stockholm28's Bookshelf

  • This made a healthy vegetarian main dish and was a good way to use winter squash for someone who is not very fond of squash. I used koginut squash.

  • Good use of CSA ingredients. Quick and easy. I substituted kale for the spinach and corn tortillas for whole wheat.
    about Mushroom, spinach and goat cheese quesadillas from The Washington Post added on November 13, 2020

  • The kale/garlic/mushroom filling was simple but very good.
    about Mushroom kale lasagna rolls from Skinnytaste added on November 11, 2020

  • I liked this and it was a good use of spaghetti squash. The squash I had was huge, so I scooped the squash out and made this in a baking dish. I roasted the squash the day before.
    about Spaghetti squash sausage lasagna boats from Skinnytaste added on November 07, 2020

  • I loved this. I substituted boneless, skinless chicken thighs and it was ready in 35 minutes. The whole milk yogurt resulted in a lot of liquid on the sheet pan, and I pored some of that liquid off about half way through.
    about Sheet pan chicken tikka from Smitten Kitchen added on October 26, 2020

  • I thought this was solid, but didn’t find it all that special. I used soy sauce (a suggested substitute for the Braggs liquid aminos).
    about Shaking tofu from Vietnamese Food Any Day added on October 06, 2020

  • I enjoyed these tacos. My caesar dressing was too lemony, probably because the lemon I used was quite large. I’d cut back on the lemon juice a little.
    about Shrimp scampi tacos with Caesar salad slaw from Skinnytaste added on October 04, 2020

  • This tartar sauce was very good with the crabcakes.
    about Smarter tartar sauce from Food You Crave added on October 04, 2020

  • These were delicious and all about the crab. There is almost no binder (just one egg and 1/4 cup breadcrumbs) and thus the uncooked mixture really didn’t hold together; they were clumps of crab rather than cakes. They did basically hold together once baked. I didn’t have cooking spray, so just used a little olive oil on the pan and the breadcrumbs on the outside got crispy.
    about Crab cakes with smarter tartar from Food You Crave added on October 04, 2020

  • This was very good. I was skeptical before I made it as I am usually disappointed by reduced calorie desserts, but I found this very satisfying.
    about Chocolate zucchini bread from Skinnytaste added on September 27, 2020

  • I liked this, but I agree with mharriman that the marsala flavor was weak.
    about Chicken Marsala on the lighter side from Skinnytaste Cookbook added on September 25, 2020

  • Update. This was a great way to lighten up lasagna and the zucchini ”noodles” worked well. I grilled the zucchini on an outdoor gas grill in three batches; it would have taken forever on the stove on my small grill pan. I thought the meat sauce was a little boring so might add some oregano and red pepper flakes in the future.
    about Noodle-less zucchini lasagna from Skinnytaste Cookbook added on September 22, 2020

  • I’m glad I tried this but I didn’t love the dish. The muscadine grape ”sauce” reminds me of a spiced apple sauce. I do agree with TrishaCP that her technique for keeping the skin crispy worked very well.
    about Muscadine-braised chicken thighs from Deep Run Roots added on September 20, 2020

  • I love both coconut and panna cotta but I did not like this. The texture was good, but the taste left much to be desired.
    about Coconut panna cotta with fresh raspberries from Skinnytaste Cookbook added on September 20, 2020

  • This was an easy and satisfying one pan meal.
    about Sage-rubbed pork chops with warm apple slaw from Food You Crave added on September 17, 2020

  • This is very good and quite low in calories if you skip the bread.
    about Chicken gyro salad from Smitten Kitchen added on September 12, 2020

  • This was pretty quick to make (except for prepping the shrimp). I’d consider adding more vegetables to the salad. I liked it, but ”bangin’ good” is a stretch.
    about Bangin' good shrimp from Skinnytaste Cookbook added on September 11, 2020

  • This was very good. With the glaze it is pretty sweet ... definitely a dessert.
    about Zucchini cake with crunchy lemon glaze from David Lebovitz added on August 25, 2020

  • The sweet potatoes did not really crisp much. I subbed stone ground cornmeal for polenta. I’m not a huge sweet potato fan, but I’d make these again.
    about Sweet potato chips from Ottolenghi Simple added on July 19, 2020

  • The sweet potatoes did not really crisp much. I subbed stone ground cornmeal for polenta. I’m not a huge sweet potato fan, but I’d make these again.
    about Sweet potato chips from Essential Ottolenghi added on July 19, 2020

  • I also really liked the tartness of the pickled cherries and wished that my cherries were cut in half so that I could have more bites with cherries. It is an interesting combination of flavors. This would hold up well for a picnic. I subbed Virginia peanuts for Spanish peanuts.

  • Loved this. The skin was so crispy and this was both flavorful and simple. I added some new potatoes to the roasting pan about 30 minutes in and they were also delicious.
    about Roast chicken with harissa from Moro added on June 20, 2020

  • I only made the cinnamon pavlovas, but they were delicious. I cut back slightly on the cinnamon as I had some very strong Vietnamese cinnamon. They were delicious simply topped with whipped cream and peaches.

  • I enjoyed this. It is a fairly quick skillet pasta dish and easy to scale down.
    about Corn bacon and Parmesan pasta from Smitten Kitchen added on June 13, 2020

  • This was very good despite some less than stellar ingredients and substitutions. I had some rather flavorless cherry tomatoes, jarred green olives rather than black oil-cured, Boars Head pecorino romano which was a little bland, and dried oregano rather than fresh marjoram. Still, this was a good dinner. I did have to alter the recipe or my garlic would have been completely burnt. He has you saute the garlic in oil for 5 minutes and then add the tomatoes and cook for 10 minute. My garlic would have been completely burnt if I’d left it in the pan that long, so I took it out with a slotted spoon at 5 minutes and then added it back at the end. This was pretty satisfying and I loved the bucatini with this.