chocolate cake for the holidays, with crushed candy cane on top. This was a big hit. We've also used this frosting to sandwich two cookies together and as a dip for strawberries and raspberries. Yummy always!
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