The Cookworm Profile - (1063507)

cook's profile

The Cookworm

The Cookworm
Home Town: Marion, South Carolina, USA
Living In: Seattle, Washington, USA
Member Since: Jan. 2001
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy
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About this Cook
I write a cooking blog - - and am a happily married mother of three. I am a southern girl who moved to NY and am currently living in the Pacific Northwest. I grew up in South Carolina in the country on a farm and was constantly at my mother's elbow when she was in the kitchen. I loved helping when I was small and it has evolved into my one stress relief. My girls have adopted the passion as well. I have had to change my cooking styles because my husband and children have life threatening food allergies. I also have moved from the southern traditional fried dinners to a more healthy fare. I only fry things about once a year when My husband or in-laws get a big craving for Fried Chicken and Okra or Country Fried Steak. I cook every night except Friday when we eat out, but even then I am attempting to decipher the ingredients and how it was put together.
My favorite things to cook
When Jason and I first married, we were both nineteen and absolutely broke. We would sit down and make our shopping list out and create 7 breakfasts, lunches and dinners and dinners on $35-50 a week. It was a challenge, but it is a fond memory. My husband is allergic to eggs and peanuts and I loved to bake. Back then his friends would stop by and one in particular would laugh at my creations because everything I baked had four main ingredients - butter, cinnamon, brown sugar and flour. I now bake less and cook more. We grill in the summer to keep the house cool. I like anything…Italian, American, Mediterranean, Indian, and since moving here, Korean and Asian influenced dinners. When we lived in NY we had all our friends over once a week for dinner. There would be up to thirty people in the house and I would cook the main dish and maybe a complimentary side dish and they would supply dessert and salad. It was so much fun. I really miss that.
My favorite family cooking traditions
After working a full time job I come home and my stress relief is to create a dinner. Most of the time it comes out fabulously and sometimes, less than fabulous. My husband laughs because he will ask “what’s for dinner” and I will respond “I’m not sure” but I will be in the middle of cooking. I taste, add, create, and I rarely follow a recipe. I consider them a basic guide. My husband is my chef de tournant, and the girls are chefs de tournant in training. I love having then in the kitchen, questioning, sneaking tastes. It is a bonding time, a fun time, and an educational experience all at once. We do this every evening. If 'A family who eat's together stay's together" then I don’t think mine will ever leave the nest! I am sort of a traditionalist, on St Patty’s day we have brisket and cabbage accompanied with non-traditional GREEN mashed potatoes (only my husband complains about this - the kids look forward to it). In autumn we will have bratwurst and sauerkraut, Asian food for Ch
My cooking triumphs
"People Love My Cooking/Expert, 10-20 years" sounds so conceded - I am not. People do like my cooking quite a bit, but I am no expert. I would love to have professional training, but just so I can cook for my family and friends. Because I don’t take rejection very well, I could never be a professional. When my daughter was diagnosed with a severe food allergy to wheat, eggs tree nuts and the persistant peanut (it is in everything!), I made it my mission to give her things that she could have like the other children; chocolate chip cookies, cakes, muffins, candy… and I did. Some were obviously missing the key ingredients that make baked goods so tasty to those of us without food allergies but to her, it was a slice of heaven. I have had many parents who taste my baked goods ask for the recipes because they know that the ommission of eggs results in a lower fat baked good, but they were not aware that the baked good can still be as good or even better than the real thing.
My cooking tragedies
My favorite cooking triumph was short lived. I created a tomato salsa on little toasted breads with olive oil and basil. I was so proud of myself and presented it to a “You didn’t CREATE this…this is Bruschetta” response. GRRRR. Still, it was tasty.
Recipe Reviews 16 reviews
Chicken Bog
I grew up in coastal SC and this is a fall and winter staple. I couldn't give this recipe all the stars, although it is a good place to start for beginners. But on the downside, the Italian Seasoning is a u-turn in the wrong direction from the roots of this dish. I use about 2 lbs of meat- I generally use boneless skinless chicken thighs. To your biggest stock pot add the chicken. If you’re using a whole chicken just cover it so that there is about 2 inches of water above the chicken. If you’re using parts use enough water so that it would cover the chicken even if you had double the amount of meat in the pot. Then add two halved onions, 2 carrots and 2 celery ribs cut so that they submerge about 10 whole cloves of garlic 2-4 bay leaves and 2 tbls black whole peppercorns and salt (½ tsp salt/cup water). Then boil…3 hours should do the trick. When you’re done cooking the meat scoop out the meat and put it in a bowl and shred it when it is cool enough. Throw out the aromatics – all that should be left is the broth – no need for bouillon or canned broth. If you used a whole chicken, you may want to skim off the fat. Measure your broth and then use the correct amount of rice. Put the chicken back in the pot with the broth, put in a diced link of (cooked) smoked sausage on top of the chicken and put the rice on top of the sausage and bring it to a boil. Cover it, reduce the heat to simmer and cook 20 minutes. Stir well and taste- add a little pepper or salt and serve.

150 users found this review helpful
Reviewed On: Sep. 20, 2009
Sausage Gravy I
I, born and bred in the south, think most of us with the same heritage have this recipe written in our veins. But for those who do not, then this is the perfect road to take. You can't go wrong. Assuredly, it is heart attack waiting to happen, but if you go while eating this then you are sure to meet St. Peter with a smile on your face.

13 users found this review helpful
Reviewed On: Feb. 25, 2008
Vietnamese Style Vegetarian Curry Soup
The kaffir lime leaves, lemon grass and fish sauce really gives this a truly authentic taste. I am not vegetarian, so I put in almost a whole boiled chicken to my soup stock and did not purchase fried tofu or fry the tofu. I cut fresh tofu into little cubes (about 1/4 of an inch)- like little cubes of cheese. Yummy. This is such a comforting and easy soup and the modifications are endless.

12 users found this review helpful
Reviewed On: Feb. 25, 2008

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