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Joined Date: Dec 16, 2006
Reviewed Broiled Curried-flower
"In my quest to eat more variety of veggies I decided to try this. Being a confirmed "cauliflowerphobic" it was a real leap of faith. Who knew that such a gnarly looking vegetable could be so tasty? I used coconut oil which worked great, and I like the flavor. After turning the cauliflower to brown the second side under the broiler, sprinkle ju"
Reviewed Santa Maria-Style BBQ Tri-Tip
"Yes, please, provide info on that grill. Is it commercially available or built to order? If built to order, are there plans available for it? What a great piece of equipment."
Reviewed Glazed Spinach Salad
"I liked the idea, so I substituted Swiss chard for the spinach. Did not have any duck/plum sauce, but found some leftover cranberry sauce in the fridge (yeah, the jellied kind - love it, can't help it) so I melted that in to the sauce instead. Also added a touch of garlic (!). Really, really good. I am trying to eat more dark leafy greens but "
Reviewed Coleslaw with Cumin-Lime Vinaigrette
"I have NEVER liked cole slaw - ever, but I like this one. Sooo good. I had some lemons that needed using, so I juiced them right along with the limes. Didn't have a bell pepper, so I used some banana peppers and a cubanelle I had in the house. Forget adding honey - chop up an apple for the sweetness needed. And to eliminate the too strong oni"
"Soooo good. I love asparagus and this is such a great way to eat it raw and crispy. The pecorino adds just the right amount of salt and cheesy tang. Instead of using all red wine vinegar I usually have at least one or two limes or lemons that need using, so I squeeze that juice in first and then add the vinegar as needed (to taste). Add the acid slowly and taste as you go - you can always add more, but it's real hard to take it out once it's in there. This recipe is a winner, winner.