amy-amanda Profile - (10352179)

cook's profile


Home Town: Texas, USA
Living In: Dallas, Texas, USA
Member Since: May 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Middle Eastern, Healthy, Vegetarian, Dessert
Hobbies: Gardening, Reading Books, Music
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About this Cook
I'm a copywriter in Dallas who likes to cook, read, sing, garden, and of course, write.
My favorite things to cook
I love soups and stews during the fall and winter months. They're so versatile and soul-warming. I also love curry and spicy stirfry dishes. And beans and rice - Mexican, Cuban, Cajun and Indian. Salads and homemade dressings. And...cheesecake!
My favorite family cooking traditions
I had to give up some cooking traditions (like pot roast) when I turned vegetarian, but my family has a special potato salad "recipe" passed on through several generations that I still love to make.
My cooking triumphs
It's amazing how many people think that vegetarians walk around hungry and malnourished. I had a roommate in college who was going to eat two of my bean enchiladas as a "snack" before her "real" low-carb meat dinner. She couldn't finish the second enchilada, and never did get around to that low-carb meal she'd planned on. Several years later, she's now a vegetarian, too - and I'm still making those enchiladas!
My cooking tragedies
Here's a good one: I got a bad grade in math my senior year of high school and was trying to make jalapeƱo poppers for my dad as a peace offering for when he got home. Unfortunately, I started a big grease fire that I then dumped water on... Did I mention that our house was on the market? Fortunately, my dad was so relieved that the house didn't burn down that he barely raged at all about my bad grade. Every cloud [of smoke] has a silver lining, I guess!
Recipe Reviews 18 reviews
Fajita Marinade I
I know this marinade is meant for meat, but it is excellent on veggies as well! I make the recipe as written and mix it up with sliced portabella caps, different colored bell peppers, and onions. Then I put it in one of those vacuum containers and let it sit for a few hours. Grill it up and enjoy! Cilantro does complement the marinade's flavor well, but I just serve it on the side. For reasons I'll never understand, some people don't like cilantro. I'm convinced that this marinade could make even dirt taste great. Five stars all the way!

2 users found this review helpful
Reviewed On: Jun. 10, 2012
The Best Vegetarian Chili in the World
With the title and all the positive reviews, I was worried this recipe was over-hyped. But after having made a big pot, I can say that this TRULY is The Best Vegetarian Chili in the World. I'm not a fan of meat substitute, so I omitted it and added an extra can of beans - 2 cans of pintos and 2 cans of black beans. Don't get me wrong, I love garbanzo beans...but it seemed sacrilegious to put them in chili. This is Texas, after all. Beyond that, I did everything else as written and it was heavenly - the same perfect flavor I remember from my meat-eating days. It's not a super hot chili, but it does have a building spice. I probably won't seed the jalapenos next time. Maybe I'll even sub one for a serrano pepper. Oh, and seriously, the meat substitute was totally unnecessary. In fact, my husband was surprised that the recipe even called for it.

2 users found this review helpful
Reviewed On: Sep. 28, 2009
Lentil and Green Collard Soup
This is a great soup for a working couple. All you have to do when you get home is some chopping and boiling, and all of a sudden you've got a fragrant, scrumptious, healthy dinner ready. This soup also stores fantastically, so you can look forward to even tastier leftovers at work the next day.

1 user found this review helpful
Reviewed On: Aug. 10, 2009

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