Candice Profile - Allrecipes.com (11149159)

cook's profile

Candice


Candice
 
Home Town: Medina, Texas, USA
Living In: New York, New York, USA
Member Since: Jan. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Hiking/Camping, Walking, Reading Books, Painting/Drawing
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About this Cook
Just a country-girl-in-the-city in my mid-20s, enjoying life one recipe at a time. :) I taught myself how to cook in college after one too many packages of instant noodles, and I'm so happy I did. I love making simple nutritious dishes with lots of flavor and not too many calories. I'm a fan of the local and organic food movements and try to make conscientious choices about what I put on my plate.
My favorite things to cook
I love pasta dishes, soups, and egg dishes like frittatas and quiches. Occasionally I bake quick breads and sweets.
My favorite family cooking traditions
My great grandmother was renowned for her Christmas-time lebkuchen. The recipe was passed from her to my great aunt, to my mother, and one of these days I suppose it will be my turn to learn it too. On a more regular basis, growing up my mom would usually make a big pot of spaghetti sauce on Sundays, and it would simmer all day until dinner.
My cooking triumphs
I don't know that I have any one "triumph" of a dish. I consider any successful meal that I've made and shared with others to be a triumph.
My cooking tragedies
Any time I've tried to cook eggplant it's been a tragedy. I guess some things just aren't meant to be.
Recipe Reviews 7 reviews
Sweet Potato, Carrot, Apple, and Red Lentil Soup
This turned out fantastic! I'll admit I did edit it a little, using olive oil instead of butter, adding the whole (14.5 oz) can of lentils, and substituting a bit of feta cheese instead of the yogurt. But the soup was delicious! Nice and thick, and very filling with a crusty slice of bread. A great healthy winter meal!

0 users found this review helpful
Reviewed On: Jan. 6, 2013
Sausage, Peppers, Onions, and Potato Bake
Fantastic! I did change a few things to suit my own tastes and keep the calories down. First, I omitted the 1/4 c. of olive oil; I found 2 tbsp to be plenty. I didn't have white wine or chicken stock on hand but I did have vegetable stock which I used instead. I also added a dash of red pepper flakes, and I was very liberal with the Italian seasoning. Oh and I added two cloves of garlic, minced. I baked the potatoes separately to start, intending to put everything into the oven, but I ended up (after about 20 minutes of baking) adding the potatoes to the skillet with the sausage and vegetables, and covered them for probably another 15-20 minutes until they were perfectly tender. I also recommend adding a little feta cheese over top when served; really takes it up a notch! I will definitely be making this again!

0 users found this review helpful
Reviewed On: Nov. 17, 2012
Potato and Pepper Frittata
This dish is quick, easy, and so so tasty! I omit the olive oil to cut back on the fat and calories; the veggies cook in the bacon grease just fine. This also reheats wonderfully for lunch the next day!

22 users found this review helpful
Reviewed On: Oct. 8, 2012
 
 
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