kaye16's Reviews
1460 recipes reviewed. Showing 1401 to 1450Sort by: Book Title 
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The vegetarian feast
By Martha Rose Shulman
Harper & Row - 1979
My veggies, started yesterday, are marinating for a meal later today. First sample is tasty.
- To be able to submerge all the veggies, I ended up with double the liquid ingredients of marinade in the same proportion as Shulman directs.
- Not the season for Brussels sprouts. I added some broccoli.
This was definitely a hit.
- Many of the cherry tomatoes were done to smush. They should cook less.
- "Small" florets of cauliflower should be smaller than I usually cut them.
- The pearl onions were a hit, which is a shame since they are extraordinarily tedious to peel.
- The mushrooms were a hit.
- Quite thin haricots verts were perfectly done. Fatter regular green beans might want a bit longer to cook.
Served with some sliced baguette to soppy up the marinade on the plate.
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I did this in aug91. Very good is all I wrote.
This recipe for spanikopita is interesting (to me) because it has mushrooms.
- For the spinach, a 750g package of frozen spinach does the job.
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My note from feb90: Tasty. All veggies could be chopped ahead and assembled in last 30min.
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Vegetarian Planet
By Didi Emmons
Harvard Common Press - 1997
Made a half recipe of this as a go-with for Jamaican Burgers. It made a huge amount, probaby 3cups, rather than 2-1/4cups as suggested in the recipe.
Easy to make and remarkably delicious.
Served with the burgers, twice, with boudin noir (instead of the usual apple-something), and with foie gras.
Used the last bit at the 2-week mark. It was still tasty, but looking a bit brown and tired.
Definitely a keeper.
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Excellent veggie burger. Served as patties, without buns. Served with Banana-Ginger Chutney.
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A very satisfying meal. Why is orzo so nice in the mouth?
The two of us ate all of this as a main. Probably the pasta could be reduced to 7-8oz. Otherwise easy and delicious.
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(The title probably should have been titled Pasta with Baby Spinach, Red Lentils and Ginger.)
Spinach flavored with garlic, ginger, and sage with pasta and red lentils. Very interesting tastes.
Emmons asked for penne as the pasta. Both of us thought this was completely wrong. Casareccia or mafalda would have been better. And not quite so much.
I made a half recipe, and used half the butter that was required. I don't know why olive oil wouldn't work just as well.
Used frozen leaf spinach.
Will play with this one again, since it was quite satisfying.
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This was very good, if not quite there, but worth repeating.
- I made a halfish recipe, but used all the chickpeas because that's what I had.
- I didn't have slivered almonds (inventory control failure!), so used whole white almonds, toasted them, the chopped coarsely. We actually like this, but might toast after chopping next time.
- I didn't think there was enough wine to cook the veg (carrots and bell peppers), but it was fine.
- I used half smoked paprika and half a piquant paprika. Not piquant enough. We ended up applying a lot of tabasco (jalapeno worked quite well). Needs some red pepper flakes or something for a bit of zing.
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4+, says Ed. Pretty good stuff. Easy to make.
I used wide rice noodles because that's what I had.
Cashews instead of peanuts.
I buzzed a whole chili with the sauce, since I know Emmons is a bit restrained with the hot stuff.
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Pretty good stuff. Be a bit generous with the curry powder. I cut back the milk by at least a cup, since it seemed way too much. Result was tasty.
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Vegetarian Suppers from Deborah Madison's Kitchen
By Deborah Madison
Broadway - 2005
A nice, tasty meal.
- My pasillas were moldy (argh!) and then I found my guajillos were moldy (oh no!). So I used anchos.
- I forgot to stir in the crema (aka crème fraîche) so I just blopped it on top and we stirred it in at the table.
- I completely forgot the avocado, which I'd set aside just for this.
- The recipe is meant for four, but two of us ate it all as a one-dish meal. And enjoyed it very much.
Will definitely try this again when I've restocked my dried chiles.
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"Serves 4 generously". I'd guess so, because a half recipe served two very generously. Generously and well.
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Pretty good. DH liked a lot. I thought the onions were strange. They were cooked slow for 30 minutes, so starting to get sweet, but not quite caramelized, and still a bit crunchy. I'd rather cook them faster, till soft, and skipping that sweet taste. Fromage blanc and eggs made a nice custard.
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Cabbages and leeks. Sounds like something really simple. Yes, but very tasty and very satisfying. I made the plain recipe. Will reheat the leftovers topped with some grated gruyère, which I happen to have in the fridge wanting to be use. Definitely a do-me-again recipe.
