Notes about Recipes in this site

• Fried cauliflower with bacon and mushrooms.

  • krobbins426 on August 23, 2013

    Decent side dish. I used a bit of chicken stock instead of water and used it to not only deglaze, but help soften the cauliflower.

• South Beach phase one chicken and tomatillo soup

  • Krisage on October 27, 2019

    Used kasha in place of rice to good effect. With kasha and beans cooked, brought to pressure for 1 minute.

• Low-carb chicken pesto salad with olives and peas

  • mharriman on August 09, 2019

    Delicious. We have a huge, beautiful basil crop in our backyard herb garden this summer, so I was looking to use some of it before more time passed. This was great for a hot summer day when I didn’t want to spend any time over a hot stove. The rotisserie chicken meat and the food processor pesto (linked in this recipe) made that happen. I omitted the green olives and just went with adding the green onions and peas. The pesto was particularly tasty. I used light mayo. The lemon juice was a nice addition. I froze half of the pesto for a later use.

• Roasted cauliflower with lemon, curry, and cumin

  • Kathymelb on April 10, 2014

    Made this as a soup, beautiful! I added half teaspoon cumin, coriander & turmeric powder and veggie stock.

• The best pureed cauliflower with garlic, Parmesan, and goat cheese

  • mharriman on August 04, 2019

    I made this to go with steak and it was a wonderful alternative to mashed potatoes. I took the idea and ingredients of the recipe and made it more of my own: I used leftover garlic purée I’d made for a dish I made yesterday; I used a potato masher instead of pureeing the cauliflower, and I omitted the Parmesan and just used the goat cheese. The result was a nice textured cauliflower mash with a goat cheese flavor.

• Garlic-roasted green beans with shallots and almonds

  • imaluckyducky on June 22, 2013

    Simple, quick, and major flavor. This has been added to my regular rotation when green beans are in season!

• Mushroom lover's egg skillet with spinach

  • Bloominanglophile on April 12, 2013

    I made this for lunch--nice with a side of veg or a salad. I didn't have Spike seasoning, so I just added some salt, pepper and oregano. Later I remembered all the Penzey's spice blends had in my pantry. Oh, well, next time! I also only used 8 oz. cremini mushrooms since I added roughly 4oz. (dry) angel hair pasta that was leftover from another meal. I would be tempted to up the spinach next time.

• Baked swiss chard stems recipe with olive oil and parmesan

  • whitewoods on August 02, 2019

    It's a good way to make use of some leftover chard stems, and I'm all for that. But it still kind of feels like a real poor man's dish. It just wasn't that great, and I would have preferred a "real" vegetable side dish. Might make it again if the occasion (having leftover chard stems) arises, but let's just say that it's not something one would serve to company.

• Roasted broccoli recipe with soy sauce and sesame seeds

  • Bloominanglophile on June 06, 2018

    This is a delicious side-dish that roasts quietly while your attentions are turned to wok-cooking, making those week-night Asian meals a little easier!

• Mushroom and feta breakfast casserole

  • jaelsne on May 14, 2012

    This dish sat alongside more complex and time-consuming brunch dishes, and it was the winner. It's very easy and quite delicious, and can be eaten by people with some types of food restrictions (low-carb, vegetarian, gluten-free). It works great in a buffet.

• Roasted butternut squash with lemon, thyme, and Parmesan

  • Jane on September 26, 2012

    Good quick recipe for an every-night side. Cubed squash is tossed with olive oil, chopped thyme and lemon juice then roasted until tender. A small amount of Parmesan is sprinkled on at the end. I love roasted butternut anyway and the additions give it a nice kick.

