Notes about Recipes in this book

• Herbed eggplant dip

  • ashallen on November 29, 2019

    Very good!

• Blueberry maple oatmeal muffins

  • IowanCorn on March 15, 2024

    The liquid to solid ingredient ratio is off, which lead to flat muffins. The taste is alright, but using old fashioned oats gave it a very rough mouthfeel. I think there are better options for muffins out there.

• Red lentil and carrot soup

  • IowanCorn on May 18, 2023

    This is an awesome vegetable soup! Easy to put together and for a soup, fairly quick to cook. The carrots and red peppers brighten up the lentils both taste wise and visually. I imagine you could add chicken or pork, but honestly, this soup stands on its own without any meat.

• Curried squash soup with frizzled leeks

  • r0sborne on February 03, 2013

    In a large bowl of water wash leeks and drain in a colander. In a kettle cook onion in butter over moderately low heat, stirring, until softened. add leeks and salt to taste and cook, stirring, until softened. add curry powder and cook, stirring, 1 minute. Add remaining soup ingredients and simmer, covered, 30 minutes, or until vegetables are soft. cool soup slightly and in a blender puree soup may be made 5 days ahead and coooled, uncovered, before chilling, covered. frizzled leeks: cut leeks legthlwise into thin strips. In a bowl of water wash leeks and drain in colander. dry leeks very well between layers of paper towels fry in oil. white and pale green parts of 1 pound leeks (about 4 medium), chopped 1 medium onion, chopped 2tblspoon butter 1.5 tspeen curry powder 3.5 lb butternut squash; 1 inch pieces (about 8 cups) 1 medium carrot, chopped 4 cups chicken broth 4 cups water

• Spinach-wrapped flounder and warm lentil salad with cucumber yogurt sauce

  • ashallen on September 23, 2019

    I found this dish to be somewhat bland, though I could imagine others enjoying the flavors it does have more than I did. The cucumber-yogurt sauce, feta, and mint is where most of the flavor is.

• Ham with apple mustard glaze

  • IowanCorn on November 23, 2023

    A nice simple glaze, which gives just the right amount of sweetness to the saltiness of the ham. The mustard adds a nice undernote.

• Orange braised chicken thighs with green olives

  • ashallen on October 24, 2019

    This was a fine-tasting, but not fabulous, dish that could use some tinkering. Adding some fresh herbs, orange zest, and/or white wine to create some more brightness might help?

• Cashew sesame noodles

  • IowanCorn on May 04, 2023

    Oh, this is a keeper! Added a bit of deli chicken to the noodles to make it a main dish, and used a tsp of ground coriander to the sauce and dried parsley to the noodles, because I had no fresh coriander leaves for the sauce, and it still was wonderful. The family devoured this. Keep an eye on the salt, since the salted cashews make the sauce salty enough without too much extra.

• Honey ginger-glazed carrots

  • IowanCorn on December 25, 2023

    Vey quick to prepare, not a lot of pots, and very flavorful! This one is a winner, especially when you're cooking a large dinner with everything else going on.

• Ginger crunch cake with strawberry sauce

  • mamacrumbcake on September 05, 2017

    This is a delicious cake! Surprisingly, compulsively, addictively good. I seldom serve it with strawberry sauce since I usually make it during the holidays when strawberries are not in season.

• Maple leaf butter cookies

  • IowanCorn on March 06, 2024

    A good cookie, on the crisp side, and the maple flavor is there without making it too sweet. After chilling, the dough is quite hard, which the recipe admits, suggesting that you beat it with a rolling pin first. I found that pushing down with the heel of my hand worked better. But it does need chilling, otherwise the dough is too soft to roll. Also, 12 minutes was a touch long, it worked better at 10 and a half so the corners didn't get overly brown.