kyaralao's Reviews
11 recipes reviewed. Showing 1 to 11Sort by: Book Title 
| Date | Rating | Recipe Title
Easy Vegetarian: Simple Recipes for Brunch, Lunch, and Dinner
By Ryland Peters & Small
Ryland Peters & Small - 2007
I love this one. I usually add a bit of basil and oregano (dried or fresh) and a chopped carrot. I also mash 1/3 of the beans before adding them to the soup. I make a spinach, almond, bell pepper, and maitake mushroom salad with a feta dressing while the soup simmers.
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Delicious! the onion is a bit much as written; I either halve the onion or put in a full onion and also add a cucumber and a couple of small tomatoes. I like lemony flavors so I use all the juice from a small lemon.
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Yum! Good. The broccoli was a bit bland as written and needed a bit of seasoning. I added 2 small dried chilis and 4 shisito (little Japanese peppers) with the garlic and chili. I mashed crushed red chili flakes, some extra lemon juice, and lots of olive oil up with the broccoli. Lovely.
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How To Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2006
This was really good once I added a bunch of mint leaves. I make it with plain yogurt so it feels both savory and healthy.
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A very tasty basic tomato pasta! I lightly mashed after chopping it to release more flavor. I added some diced olives because I love them. And I found it hard to crush the recommended whole plum tomatoes as suggested -- I would either use a food processor on them before cooking or get diced tomatoes the next time. As it was, they never really broke down properly into sauciness.
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It's a basic risotto, it does its job. Good with artichokes and asparagus. The carrots are added in Step 2 with the onions and celery, but I would prefer to add them a bit later so they keep more of their own texture.
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This is my favorite recipe so far from this book. Servings were generous, the fish came out just right, the the topping was lovely. I used cod instead of snapper (about 5 minutes each side). Everything else I kept the same and was happy I did.
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The flavor on these was very, very subtle. Bland, even. I get that this is kind of a base recipe, and it really does need some variation and additions to make it interesting. I made the spice cookie variation with 3/4 tsp cinnamon, and a meager 1/2 tsp each of ginger and cloves and that was a little better. Not a stand-alone cookie for me, although for some tastebuds the muted sweetness might be just right.
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Madhur Jaffrey's World-of-the-East Vegetarian Cooking
By Madhur Jaffrey
Knopf - 1981
Came out with a very mild, but pleasant flavor. I added a lot of crushed chili flakes and salt. The next time I made it I also added a head of blanched, diced cauliflower, curry powder, hot sauce, and cilantro. Better!
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Very pleasant, but not especially spicy (or exciting). I made it just as written.
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Good, and very fast prep! Not much to chop.
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