| Maybe even 5.
This is kind of eggplant parmesan with spaghetti and hard-boiled eggs. It's probably even better made the day before and baked just before serving.
Instructions are a bit on the vague side.
- I used 350g fresh, store-bought spaghetti, where the recipe calls for 1.5# ... fresh or dry??? I think somewhat more that I used would be ok, but not 1.5# of fresh, let alone dry.
- I had 3 eggplants, about 350g each. Are these large? I sliced them rather thin; this seemed to work ok.
A bit time-consuming to prepare all the bits and assemble. Baking is unattended, so good for company. Can be done ahead. Definitely something to do again.
Served with Spinach Salad with Yogurt. |
| A really simple salad, very yummy.
- One beet that I'd roasted the day before was 1/2#. I diced that up, saving a couple of slices for the garnish.
- The one cup of yogurt asked must be too much. The jars for my homemade yogurt are a long 1/2cup. This was a bit on the much side. I think 1/3-1/2cup would be fine.
Otherwise this is a super side, easy to make and serve. The whole recipe would probably serve four, although two of us managed to eat it all. |
| I've made this both with eggplant and with zucchini. The instructions are a bit wobbly and it seems like you should be using both. I suppose that would work, but I think I might prefer the one-or-the-other approach. It's simple, but very tasty. And easy. |
| Interesting lemon marinade for chicken. I used my staff mixer to buzz together the lemon juice, onion, garlic, olive oil, and S&P. I used thighs only. Removed the skin. Marinated about 6 hours. Good. |
| This is meant as a side dish, but I served a whole recipe as a main vegetarian dish. As a main, it would serve four (the two of us will have two dinner); as a side, it would serve 6-8. I used gruyère for the cheese.
Although it's very simple, it was very tasty.
In my edition, the recipe didn't say what to do with the sautéed onions, so I searched a bit online and found almost exactly the same recipe that said stir together the zuke and the onions before putting into the casserole. It also said to add paprika, so I added a goodly dash of smoked paprika.
Easy and tasty.
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| We really like this salad. I use feta for the cheese. Zingy, tasty. |
| Pretty tasty, although the recipe is a bit weird.
- Not sure how many it's supposed to serve. Two cups of rice for four people is a lot, but that's what I did, using one cup for a half recipe.
- Two pounds of fish is a lot for four people also. But that's what I had. (Lieu noir, a cod relative, saithe, I think, in English.)
- The fish is supposed to be simmered for 15min. Yipes, it would be mush in that much time. I took mine out of the broth somewhere between 8 and 10min.
- The rice was tasty with the oniony-fish stock to cook in.
- The lemony-oniony-fish stock sauce was good. |
| Really nice grilled meat.
I made a halfish recipe using lamb.
Did not used the sieved pulp of tomatoes.
Very tasty.
Buzzed all the marinade ingredients with my staff mixer. |
| A nice salad, and easy ... spinach with a dressing of yogurt, garlic, S&P.I used frozen leaf spinach since the season for fresh spinach has passed. |
| I liked this; DH not so much.
Still I'm never sure what to do with soggy salads like this; it's really more like a soup. |
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