cookin'mama Profile - (1014309)


Home Town: Cincinnati, Ohio, USA
Living In: Boston, Massachusetts, USA
Member Since: Jan. 2001
Cooking Level: Intermediate
Cooking Interests: Healthy, Quick & Easy, Gourmet
Hobbies: Photography, Reading Books, Wine Tasting, Charity Work
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About this Cook
I am a retired flight attendant living north of Boston with my husband, an airline pilot, happily busying myself with volunteer work. With our “finicky child” off to college, I am cooking for two. I collect cookbooks and have no idea how many I have. With a glass of wine and a cookbook in my hands I am totally transported to my “happy place”. I admire both the creators of the recipes and the food stylists who make their creations look so appetizing in the photographs. Of course, the helpful reviews and fabulous photos from others keep me coming back to Allrecipes. I don’t consider myself a good cook, just a good "chooser of recipes". One of my favorite sources for new recipes and cooking tips are my many friends who are passionate and talented cooks; I am constantly inspired and delighted by their culinary expertise.
My favorite things to cook
I love the occasional indulgence, but for the most part I like tasty but healthy meals. I love trying new recipes so a recipe has to knock my socks off for me to make it more than once.
My favorite family cooking traditions
Everyone gets to choose his or her own birthday meal, from beginning to end. We have had some unusual meals and even more unusual birthday cakes, pies, tortes, etc.
My cooking triumphs
I love sharing recipes. I always feel great when guests leave my home clutching favored recipes in their hands.
My cooking tragedies
There was a “nut loaf” incident once, but I would hardly call it a tragedy.
Recipe Reviews 561 reviews
Chicken Broth in a Slow Cooker
This was my first time making broth in the slow cooker. After three hours I removed the meat from the chicken and returned the bones to the slow cooker to continue cooking. I skipped the basil and added peppercorns, garlic, and fresh parsley. This recipe produced a full flavored, delicious broth without having to babysit the stove.

0 users found this review helpful
Reviewed On: Apr. 25, 2015
Lemon Chicken Orzo Soup
Homemade stock always makes for a better soup but some soups absolutely need it. I think that this is one of them. The thin broth did not stand up to all the lemon. Also, I had forgotten the strange color that lemon can turn spinach so mine did not end up being a pretty soup.

1 user found this review helpful
Reviewed On: Feb. 6, 2015
I've Lost My Noodle Vegetarian Lasagna
I used ricotta instead of cottage cheese and mixed up my own blend of Italian spices. Rather than use slices I made the squash in the traditional way, raking the squash strands from a cooked spaghetti squash. My preferred method of cooking spaghetti squash is to cut it in half, remove the seeds, and bake, cut side down, for about 25 to 30 minutes at 375 degrees. I put half of the squash in the bottom of the pan, added half the sauce and topped with the ricotta cheese mixture. Another layer of squash, more sauce, the Parmesan cheese and some additional mozzarella completed the lasagna. The addition of Italian sausage would be great. This vegetarian and gluten free meal will grace our table again!

2 users found this review helpful
Reviewed On: Sep. 6, 2014
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