Comments for Cuizoo

Comment on Quinoa Sunbutter Cookies with Cocoa Nibs and Pumpkin Seeds by Jody Whipple

Jody Whipple — Fri, 20 Aug 2010 13:28:23 +0000

Hi Kristin,

Just wanted to say “Hi” and tell you I’m really enjoying your site. Made the heirloom tomato bread salad and it was delish…might need to have it everyday for the rest of the summer! Looking forward to trying the quinoa cookie recipe.

Also, as a registered dietitian, I love your philosophy re: food and how you approach it. I share your viewpoint on abandoning the “all or nothing” thinking, enjoying food (and drink!) and doing the best you can with healthy, great tasting concoctions.

Comment on Slow Roasted Plum Tomato Sauce by Paige

Paige — Mon, 16 Aug 2010 19:38:10 +0000

a tip to get the skin off tomatoes: cut a little “X” at the bottom of the tmatoe and soak in hot water for a few minutes to loosen, then peel the skin right off!

Comment on Garlicky Bread Salad with Heirloom Tomatoes and Sweet Corn by Margot

Margot — Sun, 08 Aug 2010 12:15:23 +0000

Very interesting and colourful salad, I must give it try.

Comment on Garlicky Bread Salad with Heirloom Tomatoes and Sweet Corn by carolyne

carolyne — Fri, 06 Aug 2010 19:12:08 +0000

This is gorgeous.

Comment on Slow Roasted Plum Tomato Sauce by Kristin

Kristin — Fri, 06 Aug 2010 17:51:35 +0000

Yes … I have frozen this in canning jars with great success. Anything that doesn’t have a high water content is usually OK. So, jams and sauces are usually fine — chicken broth is not (learned that the hard way). I would let them cool completely before freezing though.

Comment on Whole Grain Chocolate Chunk Cookies with Coconut Oil by Amy Archambault

Amy Archambault — Mon, 12 Jul 2010 17:32:29 +0000

These look awesome…it’s (finally) raining here today so I think it might be the perfect day to turn on the oven!!

Thanks for the awesome recipe…I loved the commentary, too. I’m right there w/ you. (When does school start!??!)

Comment on Brown Butter and White Chocolate Blondies by Amanda

Amanda — Sun, 11 Jul 2010 04:58:08 +0000

So these are like the ones I made in class the other day but they also had coconut in them and when they were finished I zested fresh lime on them. BAM.

Comment on Gluten-Free Chewy Granola Bars by Deirdre

Deirdre — Sun, 04 Jul 2010 14:33:33 +0000

HI.
My two cents worth re the sugar issue. I haven’t been to the Mercola site, but I do know that agave is right up there with high fructose corn syrup (and not entirely sure why either). I was just as stunned as the rest of you are. Second, honey…hmmm not sure about the tooth rotting thing but will be after visiting the site mentioned. As far as a sugar replacement goes, I’ve have brilliant sucess with Xylitol, which is made from birch trees and corn cobs. It is a proven cavity fighter and antibacterial. Anyway…thats what I’ve been using and yes great sucess with it. Measure for measure it compares to sugar. It is totally acceptable for those on a sugar reduced diet. It metabolizes without insulin so it creats a significantly lower glycemic effect when eaten…so this is a natural gift to those with diabetes. Hope this helps.

Comment on Honey Strawberry Freezer Jam by Lthrbth

Lthrbth — Thu, 01 Jul 2010 23:48:36 +0000

Just wanted to pop in and say I made this last summer….it lasted us (in conjunction with our apple butter) up until about a month ago. So yummy! Not as “gelled” as normal jam but we don’t care much. Or maybe that’s a freezer jam thing, not a honey-sweetened jam thing.

Comment on Cocoa Butter Chocolate Chunk Brownie Cookies by Kristin

Kristin — Mon, 14 Jun 2010 11:52:48 +0000

Did they spread too much? Was it the tallness that they didn’t have or something else? Because they do look like chocolate cookies … ; )

Hmmm… did you use cocoa butter? Was it warm in your kitchen? The dough becomes very stiff (cocoa butter is very hard at room temp) and the cookies stayed very tall b/c of that.