jacqueline senouci Profile - Allrecipes.com (10644107)

cook's profile

jacqueline senouci

jacqueline senouci
Home Town:
Living In: Spokane, Washington, USA
Member Since: Nov. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Middle Eastern, Mediterranean, Vegetarian, Quick & Easy
Hobbies: Gardening, Photography, Reading Books, Music, Painting/Drawing
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non bread machine version
About this Cook
I live in washington with my husband and new son. I recently lived in algeria and started to learn about arab and mediterranean cooking, which i love for its ease, flavors, and healthy aspects.
My favorite things to cook
olive soup, kefta, fish in fresh tomato sauce, etc i love fresh ingredients
My favorite family cooking traditions
crab cioppino, lewis style. there is nothing as delicious in the world, and the only foodlike tradition in our family. a big pot of soup of crab legs is slow cooked all day, and then we all sit around with juice running down our arms, cracking tomatoey crab legs and slurping up the soup. anyone who can comfortably join in this tradition is family.
My cooking triumphs
i married a muslim and he requires halal meat, which is expensive, hard to come by, and rarely fresh in our town. i have to find a different way to cook eggs fish and cheese every night so we dont go crazy.
My cooking tragedies
anyone who becomes good must be willing to make mistakes.
Recipe Reviews 2 reviews
Honey Mustard Grilled Chicken
this was great. i cant say much more than anyone else did except i left out the mayo because i am cutting calories, and also i am on weight watchers and one chicken breast came out to about 9 points. not bad for good solid protein. i have a sweet tooth and this definately helps. i will be making it as part of my normal repertoire.

1 user found this review helpful
Reviewed On: Apr. 11, 2009
Rustic Country Bread
i dont use a bread machine because i think the fun is in the kneading and the eating and the punching down. anyway, i used regular yeast in the same amounts and followed it, replacing hand kneading with the same amount of bread machine time. the only problem with the bread is that it is missing some sort of flavor. i did add an extra half tsp of salt as per the previous reviews. and sprinkled a little on the top crust before baking. i am thinking of allowing the starter to stand for two more days and try it as a sourdough, because this recipe browns and bakes beautifully and the chewy texture and thick crust is what i pay the big bucks for in the stores.

14 users found this review helpful
Reviewed On: Mar. 10, 2009
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