awindyday's Reviews
33 recipes reviewed. Showing 1 to 33Sort by: Book Title 
| Date | Rating | Recipe Title
Cooking at the Natural Cafe in Santa Fe
By Lynn Walters
Crossing Pr - 1992
My family loved this chowder.
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I had a hard time getting the polenta firm enough to grill, but the flavors of this dish were wonderful.
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The first time I made this, we declared this the best chili we had ever had. The second time I made this, we had the worst gas of our lives. I still don't know why. Anyway, very flavorful.
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Recipe as written turned out too sweet for my taste, but that is easily fixed. I couldn't find some of the ingredients (klonji?) but it didn't matter. This is a good jumping off point to customize your own flavors.
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I didn't miss the meat at all. I substituted 1 1/2 cups of plain yogurt for the 3 cups of sour cream. If I did greek yogurt, I might use more. Still delicious.
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Simple, tasty
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Involved recipe, but delicious results.
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I think this is the best bread pudding I have ever made.
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Very yummy cake, with or without the sauce, and easy to make.
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Everyday Cooking With Jacques Pepin
By Jacques Pepin
Harpercollins - 1982
The first time I made this, I made sure have exactly what he calls for, no matter that green peppers and Kohlrabi are generally not available at the same time of year. All the peeling and dicing! ( I was in college at the time. It was a lot of work for me). But what a lovely, flavorful yet light and nourishing soup! I did not make the corn dumplings, so I can't vouch for them.
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This recipe couldn't be simpler and more easily done, and the family will love it.
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This was the very first souffle I ever tried, and I wouldn't have felt brave enough if I hadn't seen this episode of the show and also had this book with the photos. I was so proud that it turned out exactly right. Light, fluffy, tasty and filling. AND it's good the next day with a sauce over it.
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I'm not a fan of fried vegetables, but my husband was, so I made this as a way to get him to eat home made fried vegetables, under the assumption that they would be healthier. I have used zucchini in this recipe, because I don't care for eggplant, and they turned out fine.
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I couldn't find whiting, so I used trout. I can't say how that changed the recipe, since I have looked for whiting for years and never found it in this area. This recipe makes a nice, savory fish dish for the family, and will appeal to people who don't like fish. (Meaning my son).
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I made this with trout and it was delicious. Easy to make, appealing to look at and very tasty.
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One of my go-to casseroles. I have used cut up chicken, not just the wings, because wings are so hard to eat when they are coated with a savory sauce. Don't forget the green pepper, because they lend an essential flavor to this dish. Add the peas at the very last minute so they stay bright green. Excellent the next day.
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This was the first Chicken Cassoulet I ever made, and I didn't know it should wait a day before eating. I was stunned at how much better the leftovers were. I have since used a pressure cooker to shorten the cooking time.
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Another go-to favorite. Easy to make, but seems fancy. Excellent leftovers. I have also made porkchops this way.
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Great way to prepare such a simple item. He gives essential tips on cleaning the livers. There is a lot of lifting out of pans and draining things and putting into other pans, so I ended up with a lot of stuff to wash, but I think I can get better at that.
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The quintessential hearty stew. My boys love it. Easy to assemble, most of the time it spends cooking by itself. Serve with a great loaf of bread.
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Mollie Katzen's Vegetable Heaven: Over 200 Recipes for Uncommon Soups, Tasty Bites, Side Dishes, and Too Many Desserts
By Mollie Katzen
Hyperion - 1997
Healthy, easy to make salad. It's a meal in itself. I didn't do the optional garnishes, and it was still wonderful.
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This is how to make a salad - make the dressing in the bowl first, then toss as you add vegetables. This was my face-palm moment, as I remembered all those tossed salads that left plentiful remnants on the kitchen floor.
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This recipe was a God-send to me the year I joined a CSA. I had never had that much fennel in my house all at once. What to do? This lovely, delicate consomme is the answer. I was drinking it for breakfast, during the day for a refresher, or as a light dinner when no one was home needing to be fed. Keep it in single serving size mason jars in the fridge, and tuck one in your bag on your way out the door. It will come in handy no matter what.
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So the crispy cheese that slides out of the sandwich while you're grilling it that is so yummy? You're making it on purpose here. Great little snack to have on hand.
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I don't like Brussels Sprouts, but I like this. Rich and decadent, for a vegetable.
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These are delicious, but I have only made them once because in my mind I remember it as an ordeal. I think I should try it again.
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Nothing could be simpler, and they are delicious. Why don't I have a plate of these available all the time?
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Awesome Grapefruit dessert! That is all.
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Easy to make, light and refreshing and good for you. I brought this to Thanksgiving dinner once instead of a pie, and it got rave review.
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Vertamae Cooks in the Americas' Family Kitchen (Americas' Family Kitchen (Television Program).)
By Vertamae Smart-Grosvenor
Kqed Books - 1996
A meal in itself, simple to prepare. This recipe starts with dried beans, but I think you could use canned without too much loss of texture.
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Great basic gumbo. Make sure you read about how to make Proper Geechee Rice first!
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Our new favorite Mac & Cheese. Easily doubled for a crowed. The green pepper adds some essential flavoring, which makes it special, but if you don't have one, you still will have a fine, creamy, rich Mac & Cheese supper.
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A good muffin to pair with chili or a stew. It will be spicy!
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