• Crockpot vegetarian black bean and tomatillo soup with lime and cilantro

  • Laura on August 05, 2015

    With an over-abundance of tomatillos from the farmers market, this soup sounded appealing. I don't have a crockpot, so I made this according to the stove-top directions, which call for adding an additional cup of water. I wouldn't do that in the future because I think it made it too watery. On the other hand, while it was too watery on the first day, by the second day the rice had absorbed a lot more liquid and it was not watery. I added the full 1/2 cup of lime juice because I like the tang and brown Jasmine rice because I think it's very flavorful. The soup was ok on the first day and quite good on the second day, so if I make this in the future, I'd serve it only on the day after I made it.

  • imaluckyducky on August 10, 2013

    This is delicious and easy. Added a dash of liquid smoke, which I think elevated this recipe up a level. Meat-eating boyfriend and work friends are positive there's bacon in this when there isn't. Freezes well for leftovers!

• Double mushroom soup recipe (Inspired by Anthony Bourdain's mushroom soup)

  • imaluckyducky on August 27, 2013

    This soup has great, simple-yet-multi-dimensional flavor. The balsamic vinegar makes it sing! I doubled the recipe and used a mixture of chicken and beef stock because that's all I had left in the freezer. Would recommend letting the soup reduce a full 1/3... I was impatient and fed the family after it only reduced for 30 minutes. It was still good, but I went back and let it simmer away while we were eating dinner.

• Deviled ham spread for stuffing whole wheat pita or celery

  • Bloominanglophile on December 31, 2013

    Made this to use up some of my 8 lbs. of ham served for Christmas dinner. I like the addition of horseradish, but miss a bit of crunch in the spread. Celery or some pickle might be nice. I served it with celery and organic Ritz-type crackers.

• Raw summer squash salad with arugula, feta, and herbs

  • PennyG on July 07, 2013

    This was excellent. And a super new way to use yellow squash!

• Spicy red lentil and chickpea stew (Paula's Moroccan lentil stew)

  • Delys77 on January 15, 2017

    This was very simple to make and quite tasty. I did simmer uncovered for the last 30 minutes or so as there was a bit too much liquid for my taste. That said, in the end the consistency was just right so I would likely go with the same amount of liquid again. I did cut the cardamom back a touch as well as i didn't want it to actually taste strongly of cardamom, in the end this also worked out quite well. Not quick enough for a weeknight, but definitely an easy weekend meal.

• Basil pesto with lemon (And ten ideas for using basil pesto)

  • mharriman on August 09, 2019

    Wonderful! I especially like the creamy texture. Very easy to prepare.

• Baked mini-frittatas with broccoli and three cheeses

  • michalow on December 08, 2019

    I chose this recipe because I had all the ingredients on hand, and not because I had high expectations, but the frittatas turned out to be really tasty. I reduced the cheese a bit, added some roasted peppers and smoked paprika (instead of Spike) and baked in buttered ramekins, 35 minutes at 350 degrees. Will make again.

• Spicy cabbage salad with tomatoes, radishes, and celery (Puerto Rican cabbage salad)

  • Barb_N on December 21, 2020

    I could have sworn I bought grape tomatoes, but they were nowhere in my kitchen. I don’t picture tomatoes in coleslaw, so maybe it was subliminal. I added agave syrup to take the edge off the acid from the cider vinegar and lime juice; we loved this in it’s tomato-less state. Served this with Caribbean roast pork from Jubilee, adapting that recipe with pork tenderloins to make it weeknight friendly.

• Chard and garlic scape pesto

  • Globegal on July 08, 2017

    Good use of swiss chard & garlic scape. Very good.

• Swiss chard and goat cheese custard bake

  • Delys77 on September 19, 2012

    Served this to guests at lunch with a nice salad and it went over very well. The amount of chard and goat cheese suggested is just right and yields a good balance of tang and earthiness. Be careful not to overcook, perhaps start checking at 50 minutes.

• Baked chicken stuffed with pesto and cheese

  • Cheri on December 23, 2011

    This is good. Filling is not too heavy. I subsitituted grated fontina (what I had), but the mozzarella would be good too. I would brown in a skillet first, as this doesn't get that brown in the oven (despite the fact that I sprayed with olive oil before placing in the oven). Finish in the oven. Served with a green salad. Almond flour is a nice touch. 15- 20 minutes prep using pesto I already had, then 35 min in the oven.

