ChicoGirl Profile - (10949695)

cook's profile


Home Town:
Living In: Chico, California, USA
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Indian, Middle Eastern, Gourmet
Hobbies: Gardening, Hiking/Camping, Reading Books, Wine Tasting
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About this Cook
Massage therapist by trade, cooking's my passion! I'm constantly looking through magazines and this website for new material.
My favorite things to cook
Anything and everything that makes the house smell great. I love baking cookies and muffins for the yummy smells, and I'm usually cooking or baking something with chicken these days for dinner.
My favorite family cooking traditions
I can't remember very many things my mom would cook when I was a kid. I don't believe her heart was in the kitchen, cooking traditions.
My cooking triumphs
Once, I made an entire Thanksgiving dinner that was low fat--need to start doing a little more of that :-)
My cooking tragedies
Sad as this is, it's true.....Once, I, well I, I overcooked scallops. I know, I know, how could I? I try not to dwell on it, but after many years of counseling, I believe I've learned from this error ;-)
Recipe Reviews 18 reviews
Vegan Split Pea Soup I
This has been my go to split pea soup recipe for a couple of years. I use vegetable broth instead of water and usually end up using at least 4 cups more broth as the peas, barley and potatoes take on moisture and thicken. This soup is a winner and it's incredibly nutritious as well as delicious.

1 user found this review helpful
Reviewed On: Nov. 11, 2014
Zesty Quinoa Salad
Wonderful!! This is a refreshing way to gussy up quinoa for all vegans and food lovers alike. Wouldn't change a thing....maybe I'd double the recipe so there'd be more leftovers for the week.

2 users found this review helpful
Reviewed On: Jun. 6, 2013
Dijon-Tarragon Cream Chicken
Scrumptious! I added seasoned flour to the chicken before I sauteed it...put it aside and added mushrooms, garlic, and a minced shallot to the pan and sauteed with a little white wine until mushrooms were soft...then I added the cream, dijon, and fresh tarragon to cook the reamining few minutes. I doubled the amount of cream and dijon so I could use some of the sauce for the asparagas I served with it. This is a really easy recipe, and tastes like you spent hours making it. Thanks!

1 user found this review helpful
Reviewed On: Sep. 15, 2008
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