sturlington's Profile

From: Hillsborough, NC US

Joined: March 11th, 2010

About me: I am an avid home cook. I am using this site to keep track of my favorite recipes from my cookbook collection.

Favorite cookbook: Fresh Every Day

Favorite recipe: Chocolate Brownies (Ad Hoc at Home)

Website:
simplycooking.wordpress.com


Latest review:

October 6th, 2012

Easy Cheesy Chili Chicken from Eating Stella Style: Low-Carb Recipes for Healthy Living

My husband enjoyed this a lot. It was easy enough for a weeknight, but I will have to tweak the seasonings some, as it was just a bit too salty for my tastes. read more >


recipe reviews (537)
book reviews (49)
useful review votes (414)

sturlington's Reviews


Search Reviews:

48 recipe(s) reviewed. Showing 1 to 48Sort by: Title | Date | Rating

How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food

By Mark Bittman
Wiley - 2008

6th April 2012 (edited: 15th September 2012)

Baked (Shirred) Eggs : page 798

This is a good method for cooking eggs, along with some suggestions on how to incorporate leftovers. A useful recipe for a light supper or brunch.

useful (0)  


15th February 2011 (edited: 9th October 2012)

Baked Macaroni and Cheese : page 508

A winner. Delicious and easy to adapt. Might be necessary to punch up the flavoring a bit, though -- I add a little dry mustard to the sauce.

useful (0)  


18th March 2011 (edited: 8th October 2012)

Baked Ziti : page 535

A really tasty recipe, exactly like a quicker and easier lasagna, as Bittman says in the intro. This is hearty, comforting food. Bonus points for being a recipe I could throw together with what I already had on hand. I omitted the mushrooms, added spinach and ricotta before baking. Yum!

useful (3)  


17th January 2011 (edited: 4th October 2012)

Basic Barbecue Sauce : page 52

I used this barbecue sauce recipe and the variations as a template for creating my own sauce. To begin with, I thought 2 cups of ketchup would be way too sweet, so I ended up using 1 part ketchup, 1 part tomato paste, 1 part hoisin sauce and 1 part stock. I also added a little bit of this and that (Worcestershire, mustard, bourbon, hot sauce, vinegar) until the sauce tasted really good to me. So while I ended up far afield of Bittman's simple sauce, this was the foundation for it.

useful (0)  


30th January 2011 (edited: 15th September 2012)

Bechamel and 12 Other Creamy Sauces : page 57

The proportions are right, the sauce is tasty, the recipe is super simple, and there are plenty of variations to give spice to your life. What more could you want? The cheese sauce variation is particularly useful if you have young children who won't eat anything good for them unless it has been smothered in cheese.

useful (0)  


13th August 2011 (edited: 6th April 2012)

Breaded Sauteed Broccoli or Cauliflower : page 270

I made this preparation with the egg and flour, which seemed too fussy for me. As promised, the bread crumbs didn't adhere, but the dish was still quite tasty. This is a simple preparation that goes well with sauteed chicken.

useful (0)  


10th January 2011 (edited: 15th September 2012)

Bruschetta or Crostini : page 83

I love to make bruschetta and crostini for snacks and appetizers. This is a simple recipe, followed by some suggestions for toppings. The Parmesan crostini are good accompaniments to soups or salads.

useful (0)  


7th December 2010 (edited: 6th April 2012)

Cabbage-and-Something Soup, Three Ways : page 133

Really good for such a simple soup. I made the potato version and added some bacon for extra oomph.

useful (0)  


26th April 2011 (edited: 30th July 2012)

Carrot Quick Bread : page 843

A very tasty quick bread, and easy to make. I made the carrot and brown sugar variation, added orange juice, almonds and crystallized ginger. This is going to be nice for breakfast.

useful (0)  


28th January 2011 (edited: 25th July 2012)

Chicken Cutlets and Tomatoes in Packages : page 683

This is a nice light way to cook chicken, which can take advantage of pretty much any vegetables you have. I cooked the chicken in a casserole dish this time, so it was even easier.

useful (0)  


14th March 2011 (edited: 15th September 2012)

Chicken Wings, Six Ways : page 115

This is a very interesting technique for cooking wings. Bittman promises crispy wings approximating fried, but without the oil and mess. The wings are roasted in the oven, then finished at a high temperature. They didn't get quite as brown and crispy as I expected, but the meat was tender and delicious. I also liked that these wings weren't as fatty as wings typically are, because a lot of the fat is allowed to drain away.

Bittman provides 6 different sauces. We tried 3. Our favorite was the traditional buffalo style and the soy-ginger glaze. The beer-butter was too subtle and didn't produce as nice a crust.

