kaye16's Reviews
9 recipe(s) reviewed. Showing 1 to 9Sort by: Title 
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A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends
By Jack Bishop
Houghton Mifflin Harcourt - 2004
Black Bean Enchiladas : page 337
Not bad at all.
I had only 6 tortillas, so made a scaled back version, but I forgot when it came to the beans (which I'd cooked during the day). One criticism was that there was too many beans. Well, yes. Oops!
I didn't do the oven-frying business to soften the tortillas. Instead I warmed up the red chile sauce and softened them in that.
Next time I think I'll mash the beans just a bit before filling the enchiladas.
useful (1)
Very nice, easy and quick to make.
The fennel was still a trifle crunchy, while the leeks were fine. Next time, I think I might put then on to sauté for a minute or two before adding the leeks.
I was generous counting six kalamatas. No problem.
Six eggs is a lot of for two people. This might serve three okay.
useful (0)
Fresh Chinese Noodles with Spicy Cabbage : page 251
Good and easy.
No fresh Chinese noodles around here; used linguine.
Made a half recipe. Except for the cabbage, all ingredients I usually have on-hand.
I used more of the chili-garlic sauce than asked for the whole recipe and it still wasn't anywhere near seriously hot.
useful (0)
A very tasty dinner salad. Easy to make except for thinly slicing the radishes. Very nice on a hot summer evening.
useful (0)
Marked down because of poor instructions.
The taste combination was interesting, tomatoes, fennel, balsamic vinegar, better than you might expect. Glad I tried it; doubtful I’d do it again.
I used whole-wheat spaghetti rather than whole-wheat linguine, having none of that.
The instructions for handling the fennel are bizarrely incomplete/incorrect. Cut off the stalks and fronds. Check. Cut the fennel into 1/2" slabs through the base. Check. Grill. Check. Let it cool a bit. Check Cut into fine strips. Huh? I cut out the core at the bottom, then pushed the 1/2" bits onto their backs so I could sort slice finely. It worked, but was it what was intended? No pic on this recipe.
useful (0)
Mushroom Barley Risotto : page 358
Mushrooms and barley is a combination made in taste heaven. I was curious about the barley risotto business in this recipe, but I can't say it added that much of interest for the work involved.
Half a recipe serving four served two *very* generously. If you were to use this as a side dish, this amount would feed four of even six.
I used dried thyme, since I didn't want to go out in the dark and rain to pick the fresh stuff.
Having no ruby port in the house, I used marsala instead. I think a regular red wine would be fine.
Kind of so-so about this one. I've got similar recipes that are less work and taste just as good.
useful (2)
A hit. I made a half recipe, using casareccia for the pasta and feta for the cheese. My chipotle was pretty big, so the dish was nicely spicy. Quick to make and tasty.
useful (0)
Potatoes and Chard with Green Curry Sauce : page 408
An unusual taste combination to me, but it worked very well. I had about 1.25# potatoes, but used more or less all the spices, serving two for dinner. Don't know how much chard I had, just used it up. Recipe suggest serving with white rice; I'll use brown rice next time. Definitely a do-again.
useful (0)
Quick Red Chile Sauce : page 334
Pretty good stuff. I had only 3/4 cup of tomato purée (seedless, frozen last summer). Used that with a bit of water. We thought it was a *bit* on the sweet side (but then we're not used to eating tomato-y things because of allergies. Otherwise, nice tastes with a minimum of effort.
useful (0)