HomesKillet Profile - (10793137)

cook's profile


Living In: Baltimore, Maryland, USA
Member Since: Sep. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Indian, Italian, Middle Eastern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies: Gardening, Hiking/Camping, Camping, Boating, Biking, Walking, Fishing, Reading Books, Painting/Drawing
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About this Cook
I'm a young ingenue... OK, I probably didn't spell that right, and it's probably not true. My mom's side of the family is Italian and Polish; my dad's side is Russian and German Jew; my partner is Jewish and keeps Kosher. I grew up with a lot of meat and cheese (the Italian) and now that I'm cooking Kosher I'm reinventing my kitchen and my cuisine, taking the dairy out of some dishes and the meat out of others, but trying not to forget my good old Italian favorites.
My favorite things to cook
Chili, Spaghetti Sauce, Vitella (or chicken) con Peperonni, whatever is in the fridge and can get put together, eggplant, portobella mushrooms, fish, chicken, fruit, and pancakes!
My favorite family cooking traditions
Italian anything. Morroccan veggie stew (a Rosh Hashanah favorite). Cheese-cake!
My cooking triumphs
Anything I've managed to make parve and still have it taste good! I'm big into healthy stuff, so also low-calorie remakes of rich and decadent foods.
My cooking tragedies
I burn myself at least once every time I cook, often seriously enough to scar, and have a history of knives doing things like falling off counters and cutting my legs. I'm incourageably clumsy. I can't cook beef to save my life unless it's stir-frying it or pan-searing. Forget decent steaks though, or the "perfect" roast.
Recipe Reviews 4 reviews
Almond Flour Waffles
I followed one reviewer's (untested?) advice and whipped egg whites with a pinch of cream of tartar. Good idea, but if you follow the rest of the recipe exactly there's no way to blend the whites with the rest of the batter - the other stuff is too stiff - so here's what I did: 3 eggs, separated 1/4 cup almond milk pinch cream of tartar Mix egg yolks, honey, milk vanilla and dry ingredients. Beat egg whites to stiff peaks and fold into egg-yolk mixture. Because of personal preference, I cut back on the honey by about a tablespoon. I added cinnamon and a dash of nutmeg (batter smelled like custard and nutmeg goes with custard). I filled my 1 cup measure most of the way up with loosely packed almond meal (trader joe's), then topped off the last 1/2 inch of the measuring cup with a mix of oat flour and corn meal (medium grind). The oat flour helps things stick a little, the corn meal adds a bit of crunch, neither adds gluten. Waffles were delicious with a fluffy texture - not crisp on the outside, but not super rubbery either. Topped with cherry compote and greek yogurt. One note - Almond flour is usually HIGH FAT - this is why the recipe doesn't need any oil.

14 users found this review helpful
Reviewed On: Oct. 16, 2011
Good-Morning Banana Nut Cereal
I made this recipe up while I was living alone during grad-school. You can double it, doctor it, and pretty much add whatever you want to it. I used quinoa for extra protein to help me get through really long days. I've added flax seed, blueberries, diced apples, dried cranberries, peaches, etc. to this recipe. Some will find it sweet enough with just the banana but, if you're like me and you live molasses, brown sugar adds a nice flavor. I think you could make this with pretty much any grain you want - sometimes I toss in a little polenta or grits, but it's important to use slow-cooking oats, not the quick-cook or instant oats.

19 users found this review helpful
Reviewed On: Jul. 18, 2011
Bow-Tie Pasta With Red Pepper Sauce
Might be a good recipe but the calorie count is almost certainly off. Maybe since it's 6 servings out of what would normally be 4 servings of pasta, but it still doesn't seem right.

3 users found this review helpful
Reviewed On: Feb. 13, 2010
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