Queezle_Sister's Profile

From: Salt Lake City, UT USA

Joined: March 29th, 2010

About me: I enjoy cooking, and my favorite internet COOKING community is the one here at cookbooker. If you want to connect about my other non-academic passion, you can find me as QueezleWeaver on Ravelry, and mostly Warped Weavers. But I've miss you cookbooker, and so here I am again, and happy to contribute.

Favorite cookbook: Savory Way

Favorite recipe: roasted anything (most recently grapes)

Stuffed Zucchini with spiced beef or lamb from Zaitoun

When it is zucchini time, it can be difficult to find something interesting. But this was both different and a total delight! Zucchini are scraped out and roasted. The "meat" from within the zucchini... read more >

recipe reviews (1403)
book reviews (39)
useful review votes (961)

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Queezle_Sister's Reviews

10 recipe(s) reviewed. Showing 1 to 10Sort by: Title | Date | Rating

Steamy Kitchen's Healthy Asian Favorites: 100 Recipes That Are Fast, Fresh, and Simple Enough for Tonight's Supper

By Jaden Hair
Ten Speed Press - 2013

A nice crunchy slaw made from Julienned jicama, bell pepper, cucumber, and shredded red cabbage. The suggested dressing though was way too bland.

This was prepared by my DH for my cooking club.

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This delightful salad entailed three parts - a fresh green salad, a salmon filet, and carrot-ginger dressing. The combination was very satisfying.

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This is an unusual looking dressing - mostly shredded cabbage. But it packs an unexpected ginger punch, and has two of my favorite ingredients - miso and sesame oil. This is worth playing with using in other contexts, e.g. I think it would be great on a small bowl of noodles.

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Delicious! This kimchi was unusual in using fruit and cucumbers -- no cabbage! I don't know if you can really call it kimchi, though, if it doesn't ferment. This was prepared with vinigar, and required only a one hour incubation before serving.

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Disappointment at the dinner table, this dish had no distinct flavor, though it seemed healthy enough with its peas and carrots. I even researched oyster sauce, and bought one recommended somewhere - serious eats? chowhounds? not sure.

I selected this book for a cookbook club dinner, and last night was my test drive of this recipe (largely selected because I can make it in my electric frying pan, appliances still not hooked up). I will select something else.

I don't know why people (such as this author) stte that tofu takes of the flavor of the sauce. I find it very difficult to get tofu to take up flavor, though of course if you take a bit of tofu with the sauce, you get the sauce flavor along with the bland smoothness that is tofu.

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Impressive - and worth repeating. Served with Andrew's Secret Sauce. Exxcellent texture, and not greasy as they were cooked in chicken broth.

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Another kimchi that skipped the fermentation step. This one used cabbage, daikon, and soy sauce. It was ok.

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This smelled awesome when it was cooking, and the result was fresh and tasty. But sauce was so thin that it was more just a liquid in the bottom of the serving bowl. I think addition of a bit of cornstarch would have helped the sauce to adhere to the pork and vegetables (with fresh pineapple), and made the dish hold together better.

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This recipe makes a fresh and delightful soup. Its more than just a miso soup in that it incuded mushrooms, a whisked egg, and leafy greens (kale in our case).

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This is a nice idea - adding wasabi to a rice vinegar/soy sauce/honey/oil dressing. It is dressed up a bit with sesame seeds.

This just didn't give the salad enough of a punch. I am thinking a pinch of cayanne or other spicy hot thing would have made it better.

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