Comments for The Purloined Recipe

Comment on Braised Chard with Cilantro by Karin

Karin — Wed, 16 May 2012 23:19:00 +0000

Created the above dish with 2 variations. I used coconut oil, and only about 1/4 cup. No extra H2O required. Didn’t need any S&P other than for the garlic.
Melts in your mouth….very delicious….and I might add nutritious.

Comment on Braised Chard with Cilantro by D

Mon, 14 May 2012 23:59:04 +0000

from Deborah Madison’s Vegetarian Cooking for Everyone.

Comment on Coconut Curry Butternut Squash Soup by Susan Dorchester

Susan Dorchester — Mon, 14 Nov 2011 19:26:24 +0000

I loved this delicious rich soup! For serving, I poured the soup into a bowl and topped it with a dollop of sour cream and grated nutmeg. Yummy!

Comment on Sweet and Gooey Parsnips by Janet Grossman

Janet Grossman — Wed, 19 Oct 2011 02:43:41 +0000

Very tasty, though they didn’t get “gooey” or very caramelized despite cooking for about 14 minutes and cut to size of my little finger. A little like French fries, actually. I’d use a bit more nutmeg. I also sprinkled on some cocoa-chili powder we have, would use more next time.

Comment on Sweet & Sour Okra by Laura

Laura — Fri, 09 Sep 2011 18:12:05 +0000

I make this using 2 to 3 tomatoes, pureed with just 2 cloves of garlic and the dried chili. Increased turmeric to 1 tsp, and didn’t add the sugar, salt only to taste. It’s really good, especially over quinoa.

Comment on Zucchini Pizza Crust by Mary O'Neill

Mary O'Neill — Fri, 09 Sep 2011 16:35:32 +0000

This is a great recipe and a great way to use my zucchini. I am wheat intolerant so I used gluten free flour and topped with pesto, shredded chicken, sun-dried tomatoes, mushrooms, and marinated artichoke hearts. Finished off with parmesean and mozzerella cheese. Yum!

Comment on About the Farm by Rebecca Ellis

Rebecca Ellis — Thu, 01 Sep 2011 16:42:14 +0000

I am participating in the CSA at Conelly mkt. In Sedona and every week you continue to wow me with beautiful, delicious produce. In short, my heart is filled with gratitude and love. Thank you for making our lives better.

Comment on About the Farm by Beverly Ervin

Beverly Ervin — Fri, 12 Aug 2011 17:03:00 +0000

Every year I look forward to buying veggies from Whipstone Farms at the farmer’s market in Chino Valley. The heads of lettuce are the biggest, sweetest, most succulent ones I have ever tasted. I love it when Cory roasts the chiles, so I don’t have to and they sure are delicious. They have the biggest and tastiest selection of produce in the area. We are so lucky to have them providing us with a variety of healthy, organic, fresh produce. Love you guys. Keep up the good work.

Comment on Green Chile by Whipstone

Whipstone — Tue, 02 Aug 2011 18:46:16 +0000

According to this recipe you don’t cook the tomatillos before blending. But after blending you put them in the stew to cook down. I actually usually put them in the pot chopped in half of into pieces and they end up turning into sauce in the end.

Comment on Green Chile by Firesky

Firesky — Mon, 01 Aug 2011 19:44:00 +0000

Do you cook the tomatillos first before blending?