Mindy Profile - Allrecipes.com (1111019)

cook's profile

Mindy


Mindy
 
Home Town: Hudson, Ohio, USA
Living In: Denver, Colorado, USA
Member Since: Sep. 2001
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Sewing, Needlepoint, Hiking/Camping, Walking, Photography, Reading Books, Music, Painting/Drawing, Wine Tasting
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About this Cook
I'm a mom of 4 and have been vegetarian for 15 years. I have always loved cooking. Becoming a chef and owning a B&B was my childhood dream. I attended 2 culinary schools and worked at several restaurants and a catering company when I was younger, but after having children I decided to devote my time and energy to caring for my family instead.
My favorite things to cook
I love making soups, sauces, and baking bread! I think those are the things that I'm best at. I also love taking an unhealthy recipe and revamping it to make it healthier, but still tasty enough to where you can't tell that it's good for you. I love trying new things and usually will go a month or two before repeating the same dish unless everyone is begging me to make something again sooner.
My favorite family cooking traditions
Every year we (my children and I) decorate and bake sugar cookies for most of the major holidays. I also make portabella wellington with lentil pecan pate and white truffle sauce every year for either Thanksgiving or Christmas.
My cooking triumphs
Being told repeatedly by people who eat meat that they they didn't miss the meat and would have never thought vegetarian food could be that good. Another one was winning the "Golden Weed Award" during a vegan cook off. The theme was edible weeds and I chose dandelions, used the dandelions growing "wild" in our backyard (good thing we don't use any lawn treatments lol!), and made a 4 course meal from them including soup, salad, entree, and dessert.
My cooking tragedies
There is a casserole that was made when I was 19 and living in FL that was so bad it was gaggingly inedible. I had to toss it and we went out to dinner instead.
Recipe Reviews 17 reviews
Sweet Corn Tomalito
I made this last night as a change from the corn bread that I usually serve when I make black bean soup. The family loved it and I will definitely make it again sometime. I did make in the microwave like one of the other reviews said and because I'd doubled the recipe had to cook it longer, but it turned out just fine. It was probably a touch more dense than the steamed version would be, but it was still tasty. We had the leftovers for breakfast (warmed with a little milk on top) and it was good as that too.

2 users found this review helpful
Reviewed On: Sep. 10, 2012
German Lentil Soup
The recipe should have at least 3 times the amount of liquid stated (even for a slow cookier) since you need a 2 to 1 ratio even to just cook lentils. Anyway, I made this last night for dinner as I've been experimenting with caraway seeds lately. I feel that this recipe is a good solid base and would produce a tasty, warming soup as written. However, I did make the following changes to suit our tastes. We are vegetarian so I substituted vegetable broth (2 quarts) for the chicken stock, omitted the ham, but added 1 tsp. liquid smoke and 1 Tbs. dark brown sugar to add the smokey sweetness that the ham would have imparted to the soup. I doubled the vegetables, since we like lots of veggies, and doubled all of the spices except for the celery salt since we prefer more seasoned foods. I did not have celery salt so I just added 1/2 tsp. celery seed. (celery salt is just celery seed and salt anyway!) I cooked this on the stove instead of in a slow cooker and like most all stove top soups, I just added more water as necessary. It took about 1 hr. from start to finish. I served the soup with some home made whole wheat rolls. I think the soup tasted better today for lunch as it had time to develop the flavors as if I'd prepared it in a slow cooker. I will probably make this again sometime as I like to change up the seasonings in the different bean/lentil soups that I make.

2 users found this review helpful
Reviewed On: Apr. 25, 2012
Banana Crumb Muffins
Made these today for the kids and they devoured them. I tweaked the recipe a bit to make it more like the banana bread that I make. I added 1 tsp. cinnamon and a 1/2 tsp pumpkin pie spice to the dry ingredients, substituted 1 tbs. ground flax whisked with 1/4 for the egg, and added 2 tsp. vanilla to the wet ingredients. After combining I added 1/2 cup chopped pecans because my son wanted nuts in the muffins. For the topping, I doubled the butter and flour and added a pinch of salt so I would have enough to cover all the muffins. The muffins came out incredibly moist and the topping caramelized a bit on mine so they tasted reminiscent of pralines. I gave the recipe 5 stars because it is a good recipe and works well, however if I make them again I will reduce the sugar in the muffin batter to 1/2 cup as I prefer a less sweet muffin for breakfast. As written (especially if you include the topping) they're as sweet as most cakes.

3 users found this review helpful
Reviewed On: Apr. 22, 2012
 
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