kateq's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title 
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Website: Canadian Living
I made this for one, using a chicken breast and one sweet potato and fresh rosemary. I added some thinly sliced red onion. It was really quite delicious and rich tasting and satisfying--and it's quite healthy.
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Very nice, very attractive biscotti. Instructions are very clear. The glaze works very well. I didn't bother with the separating of the pecans--added them all to the batter. Salt is definitely needed--I added a scant teaspoon of coarse salt which I think was an important component.
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A great pantry meal! I used super lean ground beef, panko, tamari instead of worchestershire, za'atar instead of thyme and chicken instead of beef stock (obviously a recipe which takes kindly to the weaknesses of one's pantry) and skipped the cornstarch. I only had full fat sour cream and that made for a rich and thick enough sauce for me. I used a package of sliced mushrooms which needed using, a hunk of ground beef which had been in the freezer a while, and served it on a bed of angel hair pasta which had been lurking in the back of a cupboard. While the meatballs baked, I sauteed the onions and mushrooms and the whole deal was ready in half an hour.
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What an excellent dish! I made it exactly as written (but for the peas which I omitted). There's a fair amount of chopping, but it's really quite a simple dish to put together. I kept chopping while the first round of vegetables was sauteing; I made the dough during simmer of the vegetables. I chilled the pastry dough while the vegetables cooled. The pastry rolled out easily; the veg fit right in to the pie shell. I baked mine in a convection oven so lowered the temp just a tad and baked it about 35 minutes. After it cooled for about ten minutes, it sliced like a dream. I personally thought it could it use a bit more spice and salt -- easily remedied at table; others thought the spicing just right.
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What's so nice about this is that everything goes right into the slow cooker--no sauteeing or browning on the stove. And it's really quite good. The modest amount of butter is just right; one gets the butter flavor without the dish seeming overly heavy and without that nasty oily film left on the lips. I substituted peanut for almond butter as that was what I had; it was very good. I also used skinless boneless breasts instead of thighs and so cooked them for a slightly shorter time. My only quarrel with this is that the spicing is too mild. It needs more cumin, maybe a hit of a nice rich garam masala. I added salt and sriracha to my bowl but would still like more spice. It makes a lot of sauce and I have a fair amount in my freezer. My intention is that when I defrost it, I'll add spices to the sauce and let it cook a bit before I add any meat. Actually, I bet it would be good with shrimp.
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I love the way this looks!! It's very easy, very delicious and so cool looking! One caveat: there really is too much batter for one loaf pan, but it's a good thing--there's just enough for one nice fat large loaf and one really cute little loaf. Great texture, really moist, decent shelf life (though mine was gone by the second morning). I envision making this at the holidays with one batch resulting in five adorable little loaves.
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Who needs another banana bread recipe? I discovered I did--this one is really quite delicious with a lovely moist texture. I went with the added chocolate chips and everyone loved the bread. The technique of mashing the bananas with the buttermilk and baking soda results in a lighter and very moist texture.
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