• Barely-blanched broccoli salad with feta and fried almonds

  • Avocet on January 09, 2016

    A delightful recipe. But I used far less olive oil than called for; only a scant tablespoon, instead of 4 plus tablespoons.

• Steamed green beans and carrots with charmoula sauce

  • imaluckyducky on June 05, 2017

    Excellent, bold flavor that complements instead of overpowering the beans and carrots. Sauce is good on top of thawed frozen green beans

• Slow cooker ground beef soup with cabbage

  • Krisage on December 10, 2017

    After browning meat, added all but vinegar & spinach to pressure cooker (and only 2 cup of broth/liquid). Cooked at high temp 3 minutes with immediate release.l, then stirred in spinach & vinegar. Nice with parmesan.

• Baked salsa rice with green chiles, lime, and cilantro

  • Krisage on July 16, 2019

    Sautéed onions in pressure cooker then added remaining ingredients except cilantro. (Reduced water to 1 cup) and (using cooking time for brown rice) brought to pressure and cooked 20 minutes. Stirred in cilantro and added some beans to complete the dish. Yum!

• Spinach and mozzarella egg bake

  • Laura on January 15, 2019

    Made this for lunch today. It couldn't be simpler or quicker. I followed the directions exactly except that I added sliced mushrooms and sauteed them with the spinach. Instead of Spike seasoning, I used Penzey's Fine Herbs. When the dish came out of the oven it was a lovely golden brown and really puffed up. Within a minute, though, it had collapsed and was not nearly as lovely. It tasted ok, if nothing special. Curiously, the recipe says to bake for 35 minutes, but, thankfully, I checked mine at 23 minutes and it was clearly done -- golden brown and the eggs were set.

• Middle Eastern spicy ground beef with baharat seasoning, mint, and cilantro

  • apattin on March 12, 2016

    Needed more spice, but very tasty and easy.

• Whole wheat pasta salad with fried kale, tomatoes, olives, feta, and pesto vinaigrette

  • Krisage on June 02, 2019

    Mostly followed the recipe...used a mix of fresh greens instead of only fried kale and didn't have tomatoes. Still quite tasty.

• Chicken soup with farro, kale, and turmeric

  • Laura on November 18, 2018

    Like the previous reviewer, I also have found many delicious and healthful recipes on the Kalyn's Kitchen website. This one continues that trend. I subbed barley for the farro but otherwise followed the recipe exactly. My husband and I both really enjoyed it. We have leftovers and I may need to add some additional chicken broth because the barley has swelled and absorbed a lot of the liquid. Will definitely make this one again.

  • Bloominanglophile on November 13, 2018

    The recipes I have tried from this site, so far, have always been delicious. That they are also healthy is just icing on the cake (err...you know what I mean). This is the first time I have used turmeric in a chicken soup--it adds such a nice color and helps fill out the flavor, not to mention the health benefits. My family really enjoyed it, and hubby said he would like to see this repeated. Done!

• Slow cooker lentil soup with turkey bratwurst, leeks, and sherry vinegar

  • adrienneyoung on February 02, 2014

    good but not great. Marcella Hazan's lentil soup is still my favorite. And I am NOT a fan of turkey sausage. Chorizo are infinitely tastier.

• Broccoli, ham, and mozzarella baked with eggs

  • Delys77 on August 09, 2016

    This was pretty good but I think I left it in the oven a little too long as it was a touch dry. I also had to go with 11 eggs as there was no way the 8-10 was going to cover the whole dish. On the whole this is a good concept but I might add a touch of dairy and a more flavourful cheese to this in future.

