Queezle_Sister's Reviews
18 recipe(s) reviewed. Showing 1 to 18Sort by: Title 
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An excellent chocolate pudding. Easy to make, healthy, and delicious.
I substituted Grand Marnier for the amaretto to get the chocolate-orange rather than almond flavor. And next time I will probably use ginger liqueur.
A highly adaptable recipe that is sure to please anyone - vegan or not!
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Polenta is my newest breakfast love.
This is a typical recipe - and I modified it to make it more breakfast friendly by replacing 2/3 of the water with fat free milk.
The recipe also recommends adding nuts and dried fruit. I toasted some roughtly cut raw almonds (400˚F for about 10 minutes), and added them, along with a handful of currents, and a tiny bit of brown sugar. It was heavenly.
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Smooth tart-creamy soup with intriguing flavors!
This soup uses zucchini and potatoes, shallots, cooked with some fresh rosemary, and blended with buttermilk. I didn't serve this soup till the day after I made it, and it was fabulous. I vowed to eat more cold soups, and I did have some of this cold. But then I also tried it warm, with feta, and it just POPPED. Great flavor!
I am surprised at how much I like the buttermilk in this. I'm not a fan of American buttermilk, but it worked well in this soup.
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This lived up to its promise of being quick (about 20 minutes start to finish) and delicious.
The first time I made this, the initial browning of the tofu took me twice as long as Heidi suggested - probably 8 minutes . The second time I increased the heat, and they browned beautifully - so make sure your pan is hot, and for me, I had the flame at medium-high. I did not have cilantro either time I prepared this, and my substitution of tarragon seemed OK. No Brussels sprouts, so I substituted cabbage - and the time I used red cabbage, it was really beautiful. I also followed the suggestion of adding cooked brown rice. The combination was great. The slight sweetness of caramelizing the tofu with some brown sugar contrasted nicely with the sharp flavor of the cabbage. I also found it was improved by addition of pepper.
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Excellent corn flavor, and enjoyed by all.
I was really mad at this recipe in the beginning because at 6:30, I realized that the timing was dead wrong - it cannot take only 15 minutes of cooking when the first step says 15 - 30 minutes. But Heidi's instructions to cut the potatoes really small (1/4 inch), some of the cooking steps really were fast. My total time for preparation was about 45 minutes, and I move fast.
No picture - sorry - it looked like dishwater. My expectations were really low. But wow - the flavor truly packed a fresh summer garden flavor.
My husband loved the yogurt-harrissa mix-in. Dinner started with a complaint - no meat again, but one sip and that crazy talk ended!
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Nice simple approach to brussels sprouts. They did brown up nicely, but I prefer the oven-roasted ones, as I think that gets them crispier.
These are made especially good by the last-minute addition of a bit of grated Pecorino cheese.
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I had high hopes for this soup - ginger and cumin are two of my favorites, and I had two bags of fresh peas in my CSA box. But for me and my family, this was not that great. The recipe calls for a lot of garlic - 10 cloves. We all felt the flavor was too heavily garlic. I could taste the ginger, but with only 1/4 tsp cumin, it was hard to detect above the garlic.
If I make this again, I'd use 2 cloves of garlic, use a lot more cumin, and be sure to have the right blending instrument.
I did use fresh mint as a garnish and lemon juice, but for me, it didn't save this soup.
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We go through a lot of yogurt, and I've been wanting to reduce my plastic consumption. My first attempt led to a slimy failure, but my second attempt produced some of the best yogurt ever!
What did I change? I used 2% instead of skim, I heated the milk to 190F rather than 170, and I used a better incubation method. This second time, I made a water bath in a small cooler, and I let it incubate a fairly long time (8 hours). Oh, and I also snuck in about 1T sugar (suggested on a different web site).
If I can make yogurt like this consistently, goodbye plastic tubs!
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This is a bare-bones recipe that is infinitely adaptable to the vegetables on hand. We used kale, brown rice, poached egg, za'atar, capers, and salted yogurt. It was a bit bland, and I think it needed some sort of sauce. A bit of miso-ginger sauce would have elevated it.
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Soba noodles and miso broth. Great for a quick summer dinner.
We garnished with swiss chard (rather than spinach), green onions, and cilantro.
This needed a bit of salt, but honestly, I think we should have used a bit more miso. I'll use this basic recipe again!
