LizardLover2009 Profile - (10075076)

cook's profile


Home Town: Minot, North Dakota, USA
Living In: Minneapolis, Minnesota, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
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About this Cook
I financially support my boyfriend, who is on permanent disability for his back. He has recently developed heart and intestinal issues, and has been told that he has to go on a low sodium diet. I have found several recipes on here that have been incredible, and am on the hunt for more healthy ways that we can enjoy food and extend his life (and mine).
My favorite things to cook
I love to cook veggies. Not big on frying, and love to try new combinations of taste and texture. I love trying new things and new cultures in cooking.
My favorite family cooking traditions
My mother is vegan and my father is close to vegetarian (although he loves a good steak once in a while). My parents cook with a lot of rice and tofu; I am not a big fan of tofu unless I can't taste it.
My cooking triumphs
I have successfully made a few vegetarian dishes that people wouldn't know were missing the meat. I want to find more.
My cooking tragedies
I'm not much of a baker....
Recipe Reviews 14 reviews
Busy Day Barbeque Brisket
I thought this was wonderful! It had a nice tang to it; I used Sweet Baby Ray's Sweet and Spicy BBQ sauce which I've always loved, and I think the liquid smoke, worchestershire, and rub melded nicely and gave the meat an excellent flavor that made wonderful sandwiches (I put sharp cheddar cheese on top of the meat and seared the buns on the griddle). I will definitely make this recipe again. Thank you for sharing!

1 user found this review helpful
Reviewed On: Jan. 2, 2014
Crispy Orange Beef
This was FABULOUS! I followed other suggestions and doubled the sauce and used fresh orange juice ( Simply Orange). I bought a steak and sliced it into 1/4-1/8" strips. Definitely fry in small batches as it gives you more control over the cooking. It takes longer but it sure was worth it. Thank you so much for this recipe. I will definitely be making again.

0 users found this review helpful
Reviewed On: Oct. 6, 2013
Spiced Parsnip Soup
I have never known what to do with parsnips other than put them in stew/soup as an addition. I've never made a soup with them as the base before. This was great! I just used regular curry powder and found that 2 tsp wasn't enough so I probably used the wrong kind. I ended up doubling the curry powder. I also added a little agave nectar because the parsnips I bought turned out a little bitter, and a little extra garlic powder. I didn't have regular milk so used 1C (1/2c wasn't enough) of unsweetened almond milk. The agave nectar cut the bitterness of the parsnips and blended quite well with the curry powder. Thanks for the great recipe!

2 users found this review helpful
Reviewed On: May 18, 2013
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