• Mediterranean shrimp over spinach

  • Laura on September 29, 2015

    I made this for dinner last night and we enjoyed it -- nice flavor and the capers add a good hit of brine. It comes together very quickly--well, with the exception of peeling and deveining the shrimp, but if you use already-peeled, then it would be a breeze -- suitable for a weeknight dinner. It's also healthful and attractive. I made my own Italian spice blend with equal parts thyme, oregano, marjoram and basil. I'm not sure I would make it with spinach again -- I tend to prefer spinach steamed rather than sauteed; but I would make it with other greens.

• Mediterranean spaghetti squash sauteed with vegetables and feta

  • Nancith on January 26, 2018

    What a great recipe for spaghetti squash! So yummy, so many flavors & textures, but everything harmonious. I used a smaller squash than called for, & left out the olives in deference to hubby. Also didn't use scallion garnish. Served it over farfalle, but could surely stand on its own as in the recipe.

• Spicy roasted shrimp with garlic, sumac, and Aleppo pepper

  • Laura on September 13, 2015

    Made this for dinner last night and we enjoyed it. The spice blend added a nice flavor and a little heat, but not much. I used 16-20 count shrimp (fresh, not frozen), and roasted for 6 minutes and they were perfectly done. I did not make the optional Sour Cream and Tahini Sauce because I didn't feel it would be needed and because I'm trying to keep fat and calories low. I'll definitely make this again.

• Fried cauliflower rice with shrimp, sugar snap peas, and red pepper

  • Laura on March 04, 2016

    This required a lot of prep, chopping multiple ingredients. Unfortunately, the results didn't quite match the effort. It wasn't terrible, it just wasn't much of anything. I wouldn't bother to make it again.

• Zucchini noodles with tuna and green olives

  • Krisage on July 27, 2019

    The olives and spice ALMOST rendered the zucchini edible, in my husband’s opinion. I liked it, though.

• Low-carb sausage and roasted peppers mock lasagna casserole

  • Delys77 on August 02, 2016

    I was pleasantly surprised by this dish. We are trying to eat lower carb and I was looking for a casserole type dish that would satisfy my desire for a luscious lasagna. In this rendition the noodles are replaced by roasted red peppers. I roasted my own and they were delicately sweet and toothsome enough to be taken for some form of noodley strata. The sauce was also well flavoured and the cheese mixture was also lovely if a touch wet. Perhaps a dry cottage cheese would be in order. Definitely a repeat.

• Low-carb chicken stir-fry sheet pan meal

  • pegcalhoun on January 08, 2017

    Amount Per Serving Calories 350 Calories from Fat 158 % Daily Value* Total Fat 17.6g 27% Saturated Fat 3.6g 18% Cholesterol 93mg 31% Sodium 1292mg 54% Potassium 501mg 14% Total Carbohydrates 12.6g 4% Dietary Fiber 2.1g 8% Sugars 7.7g Protein 33.6g

• Easy Greek dip with tomatoes and feta

  • AliciaWarren on September 29, 2017

    To make this truly low carb, leave out the bread (pita or other).

• Chester's low-carb Southwestern egg skillet

  • English_Daisy on February 17, 2019

    Added 1/2 can black beans with peppers Used veggie sausage and cheese

• Easy cheesy baked keto cauliflower

  • MMarlean on June 08, 2019

    Added a sprinkling of Shichimi Togarashi, my new favorite spice blend. This was delicious - better than any mac and cheese I've had. Going to try same recipe with macaroni to see how it works with it!

• Chicken bake with olive and caper sauce

  • imaluckyducky on November 05, 2020

    5 stars! This is highly flavorful and definitely for the olive/caper lover. Comes together quickly with little fuss. Served over farro with her roasted delicata squash salad for a complete meal. Will make this again.

• Green chile turkey enchilada soup

  • Laura on December 12, 2020

    This is an Instant Pot recipe, but I don't have an IP, so I made it the old-fashioned way, in a pot on the stove. It worked fine. It was quite good and super fast and simple. Topped it with some shredded jack cheese and some Green Tabasco sauce. I'd make it again.