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This was a decided hit. Very tasty. Easy to assemble, if a bit messy with lots of bowls for this's and thats. As suggested, I made the the Salsa Cruda (without Avocado) on p118.
My tortillas never got crispy, but that wasn't really a problem.
Used my own Pickled Onion recipe, which is somewhat similar to Madison's, but includes a slog of tabasco.
Anyhow, a very tasty and satisfying meal.
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Website: Vegetarian Times
Quite good -- kind of a samosa pot pie -- but underspiced and oversweetened the way things frequently are at VegTimes, I think.
- Didn't use whole wheat flour in the pastry; used ghee for the fat.
- Doubled curry powder and red pepper flakes.
- Omitted the agave syrup.
- Served with raita and mango chutney.
Serves 6? Dainty eaters with other courses perhaps. We'll get 4 one-dish meal servings out of it.
- Next time I will finely mince some ginger root and add with the garlic.
- Could use other veg or odd bits of frozen or cooked veggies.
Wish I could manage a pretty pie crust. Tasty, I manage, but pretty not.
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Website: Vegetarian Times
Very tasty. Just the kind of dessert we like, not terribly sweet, fruit and custard. Easy to make. Nice presentation.
I forgot to turn the oven down when I put the filled pie into the oven, so the edges were a bit dark. Only a small problem.
- Piecrust is made of gingersnaps (rather than graham crackers), held together with one whole tablespoon of melted butter. This must surely be an error. I added quite a bit more butter and the crumbs still wouldn't hold together enough to line the sides of the pieplate. I just smushed them firmly to the bottom so there was a thickish layer underneath.
- I used sucre de canne (raw brown sugar), measured just a bit short.
No idea why they call this "eggnog". Maybe to give it seasonal appeal? Gingersnaps and pears tossed with lemon juice and chopped fresh ginger do not give an eggnog flavor. They do give it a nice flavor though.
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Website: Vegetarian Times
Quite good this, quick and easy.
The zucchini is julienned and added to the boiling pasta for the last minute. My mandoline made such fine strips that I just added them to the colander when I drained the pasta.
The portions are a bit small. This is supposed to serve 4. I made half and we thought the servings were a bit skimpy.
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Website: Vegetarian Times
Very good, easy, and adaptable.
I made a halfish recipe using what was labelled chard at the shop, but looked more like bok choy. I called it bok choy and brought it home. Actually any of the strongish tasting greens would do here.
For my halfish recipe, I used 6oz of whole wheat spaghetti, when it should have been only 4oz. This amount seemed fine.
It might do to start the bell pepper sautéing a minute or so before the green, just to get it started.
I used Parmesan rather than Romano. Don't think it made any difference.
The whole thing was quite quick to make. I had all the prep done while the spaghetti water came to a boil.
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Website: Vegetarian Times
A hit.
Maybe 4.5, since the asparagus needed a teeny bit more cooking. I added the asparagus tips after the stems since they cook more quickly.
All fit in my 25cm tart pan.
I added an extra egg as someone on the VT site suggested.
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Website: Vegetarian Times
Good stuff.
I used 300g of fresh tagliatelle with all the sauce as a main for two, rather than four. There was a bit too much sauce. I'll measure all a bit short next time.
- Forgot the black sesame seeds. :-(
- One large carrot, with strips from the peeler.
- Added some chopped cilantro, because I had some to use.
Very tasty. Very quick.
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Website: Vegetarian Times
A half recipe for dinner, served on a bed of red-tip lettuce. A hit.
- Red lentil cooked for 25min are mush. Mine were cooked +/-10min; some were mush but most were whole.
A half recipe was a good main for two.
Would be a good salad for a potluck meal.
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Verdura: Vegetables Italian Style
By Viana La Place, Ann Field
Cookbooks - 1998
An interesting soup, with lentils butternut squash, and fennel (bulb and seeds). I'm not really a fennel person, but this was a good combination.
The recipe says it serves 4-6. As a main course, 3 is more like it.
It's not for weeknights maybe, since it takes about an hour to assemble, but it's easy to do -- there are "spaces" where things are cooking relatively unattended and you can prepare the next bit of the recipes.
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A good soup. A bit long in cooking, so not for weeknights (unless made ahead and reheated).
Maybe because it was puréed to smoothness, it didn't seem like a dinner soup. We thought it would be better in a mug, accompanying a sandwich.
Looking forward to the leftovers.
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The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
By Martha Rose Shulman
Rodale Books - 2010
An interesting and easy way to cook salmon. I'm not sure it tasted any better than broiled, but it was good.
