Notes about Recipes in this book

• Huevos rancheros

  • averythingcooks on December 04, 2022

    I needed a red enchilada sauce for a different WW recipe and so made around 1/3 of this sauce. We could taste it in our tortilla pie (used to coat the tortillas while layering & yes, it is good!) and now I have enough leftover to make this Huevos recipe later this week, They suggest that this is a great sauce to have on hand for lots of uses and I agree!

• Hello world smoothie

  • Frogcake on September 10, 2016

    Delicious way to start the day! No need to take your vitamin if you consume this shake. Spinach can also be used to replace the kale, but personally I prefer the kale or Swiss chard.

• Roasted garlic, carrot and cauliflower soup

  • averythingcooks on November 23, 2025

    This is quite good but I did have to change the order a bit. I was sure my cauliflower was not soft enough after the roast to puree (florets too big?) but didn't want to leave the pan in any longer so I added all the roasted veg + the liquids to the onions etc & simmered until everything was really tender. Then into the blender & the result was a beautifully coloured, very smooth soup. She does not specify a can size for the coconut milk (even I can buy 2 different sizes) but as I was making a 1/2 recipe, I used a small can. I replaced the honey with candied jalapeno brine (lovely hit of sweet with heat) & even after that, we liked it better with some chipotle hot sauce. I also suggest a seasoning check at the end as we thought it needed more salt & pepper. We will have no problem eating this all week for lunch.

• Honey miso roasted squash and soba noodle soup

  • janeths on May 11, 2026

    This is such a delicious recipe. Not the first time making it and not the last.

• Bengali chicken soup

  • averythingcooks on August 16, 2019

    A pile of chopped chicken thighs that needed using up and an EYB search lead me here. This gives off a wonderful aroma while simmering and has a complex "warm" flavour. The only issue was a lack of sauerkraut so I added some chopped coleslaw mix & then a good splash of the brine from pickled onions. Other additions for colour included slivered red pepper & a handful of peas. It is really delicious!

• Spinach salad with apples and blue cheese buttermilk dressing

  • averythingcooks on December 07, 2024

    We enjoyed this "not too thick not too thin" dressing over a buffalo chicken salad. I did skip the cayenne this time based on the chicken being coated in my homemade (pretty hot) cayenne sauce. I love blue cheese dressing and this is a good one.

• Laurel's orzo and lots of spinach salad

  • averythingcooks on May 10, 2021

    I cut this to approx 1/3 as a side for 2. I subbed in parsley for dill, roasted red pepper for the olives and used the optional corn. With a roasted garlic dressing & lots of of spinach as promised, we really enjoyed this. One thing....she suggests you cook "1/2 a bag" of orzo to get the required amt....I know that orzo roughly doubles so no problem - but why not just give an actual amount (cups or grams) to cook?

• House salad with Clare's French vinaigrette

  • averythingcooks on June 20, 2024

    This is an excellent, assertive vinaigrette (easily tamed by a bit of honey if necessary) that we ate over a green salad.

• Tempeh salad with toasted pumpkin seed vinaigrette

  • hbakke on December 31, 2023

    The combination of ingredients sounded odd, but weirdly worked together. The dressing tastes, according to my husband, like dill pickle flavored potato chips. We both loved the tempeh marinade and will repeat. Quantities for both the marinade and dressing were far more than is needed for the recipe, so I would scale down next time.

• Mushroom nut loaf with miso gravy

  • Frogcake on December 31, 2023

    This miso gravy is absolutely delicious! Our vegan and non-vegan guests loved it! Just follow the easy recipe! Lots of possibilities to use this recipe - would be great on fish.

• Jambalaya

  • Frogcake on January 02, 2016

    Terrific recipe! I made this for my son's university ski party. Everyone loved it -zero left-overs!

• Indonesian chicken

  • averythingcooks on November 01, 2023

    Based on what I can buy, there is something off here re: the meat quantities...ie equating 8-10 thighs to 8-10 breasts AND suggesting that 8-10 breasts "serves 4"...SO I am really just reviewing the sauce - 1/2 recipe (to serve 2) for a stir fry of 2 smallish breasts + broccoli florets, red onion & sweet peppers. I used far less water as my tamarind paste does not need thinning and the sauce had lots of good flavour. Served over cauliflower rice and topped with green onions & cashews, we enjoyed these dinner bowls. There is also lots of sauce leftover for another stir fry so it's heading to the freezer.