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Festive and delicious, but very rich.
This dish comes from independently preparing three parts - whipped cream (soft peaks), a custard (egg yolks, sugar, and peppermint liquor), and beaten egg whites. I used my stand mixer for the whipped cream, which was a strategic mistake, as it left me with a regular bowl and either a hand whisk or my stick blender (whisk attachment) for the egg whites. Nevertheless, when the three parts are ready, they are folded together, chunks of peppermint sticks mixed in, and then put into individual serving dishes. I used those small plastic drink cups, which I think were too big (it was a rich dessert after a heavy prime rib dinner).
Too much peppermint - I used peppermint schnaps, and next time I would cut it by 1/3. The other thing is that it was difficult to judge the amount produced. I needed 11 desserts, and was using cups larger than the shot glasses suggested in the recipe, so I doubled it. That made a lot - probably twice what I needed. Nobody will be sad about that, but just saying...
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This was a pretty simple lentil soup - made even easier by cooking the lentils in the pressure cooker. I substituted garden swiss chard for the spinach, and a red onion for the yellow - these substitutions seemed minor in the final product.
I found I needed to punch it up a bit with extra cumin, salt, and pepper. Also I added the lemon juice, tasted for flavor, about 15 minutes before serving. However, something happened in those 15 minutes to diminish the lemon flavor. Luckily I tasted right before serving, and added another ~ 1 1/2 T.
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Quick, relatively healthy, but a bit too salty.
This cake uses 1/4 C butter (which I browned, a suggestion from the author) and 2 eggs. I bought WW pastry flour for this recipe, and because I've been having baking powder issues, I used only 75% of what was called for (1 T). The cake rose beautifully, and it has a lovely texture. Its only a little sweet (only 1/2 C sugar), but it has too much salt.
Now its really something for my family to say "too salty". We buy the sea-salt Lindt chocolate, and call it crack. But this cake has 1/2 tsp salt in the batter, and then another tsp of kosher salt sprinkled on top (in addition to 3 T coarse sugar). The top is nice and crackly, but the overwhelming flavor is salt, not the lovely 1 C of home-grown raspberries!
This cake makes up quickly, and bakes quickly (took me 27 minutes). But I'd recommend only using 1/2 tsp salt on top.
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This was a very edible brussel sprout dish. I liked the sweet tart apples along with the brussel sprout and nutty pine nuts, but somehow the flavors didn't come together for me. Next time I will, instead, go back to a tried and true oven roasted brussels.
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This was pretty - a nice green color and the coconut gave it a very nice look. Having read Wester's review, I more than doubled the spices. But really you couldn't taste the cumin or mustard seed or the coconut - but it gave us an overall impression of just too many different flavor hints. I won't bother with this dish again.
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The most painful part of making chocolate chip cookies (other than acknowledging all the calories) is forming individual cookies. I was immediately drawn to this recipe for 2 reasons: it cooks as a single large cookie (in a skillet), and it uses whole wheat flour.
I found the dough to be very stiff, but it seemed to bake up OK. The cookies had a nice whole wheat flavor, which I loved, but it might not appeal to everyone. They also had a good salt/sweet thing going on.
A dangerous aspect of these cookies - its too easy to keep slicing a tiny bit more, and then a tiny bit more...
If I remake these, I will definitely be adding walnuts. And I didn't have bar chocolate, so used chocolate chips.
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We prepared this punch for our Christmas Eve dinner party. I really liked that it wasn't too sweet, and that one could dial down the alcohol by addition of sparkling water. It is a gin and prosecco based punch, with additional flavor from rosemary simple syrup and ginger juice. Getting several tablespoons of juice from a ginger root was the most difficult step of the recipe, and the overall flavor went well cheese-based appetizers.
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It was so so so so so so so so so so so so so so so good!!!!!!!!!!!!! I loved them there is nothing better to eat than a quick and easy healthy meal like these for lunch. They are technically appetizers but they can work as a whole meal if you make enough! I cooked the tofu so that it was very crisp on the out side (the way I like it). It took quite a while, but turned out crispy and brown on the outside and soft on the inside. My mother was glad that they didn't take very much time to make, and that I was willing to cook it! I really like crispy tofu, and this is a great way to use it. Make plenty.
We also added some avocado to some of the rolls -- that added a wonderful creamy texture and of course great flavor.
13 daughter
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