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    Heather U.

    Beverly, MA

    Professor, mother, runner

    Chef #146047

    Beverly, MA

    Joined: Jun 14, 2004

    My Journal

    Reviewed Lebanese Salad

    "This was great! Went really well with the Lebanese spinach and meat pies and pita brought yesterday to a group lunch. I might;ve overdone the garlic-- we all needed gum/mints afterward. But it was worth it. I used more olive oil than called for; probably a 2:1 ratio of oil to lemon juice. The mint is really critical to this dish (in my humble ..."

    Jun 7, 2013 on Food.com

    Reviewed One-Pan Sage-and-Onion Chicken and Sausage

    "Super good. I've made this several times. Works well with hot Italian sausages and chunks of potato added. This time I replaced the lemon juice with champagne wine vinegar and added 1/2 tsp fennel pollen. I also used boneless skinless chicken breast. Everything was in smallish chunks so the cooking time was shorter. Removed the chicken earlier tha"

    May 15, 2013 on FoodNetwork.com

    Reviewed Whole Wheat Honey Banana Muffins

    "These are terrific. Made mine with white whole wheat flour (instead of the traditional red whole wheat), 2 large ripe bananas, and coconut oil. I just ate one still warm from the oven, and they taste great-- no spreads or additions needed, but I bet these will be awesome with some hazelnut butter (or macadamia nut butter) in the morning. Thanks for..."

    May 9, 2013 on Food.com

    Reviewed Spanish-Style White Bean, Kale and Chorizo Soup

    "Yum, this is really good. I added a pound of cremini mushrooms and axed the sherry vinegar. Also used more like 5 cups of stock. Terrific served with the country oat wheat bread I made earlier today."

    Mar 14, 2013 on Cooking Channel

    Reviewed Chicken and Ham Cassoulet

    "Enjoyed coming home to this after a very long work day. Used three skinless boneless breasts and shredded them at the end of the cook time. Great over brown rice."

    Feb 27, 2013 on Food.com

    Reviewed General Tso's Chicken

    "Yum-- great dish. I used some leftover pan-fried chicken breast tenderloins from last night. Sliced them into bite-sized chunks and warmed them up in the sauce with a few crowns of steamed broccoli florets. The sauce is great; reduced the sugar by about a third and that was just right for us. Added probably double the amount of stock to get the rig..."

    Jan 19, 2013 on Food.com

    Reviewed Oatmeal Dinner Rolls

    "These were great with spiral-cut ham, roasted asparagus, mashed potatoes, and gravy-- a quintessential meat-and-potatoes meal. I added 2 Tbsp dry milk and 1 Tbsp diastatic malt powder and let the bread machine do all the hard work. Shaped this into 29 two-ounce rolls. These were a hit; will make again!"

    Dec 27, 2012 on Food.com

    Reviewed Low-Fat Carrot Cake Muffins (That Don't Taste Low-Fat!)

    "Yum, these are really great. Used mostly whole wheat pastry flour with just shy of 1/4 c coconut flour. Didn't add raisins or nuts because of the crazy people in my household who hate such things. Great with a bit of walnut butter spread on top. Thanks!"

    Nov 24, 2012 on Food.com

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    About Me

    My husband, son, and I live in the Greater Boston area. I love to cook, and spend tons of time drooling over recipes.

    Favorite Foods

    My favorite savory foods are very spicy, hailing from countries such as Thailand, India, and Mexico. As for desserts, I'm a sucker for a good dense but smooth cheesecake with nothin' on it and a plain graham cracker crust.

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