Queezle_Sister's Reviews
14 recipe(s) reviewed. Showing 1 to 14Sort by: Title 
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Website: Cookie + Kate
Delicious - garden fresh cherry tomatoes, halved and roasted, then add some basil, garlic, cheese, and plop in a couple eggs. Served over whole-grain toast, it was amazing. If you still have some cherry tomatoes, you could do a lot worse than preparing this dish!
Note I forgot the drizzle of oil and didn't miss it.
At least one picture shows my partial kitchen and beautiful super-white quartzite counters, and one shows the layout before countertops.
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This sandwich was a good solid pick, but somehow not as exciting as I expected it to be. The name should also say "avocado" because you spread mashed avocado and add a salad of broccoli, feta cheese, chickpeas, sun-dried tomatoes, and a lemon salad dressing. The recipe called for red onions - they did not look nice at my market, so I substituted chopped chives from my garden.
I think the value of this recipe is as a template in which you can sub your own favorite/fresh vegetables. I think cooked Brussels sprouts, for instance, would be awesome in these.
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Amazing pizza - easily the best I've made in a long time. The red onions are caramelized - I let them go much longer than suggested in the recipe. I typically shy away from red pepper flakes, and if you are like me, fight the urge and go ahead and use a generous pinch. This sweet-spicy base to the pizza sets off the Brussels sprouts in an amazing way.
This pizza does not have a red sauce, and it cheese light. The Brussels sprouts sing through and combine with the red onion in flavor perfection.
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Its not bacon. But you might be able to fool someone, and its really easy to prepare.
I've seen these vegan faux bacon recipes for a while, and finally decided to try it (looking forward to BLT season if only my tomatoes would ripen!). This recipe used only soy sauce, liquid smoke, and maple syrup. It looked like a pretty soupy mess before I put it into the oven, but came out nice. It needed more like 15 minutes for me, and I turned my oven off and left it in the cooking oven for an additional 2 minutes.
This has rapidly become my daughter's favorite snack food, but my vegan friends at work were not as impressed.
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This is a versatile rice bowl recipe that tasted perfect on a cool early spring day. Brown rice is cooked in coconut milk (in the future I would just use regular rice), topped with Brussels sprouts seared in coconut oil, a fantastic sauce, avocado, mint, and sesame seeds. I could easily see this dish with broccoli, or eggplant, or even zucchini. I loved the sauce, and the meal felt very satisfying.
It was also quick and easy, and prepared with ingredients I already had on hand. Though I did make one substitution -- chives in place of green onions.
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Super Refreshing!
And a simple recipe - lemon juice, sugar, mint, and ice. I wish I had a blender that was better suited for crushing ice, but a bit of patience and repeated blending gave me two delicious treats.
This could easily be modified by using limes, or by adding different herbs or different fruit. I'm thinking basil and strawberries might be awesome.
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I searched for a zucchini bread recipe that would produce something healthy. This is quite good - much less oil and sugar than most recipes, and lots of zucchini. And lots and lots of walnuts.
I probably over-baked it, but still it was quite delicious. I did bemoan its lack of sweetness, despite my selecting this recipe for that very feature...
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A fast fall dessert, and a simple concept: stuff cored pears (or apples) with crisp filling and bake. I was pretty skeptical, as the filling barely held together, and after baking it wasn't browned as promised. Nevertheless I mixed up the yogurt and maple syrup, applied a dollop, and was amazed. The pear (Bartlett) was tender, the crisp filling a bit flavorful, and the yogurt gave it the perfect flavor complement.
Sometimes I think it's even better to have a nice surprise than to meet expectations.
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Tasty, great texture, and delicious! I prepared this using a purple cabbage, and the slaw colors - purple, orange (4 carrots), and green - was beautiful. Some ambiguity on the size of "small cabbage" and what is a typical carrot size? I think I erred on the large side, and ended up with a lot of slaw, and not quite enough dressing (and perhaps not enough Soba noodles, too).
I selected this recipe in part for its ease of preparation. However, I seem to have packed the grating disk for my food processor, meaning that I spent more than 30 minutes chopping. Nevertheless, poor planning on my part should not deter you from this recipe.
And thank you - kfranzetta - for reminding me of this great blog through your reviews!
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This was quite decent. The baked tofu was brilliant - so much easier than frying. I guess that part of the recipe came from The Kitchn. A sauce of Sriracha, honey, sesame oil, etc, is reduced and tossed over the tofu and Brussels. I was somewhat out to lunch when making the sauce and added way too much Sriracha, but it was still very good. I would happily make this dish again.
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Delicious but oh so rich!
My first bite was pure heaven. The eggplant roasting instructions worked very well. I also roasted about 1/2 lb baby bella mushrooms, and tossed into the pasta at the same time as the eggplant. Also substituted wagon wheels for spaghetti (my daughter's favorite pasta shape).
I will probably try this again, but with less butter, maybe substituting some tahini in its place.
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This is a simple recipe - vinegar and water are heated, sweetened, salted, and spiced (pepper flakes). Finely sliced radishes are added, and it is allowed to cool to room temperature.
I prepared these to go onto fish tacos - along with leftover halibut, avocado, and a mixture of slivered cabbage, cilantro, scallions, and cucumber (with lime juice + olive oil for dressing). For a nearly 100% improvised meal, it was delicious!
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My success was not as good. My rice turned out soupy (I think i need better quantification that 1.5C loosely packed spinach, but I would bet that mine was much more packed), and I didn't like the canned black beans being unrinsed. But the concept is great, and the combination of sweet potatoes, black beans, rice, and spice mixture on the rice was very good.
i think some of my disappointment was also that it made a fairly small amount of food for a lot of effort. I wish I had doubled the rice - it would not have been soupy and I'd be smiling about leftovers.
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An easy cake, seasonal fruit, and delicious - what more could you ask for? As the cake bakes, you also roast strawberries and rhubarb. The roasted fruit gets mixed with some orange juice for a sauce that is poured over the cake. I prepared this recipe for friends who do not normally eat (or enjoy) desserts, and they were blown away by this. Its not too sweet, the cake has a delicate texture, and with the fruit, it was brilliant.
I used honey in place of maple syrup in the cake (an option in the recipe), and to sweeten the fruit, I used cane sugar instead of either honey or maple syrup.
The only issue I had was baking time. This cake required an additional 10 - 15 minutes to complete baking in my oven.
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