Closet Cooking by Kevin Lynch

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  • Cuban black beans and rice (Moros y Cristianos)

    • debkellie on January 29, 2017

      Turned this into a salad.. and worked well.

  • Miso glazed black cod

    • EdM on October 30, 2019

      Roast, then broil, as in this recipe, works with thick black cod fillets. For thinner ones, just broil. Vegetables get a bit too soggy with addition of broth, soy, and finally reserved marinade. Fish is 4 stars, vegs 3 stars

  • Quinoa white chicken chili

    • eliza on February 27, 2015

      I really wanted to love this, but for me it lacked depth of flavour. It calls for salsa verde, so maybe a different brand would improve it. On the plus side it is really quick to make, nutritious, and tastes fine, so I probably will give it another try with slightly different ingredients.

  • Cilantro lime shrimp scampi with zucchini noodles

    • eliza on November 20, 2016

      This was very good and super quick to make. I liked the zucchini noodles a lot and have since made them on their own using either zucchini or trombone squash from the garden. They taste great with just a bit of Parmesan for a quick veggie lunch.

  • Chicken and mango guacamole wrap

    • eliza on August 15, 2016

      I made the guacamole only to have with crackers. Really liked its combination of sweet, salty, and spicy. Went over well with guests too. A good choice for those who don't mind a slightly sweeter guacamole.

  • Swiss chard pesto

    • krobbins426 on August 08, 2013

      I was very skeptical of this when I first made it, but the flavors developed over time. The recipe made a large batch. First night we had it with pinto bean tacos and fermented pineapple salsa. It was ok. Next had it over some plain pasta. Ok, but was really good when mixed with some goat cheese. Also had it over some mashed baked potato with goat cheese. The goat cheese really elevates it.

  • Maple Dijon green beans

    • krobbins426 on August 05, 2013

      Maple, mustard, green beans. What else is there to say? Yum. Very easy way to get the family to eat their veggies.

  • Japanese curry (Karē)

    • adrienneyoung on January 16, 2017

      I'm a mad fan of this recipe: adding it immediately to the "snowboard season staples" list of favorites. Made with a nice little pot roast and Japanese sweet potato. Very delicious.

  • Greek tomato and feta fritters (Ntomatokeftedes)

    • apattin on March 12, 2016

      too many ingredients with competing flavors, for my taste. the tomatoes make the patties very watery. I used dried tomatoes only (sparingly), dill and panko.

  • Chinese BBQ pork (Char siu)

    • sir_ken_g on June 30, 2017

      Good filling for Bau

  • Scrambled eggs with ramps, asparagus and morel mushrooms

    • Krisage on April 20, 2020

      Subbed fiddlehead ferns for asparagus. (Boil first.) Nice.

  • Shrimp scampi dip

    • darcie_b on November 28, 2014

      This recipe was a crowd pleaser, although it's not pretty to look at. I didn't add the mozzarella because I thought it would be too stringy.

  • Tomato and feta baked eggs

    • Kathymelb on August 05, 2013

      Cooked in a 180 oven took 20 mins

  • Dukkah

    • Yildiz100 on January 20, 2013

      I sometimes add dried mint.

  • Roasted red pepper and goat cheese Alfredo pasta

    • Miquette on September 16, 2013

      I really liked this - added some small Italian sausage meatballs.

  • Buffalo chicken chili

    • imaluckyducky on January 12, 2014

      3.5 out of 5 stars. The recipe as written is ok... chicken was bland and there wasn't enough liquid to make this count as a chili. I've tweaked this recipe quite a bit to make it a knock-out: mainly mixing in paprika, oregano, chipotle powder, cayenne, salt, pepper, garlic powder with the raw ground chicken so the chicken would taste good when cooked, adding maybe 4 cups of broth, doubling the hot sauce, using dark red kidneys instead of cannelini, cooking the veg with some salt and pepper. That said, this is a remarkably healthy and tasty one-bowl dinner/lunch and the SO and I make double or triple batch every few months to eat through the week and freeze. Oh! Freezes beautifully.

  • Garlic mashed cauliflower

    • Rinshin on October 03, 2018

      So simple to make and wonderful side for main dish with plenty of sauce to absorb. Delicious and low carb.

  • Spinach and artichoke skillet chicken with sundried tomatoes

    • Rutabaga on December 23, 2018

      This is a delicious dinner dish, albeit very rich. It's a nice winter option since it utilizes marinated artichokes and semi-dried tomatoes. I served it atop basmati rice.

  • Korean skewered chicken (Dakkochi)

    • teresacooks on October 04, 2014

      This is a recipe I have made a few times and the whole family likes it. Really good.

