Notes about Recipes in this book

• Chunky lentil soup with parmesan

  • michalow on December 09, 2017

    This is a simple, delicious, and filling soup. I've always used the white rice as called for in the recipe, but this time I tried brown basmati (needs longer cooking time, so add around the same time as the lentils) and liked it even better. Parmesan-parsley garnish is a must.

• Stuffed grape leaves

  • Rowma on January 15, 2018

    Excellent. I adapted by using cooked, leftover brown rice. At the end instead of simmering in a lidded skillet, I put the stuffed leaves in a baking dish, brushed the bundles with olive oil, covered with foil and baked at 375 degrees for 45 minutes.

• Mushroom noodle pudding

  • grumpybear on May 22, 2011

    One of my favorite recipes. Nice earthy, homey flavor.

• Mushrooms and scallops in Thai peanut-coconut curry sauce

  • tmatthey on January 05, 2020

    Recipe also suggests bean curd (tofu) in lieu of scallops.

  • tmatthey on January 05, 2020

    Liked it but found it a bit laborious to prepare. Also, in all fairness, I am still trying to learn to like cilantro. In small bits. (I am in the it tastes like soap camp but, last year I did manage to learn to like roasted beets so ... I am moving on to cilantro). Husband really liked dinner so maybe the rating really should be 4 stars.