KarenW
08-26-2001, 07:11 PM
During my cooking extravaganza this weekend, I made several recipes from the September issue -
>>Citrus Chicken Tagine - Good and very easy to make. This is one I could make during the week when I need something simple but filling. The only change I made was to substitute chicken breast for the thighs.
>>Roasted-Chipotle Salsa - Super easy to prepare. Pretty spicy though. I like spicy foods, so I added a couple more peppers than the recipe called for. Now it's almost a little bit too hot. I served it with baked whole-wheat pita chips.
>>Bree's Lentil-Tomato Soup - Reviewed in another thread, but good and easy.
>>Chickpea-Artichoke Stew with Rouille - This one took a long time to prepare and I was glad I did it over the weekend. I followed the recipe except that I ended up substituting a jar of artichoke hearts for the fresh ones. I bought the fresh ones & did what the recipe called for but in the end I threw away the mess I made with the fresh and just drained the jar and dumped in the hearts. I think that was the right move & if I make this again I will definitely use the jar. The stew was pretty tasty, but the consistency wasn't what I had expected. Looking at the picture in the magazine--what you can see of it anyway--plus the word "stew"--I had imagined a thicker sauce. It was more like a soup with a lot of veggies in it. It was very filling & used a lot of veggies I use infrequently (leeks, fennel, artichokes). By the way, for anyone that hates fennel--virtually all of the licorice flavor cooked out of the dish.
>>Citrus Chicken Tagine - Good and very easy to make. This is one I could make during the week when I need something simple but filling. The only change I made was to substitute chicken breast for the thighs.
>>Roasted-Chipotle Salsa - Super easy to prepare. Pretty spicy though. I like spicy foods, so I added a couple more peppers than the recipe called for. Now it's almost a little bit too hot. I served it with baked whole-wheat pita chips.
>>Bree's Lentil-Tomato Soup - Reviewed in another thread, but good and easy.
>>Chickpea-Artichoke Stew with Rouille - This one took a long time to prepare and I was glad I did it over the weekend. I followed the recipe except that I ended up substituting a jar of artichoke hearts for the fresh ones. I bought the fresh ones & did what the recipe called for but in the end I threw away the mess I made with the fresh and just drained the jar and dumped in the hearts. I think that was the right move & if I make this again I will definitely use the jar. The stew was pretty tasty, but the consistency wasn't what I had expected. Looking at the picture in the magazine--what you can see of it anyway--plus the word "stew"--I had imagined a thicker sauce. It was more like a soup with a lot of veggies in it. It was very filling & used a lot of veggies I use infrequently (leeks, fennel, artichokes). By the way, for anyone that hates fennel--virtually all of the licorice flavor cooked out of the dish.