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BenevolentEmpress
 
Member Since: Feb. 2006
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Italian, Mediterranean, Healthy, Quick & Easy
Hobbies: Hiking/Camping, Music
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About this Cook
I'm married w/2 kids (girl 17, boy 2) (!!!), paralegal, organization consultant, signing agent, soccer mom, writer, active in girl scouts, enjoy making crafts and working w/polymer clay and glass bead lampworking, hiking, camping, antique hunting, reading, and cooking!
My favorite things to cook
Italian/Californian fusion (sautes, pastas, etc.). Am always looking for fast, healthy, lower-fat dishes. With a teenager, a toddler and a terrier in the house, emphasis is on fast.
My favorite family cooking traditions
I make my thanksgiving turkey using fresh pomogranate juice from our tree, and we also make pomogranate mimosas for the holidays. I make traditional pastries handed down from my great-grandmother. Every year my daughter and I make "painted cookies" for christmas. Most of all, I enjoy cooking with my daughter, and exploring new recipes together. The toddler likes to help wash dishes, and we enjoy that activity together as well.
My cooking triumphs
Getting the teenager to eat swiss chard and the toddler to eat spinach!!!
My cooking tragedies
Neither the teenager nor the toddler will eat fruit!!!
Recipe Reviews 22 reviews
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Herb Rubbed Sirloin Tip Roast
This recipe was a good start, but I found I had to tweak it for our taste and to tenderize this cut of meat. I used smoked paprika instead of regular, smoked alder salt instead of kosher (DO NOT USE TABLE SALT!), 5 cloves of fresh minced garlic instead of powder, fresh oregano and thyme instead of dried; omitted the cayenne, and used rosemary & garlic infused olive oil. Put roast on rack on top of pan, filled bottom of pan with beef broth and red wine. Roasted at 325 for 36 minutes per pound. The drippings combined with the broth and wine in the bottom of the pan made a heavenly gravy. Yum.

1 user found this review helpful
Reviewed On: Feb. 16, 2009
The Best Bean and Ham Soup
I wrote this recipe and the directions printed are not as I wrote them. Here they are: Remove and discard seasoning packet, if any, from beans. Place beans in large stockpot. Cover with water to 2 inches over beans and soak overnight. Drain the soaking water from the beans. Cover beans with fresh water and bring to boil. Reduce heat and simmer, uncovered, 30 minutes. Drain again, discarding water. Remove all visible fat from ham bone. Combine beans, ham bone, ham, onion, celery, carrots, tomatoes, V8, Worcestershire, mustard, chili powder, bay leaves, pepper, parsley, lemon juice, and vegetable stock in stockpot. Add chicken stock to cover beans. Bring to boil. Reduce heat, and simmer, stirring occasionally, for about 8 hours. Add remaining chicken stock to the pot throughout the day as needed to keep liquid level up. After about 8 hours, remove the ham bone, and add salt as needed. Continue simmering another 2 hours, or until beans are tender. Remove bay leaves before serving.

303 users found this review helpful
Reviewed On: Mar. 24, 2008
Cousin Cosmo's Greek Chicken
My family really enjoyed this recipe. I also stuffed the cheese, lemon, oregano and spinach into slots in the whole breasts, as it is easier to brown this way. I used fresh oregano, and added some sun dried tomatoes and garlic to that mixture. I also cooked it in the oven with broth and wine, and extra garlic and oregano, then cooked the sauce down after the chicken was done. Next time I will double the sauce. Very good!

1 user found this review helpful
Reviewed On: Feb. 26, 2008
 
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