cook's profile


Eyahna
 
Home Town: Chicago, Illinois, USA
Living In: Eugene, Oregon, USA
Member Since: Jun. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian
Hobbies: Gardening, Hiking/Camping, Walking, Reading Books
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About this Cook
Organics, culinary herbs, spices, plant medicine, "food as medicine", wholistic healing through food and herbs, earth connectedness through the nutritive and healing properties of plants, natural facial care, herbs for pets. I'm cooking wheat and corn free, due to allergies, and feeling so much better!! I'd love to share tips and tricks on cooking gluten (wheat gluten) and corn free. Send me your favorite "from scratch" curry powder, or curry paste recipe!!
My favorite things to cook
Fish breaded in (gluten free) flour spiced with Jamaican spices, pan fried in organic unrefined coconut oil, seasoned with a dash of tamari. OOO LA LA!!! Various types of rice (organic short\long grain brown, sweet brown, jasmine or basmati) topped with lightly sauted mixed greens, tamari, garlic, ginger, paprika, turmeric and almonds and a dash of wine or rice vinegar. A staple recipe for me these days.
My favorite family cooking traditions
Banana bread, made with incredibly ripe bananas and pecans from my grandmother's tree, and buttermilk. Now I am working on converting this recipe to gluten free.
Recipe Reviews 1 review
Spicy Indian Chicken and Mango Curry
I think this is a fantastic, and very fast, easy recipe with restaurant quality results. I used a Thai red curry paste instead of Indian. I was able to cook it while chatting and it did not take a lot of concentration.....The secret is in the fresh mangos. Let them ripen fully. Plan on buying them a week ahead of making this recipe and put them in a cool cabinet to ripen (don't leave them in plastic). This was even better after sitting for a day and being reheated.

18 users found this review helpful
Reviewed On: Jun. 27, 2006
 
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