George

This is a nice simple recipe that provides excellent results. I made it using a cast iron Dutch oven that worked perfectly. The only changes I made to the original recipe was substituting bell peppers instead of spinach and Israeli couscous rather than rice. It was well appreciated by the whole family.

It’s a pretty good recipe. I’ve never bothered to make curry in a slow cooker before, but I bc knew I’d be rushed to prep supper in time otherwise. One small change was I substituted what was available in the fridge. Broccoli and sweet peppers substituted well for the cauliflower.

It was hot today and I wanted to make a salad that gave us greens and carbs. I don’t use quinoa that much, even though I like it. I came across this recipe but didn’t have a full larder so I made some substitutions. For ingredients I switched out currants and used dried cranberries instead. I also didn’t have any feta, so substituted in an aged sharp cheddar instead. I cooked the quinoa in a rice cooker. The menu says a 2:1 water/quinoa ratio which I used although the package stated a 4:1 ratio. I will try upping the ratio a bit and see if it is a bit more fluffier.

This dish was well appreciated by all the family. I think the cheese is the key to its success. I followed the recipe mainly, but I also added both niblet corn and black beans to the soup as well. I’ll be using this as my standard for chicken taco soup from now on.

Some of the best lamb ever that I have barbecued! That’s saying a lot, because lamb is not a stranger in our household. I pretty well followed the recipe as posted, and let it marinate for 7 hours in the fridge and let it warm up for another half hour while warming up the grill. I used a digital thermal pen to monitor doneness, and took them off at 135*F. The chops were seasoned perfectly.

This is such an easy dish to make and they have the classic taste and texture of what you expect of macaroons. It took a minimum of time to make them. I prepped them before I started some other baking and slipped them into the oven when it was convenient. I liked that there are a minimum number of ingredients in the recipe. The cooking times were longer than what the original recipe states, which may be because I used an ice cream scoop for measuring and did not flatten them out when I baked them. Keep a glass of water nearby to dip the scoop occasionally. Otherwise the scoop balls up and your macaroons get successively smaller.