cook's profile


KymInNM
 
Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA
Member Since: Apr. 2006
Cooking Level: Intermediate
Cooking Interests: Asian, Mexican, Mediterranean, Healthy, Vegetarian, Quick & Easy
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
I eat about a 90% raw diet, so I'm always looking for new and interesting ways to use fresh, whole foods. I don't eat processed or refined foods (such as sugar, flour, etc.), so the best bet is to cook at home. I make lots of substitutions when I try out new recipes on this site, but it's almost always for health-conscious reasons. I actually enjoy the challenge of "converting" a recipe to make it raw and/or more healthy.
My favorite things to cook
Besides raw food, I enjoy making ethnic foods, especially Asian and Mexican, and I love using sea vegetables. I've recently moved to New Mexico, which means I have access to a variety of chilies, so my new goal is to experiment with recipes that use them. I can't bake to save my life, but I love experimenting with my dehydrator and making healthy sweet treats. I also enjoy cooking vegetarian cuisine that doesn't rely on processed-soy products.
My favorite family cooking traditions
My family didn't really have any cooking traditions, except for my grandmother's cheesecake, which no one can duplicate, even when they use her recipe. It was just that special Grammy touch. I had young parents, so I grew up eating a lot of tuna casserole, Hamburger Helper, and "weenie wraps." All comfort foods, but stuff I never eat as an adult (and things my mom never even makes anymore).
My cooking triumphs
My special slow-cooker vegetarian black-bean chili. Extra hot and with a unique ingredient: cinnamon sticks.
My cooking tragedies
I had two male roommates, and I thought I'd surprise them with dinner one night (I was in my early 20s and really didn't cook at all). I had a recipe from the Garlic Lovers Cookbook for Sage and Garlic Chicken. The recipe was for bone-in, skin-on chicken basted with corn oil, and the baking time was about 50-60 minutes, but I used boneless, skinless breasts and didn't know I needed to adjust the cooking time. I ended up with what my roommates fondly called "chicken jerky." They'd be shocked to know I actually can cook now.
Recipe Reviews 346 reviews
Pea, Jicama, and Cashew Salad
Delicious and super easy! I omitted the ramen noodles and the celery, subbed edamame for half of the peas, and used fresh ginger. I also used olive oil instead of peanut. This is so flavorful and crunchy, even without the noodles. I'd add a touch more soy sauce next time, but this is a definite keeper.

0 users found this review helpful
Reviewed On: Nov. 20, 2009
Green Salad with Dried Mint
Yum! The mint (I used fresh) adds so much flavor to this salad. Like the previous reviewer, I used artichoke hearts instead of hearts of palm. I thought this would need vinegar, but the tomatoes, artichokes, and olives give it enough of a tang. I'll probably try it with a touch of white wine vinegar at some point. A definite keeper!

0 users found this review helpful
Reviewed On: Nov. 17, 2009
Winter Endive Salad
This was OK--not bad, but not great. The flavors just didn't blend well for me. The shallot is a must; it adds depth. This would have drowned in 6T of oil; I used about 2t. Also, I used only half the lemon and zest, and I juiced the pom because I don't like the texture of the seeds. I still needed to add some stevia to soften the bite of the lemon. I think this might have worked better with arugula instead of watercress, but I don't plan to make it again. Thanks, anyway.

0 users found this review helpful
Reviewed On: Nov. 16, 2009
 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?