jdamn Profile - Allrecipes.com (10791096)

cook's profile

jdamn


jdamn
 
Home Town: Bloomington/Indianapolis, Indiana, USA
Living In: Bloomington, Indiana, USA
Member Since: Sep. 2006
Cooking Level: Expert
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Biking, Photography, Reading Books, Music, Charity Work
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  • Muesli
  • Muesli  
    By: jen
  • Kitchen Approved
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About this Cook
I've been a vegetarian for over 16 years now. I've been cooking most of my life. I've learned a lot from my mom, my stepmom, my grandma, the Food Network, and from 11 years working in restaurants. I love Italian and Mexican food the most, probably beause they are simple and nutritious if done right.
My favorite things to cook
I love Italian and Mexican food the most, probably beause they are simple and nutritious if done right. My Asian food could use some work, but I regard it as something to strive for. I love veggies, beans, grains, and I avoid white flour and sugar. Not much of a baker.
My favorite family cooking traditions
Italian, Mexican, Chinese Chocolate
My cooking triumphs
I lived in a 20-woman co-op my freshman year of college, where I managed to feed 20 people for $20 week after week. I had to make enough so that everyone could have 2nds and so that folks could invite a friend, as everyone grew to love my cooking. I had a Puerto Rican friend who helped out, and she also taught me alot.
My cooking tragedies
All involved baking.
Recipe Reviews 1 review
Bella's Rosemary Red Potatoes
This recipe is excellent. I've tried making it up on my own but didn't know how long to cook it for. This recipe actually takes closer to 45 minutes. I cover it with foil until the last 15 minutes, and then add grated parmesan in the last 5 minutes for a yummy crunchy crust that's also beautiful. A fun twist is to add whole cloves of garlic to the potatoes before cooking. They impart a yummy mild flavor while roasting right alongside the potatoes. I also like to add a little thyme and sage. Mmmmm.

2 users found this review helpful
Reviewed On: May 13, 2008
 
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