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The Omnivore

United States

Member since Feb 2012

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Reviewed cauliflower slaw

Sep 20, 2014 on

I added some capers for salt which really put this over the top. Wonderful and simple accompaniment to chili. I used bright orange cheddar cauliflower.

Reviewed Easy Halibut Fillets with Herb Butter

Sep 8, 2014 in on

This was fantastic! So easy and delicious -- it';s definitely going into the recipe rotation."

Reviewed homemade pita chips

Aug 25, 2014 on

Fantastic! I may never buy chips again. I used the same technique with sprouted tortillas and they were wonderful. The garlic oil is really the key. Great with Roasted Fennel Hummus!

Reviewed watermelon gazpacho

Aug 19, 2014 on

I made this with lime juice and mint and it was delightful! We had it alongside some pork.

Reviewed greek salad

Aug 15, 2014 on

Perfection. I've also served it with Guacamole Dressing and, with fresh in-season tomatoes, it's perfect.

Reviewed avocado dressing

Aug 15, 2014 on

I think this was my favorite salad dressing ever! I felt the avocados were creamy enough on their own so I omitted the mayonnaise and sour cream. I also added a tablespoon of mustard instead of the worcestershire sauce as I didn't have any on hand!

Reviewed guacamole

Aug 7, 2014 on

I realized just as I was making it that two of my avocados weren't good so we made it with one avocado which turned it into more of a salsa but it was still delicious! Also added some garlic and onion powders instead of the cayenne and jalapenos. It made a great salsa and we'll definitely try it again when we have more avocados.

Reviewed linguini with shrimp

Jul 25, 2014 on

Delicious, especially with fresh tomatoes! We had this with rice linguini. I especially appreciated having the shrimp separate so that I could serve some portions without them.

Reviewed spicy chicken wings

Jul 25, 2014 on

I'm not usually such a fan of chicken but these were fantastic! I broiled them instead of grilling (life in an apartment).

Reviewed Mushroom & Leek Bread Pudding

May 7, 2013 in Food Network Community Toolbox on

I made this dairy-free and vegetarian by leaving out the pancetta and substituting coconut oil for the butter and coconut milk for the heavy cream. It was really great! Next time I'd just toast the bread crumbs a little less; mine got burnt."

Reviewed Accidental Turkey

May 6, 2013 in Food Network Community Toolbox on

My guests all agreed this was the best turkey we'd ever had! I made it dairy-free but substituting coconut oil for the butter and, because I didn't have any rosemary, used thyme instead. The leftovers were equally delicious, as was the resulting stock."

Reviewed Iranian Chicken With Turmeric, Saffron, and Lemon Juice

Mar 18, 2013 in on

Yum! I';ve been trying to get more seafood into my diet so I actually substituted 2 pounds of shrimp (and cut the cooking times in half) for the chicken and it was delightful! The sauce was also great on kidney beans without the shrimp even in it."

Reviewed Garlic Aioli

Mar 3, 2013 in Food Network Community Toolbox on

I actually found it easier to do this with an immersion blender. The emulsion worked perfectly when I did. I forgot to include the parsley but I did add in 1 tablespoon Dijon mustard for an extra kick."

Reviewed Winter Minestrone

Feb 6, 2013 in Food Network Community Toolbox on

I served the pancetta on the side since I was serving both vegetarians and omnivores. Also did spinach instead of the swiss chard (added at the end since it cooks so quickly), cooked quinoa pasta (I'm gluten-free) instead of the potato and thyme instead of the rosemary. Yummy!"

Reviewed Green Beans with New Potatoes

Dec 17, 2012 in Food Network Community Toolbox on

I couldn't find good-looking green beans so I made this with a can of black beans instead and no salt pork. Cut down on the cooking time and it was delicious!"

Reviewed Robyn's Crock Pot Herb Roasted Potatoes

Nov 21, 2012 in on

While this is wonderfully convenient, I didn't find that the potatoes could get as crispy as I like my roasted potatoes to be. Great for a side dish if I'm not around (or want something I can forget about) or my oven's otherwise occupied but not my go-to roasted potato."

