Monday, I had Amy’s Organic Medium Chili. It was hearty, full of vegetable protein, red kidney beans, onions, peppers, jalapenos and more, rounded out this fall dinner. I added a dollop of red hot pepper puree, which was a nice addition. It was quite filling, flavorful, and rich. The spices seemed to be slow cooked which is what makes a good chili. Chili is an art, especially vegetarian chili. Amy has succeeded.
Tuesday was Amy’s Organic Margherita Pizza. Unlike Ellios, this pizza actually cooks in the oven, rather than simply defrosting. The pizza is small, about 8 inches, but is filling. Traditional Margherita pizza is fresh tomatoes, fresh mozzarella along with basil and other spices. Amy uses this same traditional recipe. The pizza cooked thoroughly, but the pizza itself, was rather boring. The crust was my favorite part. It’s thick, not too mushy and doughy, and it toasts up a bit in the oven. The pizza does not need to be cooked on a cookie sheet; in fact, they suggest the opposite (just directly on the oven rack) in order to get the maximum crispiness. If you like frozen pizza, try this healthy alternative.
Wednesday, Amy E’s Organic Pecan Praline Biscotti. Amy E, no relation to Amy’s Kitchen, produces and sells biscotti. I tried the Pecan Praline this week. It’s organic and vegetarian. Biscotto is traditionally hard and crunchy and this followed those rules. In fact, it was so crispy that it broke off into perfect bite sized pieces. The pecans and pralines are sweet and crunchy which made it a perfect lunchtime snack. Amy E’s simple packaging is easily disposed of in the proper way.
Thursday I ate Amy’s Organic Chunky Tomato Bisque Soup. The simple recipe consists of organic tomatoes, cream and spices. It’s hearty, warming and filling. The soup is smooth and the chunks of tomatoes make it even better. The only thing missing is the grilled cheese sandwich.
Friday I ate Amy’s New Indian Paneer Tika frozen entrée. Basmati rice, spinach potatoes and paneer (Indian Cottage Cheese) in a mild tomato sauce make up this dish. Five minutes in the microwave and you’re set. The rice is traditional basmati cooked with carrots and spices. The spinach is quite plain and not full of garlic and spice, a common occurrence at Indian restaurants around New Jersey. The potatoes are soft and not too salty. The paneer is cut into cubes and sits inside the mild tomato sauce. The complexity of the flavors of the paneer seems to get lost in this dish. The paneer seemed way too mild. This dish was an average tasting meal.
This week was devoted to Amy. Amy’s Kitchen also has a promotion in conjunction with
