kaye16's Reviews
39 recipe(s) reviewed. Showing 1 to 39Sort by: Title 
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Website: Eating Well
Something good for apricot lovers. I forgot to add the sliced almonds, but can't say they were missed. Used only a short 1/4cup of sugar (sucre de canne) rather than 1/3cup. It was very full of fruit for a clafoutis (not that anyone complained), so if you have even half of the required amount, I still think this would be good.
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Nice tastes here. I used skinless bone-in thighs, and cooked them under the (gas) broiler. Served with polenta instead of rice. I'd guess this would be even better on the bbq grill. Next year ...
29mar16: Had completely forgotten I'd made this before. This time I used skinless boneless thighs, newly available in the shops. Made the whole recipe of marinade and froze half. Very yummy. Served with brown rice as suggested and asparagus. We both thought it would be good with pork chops.
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Very nice meal, would probably make a nice company meal. Easy, fairly fast.
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Sounded like an odd combination, but worked very well. A halfish recipe served two as a main course with salad. Easy to assemble. I used the liquid from poaching the chicken breasts as the chicken broth in the sauce/dressing.
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A meal in a packet. Not bad. I served with brown rice.
- I'd use parchment paper rather than aluminum foil, and not bother with the heart-shape.
- Might be better to toss the veggies with the mustard.
Easy to assemble. Timewise a bit much for a work night, but since it's the whole meal, it's easy, and the last bit is unattended, it might work fine.
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Easy, fast.
- Oops, no whole wheat spaghetti. I used gramigne instead. (This has become a favorite pasta for dishes like this, or as a side.)
- Used extra fort chorizo, making the sauce a big spicy; a bit of red pepper flakes might have been nice.
- The whole recipe might have served three; four would be skimpy servings.
Tasty and satisfying, definitely a do-me-again.
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We liked this ok. It's easy and relatively fast.
The recipe says it serves 5 with 8oz spaghetti. That seemed skimpy to me. For two I used 6oz spaghetti, all the sauce, and about 2/3 of the veggies. This made two hefty servings, so was probably a bit too much. Tasted good, though, and we ate it all.
6jan16: Made this again without realizing I'd made it before. Liked it better this time, although couldn't say why. Used up all my limes earlier in the (shopping) week, so substitute lemon. Lime would have been better.
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This was a pretty good, fairly quick meal. We liked and will likely repeat.
- I used about 7oz of WW spaghetti with most of the veggie and a bit short on chicken. It would have served three. For two, there's just a bit left.
- Instead of the ketchup, I used chili-garlic sauce.
- Fairly quick, but a bit of chop-chop, julienned carrots take a lot of time for me.
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This is easy and excellent. All eating dinner thought it was super delicious. A couple of small faults are the only reason it's not 5* :
- Spaghetti is the wrong pasta shape here. Delicious sauce and veggies want a chunkier pasta with shape to cling to. I used casareccia. Whole wheat was nice, but not required (not even by their photographer).
- My veggies were not done in 2 minutes, but the shrimp were. Fished them out (all but one, poor baby) to finish cooking the vegetables.
Other notes:
- For a 3/4 recipe, I used all 6oz of pasta. A bit more might have been nice even.
- Probably the recipe makes way too much sauce. I was making a 3/4 recipe, but used only about half the yogurt (I admit it, I didn't measure) and adjusted the rest of the ingredients to match. Except for the freshly ground pepper, which I used a lot of.
- After asparagus season, broccoli (or cauliflower?) might be a good substitute.
This definitely goes on my do-me-again list.
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I made pretty much all the sauce with only two kip filets. Used soba noodles instead of whole wheat spaghetti.
Easy to make, fairly quick. Very nice tastes.
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Very good, quick main course and salad.
- I marinated by thighs for a while in the yogurt mixture, but that wasn't asked for.
- I used curry powder because it was handier; I'm sure garam masala would be good also (the two alternatives).
- We ended up bbq'ing the thighs to avoid extra heat in the kitchen in the middle of a heat wave.
- The salad was easy and very tasty. A little bit of something spicy wouldn't be amiss.
- I used only 1tbl red wine vinegar and 1tsp brown sugar, and we thought it was pretty well perfect.
Served with brown rice as suggested.
A simple, satisfying meal.
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Very tasty, easy, and some useful techniques here.
Dinner for two, I had a 300g package of scallops, so somewhat more than would be necessary strictly following the recipe. I used the full amount of spices, and found this fine, so I'd suggest using a bit more if making a whole recipe.
