Essie Profile - (11376561)


Home Town:
Living In: Florida, USA
Member Since: Dec. 2009
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Indian, Southern, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Boating, Walking
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About this Cook
My favorite things to cook
My favorite family cooking traditions
Picnics with potato salad and homemade baked beans.
My cooking triumphs
Learning to make breakfast when I started a bed & breakfast.
My cooking tragedies
Worst, was one Thanksgiving when I had over 20 family members for dinner. I tried to cook a turkey in my first microwave. It was too big and the breast was so close to the top, that the microwaves just hit the very uppermost part. The very top was hard as a rock and the rest was raw.
Recipe Reviews 9 reviews
Sweet-and-Sour Coleslaw
I can't wait to try this. The reviews look good and it has such tasty ingredients, no added fat, not too much salt and lots of fiber. I'm always looking for dishes like this. No wonder I'm a vegetarian, I love salads and fortunately they're good for me. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Oct. 31, 2013
Mango Papaya Salsa
I'm a vegetarian who is trying to lower my salt (sodium) intake and this works very well. I made it into a warm weather, one dish meal by adding rinsed and drained black beans, brown basmati rice (cooked without salt) and increased the lime juice, onion, bell peppers, added cilantro and left out salt. It could have been a little "zippier" (I wimped out and didn't add extra jalapeno)so next time I'll add another hot pepper. I got fruit, veggies, very little sodium or fat and plenty of protein and whole grain (brown rice)and it actually tastes great, all at once!

0 users found this review helpful
Reviewed On: May 13, 2013
Vegan Red Lentil Soup
I just finished a bowl of this and it surpassed my expectations! I agree with Chari in her praise. Anyone who appreciates Indian/Asian flavors, should give this a try. I was out of peanut oil, so I used canola; had left-over roasted squash, so scooped some out of the shell and used that. I used a whole can of coconut milk plus maybe 1+ cup of extra water. I think the squash, which was about the consistency of lumpy mashed potatoes, probably contributed to extra thichness, and needed even more liquid. I added an extra big pinch of both the cayenne and nutmeg, was generous with the curry and I would have added more ginger, if I'd had it, because I'm an Indian spice-head. The whole house is perfumed with the fragrance of coconut, curry and cilantro. This is also easy and will go to the top of my list!

3 users found this review helpful
Reviewed On: Jan. 15, 2011

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