NICKELFISH27 Profile - (1052192)

cook's profile


Home Town: San Angelo, Texas, USA
Living In: Pensacola, Florida, USA
Member Since: Mar. 2001
Cooking Level: Intermediate
Cooking Interests: Stir Frying, Slow Cooking, Indian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Biking, Walking, Reading Books
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About this Cook
I've been happily married to Rick for 13 years. We currently are stationed in Pensacola, Florida. We absolutely love it here...the people, the beaches, and definitely the food!
My favorite things to cook
Anything I can put in the crockpot! And I enjoy learning to cook more with vegetables.
My favorite family cooking traditions
Cookies. I loved the smell and "sneaking" a warm cookie from the counter top.
My cooking triumphs
Mastering the would understand if you talked to my husband!:)
My cooking tragedies
My first meatloaf.... And my first from-scratch gravy. I ended up with gravy for 100 people!
Recipe Reviews 18 reviews
Vegan Arepas Made with Polenta
I really liked this recipe! I kind of just threw it all together and next time I won't add the tofu - I didn't think it really needed it since it already had so much texture and flavor. Thanks for the recipe!

5 users found this review helpful
Reviewed On: Feb. 14, 2013
Vegan Black Bean Soup
Very good and very easy! I used a lime infused olive oil but would have liked to spritz a little fresh lime for that added kick. I didn't use celery b/c I didn't have any. I used by blender since I haven't bought a food processor yet and it worked fine. Paired mine with the (amazing) vegan cornbread agave muffins from this site. Can't wait for my leftovers tomorrow!!

2 users found this review helpful
Reviewed On: Jan. 13, 2013
Vegan Agave Cornbread Muffins
These are fantastic! I used almond milk and organic wheat flour. These are more "muffiny" than "cornbready" - it's the perfect mixture of both. I've eaten 2 and my black bean soup is not done yet. I highly recommend you double the recipe! Next time I will triple it for my leftover soup and snacking.

2 users found this review helpful
Reviewed On: Jan. 13, 2013

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