shayna76 Profile - (10530699)

cook's profile


Home Town: Atlanta, Georgia, USA
Living In: Savannah, Georgia, USA
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy
Hobbies: Reading Books, Wine Tasting
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About this Cook
I've been a vegetarian for 19 years, and currently live in the very vegetarian un-friendly city of Savannah, GA. I have found myself cooking more than ever since moving here, since going out is challenging and gets repetitive. I have worked primarily in the F&B industry since 2000, and have a true passion for cooking, food, wine, craft cocktails, craft beers, etc. I also have a lifelong commitment to healthy eating, and follow a low-fat diet, also avoiding refined carbs as much as possible. I am also interested in exercise and holistic medicines, and am a firm believer that foods and eating healthfully are the keys to health and longevity.
Recipe Reviews 33 reviews
Breakfast Casserole III
Wow, a new favorite breakfast casserole!!! I absolutely can not believe how great this turned out. Following previous suggestions, I made a few minor tweaks. (And also to lower the fat/calories significantly.) I used garlic and herb seasoned shredded hashbrowns, cooked per package instructions. I also subbed out vegan sausage which I sauteed with chopped onion. Instead of a dozen eggs, I used 2 whole eggs and egg substitute in the equivalent of 7 eggs, which I beat with 2 TBPS fat free sour cream. (Gives eggs a nice fluffy texture.) The cheese layer as fat free cheddar. For assembly, I used a greased deep round Pyrex dish, and layered per recipe instructions. It was the perfect amount for this size casserole and looked really nice when the eggs puffed up on top. It took closer to 45 minutes total cook time. At the last ten minutes, I added a handful of reduced fat cheddar to the top and let that melt and brown. Turned out absolutely amazing and relatively guilt free!! A definite keeper!

1 user found this review helpful
Reviewed On: Jan. 8, 2014
Turkey Pumpkin Enchiladas
I made this recipe pretty much as described except that I subbed soy crumbles for the turkey and used black bean in place of refried (read another review regarding the texture). I added a LOT more chipotle, as like things extra spicy. It turned out absolutely delicious. My boyfriend said he liked this even more than my regular enchilada recipe, so this one will definitely be in the new rotation!!! Definite must try for pumpkin lovers. Very healthy as well.

1 user found this review helpful
Reviewed On: Jan. 6, 2014
Spanakopita (Greek Spinach Pie)
I had pretty good results from this recipe, and can see how a few modifications could make it even better. I used frozen chopped spinach to simplify things. The cooked spinach should be rung dry...I put it in a colander lined with paper towels, covered it with more paper towels and pressed as much water out as I could, then let it sit with a pot full of water on top of it while I prepared the phyllo. Before mixing it with other ingredients, I wrapped it in a couple of dry towels and squeezed out any remaining moisture. You definitely need more sheets of phyllo; I ended up using about ten layers on top and ten on bottom, and these I alternately sprayed with olive oil mist and butter flavored spray. It would have been better with more feta, so would double that up next time. Was good with hot sauce.

4 users found this review helpful
Reviewed On: Nov. 12, 2013
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