Beth P Profile - (10448335)

cook's profile

Beth P

Beth P
Living In: Chicago, Illinois, USA
Member Since: Jun. 2008
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Hiking/Camping, Biking, Walking, Reading Books, Charity Work
  • Title
  • Type
  • Overall Rating
  • Member Rating
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 9 reviews
Curried Quinoa
A great way to do something different with quinoa. I added frozen peas, chopped zucchini, and fresh ground black pepper. I added it all towards the beginning, but if I do it again I will add the zucchini towards the end so it doesn't get mushy. Also added some shrimp at the end, and topped with Sriracha, which I highly recommend if you are a hot sauce lover. It goes well with this flavor combination.

1 user found this review helpful
Reviewed On: Dec. 15, 2013
Peanut Butter Vegetable Chicken Soup
Really good. Based on the other reviews, I was worried the soup would be a little bland, so I sauteed the celery, onion, carrot and garlic in olive oil first with thyme and marjoram, and some red pepper flakes for a little kick. Then I added some mushrooms about two minutes before I added the chicken and potatoes. I used some mini potatoes I had left over and left the skins on for more nutrition. Then I added a can of corn with the zucchini, and I used a can of diced fire roasted tomatoes instead of the whole tomatoes. Not a big fan of green pepper so I left that out. I also used chunky peanut butter. When I tasted it, it was still missing a little something for me, so I added a little hot Hungarian paprika (I like spicy). Yum! I like that there was a lot of broth, but if you aren't a fan of broth I think about 6 cups chicken broth would be fine.

2 users found this review helpful
Reviewed On: Jan. 19, 2013
Spaghetti Squash with Pine Nuts, Sage, and Romano
Delicious. Instead of Romano, I used crumbled goat cheese, and instead of pine nuts, I used chopped toasted walnuts. I also threw in a few garlic cloves that I roasted with the walnuts.

2 users found this review helpful
Reviewed On: Nov. 11, 2012

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States