Kestrel's Profile

Joined: September 21st, 2012


Latest review:

February 6th, 2019

Ligurian kale, chard, and potato torta from The Book of Kale: The Easy-to-Grow Superfood 80+ Recipes

A nice vegetarian meal. I added some extra cheese and I didn't use the chard. Instead I put in more kale. Baked 35 minutes at 400 convection. Would make a nice lunch for guests. read more >


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Kestrel's Reviews


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3 recipe(s) reviewed. Showing 1 to 3Sort by: Title | Date | Rating

Everyday Whole Grains: 175 New Recipes from Amaranth to Wild Rice, Includes Every Ancient Grain

By Ann Taylor Pittman, Hugh Acheson
Oxmoor House - 2016

3rd September 2017 (edited: 24th March 2018)

Blueberry streusel bars : page 306

Loved these bars. Sweet enough without being too sweet. I subbed a combination of spelt, rice flour, all purpose and sorghum flour for the whole wheat pastry flour, and lime juice for lemon juice. Baked at 350 convection for 35 minutes and they were done perfectly. This recipe is available on the cooking light website http://www.cookinglight.com/recipes/blueberry-streusel-bars

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4th February 2018

Crunchy zucchini chips : page 239

The taste was good but the texture just didn't work for me. I also had trouble getting the mixture to stick to the zucchini. Pretty fiddly so I probably won't make again.

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4th April 2018

Popped amaranth and sesame candies : page 91

Brown sugar and honey are used to make a caramel, then popped grain and sesame seeds are added. I used popped quinoa since that's what I had. A very easy homemade candy, you just have to watch that the caramel doesn't get too dark. It is very difficult to spread out (and it's hot, of course) and I wasn't able to cut it into bars. Broken into irregular pieces it's good to eat as is or to add to the top of other desserts.

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