The mushroom garnish was good. There's a bit of conflict between the instructions and the picture. The picture clearly shows sliced shrooms, but the instructions never have you slicing them. Also, I made half a recipe and had much more in the way of garnish than the photo shows.
Nevertheless it all tasted good.
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Made a halfish recipe of this, served over plain basmati rice as the main course. (Discovered that a medium-size European head of cauliflower weighs about 75% more than an American one, according to the weight given here.)
Interesting that it was such a dry dish, there's no sauce at all. Altogether, especially with a nice Indian pickle on the side, it was pretty good. I used 2 chiles for my half recipe and it was nicely tingly.
Easy and quick to make. You could do the cauliflower ahead and prep the rest, then finish off the dish while the rice rests.
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I'll add a Me too here. A very nice, quick light dinner. I made a half recipe, used a whole adobo chipotle, unseeded, which made the dish nicely tingly. For cheese, I used what we call pyramid goat cheese. It's a commercial goat cheese that comes in a pyramid shaped box and has a texture a bit softer than cream cheese. (We find it useful for dabbing on whatever needs that extra big of flavor.) I warmed/softened my tortillas by laying them on the sauté-ing mushrooms.
A nice idea that could be embellished in many ways. Adding some (soaked) dried mushrooms might be interesting.
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A bit disappointing. A good idea, but didn't work as well as I expected.
It might be nicer to prepare this in individual dishes, because it's difficult to serve up scoops of lentils and keep the nice rounds of softened goat cheese looking nice on top. Individual casseroles topped with cheese could be popped in the oven for the cheese to melt.
Somehow the warm lentils with vinaigrette seemed a bit odd. I really wanted them to be tepid or cooler, but then it would be difficult to arrange for the melted cheese.
The flavors were nice enough, but it wasn't very attractive served.
I made a long half recipe (had a jar with 9oz lentils left); this amply served two as a main course.
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An easy and nice carrot salad with a slightly exotic taste.
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I made more or less a half recipe using the last of last Thanksgiving turkey, rather than poaching chicken breasts.
I chopped the chipotle in adobo (unseeded) and added it to the dressing, rather than tossing strips with the salad.
The recipe calls for quite a lot of chicken broth used to thin the dressing, but I thought it was plenty thin without any addition. (Can't think why a dressing of olive oil, buttermilk, lime juice, and white wine vinegar would be too thick.)
Mixed the dressing and meat, along with radishes, cilantro, and avocado, with 100g of mâche+roquette, rather than romaine, of which there was none at the shop.
It all tasted good, especially eating outside.
Dressing very tasty.
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We're big fans of broccoli salads and this is another favorite already.
I had 5-3/4 ounces of chickpeas in a jar, which was more or less a heaping cup, rather less that the 8 ounces that Shulman asks. I'd stick with the cup measurement, since what I had turned out to be a good balance.
Interesting that the photo in the book does not show any red bell pepper strips; those seemed more or less superfluous to us.
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Half recipe as dinner for two (with salad), quite good, although we found the caraway taste a bit strong. I can easily see this as a brunch dish, or even as a starter, cut in thin wedges with a a bit of salad on the side.
This was my most successful frittata to date, maybe because I have an appropriately sized cast iron skillet now.
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Pretty blah. Last week I cook salmon in the same way and it was quite good. This time it was dry and tasteless. Not sure if it was the salmon itself (on special today) or if it was slightly overcook?
But the lentils, usually a favorite, stood out in their blah-ness. Since they were fairly shortly out of the box (into a jar), I thought they might be overcooked; instead they were undercooked. And they really lacked flavor. Put those lardons back in. Or maybe cook in chicken stock instead of water.
The center of a definitely so-so dinner.
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A risotto with barley instead of rice - why not!
I made a half recipe as dinner for 2, with a big salad as a go-with. A half recipe should serve 3, and it might have, but the servings would be pretty skimpy.
The cauliflower was a surprise for me in a dish like this, but it worked quite well. Some mushrooms would be good also, but I think barley and mushrooms is a combination made in heaven.
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Liked this a lot. Lots of raw garlic, so not for the faint of heart. A half recipe would serve 3 (as written).
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Pretty good stuff. I had 400g of shrimp, somewhat more than required for a half recipe. Used all the spices. Except for the shrimp peeling, the rest of the prep is fast. The dish cooks in less than 10 minutes. Easy and yummy.
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Good enough, but nothing special.
I didn't make the sauce, and I didn't use the cherry tomatoes.
