CJ Profile - Allrecipes.com (11380562)


Home Town:
Living In: Santa Rosa, California, USA
Member Since: Dec. 2009
Cooking Level: Professional
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Hiking/Camping, Camping, Walking, Photography, Wine Tasting
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About this Cook
I try my best to cook from scratch with seasonally locally sourced foods. I'm most comfortable with vegetarian cooking but I can't imagine life without butter, cheese or anchovies so I'll never go vegan!
My favorite things to cook
Mediterranean food! Eggplant, olive oil, anchovies, garlic, basil & tomato...
My favorite family cooking traditions
My favorite family cooking tradition is making Dungenuss Crab Cioppino for Christmas dinner.
My cooking triumphs
I canned salsa for the first time this year. Now I'm addicted to canning and I want to fill my pantry with enough food to last till next summer! That will be a triumph!
My cooking tragedies
Making a huge batch of Apple butter in the slow cooker I misread the recipe and added a cup of vinegar instead of a cup of sugar! Yikes!
Recipe Reviews 19 reviews
Open Faced Egg Sandwiches with Arugula Salad
Great base recipe! It's easier to eat if you toast the bread before assembling. I've played with different combinations...chorizo & watercress, chèvre & kale, mushrooms & rainbow chard. All taste great with the arugula, garlic, mayo & egg as the base. Yum!

0 users found this review helpful
Reviewed On: Feb. 13, 2015
Sweet Potato, Carrot, Apple, and Red Lentil Soup
What a beautifully simple recipe. The balance of salty, sweet & spice is perfect. For lower fat I reduced the the butter to 1 tablespoon and added 1 tablespoon of coconut oil. Next time I'll add a full cup of lentils because I love them. Used my immersion blender for a nice velvety texture. I'm adding this healthy soup to my weekly menu. Thanks for the great recipe!

0 users found this review helpful
Reviewed On: Oct. 29, 2014
Gluten- and Dairy-Free Vegan Coffee Whitener
What a wonderful recipe! The only change I made was using rice milk instead of almond. I even used the optional coconut oil for the added nutrients! When I blended with my immersion blender it made the creamer nice and frothy. I ended up with some beautiful latte foam. I don't drink coffee but I made a lovely chai tea latte. Also the creamer does separate in the fridge so I store it in a mason jar and give it a quick shake before pouring into my tea. Thanks for this gem of a recipe!

5 users found this review helpful
Reviewed On: Oct. 5, 2014
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Cooking Level: Expert
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