Kestrel's Reviews
229 recipes reviewed. Showing 51 to 100Sort by: Book Title 
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Website: Canadian Living
This was a great way to use beans in an unexpected fashion. I used chick peas instead of the navy beans specified in the recipe. I liked that this recipe used whole wheat flour as well as white flour. I do feel that the calculation for the salt is off in this recipe since the bread was too salty even though my beans were home cooked without added salt. For anyone making this recipe keep this in mind especially if you are using canned beans. Other than that this bread was excellent, it rose well and had a nice crumb and crust. Baked in bread machine but would work as a conventional loaf too.
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Canadian living breads and pizzas
By Elizabeth Baird
- 2000
This is my favourite bread machine loaf. I always sub oil for the butter and use ground flax for part of the bran. It rises well in the machine and is great for sandwiches or with soups.
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This has a very wet dough and due to this I use the bread machine on the dough cycle, stopping the cycle just before it kneads the dough down. After this it’s fairly easy (use lots of flour on work surface) I follow their oven temps and resting period and the resulting bread is amazing. I’ve also done the whole grain version which is also excellent.
This is a bread I’ve made dozens of times, everyone seems to love it.
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Chasing smoke
By Sarit packer and itamar srulovich
Pavilion - 2021
This recipe was fantastic and quite easy to pull together. I did my eggplants in a cast iron pan on the stovetop and that worked out well (cut eggplant in half, sear in olive oil med high heat for 3-5 minutes with lid on, cook on other side 3-5 min, flip over again, lower heat, lid on for another 3-5 min). The only problem was the egg yolk, so I poached one whole egg sous vide for the top. Very delicious. Great use of eggplant, tomatoes, chillies, parsley from the garden.
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Website: Chinese Grandma
My go to vinaigrette for green salads as well as grain salads. Easy to make, emulsifies well.
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Website: Clean eating veggie girl
cleaneatingveggiegirl.com/home
This is a very simple way to cook a sweet potato in the microwave, which I found as I was scouring the internet looking for a simple preparation for this nutritious vegetable. I don't usually go for anything with the "clean eating" label, a title I heartily dislike, however I'm glad I tried this one. I also had to buy paper towels specially for this...worth it though as it's something I will definitely repeat.
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Website: Closet Cooking
Absolutely delicious sandwich. I used my own pesto with basil from the garden (no nuts) and kabuli chickpeas. Served in homemade sourdough pita breads with romaine lettuce,also from the garden. 5 stars, will def repeat.
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The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round
By Ellie Topp, Margaret Howard
Firefly Books - 2007
Very good jam. I chopped the pears into small dice for this and used raspberries from the garden. I also reduced the sugar slightly. Made 7-8 small jars.
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This makes a really good jam! I love both figs and strawberries and the jam is a great combination. I've also made it with raspberries in place of strawberries.
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I really love this jam since it combines ginger and rhubarb, two of my favourite flavours. I do cut the sugar and honey a bit, and I store it in the fridge. It doesn't last long.
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The Complete Harrowsmith Cookbook: All Three Harrowsmith Cookbooks in One Volume
By Harrowsmith Cookbooks, Harrowsmith Magazine
Firefly Books - 1996
I first made this for a memorable lunch with family, and we all loved it. It’s tangy with a bit of sweetness from the honey, and is absolutely delicious. The combination of brown rice, peas, sprouts, and celery is a real winner. Can also be adapted to other vegetables such as fresh carrots or snap peas.
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Website: Cooking Light
Excellent recipe! Very easy and adaptable. Beans are delicious. Can use cooked dried beans in place of canned. I recommend this highly!
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Website: Cooking Light
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.
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Cooks Garden 135 Recipes/Expert Growing Advice
By Canadian Gardening Magazine
McArthur & Co - 2003
This recipe is great! I love the sauce used on the green beans and use it with all sorts of vegetables, from cucumber and carrots to snow peas and sugar snap peas from the garden. It also goes well with tofu, and makes a good dip for summer rolls. I thin it out a bit for dipping and usually serve in small bowls. It's also adaptable and takes well to additions or substitutions. Very simple to make. (I use tahini instead of grinding my own sesame seeds)
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Cool Green Leaves & Red Hot Peppers: A Guide to Cooking With Fresh Vegetables
By Michael Michaud, Christine McFadden, James Merrell, James Merrell
Adams Media Corporation - 1999
A nice way to use chard stems if you have them left over. The stems are lightly cooked and then combined with avocado, salad leaves, olives, and parsley. The salad is dressed with a simple lemon juice and olive oil dressing. This makes a nice accompaniment to most meats and would also be a good lunchtime salad.
