Anowyn Profile - (10428251)

cook's profile


Home Town: Seattle, Washington, USA
Living In: British Columbia, Canada
Member Since: May 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Stir Frying, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Gardening, Biking, Walking, Reading Books, Music, Painting/Drawing
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About this Cook
An entertainment industry student doing my best to save money in hard economic times by making cheap, healthy, delicious food at home.
My favorite things to cook
Bread, soup, pastas, onigiri, curry
My favorite family cooking traditions
My family has two great traditions but I haven't ventured to try them yet; stuffed bell peppers, and tuna pasta casserole.
My cooking triumphs
Soups, breads, chicken curry. I also bake a nice, moist, delicious salmon fillet.
My cooking tragedies
I tried making homemade cheese (paneer) so I could make homemade mattar paneer (curried peas and cheese). The cheese looked and tasted absolutely divine... until I brought it to the pan. I guess I was supposed to deep fry the cheese first because it fell apart into liquid fail. In addition I added too much water to this recipe, so I essentially made cheesy pea soup. Very bad tasting cheesy pea soup. :(
Recipe Reviews 10 reviews
Jay's Signature Pizza Crust
Made this about a year ago with half whole wheat flour, half all-purpose. It turns out just as delicious that way, too. Chewy, warm, mmm! Going to make it again today, can't wait!

0 users found this review helpful
Reviewed On: Feb. 9, 2013
Turkey Enchiladas
I used some of the suggestions on the reviews (such as putting some of the sauce on the bottom of the baking pan instead of dredging the tortillas) and it turned out great. I did modify it to the point that it may as well be a different recipe, though... I sauteed my veggies first and added one roma tomato, one jalapeno, and half a 6 oz can of olives, chopped - a healthy pinch of paprika, cumin, and chili powder - a smidge of salsa, and sauteed all that with the turkey and mixed in the cheese once off the heat (All 2 cups worth). I also topped the enchiladas with a little extra cheddar and the last half of the can of olives. For anyone complaining about the blandness of this recipe, try it this way and your taste buds will be dancing in delight!

1 user found this review helpful
Reviewed On: Nov. 24, 2012
Mexican Rice II
YUM! A little too soft for my tastes so I'll cut a bit of the water next time by 1/4 cup perhaps. Still, very tasty!

0 users found this review helpful
Reviewed On: Nov. 24, 2012

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