  • Asparagus, halloumi and chickpea farro salad

    • AnitaPhillips on June 18, 2016

      19 oz/540 ml can beans = about 2 cups drained beans; 1 cup dry beans = about 3 cups cooked beans

  • Ale and cheddar soup

    • shoffmann on October 10, 2017

      We cook this every fall. The soup is creamy, spicy (or not depending on heat and quantity of jalapenos used), and packed with flavor. Definitely hits the spot when the weather gets cooler.

  • Creamy Brie mushroom sauce

    • Agaillard on March 10, 2016

      I tried to mess it up. And I really I did! Stop and go reheating with a break of several hours, boiling it...etc. But no, this didn't work, it was delicious in spite of all. Very simple and very good.

    • Agaillard on November 28, 2019

      Did this again with oyster mushrooms, replacing wine with stock and serving on toast along with parma ham for a comfy brunch. Still great, took slightly longer than they say to thicken. Careful, add salt/seasoning in the end to be able to balance it as stock and cheese are already quite salty especially after the sauce reduces - you want to be able to balance those out (been there, done that :/).

  • Asparagus, mushroom and goat cheese egg breakfast casserole

    • Agaillard on October 03, 2019

      I did this dividing the quantity by three, since I only had a limited number of asparagus. I subbed the cheeses as didn't have either goat cheese or cream cheese. I used Cancoillotte for goat cheese and Boursin for cream cheese. I thought this was great because Cancoillotte is a very light cheese, calorie wise, one of the lightest I know. However it was not necessarily wise, because Cancoillotte also has a very high water content and does liquefy a little bit while cooked, although it does settle after 5 minutes or so and everything is fine again. Otherwise, it was my first breakfasft casserole, we don't really have those in France or in the UK, and it is a great idea!

  • Roasted cauliflower, mushroom and goat cheese quiche with quinoa crust

    • mbeedles on January 20, 2016

      This was a simple and delicious dish for a weeknight dinner with leftovers for lunch. Cauliflowers are not in season here at the moment, so I substituted these with white zucchini, which worked well. I used Greek barrel aged sheep & goat's feta for the cheese.

  • Chipotle roast sweet potato and black bean quinoa salad with creamy avocado dressing

    • BDavi on February 09, 2017

      I made it without the avocado dressing. Good warm and cold.

  • Greek style roast leg of lamb with lemon roasted potatoes

    • BDavi on February 09, 2017

      Works just fine to press the garlic and add to the marinade. I would cut down on the salt next time. Not unpleasant, but noticeably salty. We're used to low salt though. Doesn't need to marinade long, but would improve for it.

  • Pesto grilled shrimp Caprese quesadillas

    • kateiscoooking on July 06, 2019

      As usual, Kevin comes through with a fantastic dish. I subbed out Italian six cheese for the mozzarella and made my own pesto recipe. The balsamic glaze was a perfect accent. This will be a summer regular for us! My version is at kateiscooking.blogspot.com

  • Pepperoni pizza cauliflower casserole

    • anya_sf on September 11, 2018

      I roasted 8 oz mushrooms along with the cauliflower, doubled the mozzarella (not necessary, but good), and put all the pepperoni on top so it would get crispy. My family liked this a lot, probably because the pizza flavors hid the cauliflower flavor. We enjoyed it with breadsticks, so it wasn't low carb for us, but I guess we did get the extra nutrition from the cauliflower, so maybe it's healthier? Would make again.

  • Creamy Parmesan mushroom and spinach tortellini soup

    • anya_sf on September 06, 2018

      A quick and easy weeknight recipe. Even with cream, the broth was a bit thin. I added extra parmesan and lots of black pepper to boost the flavor.

  • Chicken and mushroom skillet in a creamy Asiago and mustard sauce

    • anya_sf on February 01, 2019

      Easy weeknight dinner. I probably simmered the sauce and chicken 10 minutes rather than 5. Fantastic flavor. Served over mashed potatoes, my family loved it.

  • Split pea soup

    • tericooker on September 28, 2017

      Added the ham and smoked paprika

  • Green goddess zucchini turkey burger

    • wkhull on August 10, 2020

      These were really juicy and tasty. I forgot to squeeze the moisture out of the zucchini. Even so, burger mix held together very well. I would tone down the tarragon by half; it was good flavor, just a little too much. The mayo mix is too thick to process in a blender. We felt there was enough herb taste in the burgers, so plain mayo would be good substitution. We also used red onions in lieu of spring onions with good results.

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  • Language English
  • Countries Canada

Publishers Text

Closet Cooking is the first Canadian blog to be added to EYB. Kevin Lynch made the transition from treating food as a boring necessity to something he's passionate about. His posts about his culinary adventures, from his closet sized kitchen, regularly entertain his huge following.



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