Reviewed Garlic Roasted Potatoes

Nov 21, 2012 in Food Network Community Toolbox on

This method gives foolproof, perfect roast potatoes every time! I like to mix up the spices, most recently doing allspice and caraway seeds instead of the garlic. Yum!"

Reviewed The Ultimate Stuffed Potato

Nov 20, 2012 in Food Network Community Toolbox on

These were VERY rich but excellent. I prefer using Yukon Gold potatoes to the Idaho; I also stuffed them with beef (and chickpeas for my vegetarian) instead of the bacon, flavored with allspice."

Reviewed Vegetarian Stuffed Potatoes

Nov 20, 2012 in on

I often stuff potatoes with chickpeas flavored with allspice but canned vegetarian chili is a fantastic idea! These are great with tomato sauce, served over rice."

Reviewed Tuscan Vegetarian Pasta

Nov 19, 2012 in on

Great way to sneak in some vegetables for picky eaters."

Reviewed Fresh Pasta

Nov 19, 2012 in Food Network Community Toolbox on

I sometimes find that I need extra egg yolks but I love how clear the instructions for this recipe are. And I love adding a teaspoon of allspice with my flour."

Reviewed Green Peas and Mushrooms

Nov 19, 2012 in on

This was good; I especially liked the addition of soy sauce as I felt it needed a little more flavor. I added allspice, used olive oil instead of vegetable and yellow onions instead of green to give it a little more bite. We served it over rice and lentils."

Reviewed Crunchy White Chocolate-Orange Bark

Aug 23, 2012 in Food Network Community Toolbox on

Yum! I used apricots instead of the orange and pine nuts instead of the rice. Next time I'll definitely add some kind of liqueur or extract to bring out the apricoty flavor. No food coloring for my kitchen, but the taste was incredible. I LOVE how creamy the white chocolate was."

Reviewed French Chocolate Bark

Aug 23, 2012 in Food Network Community Toolbox on

The apricots that the book calls for are absolutely the key to this bark -- make sure you use the tart California ones if you can. I made it with white chocolate this time and toasted pine nuts and it was fantastic!"

Reviewed Chocolate Bark Filled With Pine Nuts and Dried Cherries

Aug 23, 2012 in on

I used white chocolate instead of dark and replaced the toffee with dried apricots. The pine nuts were a stellar addition, though. Thanks for the inspiration!"

Reviewed Baked Bluefish: Bluefish "in Cartoccio"

Aug 19, 2012 in Food Network Community Toolbox on

In terms of presentation, there's nothing nicer (or more fragrant!) than opening up a parchment of freshly baked bluefish. Yum! I didn't have parsley or oregano flowers but the dill was growing nicely and it made a fantastic substitute. "

Reviewed Cucumber Millet Bean Salad With Feta

Aug 19, 2012 in on

I loved the combinations in this dish but I found the millet itself was pretty tasteless so I had to up the flavorings to make it really tasty. Particularly the red pepper flakes. I think this would be especially wonderful with just quinoa or a combination of millet and quinoa but, made with millet alone, I found it a little bland."

Reviewed Carciofi Ripieni (Stuffed Artichokes)

May 9, 2012 in on

These were fantastic! I didn't want to deal with using a whole artichoke, so I cheated and stuffed canned bottoms instead. Obviously, you need to stuff more of them (I did one can which meant five artichoke bottoms and there was still LOTS of stuffing left over. But the leftover stuffing was great over rice! I also added some anchovies (though so...

Reviewed Chocolate Peanut Butter and Banana Icebox Cake

Apr 25, 2012 in Recipes on Cooking Channel

I don't normally enjoy the combination of fruit and chocolate but peanut butter and bananas are so delicious together than I made an exception!"

Reviewed Chocolate Pots de Creme

Apr 23, 2012 in Food Network Community Toolbox on

Once I got over my fear of cooking in water baths, these were fantastically simple!"

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