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Simone
 
Home Town: Silver Spring, Maryland, USA
Living In: Tel Aviv, Mehoz Tel-Aviv, Israel
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Photography, Reading Books, Painting/Drawing
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Israeli Gothic
About this Cook
I am a fun loving little chef. I LOVE experimenting with new spices. I do prefer easier recipes to long complicated ones. I make kick-butt salads and my friends' friends know me as the salad lady.
My favorite things to cook
SPICY. Chicken and veggie recipes.
My favorite family cooking traditions
ehhh... we don't really have any.
My cooking triumphs
I make this great mustard rosemary chicken (of my own invention) that my friends call Kiss Ass chicken. If I could quantify the amounts needed, I would put it on this site, but it's one of those more by feel recipes:(
My cooking tragedies
Being too ADD to remember all the ingredients and then some things don't come out. Can be embarrassing. Aside from that, one time I followed a recipe on this site for some red wine vinegar chicken--I don't remember which one that was anymore. When I brought out purple tinted chicken to serve my friends, their reaction was, "what a waste of chicken." They were right.
Recipe Reviews 48 reviews
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David's Yellow Cake
I think it's probably important that your eggs are at room temperature before starting. Leave them out for at least and hour before. We loved this cake. It came out wonderfully. Even my super picky in-laws liked it and said it reminded them of the cake that their mothers used to make. The cake was moist, not too sweet, and really wonderful. I made it a non-dairy cake by using margarine and soy milk. Thank you JDSIMON for a great cake recipe!

4 users found this review helpful
Reviewed On: Jul. 28, 2011
Japanese Peanut Salad Dressing
AWESOME! No one mentioned if the peanuts have to be raw or roasted, so I went sort of in between and roasted some raw peanuts for a short time. One reviewer mentioned blending all the ingredients in a blender. I liked that idea b/c I'm afraid my toddler would choke on the chopped peanuts. The result is a nice--but GREEN--thick dressing that stays mixed... but is VERY strong on the green onion side (had to add more peanuts and some sesame oil to balance). Next time I'll just blend all the ingredients except the green onions. (Am saying "DUH!" to myself about myself.)

5 users found this review helpful
Reviewed On: May 10, 2011
Best Marinara Sauce Yet
Yum. Didn't use "stewed" tomatoes but regular peeled and cubed ones. But since someone mentioned it, I looked up a recipe for stewed tomatoes. Seems that the major additions call for green pepper and sugar. So I added 1/2 green pepper finely chopped (sauteed with the onions, though added after they'd cooked for a couple of minutes) and about 3-4 tsps of sugar. Yum!

1 user found this review helpful
Reviewed On: May 3, 2011
 
 
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