This is a good recipe that I would make again, such as for a party or picnic.

useful (1)  


12th February 2012 (edited: 6th April 2012)

Classic Chocolate Chip Cookies : page 880

If you want a quick and easy chocolate chip cookie you can make with your kids, this is a good recipe. The cookies come out thin and crispy, not thick and chewy. I do think this recipe was a tad over-sweet.

useful (0)  


2nd January 2011 (edited: 31st March 2012)

Corn Bread : page 831

I have made cornbread from the 1st edition of this book several times, but this is the first time I tried the recipe from the revised edition. Unfortunately, it came out rather dry and not as golden brown as I'd like. I'm not sure what's changed -- perhaps there wasn't enough fat (I only used bacon drippings) or it needed another egg.

useful (0)  


23rd November 2011 (edited: 6th April 2012)

Cranberry Orange Relish with Ginger : page 36

Very easy to make. I used 2 oranges, but that was because my oranges were almost all pith. There's probably a touch too much sugar; it can be reduced. I also used crystallized ginger, which is nice but adds to the sweetness.

useful (1)  


19th May 2012 (edited: 30th July 2012)

Crisp Panfried Potatoes (Home Fries) : page 341

A basic recipe but a very good technique that does result in diner-style home fries. I use the variation quite often whenever I want to repurpose leftover cooked potatoes.

useful (0)  


28th April 2011 (edited: 15th September 2012)

Deviled or Stuffed Eggs : page 84

I always make deviled eggs after Easter because what else are you going to do with all those hard-boiled eggs? Besides, they are my favorite springtime treat. This recipe is a good one because it's so basic, but Bittman offers so many ideas for jazzing it up. I also likes that the recipe assumes a small batch (4 eggs), but of course, it can be easily doubled or tripled.

useful (1)  


7th September 2012 (edited: 15th September 2012)

Five-Minute Drizzle Sauce : page 22

A basic sauce that is easy to make and appropriate in many different applications. Besides a drizzle sauce, it can be used as a dipping sauce or a marinade. I like the soy sauce variation, but there are lots of flavor combinations to try. This is a handy recipe to have in one's repertoire.

useful (0)  


17th December 2011 (edited: 30th July 2012)

Flavorful Cream Cheese Spread : page 91

I make this recipe a lot when I need a quick appetizer. It is very easy and usually I have the ingredients on hand. It is also easy to vary depending on what I've got to mix in. It seems like I get a smoother, creamier spread if I use the food processor to mix it.

useful (1)  


9th July 2011 (edited: 15th September 2012)

Fresh Tomato or Fruit Salsa : page 23

A basic salsa recipe that often comes in handy.

useful (0)  


I always forget that broiling chicken dirties my oven and sets off the smoke detector. This is a better recipe for grilling, but for that, it works very well. There are many variations beyond provencal. I like the Asian-influenced soy marinade the best.

useful (0)  


30th December 2010 (edited: 6th April 2012)

Guacamole : page 94

This recipe made a very good, simple guacamole. I like my guacamole pure, so I doubt I would try the variations, but it is nice to have some alternatives if you're feeling adventurous.

useful (0)  


7th March 2011 (edited: 3rd October 2012)

Hanoi Noodle Soup : page 143

A great soup. The broth really makes it. Contrary to instructions, I let the noodles steep a while in the broth to absorb the flavors. I also added bok choy to make the soup a little more substantial.

useful (0)  


10th May 2011 (edited: 6th October 2012)

Herb-Roasted Chicken Cutlets : page 672

An easy and tasty weeknight recipe. I prefer to pan-roast chicken cutlets rather than roast them in the oven, though. I don't think they dry out as much.

useful (1)  


3rd December 2011 (edited: 31st March 2012)

Hummus : page 93

I wasn't terribly impressed with this. It came out chalky and dry, almost bitter. This is such a common recipe that there surely must be better versions out there.

useful (1)  


13th March 2011 (edited: 9th October 2012)

Mixed Fruit Salad : page 190

If you really need a recipe for cutting up fruit and tossing it with lemon juice, here it is. The variations are a bit more complex. I usually omit the sugar. Fruit is sweet enough on its own.

useful (0)  


27th August 2012

Oven-"Fried" Chicken : page 657

An easy recipe, perfectly serviceable, but lacking flavor and panache. The chicken gets a little dry and needs a sauce or something to punch it up.

useful (0)  


8th July 2012 (edited: 30th July 2012)

Oven-Roasted Potatoes : page 341

This is a very simple recipe, which it should be. I followed the advice closely, making sure not to stir the potatoes had roasted for 20 minutes. They turned out browned, crispy on the outside, creamy on the inside, just like I like. This is an easy recipe to throw in the oven as a side dish for whatever you're cooking.

useful (0)  


18th February 2011 (edited: 31st March 2012)

Pizza Dough : page 178

This is a reliable pizza dough. You can make it in the afternoon and have pizza that night. Or you can freeze it for later. It all comes together very quickly in the food processor and stretches out well once rested.

useful (0)  


18th December 2011 (edited: 15th September 2012)

Potato Gratin : page 346

Absolutely delicious. I cut the potatoes very thin with my mandoline, and they basically melted into the cream and cheese. This would make a great side for a holiday dinner.

useful (1)  


18th January 2012 (edited: 15th September 2012)

Quickest Chicken Stock : page 157

A reliable staple, this stock cooks up quickly (about an hour), takes advantage of whatever vegetables you have on hand, and if you use a whole chicken, you can repurpose the poached chicken for other recipes. For a richer stock, use only chicken wings and legs. I should make this every week.

