Julie Profile - Allrecipes.com (11050697)

cook's profile


Home Town:
Living In: Roanoke, Virginia, USA
Member Since: Dec. 2009
Cooking Level: Intermediate
Cooking Interests: Mexican, Southern, Mediterranean, Vegetarian
Hobbies: Gardening, Reading Books, Music
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My puppy, Finn
About this Cook
I just recently became a vegetarian within the past year and am always on the lookout for great meat-free dishes. I love making Southern, Mexican, and Mediterranean foods the most, though I'll eat just about any ethnicity of food. I like to try vegan dishes as well. I just got into food preservation, and am very interested in learning more about canning and drying foods. I also love to garden and believe in the local food movement. I really want to travel around Mexico and learn how to cook authentic Mexican cuisine. There are two "radical" farmers that I am really in to right now - Joel Salatin and Jose Bove. Look them up!
My favorite things to cook
Vegetarian, Vegan, Mexican, Southern, Mediterranean, Fall desserts, homemade pizza, dog biscuits and I've just begun learning how to can foods.
My favorite family cooking traditions
I remember always making cookies growing up and doing a bit of baking. I have a Mennonite/Amish heritage on both sides of my family and when we get together we go to Amish restaurants, which have wonderful food. If you've never tried Amish peanut butter, you really need to!
My cooking triumphs
I made everything for Thanksgiving dinner for my husband and I two years ago; I cooked a Lasagna meal for my 40 some co-workers last fall for a retreat (including an awesome vegan/gluten free lasagna); I also made a pretty great Mexican dinner for Christmas last year; Oh, and for my wedding, my parents, in-laws and I made three different kinds of cupcakes for about 150 guests.
My cooking tragedies
I've never made a great soup; I made a nasty meatless biscuits and gravy once; I tried to make gelatin eye balls last year for Halloween but they didn't work out so I turned it into "buggers" instead. (I know there's plenty more, I just can't think of them right now)
Recipe Reviews 5 reviews
Kentucky Biscuits
These are fabulous! I have tried multiple biscuit recipes that all seemed to turn out mediocre to dry, but I was VERY impressed with these. They are quick and simple - not a lot of fuss - and are sooo good! They rise a lot for biscuits, have a buttery, crispy "crust", and are soft and flaky on the inside. I used Earth Balance butter which worked great, kneaded only until blended, and followed the rest of the recipe exactly.

2 users found this review helpful
Reviewed On: Jan. 1, 2012
Thai Green Curry Chicken
I also did a veggie version of this recipe, with tofu instead of chicken and then used a bag of frozen Asian style veggies and rice. Really, you can use whatever veggies or meat alternatives you want. I sauteed the tofu in a little olive and sesame oils, as well as some worchestershire sauce (only because I was down to my last TBSP of soy sauce). I put a little worchestershire sauce and veggie broth in with the frozen veggies and rice too. Once my tofu was nicely browned I removed it from the pan and used the same pan for the actual green curry sauce. I believe the only thing I omitted from the sauce was the fish sauce (and I used a lite soy sauce). After the veggies and rice were done cooking I put the tofu, veggies, rice, and sauce all together and served it like that. It was delicious!! Both my husband and I liked it very much (my husband said it was one of his favorite dishes now and that he will be requesting it a lot). I will definitely make sure to have enough soy sauce next time. I also may use different veggies - mushrooms would be good, as would baby corns, neither of which the frozen pkg had in it. I would also use more rice. Anyway, all of that can be tweaked to your preference. The sauce did turn out brownish, but who cares, it was so good and very easy too!!

3 users found this review helpful
Reviewed On: Jan. 18, 2011
Mozzarella and Tomato Appetizer Tray
I wasn't a big fan of this, but I DID use all dry herbs instead of fresh, so that could have made a big difference. There just wasn't a lot of taste. I also left out the capers and served this with rosemary sourdough bread. All that being said, I brought this to a party and several people there commented on how much they liked it. Again, I think fresh herbs are key.

5 users found this review helpful
Reviewed On: Jan. 11, 2011
Cooks I Like view all 1 cooks I like
Cooking Level: Intermediate
About me: I'm a stay-at-home mom of 3 wonderful little… MORE

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