My Blogroll

5 Responses to My Blogroll

  1. Kent says:

    Hi Jenny,

    My name is Kent, and I run simplerecipes.net. We’d love to feature your blog and recipes as part of our “Featured Foodies” campaign. This will include a permanant link, logo, and write-up on our Featured Foodies page, and we’ll occasionaly add our favorite recipes of yours to our site to share with our visitors. Each recipe page will of course give you credit with another link back to you. All we ask is that you include a link to simplerecipes.net, text or banner, from your blog.

    Please let me know if you’re interested and we’ll feature you today!

    Thanks,
    Kent
    simplerecipes.net

  2. Shirley Finfrock says:

    Help!!!
    I’m making your Moroccan Stuffed Acorn Squash for 60 people next week for a fundraiser luncheon at a local public garden. I am wondering about a couple items in your recipe and instructions. When it says 1 cup of quinoa, is that before and after cooking in chicken broth? I used quantity before cooking and I had 6 cups of filling left after I stuffed 6 small halves. 2nd question. When do you put in the raisins? Is it really 1 1/2 tablespoons of cumin or 1 1/2 teaspoons of cumin. Thank you

  3. Hi Shirley! That is exciting that you are making this for so many people. That recipe was for 1 cup uncooked quinoa, at the bottom of the recipe there is a note saying that it makes about 1 1/2 cups extra quinoa. That is enough for 2 more people (1 more squash). I used about that much cumin in the mixture, but I love cumin =) If you are not a huge cumin fan I would start with 2 teaspoons and go from there. The cumin brings a very distinctive flavor to the dish though, so I would recommend using at least 1 tablespoon. Let me know if you have any other questions. =)

  4. Shirley Finfrock says:

    Yes, our tasting group decided that we needed to increase the amount of cumin I used. We are going to soak the raisins in sherry to puff them up and add a little more flavor, pierce the squash before painting with butter/brown sugar, garnish the top with sticks of red pepper. We are serving a celery salad with walnuts & dates with a yoghurt dressing, and serving a pear pie with an eggnog sauce. We will garnish the plate with 3 pickled beets with a bit of curley parsley, and place the celery salad on a red lettuce leaf. I’m acquiring a little larger squash 1 1/4 to 1 1/2# so that should take more filling. Using Tyson pre-cooked grilled seasoned and garlic chicken breasts for the cubed chicken. Thanks for your help.

  5. Sounds awesome! No problem, glad I could help =)

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