• Pat's Sunday night pasta

  • averythingcooks on January 16, 2017

    This was a really good pan of stuffed shells ......... Chicken in the stuffing and big 1 inch chunks of Italian sausage in the sauce made for a hearty, cold weather Sunday dinner. I did make Giada's quick marinara instead of a jar of store bought sauce. It is worth noting that I made half the recipe and had enough filling for 13 "generously" stuffed shells - which is much less than 1/2 the box ( which was actually 25 shells ).

• Emmy's Hungarian beef goulash

  • averythingcooks on March 01, 2020

    I was searching my books for a simple Hungarian goulash using stewing beef. This one seemed far simpler from my other choices (A. Bourdain & Canal House) with just seasoned meat & LOTS of onions browned in butter & oil and then simmered with beef broth and a good amount of sweet Hungarian paprika. Well, simple or not - a roughly 2.5 hour simmer resulted in tender beef in a silky & flavourful sauce. I finished with fresh parsley and in place of the usual sour cream, I swirled in the end of a carton of heavy cream. Served over egg noodles - it was delicious! I might add peas & sauteed peppers near the end of the simmer next time to up the veg BUT sometimes, on a very cold Saturday night, a basic "saucy meat bowl" on the couch in front of the hockey game is just what we want :)

• Tourtiére with homemade ketchup

  • swordfern on February 14, 2017

    I added some potato starch to the filling to help it hold together better. Used an all-butter crust recipe from the King Arthur Flour cookbook with excellent results. I feel like something is missing from the spices. This is a great recipe but something is keeping me from rating it as excellent.

• Homemade ketchup

  • swordfern on February 14, 2017

    This does not make a huge amount. Had to press it through the strainer - would benefit from using a food mill. Great taste - not exactly like ketchup but better and pairs well with the meat pie.

  • averythingcooks on December 23, 2021

    I changed the method a bit based on swordfern's experience. After the roasting step, I ran it through the food mill and then after the simmer, into the blender. I had considered straining at this point but decided to leave it as it. It is thick & flavourful (with a pretty hefty tang from the cider vinegar). I added a palmful of ancho chili powder for some needed ( at least for us :) heat. I agree - not exactly recognizable as ketchup BUT good. It will find plenty of uses including beside our Christmas Eve tourtiere.

• Butter chicken bowl

  • averythingcooks on September 15, 2019

    I've made day long versions of butter chicken that of course were wonderful but this "quick" (once you've marinated the chicken thighs in a beautiful paste) version is rich, full flavoured & delicious. First off, the oven roasted thighs would be great on their own. The sauce requires sautéing garlic & ginger early and then has you add more of both later in the process. My only concern was the amount of salt in the sauce - next time I will add less and then taste. I added some chopped peppadews, peas and broccoli florets to up the veggies & colour. It was a great dinner with a pile of warm naan for dipping.

• Celery root and potato gratin with caramelized onions

  • averythingcooks on March 02, 2025

    I scaled this to roughly 1/3 for 2 of us. I pulled the onions from the oven early (ie at 75 minutes) & I used roasted garlic paste from the freezer. The intent was to make the gratin as described but dinner plans got derailed a bit so I simply ran the potatoes & celeriac through the ricer & then stirred everything else in (ie no layers/oven bake). I had a lighter hand with the cream & was a little heavier on the horseradish. The mash when into a small, buttered slow cooker to stay warm while the rest of the meal came together and T declared this recipe to be "awesome".

  • Sharongrondin on April 22, 2026

    Heather made this ~ brought for Easter Dinner 2026. She didn’t use the celery root - instead she boiled the end portion of a stalk of celery with the potatoes. She felt the celery root didn’t add much and they are expensive.

• Sander's mom's Dutch spice cookies

  • BasicStock on April 05, 2019

    Really buttery, and the combination of spices gives the cookie a very unique flavour. Wouldn't want to go without the slivered almonds on the top as they make the cookie look quite polished. Would be a good technical challenge for a baking show as it would be a battle to get the cookies uniformly squared. Rolled the dough between two pieces of parchment paper as it became very soft when it warmed from the chilling.