Aly in the Kitchen

This recipe would have been much better as a cold salad. I used fresh spinach instead and also added some homemade mozzarella I made the other day just to layer the flavors. I probably should have added freshly chopped red onions, tomatoes, black olives along with a splash of citrus. I did add additional seasonings; black pepper, pink salt, sumac, and mustard seed powder to make it more flavorful.I can totally see this being the base of a garbanzo bean salad vs a hot dish.

I make couscous all of the time and typically use a 1:1 ratio (1 cup liquid to 1 cup couscous) and sometimes will add an extra 1/2 if using a thicker liquid such as coconut milk. That being said, I only used 1 cup of stock and the recipe still turned out nicely. I also use a pot when making couscous and simply add water to boil along with seasoning and then add couscous, stir, remove from heat, and cover with lid.I did omit the nuts but added everything else. I love couscous and how versatile it is.

This sauce worked well with gourmet pasta and thin slices of steak tossed in.I used Shiitake, black trumpet, and enoki mushrooms because that's what I had on hand. I also added a finely chopped small red onion and fresh garlic. Next, I let the mushrooms cook about halfway down and then added about 1/4 cup of flour. Coated mushrooms with flour thoroughly and then added beef broth and red wine. Brought to a boil and then reduced heat until thickened and cooked about 1/4 down. I used 3 lbs of mushrooms total and only add 1 extra cup of beef broth.This sauce/gravy is really versatile and definitely can be used on more than red meat.

This was a decent recipe that needed a bit more flavor. Here's how I prepared this roast; seasoned the roast with more than 1 tsp of salt and pepper, seared in butter instead of canola oil, used chopped onion, fresh garlic, fresh basil and then sautéed in butter and white truffle oil. Next, added gourmet red wine, flour, and water to make a nice red wine gravy. Last, added roast to skillet, covered in foil and into the oven.Overall, my family enjoyed it. Wouldn't mind making it again.

I love the simplicity of this sourdough recipe compared to the other sourdough recipes I've tried. This one is truly a no fuss recipe. In fact it's so awesome and easy that I've made it at last 4 different times and even added additional flavors.My whole family really loves this bread recipe and it never last more than a day whenever I make it.

This was absolutely delicious. My whole family enjoyed this recipe. In order to add to the pizza soup experience I used ground beef and pork, in addition to the Italian sausage. I also added salami. I didn't have any green bell peppers so I used sweet mini peppers and since we like lots of spices, I added diced jalapeños as well. I also added freshly chopped tomatoes in addition to the crushed boxed tomatoes and sliced portobello mushrooms.I made creamy homemade polenta to act as a crust to be served with the soup as well as Two Ingredients Garlic Knots. The soup was then topped with fresh mozzarella, parmesan, gourmet olives, and mixed greens.It tasted just like a pizza. This well be added to my menu rotation.