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Website: David Lebovitz
I make lots of crackers and these were pretty good and very easy. I liked the fact that they were covered in seeds; I used sesame, flax, and poppy seeds with a few fennel and caraway added in. I found I had too much of the seed mixture. I'm not sure if these are better than my regular crackers, but I probably will repeat them. Baked at 400 for 10 minutes convection. Update: the next day they tasted even better as the taste of the various seeds came through more strongly.
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Website: David Lebovitz
This cake comes together quickly and is delicious. Like the previous reviewer, I didn't use the glaze (which I'm sure would be very good), opting to sprinkle on some coarse sugar instead. I used 2 loaf tins about 4.5 x 13 inches and it needed about 40-45 minutes. Don't tell anyone, but I used the oil from my sundried tomatoes for most of the olive oil, and it tasted great. Also I used ground almonds and omitted the other nuts completely. I successfully froze the second loaf for later. Will definitely make this one again.
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Website: David Lebovitz
Made this as instructed with apricots and peaches. Made 2 smaller galettes and froze them to bake off later as outlined in the recipe. On baking day, I thawed them on the counter for a few hours and baked; my smaller ones took about 35 minutes. Very easy to make and good. My frangipane was not really detectable so next time I would add more almond extract (I went with the lower amount) and possibly increase the amount by around 50%. Good tart though, worth a repeat.
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Delia's Vegetarian Collection
By Delia Smith, Victoria Wood
BBC Books - 2002
Excellent and easy. Makes a good lunch or brunch dish and kids tend to really like it. One of my all time favourite dishes for company. I usually add a tiny bit of liquid to the goat cheese to make it more spreadable, and sometimes I omit or reduce the garlic, but otherwise make it as written.
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Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot®
By Melissa Clark
Clarkson Potter - 2017
I liked this broth; I used it to make an excellent soup (mushroom and thyme, my own recipe), and it also made a good broth on its own. I am noting the details here for my own reference and for anyone else that's interested. I used 2 packs of beef bones and 5 chicken backs. Roasted at 450 for 30 minutes. Placed in 6 Q instant pot with 3 quarts water and the remaining ingredients as listed (I would reduce salt next time a bit). Cooked on high setting 2.5 hours natural release. Total time including roasting was about 4 hours 15 minutes. More time needed to cool broth if necessary. Once cooled and refrigerated it gelled up nicely.
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A pretty good soup that was ready in just over an hour. I did omit the kombu as stated in the headnote. I found the final soup tasted good with just a hint of the ginger and spices coming through, so in future I will probably increase the ginger. Also, the soup was quite salty (even with low salt stock), so next time I would probably decrease the stock a bit and increase the water.
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Website: Donal
These are my go to veggie burgers. Very easy, quick and delicious. Video on his YouTube channel too.
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Dorie's Cookies
By Dorie Greenspan, Davide Luciano
Rux Martin/Houghton Mifflin Harcourt - 2016
I made these as written using 70% dark chocolate and walnuts. They are very good, very rich cookies. Took only about 9 minutes in my convection oven. 4.5 stars. Recipe can be found on Food 52 website. The count is totally off; I made a half recipe and got 49 cookies, not the 23 cookies stated in the recipe.
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Website: Epicurious
This worked quite well. My chicken breasts were quite large with bone in and I think this would work better with smaller pieces deboned (recipe didn't specify). Overall the taste was good, and I think it's worth trying again with smaller cuts to get the timing right. I will update this note when I do.
I tried this again with small deboned chicken thighs and it worked much better. I finally got a good cooking thermometer so took the temperature after the minimum cooking time and they were done. Will repeat with different spice blends.
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Everyday Whole Grains: 175 New Recipes from Amaranth to Wild Rice, Includes Every Ancient Grain
By Ann Taylor Pittman, Hugh Acheson
Oxmoor House - 2016
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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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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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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Fast, Fresh & Green
By Susie Middleton
Chronicle Books - 2010
This came together easily and was delicious with the dipping sauce. I didn't make the garlic butter this time. Cooking time was about 16 minutes 450 convection.
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Excellent stir fry that I make often. Very easy.
Note: I have the kindle book so I don't know the page number.
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Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats
By Anna Brones, Johanna Kindvall
Ten Speed Press - 2015
This cake is excellent and so easy to make. The recipe uses blackberries, which are great, but I’ve also made it with raspberries, blueberries, or small plums. Frozen fruit is fine for this cake.
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Website: Fine Cooking
I've made these rolls many times with various dipping sauces over the years. This is the recipe that started me, and I've made countless variations since then; with or without noodles, with different herbs, vegetarian or not. The rolls can be made ahead, covered with plastic wrap, and stored in the fridge if needed for a few hours. There are several other variations on the Fine Cooking website or you can just make up your own. Excellent recipe!
