My husband has been under the weather all week and was craving Mushroom Soup. I made your recipe tonight! It was amazing! Thank you for your dedication and for sharing such wonderful recipes! Keep up the great work. You are a tremendous blessing!
Found your website looking for a recipe for chimichurra as we enjoyed it at a restaurant called Patagonian Welsh Roots, in Prestatyn, North Wales. Thank you very much – also it was a lovely story about your father. I’m sorry that you’ve lost him. please take care.
You end your rice and black beans recipe using coriander. I think you may mean cilantro, as is elsewhere described in your article. Recipe looks delightful. I am going to try it soon.
I will be making your black beans and rice recipe tomorrow. I noticed a small but important scaling error when reducing the serving size from 8 to 4 prior to printing, the quantity of beans reduced to 1 x 7oz can instead of 1 x 14oz can.
Big fan of your site. I make a handful of recipes quite frequently so thank you!
This was a great recipe for me, made it exactly as written. Does chicken breast translate straight across for this recipe? Or maybe boneless thigh meat?
Wow, thank you so much for the 10 minute white bean and parm soup recipe. It went immediately into regular rotation. THe first time I made it I stuck closely to the recipe, except I scaled back the onion and garlic a bit since i was sharing with elderly neighbors…the LOVE it. Said they made it stretch for 3 days.
Then I made it for myself and only made one slight change…i subbed one can of cannellinis for garbanzo. I liked the change in texture. This time I really ramped up the garlic and onion….YUM. And added a little bit of dried marjoram to the Italian herbs, so I was able to skip the sugar…which I try to avoid.
Tonight I ONLY had garbanzos. It was still great, but for my taste, the 3/1 white bean/garbanzo is the magic ratio.
Looking forward to continuing to eat and tinker with this recipe. I think next time I’ll oven roast some tiny tomatoes and add those.
Hey! I made your chocolate cake, which was amazinggggg!!!!! But now I’m looking for a good strawberry cake recipe! Do you have one? 🙂
My husband has been under the weather all week and was craving Mushroom Soup. I made your recipe tonight! It was amazing! Thank you for your dedication and for sharing such wonderful recipes! Keep up the great work. You are a tremendous blessing!
Found your website looking for a recipe for chimichurra as we enjoyed it at a restaurant called Patagonian Welsh Roots, in Prestatyn, North Wales. Thank you very much – also it was a lovely story about your father. I’m sorry that you’ve lost him. please take care.
You end your rice and black beans recipe using coriander. I think you may mean cilantro, as is elsewhere described in your article. Recipe looks delightful. I am going to try it soon.
Hi Karina.
I will be making your black beans and rice recipe tomorrow. I noticed a small but important scaling error when reducing the serving size from 8 to 4 prior to printing, the quantity of beans reduced to 1 x 7oz can instead of 1 x 14oz can.
Best Regards,
Kevin
thanks for a good chimichurro. Greetings from Sweden
I am so sorry to read about your “chemo brain”. I hope you are doing well! Keep up the excellent work.
This chicken recipe was great. The tip to broil at the end made it slightly crispy.
Big fan of your site. I make a handful of recipes quite frequently so thank you!
This was a great recipe for me, made it exactly as written. Does chicken breast translate straight across for this recipe? Or maybe boneless thigh meat?
Wow, thank you so much for the 10 minute white bean and parm soup recipe. It went immediately into regular rotation. THe first time I made it I stuck closely to the recipe, except I scaled back the onion and garlic a bit since i was sharing with elderly neighbors…the LOVE it. Said they made it stretch for 3 days.
Then I made it for myself and only made one slight change…i subbed one can of cannellinis for garbanzo. I liked the change in texture. This time I really ramped up the garlic and onion….YUM. And added a little bit of dried marjoram to the Italian herbs, so I was able to skip the sugar…which I try to avoid.
Tonight I ONLY had garbanzos. It was still great, but for my taste, the 3/1 white bean/garbanzo is the magic ratio.
Looking forward to continuing to eat and tinker with this recipe. I think next time I’ll oven roast some tiny tomatoes and add those.