Toppermom's Bookshelf

  • This recipe needs some work. The idea is good, but I was not overly impressed with the result. First of all, I think you need to coarsely mash the chickpeas before adding them to the remaining ingredients. Doing it with your hands one by one is tedious at best and at least the brand of canned chickpeas that I had on hand was not soft enough to merely squeeze gently as I mixed the ingredients. Secondly, I think the flavor needs a boost. Perhaps more onion and a bit of garlic. Lastly, they did not hold together well. Overall, they are edible and have potential, but not "wow".
    about The garden burger from Quinoa 365: The Everyday Superfood added on January 17, 2013

  • Pg 87 This is a very tasty dish and easy to prepare. The flavors are excellent but the presentation is a bit bland. The sauce is essentially colorless and the skinless chicken breasts do not brown, so the dish needs some color on the plate. I served it with grilled asparagus and a salad. Will definitely make it again.

  • pg 122. I made this last night. Really enjoyed the flavors. My husband said he didn't expect to like it but really enjoyed it. An easy and light dinner for a busy week night. The dressing is really good.

  • Wonderful variation on traditional veal scaloppine with tomato sauce. Easy to construct, especially if you have pesto on hand (which I keep in my freezer from my summer bounty of basil). Served this with leftover risotto with zucchini and zucchini blossoms and salads of Tomato, arugula, and ricotta salata (from "1000 Italian Recipes") and Raw zucchini salad (from "Twenty"). My husband loved it. Will definitely do this menu again. With a glass of dry white wine, this made a great spring dinner.
    about Veal scaloppine with pesto from Sara Moulton Cooks at Home added on May 20, 2012

  • Very tasty. Light and simple. Will definitely do this again and again. Even my 2 year old granddaughter liked it.

  • This has been a family favorite for years. I usually double the amount of filling as we like a larger tart. I use frozen artichoke quarters when fresh artichokes aren't available.
    about Artichoke and Swiss chard pie from Marcella Cucina added on May 01, 2012

  • I tried this yesterday with sorrel from my garden. It is delicious and unique. I followed the recipe exactly as written. This will be on my list of things to do again. Now I wish I had more sorrel in the garden!
    about Sorrel-onion tart from Greens Cookbook added on May 01, 2012

  • The recipe specifically says do NOT use canned hearts of palm, rather substitute fresh artichokes if fresh hearts of palm are not available.
    about Hearts of palm salad from Young Man and the Sea added on March 06, 2012