I used real brown rice, rather than instant. The rice was cooked, then turned into the pan in which the scallops had been seared and tossed with chopped cilantro and lemon juice. The rice was good, and the technique of turning the rice into the pan where the scallops (or whatever) had been cooked and tossed with cilantro (or appropriate herb) and lemon juice worked resulted in especially tasty rice.
Definitely a do-again.
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The sauce and the salmon gets a 5. As a whole very good.
I made a half recipe.
My green beans were not pre-trimmed, just regular haricots verts.
My brown rice was cooked on the stove
Easy to prepare and assemble.
Looks nice, tastes nice.
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3.5 really. I liked this, my DH thought it was just OK.
It's easy and fast and, I thought, tasty.
Portion size was rather small.
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Another quick, easy, and tasty one from Eating Well. I've made similar sauces, but this one also contained tomatoes and sliced, toasted almonds. Very nice. Most of the sauce is mixed with grilled zuke, the rest spread on the fish.
Slight minus point: The skin tended to come off the zucchini slices as I mixed it with the sauce. No effect on the taste, of course, but not quite as pretty as it might have been. Maybe I slightly overcooked them?
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Tasty and pretty easy. I made the whole recipe and we ate about half for dinner (froze the rest), so the portion size is about right.
The recipe is tagged as a One-Pot-Meal, but I think it's awfully short on veg matter for that, having only shrooms and onion. I'm thinking I might add peas the next time around.
Very easy to assemble. You could probably replace the marsala with sherry or even plain red wine.
The recipe calls for skinless, boneless chicken breast halves; it might be even nice with boneless thigh meat.
Eating Well suggests serving this over whole wheat noodles accompanied by a green salad, so that's what I did. The amount of noodles used should be as for a side dish, rather than as for a main.
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A really nice dinner for a hot summer day, ready in about 20 minutes. The only cooking required is to sauté some chopped eggplant and garlic. The rest can be assembled while that cooks.
The suggestion is to lay the eggplant/bean salad along with sliced tomato, sliced red onions, feta, and kalamatas out on a platter -- I did it on our individual plates -- and very attractive it was. But it could all be mixed together just as well.
This might make a nice picnic salad. Also, in greater quantity, a nice platter for a buffet dinner.
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We liked this. It was tasty and easy to assemble. A bit long on wall-clock time for a work night, but there is lots of unattended time in the oven where other things can happen.
The only problem I see is that there was too much liquid left and the end, and not enough bulgur. I suspect the bulgur should be at least doubled, and will do that next time.
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Made a half recipe for the two of us; liked it a lot. If you have the spices and carrot-stuff ready and it goes together with minimal effort while other things are finishing up.
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A very good dinner, easy to prepare, easy to eat. The bsprouts are nicely roasted (and thus edible). Reported the roasted lemons are edible too, but I didn't think to try one since I was in hurry.
The roasting tray could be put together ahead of time, then popped in the oven later for cooking.
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Well, the pancake itself was delicious. I made a half recipe for 2, a light dinner with a salad. The accompanying sauce, reduced balsamic and honey, was horrible. Reduced to the approximately proper amount, it was still more in volume that the instructions you have you believe and it set like caramel on the plate, and didn't have an appealing taste either. I'd make the "pancake" again, but don't see the need for a sauce. Would made a nice luncheon dish.
The red onion and goat cheese combination was nice, but I bet this would be a nice way to use up odd bits of veg that are hanging around.
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I made this with tuna rather than salmon (it looked nicer at the shop), and that was bbq'd rather than roasted in the oven. Whatever. The salad was an excellent foil for the fish, whatever it is and however it was cooked.
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Very good.
I made all the salad and sauce with half the same.
Cooked the salmon under the broiler (separate on my stove), rather than grilling.
Tasted the sauce and thought it needed a smidge more curry powder; added probably another 1/8tsp. This was very good. We had a discussion over who would lick the bowl.
Altogether a nice plate.
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I made a half recipe (from the nov/dec10 magazine, really), just right for the two of us. Served with orzo. I broiled the salmon rather than cooking in the skillet.
Very nice and easy. Pretty presentation. Probably OK for company. Sauce could be prepared ahead, I expect, and reheated while the fish broils.
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Very nice dish. I served with a salad, but it wasn't really necessary, since the recipe is really a whole meal. Roasted veggies have lots of flavor, enhance by the oil-lemon juice-maple syrup dressing.
