LTcooks Profile - Allrecipes.com (10855940)

cook's profile

LTcooks


LTcooks
 
Home Town: Sacramento, California, USA
Living In: Durham, North Carolina, USA
Member Since: Dec. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Indian, Southern, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Gardening, Reading Books
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About this Cook
Before I got married, I was a vegetarian and lived a healthy, active lifestyle. Being from northern CA, I was fond of cooking with fresh, local veggies and loved to experiment with new recipes and new ingredients. And then I got married - to a native North Carolinian from "the country." If it isn't deep fried, barbequed, or smothered in gravy, he's not eating it. Veggies? Those are the things that garnish the plate. He obsesses over his food touching on the plate more than the actual meal I've slaved over. We now have a 20 month old son and I worry about his eating habits. Will he be an opened-minded and adventurous eater like me? Or, will he turn his nose up to anything new, like his dad? I guess we'll see. I love this website because I can share my cooking experiences with people who really appreciate cooking and eating good food.
My favorite things to cook
I love cooking breakfast foods - pancakes, waffles, french toast, etc. I also like to cook soups and stews. I enjoy baking holiday treats, too.
My favorite family cooking traditions
Baking Christmas cookies with my sisters and nieces was always my favorite holiday tradition. We haven't done this in a couple of years, but hopefully we will start up again.
My cooking triumphs
The world's most delicious french toast!
My cooking tragedies
Biscotti from hell. I made them one Christmas and they were more like bricks than biscotti. I used old seasonings (they had been in mom's cupboards for over 25 years - remember when McCormicks seasonings came in metal tins?) and a temperamental oven (sometimes it worked, sometimes not). They could have been used as weapons they were so hard and flavorless.
Recipe Reviews 19 reviews
Gnocchi with Sage-Butter Sauce
These gnocchi were gnucky. I've only eaten gnocchi at restaurants so I was eager to try this recipe. I used store-bought (Archer Farms) gnocci and was really disappointed in this dish. I only used one pack and reduced the other ingredients accordingly. I love garlic and butter (see fat content in this recipe - yikes), but the actual gnocchi were bland and dull tasting despite the garlic and butter. I would suggest adding much more sage, I could barely even taste it. Overall this was big flop.

1 user found this review helpful
Reviewed On: Jul. 12, 2011
Szechwan Shrimp
Busy Parent Alert: This recipe is perfect for those days when you need a fast dinner to feed fussy kids. The flavor is fantastic and the recipe is super easy. My kid likes spicy food so he didn't mind the flavor and kick of the teaspoon of sriracha (hot chili sauce) that I used instead of red pepper flakes. The hardest part of this recipe was collecting the jars and bottles from the fridge and pantry! I used half a bag of frozen cooked shrimp (tail on - it took a few minutes to remove these). I keep jars of ginger and minced garlic in the fridge, perfect for this recipe. I added a bit more ginger and soy sauce and less green onion, to taste. I also quartered lengthwise some leftover baby carrots and added some fresh sugar snap peas (they sell those steamer bags of fresh veggies in the produce section - perfect for this kind of recipe). I dragged out the rice cooker and actually made perfect rice for once - a delicious partner for this dish! Next time, I will double the sauce (my son wanted extra) and otherwise won't change a thing. This was a 20-30 minute meal (counting rice cooking time) that can't be beat!

2 users found this review helpful
Reviewed On: May 20, 2011
Chicken Enchiladas I
Pretty good, considering my 5 year old liked it and he has turned his nose up to at least 2 other chicken enchilada recipes that I've made. I used a couple of short cuts - shredded left-over rotisserie chicken and about half a jar of salsa poured over the top AFTER baking. I think the added water is a TYPO - no extra water is needed if you use sauce (add water only if you use tomato paste). I used about a tablespoon of green chilies instead of the green pepper and added a few sliced black olives on top. I sprinkled mexican style shredded cheese (one of the blends they sell) on top and omitted the taco sauce. The tops were kind of crunchy so I added a bit of salsa - perfect way to moisten and add a bit of color. Next time I might add some cilantro to the mixture and maybe hint of red pepper flakes for a bit more kick. I served them with sliced avocado, extra sour cream, and a corn-black bean side dish. Tasty!

3 users found this review helpful
Reviewed On: Feb. 19, 2011
 
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