Comments for smitten kitchen

Comment on corn butter farro by immaculate grid

immaculate grid — Fri, 20 Oct 2023 06:55:48 +0000

This is a delicious and flavorful dish that combines corn, farro, and avocado for a creamy, hearty, and delicious meal.

Comment on blueberry crumb bars by Trudy

Trudy — Fri, 20 Oct 2023 04:34:33 +0000

In reply to Tessie. I have frozen several cut bars and they are fine - I let defrost slowly in the fridge or x as p in the microwave!

Comment on sweet potato tacos by Melanie

Melanie — Fri, 20 Oct 2023 04:07:47 +0000

How about a link to the cooking lesson on Facebook for those of us that don’t do Instagram?

Comment on simple cauliflower tacos by quordle today

quordle today — Fri, 20 Oct 2023 03:34:34 +0000

I found this post to be extremely helpful, Thank you. I have high hopes that you will keep producing articles of such high quality.

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Comment on tangy braised chickpeas by Colleen

Colleen — Fri, 20 Oct 2023 02:38:34 +0000

In reply to Eden. I was looking for this question. I was thinking of 4 hours on low and see how it turned out.

Comment on blueberry crumb bars by Tessie

Tessie — Fri, 20 Oct 2023 02:09:44 +0000

In reply to Kim U. How would these be with GF Baking flour?

Comment on mom’s apple cake by Susan

Susan — Fri, 20 Oct 2023 01:48:14 +0000

I haven’t tasted the cake yet, but my, oh, my, did it ever take a long time to bake. It was unreal, and I cannot imagine why. I did set the tube pan on a cusionaire sheet pan, but I wouldn’t have thought would make a huge difference. I have ever confidence that it will taste great, but the fact that it took closer to 2.5 hours to bake really threw me for a loop.

Comment on sheet pan chicken tikka by Dawn

Dawn — Fri, 20 Oct 2023 00:06:06 +0000

Made this tonight for the first time. All I can say is “wow”. I made it exactly as written in terms of ingredients and proportions. I did end up switching my oven to convection bake set at 415 at the 20 minute mark to encourage the chicken and the veg to brown a bit more. Did the full 40 minutes and everything was cooked perfectly. Served with yogurt, cilantro and the quick pickled onions, as suggested. I used parchment paper instead of aluminum foil to line the pan. Clean up was a cinch. This one is defintely going in to regular rotation.

Comment on crispy cabbage and cauliflower salad by Tamara

Tamara — Thu, 19 Oct 2023 23:52:56 +0000

OMG this is so good! I keep trying cabbage recipes that promise THIS will make you like cabbage and, nope. But this one is a winner! I am looking forward to my (I know they’re going to be soggy but it’s ok) leftovers tomorrow and that just never happens. 5 stars!