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Birdy wrote:Hi Becky,
We enjoyed the Szechuan Noodles and had leftovers that I ate for lunch the next day. I also couldn't find Chinese sesame paste or Chinese black vinegar, so I used tahini and unseasoned brown rice vinegar as you suggested. I was curious what it tastes like with the ingredients called for. Served it with a simple green salad of lettuce, carrots and cucumbers with a little seasoned rice vinegar as a dressing (that is a super easy one ingredient, oil-free salad dressing and you need only a small amount).
patty wrote:i purchased some black olives to cut up and make a paste, forgot the name... I have to look for your recipe. I was thinking of you!!!
Aloha, patty
Idgie wrote:You're giving me the idea of cooking through my fave recipe books or websites. Love this project.
Becky wrote:patty wrote:i purchased some black olives to cut up and make a paste, forgot the name... I have to look for your recipe. I was thinking of you!!!
Aloha, patty
Hi Patty, good to hear from you! That sounds delicious, was the recipe you are looking for the Black & Green Olive Tapenade? If so, I remember it, and how good it was!
Here's the link to my review of that recipe:
https://testing-1000vr.blogspot.com/2017/02/black-green-olive-tapenade.html
Becky wrote:
Let me know if you start doing this with a cookbook or website, I'd love to follow you!
patty wrote:Becky wrote:patty wrote:i purchased some black olives to cut up and make a paste, forgot the name... I have to look for your recipe. I was thinking of you!!!
Aloha, patty
Hi Patty, good to hear from you! That sounds delicious, was the recipe you are looking for the Black & Green Olive Tapenade? If so, I remember it, and how good it was!
Here's the link to my review of that recipe:
https://testing-1000vr.blogspot.com/2017/02/black-green-olive-tapenade.html
Yes of course that’s it. I have never purchased capers and will have to look for them while I check for some green olives. When looking for the tapenade recipe earlier I found the artichoke spread. Sounds great and easy too! I just purchased a jar and I have some lemons. I was pleasantly surprised the artichokes weren’t packed in oil. I thought the capers would be too and that is probably why it has taken me so long to get around to making the tapenade. Sometimes I like to just eat French or Rye bread and just dip it. Mahalo!
Aloha, patty
Idgie wrote:Becky wrote:
Let me know if you start doing this with a cookbook or website, I'd love to follow you!
Because of your encouragement, I did it! I'm nervous about sharing it since it's brand-brand-brand new, but I hope it will be a fun and productive hobby for me. http://mwlrecipes.weebly.com
Becky wrote:Idgie wrote:Becky wrote:
Let me know if you start doing this with a cookbook or website, I'd love to follow you!
Because of your encouragement, I did it! I'm nervous about sharing it since it's brand-brand-brand new, but I hope it will be a fun and productive hobby for me. http://mwlrecipes.weebly.com
Idgie, that's so awesome!
I love your website, it's bright and pretty, and easy to navigate. Showcasing MWL recipes is a brilliant idea, and as you said in your introduction, I think it's quite unique. I'm really looking forward to following your posts.
I'm honored that my encouragement helped nudge you in this direction, and hope you have a lot of fun with this. Will you be posting your updates on the McDougall forum so we will know when you have added something?
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