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Mini- let me know how those turn out. I have had 99% success with her recipes.
It was a fail for me.
It was a fail for me. The cabbage was tough, and didn't roll well. There was way too much of everything - why are there always tons of leftovers of stuff that doesn't go over well? The stuffing was bland and needed more oomph. The sauce was good, but not a good sauce-to-roll ratio. I ended up with about a quart of leftover filling, 5 cabbage rolls that didn't fit into my pan (10 barely fit into a lasagna pan) and no leftover sauce. I found I needed to bake at 350 for an hour and half for the rolls to be fully heated in the middle, the sauce to be bubbling, and the cabbage was still tough.Not a repeater, though I'll be eating the leftovers for weeks in penance.
theppk.com which people hail her blog and her cookbooks, i have had really mixed success with her recipes. I like blog recipes because i read through the comments (but nothing irks me more than non helpful comments like, oh it looks good, just effing tell me if you made it and how it was!) and look at alterations and substitutions people make. I find with a lot of recipes i have to adjust the seasoning and usually add A LOT more seasonings than the recipes called for.
I agree with both of these things. I am not a fan of the ppk. I have tried several of the recipes and they aren't for me. Also, if you're concerned about weight management- they definitely do not skimp on fat!I also add way more seasoning than a recipe calls for.
Not a repeater, though I'll be eating the leftovers for weeks in penance.
I hate wasting food, but I always give myself permission to throw out leftovers that I really don't like. I feel like this policy allows me to experiment with new recipes without fretting about the consequences.ETA: I usually try to eat at least one "leftover portion" of each new recipe because they do sometimes get better with time and/or reheating. If I still dislike it after that, I don't force myself to eat the rest.
I threw together a farro, beet, butternut squash and cucumber salad this weekend.Cut the squash into small cubes and roasted with olive oil, salt and an Italian herb blend. Boiled, peeled and chopped up the beets and tossed with the squash, cooked farro and cucumber. salt and pepper to taste. My non-vegan addition: feta cheese. Very tasty.