carina Profile - (10810064)

cook's profile


Home Town: Boston, Massachusetts, USA
Living In: Seattle, Washington, USA
Member Since: Nov. 2006
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Walking, Reading Books, Music, Wine Tasting
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About this Cook
I'm a mom of 2, and have been an avid cook for many years. However, lately my life has been so busy that I am always searching for FAST homemade recipes!
My favorite things to cook
Grilled salmon. anything Italian. anything Southern (U.S.). And one-pot meals rule!
My favorite family cooking traditions
All-seafood Christmas Eve bonanzas, sausages and peppers at midnight on New Year's eve, our annual family "Chopped" competition on the weekend following Thanksgiving.
My cooking triumphs
Any meal where I cook something that my whole family likes!
My cooking tragedies
I dunno...I've had them, no doubt, but just try to pick myself up and learn from them!
Recipe Reviews 64 reviews
Baked Ziti I
I am Italian and actually love ricotta cheese, but my family does not. So I was pretty excited to find a baked ziti recipe with an alternative to the ricotta component. I pretty much followed the recipe exactly, except for the fact that I made a vegetarian version, subbing some zucchini and mushrooms for the meat. And I did follow the advice of others about putting the sauce layer on top of the penne before the cheeses. The outcome? Well, I liked it, and thought it was a nice change from traditional baked ziti. It was very tasty and light. I don't think it is better than the old stand-by, but still very good. My teenage daughter loved it, and ate 3 helpings. My son wouldn't touch it, but he doesn't like tomato sauce, and my spouse thought the sour cream gave it a strange taste. So there you have it. It's a mixed review, but largely positive, and I'm glad I tried it! Looking forward to the leftovers for lunch tomorrow...

0 users found this review helpful
Reviewed On: Jul. 22, 2015
Vegetarian Split Pea Soup
This was a great split pea soup. Like a few other reviewers, I left out the orzo, and added a couple of diced potatoes, because we are big potato fans at our house. Otherwise, I made the recipe almost exactly as written (on the stovetop, though). I didn't have the chipotle chili powder on hand, so I subbed 1 teaspoon of smoked paprika for the smokiness, and 1 teaspoon of sriracha hot sauce for the heat (any hot sauce would have worked, I think). I think this gave a pretty good approximation of the chipotle chili peppers, which only added to what I thought was a perfect balance of peas, liquid, and vegetables that was indicated by the recipe writer. Delicious!

0 users found this review helpful
Reviewed On: Feb. 3, 2015
Fondant Potatoes
I love all of Chef John's recipes, and fondant potatoes is no exception! While a bit decadent in terms of fat content, these potatoes make a unique and luxurious side dish for a special meal. I served them alongside grilled king salmon for Christmas dinner, and it was a surprisingly great combination. I followed the recipe to the letter, and the one thing I will say is that mine needed closer to an hour in the oven (and I used about a cup of chicken stock total) for the insides to be cooked through and nice and creamy. I ended up having to stick them back in after removing them at 40 minutes, when my daughter tasted one and commented that it wasn't done yet. So be careful to make sure they are cooked through before serving them. I will say that the presentation on the platter with the flourish of thyme sprigs was quite striking! Great recipe, and fun to try to something new.

2 users found this review helpful
Reviewed On: Dec. 26, 2014
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