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This was pretty good. I made a half recipe, using some chicken sausages from the freezer. I added a pinch of red pepper flakes and called them hot sausages.
Not having a microwave, I steamed the zucchini shells.
Easy to assemble and tasty.
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Tasty, recipe, but I think it would be nicer to serve the scallops and bell peppers with their bit of sauce over polenta, rather than wrapped in a tortilla.
Don't know if frozen tortillas are ever "dry". I let mine sit for a bit nestled in layers of paper towels and they seemed to brown ok.
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Seemed like a good idea, but didn't seem to work to our minds. the sauce was too fat and was fairly boring in spite of the green peppercorns.
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Simple and good. Refrigerated pesto isn't something commonly found around here, but I finally scored some at Grand Frais. Ed bbq'd the salmon (to keep the heat out of the house), and I used whole wheat spaghetti rather than fettuccine. Used only about half the pesto, otherwise the spaghetti would have been swimming.
Very good.
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A really nice, pretty summer salad main.
The recipe says it serves six. I made a halfish recipe (things divided in half better than in thirds) and the servings were quite large, so six is probably accurate.
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Very tasty variation on pulled pork sandwiches.
- Made all of sauce and slaw with about 2.5# meat.
- Used only 2tbl of sugar, rather than 4tbl.
- Overlooked the "divided" tag on the curry paste, so put the full amount in the crockpot. Then used an additional 1tbl in the sauce at the end. This didn't hurt anything. If you like things hot, you might add a bit of cayenne to the sauce at the end also.
- Used full fat coconut milk.
The slaw was good, but the two of us ate it all and there's about half the meat in the freezer now.
I'm thinking ten servings is a bit much. We'll get four generous servings out of less meat. Maybe six to eight servings would be reasonable.
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Yummy and could hardly be easier.
I broiled rather than baking at 450F; used grainy mustard.
The recipe suggests ground chipotle as an alternative to smoked paprika, which makes little sense to me, chipotle being quite, um, zingy, while smoked paprika is just a bit of taste. Might work but would be a different dish altogether.
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Have done this twice now -- it's is a super way to cook a chicken on grill. Spatchcocked, it's weighed down by two bricks (not a single one). The skin is crispy and very edible (I'm not a big skin fan.(
The recipe has you rub olive oil, salt, and pepper under the skin. You can add a good dose of any other flavoring you prefer.
The bbq chef reports that the second side is done in 10-15 minutes (rather than 28-30), but this could be because our chickens have been slightly smaller than the recipe asks.
Definitely a keeper recipe!
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The two of us enjoyed a half recipe of this for dinner.
- The cauliflower wanted a lot more time to cook than indicated.
- No pancetta; used unsmoked lardons instead.
- No red chilies; used dried crushed pepper flakes.
- Used all the olives for a half recipe.
Easy and worth doing again.
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A very nice variation on the filled-pasta alla panna style, which was one of my weeknight fallbacks.
Easy and fast to do, this makes a tasty weeknight dinner.
I had tortellini that were filled with a basil-cheese mixture (well, the filling was green); the stronger taste of spinach would probably be nice.
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We liked this a lot. Easy to make and comes together quickly once your prep work is done.
- The recipe call for 1# (454g) of chicken to serve 6. I had ~350g for two.
- Made all the sauce, with only 1tsp brown sugar.
- 3/4tsp crushed red pepper.
- 2 cups of broccoli bits, slightly more water probably. Toss for a bit, then two 3-minute sessions covered. Then the broc was done.
- Fresh cilantro and mint. Basil from the freezer.
Good stuff.
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Pretty good stuff, easy and fast.
- Used half of noodles and meat; all of sauce and veggies.
- Used green curry paste.
- Cooked my green beans before chopping.
- Forgot the cilantro at the end; this would have been a nice touch.
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Very nice variation on a black bean salad. Easy to make and tasty. Made a half recipe, served with a mâche/rocket mixture.
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Pretty good. Made a half recipe, using an 8" square casserole.
The recipe takes a long time in the oven (2x 45 minutes, more or less), but you can be busy with other things while this is happening. Nothing's difficult to do.
The recipe says it serves 12. We will have 4 servings (oink, oink) out of half, making 8 total serving.
No pepper Jack; used mimelotte with added chopped jalapeños. Add lots of jalapeños at the end, maybe double what's asked.
This might be good at a buffet dinner.
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