Notes about Recipes in this book

• Thai grilled-steak salad

  • SACarlson on June 28, 2019

    The ingredient proportions in the dressing recipe are all off. There are better recipes for Thai beef salad out there, so I would skip this one.

• Whole-wheat pizza with kale and sunflower seed pesto

  • julesamomof2 on August 04, 2018

    I tried this recipe out in my quest for a (relatively) dairy free pizza. This felt like a lot of work and in the end it wasn't that great, mostly because I personally didn't love the kale-sunflower seed pesto. The quest continues...

• Roasted artichokes with lemon vinaigrette

  • anya_sf on May 17, 2024

    I'd never roasted artichokes before, but would do so again. I used 3 extra large globe artichokes - probably not what was intended - so I couldn't rub the seasoning between the leaves, needed a larger pan, and the roasting time was 45 minutes. I'd only roasted 1 lemon, thinking that was enough - it wasn't, as the juice largely evaporates - so only made 2/3 of the vinaigrette, but we thought that was just enough. Very tasty, but one downside to this preparation is that your hands will get oily eating these.

• Whole-wheat date-nut bread

  • anya_sf on May 23, 2024

    Enjoyable, healthier version of this bread - still sweet enough despite having much less sugar than usual. I baked it an extra 5 minutes to an internal temperature of 190 F, as some online reviewers said the toothpick test wasn't completely reliable. We liked it both fresh and toasted, with cream cheese (and optionally jam) or butter.

• Smoked trout deviled eggs

  • anya_sf on November 15, 2022

    Doubled the recipe, cooking the eggs in the Instant Pot so they'd peel easily, so I didn't need to discard any bad-looking egg whites. There was plenty of filling. Used sour cream instead of yogurt. Despite some salty ingredients, the filling did need salt and pepper, plus extra lemon juice. People liked these a lot.

• Turkey shepherd's pie

  • anya_sf on May 20, 2020

    My cauliflower weighed 2.25 lbs, but was large enough. I pulsed the egg and chives into the cauliflower in the processor rather than dirtying a separate bowl. Pinching off 1/2" pieces of ground turkey quickly became tedious, so I made the pieces larger, as I could easily break them up with a wooden spoon. A 12" skillet worked fine for this recipe. I did need to add some extra broth to cook the carrots and turkey. I used 1 tsp dried thyme and added 3/4 cup frozen peas at the end. As instructed, I piped the cauliflower on top, but think I could have just spread it on with a spoon. Although this recipe had a few unnecessarily futzy steps, my family loved it, so I'd definitely make it again.

  • arosfd on December 15, 2020

    I LOVE this recipe. You can easily make the cauliflower topping ahead of time and keep it in the fridge until you're ready to bake, otherwise it's two hot pans on top of the stove. (I also used a stick blender to puree the cauli so as not to dirty another bowl--not perfectly smooth is totally fine here, in my opinion.) I made this in a 10" cast iron pan but would happily double the filling (mushrooms, carrots, turkey) to make it deeper and completely fill the pan. I love the idea of adding frozen peas near the end, and would like to see what other veggies I can possibly add. I skipped the Worcestershire sauce because of a fish allergy and didn't miss it at all! Plenty of flavor in this cozy dish.

• Garlic-chicken and wild rice soup

  • anya_sf on May 17, 2020

    I wanted a heartier main course soup for dinner and nearly doubled most of the ingredients (4 Tbsp oil, maybe 2/3 c garlic - I didn't measure, 4 carrots, 2 celery, 1 onion, 1 cup wild rice, 1 lb chicken, 9 cups broth, 8 oz spinach, double the seasonings). Canned low-sodium broth was fine, but homemade would of course be better. The soup was pretty good, the garlic surprisingly mild. With my changes, it was quite hearty, although I would have liked more chicken. My son thought it needed mushrooms and I agree those would be great in this.

• Steel-cut oatmeal with carrots and cherries

  • anya_sf on July 13, 2020

    The soaking + cooking method worked well. The oatmeal turned out super creamy. I substituted golden raisins for the dried cherries (didn't have). My family isn't that fond of oatmeal, but ate this, so that was a good sign. I would like to try it with the cherries.

• Blueberry-oat pancakes

  • anya_sf on May 17, 2020

    I only had 3/4 cup oat flour, so I supplemented with 3/4 cup finely ground whole grain corn flour (not corn starch), which worked well. The pancakes were tender with a slight chew from the rolled oats. The flavor was slightly tangy and lightly sweet, great with blueberries and maple syrup. Cooked my usual size (about 4.5" in diameter), I got 12 pancakes.

• Pumpkin spice waffles

  • anya_sf on May 30, 2020

    Blotting the pumpkin with paper towels was supposed to produce a thick batter, which it definitely did, and crisp waffles, which it did not - not even after the waffles had been held in the oven for a while. I liked the flavor and heartiness of the waffles, but won't bother blotting the pumpkin again. The thick batter was easier to scoop (rounded scone scoops) vs pour, so they didn't fill the waffle iron and I got 10 smaller waffles.

• Whole-wheat blueberry-almond muffins

  • anya_sf on October 13, 2022

    I used 65 g almond meal in place of 3/4 c sliced almonds, so didn't have to use the processor. Skipped the almonds on top. Nice, healthy muffins.

• Cranberry-orange oat muffins

  • anya_sf on April 27, 2020

    These muffins were large, flavorful, and relatively moist. I weighed the ingredients and the weight of the cranberries was a little more than the volume; I used the larger amount. Next time I'd increase the orange zest to boost the flavor even more and maybe add some vanilla.

  • jaxcap on October 06, 2023

    I reduced the sugar to 100g, used walnuts instead of pepitas (that's what I had), added the zest of the entire orange, juiced the whole orange into the batter, and just used the cranberries whole. The batter was really thick even with the extra liquid so I added a splash of milk and they turned out pretty moist. Overall I liked them but even with the added orange juice you can just barely taste the orange, it needs more zest or maybe some orange extract.

• Roasted butternut squash with pistachios and feta

  • Tweedles81 on September 27, 2020

    This was great! Watch the cooking time, as mine were done much faster than the recommended times. I also added more feta cheese than called for because ... feta!

• Pepita, almond, and goji berry muesli

  • jay.moe on August 12, 2022

    After adding a pinch of salt, about as much as for cooked oatmeal, and a sprinkle of cinnamon, the muesli tasted pretty good. It's a nice substitute for traditional oatmeal during warmer weather.

  • mitts on October 31, 2022

    I used roasted, salted almonds and roasted salted pepitas. I also serve it with a little almond milk. This is a good overnight oats recipe.

• Pumpkin turkey chili

  • eathealthy on March 24, 2023

    Used 3 T of ancho chilli powder instead of dried anchos, whole can of pumpkin, could have used more beans

• Spice-rubbed turkey breast with sour orange sauce

  • GingerFoodLovers on August 14, 2023

    We’d passed this over several times bc the photo in the book is so bland, but we tried it tonight and found the combination of the spice rub and sauce to be incredibly flavorful. You’d be safe making half the sauce in the recipe for a full breast. We have nearly a cup left over.