UPDATE: We got it! Used a combo of Twelve Recipes canned tomatoes sauce recipe and some great tips from The Kitchn. I added a parmesan rind, some capers, some wine (Chardonnay actually worked out great) and a little bit of butter. Next time, I’m trying anchovies!
I can’t seem to get this right! I did put too much sage in it this time, but next time I make tomato sauce I need to follow the tips from The Kitchn (wine, parmesan cheese rind, etc).
This was yummy, I’d make it again.
1. Use an immersion blender to de-lumpify the batter. Genius.
2. Omit the pistachios. Crazy, I know, but their flavor was lost in the shuffle.
This has potential, but I think it needs way more of the cilantro pesto. I couldn’t really taste it, and think without it the dish was lacking in flavor. Another issue was my own laziness, I should have roasted the corn instead of microwaving it. If I make it again, more cilantro, roast the corn.
Yum yum yum! These were so delicious. They showcased sweet corn better than anything I’ve had in a long time. The only thing that fell a little flat was the avocado crema. Next time, I’ll just serve these with fresh avocado (it was a little bland and I could barely taste the avocado). Also, I added half a red bell pepper to brighten the colors up a bit. Turned out great.
It also came together surprisingly quickly given the veggie prep. Cutting off the corn kernels and grating the squash was pretty fast, then you just mix it together with some flour and egg and fry away.
These were definitely best the first day. I saved the batter to fry up more over the next few days, and they were still good but not quite as amazing as they first ones. Also could probaly use less oil next time.
1. Skipped the crema, made creamy cilantro lime dressing instead and put the fritters over a bed of baby greens. Yum!
2. The recipe calls for 1/2 c each of yellow squash and zucchini for a total of 1 cup of summer squash. 1/2 c is about equivalent to 1/2 yellow squash or 1/2 zucchini. So next time to avoid leftover raw squash, just use one whole yellow squash or zucchini rather than half of each. Don’t try to add any more vegetables, otherwise they don’t hold together as well.
3. Careful when frying. Over very high heat, the corn starts to pop out of the pan, which could result in some nasty burns.
4. The dough will still seem very wet, even though I added 2 extra tbsp of flour. But once they’re in the pan, the heat binds everything together nicely.
Yum! Loved this recipe, so quick and easy. Next time:
1. I used orechiette pasta, and it stuck together a lot. liked the shape, so I want to give it another try. I Googled it, and a trick is to put the pasta in the water while it’s still cold, stirring it as the water heats up to a boil.
2. More spinach, less pasta. And I always forget how much greens cook down. You can add a TON (as in a full bunch of spinach from the store) and it cooks down to such a small amount.
3. Chop the spinach. I forgot to chop the spinach, so it was a little harder to eat that way.
4. Less oil. It came out just a little oily.
5. I added some fresh lemon juice to the end. Also, to cut down cooking time, cooked the pasta in a smaller pot while preparing the other ingredients, then combined them in a big pot to finish.
NOTE: If using a nonstick big pot, make sure to crumble the sausage before adding to the pot to avoid damaging the nonstick surface. Also, the sausage I bought from Aldi wasn’t spicy enough (amazingly), so I would try their spicy kind next time.
This is delicious! I added some leftover pulled pork and it added a delicious flavor. The recipe also makes a ton (more than 4 generous servings), I’m going to freeze leftovers for later. I’ll definitely make this again.
This just didn’t work. It was ok, but not good enough to justify how unhealthy it is. I was really expecting great things, and it just fell flat. Won’t be making again.
This was pretty good for a first meat-in-slow-cooker attempt, but it turned out a bit mushy. A Google search reveals that it was probably a bit overcooked, so next time I’ll only cook it for 6 hours instead of 7. Putting it in the oven probably helped a bit.
I was expecting this to be amazing, and it was just okay. Somehow the lentils felt too heavy with the cucumber and mint. Maybe some other legume or grain might work better, something lighter like cous cous.
Wow, this was amazing. I loved it, and I took it to a party and everyone really was raving about it. It really couldn’t be easier. If you’ve made pancake batter before, you can make this. As one of my friends pointed out, it turned out more like a clafouti than cobbler since the fruit to cake ratio was fairly low and the fruit was placed on top of the batter (rather than dumping a bunch of fruit in the bottom of the pan then pouring the batter on top).
I think it could have more fruit in it, so maybe next time I’ll try it with more fruit, and putting it on the bottom of the pan. Though the fruit on the top of the batter turned out really beautiful…Also, I used whatever summer fruit was lying around (nectarines, strawberries, and a few frozen black and blueberries for color). This would work with many fruits. And with frozen fruit too, so it could be a year round treat. Yum!
Also, I made this ahead in the early afternoon, and just popped it in the microwave at my friends’ place for a couple of minutes. Topped with a scoop of vanilla ice cream, it was a perfect dessert to bring to a dinner party.
It also turned out a little sweet (especially with the ice cream). No need for the extra sugar on top, and I might cut the sugar a little more next time (I didn’t put in the full cup), and possible the butter as well so the butter isn’t so overwhelming with the reduced sugar. And I did my watered down plain full fat yogurt sub for the milk, worked perfectly as usual.