kaye16's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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The Eating Well Rush Hour Cookbook: Healthy Meals for Busy Cooks
By Magazine of Food and Health, Elizabeth Hiser, Eating Well Magazine
Eating Well Book - 1995
Cranberry-Pear Clafouti : page 209
Pretty good.
- I used only 1/4cup sugar (rather than 1/3cup) to roast the fruit, then only 2tbl sugar (rather than 1/4cup) for the batter. Did not sprinkle the confectioners' sugar at the end. Think I would reduce the sugar with the fruit to 3tbl next time.
- Especially with the leftovers, I thought the vanilla was too strong.
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Pan Bagna : page 85
Very nice sandwich, easy to assemble.
- I made a half recipe; easy to split.
- Think a yellow or green bell pepper would be nicer for the color. (A red bp with tomato was a bit monotonous.)
- Use water-packed tuna.
- I didn't whiz the bread crumbs, just tore them up by hand.
The sandwich but itself is quick. And good.
(Should be Pan Bagnat, I think?)
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Peach Compote with Basil : page 87
Sh! Don't tell Eating Well, but I served this delicious compote over some vanilla ice cream. The basil was a nice touch, adding a spicy/peppery note to the sweet.
I used less sugar than was asked, 3 tablespoons for a half recipe, and it was great.
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Romaine Salad with Garlic Dressing : page 86
A very nice salad, a bit different from what I make everyday.
- I made half recipe.
- Uses an impressive amount of garlic, but it's cooked so the taste changes.
- I used my staff mixer to whiz the dressing, including the cooked garlic and all the anchovies. There are three anchovies asked for a half recipe, two to be whizzed and one to be included in the salad. Three was borderline too anchovy-y. Two big ones or three small ones might be better.
- I shaved some parmesan rather than grating it.
Can see doing this salad again when you want something a bit special.
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Salmon on a Bed of Lentils : page 207
This lentil and salmon dish is rather French; I've made something very similar from a French cookbook. It's very simple to prepare. You sauté some shallots and garlic; add some chicken stock, lentils, a clove-studded onion, thyme, and S&P; simmer till the lentils are about 10 minutes from being done. Then add finely chopped turnip and carrot and cook till these are done. Finally put the salmon on top, steam-poach for a few minutes, and serve. Yum!
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Spinach & Citrus Salad : page 208
Very nice salad.
I might do this again with arugla/rocket/rucola, which would be just as good.
Along with the greens, there are red onion slices that have been soaked in water to soften the taste, sections of red grapefruit, and a dressing of grapefruit juice, olive oil, grainy mustard, honey, and garlic.
This is a go-with for the Salmon on a Bed of Lentils, part of a complete menu.
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