I definitely agree with the review that recommended doubling the spices. Also, depending what size you chop everything and how tender you like your veggies, you will probably need longer to cook the sweet potatoes and carrots. I will definitely make this again.
Delicious! I sprinkled parmesan on top, used 4 cloves garlic, and about 4 oz tomato paste, but otherwise followed the recipe as written. This makes a great side dish, or a main dish if you add rice.
Delicious!! I followed other reviewers’ recommendations and first cut the squash in half and baked it face down at 375 F for 45 min-1 hour. That made it easy to peel. I also added some grated ginger, finely chopped chili pepper (I like a little extra spice), and some fresh curry leaves, since I had those things on hand. It was delicious even before the honey and half n half, so I recommend you add those ingredients to taste.
Yum! I made a few changes: pollock (it’s what I had), added some fresh thyme, and a dash of lemon juice. I also marinated the fish in Italian dressing as suggested by another reviewer.
Yum! A delicious and quick recipe with a good kick of tanginess. I omitted the lime in lieu of adding green tomato I needed to use up, which worked nicely. I also substituted 4 cloves garlic for the scapes, and it was not overly garlicky. For added color and nutrition, I mixed chopped kale into the hot quinoa to wilt. I used veggie stock instead of chicken broth, which resulted in bland quinoa, but mixing in the juices from the cooked chicken and zucchini fixed it.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.