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    it's not easy being green

    Southern California

    Chef #461209

    Southern California

    Joined: Mar 06, 2007

    42 reviews by it's not easy being green

    1 - 10 of 42 sorted by Date | Rating | Helpful

    Reviewed Zucchini Carrot Muffins
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      |  By Courtly

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    "Super moist. Changes I made based on what I had: 1/2 cup oil, 1/3 cup applesauce; walnuts instead of almonds; no coconut; 1 cup sugar.

    These are excellent, and are probably my favorite muffin now. Next time, I'll experiment with reducing the oil and sugar even more."

    Oct 25, 2011 on Food.com

    Recipe #118885

    Reviewed Potato Latkes
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      |  By dojemi

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    "Came out great! I fried mine in vegetable oil, instead of Crisco. I froze the leftovers and have been eating them for a few weeks now. I re-heat them in the toaster oven, I just put it on the toast setting for "dark" toast. They might even be better re-heated than when they were fresh because they get even crispier in the toaster!

    I l..."

    Oct 17, 2011 on Food.com

    Recipe #107652

    Reviewed Lazy Day Brunch Casserole (Crustless Quiche
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      |  By Just Call Me Martha

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    "Great recipe to work with! I wanted to make something similar with a bunch of spinach and onion I needed to use up. I wasn't sure if my substitutions would work out, but it came out perfectly! I'd guess you could substitute the broccoli and tomato with a similar amount of just about any veggie. Besides using spinach instead of broccoli, I only..."

    Apr 6, 2011 on Food.com

    Recipe #107697

    Reviewed Macaroni and Cheese
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      |  By ~jb4~

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    "this came out great, but it made about two times as much cheese sauce as i needed. i couldn't imagine adding the whole batch of cheese sauce. either way, i'm saving the rest to make welsh rabbit, so it is a win-win situation! thanks."

    Nov 24, 2010 on Food.com

    Recipe #52799

    Reviewed Spinach, Apple and Pecan Salad
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      |  (1 person found this helpful) |  By Sharlene~W

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    "excellent salad, great with blue cheese crumbles!"

    Sep 27, 2010 on Food.com

    Recipe #29765

    Reviewed Tzatziki
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      |  By evelyn/athens

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    "excellent recipe. i used nonfat greek yogurt, and let the cucumbers sit in a colander for about 10 minutes with salt, before squeezing. letting this chill before serving is key - it is so so so much better after a few hours in the fridge. don't rush it!"

    Jul 22, 2010 on Food.com

    Recipe #59336

    Reviewed Basil-Walnut Pesto
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      |  By dahlia

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    "yum, great pesto! i used dry jack cheese instead of parm (a hard california cheese that can be used the same way as parm. it is a bit salty, but i think it will be perfect when served with pasta. next time, i'd probably reduce the salt."

    Jul 22, 2010 on Food.com

    Recipe #45348

    Reviewed Crustless Swiss Chard Quiche
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      |  (1 person found this helpful) |  By Keeferop

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    "this recipe deserves TEN stars, and i've never said that before! i used light swiss and cheddar cheese. i'm not sure how much chard i had, but it was probably more than 1/2 bunch. i also added about 1/4 cup chopped fresh chives. it was AMAZING. the crust was not missed at all, i will never make quiche with crust again! such a versatile recip..."

    Jun 30, 2010 on Food.com

    Recipe #311434

    Reviewed Buttery Sweet Toasted Pecans
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      |  By Sarah_Jayne

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    "excellent, easy recipe. perfect for on top of spinach salad. would be great party food too!now, to find a cheaper way to get pecans...."

    Jun 30, 2010 on Food.com

    Recipe #341015

    Reviewed Vegan Blueberry Muffins
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      |  By Vino Girl

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    "great recipe, will be my go to for muffins of all kinds.i added 2 T ground flax seeds, used rice milk instead of soy milk, and used fresh berries. bake time was about 30 minutes.they came out perfect."

    Jun 13, 2010 on Food.com

    Recipe #123809

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