kateq's Reviews
12 recipe(s) reviewed. Showing 1 to 12Sort by: Title 
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Website: Recipes for Health by Martha Rose Shulman
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I made this just as written (though I did make my black beans in the slow cooker) and loved it. I was a little concerned that the chipotles in adobo might be a bit much in combination with the chile powder, but it was just right.
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This is very simple to throw together and very pretty when made. It has a good flavor, surprisingly on the sweet side. I added only two tablespoons of lemon juice and that was plenty. I did not add tahini--I find it adds a heaviness (and a ton of calories and fat) to hummus that I don't really like. It is a lovely component of a meze plate with olives and feta and good bread or pita. Ms. Shulman suggests that it deteriorates and so should be eaten on the day it is made. We did so I can't speak to how it is the day after.
The second batch was, in part, held in the fridge for a day or two and actually got better. I suspect it is the tahini that causes problems if it is leftover.
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A very good salad which I think showcases what Ms. Shulman is all about. It's very healthy, very simple and straightforward and very tasty. I think making it again I would cut back on the amount of vinegar; the capers add enough tartness to make the recommended amount of vinegar a bit much. The combination of the parsley and capers makes for a very fresh tasting dish with a nice finish.
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Such a good, healthy version of this bistro classic. I made it even lower in fat, using chicken breasts and less oil than in the recipe. Otherwise, I followed Ms. Shulman's instructions, using hot red pepper flakes. I had great sweet red peppers and onion from a local farm and a lovely free range chicken (I had an extra breast in the freezer which I combined with the breasts from the whole chicken, the balance of which went for rich stock). I happily thought of using my stick blender to puree the diced tomatoes right in the can which worked beautifully and saved some washing chores. The instructions are right on, very clear and result in a stew/sauce which is sweet without being cloying, just peppery enough. The chicken was juicy and mellow. All in all, a great dish which lends itself beautifully to freezing portions.
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This soup is so good that it's converted two determined cauliflower haters (not me--I love the stuff). Depending on one's taste, it can be made spicier or milder but it's always good. With chicken stock, it's a bit richer, but the versions made with vegetable stock and even with water are really quite delicious. I personally like it strained through fine mesh which it makes really velvety, but those to whom I've served it don't mind it unstrained at all.
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This is a gluten free muffin that works. It has good texture; it doesn't crumble; and, best of all, it tastes very good. I ended up adding a little bit more honey for a total of about 2 1/2 tablespoons, but the figs (I have some wonderful and quite soft dried Turkish figs) add a lot of sweetness. I also grated orange rind over my chopped figs and then poured a bit of boiling water over them and let the figs absorb both the orange flavor and the water. I did not add the orange juice. I was a bit wary when I put these in the oven as the batter is very liquid, but they were lovely. I did them in a convection oven and about twenty four minutes was more than enough time, even though I was making 6 Texas-sized muffins instead of 12 regular size muffins
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A very good lasagna for when you want to be healthy. This isn't the gooey rich comfort food lasagna -- it's lighter, less cheesy but really quite good. Don't skip the anchovies--even if you hate them. They melt into the sauce and add an extra layer of flavor but no fishiness. Do use the no-bake noodles--but soak them in very hot water while you roast the broccoli. The soaking makes a world of difference.
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This is one of those great recipes you can make in bulk and tuck a few portions in the freezer. I use my slow cooker for the beans and do spice it up a bit, adding aleppo pepper and a bit more garlic and salt. I don't soak the beans--I discovered that beans cooked slowly and on low or medium heat in the crockpot are lovely and creamy and so easy so I do all my beans that way. For this dish, I used a combo of kidney and cannellini beans and tucked a couple of bay leaves in with the beans at the start. I had some anchovies on hand and so added one or two to the pan when I was heating the oil---they dissolved and added a nice layer of flavor without any fish taste. Of course, that meant the dish was no longer vegetarian.
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This technique is brilliant! How simple to start the fries on a truly hot pan in a truly hot oven--but what a difference it makes. Instead of a whole pot of oil, a tablespoon or two of olive oil. And the variations are endless. I've tried adding a little garlic powder to the bowl before tossing the fries, sprinkling them with some finely grated parmesan when loosening the fries from the foil just before putting them back in the oven for the last few minutes. Herbs, spices--all sorts of things can be added to these delicious fries.
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I love this pasta. I am giving this a four because I think there are some issues with amounts and instructions. First, there's no need to thaw the peas--dropping them in with the cooking pasta does the trick. Second, there's no need to chop the lemon rind--just grate it right into the bowl using a rasp or microplane. Third, I would add the lemon juice and olive oil sparingly--the amounts given seem to me to be a bit much for the quantity of pasta. With these perhaps nit-picking cporrections, this is a knockout pasta. And it's so open to variations of cheeses and herbs.
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This is an excellent side or, with a bit more rice, a really good vegetarian entree. I shortcut the instructions slightly by simply wilting my spinach by running hot water over the spinach in a colander. I did add a bit more rice (I used brown basmati) and cooked it a bit longer in order for the rice to be fully cooked. This was a delicious side and then, the next day, warmed up, a great lunch dish. I think I was a bit over-generous with the lemon juice--will be more judicious with it next time.
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This is delicious--but I don't know whether to categorize it as a side or an entree or a breakfast/brunch dish. It's a cross between a souffle and a frittata, rich without being overbearing, delightful as a side or as a brunch dish or as a light main course accompanied by a green salad. I followed the recipe, using a butternut squash and herbs clipped from my deck garden (the waning days of it as the weather is getting colder). It's really very simple to put together. While the squash roasts, there's more than enough time to prep everything else. While the squash cools, the onions cook and then everything is thrown together to bake. I'm thinking it could be beautifully served by piling a micro green/arugula salad (light vinaigrette) in the middle of a plate, packing the warm grating into a ring and popping it atop the salad. A few cherry tomatoes and some crunchy croutons and Bob's your uncle.
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