METG Profile - Allrecipes.com (11019507)

cook's profile

METG


METG
 
Home Town: New Mexico, USA
Living In: South Dakota, USA
Member Since: Nov. 2009
Cooking Level: Expert
Cooking Interests: Healthy, Vegetarian, Kids, Quick & Easy
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About this Cook
I cook not so much for the joy of cooking but for the love of good eating! Give me delicious, healthy, and simple... in that order! As a (mostly) vegetarian mom with a meat-and-doughnut-loving husband and kids who like their food to be easily identified, I often experiment to create vegetarian interpretations of traditional favorites. I denounced refined sugars and hydrogenated oils a few years ago and have been moving to more and more organics and raw foods. In recent months I've become interested in Weston A. Price's research & Paleo foods -- a dramatic shift from being mostly vegetarian for decades! I do my best to stick with meats from farmers I know personally. I've been experimenting with fermentation recently, too... the new microbial zoo provides lots of burble-gurgle entertainment, occasional explosions, and frequently tasty -- though strange -- results.
My favorite things to cook
My personal preferences are ecclectic and international, with heavy Southwestern, Russian, Thai, Mediterranean, and Middle Eastern influences. My goal is to merge my own palate with foods my family will happily eat!
My favorite family cooking traditions
Making a gingerbread house together over Thanksgiving weekend.
My cooking triumphs
1. Mastering the art of making bread in my 60 qt commercial mixer (Thank you, Wanda!) 2. Learning how to use molasses, honey, sucanat, coconut sap, and/or date sugar instead of the bleached white grainy stuff called sugar in many recipes. 3. Quite possibly the best sauerkraut ever (thank you, Sandor Katz!)
My cooking tragedies
Dirt stew... you will laugh if you are reading this, George!
Recipe Reviews 16 reviews
Grandma Moyer's Rhubarb and Strawberry Coffee Cake
I was skeptical at first because the recipe didn't call for any butter or oil, but it really didn't need any! After reading other reviews, I added 1 T. of lemon juice to the fruit before folding it into the batter, and that gave it a subtle brightness. Next time I might try substituting pineapple and mandarin oranges for strawberries & rhubarb, perhaps with coconut on top. This is a good basic recipe, thank you for posting it!

1 user found this review helpful
Reviewed On: Mar. 23, 2014
Nutty Coconut Fish
I used homemade breadcrumbs from thin slices of sourdough bread, baking them at 375 degrees until they were golden and crisp. I recommend reducing salt by a team least half because the mustard & mayo also add salt; next time I'll try cutting the salt by half. My whole family loved this, thanks do much for the great recipe!

0 users found this review helpful
Reviewed On: Feb. 4, 2014
Apple Coffee Cake
Fabulous! I doubled this for Sunday breakfast and my family of 5 devoured the whole thing by 3pm. I used sucanat instead of sugar and gala apples instead of granny smith, tossing them with the juice from 1/2 lemon before adding to the batter. A word of caution: don't over mix the dough as that can lead to a tough texture; mix the dry ingredients well, mix the wet ingredients well, and then gently mix the whole thing just until everything is incorporated. Thanks for this great recipe, the kids are already asking me to make it again!

3 users found this review helpful
Reviewed On: Feb. 2, 2014
 
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About me: I was raised a vegetarian and love being one. I… MORE
 
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