cook's profile


Meatless Mama
 
Living In: Salt Lake City, Utah, USA
Member Since: May 2008
Cooking Interests: Baking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Photography, Music, Painting/Drawing
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Cinderella buttercream fondant cake
Tofu Teriyaki
gigi
irie
the kiddies
About this Cook
I'm wife to studmuffin Josh & mom of 3 girls, it's sometimes really fun and sweet and sometimes, umm... not so much. I do graphic and web design on the side. I love a good fufu drink like apple-tini's. I only cook vegetarian... but not vegetarians ;)
My favorite things to cook
Anything tasty but I especially love ethnic food. I make up recipes all the time mainly because I just have a bunch of random ingredients when it comes time to cook meals. I'm trying my hand at making my own baby food which is fun and I'm on a quest to make the best funeral potatoes ever. I love to make cupcakes and wedding cakes.
My favorite family cooking traditions
I grew up with a good mom who wanted to give us healthy well rounded meals in her own way. We ate a lot of spam which is why I have been a vegetarian for 20+ years (no kidding!). My mom had a heavy and short rotation of meals, my parents loved eating the same things every week, which caused me to dislike some foods. I feel lucky though, my dad was from the south and had my mom cook classic southern food like grits which I love and okra, which I despise! I think of my food tradition as being more like anti-tradition aka utah food, I guess it's utah-americana... Lots of jello, funeral pototoes, casseroles, fruit salads, stews, and ward dinner potlucks!
My cooking triumphs
I whipped up a curry cheese soup recently and didn't really pay that much attention to what I was putting in it and my family gobbled it up and begged for more... and now I can't recreate it because I'm not exactly sure of what and how much I used of the ingredients, bummer.
My cooking tragedies
ugg.... Usually the stuff I just make up is ok and editable but once I made some rice with veggies and used a bottle of this 5 chinese spice thingie, I gave it to my daughter and was just about to start eating it when she began spewing rice all over the place, she said... "this is yuckie" I'm thinking it can be that bad, then took a bite, it was beyond yuckie, it was horrid. I threw it out and we went to get fast food and I almost never get fast food!
Recipe Reviews 14 reviews
Vegetarian Phad Thai
Excellent! My family gobbled this up... Here are my alterations: I reduced the peanut butter to 1 cup, it was plenty for sure, and used lime juice instead of lemon which I highly recommend, so tasty! I also ran out of soy sauce so I used teriyaki sauce instead and omitted the sugar. Lastly I used about 1 tsp of curry powder because I was out of paprika too. My husband said, put this one on the heavy rotation!

0 users found this review helpful
Reviewed On: Nov. 29, 2009
Ranch Dressing I
My family loved is ranch dressing, it's waaaaay better than the store stuff and you can make if with all organic ingredients if you want. The only thing I did different is, instead of adding all the dry herbs (that don't have very much flavor) I used about 1/4 cup of pesto, it is sooo tasty!

0 users found this review helpful
Reviewed On: Nov. 22, 2009
Cali's Sinful Creme Brulee
WOW, so good! I've made this at least 5 times now and every time it gets gobbled up, even if I botch it somehow, I almost scrambled the eggs once and another time I spilled water into it when filling up the water bath and it still got eaten! One thing I always do is double the recipe, you will need to do this if you're serving more than 3 people. I also add a couple of tablespoons of milk to the chocolate so it will spread easier, then I stick it in the freezer until the creme brulee is ready. I find adding one extra egg yolk (to the doubled recipe) gives extra flavor. Make the creme brulee one day before but caramelize/torch the sugar just before you serve it. It's really good when it's just below room temp.

0 users found this review helpful
Reviewed On: Jun. 25, 2009
 
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