The bell pepper bits didn't get quite done in the time it took the chicken to get done.
The marinating time (1-3 hours) is too long to make this a week-night dinner, and too short to prep in the morning or the night before.
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Pasta and lentils make a nice dinner! A half recipe served two generously.
This is easy to make, but maybe a bit long for a weeknight since the lentils can take 45 minutes to cook. On the other hand, it's a leisurely preparation then, so might work.
Having no fresh bell peppers at hand, I used some jarred roasted bell peppers, which were fine.
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Very nice dinner. I did add a smidge (1/4tsp?) of red pepper flakes to the tomatoes as they were cooking, not enough to make it hot, just enough to leave your tongue a bit tingly afterwards.
Recipe says it serves 6. Maybe as a side dish. I served this as a vegetarian main and two of us ate it all. Probably would have served three with a salad.
If you had a bit of cooked meat or sausage to use up, you could stir that in, I'm sure.
Might be a good dish for a potluck dinner.
Not hard to make, but not a weeknight dinner (by my standard of getting food on the table within 30min).
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Pretty good, this was. And it's easy and fast, so it's hard to complain.
- I made all the sauce (for four), since that was the size of my tuna can, but made only pasta for two. This was fine and it didn't seem over-sauced.
- No extra pasta water.
- For the tomato sauce, I used a cup of tomato "sauce", which is nothing but tomatoes, deseeded, cooked down, and puréed., from the freezer.
- We both thought the olives should be coarsely chopped, rather than halved.
- The Parmesan shavings were a nice touch.
Altogether a nice nice with a salad.
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DH liked this a lot. I served this as a main course with some cooked shrimp added, more or less a whole recipe for two. Quite tasty, easy and fast to assemble.
- Lacking soba noodles, I used whole wheat spaghetti.
- I thought the sauce was a bit too thin. Maybe 1/4cup or 1/3cup veg stock would be better.
Very nice on a hot evening.
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I made a half version of this (which should serve 6) as a main course for two. Not generous servings, but sufficient. And very nice. The squeaky beans contrasted with the softer barley and mushrooms. Used snijbonen (runner beans in English?) with one haricot vert that I seem to have picked up accidentally.
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Website: Waitrose Cooking and Recipes
www.waitrose.com/food/cookingandrecipes/index.aspx
Loved this. I got a 380g piece of salmon, a long half recipe, but made more or less all of the recipe (spices and sauce). Ed said it would like have liked more of the sauce!
Marinating the salmon for two hours (I'm pretty sure less time would do) makes this dish not suitable for a weeknight. But it might be quite good for a company dish. You could make the sauce ahead up to the point where you add the salmon. Then reheat and add the salmon just before serving.
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The Way to Cook
By Julia Child
Knopf - 1993
I made a halfish recipe of this to make Wild rice Braised with Mushroom Duxelles. Easy and good. I have frozen the extra as she suggested.
Small confusion. This recipe says the mushrooms should be diced. A recipe using the duxelles says they are finely diced. There is a difference. I diced, and though they were find.
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A pretty good way to do wild rice. I liked it a lot, my husband not, and we haven't figured out the difference.
This variation says the duxelles are "finely diced sautéed mushrooms" but in the recipe for Mushroom Duxelles it says they should only be diced. (Diced was fine.)
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Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons
By Megan Gordon
Ten Speed Press - 2013
Having rhubarb and strawberries in house and inspired by @southerncooker's review, I changed my plans and made this jam instead. A definite hit and a definite do-me-again for next year. Good on toast and in my morning yogurt. Maybe over vanilla ice cream for dessert?
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Wines and spirits, (Foods of the world)
By Alec Waugh
Time-Life Books - 1968
Creme de cacao and cream -- a treat of an after-dinner sip.
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Wraps: Easy Recipes for Handheld Meals
By Sara Corpening Whiteford, Lori Lyn Narlock, Mary Corpening Barber, Frankie Frankeny
Chronicle Books - 1997
4.5? Very tasty.
I made a half recipe, which generously fed two. (Probably I had too much couscous; I didn't pay much attention to that.)
I had no flour tortillas, only two lavash, which we used as wraps for Round One. For Round Two we served the rest on the plate with the goat cheese and basil on top.
I'm not sure the wrap-ness adds anything to this. It would be a fine dish on its own, over couscous or rice, or even as a vegetable side dish.
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We really like this one; I've made it several times. It's easy, fast, nicely spicy.
Don't add salt till the end, since it depends on the vindaloo sauce you're using.
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Very good.
The lamb should be cut quite small, or you could use coarsely ground meat.
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