useful (2)  


26th December 2010 (edited: 31st March 2012)

Rich Golden Bread, Nine Ways : page 861

I'm going to have to try this bread again before I make up my mind whether it's a keeper. It makes a nice crust but a pretty dense crumb. I made rolls -- 16 as suggested -- but I thought they were pretty small. Next time I would make fewer rolls but larger ones.

useful (0)  


11th July 2011 (edited: 29th August 2012)

Roast Chicken Parts with Olive Oil or Butter : page 640

Another simple recipe that's really just a technique, but with some useful suggestions for flavor variations. I prefer to brown the skin on the stovetop first, then move the chicken to the oven. Also, the temperature given was too high for my oven.

useful (0)  


30th September 2012

Roasted Nuts with Oil or Butter : page 80

This is a useful recipe for jazzing up plain nuts. Watch carefully as they can get too brown quickly. A variation is given for seeds, but the 30-minute cooking time is too long for that one.

useful (0)  


13th August 2011 (edited: 6th June 2012)

Sauteed Chicken Cutlets : page 678

This is a basic preparation for chicken cutlets or tenders that is very tasty, especially with different pan sauces (marsala, piccata, etc.). I don't make it often, though, because I don't like to fuss with the egg, flour and bread crumbs, although that is the only way to build a really good crust. If you take the suggested shortcut, and just use bread crumbs, the chicken won't be nearly as crispy.

useful (0)  


10th July 2011 (edited: 8th October 2012)

Sauteed Mushrooms : page 313

I usually cook mushrooms using the Dry Style variation.

useful (0)  


7th September 2012 (edited: 15th September 2012)

Simple Berry Tart : page 939

This is a super-simple dessert that even a baking novice like me can make very easily. It can use fresh or frozen berries, whatever kind you have. Top with whipped or ice cream.

useful (0)  


19th February 2012 (edited: 15th September 2012)

Simple Risotto : page 466

This is a bood basic recipe that can serve as a blank palette for whatever you want to serve with it. I like topping it with a mixture of sauteed mushrooms and bacon.

useful (0)  


10th September 2011 (edited: 31st March 2012)

Simpler-than-Pilaf Baked Rice : page 453

Was this really simpler than pilaf? I don't think I would say so, since there are actually two steps: cooking on the stovetop and baking in the oven. Also, I found it harder to judge the cooking times and amount of liquid needed, so the rice was a little underdone and too liquidy. I think I will stick with my tried-and-true pilaf recipe.

useful (0)  


2nd May 2012

Simplest Fried Rice : page 453

Dead simple, as advertised, but a very easy way to revitalize leftover rice from Chinese takeout. This makes a nice side, and it can be jazzed up many ways.

useful (0)  


16th July 2012 (edited: 30th July 2012)

Simplest Yogurt Sauce : page 24

This is a useful recipe that can be varied many ways, and if you are a plain yogurt eater, you'll have the ingredients on hand when needed. I mostly use it as a salad dressing.

useful (0)  


27th April 2011 (edited: 6th April 2012)

Slow-Cooked Green Beans : page 305

The beans are cooked a long time in olive oil, water, tomatoes and onion. Not my favorite way to eat green beans, but it does make a nice salad or rewarmed side.

useful (0)  


10th November 2010 (edited: 15th September 2012)

Sour Cream or Yogurt Dip, Five Ways : page 89

This is one of my favorite go-to appetizers. I usually have the ingredients on hand.

useful (0)  


27th April 2011 (edited: 15th September 2012)

Spanish Tortilla : page 806

This is a very tasty frittata, but despite what Mark Bittman says, I do worry that there is too much oil (1/2 cup). Much of it is drained away, but the potatoes are essentially fried, which is what makes them so good. I would reserve this dish for special occasions.

useful (0)  


8th February 2011 (edited: 6th October 2012)

Stir-Fried Chicken with Broccoli or Cauliflower : page 674

A quick and easy light dinner for a weeknight. My only quibble is that the recipe needs a bit more flavor. I often have to mix my own additions. Chinese mustard, hoisin sauce or a little chili sauce would all be welcome additions.

useful (0)  


23rd May 2011 (edited: 22nd September 2012)

Stir-fried Noodles with Meat and Vegetables : page 554

A basic recipe that works all right. I've worked out significant improvements, though.

useful (1)  


19th April 2012

Tahini Sauce : page 35

I made the version with yogurt as a dip for crudites. I was hoping this would be reminiscent of tahini dressing, but it came out bitter, and I had even omitted the garlic. I had to do a fair bit of rescuing, by adding sour cream, honey and more lemon juice.

useful (1)  


14th September 2012

Teriyaki Sauce : page 55

Simple to make with common ingredients, this is good brushed on chicken or fish before grilling.

useful (0)  


11th March 2012 (edited: 31st March 2012)

The Simplest Bean Burgers : page 438

I would love to find a good bean burger recipe. These are just okay, and I didn't really care for the addition of oatmeal, which made the burgers too grainy.

useful (0)