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Fine Cooking Cookies: 200 Favorite Recipes for Cookies, Brownies, Bars & More
By Fine Cooking Magazine
Taunton Press - 2011
I added some chopped pecans and mini chocolate chips to the basic dough; otherwise I followed the recipe. Took a little longer in my oven. Really good and easy cookies, that store well and taste delicious.
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This dough came together very quickly in the food processor. I used ground almonds, and made a half recipe for the sablés on the following page. Really nice dough that is easy to work with.
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Flatbreads & Flavors: A Baker's Atlas
By Jeffrey Alford, Naomi Duguid
William Morrow Cookbooks - 2008
This has become a family favourite. We sometimes sub dried cranberries for the sultanas.
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Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories
By Joanne Chang, Michael Harlan Turkell
Chronicle Books - 2013
Really good soup, easy to make and tasty.
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Website: Food.com
A really simple skillet recipe that takes about half an hour to make. Results are excellent. The only change I make is to use regular decent quality supermarket balsamic vinegar. Great with grain salads for a nutritious supper.
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Website: Food.com
A good tasting and very moist cake. You have to boil the oranges for a couple of hours so start early. The result is a dense almost brownie like cake with a different texture than I'm used to. Best on the first day. After that it developed a bit of an oily texture. Would be good for those eating gluten free.
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Website: Food.com
This is a great recipe. See the comments on the web page for many adaptations of this recipe. I use a good quality cheddar, and make my own baking mix for this. Also can use lower fat milk if you wish. Excellent to use smaller amounts of garden veggies.
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Website: Food.com
A really good recipe for socca, one of my lunch time favourites, especially in the winter. I make half the recipe in a smaller cast iron skillet. Preheating the skillet is key as is letting the batter rest to fully absorb the water.
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Website: Food.com
Such an easy sauce using primarily pantry staples. I omit garlic and I often use powdered ginger. I also use black rice vinegar. It's versatile and adaptable. Takes 10 minutes to make, if that.
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Website: Food.com
A great bread recipe. Works every time and tastes great. This bread has a very crispy crust and a soft interior with large holes.
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Website: Food.com
This was excellent. I changed the method slightly, cooking it on the stove top completely as this takes much less time. I also used mushroom stock cubes since I had no chicken stock on hand. The flavour is wonderful; I added a little hot sauce to increase the spice. Made a great dinner and I will definitely make this again.
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Website: Food.com
Good basic way to cook chicken for salads etc. I cut my large chicken breasts in half lengthwise since they were very large and added some salt to the liquids. Resulting stock was flavourful.
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Website: Food.com
These were good and not too sweet. I did sub applesauce for the prunes and made them smaller. Baked for 10 minutes convection. This makes a soft cookie.
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Website: Food.com
Great bread that rose very well in my bread machine. I made the following changes based on what I had and my preferences. Used olive oil for the butter, replaced 1 cup of flour with whole spelt flour to increase the fibre a bit, omitted the vanilla and the milk powder (didn't have any of those). I will definitely put this bread into my regular rotation.
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Website: Food.com
This is a really easy and great way to prepare bone in, skin on chicken. I’ve done both breasts and thighs with drumsticks. The addition of stock to the baking dish prevents over cooking, while the top skin crisps up. I use a mild homemade chicken stock. Once cooked, the chicken can be served immediately or saved for other dishes. It takes 45 min in my convection oven. I’ve added Chili powder to the topping for a change of pace, and I often take some stock out at the end to make couscous. Added benefit, the stock ends up incredibly delicious.
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Website: Food.com
These are fantastic pan shortbread cookies that are mixed in the food processor and take minutes to put together. I add lemon zest and use the dried cranberry option. In my convection oven they take about 35-40 minutes. Everyone I've served them to has loved them.
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Website: Food.com
I needed a quick and easy bok choy recipe that uses store cupboard ingredients, and this one proved to be simple and very tasty. I missed out the sesame seeds since I didn’t have those, but I’m sure they would be good on this. Will definitely repeat.
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Website: Food.com
These were great. I did omit the ranch dressing and increased the salt a little. I have also adapted this recipe to reduce the oil to 2 tbsp, and that worked fine. Good tomato taste, will definitely make again.
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Website: Genius Kitchen
Great bread that rose very well in my bread machine. I made the following changes based on what I had and my preferences. Used olive oil for the butter, replaced 1 cup of flour with whole spelt flour to increase the fibre a bit, omitted the vanilla and the milk powder (didn't have any of those). I will definitely put this bread into my regular rotation.
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